Showing posts with label day. Show all posts
Showing posts with label day. Show all posts
Its Type 2 Diabetes Alert Day Really
Wednesday, May 14, 2014
I dont keep track of all the designated days for things... and in fact, often, various organizations just randomly make up a day, out of the blue, whenever they want to promote something... (Not necessarily a bad thing, really.)So, apparently, today is Type 2 Diabetes Alert Day.
The American Diabetes Association wants to create awareness of the risks a person might have for developing Type 2 Diabetes... by having them answer some basic, simplistic questions. Yeah, pretty basic and simplistic:
- Are you old?
- Are you a man or a woman (because apparently men are more screwed than women)?
- Do you have high blood pressure?
- Did you have gestational diabetes (which should be a big DUH, right)?
- Did you have a mother or father with Type 2 Diabetes (another big DUH)?
- Are you a fat, couch potato?
Yeah, thats about it.
Dont get me wrong... there are some people out there who still, to this day and age, dont realize they are at risk (even with the big indicators above). There are, also, a lot of minority communities who receive very little information, and outreach.
But, the thing is... these tests dont do much for people who truly are at a HUGE risk, for other reasons. Where are the questions about "Do you have Depression, or are you on anti-depressants or other mood altering drugs?," "Do you have Polycystic Ovarian Syndrome?," "Do you take statins, and have high cholesterol?", "Were you ever exposed to Agent Orange?," "Do you take steroids?," etc, etc. When we keep these questions OFF of the radar, what we do is keep on peoples minds the notion that only fat people get diabetes, and that all they have to do is stop being a fat person.
There are a LOT of people, more so than we think, getting diagnosed when NOT fitting any of these descriptions. Just by the sheer number of the people I speak to, every day, if I had to take a sample... Id say a huge chunk of them were NOT obese when diagnosed, and not inactive. (A small minority of them are misdiagnosed, and are Type 1.5 (or LADA), instead... but its just a minority.)
Whats worse is that we have so over-abused this word, prevention.
NO ONE can prevent diabetes, of any kind. What we can do... is REDUCE OUR RISK for Diabetes. Reduce our ODDS. We look at diabetes in the face, and we try to call its bluff.
Thats what we do.
Again, dont get me wrong... PLEASE CALL DIABETES BLUFF. Fight, with tooth and nail. Maybe youll be one of the ones who DONT win this lottery. But, please understand that at the end of the day, it really is still... a lottery.
Now, yesterday, in preparation for Type 2 Diabetes Alert Day, the American Diabetes Association asked their "fans" if they had success stories to share; stories of having learned their risk, or having been diagnosed with Type 2, and taking control. (Suspiciously, that post is gone, now.)
I assume they may have gotten many responses like this... The ones someone like ME would have given:
Dear American Diabetes Association,
When I was diagnosed with Type 2 Diabetes, the first thing I did (like any other person newly diagnosed), was to go visit your site. I studied it quite a bit... and gleaned some buzz words like "tight control," and goals of keeping my blood glucose under 180 mg/dL.
Then I thought to myself... wait a minute? 180 mg/dL is awful close to 200 mg/dL. That sounds... quite dangerous and irresponsible. That cant be right...
So I googled, more, and more... and even the American Association of Clinical Endocrinologists suggests keeping blood glucose levels under 140 mg/dL, and perably, as close to normal as possible.
I understand blood glucose goals are individual, and should be consulted with ones doctor, ADA... (Some of us have other illnesses and hurdles that might make tighter blood glucose control difficult.) But you are giving people a very risky, and low MINIMUM hurdle to shoot for, without much other guidance!! WHY???? Please excuse me if I dont immediately reject the theories that you have deep conflicts of interests with big pharmaceutical representatives lining your pockets.
Now, dear ADA... you claim you dont embrace any particular diet, but say we should ALL just eat healthy as healthy should be considered for ANY person without diabetes, without further explanations... Honestly, ADA, shame on you. We all know thats just veiled talk for telling people they ought to eat a diet made up of 60% carbohydrates, rich in fruit, starchy grains, and vegetables. (Yes, a world in which corn is good for your health.) It sounds charming, and wise... But even to my mind, back then, that was just hogwash. Normal people dont have a BUSTED pancreas... If this were the case, then hey! Everyone, throw your glucose meters, oral medications, and your insulin away.
So through more research of my own, I found out I could eat following the guidance of my glucose meter, instead. The way it SHOULD be. Oh, imagine that...?! I should eat meals, and use my glucose meter to TEST those meals, to see if they exceed 140 mg/dL! And OMG, instead of just eating whatever because its "healthy..." Wow, what a concept! Im sorry, but oatmeal, for my diabetes, is NOT healthy. Hope Warshaw might lie -- but my glucose meter NEVER will.
Dont get me wrong, ADA... some people DO need meds, as their poor pancreases are too pooped out... But why the hell should I put the BURDEN of my care and how well I do, on just meds and insulin? Requiring more and more meds as time goes on, and more and more insulin... and then, oh no... developing complications I could have delayed, or reduced a risk for? I would be just accelerating the damage, and pancreatic beta cell failure, by willingly keeping myself at 180 mg/dL goals all the time.. when I could help it.
Its not easy, ADA... but why should we lie to people and make them believe it is? You know whats harder? DIALYSIS. NEUROPATHY. AMPUTATIONS.
Then I thought to myself... "Hey? Who the hell are the American Diabetes Association, anyway? Theyre not even endocrinologists! What THE fructose!"
Yeah, thats right... Just a bunch of six figured salaried talking heads for big pharma sponsored researchers.
So, in essence, American Diabetes Association... here is my success story: I went and read your site, and then I did the opposite.
On this Type 2 Diabetes Alert Day... Id like to challenge you, ADA, to perhaps heed an alert of your OWN: A different approach is needed for treating type 2 diabetes. People need to be diagnosed SOONER, by more thoroughly educated medical professionals, and not be kept in such obscurity.
- I made a goal of keeping blood glucose levels as close to normal as possible. 140 mg/dL or less, at 1 hour, and 120 mg/dL or less at 2 hours... with 140 mg/dL at 2 hours being the ABSOLUTE highest I will ever tolerate.
- I decided I needed to find the TRUE point at which my blood glucose levels were spiking, and not just blindly test at 2 hours, thinking everythings right. I test at 70-75 minutes after taking the first bite, for most meals, with some exceptions.
- I test *EVERY* meal I eat, and every snack. I do not assume ANY food is healthy for me, just because Hope Warshaw, or anyone else, says so. If I cant (at the most) easily burn it off with exercise, I WILL NEVER EAT IT.
- I reduced my carb intake to 80-100 carbs a day. 15 or less for breakfast, 40 or less for lunch, and 30 or less for dinner... with an occasional 15 or less for a snack.
- I did NOT go rushing to get on 20 pills, before even having the illnesses. Statins, and blood pressure meds, raise blood glucose levels and create other risks. Instead with my new diet and carb control... my blood pressure and cholesterol went right back to normal, on their own. Yes, ADA... you recommend diabetics keep their blood pressure under 130 systolic... but I keep mine between 100-110.
- You encourage people to just go lose 10 lbs... as if thats going to fix their diabetes. ADA, Ive lost 80... and that hasnt fixed my diabetes, but its a heck of a LOT better than if I did it your way.
When will you get with the program? Millions are waiting.
American Diabetes Alert Day
Monday, May 5, 2014
This coming Tuesday, March 28th, has been designated American Diabetes Alert Day by the ADA. Its a day devoted to drawing attention to the disease, spreading the word about who is at risk, and finding those people who have it but dont know it.Are you at risk? Take the ADAs free, online risk test:
Diabetes Risk Test
Do you suspect someone you know may be at risk? Send them an ADA Diabetes Alert E-card that includes a link to the risk test:
Diabetes Alert E-card
The 25 Food Project Day 2
Sunday, May 4, 2014
I’m attempting to feed my 6-foot, 205-pound fiancé for one week for $25. This is our story.
Okay. That’s more like it, baby. There’s a loaf of Banana Bread in the oven, and by the time Husband-Elect is done with it, we’ll end the day with some excellent numbers.
Despite a sinus issue that’s threatening to take over my soul, Day #2 was a bit easier than Day #1. I think I got it into my head that I’m not cooking for myself, which helps. Also helping: pasta. Its cheap, its tasty, and if I could, Id live in a house made of penne. You know how we roll here.With his customary eloquence and panache, Husband-Elect notes, “I feel great. I’m [expletive deleted] excited about it.” I will now bestow on him a noogie of love.
But first, today’s info!
