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December 20th, 2010 - Staff
Get Healthy is proud to introduce a redesign of its website. We’ve packed it full of all the great content you’re used to, plus the site will be the new home for engaging news stories about health care in Northwest Indiana.
Please bookmark our new URL here.
With access to the leading health experts right here in the region, Get Healthy offers readers a local perspective on what’s best for your health, including nutrition, fitness, mental health and environmental health. Along with the magazine, email newsletter and Facebook page, Get Healthy offers an array of valuable content that is both relevant and proactive.
The easy-to-navigate Get Healthy site will have even more beneficial content in the near future—including blogs and expert columns—so stay tuned. We’re here for you 24/7, so check it out, and let us hear from you!
December 16th, 2010 - By Alison Johnson, Daily Press (Newport News, Va.) (MCT)
Recent reports of illness caused by fresh produce have upped awareness on the need to wash before eating. Each of the basic rules from the U.S. Department of Agriculture is “equally important,” says Robert Buchwald, environmental health supervisor with a branch of the Virginia Department of Health. “It’s just good to see the message being put out in different places where people can come across it.”
Wash everything. That includes prepackaged products—even if the label says “pre-washed” or “ready to eat”—and the outer rinds and skins of all produce (although you may not eat that layer, you can transfer dirt, germs, mold and pesticides inside fruits and vegetables when you cut or peel them).
December 14th, 2010 - By Katherine Marley, Medill News Service
Say you’re out to lunch with girlfriends, and craving a burger but everyone orders a salad—would you order a salad too? A study published last in BioMed Central’s open access International Journal of Behavioral Nutrition and Physical Activity suggests you would.
Kylie Ball, associate professor at Deakin University’s School of Exercise and Nutrition Science, worked with a team of researchers to survey 3,610 Australian women. The women, ages 18-46, were asked to rate how much they agreed with statements like “I often see other people walking in my neighborhood” and “Lots of women I know eat fast food often.”
December 14th, 2010 - By Marge Kullerstrand
1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound boneless pork loin chops thin cut
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
1 to 2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashews, toasted
December 12th, 2010 - By Jim Romanoff for The Associated Press
These classic, crispy Pecan-Cinnamon Wafers are made with 100 percent whole-wheat pastry flour and are laced with healthy, monounsaturated fat-rich pecans. (AP Photo/Larry Crowe)
More so than most holiday desserts, cookies are the perfect portion controlled treat that—when enjoyed in moderation—can be a better option than a big wedge of pie or cake. But in case you plan on eating more than one, there are some strategies for baking a healthier holiday cookie.
For starters, you can add fiber and nutrients by replacing some or all of the white flour with whole wheat. In most cases, up to half of the all-purpose flour can be replaced with whole wheat without significant changes to flavor and texture.
December 6th, 2010 - By John Quinlan, Sioux City Journal
Ashton Verdoorn was born in Green Bay, Wis., home of the Packers. The budding football star’s favorite player? Adrian Peterson of the Minnesota Vikings, the Packers’ arch-rivals. Yet it all makes sense for the 8-year-old who moved to Sergeant Bluff, Iowa, four years ago with his single mom and two sisters.
Packer country is behind him. He only wishes he could have left behind his health woes.
Ashton’s young body, pummeled by a myriad of food allergies, asthma and eczema, makes eating anything new a physical challenge. Nuts and peanuts? Not on the menu. Milk and dairy products? Once verboten but now allowed in modest amounts.
December 4th, 2010 - By Michael Hill, Associated Press
The books in the Eat This, Not That! series by David Zinczenko continue to offer sometimes surprising restaurant and supermarket tips. (AP Photo/Rodale Books)
Looks like Americans really do like being told what to eat.
Three years after first telling readers to pick McNuggets over Filet-O-Fish and the low-carb slice over the deep dish pizza, books in the Eat This, Not That! series continue to offer sometimes surprising restaurant and supermarket tips.
The latest entries: the 2011 edition of Eat This, Not That! and a second Cook This, Not That! cookbook offers lower-calorie versions of restaurant favorites like burgers and calzones. That’s 10 books and more than 6 million copies in a series that still sells like hotcakes (which readers are advised to eat with fruit on top, not sugary supermarket syrup).
The Eat This concept is simple and clever. Compare similar foods—maybe two sandwiches from the same chain, or two canned soups or chocolate bars—and list the calories, fat, and salt in each. The healthier choice is tagged “Eat This” and the one clogged with bad stuff gets a “Not That!”
December 4th, 2010 - By Alexia Elejalde-Ruiz, Chicago Tribune (MCT)
Put down the peppermint-cream-cheese brownie. Step away from the candy-cane-crusted chocolate martini.
Between holiday treats at the office and post-work party dessert bonanzas—not to mention booze, booze, booze—risk is high that you’re beginning to look a lot like Santa.
The good news is that you can indulge in holiday festivities without gaining weight, as long as you mind your metabolism.
Two experts on nutrition and fitness offer advice for navigating caloric minefields and maximizing your metabolism on a typical day of the holiday season, when co-workers go on baking sprees and exercise takes a back seat to cocktail parties.
Ben Greenfield is a Seattle-based nutritionist and physical trainer (bengreenfieldfitness.com). Paula Owens is a holistic nutritionist and fitness expert based in Phoenix (paulaowens.com).
December 2nd, 2010 - By Lauran Neergaard, AP Medical Writer
Got milk? You may need a couple cups more than today’s food labels say to get enough vitamin D for strong bones. But don’t go overboard: Long-awaited new dietary guidelines say there’s no proof that megadoses prevent cancer or other ailments—sure to frustrate backers of the so-called sunshine vitamin.
The decision by the prestigious Institute of Medicine, the health arm of the National Academy of Sciences, could put some brakes on the nation’s vitamin D craze, warning that super-high levels could be risky.
December 1st, 2010 - By Jan Jarvis, McClatchy Newspapers
‘Tis the season for racing through the mall, staying up late decorating the tree and spending all weekend baking cookies. But it does not have to be that way.
A simpler holiday season could be in your future. It is possible to slow things down, focus on what matters and toss aside those so-called traditions that have lost their meaning. Instead of ending up exhausted and depressed, you could wake up feeling refreshed and ready to take in all the meaningful moments that this time of the year offers.
Here’s some ways to get you started.
Think happy thoughts
Join the Happiness Project and in no time you’ll be spreading holiday cheer.
Gretchen Rubin spent a year test-driving theories on how to achieve happiness and turned the results into her best-selling book The Happiness Project. You’ll find plenty of info there, but she also has a website packed with inspirational quotes, articles and advice your mother probably never gave you.
November 30th, 2010 - By Marge Kullerstrand
Rice and broth are added to sauteed chicken, onion, garlic, and mushrooms for a simple entree that requires only one pan.
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley