Healthy Tips for Living

(NewsUSA) – American parents may bond with their children by taking them to farmers’ markets or showing them how to grow potted plants, but in other areas of the world, growing plants may literally help keep families together.

In Ecuador, for example, children were often left alone while their parents went into the city to work. Because children had to take care of the home while their parents were away, many stopped going to school. ChildFund International, an organization that focuses on working with children, as well as with families, local organizations and communities to create environments in which children can thrive, decided to take a unique, community-wide approach to solving this problem — by growing a garden.

ChildFund Ecuador started training the community in flower and vegetable cultivation, as well as business administration. The local bank, which ChildFund helped develop, gave local fathers the loans that they needed to build greenhouses for roses, carnations and tomatoes. Today, more than 285 families now use their greenhouses as their primary source of income, so the parents don’t have to migrate into the cities to work, and children can attend school regularly.

The Actively Engaged Mayan Women, or Mujeres Emprendedoras Mayas, in rural Tecpan, Guatemala, are using macro tunnels — or miniature greenhouses -; to grow tomatoes, thereby creating income and improving food security for their families. As the women become more able to create their own income, they also gain the ability to better care for their children.

In ChildFund Uganda, children and their parents planted more than 10,000 eucalyptus trees and 5,000 pine trees to create two new forests. In an area where environmental degradation has reduced the quality of life, the new forests provide inexpensive firewood, protection against soil erosion and an economic boost, as the trees provide timber for housing and other projects.

“Forests will be a major source of timber, which will be mainly used in house construction, and houses are very important to us,” said 14-year-old Nalubega Florence, a student at St. Andrew Primary School.

To learn how you can help communities come together through the plants that they grow, visit ChildFund International at www.ChildFund.org.

(NewsUSA) – Salt is essential to keeping your body’s fluids in balance. But too much salt can lead to a host of health problems.

The chemical name for dietary salt, or table salt, is sodium chloride. Most doctors focus on the sodium part.

“The best-known effect of sodium on health is the relationship between sodium and blood pressure,” explains Dr. Catherine Loria of the National Institutes of Health.

Dozens of studies, in both animals and people, have shown that increasing salt intake can raise blood pressure. And high blood pressure has been linked to heart disease, stroke, kidney failure and other health problems.

About one in three adults nationwide has high blood pressure. Another third have blood pressure numbers high enough to risk developing high blood pressure. That’s why, Loria says, “it’s really important for the majority of the population to reduce their blood pressure.”

Experts recommend that people take in less than 2,400 milligrams (mg) of sodium a day. People with high blood pressure should shoot for 1,500 mg or less. But right now, the average man in the United States takes in over 4,000 mg of salt per day, and the average woman over 2,800 mg.

Would you miss the taste? “Several studies have shown that as you gradually reduce sodium intake, you lessen your desire for salty food,” Loria says. In the U.K., where salt consumption has dropped by 10 percent over the past five years, surveys found that most people didn’t notice any difference in the taste of their food.

Most of the salt in the average American’s diet comes in prepared and processed foods, including restaurant food, cold cuts and canned foods. Surprisingly, over 20 percent comes from grain products, such as breads, cereals, crackers and chips.

“I think the best guidance we have is for people to pay attention to nutrition facts on the labels,” Loria says. Try to choose foods that list less than 5 percent of the daily value of sodium per serving on the nutrition facts label.

Even small reductions in salt can help your blood pressure. If you can’t find a low-salt alternative to a particular food, try something that’s lower than what you usually buy.

Why not start now? Make small changes at first, and then keep working to gradually lower your family’s salt intake.

For more information, visit http://newsinhealth.nih.gov/.

(NewsUSA) – Americans hoping to live “greener” lives often tackle the kitchen first — after all, separating the recyclables seems easy enough. But proper waste disposal can be more complicated than tossing cans in a blue box.

What’s the best way to get rid of table scraps? Should the food waste go in the trash bag? The compost pile? Or down the kitchen sink?

Putting food waste in the trash means it will be trucked to a landfill. Trucking food to landfills generates diesel fumes and emissions. And as food decomposes in landfills, it releases methane, a greenhouse gas.