DAY 2 TOTAL: 2594 calories, 59.2 g fat, 38.2 g fiber, $3.50
GRAND PRICE TOTAL (SO FAR): $7.46
BREAKFAST
2 servings Maple Morning Polenta: 516 calories, 9.2 g fat, 8.2 g fiber, $0.63
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTALS: 637 calories, 9.6 g fat, 11.7 g fiber, $0.86
PREP TIME: 10 minutes
LUNCH & SNACK
1 apple: 77 calories, 0.3 g fat, 3.6 g fiber, $0.17
1 serving Easy Vegetarian Bean Chili: 243 calories, 6.6 g fat, 9.1 g fiber, $0.70
1 medium baked potato (5.7 oz): 157 calories, 0.2 g fat, 3.7 g fiber, $0.11
2 Snickerdoodles: 300, 13.6 g fat, 1 g fiber, $0.20
TOTALS: 777 calories, 20.7 g fat, 17.4 g fiber, $1.18
PREP TIME: 0 minutes (did it while prepping breakfast)
DINNER
6 oz pasta: 631 calories, 2.6 g fat, 5.4 g fiber, $0.25
2 jumbo eggs: 191 calories, 12.8 g fat, 0 g fiber, $0.41
1/2 cup peas and carrots: 38 calories, 0 g fat, 2 g fiber, $0.22
1 teaspoon vegetable oil: 44 calories, 5 g fat, 0 g fiber, $0.03
Salt & pepper: negligible calories, fat, and fiber, $0.02
1/2 ounce grated parmesan: 79 calories, 5.2 g fat, 0 g fiber, $0.33
TOTALS: 983 calories, 25.6 g fat, 7.4 g fiber, $1.26
PREP TIME: 20 minutes (mostly waiting for the pasta to boil). I got dishes done in the meantime, which was exciting to a disturbing degree.
DESSERT
1/10th loaf Light Banana Bread: 197 calories, 3.3 g fat, ~1.7 g fiber, $0.20
NOTES
- We’ve been buying humanely raised eggs ever since watching Food, Inc., and I got a fantastic deal on ‘em this week. $2.50 for a dozen Jumbos! They will be used wisely. Except for the one I broke on the counter. I salute its sacrifice. Godspeed, Bob the Egg.
- Thanks to my sinus monster, dinner was a bit simple tonight. Pasta and veggies topped with two fried eggs and parmesan. (It makes its own sauce!) Tomorrow, though: slow cooker pulled pork. Color me excited.
- A little clarification on nutrition and price calculations: if I make a recipe already posted on CHG, I’m using those numbers. That is, unless I: A) find a much cheaper ingredient, or B) change the dish significantly. For example, I left the milk out of this morning’s polenta, which lowered the price and calories quite a bit.
American Diabetes Association Alert Day Video
Monday, April 14, 2014
The American Diabetes Association and Liberty Medical teamed up to produce this short 2-minute video that explains the symptoms and risk factors for type 2 diabetes:
See the American Diabetes Associations 21st Annual Alert Day for more.
________
See the American Diabetes Associations 21st Annual Alert Day for more.
Day by Day and Other Side Affects
Sunday, April 13, 2014
Hi,
Day 3 -- and I am not holding my mis-steps against me, I am simply moving on. I have had no sugar today -- which means I did on both days 1 and 2. It only stalls my own progress to do such things, but Ive gotten that out of my house, now. I think where I made the mistake was in not setting my start date a little farther in the future by a day or two and doing the prep steps a little more thoroughly.
I got almost everything out of the house that I should not eat, and I got good raw veggies and protein in the house to provide what I need. It is that "almost everything" that is the problem. I did not even follow my own advice during the preparatory steps -- but the Christmas candy is now gone. Im actually wondering if I should simply call this Day 1.... No, Ill just accept the responsibility and move on. Today was a mostly clean program day. I hope yours was too. Today my only faulty meal was three breaded chicken strips with honey mustard dip. Everything else was on target.
Ive been thinking about the overall positive and negative "side affects" that can be expected when following a narrow program like this one (see previous days post). I dont actually think that eating fresh raw veggies and animal protein is narrow, but I can see where other people might. It is rather a large jump to go from eating the Standard American Diet (SAD) directly to the blood sugar reducing program I am advocating here. I truly believe it is the best program an over weight, hypertensive, post-menopausal woman with pre-diabetes and gout can do. It is the only one that actually allows me to lose any weight at all so Im glad to be back on it.
If you are coming directly off of SAD it will be easier on you if you start with the 50/50 portions. Do that for a week and then begin adding more veggies and removing a little protein until you gradually work your way up to 80/20. Do not remove the protein entirely because you need it to help stabilize your blood sugars. Remember: eat when you are hungry -- and always have both raw veggies and animal protein.
Side affects: The first side affect Ive been thinking about is the way we react emotionally to this kind of a food program. There is a reason that high carb dishes are called "comfort food." They actually do affect our moods so when you first go off of them you may at some point run into a feeling of either anxiety or depression -- the opposite of "comfort." The high carb meal on day seven should alleviate most of that. In fact that is part of the purpose of the weekly cheat meal: to restore the brain carbs that we need. Carbs seem to have what I call a "cumulative" effect which is why the withdrawals take three days and the reduction in pain takes six days, so restocking the carb stores every seven days should side-step the mood swings.
If you happen to run into it sooner there are also two supplements that my doctor advised me to take that really seem to keep bad feelings completely out of my picture. One is called L-Theanine and the other is Taurine. These are both amino acids that can be purchased at any health food store or on the internet. I take one of each in the morning to prevent anxiety and black moods and am rarely troubled by them. If before I go to bed I feel the need of more peaceful feelings I am likely to take one more of each before going to bed. I only do that on rare occasions. You will have to try it out to see if it helps you. That emotional response is part of the addictive behavior that Ive been mentioning and I am all for anything that helps me to conquer the addiction.
The other thing I want to address is not really a "side effect" but a symptom of our own "SAD food syndrome." We seem to be a nation of people that mentally files particular foods into certain meal slots and heaven forbid that they might be eaten at a different time or in a different way. Like eggs are relegated to breakfast only. Steak or salad is only for dinner. Who decided that and why do we feel the need to force ourselves to follow it? What purpose does it serve? None that I can see.
Try having a new thought about when and where you can eat different food items. It really is not far fetched to eat salad for breakfast. Ive been enjoying salad for breakfast for quite some time and find it really pleasureable. I like eggs for breakfast (and also eat them any time during the day) so I fry up a couple of over-easy eggs and place them on my salad. The liquid yellow actually makes a very tasty salad dressing. If you have ever had a Cobb Salad or a Chef Salad you have had hard boiled eggs on your salad before. Why not some over-easy or scrambled eggs? Try it. You might like it.
I also put salt and pepper and spices on my salad before I put either the eggs or the salad dressing on them. Try sprinkling a few Italian herbs on your salad with a little salt and pepper to really move a salad into the "actually tasty" realm. Experiment with your own favorite seasonings and create some new combinations for yourself. Salad does not have to be a boring bowl of ice berg lettuce and grape tomatoes that needs to be drowned in salad dressing to be appetizing.
Try wandering the produce aisle at your favorite grocery store and imagining how you might choose to use the different ingredients in your own creative salad! See if they have some items that you have never noticed before and try some out. I like to print out a copy of the "Craving Reducing Shopping List" (see yesterdays post) and highlight the things Im planning on purchasing. That keeps me in the "safe" zone and also reminds me of what I need. Try some endive in your salad. Try some broccoli sprouts!! What about some red leaf lettuce? It is very tender and tasty. I like to use Romain as my basis but I add various other lettuces and rotate the greens to get all the goodness from the variety that is available.
Once you have been eating this way for a while your stomach will likely no longer be bothered by cucumbers or radishes, too. Begin to experiment and add new vegetables to your basket and your salads as you go along.
I find that the best way to store lettuces is to stand them up in about a half inch of water which I accomplish by putting them diagonally into a 1-gallon size plastic zipper bag and standing it up against the wall of the rigerator. Sometimes I place them in a colander for support in staying upright. The water (which should be changed every other day) will keep your lettuces fresh and lively longer. Think about it: they are still alive when you purchase them -- they need a drink. You do that to cut flowers and it keeps them attractive longer -- the same is true for lettuces -- they need a drink to stay fresh, crisp, and lively.
Here is the last piece of advice for today: Eat when you are hungry. You do not have to deprive yourself. It will be a new experience (it was for me) to actually trust the messages you are getting from your body. Listen to you body and eat when you are hungry and stop eating when you are full.
OK one more: Dont forget to decide not to eat the things you should not eat. I need that one the most!!
Be back soon,
Marcia
Day 3 -- and I am not holding my mis-steps against me, I am simply moving on. I have had no sugar today -- which means I did on both days 1 and 2. It only stalls my own progress to do such things, but Ive gotten that out of my house, now. I think where I made the mistake was in not setting my start date a little farther in the future by a day or two and doing the prep steps a little more thoroughly.
