Sunscreen questions?

Spring seems to be starting slowly this year. We have had some beautiful warm and sunny days and I realized that I need to get back into the habit of applying sunscreen. One of our favorite pastimes, when my grandsons visit, is walking down the hill to the bridge over the creek and tossing stones into the stream. The boys could do this for hours. It is so easy to just head outside without a thought to how long we will be standing in the sun.

Both my husband and I have had MOHS surgery for skin cancer. I would like to avoid that for my grandsons. I do not always understand all the factors important to choosing an effective sunscreen so I thought a little research was in order.

Sunscreens come in two different varieties; they use either an organic filter or an inorganic filter.

Organic filters are chemical compounds designed to absorb UV radiation and convert it into a small amount of heat. These filters include oxybenzone, avobenzone, and octocrylene. Some people incorrectly think that these chemicals can cause skin cancer but research has demonstrated that this is not the case.

Inorganic filters are minerals that physically block the UV light from contact with skin. The minerals may be zinc oxide or titanium dioxide. They actually reflect and scatter the UV rays. Inorganic filters are often in sunscreens designed for children. These products are often thicker and look whiter than sunscreen made with an organic filter. These formulas also tend to be easier on skin so adults with sensitive skin may prefer inorganic filters too.

SPF can also be confusing. The recommendation for most people is an SPF of 30. This will protect against 97% of the UVB rays in sunshine. Sunscreens with SPF of over 50 add only a slight additional protection.

No sunscreen will perform well if not applied correctly. Think about the shot glass and teaspoon rule when applying. Use a teaspoon on your face and a shot glass amount on the rest of your body. Remember to reapply sunscreen containing an organic filter every two hours or after getting wet or sweating.

Stay safe this summer and prevent sunburns.

 

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Weighted Blankets

I have been intrigued with weighted blankets for quite a while. I am certainly  interested in anything that would help me get a better night’s sleep without using medication in any form, over-the-counter or prescription. As I began to research weighted blankets I found scientific research was very limited. I did find one study done in 2015 in the Journal of Sleep Medicine and Disorders that concluded the participants had a calmer night’s sleep with a decrease in movements. The participants also believed the weighted blanket used in the study provided them with a more comfortable, better quality, and more secure sleep. That was enough positive feedback for me to delve into it a little more!

So what are weighted blankets? They are heavy blankets, 15 plus pounds (although some weigh less), filled with poly-pellets that have the texture of plastic pebbles, glass beads that have the texture of sand, or chains. The theory behind them is they provide deep pressure that gives you a feeling of calm or that you are being hugged or swaddled. The weight in the blanket makes it harder for you to move which in turn makes it harder to disturb yourself while sleeping.

Weighted blankets have been popular to treat children with disorders like autism or ADHD and have now become popular to help with sleep issues for many ages. They are not recommended for the very young or the elderly however. They are also not recommended for people who snore or have sleep apnea, fragile skin, circulatory problems, or temperature regulation issues.

If you do decide to invest in a weighted blanket, what weight should you purchase? Most recommendations are to choose one that is 10% of your body weight or 10% of your body weight plus 1 to 3 pounds depending on your age. For young children, 1 pound, for older children and teens, 2 pounds, and for adults up to the 3 pounds above your body weight.

Many weighted blankets come with an outer cover that is machine washable. Those fabrics can range from extra warm to extra soft to cool to the touch. Most weighted blankets themselves are not machine washable so choosing one with a washable cover is an important consideration. Weighted blankets can be pricey so it pays to do your homework and compare those that come with an outer cover included and those that charge an additional fee for the cover.

There are non-profit groups that not only make weighted blankets to give to children with special needs they also include directions to make your own. Two I am familiar with are Sharing the Weight, which one of my co-workers is a part of, and Weighted Comfort for Kids. If you are interested in making a weighted blanket for yourself or a friend, the directions on these sites are easy to follow.