Composting is a good option but not always practical for people who live in high-rise buildings or in colder climates. Plus, experts advise against composting certain types of food, like meat and dairy.

Numerous independent studies show using a garbage disposer is an environmentally responsible option. More than half of American kitchens have a disposer. On average, they cost less than 50 cents a year in electricity to operate and account for less than one percent of a household’s total water consumption. Recent advances in disposer technology, including the InSinkErator Evolution Series, make it possible to discard virtually any kind of food waste without concern about clogs or loud noises.

Once food waste enters wastewater treatment plants, it can be recycled into methane and used as a renewable source of power for the plant. Also, many wastewater treatment plants can process food waste into bio-solids, which can be used as fertilizer.

Here are some surprising facts about food waste:

* The average U.S. family of four produces about 2,000 pounds of food waste each year.

* According to the U.S. Environmental Protection Agency, food waste is the third largest category of municipal solid waste (MSW) in the U.S., accounting for about 13 percent of MSW material.

* Americans throw away more than 25 percent of the food we prepare, according to a study by the U.S. Department of Agriculture. Those scraps are 70 percent water, which makes it easy for disposers to pulverize waste and send it through sewage pipes.

For more information on how grinding food waste in a food waste disposer is environmentally responsible, visit www.insinkerator.com/green.

(NewsUSA) – Schools nationwide are revamping their lunch menus, celebrity chefs are going on reality TV and First Lady Michelle Obama has started a health initiative, all to combat the same thing — childhood obesity.

According to the Centers for Disease Control and Prevention, about 25 million American children are obese or overweight, setting them up for a lifetime of health problems, including cardiovascular disease and type 2 diabetes. Many school systems have made attempts to provide healthier school lunches, such as offering salad bars or fresh fruit.

Food and drink makers are also making efforts to solve the problem. Companies like Coca-Cola have removed regular soft drinks from schools, and recently, major beverage companies, together with the William J. Clinton Foundation and the Alliance for a Healthier Generation, announced that they have successfully cut total calories from drinks delivered to schools by 88 percent over the last three years.

“From my experience, schools alone cannot stop children from becoming overweight or obese,” says registered dietitian Sylvia Klinger. “It is very important for parents to make an effort to encourage healthy eating habits at home and outside of the classroom.”

Klinger suggests these tips for parents who want their children to live healthy, active lives:

* Make healthy foods easy. We’re all familiar with the phrase “eat the rainbow.” To make it easy to get your family to eat fresh fruits and vegetables, chop bite-sized portions in advance, so you can take them out of the fridge and run. Sneak fruits into smoothies, and veggies into sauces, salsas or soups. Also, look for individually packaged whole-grain products, like 100 percent whole wheat bread, oatmeal and brown rice.

* Create healthy eating habits. Always eat breakfast — children who eat breakfast not only weigh less, but also perform better in school. It is also important to schedule regular meal times. Try involving your children in the preparation of each meal. Avoid the clean plate system, which only promotes overeating. Also, don’t ban treats, which can encourage sneaking food or overeating when sweets are present.

* Get active. Exercise is important regardless of your child’s weight or age. If your child is overweight, focus on maintaining that weight while the child grows in height, which can be accomplished through exercise. No matter your child’s size, activities like team sports, swimming, hiking, cycling or just taking a family walk can help manage weight, increase energy and improve self-esteem.

Can you spot the bees??

Its now squash season. Did you know the squash blossoms are edible? Maybe you should try this recipe!

Recipe (adapted from Marcella Hazan’s Essentials of Classical Italian Cooking)

1 dozen male zucchini blossoms (I used both male and female)

Vegetable oil (I used grape seed oil)

2/3 cups flour

1 cup water

salt

Wash blossoms in cold water. Gently dry. Cut stems to one inch. I allowed the babies (female blossoms) to remain in tact, and dipped those also. I sifted the  flour into the water and whisked the batter to a thick consistency of sour cream as recommended.

Heat oil in a pan 3/4” high on medium heat. Holding stem, dip blossom into batter.