I got almost everything out of the house that I should not eat, and I got good raw veggies and protein in the house to provide what I need. It is that "almost everything" that is the problem. I did not even follow my own advice during the preparatory steps -- but the Christmas candy is now gone. Im actually wondering if I should simply call this Day 1.... No, Ill just accept the responsibility and move on. Today was a mostly clean program day. I hope yours was too. Today my only faulty meal was three breaded chicken strips with honey mustard dip. Everything else was on target.
Ive been thinking about the overall positive and negative "side affects" that can be expected when following a narrow program like this one (see previous days post). I dont actually think that eating fresh raw veggies and animal protein is narrow, but I can see where other people might. It is rather a large jump to go from eating the Standard American Diet (SAD) directly to the blood sugar reducing program I am advocating here. I truly believe it is the best program an over weight, hypertensive, post-menopausal woman with pre-diabetes and gout can do. It is the only one that actually allows me to lose any weight at all so Im glad to be back on it.
If you are coming directly off of SAD it will be easier on you if you start with the 50/50 portions. Do that for a week and then begin adding more veggies and removing a little protein until you gradually work your way up to 80/20. Do not remove the protein entirely because you need it to help stabilize your blood sugars. Remember: eat when you are hungry -- and always have both raw veggies and animal protein.
Side affects: The first side affect Ive been thinking about is the way we react emotionally to this kind of a food program. There is a reason that high carb dishes are called "comfort food." They actually do affect our moods so when you first go off of them you may at some point run into a feeling of either anxiety or depression -- the opposite of "comfort." The high carb meal on day seven should alleviate most of that. In fact that is part of the purpose of the weekly cheat meal: to restore the brain carbs that we need. Carbs seem to have what I call a "cumulative" effect which is why the withdrawals take three days and the reduction in pain takes six days, so restocking the carb stores every seven days should side-step the mood swings.
If you happen to run into it sooner there are also two supplements that my doctor advised me to take that really seem to keep bad feelings completely out of my picture. One is called L-Theanine and the other is Taurine. These are both amino acids that can be purchased at any health food store or on the internet. I take one of each in the morning to prevent anxiety and black moods and am rarely troubled by them. If before I go to bed I feel the need of more peaceful feelings I am likely to take one more of each before going to bed. I only do that on rare occasions. You will have to try it out to see if it helps you. That emotional response is part of the addictive behavior that Ive been mentioning and I am all for anything that helps me to conquer the addiction.
The other thing I want to address is not really a "side effect" but a symptom of our own "SAD food syndrome." We seem to be a nation of people that mentally files particular foods into certain meal slots and heaven forbid that they might be eaten at a different time or in a different way. Like eggs are relegated to breakfast only. Steak or salad is only for dinner. Who decided that and why do we feel the need to force ourselves to follow it? What purpose does it serve? None that I can see.
Try having a new thought about when and where you can eat different food items. It really is not far fetched to eat salad for breakfast. Ive been enjoying salad for breakfast for quite some time and find it really pleasureable. I like eggs for breakfast (and also eat them any time during the day) so I fry up a couple of over-easy eggs and place them on my salad. The liquid yellow actually makes a very tasty salad dressing. If you have ever had a Cobb Salad or a Chef Salad you have had hard boiled eggs on your salad before. Why not some over-easy or scrambled eggs? Try it. You might like it.
I also put salt and pepper and spices on my salad before I put either the eggs or the salad dressing on them. Try sprinkling a few Italian herbs on your salad with a little salt and pepper to really move a salad into the "actually tasty" realm. Experiment with your own favorite seasonings and create some new combinations for yourself. Salad does not have to be a boring bowl of ice berg lettuce and grape tomatoes that needs to be drowned in salad dressing to be appetizing.
Try wandering the produce aisle at your favorite grocery store and imagining how you might choose to use the different ingredients in your own creative salad! See if they have some items that you have never noticed before and try some out. I like to print out a copy of the "Craving Reducing Shopping List" (see yesterdays post) and highlight the things Im planning on purchasing. That keeps me in the "safe" zone and also reminds me of what I need. Try some endive in your salad. Try some broccoli sprouts!! What about some red leaf lettuce? It is very tender and tasty. I like to use Romain as my basis but I add various other lettuces and rotate the greens to get all the goodness from the variety that is available.
Once you have been eating this way for a while your stomach will likely no longer be bothered by cucumbers or radishes, too. Begin to experiment and add new vegetables to your basket and your salads as you go along.
I find that the best way to store lettuces is to stand them up in about a half inch of water which I accomplish by putting them diagonally into a 1-gallon size plastic zipper bag and standing it up against the wall of the rigerator. Sometimes I place them in a colander for support in staying upright. The water (which should be changed every other day) will keep your lettuces fresh and lively longer. Think about it: they are still alive when you purchase them -- they need a drink. You do that to cut flowers and it keeps them attractive longer -- the same is true for lettuces -- they need a drink to stay fresh, crisp, and lively.
Here is the last piece of advice for today: Eat when you are hungry. You do not have to deprive yourself. It will be a new experience (it was for me) to actually trust the messages you are getting from your body. Listen to you body and eat when you are hungry and stop eating when you are full.
OK one more: Dont forget to decide not to eat the things you should not eat. I need that one the most!!
Be back soon,
Marcia
How to lose weight fast 7 day diet lose 10 17 lbs
Thursday, April 10, 2014
If you want to lose weight fast, but sick of crash diets and fad diets? youre not alone. The weight loss diet program which i am going to reveal can work wonders for you. I strongly recommend anyone desirous of loosing weight to start on this program immediately. This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects. Best part of the program is that it is doable!
The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value. To ripe full benefits of the diet plan you must avoid alcohol and drink at least 10 glasses of water daily.
How it works
Day Two Eat all vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.
Day Three
Day Five
Day Six
Day Seven
Tomorrow morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like.
The special Soup recipe
This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.
The diet:
Day one
Eat all fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.You are preparing your system for the upcoming programme. Your only source of nutrition is fresh or canned fruits. Fruits are natures perfect food. They provide everything you could possibly want to sustain life except total balance and variety.
How it works
Starts with a fix of complex carbo-hydrates coupled with an oil dose. This is taken in the morning for energy and balance. The rest of day two consists of vegetables which are virtually calorie free and provide essential nutrients and fibre.
Eat mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.
How it works
Eliminates the potato because you get your carbohydrates from the fruits. You system is now prepared to start burning excess pounds. You will still have cravings which should start to diminish by day four. Day four
Today is bananas and milk day. You will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities. Find the recipe at the bottom.How it works
Bananas, milk and soup sound the strangest and least desirable. Youre in for a surprise. You probably will not eat all the bananas allowed. But they are there for the potassium you have lost and the sodium you may have missed the past three days. You will notice a definite loss of desire for sweets. You will be surprised how easy this day will go.Lets have a party today. You will enjoy beef and tomatoes on day 5. Eat two 10 oz. portions of lean beef. Hamburger is OK. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.
How it works
The beef is for iron and proteins, the tomatoes are for digestion and fibre. Lots and lots of water purifies your system. You should notice colourless urine today. Your allowance calls for the equivalent of five "quarter ponders". Do not feel you have to eat all this beef. You must eat the six tomatoes. Eat beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.
How it works
It is similar to day five, Iron and proteins from beef, Vitamins and fibre from vegetables. By now your system is in a total weight loss inclination. There should be a noticeable difference in the way you look today, compared to day one.
Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.
How it works
Finished off the program like a good cigar used to finish off Victorian meals, except much healthier. You have your system under control and it should thank you for the flushing and cleaning you just gave it.The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavouring as desired. make a soup and enjoy.
You have been given a recipe for the WONDER SOUP which can be eaten in unlimited quantities. This soup is a supplement while you are on the program and it should be a pleasure to eat. However if you dont like some of the vegetables in the list you can change them according to your taste, but try to stay away from beans as they tend to be high in calories.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavouring as desired. make a soup and enjoy.
Four or more cups of coffee a day may keep prostate cancer recurrence and progression away
Sunday, April 6, 2014
Coffee consumption is associated with a lower risk of prostate cancer recurrence and progression, according to a new study by Fred Hutchinson Cancer Research Center scientists that is online ahead of print in Cancer Causes & Control.
Corresponding author Janet L. Stanford, Ph.D., co-director of the Program in Prostate Cancer Research in the Fred Hutch Public Health Sciences Division, conducted the study to determine whether the bioactive compounds in coffee and tea may prevent prostate cancer recurrence and delay progression of the disease.
Stanford and colleagues found that men who drank four or more cups of coffee per day experienced a 59 percent reduced risk of prostate cancer recurrence and/or progression as compared to those who drank only one or fewer cups per week.