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Olive Oils

A frequent question at AnswerLine is “what kind of olive oil should I use?”  The question is often asked by those who are new to olive oil or those who have been advised to consider a Mediterranean Diet.  As they begin to navigate new territory, they find that there are a variety of olive oil choices. Choosing the olive oil depends on how much flavor is needed, what the cooking usage will be, and the available budget. It also helps to understand the classifications and common marketing terms used on olive oil labels.

Here’s a quick primer on olive oils from Fooducate, a blog sponsored by the North American Olive Oil Association.

Extra Virgin Olive Oil (EVOO) is the most flavorful and the healthiest olive oil, because it is naturally produced without heat or chemicals. It retains healthy antioxidants from the olives. The range of flavors is very broad, similar to wines. The oil may be strong and peppery, mild and buttery, or anywhere in between. The natural variations result in a wide smoke point range, from about 350 degrees Fahrenheit to about 410 degrees Fahrenheit. This range is high enough for most at-home cooking. Extra virgin olive oil can be used for sautéing, grilling, roasting, baking and pan-frying. To highlight the many flavor profiles, extra virgin olive oil does best in cold applications like drizzling, dipping, dressings and marinades.

 First Press, Cold Pressed or Cold Extracted – Extra Virgin Olive Oils may use these marketing terms. Extra virgin olive oil is produced by crushing the olives without adding any heat or using any chemicals and in fact, all extra virgin olive oil is produced this way even if the label doesn’t call it out. Extra virgin olive oils might list the type of olive or olives the oil was made from, as well as the country or region the olives were grown. Like wine, these indicators help suggest the typical flavors consumers might expect from that oil. Some manufacturers blend different extra virgin olive oils together in order to offer a consistent flavor profile all the time. Also like wine, the best way to determine which ones to buy is through trying different oils with different foods.

Refined Olive Oil – During production, oil with high acidity or flavor or aroma defects will be refined to remove the defects, resulting in Refined Olive Oil. Refining removes odors and flavors using heat and physical or chemical processes. Most seed and nut oils are solvent-extracted and then refined; refined olive oil begins with the natural extraction from the olives and the following refining process for olive oil does not involve solvents such as hexane.

Olive Oil is a blend of refined olive oil with some virgin or extra virgin olive oil added back for flavor. Olive oil has a mild olive flavor, making it a great oil to substitute for other common cooking oils like vegetable oil and canola oil without changing the taste of the recipe. Because it is mostly refined, olive oil has a higher and more consistent smoke point range from about 390 degrees to about 470 degrees Fahrenheit. Baked goods made with olive oil have a light texture and stay moist longer than those made with other common cooking oils. Olive oil’s subtle flavor and heat resistance make it well-suited for dressings, marinades, sautéing, grilling, roasting, baking and pan-frying.

Classic or Pure Olive Oil is the same as Olive Oil and always refers to a blend of refined oil with some EVOO or Virgin Olive Oil added for flavor.

Other things to know about olive oil:

  •  The fat and calories are the same in ALL grades of olive oil.
  •  Olive oil does NOT get better with age. Look for the furthest out “best by date” when purchasing.
  • Store olive oil in a cool, dark place and tightly covered; under these conditions, it should remain fresh for about 18 to 24 months.  An open bottle of olive oil can also be refrigerated to extend its shelf life and such is especially recommended in hot, humid environments.  Refrigerating olive oil may cause the oil to become cloudy and even solidify; this will not affect the flavor or quality.  At room temperature, the oil will return to its normal consistency and color.  When stored properly, olive oil will be safe to consume after the “best date”.
  • Oil should be discarded if an off odor, flavor, or appearance is detected.
  • Olive oil is very high in monounsaturated fats and contains a modest amount of vitamins E and K. True extra virgin olive oil is loaded with antioxidants, some of which have powerful health benefits.
Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Baby Carrots – Myth and Facts

“Is it safe to eat baby carrots that have a white film on the outside?” This was a question from an AnswerLine caller who had read on social media that the white film was a chlorine residue from processing that could cause cancer.  This is an internet myth that has been making the rounds for years.

