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Healthy Beverages

KEEP AWAY FROM CHILDREN! New News In Soft Drinks

4 September, 2013 (18:07) | Healthy Beverages, Vegetarian Kids Recipes | No comments


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RECIPES: Honey Lemonade, Berry Breeze,  Tangy Tomato Juice

By Rae Udy

Many scientific studies have established a link between consuming soda drinks and health conditions like weight gain and diabetes. But new research by Shakira Suglia, Sc.D., and colleagues from Columbia University, the Harvard School of Public Health and the University of Vermont concludes these drinks can make children hyper, irritable and unable to focus. Published in Journal of Pediatrics, the researchers have found soda pop and processed juice drinks can also make children aggressive, violent and even suicidal.About 3,000 five-year-old children enrolled in the Fragile Families and Child Wellbeing Study participated. The children came from 20 large U.S. cities, and their mothers reported information on their soft drink drinking patterns and their behavior.
It was found 43 percent of children consumed at least one serving of soda or other soft drink per day, and four percent consumed four or more servings daily. The increase in soda consumption among the children corresponded to aggression issues and attention disorders became more pronounced. “We found that the child’s aggressive behavior score increased with every increase in soft drinks servings per day,” says Dr. Suglia.
“Soft drinks are highly processed products containing carbonated water, high-fructose corn syrup, aspartame, sodium benzoate, phosphoric or citric acid, and often caffeine, any of which might affect behavior,” say the authors of the Journal of Pediatrics study. Although this study cannot identify the exact association between soft drink consumption and problem behaviors, limiting or eliminating a child’s soft drink consumption may reduce behavioral problems.

Fun drinks made with healthy ingredients can replace soft drinks and processed juices. Try these easy-to-make nutritious beverages and dress them up with fresh fruit or veggies. Add a small slice of lemon, lime or orange for color in Honey Lemonade. Fresh blueberries or slices of strawberries are great to top Berry Breeze. Long thin celery or carrot sticks make excellent stir sticks for kids of all ages.

 http://www.sciencedaily.com/releases/2013/08/130816094628.htm

http://www.jpeds.com/content/JPEDSSuglia

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Beware of the Grill for National Barbecue Month – Go Vegetarian

4 May, 2011 (18:52) | Articles, Healthy Beverages, Vegan Barbecue Recipes, Vegan Main Dish, Vegetarian Holiday Menus, Vegetarian Main Dish | No comments


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RECIPES: Barbecue Vegetable Brochettes, Hearty Barbeque Beans, Tropical Freeze

By Rae Udy

May is National Barbecue Month, according to statesybolsusa.org, but many people are unaware that grilling some foods can produce cancer-causing compounds.
( http://statesymbolsusa.org/National_Symbols/American_Hollidays.html )
Heterocyclic amines or HCAs are produced during the cooking of many animal products. In January 2005 the federal government officially added HCAs to its list of carcinogens.
The Cancer Project, Physicians Committee for Responsible Medicine, is a collaborate of physicians, researchers and nutritionists who educate the public about the benefits of a healthy diet for cancer prevention and survival.
( http://cancerproject.org/media/news/fiveworstfoodsreport.php )
They determined that many commonly grilled foods contain alarmingly high levels of HCAs. The five worst foods to grill are chicken breast, well done steak, barbecued pork, salmon and hamburger.
HCAs form when creatine, an amino acid found in muscle, and natural sugars found in meats, are heated during cooking. Grilling at a high heat and for long cooking times increase this risk.
Nearly all meats, including chicken and fish, produce significant amounts of HCAs when grilled. When cooked on the grill, chicken produced more than 10 times the amount of HCAs found in grilled beef.
The Cancer Project doesn’t want you to give up grilling but they want you to try alternatives to safer grilling. Grilled soy-based veggie burgers, veggie brochettes, portabella mushroom ‘steaks’ and other vegetarian foods contain no or negligible levels of HCAs when grilled.
Marinating meats before grilling may reduce cancer-causing substances that occur when meat is charred over high heat. Some marinades contain antioxidants and vitamins that may offer protection against heart disease and cell and tissue damage.
( http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats )
( http://www.ncbi.nlm.nih.gov/pubmed/15072585 )
( http://northridgehospital.org/Who_We_Are/209807 )
( http://ag.ansc.purdue.edu/meat_quality/grilling.html )
The following recipes are found on The Cancer Project website.

