Whenever possible, it’s best to wash your hands with warm soapy water for 20 seconds (sing “Happy Birthday” twice) and rinse thoroughly. Hand sanitizing gel (at least 60% alcohol), foam, or wipes can be used for quick sanitation, but these products are not designed to replace hand washing because sanitizers do not adequately remove all bacteria, dirt, and debris. When hands are dirty, hand sanitizers are not effective.
A popular trend making headlines is the Paleolithic (Paleo) diet, also called the “Caveman” or “Stone Age” diet. This diet is based on the belief that if we eat like our ancestors did 10,000 years ago, we’ll be healthier, lose weight, and have less disease. The table below compares the Paleo diet recommended intakes to the 2010 Dietary Guidelines and the typical Western diet.
The Paleo diet promotes a higher intake of protein and fat. The carbohydrates included with the Paleo diet are not from grains, but rather from fruits and vegetables (not including white potatoes or dry beans). The 2010 Dietary Guidelines recommends eating carbohydrates from grains, fruits, dairy, and starchy vegetables. Excluding key food groups like dairy and grains makes it likely that key vitamins and minerals such as calcium and vitamin D, will be missing. Decreasing the intakes of added sugar and process foods have health benefits; however, there is no scientific evidences showing the Paleo diet prevents disease.
Since the Paleo diet omits foods from different food groups (e.g., dairy, peanuts, legumes, cereal grains), its long-term sustainability is questionable. We live in a society where it is not possible to eat exactly as our ancestors ate. You might consider a modified Paleo eating plan like lowering your intake of added sugars and processed foods while eating more fruits and vegetables. Balance is best whether you’re trying to lose weight, gain weight, or stay just as you are. For more information, visit Academy of Nutrition and Dietetics, Jan 2015, and http://www.webmd.com/diet/paleo-diet?page=2.
The American College of Sports Medicine has named bodyweight training as the top fitness trend for 2015. Dr. Walter Thompson states, “These kinds of exercises provide the benefit of requiring little to no equipment and are incorporated into many fitness programs that are currently popular.”
Bodyweight training involves exercises where the body is used as resistance. This type of training uses little equipment, making it a very affordable option! Below are some bodyweight training exercises you can try at home. Click on the highlighted ones for instructional videos or visit http://www.acefitness.org/acefit/fitness_programs_exercise_library_list.aspx?equipment=10.
Take a look around your local health market shelves or smoothie bar menu and you may notice products containing activated charcoal (also called activated carbon). Before you jump to try this latest fad, take a moment to understand what this product is, its intended uses, and health implications.
Activated charcoal is not found naturally in foods. It is made when coal, wood, or other substances are placed under high heat with a gas or an activating agent to expand the surface area. Activated charcoal has been used by medical professionals to manage poisonings and overdoses.
There are several other activated charcoal health claims that are far less studied include the following:
- treating cholestasis (a condition of pregnancy affecting normal bile flow)
- reducing high cholesterol
- preventing a hangover
- preventing gas (flatulence)
There is limited scientific evidence to support the use of activated charcoal as treatment for these conditions.
Activated charcoal is often marketed as a way to detox and eliminate harmful toxins from our bodies. Although the use of activated charcoal may be warranted in the case of poisonings or overdoses, general detoxification is done by our bodies naturally with the help of our kidneys and liver. Additionally, activated charcoal can absorb food nutrients, vitamins, and minerals that our bodies need. It is also important to remember that the Federal Drug Administration does not regulate the sale of dietary supplements, including activated charcoal.
Side effects are more likely when activated charcoal is used on a long-term basis; these include black stools, black tongue, vomiting or diarrhea, and constipation. Activated charcoal can also react with certain medications you may be taking. Always talk with your doctor before you begin taking any supplement, including activated charcoal.
The bottom line is that further research needs to be done to determine how effective activated charcoal is for the treatment of various conditions and what doses should be used.
Sources/more information: http://www.webmd.com/vitamins-and-supplements/activated-charcoal-uses-risks
Tai chi requires very little in terms of equipment or props. This slow and gentle movement of body weight and deep breathing requires nothing more than comfortable clothes and flat, flexible shoes. It is suitable for all ages and can be done indoors or outdoors, alone or with a group. The whole family can learn and practice tai chi together.
People who practice tai chi several times weekly may experience several health benefits such as improved balance (which helps to reduce risk of falling), flexibility, strengthened muscles, stress relief, lower blood pressure, better sleep quality, and improved sense of well-being, to name a few.
Before beginning tai chi, as with any exercise program, consult your physician if you have a chronic health condition.
The day has somehow gotten away from you—it’s later than you think; the family is hungry and you haven’t begun to fix dinner, let alone think about what to fix. One look in the freezer and you spot a frozen brick of ground beef. What’s the quickest way to turn the brick into a quick and delicious beef meal? Here is what you need: microwave-safe storage bag (gallon size), microwave, four minutes, and these simple steps.
- Transfer your frozen ground beef from its packaging to the gallon-size storage bag.