True facts.  The white film on baby carrots is safe.  It is little more than white blush which is a thin layer of dehydrated carrot.  The film develops when the baby carrots are exposed to air and the outside becomes dry.  Baby carrots do not have a protective skin to prevent them from drying.  Most baby carrots are cut and shaped from larger deformed carrots really making them baby ‘cut’ carrots.  According to a researcher at McGill University ”moisture loss from the carrot surface roughens the outer membranes causing light to scatter which in turn results in a whitish appearance.”

While it is true that carrots may be rinsed in a dilute solution of chlorine to rid bacteria, this has nothing to do with white blush.  Instead of representing a cancer health hazard, carrot processing with chlorinated water is a health-protective step recommended by the US Food and Drug Administration to prevent foodborne outbreaks. The amount of chlorine used in processing is many levels below the allowable limit for drinking water.1  Prior to packaging, the little carrots go through a plain tap water rinse.

If white blush is undesirable for fresh carrot eating, they are still great for cooking.  Besides showing white blush, baby carrots may also get rubbery if packages are not sealed. Rubbery carrots are safe to eat and may be used for cooking should they not make great snacks.  Finally, baby carrots that go beyond rubbery to soft and slimy should be tossed.

Here’s some great baby-carrot storage facts from StillTasty.com

  • How long do baby carrots last? The precise answer to that question depends to a large extent on storage conditions – keep baby carrots refrigerated.
  • To maximize the shelf life of baby carrots, refrigerate in covered container or re-sealable plastic bag or wrap tightly in aluminum foil or plastic wrap.
  • How long do baby carrots last in the fridge? Properly stored, baby carrots will last for 2 to 3 weeks in the refrigerator.
  • Can you freeze baby carrots? Yes, to freeze: (1) Blanch (plunge into boiling water) baby carrots for two minutes and chill quickly in ice cold water; (2) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
  • Frozen baby carrots will soften when thawed and are best used in cooked dishes.
  • How long do baby carrots last in the freezer? Properly stored, they will maintain best quality for about 12 to 18 months, but will remain safe beyond that time.
  • The freezer time shown is for best quality only – carrots that have been kept constantly frozen at 0°F will keep safe indefinitely.
  • How to tell if baby carrots are bad or spoiled? The best way is to smell and look at the baby carrots: discard any carrots that have an off smell or appearance; if mold appears, discard the baby carrots.

So put the internet myth to rest and enjoy your baby carrots!

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Cherries, Nature’s Hidden Treasure

February is National Cherry Month.  Cherries are a summer fruit so why are they celebrated in February? Here’s some fun facts about cherries and why we celebrate them in the month of February.

George Washington’s February birthday is an annual reminder of the tale of our first President admitting to his father that he chopped down a cherry tree on the family farm.  The folklore tale has forever linked Washington and cherries to February.

Cherry trees come to life in February in Washington DC signaling the coming of the National Cherry Blossom Festival in late March and early April (March 20-April 14, 2019).  Thousands of trees and millions of cherry blossoms provide a spectacular sight.  The annual celebration started in 1912 when the people of Japan sent 3,000 cherry trees to the people of the United States to celebrate friendship between the two nations.

An additional link to February is National Heart Month and Valentine’s Day.  Because a single cherry looks a bit like a little heart, significant of both, it seems only appropriate that the cherry be celebrated, too.

Cherries bloom for a maximum of two weeks with peak bloom only lasting a couple of day. It takes about 250 cherries to make a cherry pie. The average cherry tree grows about 7000 cherries each year which is enough to make about 28 pies. It takes 30-40 bees to pollinate one tree.  70% of all the tart cherries produced in the US are grown in the northwest region of lower Michigan known as the Cherry Capitol of the World.  Cherries are not a native American fruit; they were brought to this country with the first settlers in the early 17 century.  Cherry pits can be used in pellet stoves to heat homes.