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BAM! Help Tweens Eat Healthy!

27 January, 2011 (14:14) | Healthy Beverages, Salad and Salad Dressings, Vegan Breakfasts, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Lunch Recipes | No comments


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RECIPES: Fruit Dipping, Apple-Hazelnut Salad In A Cup, Salsa Fresca, Strawberry Banana Cooler, Fruit Slushy in a Can

By Rae Udy

A healthy body needs nutrients for growth, development and energy but getting tweens to eat the proper foods can be a struggle.
Designed for kids 9-13 years old, the website Bam! Body and Mind, at bam.gov/sub_foodnutrition/index.html , provides information needed for children and their parents to help make healthy lifestyle choices.
( http://www.bam.gov/sub_foodnutrition/index.html )
This Centers for Disease Control and Prevention site, offers games to help tweens choose the right foods in the cafeteria, answers questions about food and nutrition and provides fun and easy-to-make recipes for the whole family.
( www.cdc.gov/nutrition/ )

Have you wondered about how much food a 9-13 year old should eat? This site breaks down how many fruits, vegetables, grains, protein, dairy and fats needed for this group.
A more active child in the target age range, should try to eat 2 cups of fruits, 3 cups of veggies, 7 ounces of whole grains, 6 ounces of protein, 3 cups of low-fat milk and 6 teaspoons of fats or oils each day. A less active 9-13 year old would need slightly less.
( www.bam.gov/sub_foodnutrition/diningdecisions_questions.html )
Confused on how foods measure up in cups, ounces and teaspoons? The site has a fun “count decoder” to help. For example, 1 ounce of grain is counted as a slice of whole grain bread, packet of instant oatmeal or 1 cup cooked rice.
( www.bam.gov/sub_foodnutrition/dining_pop_count.html )

The following is just a sample of the delicious and nutritious recipes located in the Cool Treats section, http://bam.gov/sub_foodnutriton/cool treats_alone.html.
http://www.bam.gov/sub_foodnutrition/cooltreats_alone.html

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Eat Well during October for National Breast Cancer Awareness Month

6 October, 2010 (13:05) | Healthy Beverages, Vegan Breakfasts, Vegan Snacks, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Soups | No comments


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RECIPES: Yam Biscuits and Peach Soup by Holly Clegg from National Breast Cancer Awareness Month Website: http://www.nbcam.org/index.cfm

By Rae Udy

October is National Breast Cancer Awareness Month. This year will mark a quarter-century of helping bring awareness, education and empowerment about this disease.
According to the American Cancer Society, there are now about 2.5 million breast cancer survivors living in America.
What can you do to decrease your risk of breast cancer?
Some common risk factors you really can’t control. The highest risk factor for breast cancer is being female. The disease is about 100 times more common in women than men.
The risk of breast cancer also increases with age and is especially high for women 60 and older. It is uncommon for women younger than 35 to develop breast cancer, but it does occur.
If you have had breast cancer or another breast disease there is an added risk for breast cancer. If a family member or close relatives have had breast cancer it is important to know how old they were when diagnosed.
There are other risk factors that are estrogen related. Women who begin menstruating before age 12 are at increased risk of developing breast cancer, as well as women who have a first pregnancy after age 25-35 or those who have had no children are at a higher than average risk.
Some risks you can control in your daily life by eating well. According to the NBCAM website, nbcam.org, decreasing your daily fat intake of especially saturated and hydrogenated fats will help prevent breast cancer and other health problems such as heart disease and stroke.
Increase fiber in your diet by including whole grains, vegetables and fruits. Eat plenty of fresh fruit and vegetables not only for fiber content but for antioxidant properties.
Evidence also suggests that a small increase in risk for breast cancer in women who average 2 or more drinks per day of beer, wine or distilled liquor. Although smoking is not linked to causing breast cancer, it can increase the chance of blood clots, heart disease and other cancers that may spread to the breast.
Staying active may be the best way to avoid risk of breast cancer and more health problems. The US Surgeon General recently reported many health problems can be avoided by engaging in a moderate amount of physical activity on most days of the week.
These recipes are on the NBCAM website from author Holly Clegg. This informative site also offers links to breast cancer hospitals, mammography centers and low cost screening locations near you.
Sources:
http://www.nbcam.org/index.cfm
http://www.nbcam.org/patient_questions_answers.cfm

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Can Your Diet Help Fight Breast Cancer? Soy Foods May Help!