CAREFULLY, place squash blossoms into pan, not crowding. Have a lid on hand in case of splattering. Each time you place a new blossom or turn over, grease is likely to splatter.

Caution: You are putting a water-based slurry into oil. Oil does not like water, and it will react, so have a lid in your hand, until the oil calms down.  There will also be a reaction when you turn them over.

Turn over when golden brown. Drain on paper towel. Season with salt.

And for all of those who like squash, here’s a handy recipe from Dallas:

Squash Puffs:

¾ pound yellow squash, about 2 med., cubed

1 egg, beaten

1/3 cup all purpose flour

1/3 cup cornmeal

1 tsp. baking powder

½ tsp salt

1 med. onion, grated

Vegetable oil

Cover squash in salted water and cook, covered till tender.  Drain and mash enough to make 1 cup.  Combine squash and egg and blend well. Combine next 4 dry ingredients and stir well.  Add squash mixture and grated onions, stir till blended.  Drop mixture by level tablespoon into hot oil.  Cook until golden brown, turning once.

Makes about 2 dozen.

Kids of All Ages Look to Shake Up Summer

(NewsUSA) – Nothing induces summertime nostalgia like a milkshake, and no wonder — milkshakes have a venerable and tasty history.

Milkshakes were developed as health drinks. Of course, ingredients like heavy cream, port wine and whiskey were considered healthy at the time. Originally sold in pharmacies, milkshakes soon made the transition to charming soda fountains, or malt shops.

Few Americans have old-fashioned soda fountains in the neighborhood anymore, and the milkshake loses a bit of its charm when it moves from tall, clear glass to fast-food styrofoam cup. But capturing the spirit of yesteryear at home takes only a few ingredients and a blender.

Vitamix (www.vitamix.com), maker of the Vitamix 5200, a blender so powerful that it can liquefy whole fruits and vegetables, including their peels and seeds, in seconds, encourages its customers to recapture the spirit of milkshakes past, whether by adding healthy ingredients, like bananas, or by mixing it up with alcohol to appeal to a more adult crowd.

Vitamix provides the following recipes for fun, funky milkshakes perfect for summertime sipping. The recipes are designed for the Vitamix 5200, but can be adjusted for your blender by blending the liquid and soft ingredients together before adding any of the harder ingredients.

Peanut Butter Cup Milkshake

Yield: 2 1/2 cups

1/4 cup milk

2 cups vanilla ice cream

2 tablespoons peanut butter

2 tablespoons chocolate syrup

Place all ingredients in the Vitamix in the order listed. Select Variable 1. Turn on the machine and slowly move to Variable 8. Blend for 35 to 45 seconds.

Choco-Banana Milkshake

Yield: 2 cups

1/4 cup milk

1 1/2 cups vanilla ice cream

2 tablespoons chocolate chips

1/2 banana, peeled

1 teaspoon instant coffee

2 tablespoons chocolate syrup

1 teaspoon vanilla extract.

Place all ingredients in the Vitamix in the order listed. Select Variable 1. Turn on the machine and move to Variable 10, then High. Blend for 15 seconds.

Irish Cookies and Cream

Milkshake

Yield: 3 1/2 cups

2 ounces Irish whiskey

3 cups vanilla ice cream

2 chocolate sandwich cookies

Place all ingredients in the Vitamix in the order listed. Select Variable 1. Turn on the machine and slowly increase speed to Variable 10, then High. Blend for 15 seconds.

There is much beauty to behold throughout the cities of Metro Atlanta as flowers, summer vegetables and herbs come to full bloom. Don’t miss out on these wonderful sights and this spectacular gardening movement!

After a couple days of education and a trunk-full of transplants, these young kids and their daycare owner planted a Children’s Peace Garden in cooperation with Della’s Garden (College Park, GA) . These types of lessons and projects will make a lasting impression on their lives. They were so excited!

This is a real-life farm to school project.

How to Eat Thai and Enjoy It

(NewsUSA) – Do you love to eat at Thai restaurants but always order the same dish, such as Pad Thai, because, although everything sounds delicious, you’re confused about the complex and intriguing descriptions on the menu?