They did not, however, find an association between coffee drinking and reduced mortality from prostate cancer, although the study included too few men who died of prostate cancer to address that issue separately.
First study to assess the link between tea and prostate cancer outcomes
Regarding tea consumption, the researchers did not find an associated reduction of prostate cancer recurrence and/or progression. The study also did not draw any conclusions regarding the impact of tea drinking on prostate-specific death.
“To our knowledge, our study is the first to investigate the potential association between tea consumption and prostate cancer outcomes,” the authors wrote. “It is important to note, however, that few patients in our cohort were regular tea drinkers and the highest category of tea consumption was one or more cups per day. The association should be investigated in future studies that have access to larger populations with higher levels of tea consumption.”
The population-based study involved 1,001 prostate cancer survivors, aged 35-74 years old at the time of diagnosis between 2002-2005, who were residents of King County, Wash. Participants answered questions regarding their diet and beverage consumption two years prior to prostate cancer diagnosis using a validated food frequency questionnaire, and were interviewed about demographic and lifestyle information, family history of cancer, medication use and prostate cancer screening history.
The researchers followed up with patients more than five years after diagnosis to ascertain whether the prostate cancer had recurred and/or progressed. Those who were still living, willing to be contacted and had been diagnosed with non-metastatic cancer were included in the follow-up effort.
Of the original 1,001 patients in the cohort, 630 answered questions regarding coffee intake, fit the follow-up criteria and were included in the final analysis. Of those, 61 percent of the men consumed at least one cup of coffee per day and 12 percent consumed the highest amount: four or more cups per day.
The study also evaluated daily coffee consumption in relation to prostate cancer-specific death in 894 patients using data from the initial food frequency questionnaire. After the median follow-up period of eight-and-a-half years, 125 of the men had died, including 38 specifically from prostate cancer. Daily coffee consumption was not associated with prostate cancer-specific mortality or other-cause mortality, but with few deaths these analyses were limited.
“Our study differs from previous ones because we used a composite definition of prostate cancer recurrence/progression,” said first author Milan Geybels, a doctoral student at Maastricht University in the Netherlands who was a graduate student in Stanford’s Prostate Studies group at Fred Hutch when the study was conducted. “We used detailed information on follow-up prostate-specific antigen levels, use of secondary treatment for prostate cancer and data from scans and biopsies to assess occurrence of metastases and cause-specific mortality during follow up. Using these detailed data, we could determine whether a patient had evidence of prostate cancer recurrence or progression.”
The results are consistent with findings from Harvard’s Health Professionals Follow-up Study, which found that men who drank six or more cups of coffee per day had a 60 percent decreased risk of metastatic/lethal prostate cancer as compared to coffee abstainers.
Phytochemicals in coffee have anti-inflammatory and antioxidant effects
Further research is required to understand the mechanisms underlying the results of the study, but biological activities associated with consumption of phytochemical compounds found in coffee include anti-inflammatory and antioxidant effects and modulation of glucose metabolism. These naturally occurring compounds include:
Caffeine, which has properties that inhibit cell growth and encourage apoptosis, or programmed cell death. Previous studies have found that caffeine consumption may reduce the risk of several cancer types, including basal-cell carcinoma, glioma (a cancer of the brain and central nervous system) and ovarian cancer.
Diterpenes cafestol and kahweol, which may inhibit cancer growth.
Chlorogenic acid, which, along with caffeic acid, can inhibit DNA methylation, a biochemical process involved in the development and progression of many cancer types.
Additional studies needed to confirm whether coffee can prevent cancer recurrence
The researchers emphasize that coffee or specific coffee components cannot be recommended for secondary prevention of prostate cancer before the preventive effect has been demonstrated in a randomized clinical trial. Further, there’s ongoing debate about which components in coffee are anti-carcinogenic, and additional large, prospective studies are needed to confirm whether coffee intake is beneficial for secondary prevention.
Coffee drinking may even be problematic for some men, Geybels said.
“Although coffee is a commonly consumed beverage, we have to point out that increasing one’s coffee intake may be harmful for some men. For instance, men with hypertension may be vulnerable to the adverse effects of caffeine in coffee. Or, specific components in coffee may raise serum cholesterol levels, posing a possible threat to coronary health. Patients who have questions or concerns about their coffee intake should discuss them with their general practitioner,” he said.
The investigators also noted limits to their study, which included a lack of data on how coffee consumption might have changed following diagnosis, whether the coffee that participants consumed was caffeinated or decaffeinated, and how the coffee was prepared (espresso, boiled or filtered), a factor that may affect the bioactive properties of the brew.
I Wrote This DIY Therapy Head Games for a Rainy Day
Wednesday, April 2, 2014
You guys! I wrote a book! And it’s out today! Do-it-Yourself Therapy: Head Games for a Rainy Day is a light-hearted activity book that will delight your friends and conquer your enemies. But don’t take it from me. Take it from Random House’s/Potter Style’s official product description:
More affordable than your analyst, and more fun than webMD, this novelty book full of games, home remedies, and therapeutic activities for the obsessive, depressive, and passive-aggressive will help you diagnose your neurosis! You’ll go crazy for tools like punch-out Rorschach Ink-Blot-from-Hell diagnostic cards, fill-in-the-blank therapy sessions with your personalized paper-doll analyst, bathroom vanity disguise kit featuring cover-up labels for your prescription meds, and the insanely accurate Neurosis Bingo (if you experience five symptoms listed on the board in one day, BINGO!, your disorder is revealed). Do-It-Yourself Therapy also offers curative activities like the “Can You Find the Happy Pills?” hidden picture game, an obsessive-compulsive to-do list, and Sorry-I’m-So-Crazy postcards to punch out and send to friends when your behavior has crossed the line.
Available through mah Amazon store (lower left-hand side of this web page), brick-and-mortar bookstores, and neat places everywhere. Thank you!
Seven Tips Fresh Faces Seen All Day
Monday, March 31, 2014
Seven Tips Fresh Faces Seen All Day - Beauty and freshness of the skin is very important for women . Because with a face that looks fresh and radiant , will add confidence . To that end , the following 7 tips will be discussed face look fresh throughout the day :
- Drink plenty of water . This requirement is obligatory because the water will help the body release toxins . Moreover , it is very beneficial for the skin to help moisturize and keep the skin texture . Try to drink 8 glasses of water a day . If many outdoor activities or in a place of heat, water consumption should be more than that .
- Arrange food intake . Food intake should also be considered , multiply makan7 - Tips - Face - Seen - The - Day - Fresh fruit eg melon , avocado . Expand eat vegetables such as spinach and pumpkin . Expand consume foods that contain omega-3 fatty acids and antioxidants , as it can protect the skin from free radicals . Consumption of vitamin C , E and A , a skin nutrient . Reduce consumption of soda , coffee and alcohol .
- Choose a moisturizer that fits your skin type . Different types of skin , will require a different moisturizer as well . Moisturizers containing water will be suitable for the tropical climate . Choose an oil-free moisturizer for oily skin . Choose a moisturizer that contains olive oil , jojoba oil for skin tends to dry .
- Always use a night cream before bed . Choose a night cream that contains vitamin C for skin regeneration process during the night .
- Use a mask to nourish the skin . Perform extra care with mask . Natural mask will be much better for the skin . Fruit masks can be used as a natural mask . Use a mask in a relaxed condition of the skin , can be helped with your favorite music makes a nice mood
- Maximize the skin protector . For outdoor activities , moisturizing is not enough . Choose products that contain SPF always and protection against UVA / UVB rays to protect skin from sun exposure
- Examine how to wash your face . Face wash that actually will affect the facial skin . Wash your face in the morning and at night , use a face wash made from natural products . Rinse with cold water to keep the skins natural oils .
7 tips face looks so fresh throughout the day to be tried alone and always keep fresh glowing skin
How to Buy the USDA Recommended 4 5 Cups of Fruits and Vegetables for 2 50 Per Day
Thursday, March 27, 2014
As part of its 2010 dietary guidelines released on January 31, the USDA recommended that the average American eat approximately 4.5 cups of produce per day. Broken down a bit more, that’s 2.5 cups of vegetables, and 2 cups of fruit. In a study released days later by the USDA’s Economic Research Service, researchers concluded all 4.5 cups could be purchased for between $2 and $2.50 per day.
Reactions on one major food blog ranged from supportive (“[I] like that they are promoting the fact that eating healthy doesnt have to expensive.”) to skeptical (“Where the hell are they shopping?”) to outright critical (“God, the USDA is full of such bull****”).
While I think the ERS researchers are correct with their $2.50 number (more on that in a minute), some of the skepticism is merited, for three big reasons:
My answer to each question is a resounding, “Heck yeah, but you have to do some legwork, first.” To that end, here are some suggestions to keep costs down, and nutrition way, way up.