15 November, 2009 (08:39) | Healthy Beverages, Soy Substitutes, Vegan and Vegetarian Side Dishes, Vegan Breakfasts, Vegan Main Dish, Vegan Snacks, Vegetarian Appetizers, Vegetarian Kids Recipes, Vegetarian Main Dish | No comments


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RECIPES: Soy Nuts, Sweet and Sour Soy Stir Fry, Super Soy Shake,

By Rae Udy

The National Breast Cancer Awareness Month celebrates its 25th anniversary this year. The NBCAM organization is a partnership of national public service organizations, professional medical associations and government agencies working together to promote awareness, share information and provide access to more screening of breast cancer.
http://www.nbcam.org/about_nbcam.cfm
Is there a link between what we eat and breast cancer? Women who eat a diet of high fat foods could be doubling their risk according to scientists funded by the Medical Research Council and Cancer Research UK.
The research show women who eat more than 90 grams of fat per day had twice the risk of breast cancer than those who eat less than 40 grams a day. More than 13,000 women ages 45 to 77 took part in the European Prospective Investigation of Cancer and Nutrition study.
The lead researcher, Dr. Sheila Bingham said, “Our study shows there is an emerging link between eating too much fatty food and increasing the risk of breast cancer. The effect seems to be related particularly to saturated fat found mostly in high fat milk, butter, meat and some cereals such as biscuits and cakes.”
The US Nurses’ Health study involving more than 90,000 women also found women who eat lots of red meat and full-fat dairy products such as cheese are raising their breast cancer risk.
http://www.dailymail.co.uk/health/article-189048/Fatty-diet-link-breast-cancer.html

Italian researchers reported a macrobiotic diet could substantially reduce hormonal levels associated with higher risk of breast cancer. Known as the DIANA (Diet and Androgens) Trial, the study was conducted by the National Tumor Institute in Milan and divided women into two groups. The control group continue eating as they usually did and the intervention group of women shifted from animal to vegetable sources. They also reduced their meat consumption from daily to one or two times a week, dairy was halved, and butter virtually eliminated. Soy products were consumed on average 1.7 times daily and sea vegetables used every other day. Brown rice and other whole grains were consumed 2.5 times per day compared to 0.5 times by controls, and intake of legumes, cruciferous vegetables, and berries were 4-8 times higher.
Total cholesterol decreased from 240 to 206 mg compared to 230 in the control group. The intervention group lost more weight and underwent significant improvements in the five major hormonal and metabolic values associated with breast cancer risk.
The researchers concluded that a dietary strategy that combines lowered total fat intake with increased intake of dietary fibers from cereals, legumes, and vegetables could reduce risk of breast cancer. http://www.macrobiotics.nl/library/breast_cancer.html

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June is National Iced Tea Month

9 June, 2009 (09:51) | Healthy Beverages | 1 comment


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RECIPES: Microwave Iced Tea, Hawaiian Iced Tea, Cherry Iced Tea, Iced Tea For Fifty