Here are some tips from award-winning Chef Chai Siriyarn of Marnee Thai Restaurant, San Francisco, to help you expand your horizons and enjoy one of the most popular and healthiest types of cuisine available today across the United States.

1. Go with friends who are willing to order and share different dishes. Thai food is meant to be eaten family style, shared by everyone at the table, so all can savor and appreciate the different tastes.

2. Ask your waiter to recommend food combinations so you can enjoy a variety of flavors. Thai food balances pungent, spicy, sweet, herbal, salty, and tangy tastes. Request an assortment of complex and simple dishes, fresh flavors and more robust tastes to sample the panoply of excellent Thai cuisine.

3. Order dishes that use different cooking methods, such as frying, steaming, simmering, grilling, and stir-frying, so you can experience various textures.

4. Be prepared to receive all the dishes at once. In Thai meals, a welter of dishes appears on the table at the same time, rather than course by course. This is the best way to taste the full range of Thai flavors, because each dish compliments the other, providing the balance of different tastes, textures, colors, and ingredients.

5. Make rice, the bedrock of every Thai meal, part of your order, especially Thailand’s most famous, aromatic, white jasmine Hom Mali rice.

6. Try dishes that feature fresh seasonal produce. It’s a chance to experience the best dishes of the chef and to eat local.

7. Complete your experience with dessert. Thai desserts tend to be light, mildly sweet creations based on fresh fruits, palm sugar, sticky rice, coconut milk, and the tropical pandanus leaf. Thai desserts help soothe your palette after a spicy meal.

8. Eat with a fork and spoon. Unlike some other Asian cultures, Thais typically eat with a fork and spoon, not chopsticks. Many dishes of food are set in the middle of the table, with a serving spoon for each. Use the “sharing spoon” to put the food on your own plate, then gather the food, sauces, and rice together on your spoon to combine all the flavors in every tasty bite.

For more information on Thai tastes, visit www.marneethaisf.com.

(NewsUSA) – Calcium is crucial to the health of our families, but getting enough can be difficult. Now, families can increase their calcium intake, not with chalky supplements, but with tasty BLTs and PB&Js.

Just consider — despite their milk mustaches, many American families, from their youngest members to moms and dads, aren’t getting enough calcium. According to the Surgeon General, 75 percent of Americans do not consume enough calcium through their diets.

But now, it’s getting easier to find calcium-rich foods. Take the sandwich, a family staple. Sandwiches provide ample opportunity to boost calcium intake. Start out with two slices of either Wonder Classic or Wonder Classic Sandwich bread — two slices contain as much calcium as an eight-ounce glass of milk, plus vitamin D, which aids calcium absorption. Add a slice of cheese and serve some milk on the side, and your family will be well on its way to meeting its calcium requirements.

“Balancing the food your family enjoys while providing the nutrition you want them to have can be difficult,” said Rich Seban, chief marketing officer at Wonder bread. “With Wonder’s added calcium and vitamin D offerings, giving your family the nutrition they need never tasted so good.”

To help families understand the amount of calcium and other nutrients they are getting, Wonder bread recently launched its Sandwich Wonder-izer (available as an iPhone and iTouch application at iTunes and at www.wonderbread.com), which gives families a fun way to choose from a list of over 120 ingredients to make thousands of sandwich combinations. With the Sandwich Wonder-izer, as they build their sandwich, they can watch the calcium and other nutritional values change with each added ingredient.

For those who would rather follow a recipe, the Sandwich Wonder-izer offers dozens of pre-made sandwiches to choose from, or you can try the recipe below. Pair this sandwich with a glass of milk, and you’ll already have received over two-thirds of your daily recommend calcium intake.

Wonder Fat-Free Turkey and Swiss Sandwich

2 slices Wonder Classic bread

4 slices fat-free smoked turkey breast

2 slices Swiss cheese

Handful baby spinach

3 slices of tomato

1 tablespoon fat free mayonnaise

1 tablespoon Dijon mustard

1/2 of medium avocado (optional)

For more information and re-cipes, visit www.wonderbread.com.