Buy in season and on sale. These two occurrences frequently coincide, since supermarkets have to move surpluses of in-season fruits and vegetables before they rot. So, pay attention to produce calendars, hunt for bargains at farmer’s markets, and look out for circular sales in larger grocery stores. To wit: I recently scored a 5-lb. bag of gigantic navel oranges (13 in all) for $4.97 at my local Foodtown. That’s $0.38 per orange, which comes out to more than 1 cup of fruit.
Buy whole. Not cut up, drenched in cheese, or (sorry) pulped into juice. Whole fruits and vegetables are almost always cheaper and higher in nutrients than those that have been doctored. The perfect example? The humble carrot. A pound of whole carrots at my old supermarket was $0.89. ($0.66 on sale.) A pound of baby carrots, which are actually regular-sized carrots run through a peeling/whacking machine, cost $1.50. Prep them anyway you like once you’re home, but buy ‘em big before then.
Buy generic, or with coupons if you can nail a better price. While this might not apply to fresh fruits and vegetables, generic frozen and canned produce is generally a big bargain. In studies, many shoppers cant tell the difference between house and name brands, and frequently, the foods are cut and packaged in the same buildings. HOWEVER: if you have dynamite coupons, or can pair coupons with sales, name brands could be the bigger bargain. Do the math and see where you end up.
Buy fresh or frozen first, then canned. Then juice, I guess. While the USDA claims there’s no consistent price advantage of one over the other, I find A) (tomatoes excepted) fresh and frozen produce tastes better than canned, B) fresh and frozen produce is often sold/frozen at the height of growing season, giving it a bigger nutritional impact, and C) canned mushrooms are the devil. (Seriously. You can tell a good pizza joint by whether or not their mushrooms are fresh.) As for dried fruits, try purchasing them in a bulk food store or ethnic market, since theyre ludicrously expensive in many big chains. If juice is a necessity (you have children, for example), buying 100% fruit juice is best, and even then, not if you have to sacrifice other means of packing in the produce.
Find a happy medium between big nutrition and big savings. Though tasty and inexpensive, potatoes are somewhat lacking in the nutrient department. On the flip side, berries are powerhouses of vitamins and minerals, but often prohibitively pricey. Don’t forgo either extreme entirely (since a world without blueberries isn’t a world worth living in), but concentrate most of your cash on the guys in the middle. Cruciferae, leafy greens, root vegetables, citrus fruits, stone fruits, and melons are among the many options, and compromise is the name of the game.
Buy from the secret bin. Shoppers will often shy away from lightly bruised fruit, slightly limp broccoli, or salad close to its sell-by date. Their loss becomes your gain, since supermarkets will sell these products at a steep discount. Hidden at the back of many grocery stores is that shelf, which can be summed up thusly: Looks Iffy, Tastes Fine. Go to it. Learn it. Love it. (Of course, dont buy rotted produce from it. Thats silly.)
Buy from multiple markets if you can swing it. Supermarkets within the same general area will frequently offer competing deals to lure customers in the door. In my old neighborhood ("Back in St. Olaf…"), one store would offer a 3/$5 deal on berries, while the place down the street promoted stone fruit for $0.99/lb. Purchasing from both promised variety, as well as big savings. Even if theres not a second market near you, the occasional trip to Trader Joes or CostCo. (which rarely have sales, but keep their prices consistently reasonable), can mean more produce at a lesser cost.
Before you finish up this article with a, “Harrumph! I knew all this already, and I still can’t afford 4.5 cups of produce on $2.50 per day,” check out the edible cup equivalents in the ERS study. These numbers, averaged across the nation, probably figure more importantly than retail price per pound, since they don’t include inedible parts of produce (corn husks, plum pits, etc.). Here are some examples - mean costs per cup, according to their 2/11 study:
So, 4.5 cups - a cup each of kale, sweet potatoes, navel orange, and pears, plus a half-cup of tomatoes – can be purchased for a grand total of $2.16. As mentioned, these prices have probably gone up since 2008, but A) please note we still saved $0.34, and B) some caul shopping should net you much better deals.
Honestly, everything I just wrote/everything you need to know can be found in two documents, both of which merit further study:
~~~
If this article interested you, you might also enjoy:
Reactions on one major food blog ranged from supportive (“[I] like that they are promoting the fact that eating healthy doesnt have to expensive.”) to skeptical (“Where the hell are they shopping?”) to outright critical (“God, the USDA is full of such bull****”).While I think the ERS researchers are correct with their $2.50 number (more on that in a minute), some of the skepticism is merited, for three big reasons:
- They used food prices from 2008. A certain economic meltdown makes those numbers highly suspect today.
- Among the vegetables counted towards the $2.50 total are white potatoes and corn, starchy foods not exactly known for their vitamins and minerals. Also included is iceberg lettuce, which has the rough nutritional value of licking a rock.
- Juice is counted as produce, though the USDA itself admits, “Although 100% fruit juice can be part of a healthful diet, it lacks dietary fiber and when consumed in excess can contribute extra calories.”
My answer to each question is a resounding, “Heck yeah, but you have to do some legwork, first.” To that end, here are some suggestions to keep costs down, and nutrition way, way up.
Buy in season and on sale. These two occurrences frequently coincide, since supermarkets have to move surpluses of in-season fruits and vegetables before they rot. So, pay attention to produce calendars, hunt for bargains at farmer’s markets, and look out for circular sales in larger grocery stores. To wit: I recently scored a 5-lb. bag of gigantic navel oranges (13 in all) for $4.97 at my local Foodtown. That’s $0.38 per orange, which comes out to more than 1 cup of fruit.Buy whole. Not cut up, drenched in cheese, or (sorry) pulped into juice. Whole fruits and vegetables are almost always cheaper and higher in nutrients than those that have been doctored. The perfect example? The humble carrot. A pound of whole carrots at my old supermarket was $0.89. ($0.66 on sale.) A pound of baby carrots, which are actually regular-sized carrots run through a peeling/whacking machine, cost $1.50. Prep them anyway you like once you’re home, but buy ‘em big before then.
Buy generic, or with coupons if you can nail a better price. While this might not apply to fresh fruits and vegetables, generic frozen and canned produce is generally a big bargain. In studies, many shoppers cant tell the difference between house and name brands, and frequently, the foods are cut and packaged in the same buildings. HOWEVER: if you have dynamite coupons, or can pair coupons with sales, name brands could be the bigger bargain. Do the math and see where you end up.
Buy fresh or frozen first, then canned. Then juice, I guess. While the USDA claims there’s no consistent price advantage of one over the other, I find A) (tomatoes excepted) fresh and frozen produce tastes better than canned, B) fresh and frozen produce is often sold/frozen at the height of growing season, giving it a bigger nutritional impact, and C) canned mushrooms are the devil. (Seriously. You can tell a good pizza joint by whether or not their mushrooms are fresh.) As for dried fruits, try purchasing them in a bulk food store or ethnic market, since theyre ludicrously expensive in many big chains. If juice is a necessity (you have children, for example), buying 100% fruit juice is best, and even then, not if you have to sacrifice other means of packing in the produce.Find a happy medium between big nutrition and big savings. Though tasty and inexpensive, potatoes are somewhat lacking in the nutrient department. On the flip side, berries are powerhouses of vitamins and minerals, but often prohibitively pricey. Don’t forgo either extreme entirely (since a world without blueberries isn’t a world worth living in), but concentrate most of your cash on the guys in the middle. Cruciferae, leafy greens, root vegetables, citrus fruits, stone fruits, and melons are among the many options, and compromise is the name of the game.
Buy from the secret bin. Shoppers will often shy away from lightly bruised fruit, slightly limp broccoli, or salad close to its sell-by date. Their loss becomes your gain, since supermarkets will sell these products at a steep discount. Hidden at the back of many grocery stores is that shelf, which can be summed up thusly: Looks Iffy, Tastes Fine. Go to it. Learn it. Love it. (Of course, dont buy rotted produce from it. Thats silly.)
Before you finish up this article with a, “Harrumph! I knew all this already, and I still can’t afford 4.5 cups of produce on $2.50 per day,” check out the edible cup equivalents in the ERS study. These numbers, averaged across the nation, probably figure more importantly than retail price per pound, since they don’t include inedible parts of produce (corn husks, plum pits, etc.). Here are some examples - mean costs per cup, according to their 2/11 study:
Carrots - $0.25
Navel oranges - $0.34
Pears – $0.42
Sweet potatoes - $0.43
Kale - $0.60
Broccoli - $0.63
Tomatoes - $0.75
So, 4.5 cups - a cup each of kale, sweet potatoes, navel orange, and pears, plus a half-cup of tomatoes – can be purchased for a grand total of $2.16. As mentioned, these prices have probably gone up since 2008, but A) please note we still saved $0.34, and B) some caul shopping should net you much better deals.