As a hidden treasure of nature, cherries are packed with antioxidants, vitamins, and fibers. Tart or sour cherries and sweet cherries are rich in anthocyanins and quercitin, antioxidants which play a role in reducing total body inflammation, contribute to heart health, and help fight free radicals.  Being a good source of vitamins A and C, they help to strengthen the body’s defenses and improve overall health.  Studies have also shown that tart cherry juice may soothe sore muscles, speed recovery after working out, and help with sleep. A cup of cherries pack three grams of fiber and 87 calories (tart cherries).

Most people think of sweet desserts like cherry pie when they think of using cherries in recipes, but cherries can be used in savory dishes, too.  While fresh cherries are not plentiful in February, cherries are readily available dried, canned, frozen, freeze-dried and as juice; all can be used in a variety of ways.

Here are some ideas, beyond sweets, of ways to include cherries in our diet:
-Add frozen cherries to a smoothie for breakfast
-Add tart cherry juice to a smoothie for a post-workout recovery drink
-Add dried or fresh cherries to oatmeal, yogurt, or salads
-Eat a handful of dried cherries for a snack or add them to a snack mix
-Use fresh or frozen cherries and/or cherry juice in sauces.

One of my favorite recipes for using the frozen tart cherries and juice from our trees is Tart Cherry Pork:

1 pound boneless pork chops
Olive oil
¾ cup cherry juice (may also use pomegranate or cranberry juice)
1/3  cup tart cherries
¼ cup balsamic vinegar
1 tsp corn starch
1 tsp water
Brown the chops in oil in a skillet, 4 minutes on each side.  Remove chops and keep warm.  Add juice, cherries, and balsamic vinegar to skillet.  Bring to a boil; reduce heat and cook for 2 minutes.  Combine corn starch and water and stir into juice.  Bring to a boil and cook for 1 minute.  Add pork back to the skillet and simmer in sauce for 2 minutes.  Serve pork with sauce.

Now by knowing a little trivia about cherries and adding cherries to our life, there’s no reason “life can’t be a bowl full of cherries,” right?

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Hand Dryers vs Paper Towels

We recently had someone reach out to us asking about the sanitation of hand dryers vs paper towels for drying  hands. I noticed as I recently did some traveling that many airports, restaurants and rest areas are going to air hand dryers rather than paper towels. I’m sure it is beneficial to them as a means to keep their restrooms more tidy.  According to the CDC, drying your hands is very beneficial as germs can be transferred more easily to and from wet hands. But is it more beneficial to us to use a hand dryer or paper towels?

According to an article in the Harvard Health blog from Harvard Medical School, bacteria in a bathroom can form a fecal cloud due to lidless toilets being flushed. That fecal cloud contains many microbes. Fortunately the majority of those microbes do not cause disease in healthy people. For those people in a hospital or with a weakened immune system though this could be a big problem.

As I was beginning to look for pictures to go along with this article the first place I decided to check was our local clinic. I found only paper towel dispensers there. As I did more research I found that is because paper towels are already routine in health care settings.

As was stated in the CDC article, the best way to dry hands remains unclear because few studies about hand drying exist and the results are unclear. There are many factors involved and of course it depends on who is paying for the study. Many are sponsored by either the paper towel industry or the air blower industry with results of course favoring their products. Some studies focused on the effectiveness of the hand drying, some on the cost, some on the carbon footprint, and some on the degree of which bacteria and viruses are deposited on the hands during the drying process.

The Harvard Health study recommended using paper towels as they found them to be the most hygienic way to dry your hands. Another study agreed suggesting paper towels can dry hands efficiently, remove bacteria effectively and cause less contamination of the restroom environment. That same study found that with air dryers people were more likely to incompletely dry their hands or not dry them at all.

The bottom line is to wash your hands effectively and dry them completely with whatever method is available. Don’t let your hands drip dry and don’t dry them on your clothes.

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Tips for Treating Dry Skin

Winter always brings out the worst in my skin–dry skin that itches, flakes, cracks, and even bleeds at times.  It’s nothing new as I’ve dealt with it all my life.  As with all things, one learns to live with it and find ways to relieve the problem as best as possible.  To some extent, winter and dry skin go hand in hand for nearly everyone.