By Rae Udy

In Texas we celebrate iced tea all year round, but officially, June is National Iced Tea Month according to the Tea Council of America.
http://www.geocities.com/Athens/Forum/1327/june_is.html
http://www.newsrx.com/newsletters/Fitness-and-Wellness-Business-Week/2008-06-18/206182008231FW.html
Research reveals the antioxidants in tea may inhibit cancer cell growth and support heart health and in a new UCLA study researchers reported drinking tea each day reduced the risk of stroke.
http://www.arborteas.com/teablog/tea-and-health/ucla-study-tea-consumption-slashes-stroke-risk/#more-100
So its time to stretch out under the shade tree with a tall glass of something cold and refreshing to quench your thirst. These quick-to-make iced tea recipes are packed with nutrition and great taste.
Microwave Iced Tea is refreshing any day of the year but in summer really hits the spot. This iced tea is very low in calories with less than twenty per large glass and also provides a trace of protein, calcium, niacin, zinc and a fair amount of potassium with 85 mg. Easy to make and costing just pennies, use this ice tea as a beginning for the following iced teas.
Hawaiian Iced Tea will add some tropical flavor to your tea this summer and will cost you just 60 calories per large glass. Orange and lemon juice add zing and great taste and provide 115 percent of daily value needed for vitamin C per serving.
Cherry Iced Tea combines tea with cherry juice and low-fat milk to create a colorful and thirst-quenching shake-textured drink. This sweet treat is good enough for dessert but is a great source of calcium, vitamin A, B12, Riboflavin, and protein. This tasty tea contains only nine calories a serving and is fat-free while providing a trace of zinc and iron.
Having a party? Serve Iced Tea For Fifty at your next get together for refreshing good taste at low cost. Decaf teas are also available if you are avoiding caffeine.

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Strawberries are a Vegetarian Favorite Around the World

18 May, 2009 (13:22) | Healthy Beverages, Vegan Snacks, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Lunch Recipes | No comments


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RECIPES: Strawberry Lemonade for One, Chocolate Dipped Strawberries, Strawberry Pie

By Rae Udy

There is a war going on in my strawberry patch, and I am losing every battle. The enemy is not the typical garden pest but a squirrel who loves strawberries, and he isn’t alone.
Strawberries are the most popular type of berry in the world, according to the World’s Healthiest Foods website. There are more than 600 varieties of strawberry and they all differ in flavor, size and texture but they are all nutritious and delicious.
Strawberries are an excellent source of vitamin C and provide 140 percent of your daily requirement in one 50 calorie cup. They are a very good source of dietary fiber with almost four grams per serving and are also a good source of manganese, potassium and B vitamins.
Strawberries are potent antioxidants and help protect cell structure damage and prevent oxygen damage in the organs. The unique phenol content in strawberries can lessen inflammation associated with arthritis, asthma, heart problems and cancer.
These berries are very perishable, and should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries in cold water and patted them dry. This will prevent them from absorbing excess water and making them soggy. Remove the stems, caps and white hull with a paring knife.
What is more refreshing than lemonade on a hot day? Strawberry Lemonade For One blends up a tasty beverage for summer that sweetly quenches the thirst.
Chocolate Dipped Strawberries are fun to make and more fun to eat. Remember strawberries are low in calories and fat so you can indulge.
Strawberry Pie is my version of JB’S Big Boys Restaurant great dessert. One giant slice contains 233 calories and five grams of fat and 88 percent of your daily value of vitamin C.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32
http://urbanext.illinois.edu/strawberries/nutrition.html

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Stevia, The Sweetener of the Future

20 March, 2009 (10:01) | Healthy Beverages, Vegan Breakfasts, Vegan Snacks, Vegetarian Desserts, Vegetarian Kids Recipes | 2 comments


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RECIPES: Oatmeal Apple Muffins, Carrot Cake with Low-fat Cream Cheese Frosting

By Rae Udy

Stevia may be the sweetener of the future. Available for years in the USA as a dietary supplement, stevia has been given the green light to be used in food and drinks by the US Food and Drug Administration.
http://www.steviva.com/index.php?option=com_content&task=view&id=94&Itemid=83
Stevia is calorie-free and as much as 300 times sweeter than sugar. Stevia is an herb used as a sweetener in Paraguay for hundreds of years and is widely used all over the world today.
Stevia is found in many forms. Powdered or ground stevia is excellent sprinkled over steamed vegetables, cereals or salads and is great in baking.
Liquid stevia is available in original, vanilla, lemon, cinnamon and a number of other flavors. Add a drop to your morning coffee or tea to add sweetness but no fat or calories.
Stevia is also sold in tea bags. Place bags in hot water or juice to release more stevia sweetness than in cold water. Use the stevia sweetened water to make lemonade, ice tea or in cooking.
Scientific research has indicated that stevia effectively regulates blood sugar and brings it toward a normal balance. Studies have also indicated that stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure.
All natural stevia is also a good source of protein, fiber, iron, calcium,
potassium, magnesium and vitamins A and C. The following healthful recipes are just a sample from the www.stevia.com website.