Honestly, everything I just wrote/everything you need to know can be found in two documents, both of which merit further study:
- The USDA’s Dietary Guidelines for Americans, 2010
- How Much Do Fruits and Vegetables Cost?
~~~
If this article interested you, you might also enjoy:
- 10 Cheap Ways to Simplify Food Shopping
- The 10 Cheapest, Healthiest Foods Money Can Buy
- 10 Foods You Should Always Splurge On
An apple a day might keep the cardiologist away
Sunday, March 9, 2014
Eating an apple a day might in fact help keep the cardiologist away, new research suggests.
In a study of healthy, middle-aged adults, consumption of one apple a day for four weeks lowered by 40 percent blood levels of a substance linked to hardening of the arteries.
Taking capsules containing polyphenols, a type of antioxidant found in apples, had a similar, but not as large, effect.
The study, funded by an apple industry group, found that the apples lowered blood levels of oxidized LDL -- low-density lipoprotein, the "bad" cholesterol. When LDL cholesterol interacts with free radicals to become oxidized, the cholesterol is more likely to promote inflammation and can cause tissue damage.
"When LDL becomes oxidized, it takes on a form that begins atherosclerosis, or hardening of the arteries," said lead researcher Robert DiSilvestro, professor of human nutrition at Ohio State University and a researcher at the universitys Ohio Agricultural Research and Development Center. "We got a tremendous effect against LDL being oxidized with just one apple a day for four weeks.”
The difference was similar to that found between people with normal coronary arteries versus those with coronary artery disease, he said.
The study is published online in the Journal of Functional Foods and will appear in a future print edition.
DiSilvestro described daily apple consumption as significantly more effective at lowering oxidized LDL than other antioxidants he has studied, including the spice-based compound curcumin, green tea and tomato extract.
“Not all antioxidants are created equal when it comes to this particular effect,” he said.
DiSilvestro first became interested in studying the health effects of eating an apple a day after reading a Turkish study that found such a regimen increased the amount of a specific antioxidant enzyme in the body.
In the end, his team didnt find the same effect on the enzyme, but was surprised at the considerable influence the apples had on oxidized LDL.
For the study, the researchers recruited nonsmoking healthy adults between the ages of 40 and 60 who had a history of eating apples less than twice a month and who didnt take supplements containing polyphenols or other plant-based concentrates.
In all, 16 participants ate a large Red or Golden Delicious apple purchased at a Columbus-area grocery store daily for four weeks; 17 took capsules containing 194 milligrams of polyphenols a day for four weeks; and 18 took a placebo containing no polyphenols. The researchers found no effect on oxidized LDLs in those taking the placebo.
“We got a tremendous effect against LDL being oxidized with just one apple a day for four weeks.”
"We think the polyphenols account for a lot of the effect from apples, but we did try to isolate just the polyphenols, using about what youd get from an apple a day," DiSilvestro said. "We found the polyphenol extract did register a measurable effect, but not as strong as the straight apple. That could either be because there are other things in the apple that could contribute to the effect, or, in some cases, these bioactive compounds seem to get absorbed better when theyre consumed in foods."
Still, DiSilvestro said polyphenol extracts could be useful in some situations, "perhaps in higher doses than we used in the study, or for people who just never eat apples."
The study also found eating apples had some effects on antioxidants in saliva, which has implications for dental health, DiSilvestro said. He hopes to follow up on that finding in a future study.
7 day weight loss plan
Thursday, March 6, 2014
 |
| Weight loss |
Are you looking for the fastest way to lose weight? Are you having a big event in a couple of weeks time and are looking to get into skinny clothes that fit your properly? If you thought shedding those extra pounds is something beyond your reach, you could be in for a pleasant surprise. Here is a simple plan that can make you lose weight.
Losing weight in 7 days may seem to be impossible, Slimming down in merely 7 days might seem inconceivable, but we have an evidence that stamps that it is not difficult. Remember Glenn Mcgrath, the Aussie cricketer lost 7 kgs over 5 days of a test match in Chennai?
1) Drink plenty of water, 10-12 glass daily, water has zero calories and carbohydrates some sodium which makes it perfect drink to lose weight. It flushes out impurities from body and kick starts your metabolism to lose weight. If you didnt find it encouraging add a few drops of lemon or mint leaves.
2) Maintain a notebook keeping record of your calorie intake. Try to burn more calories than you consume.
3) Cut the C.R.A.P: Avoid the four main food groups that cause fat to cling to our bodies: caffeine, ined sugar, alcohol and processed foods.
1) Drink plenty of water, 10-12 glass daily, water has zero calories and carbohydrates some sodium which makes it perfect drink to lose weight. It flushes out impurities from body and kick starts your metabolism to lose weight. If you didnt find it encouraging add a few drops of lemon or mint leaves.
2) Maintain a notebook keeping record of your calorie intake. Try to burn more calories than you consume.
3) Cut the C.R.A.P: Avoid the four main food groups that cause fat to cling to our bodies: caffeine, ined sugar, alcohol and processed foods.
4) Have Healthy Snacks – If you are in the habit of regular snacking throughout the day than it is very difficult to lose weight in a week but by choosing a healthy alternatives for wafers, cookies or buns can help your cause. Ideally, cut vegetables to snack-size portions and carry them to work.
5)Control your sweet carvings, if you are sweet toothed, and feel it, try chewing gum instead of cookies, candy and any other high calorie stuff to satisfy your craving.
6) Stick to low impact calorie burning activities that suit your body. Exercise smarter, not harder. So, if you are trying to lose weight, dont go mad with exercise - get more out of less." These moves can help you get a flatter tummy as they reduce levels of stress hormones in the body, which encourage fat around your middle. Avoid strenuous exercises make simple changes in your daily routines, park away from door to walk more, use stairs, per walking for short distances.
November 14 is World Diabetes Day
Tuesday, March 4, 2014
Diabetes education and prevention is the World Diabetes Day theme for the period 2009-2013:- For people with diabetes, this is a message about empowerment through education.
- For governments, it is a call to implement effective strategies and policies for the prevention and management of diabetes to safeguard the health of their citizens with and at risk of diabetes.
- For healthcare professionals, it is a call to improve knowledge so that evidence-based recommendations are put into practice.
- For the general public, it is a call to understand the serious impact of diabetes and know, where possible, how to avoid or delay diabetes and its complications.
- Frequent urination
- Excessive thirst
- Increased hunger
- Weight loss
- Tiredness
- Lack of interest and concentration
- Vomiting and stomach pain (often mistaken as the flu)
- A tingling sensation or numbness in the hands or feet
- Blurred vision
- Frequent infections
- Slow-healing wounds
Valentines Day Recipe Event Roundup The Winner of E gift Voucher
Monday, March 3, 2014
I never thought that Valentines Day Recipe event will be this much successful, thanks to each and everyone for making this event this much hit. My heartiest thanks to all for their supports and for their entries. I have say a special thanks to few of the fellow bloggers for sending their entries without any fail and seriously i have no words to thank them all.
I got 360 entries from my fellow blogger buddies and an entry from a non blogger, obviously i asked random.org to help me for selecting the winners. Here we go the roundup as well to know the winners name. Congrats to the winners and thanks again to everyone for their wonderful contribution.
); The winners are:I got 360 entries from my fellow blogger buddies and an entry from a non blogger, obviously i asked random.org to help me for selecting the winners. Here we go the roundup as well to know the winners name. Congrats to the winners and thanks again to everyone for their wonderful contribution.
Faiza Kader of En Iniya Illam wins Rs 1000 worth e-gift voucher.. Congrats Faiza..
Asiya Akka of Samaithu Asathalam wins Rs 500 worth e-gift voucher, Congrats akka
Manjula Bharath of Desi Fiesta & Nabanita Das of Esho-Bosho- Aahare wins Rs250 worth e-gift voucher each.Congrats gals.
Winners do send you mail address to Priyasuresh09@gmail.com, so that ill send you your e-gift vouchers..Thanks again to everyone.
The 25 Food Project Day 3
Sunday, March 2, 2014
I’m attempting to feed my 6-foot, 205-pound fiancé for one week for $25. This is our story.
Day 3 is almost over, and Snowmageddon 2010 proved to be excellent for slow cooking a pork shoulder. It ultimately yielded about 26 ounces of meat, meaning we have more than enough leftovers to get us through the week. This is excellent, as is the garlicky fragrance wafting through the apartment. Honestly, I think most people buy crockpots for the free deodorizing.
Husband-Elect is feeling “a little peckish, but not weary or whatever.” I see his point. While the $25 project is working well so far, it doesn’t leave a lot of room for grazing. When this is all over, I’m going to sit him in front of the fridge with the door open and let him pick to his heart’s content.