Here’s some tips that I’ve learned over the years from dermatologists, friends, and by trial and error:

  1. Minimize moisture loss while showering or bathing.  Limit shower or bath time to 5 to 10 minutes using warm, not hot, water.  Avoid lathering and harsh soaps or cleansers choosing instead a cleanser or soap that is gentle and fragrance-free.  Blot the skin dry with a soft towel and slather on a good moisturizer immediately after drying.  Also, keeping the bathroom or shower door closed until the moisturizer is applied is helpful.
  2. Apply moisturizer immediately after washing. Ointments, creams, and lotions (moisturizers) work by trapping existing moisture in your skin. To trap this much-needed moisture, you need to apply a moisturizer within a few minutes of showering or washing your hands or face.  Applying moisture after every hand washing is tough, but keeping a bottle of moisturizer beside every sink helps make it happen.  Also, it helps to carry a non-greasy hand cream with you; I even keep one in the car.
  3. Use an ointment or cream rather than a lotion. Ointments and creams are more effective and less irritating than lotions. Look for creams or ointments that contain oil such as olive oil or jojoba oil. Shea butter also works well. Other ingredients that help to soothe dry skin include lactic acid, urea, hyaluronic acid, dimethicone, glycerin, lanolin, mineral oil, and petroleum.
  4. Wear lip balm. Choose a lip balm that feels good and does not irritate your lips.  I keep lip balm everywhere–in my nightstand, bathroom, office desk, purse, back pack, and other rooms in my house.  Lip balm is also great on cuticles, scabs, dry skin patches, and around the nose when bothered by a cold. Lip balm made with beeswax provides additional benefits of antiviral, anti-inflammatory, and antibacterial properties that are essential in fighting chapped skin and bacterial infections that tend to affect us most in the dry, winter months. It forms a protective wall by sealing in moisture in our skin without smothering and clogging up the pores.
  5. Carefully select skin care products. Not all skin care products are created equal.  Choose products that are free of alcohol, fragrance, retinoids, or alpha hydroxy acid (AHA); all of these ingredients dry the skin of it’s natural oils.
  6. Wear gloves.  Gloves are a must before performing household tasks, going outside, or exposing hands to chemicals, greases or other drying substances. Hands are often the first to scream “dry skin.”
  7. Use non-irritating laundry detergent.   Use laundry detergents labeled ‘hypoallergenic’ to avoid further irritation to dry or raw skin.  These detergents are also fragrance free.
  8. Wear cotton or silk undergarments.  Avoid wool and other fibers that irritate skin.
  9. Avoid fireplaces or other dry-heat sources. Open flame heat sources tend to dry skin.  If a space heater is needed, use a radiant-type heater rather than a convection heater.
  10. Add moisture to the air. Using a humidifier in the home is a great help;  not only is it good for the skin but also helps with nose bleeds and other issues caused by dry air.

If these tips do not bring relief, seek the help of a dermatologist who can prescribe an ointment or cream that may be more beneficial or check for a skin condition that is beyond simple dry skin.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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First Aid Kits

It is time to put the summer things in storage and one of these things is the first aid kit that I store in our camper. We do not use it often but it is important to have it stocked with useful items. It is easy to find on-line lists of supplies to make up a kit and if you need several kits, it may be less expensive. I just use a plastic storage box for the kits we keep in the camper, concession stand, and out in our farm shop. We do not always consider that we may need to include other items in the kit. Emergency phone numbers like your doctor’s number or the emergency room number at the local hospital are a good idea to include. You may want to add the poison control number if you have small children. A copy of your insurance card or at least the phone number may be useful.

It is important to look through the kit and replace items used over the summer or any medications or creams that have expired. Looking through the kit when I put it away in the fall ensures that our kit is fully stocked when we need it next summer.