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Celebrate St. Patrick’s Day with Vegetarian Irish Menu

10 March, 2009 (11:54) | Healthy Beverages, Vegetarian Holiday Menus, Vegetarian Main Dish, Whole Grain Breads | No comments


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RECIPES: County Cork Irish Coffee, Quick Irish Soda Bread, Irish Potato Cakes with Low-Fat Sour Cream Sauce

By Rae Udy

March 17 is celebrated all around the world with dancing, drinking
and especially eating in celebration of St. Patrick’s Day.

Begin the Irish menu with County Cork Irish Coffee for the
stout-hearted and brave Irish in all of us. Irish whiskey as opposed
to Scotch, is sweeter, smoother, and almost never smoky tasting. It’s
also spelled with an “e,” while Scotch is spelled “whisky.” Each cup
contains a little over 100 calories and provides potassium and niacin.
Serve a traditional Irish meal on St. Paddy’s Day with Quick Irish
Soda Bread and Irish Potato Cakes topped with sour cream sauce. Soda
bread is a great source of dietary fiber, calcium and iron. Irish
Potato Cakes contain 275 calories per serving and provide vitamin C,
B2 and six grams of protein.

Wish all your family, friends and neighbors a “Top o’ the morning to
ye” and give a shout of “Erin go bragh” or Ireland forever on St.
Patrick’s Day.

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Send Healthful Homemade Holiday Gifts to Your Soldier

10 November, 2008 (12:11) | Healthy Beverages, Vegan Snacks, Vegetarian Desserts | No comments


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RECIPES: Instant Mocha Coffee Mix, Cinnamon Popcorn Munch, Coconut Balls

By Rae Udy

Do you have family or friends in the military and wonder what to send them for Christmas? Gifts from the home kitchen are always welcome at holiday time but don’t wait too long to send it or your package may arrive at the base late.
The Military Postal Service Agency publish holiday deadlines to get your packages, cards and letters delivered on time. This week is best if your package will have a military APO or FPO address and you will be sending by standard mail. http://usmilitary.about.com/library/weekly/aa112900a.htm
Space-available mail or SAM must be sent by November 27 and Parcel airlift mail or PAL should be shipped by December 4. First class packages, cards and letters should reach your soldier if mailed by December 11.
The US postal service is also offering help for friends and family of our military in the form of free supplies when sending packages by Priority Mail. Each kit contains boxes, address labels and custom forms you may need. Order your kit by calling 800.610.8734 and allow up to 10 days for delivery. The kit is free but postage must be applied before sending. http://www.usps.com/cpim/ftp/bulletin/2008/html/pb22242/po_002.html
Military Care Package Kit contains:
Three (3) each of flat rate boxes O-FRB1 and O-FRB2
Two (2) each of Cube boxes OBOX7
Address labels – Label # 228 8 each
Address labels – Label # 106-A 1 each
Customs FORM 2976-A 8 EA.
Customs FORM 2976-E 8 EA.
The kit may be requested by calling 1-800-610-8734 (Packing Supply) and:
Choose your language (1 is English, 2 is Spanish).
Choose option 1 (it states it is for Express Mail service, Priority Mail or Global Express Guaranteed).
When you reach a live agent, request CAREKIT04.
Please allow 7-10 days for delivery.
Note: These are free supplies, postage must be affixed.

If your soldier is stationed where it is cold this time of year Instant Mocha Coffee Mix will hit the spot. Just add hot water to a small amount of mix for a hot drink to remind them of home.
Cinnamon Popcorn Munch is a great snack to send in packages because it stays fresh for a long time and adds a sweet and salty treat healthful treat from home.
The best cookies for mailing are ones that don’t break easily, like drop cookies, refrigerator or icebox cookies. Coconut Balls are a snap to make with only four ingredients and also will store well in packages.

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