Also, there will be beer. MARK MY WORDS, SWEET MAN.
But first, today’s numbers!
DAY 3 TOTALS: 2613 calories, 78.2 g fat, 37.7 g fiber, $3.43
GRAND PRICE TOTAL (SO FAR): $10.89
BREAKFAST
1-1/2 servings Banana Peanut Butter Oatmeal: 526 calories, 16.9 g fat, 11.2 g fiber, $0.60
1 apple: 77 calories, 0.3 g fat, 3.6 g fiber, $0.17
TOTALS: 603 calories, 17.2 g fat, 14.8 g fiber, $0.77
PREP TIME: 8 minutes
LUNCH & SNACK
4 oz pasta: 421 calories, 1.7 g fat, 3.6 g fiber, $0.17
3 tablespoons Ragu: 30 calories, 1 g fat, 1 g fiber, $0.09
1/4 bag carrots: 44 calories, 0.2 g fat, 3 g fiber, $0.22
1/4 cup Ellie Krieger’s White Bean Dip: 115 calories, 4.5 g fat, 4 g fiber, $0.28
2 Snickerdoodles: 300, 13.6 g fat, 1 g fiber, $0.20
TOTALS: 910 calories, 21 g fat, 12.6 g fiber, $1.07
PREP TIME: during breakfast, plus 3 or 4 minutes
DINNER
5 ounces Tasty Kitchen Puerto Rican Pork: 381 calories, 28.8 g fat, 0 g fiber, $0.77
4 ounces No Yolk egg noodles: 420 calories, 1 g fat, 6 g fiber, $0.17
1 tablespoon horseradish: 7 calories, 0.1 g fat, 0.5 g fiber, $0.13
2/3 cup string beans: 30 calories, 0 g fat, 2 g fiber, $0.21
1 clove garlic: 5 calories, 0 g fat, 0.1 g fiber, $0.05
1/2 tablespoon olive oil: 60 calories, 6.7 g fat, 0 g fiber, $0.06
TOTALS: 903 calories, 36.7 g fat, 8.6 g fiber, $1.39
PREP TIME: 10 minutes the night before, about 20 the day of
DESSERT
1/10th loaf Light Banana Bread: 197 calories, 3.3 g fat, ~1.7 g fiber, $0.20
NOTES
- It was a starchy day, punctuated by an unexpected request by the Husband-Elect for egg noodles. I was all set to go with a chickpea salad, but the stomach wants what it wants. (Or was that the heart? I forget.)
- Speaking of egg noodles, they were a fantastic bargain this week. Bags were on sale for $1 each, with a coupon for $1 off two. So, $0.50/bag. Noice.
- I made up Banana Peanut Butter Oatmeal. It’s mostly, uh, bananas, peanut butter, and oatmeal. Go literal or go home, yo!
- Tomorrow: BACON.
Diabetics Experience Improved Blood Flow From 3 Cups Of Cocoa A Day
Friday, February 14, 2014
A study in this months Journal of the American College of Cardiology found that 3 cups a day, for 30 days, of flavanol-rich cocoa improved blood flow through the brachial artery (the main blood vessel of the upper arm) by 30%.All 41 participants in the randomized, double-blind study had diabetes and took medications. Three times daily, participants blended an 18-gram cocoa mix into 250 ml of water (8 oz). The mix contained either 25 mg (control) or 321 mg (intervention) total flavanols.
Its important to note that the high-flavanol cocoa used in the study was not the same as cocoa you can buy in grocery stores. It was a product called CocoaPro, developed in a proprietary process by Mars, Inc., to retain flavanol content. Mars lent funding to this study.
Flavanols In Foods
Flavanols are a class of flavonoids present in a variety of foods. Besides cocoa and chocolate, which are especially good sources, carob, tea, pinto beans (and other beans), wine, grapes, apples, apricots, bananas, blueberries, cranberries, and other berries contain flavanols (flavanols are not the same as flavonols). The USDA maintains a database of flavanols, and other flavonoids, in foods. You can access it at:
USDA Database for the Flavonoid Content of Selected Foods, Release 2.1 (2007)
Below are some specific foods along with their flavanol content.2 (Catechin and epicatechin are both flavanols.) Values are given in milligrams of flavanols per 100 grams of food - that would be about 1/4 pound of grapes, apples, etc.
Click for larger.
Note that none of these foods (per 100 gram serving) contain the amount of flavanols used in one cup of cocoa from the study (321 mg). In fact, they come closer to the amount found in the control. Unless youre consuming Mars patented CocoaPro - 3 times daily - you likely wont consume enough flavanols regularly to achieve the results seen in this study.
1 Sustained Benefits in Vascular Function Through Flavanol-Containing Cocoa in Medicated Diabetic Patients, Journal of the American College of Cardiology, 2008
2 Cocoa Flavanols And Cardiovascular Health, 2004
The 25 Food Project Day 7
Saturday, February 8, 2014
I’m attempting to feed my 6-foot, 205-pound fiancé for one week for $25. This is our story.
Folks, we’re done. Wrapped. Fini. If this experiment was The Beatles, today is Let it Be. (Or Abbey Road, depending on what country you occupy.) We’re mostly pretty triumphant, and came in a penny under the $25, which I will now frame and hang in the shower.
There’s a ton coming tomorrow - conclusions, a shopping list, an exit interview – so we’re gonna cut straight to the numbers and a few notes tonight. Hope they’re informative, and we’ll see y’all soon!
DAY 7 TOTALS: 2575 calories, 98.3 g fat, 43 g fiber, $3.72
GRAND PRICE TOTAL: $24.99
BREAKFAST
2 servings Maple Morning Polenta: 516 calories, 9.2 g fat, 8.2 g fiber, $0.63
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTALS: 637 calories, 9.6 g fat, 11.7 g fiber, $0.86
PREP TIME: 10 minutes
LUNCH
1 serving Traditional Mashed Potatoes (skim milk): 250 calories, 9 g fat, 3.7 g fiber, $0.17
1/2 serving Easy Vegetarian Bean Chili: 122 calories, 3.3 g fat, 4.6 g fiber, $0.35
2/3 cup mixed baby greens: 5 calories, 0 g fat, 1 g fiber, $0.20
1/2 tablespoon olive oil: 60 calories, 6.7 g fat, 0 g fiber, $0.06
1 teaspoon red wine vinegar: 0 calories, 0 g fat, 0 g fiber, $0.01
2 ounces chicken breast: 62 calories, 6.8 g fat, 0 g fiber, $0.21
3 Snickerdoodles: 450 calories, 20.4 g fat, 1.5 g fiber, $0.30
TOTALS: 949 calories, 46.2 g fat, 10.8 g fiber, $1.30
PREP TIME: Made most of it during breakfast, plus 5 minutes
DINNER
3 jumbo eggs: 287 calories, 19.3 g fat, 0 g fiber, $0.63
1 medium potato (5,7 oz): 157 calories, 0.2 g fat, 3.7 g fiber, $0.11
1 tablespoon veggie oil: 124 calories, 14 g fat, 0 g fiber, $0.09
1/3 onion, minced: 15 calories, 0 g fat, 0.5 g fiber, $0.10
1/2 cup spinach: 15 calories, 0 g fat, 0.5 g fiber, $0.10
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTAL: 719 calories, 33.9 g fat, 8.2 g fiber, $1.26
PREP TIME: About 30 minutes
DESSERT
2 servings Roasted Chickpeas: 270 calories, 8.6 g fat, 12.3 g fiber, $0.30
TOTALS: 270 calories, 8.6 g fat, 12.3 g fiber, $0.30
PREP TIME: 35 minutes, mostly roasting
NOTES
Folks, we’re done. Wrapped. Fini. If this experiment was The Beatles, today is Let it Be. (Or Abbey Road, depending on what country you occupy.) We’re mostly pretty triumphant, and came in a penny under the $25, which I will now frame and hang in the shower.