- Seal the storage bag, leaving a small opening for steam to escape (about 1/2 inch or size of a pencil).
- Heat the bag in the microwave on a microwave-safe plate for one minute on HIGH.
- Flip the bag over.
- Heat on HIGH for one more minute; wait for one minute.
- Remove the beef from the microwave and massage the bag
- for 10 seconds.
- If needed, heat on HIGH for 30 seconds longer, followed by 30 seconds of rest. The leaner the ground beef, the less time in the microwave. TIP: the beef should not be HOT to the touch; just thaw it enough to form it into a shape.
- Immediately cook your beef to 160°F.
The U.S. Food and Drug Administration (FDA) finalized two rules that will require chain restaurants, vending machines, and similar retail food establishments to inform consumers of calorie information on menus and menu boards.
Rule 1: Menu Labeling
This rule requires:
- The calories of the menu items be placed on the menu or menu board, and it applies to larger restaurants and similar retail food establishments (e.g., part of a chain of 20 or more locations, doing business under the same name, and offering the same menu items).
- Calorie labeling for certain alcoholic beverages and certain foods sold at entertainment venues such as movie theaters and amusement parks.
- Menus and menu boards include the following statement: “2,000 calories a day is used for general nutrition advice, but calorie needs vary.”
- Covered establishments provide, upon customer request, written nutrition information about total calories, total fat, calories from fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars, and protein.
Restaurants and similar retail establishments that are covered will have one year from the date of publication of the menu labeling final rule to comply with the requirements. Foods purchased in grocery stores or other retail stores intended for more than one person and requiring additional preparation before consuming are not covered by this rule.
Rule 2: Vending Machines
This rule requires that vending machine operators who own or operate 20 or more vending machines disclose calorie information for food sold from vending machines, subject to certain exceptions. Vending machine operators that are covered will have two years from the date of publication of the vending machine labeling final rule to comply with the requirements.
For more information about these new rules please visit www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm423987.htm.
Exercising can be hard, but tracking your progress doesn’t have to be. A fitness tracker counts your steps and provides motivation to exercise more throughout your day without drastic lifestyle changes or fad diets. By simplifying the process of monitoring with a fitness device, you will increase the likelihood of reaching a healthier weight and improving your overall health.
Fitness trackers are lightweight and wearable, and they can track steps, distance, heart rate, and calories used. Some even monitor sleep. The best activity trackers monitor your activity and display information about your daily routine on your smartphone or on the screen of the device itself.
Look for ones that will calculate your total minutes of activity, steps taken, heart rate, and goals for you. Some may even remind you to get up and move when you have been sitting for too long. Choose one that works with your lifestyle and habits. PC magazine has a good review of features and costs for some of the more popular wearable activity trackers.
Are you confused by the dates that appear on food labels? If so you are not alone! Product dating is not required by federal regulations with the exception of infant formula. Most companies do put a date or a code on the package, but unfortunately there is no universally accepted method used so it can get confusing.
Here are some terms that will help you determine if the food item is still safe.
- “Sell by” means the store should sell the product by the date printed, but it can still safely be eaten after that date. Egg cartons have a “sell by” date.
- “Best if used by” means the consumer should use the product by the date listed for best quality and flavor (not for safety reasons). Most canned goods have a “best if used by” date.
- “Use by” or “Expires” means the product should be used by or frozen by the date listed. There will likely be a marked deterioration in product quality and safety after this date. Meats are an example of a food with a “use by” date.
- “Packing code” is required on all cans. This enables the company to track when and where the food was manufactured. This code is not a “use by” date. Canned foods are safe indefinitely as long as they are not exposed to extreme temperatures (freezing or temperatures above 90°F). Any cans that are dented, rusted, or swollen should be discarded. You will find that high-acid foods (tomatoes, fruits) will keep their best quality for 12 to 18 months and low-acid canned foods (meats, vegetables) for 2 to 5 years.
Prebiotics and probiotics are considered “nutrition boosters”that are naturally present in everyday foods. Although there are prebiotic and probiotic supplements available, those found naturally in food are more readily digested and absorbed.
Prebiotics are natural, nondigestible food components linked to promoting the growth of “good” bacteria in your gut. Prebiotics help good bacteria grow in your gut and might also help your body better absorb calcium.
Probiotics are actual live cultures of “good” bacteria that are naturally found in your gut. These help balance or grow the bacteria you need in your gut. Probiotics may help enhance immunity and overall health, especially intestinal health. Probiotics have been used to treat irritable bowel syndrome, to lower lactose intolerance symptoms, and to prevent some allergy symptoms; however, the benefits vary person-to-person.
Try to include both prebiotics and probiotics in meals and snacks since they work together to restore and improve gut health. For example, enjoy a cup of yogurt with a banana at breakfast or top sautéed asparagus with melted aged cheese for dinner.
For a more extensive review of prebiotics and probiotics, register to view the 2010 Current Issues in Nutrition webinar, “The Good Gut Bugs: Prebiotics and Probiotics.”