 

25 adhesive bandages (assorted sizes)

1 adhesive cloth tape

A small tube of antibiotic ointment

A package of antiseptic wipes

A small bottle of ibuprofen

An instant cold compress

2 pair of non-latex gloves (size: large)

A small tube of hydrocortisone ointment

Sterile gauze

Tweezers

Flashlight

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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September is National Honey Month

‘Tis the month to celebrate all things HONEY!  The National Honey Board declared September as National Honey Month in 1989 to promote the beekeeping industry and honey as a natural and beneficial sweetener.  Honey is a great sweetener for many reasons.  However, it is important to note that honey is more than a sweetener and has a long history so let the celebrations begin!

Honey dates back centuries.  In 2012, archaeologists discovered what is believed to be the world’s oldest honey in a ceramic jar in Georgia (Eastern European country) which is estimated by scientists to be about 5,500 years old.  However, honey was used long before this and may have a life of millions of years.  Beekeeping apiculture dates to at least 700 BC.  Documentation has been found showing that ancient Egyptians sacrificed honey to their river gods, Roman’s slathered honey on wounds, Alexander the Great was embalmed with honey, and honey was used as a form of currency in Europe.  There are also numerous ancient references to mead, or honey wine, which is the world’s oldest known fermented beverage.

Honey when used to sweeten food has many health benefits.  Besides being loaded with minerals, vitamins and important enzymes, honey is a natural, healthy energy booster. It is an immune system builder and has both antioxidant, anti-bacterial and anti-tumor properties. Honey has a healthy glycemic index which means that can be absorbed into the bloodstream gradually resulting in better digestion.  For more detailed information on the nutritional value of honey over table sugar, see Benefits of Honey by Michigan State University.

Bee pollen is another important substance found in honey. Bee pollen may provide some relief for those who suffer with seasonal allergies since it contains trace amounts of pollen. Daily trace amounts of pollen may help reduce the symptoms of pollen-related allergies by inoculating the individual.  When used as an inoculant, it is very important that the honey be purchased locally since that is where the allergens are located.

While some of the health benefits of honey have been discussed, the many uses of honey is extensive.  For more honey uses, take a look at some suggestions for honey outside of the kitchen by Sioux Honey™.

According to National Honey Board trivia, a single worker honeybee produces approximately 1/12 of a teaspoon of honey in her lifetime. That means around 22,700 bees are needed to fill a single jar of honey!   So celebrate the benefits of honey, the bees that make it, and those who work in the honey and bee industry!

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Prebiotics and Probiotics

It seems some topics circulate around periodically. I recently heard a dietician talking about prebiotics and probitoics on TV. They rise to the forefront in nutrition news every few years it seems. I decided to jump on the bandwagon and do a little research into prebiotics and probiotics and their relationship to one another.

They are both considered nutrition boosters and are both found naturally in food. They are both also found in supplement form. Whenever possible I recommend getting your nutrition from food rather than supplements though as they are more readily digested and absorbed that way.

Probiotics are probably most familiar to us. They are active, living cultures considered “friendly bacteria”. They are found naturally in your gut and they help reintroduce or change bacteria in your intestine. They help maintain healthful bacteria in the intestines and improve immune health. The best known source is probably live-cultured yogurt. Other sources include sauerkraut, kimchi, miso, green pickles and tempeh.

Prebiotics are not living bacteria.  They are nondigestible and are usually fibers found in raw food. They promote the growth of friendly bacteria in probiotics and help protect the intestines from unfriendly bacteria. Prebiotics selectively feed good gut bacteria. Sources of prebiotics include asparagus, garlic, onion, wheat bran, artichokes, bananas, aged cheese and soybeans.

Prebiotics and probiotics are generally recognized as safe and few people experience side effects. If you have a compromised immune system however, it is a good idea to check with your doctor before adding them into your diet. Studies suggest adding these into your diet helps support a strong immune system however there is potential danger in promoting overgrowth of good and bad bacteria in patients with weak immune systems.  If you do decide to add them into your diet, try to include a combination of both prebiotics and probiotics in the same meal. They work together to help improve your gut health. A yogurt parfait with a banana in would be an example of combining probiotics and prebiotics.

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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