DAY 7 TOTALS: 2575 calories, 98.3 g fat, 43 g fiber, $3.72
GRAND PRICE TOTAL: $24.99
BREAKFAST
2 servings Maple Morning Polenta: 516 calories, 9.2 g fat, 8.2 g fiber, $0.63
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTALS: 637 calories, 9.6 g fat, 11.7 g fiber, $0.86
PREP TIME: 10 minutes
LUNCH
1 serving Traditional Mashed Potatoes (skim milk): 250 calories, 9 g fat, 3.7 g fiber, $0.17
1/2 serving Easy Vegetarian Bean Chili: 122 calories, 3.3 g fat, 4.6 g fiber, $0.35
2/3 cup mixed baby greens: 5 calories, 0 g fat, 1 g fiber, $0.20
1/2 tablespoon olive oil: 60 calories, 6.7 g fat, 0 g fiber, $0.06
1 teaspoon red wine vinegar: 0 calories, 0 g fat, 0 g fiber, $0.01
2 ounces chicken breast: 62 calories, 6.8 g fat, 0 g fiber, $0.21
3 Snickerdoodles: 450 calories, 20.4 g fat, 1.5 g fiber, $0.30
TOTALS: 949 calories, 46.2 g fat, 10.8 g fiber, $1.30
PREP TIME: Made most of it during breakfast, plus 5 minutes
DINNER
3 jumbo eggs: 287 calories, 19.3 g fat, 0 g fiber, $0.63
1 medium potato (5,7 oz): 157 calories, 0.2 g fat, 3.7 g fiber, $0.11
1 tablespoon veggie oil: 124 calories, 14 g fat, 0 g fiber, $0.09
1/3 onion, minced: 15 calories, 0 g fat, 0.5 g fiber, $0.10
1/2 cup spinach: 15 calories, 0 g fat, 0.5 g fiber, $0.10
1 banana: 121 calories, 0.4 g fat, 3.5 g fiber, $0.23
TOTAL: 719 calories, 33.9 g fat, 8.2 g fiber, $1.26
PREP TIME: About 30 minutes
DESSERT
2 servings Roasted Chickpeas: 270 calories, 8.6 g fat, 12.3 g fiber, $0.30
TOTALS: 270 calories, 8.6 g fat, 12.3 g fiber, $0.30
PREP TIME: 35 minutes, mostly roasting
NOTES
- Dinner was a spinach frittata, home fries, and a banana. I loves me some frittatas because they’re easy and look good. Which is also how I like my men. (HAHAHAHA sorry.)
- He’s a big fan of breakfast in general, but the Maple Morning Polenta was a real hit with the Husband-Elect. I don’t know if it’s the taste or his love affair with corn products, but I’ll take it.
- I finally kicked the Chili tonight. Henceforth, it will be called Infinity Chili.
Saturday Throwback 100 Thanksgiving Recipes and Links the Only Turkey Day Post Youll Ever Need
Every Saturday, we post an article from the CHG archives. This originally appeared in November 2008, and was updated in 2009.
Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursdays dinner. And that’s just this morning.
Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:
- Appetizers
- Turkey
- Sides
- Stuffing
- Pies & Desserts
- Drinks
- General Menu Planning
- Affordable Thanksgivings
- Healthy Thanksgivings
- Vegetarian Thanksgivings
- Seating & Tablesetting
- Troubleshooting
- Leftovers
- CHG Recipes
(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here.)
Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!
APPETIZERS
Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.
The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! Well be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and were starting with appetizers.”
TURKEY
All Recipes: How to Cook a Turkey
Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”
Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.
Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”
Cooking Light: All About Turkey
Cooking Light: Turkey School
Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”
Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”
Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”
Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.
Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”
Real Simple: How to Carve a Turkey
Real Simple: What You Need to Know Before Roasting a Turkey
Serious Eats: How to Read Turkey Labels
Serious Eats: Turkey Recipes
Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.
SIDES
All Recipes: Thanksgiving Side Dishes
Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”
Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.
Cooking Light: Lighten Up - Holiday Classics
Fine Cooking: Vegetable Sides
Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”
Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”
Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”
Serious Eats: Side Dish Recipes
STUFFING
All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, youll find a recipe to satisfy any dressing or stuffing craving.”
Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.
Fine Cooking: Stuffing and Dressing
Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.
The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, theres a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”
Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”
Serious Eats: Stuffing and Dressing Recipes
PIE & DESSERTS
All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.
Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”
Culinate: Pumpkin pies - Three recipes for Thanksgiving
Fine Cooking: Pies and Tarts
Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.
Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”
The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now theyre one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.
Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”
Real Simple: Four Foolproof Thanksgiving Pie Recipes
Serious Eats: Dessert Recipes
DRINKS
Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.
The Kitchn: Thanksgiving Wine
O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, were not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.
Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, Im struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”
GENERAL MENU PLANNING
All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.
Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, theres a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.
Cooking Light: Ultimate Holiday Cookbook
Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”
Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”
Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.
Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”
Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”
Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.
Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.
Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.
Martha Stewart: Martha’s Ultimate Thanksgiving
O Magazine: Os All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.
Real Simple: 50+ Thanksgiving Recipes
Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”
Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (heres hoping you have room for it).”
Saveur: The Ultimate Thanksgiving Guide
Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.
AFFORDABLE THANKSGIVINGS
Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”
Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? Youll give thanks for these tips from this pro.”
Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether youre an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”
HEALTHY THANKSGIVINGS
All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesnt have to weigh you down.”
Bon Appetit: A Healthy Thanksgiving Menu for 6
Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.
Serious Eats: Healthy Thanksgiving Menu
Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas
VEGETARIAN THANKSGIVINGS
Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”
Cooking Light: Vegetarian Thanksgiving
Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”
Epicurious: Vegetarian Thanksgiving Menus
Includes Autumns Savory Vegetarian Supper For Eight, Harvests Home, The Vegetarians Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)
SEATING & TABLESETTING
Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”
Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.
Martha Stewart: Thanksgiving Table Settings
Real Simple: 60-Second Centerpieces
Real Simple: Dinner Party Seating Strategies
TROUBLESHOOTING
All Recipes: Thanksgiving Disaster-Savers
“Its 3 p.m. on Thanksgiving and youve got a house full of guests. Whats the worst thing that could happen?”
All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”
Food Network: Thanksgiving SOS
A series of troubleshooting videos.
Real Simple: How to Fix 10 Common Thanksgiving Problems
Real Simple: 10 Tricks to a Trouble-Free Thanksgiving
LEFTOVERS
All Recipes: Turkey Leftovers
Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”
Cooking Light: Tomorrow’s Turkey
Fine Cooking: Leftovers
Real Simple: 10 Ideas for Leftover Turkey
CHEAP HEALTHY GOOD RECIPES
Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty
Readers – ideas? I’d love to hear.
The Relationship Between Discharging Patients From the Hospital Too Early and the Likelihood of a 30 Day Readmission Treat Street and Repeat
Friday, January 17, 2014
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| Im baaaaack! |
Unfortunately, discharging patients too soon can result in readmissions. Thats why the DMCB has agreed with others that diagnosis-based payment systems and a policy of "no pay" for readmissions were working at cross purposes. Unified bundled payment approaches like this seem to be a good start.
But thats all theoretical. Whats the science have to say?
Peter Kaboli and colleagues looked at the push-pull relationship between diagnosis-based payment incentives and the likelihood of readmissions in a scientific paper just published in the Annals of Internal Medicine.
The authors used the U.S. Veterans Administration (VA) Hospitals "Patient Treatment Files" to examine length of stay versus readmissions in 129 VA hospitals. The sample consisted of over 4 million admissions and readmissions (defined as within 30 days and not involving another institution) from 1997 to 2010. The mean age started out at 63.8 years and increased to 65.5 years, while the proportion of persons aged 85 years or older increased from 2.5% to 8.8%. Over the years, admissions also grew more complicated with a higher rate of co-morbid conditions, such as diseases of the kidney (from 5% to 16%).
As length of stay went down, readmissions should have gone up, right?
The answer was yes and no.
Yes, if the data were trended over time: Over the 14 year period of observation, the number of days in the hospital (length of stay or LOS) decreased from 6.0 days to 4.3 days. Yet, as LOS decreased, readmissions also decreased from 16.6% to 15.2%.
The decreases held up when the LOS was risk-adjusted for hospital and patient characteristics. There was also no increase in mortality rates
No, if hospitals were compared to each other: Hospitals with risk-adjusted low lengths of stay had higher readmission rates compared to their average peers. In that group, each day of saved LOS was associated with a 6% increased rate of 30-day readmissions.
It gets even more complicated. As the LOS increased beyond the average, each additional day in the hospital was associated with a 3% increased rate of 30-day readmissions.
What should the DMCB learn from these data? Keeping in mind that the VA is not necessarily generalizable to the typical community medical center,
1. Over 14 years of worth of VA data for 129 hospitals suggest it is possible to have your cake (a lower LOS) and eat it too (lower readmissions). Thats the good news.
2. While overall performance improved over the years, between hospital comparisons showed there is a "U" shaped relationship between days in the hospital and the likelihood of readmission. The DMCB agrees with the authors: premature discharge before the patient is ready is associated with an 6% per day readmission rate, while patients who are very sick and have to stay a few extra days in the hospital are also at risk to the tune of 3% per day. Thats the sobering news.
What are the implications?
Overzealous efforts to discharge patients can backfire with readmissions. It appears theres an optimum length of stay that minimizes, but will never eliminate, readmissions.
Patients who do go home "too soon" or need extra days in the hospital appear to be at special risk. Accountable care organizations and population health management service providers should use this information to target patients at special risk of "treat, street and... repeat."
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