Category: HEALTH

Hydrogen Peroxide to the rescue! Always keep this in the house… helps to induce vomiting in dogs.

On By Barbara StroudIn HEALTHLeave a comment
Image: Amazon.com

Eyeeeew. I know. Let me start by saying the beast got ahold of an OTC cold medication while we weren’t looking. He didn’t have it long, just long enough. Eek, two pills gone and one out of the foil wrapper but intact. Couldn’t remember if a human popped it out of it’s airtight little seal or if the beast did it. We called the vet (very important step), he acted fine, BUT because of what this cold medication was we were told that unless we were 100% certain that he did NOT ingest any of it we needed to induce vomiting. Great. We were 99% sure he didn’t get to anything. We are oh so careful, but darn it… despite your best intentions he gets ahold of something anyway. We were told to induce vomiting with Hydrogen Peroxide (the regular 3% kind you get at the drug store), the vet told us the amount to give and to wait ten minutes, if no vomiting, repeat. Of course we had to repeat, then give a little water, then run around the yard to get it moving into his stomach and then whew… “it” happened. NO PILLS. Thank goodness, but better to be safe rather than sorry. He probably won’t trust us for a while, we’re both getting what we call “stink eye”. This dog has the uncanny ability to give a dirty look. Great! None of that “I love you no matter what” with Charlie!

Bottom line (if you’re a dog owner) I think it’s really important to have HYDROGEN PEROXIDE, and it’s extra nice to have an oral syringe, we used a ceramic chinese soup spoon. Best thing we had in a pinch. It wasn’t pretty. But it worked.

So be prepared… you don’t want to have to run to the store when you really can’t leave the beast alone!

Here’s a blip from dogs.about.com (click HERE for full article)

If you believe that your dog has ingested a dangerous substance, it is essential to act right away. However, you should never induce vomiting without first speaking with a veterinary professional. Begin by calling a veterinarian’s office or an animal poison control hotline. You should have the package and a sample of the toxin with you during the phone call, if available. The quicker you can explain what your pet ate, the faster therapy can begin.

After reaching a veterinary professional, he or she will advise you of the next steps. If the recommendation is to induce vomiting, you will most likely to be instructed to orally administer a small amount of hydrogen peroxide. It is a good idea to keep a supply of hydrogen peroxide in your home at all times. Syringes may also be very useful for administering the solution by mouth. The recommended dosage may vary depending on the type of dog you have and the present situation. Be sure to follow the instructions for the amount and frequency of hydrogen peroxide doses. In some cases, you will be advised to follow up with your primary veterinarian, but many times you will be told to rush to your veterinarian or an emergency veterinarian right away.

ALERT NOTE: Inducing vomiting is not always the correct method after ingestion of a dangerous substance. In some cases, vomiting can cause very severe consequences. DO NOT attempt to induce vomiting before calling for assistance. Always follow the instructions given to you by a veterinary professional.

Important Contact Information to Keep Handy

In case of toxin exposure, keep a list of important phone numbers in a visible, easily accessible location. Be sure pet sitters and other people who might be in your home are aware of the location of the list. The following phone numbers should be included:

  1. Your primary veterinarian
  2. One or more nearby 24-hour veterinary emergency clinics
  3. ASPCA Poison Control: (888) 426-4435 ($50 fee)
  4. Animal Poison Hotline: 888-232-8870 ($35 fee)
  5. Pet Poison Hotline: 800-213-6680 ($35 fee)
  6. An emergency contact number for you and your dog’s co-owner (if applicable).
So go add Hydrogen Peroxide to your grocery list now… and I’ll catch you back here tomorrow!

Foods that should never cross your lips… #3

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: Prevention.com
Image: Prevention.com

Here is this Thursday’s food that should never cross your lips. Thank you to Prevention magazine for another excellent article!

Microwave Popcorn 

Olga Naidenko, PhD, a senior scientist for the Environmental Working Group, gives us the scoop:

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

Budget tip: Popping your own popcorn is dirt cheap.

Ahhh, something else that’s good on popcorn? PARMESAN… woohoo!

ARTICLE RECAP: Canned tomatoes, corn fed beef and microwave popcorn!

Catch you back here tomorrow!

Plantar fasciitis?? Any foot pain? THE FOOT STORE!

On By Barbara StroudIn HEALTH1 Comment
Image: FootStore.com

If you need a new pair of shoes. STOP HERE. LOOK NO FURTHER. I have the BEST place for you to go, ESPECIALLY if you have any kind of foot pain (or other pain caused from your feet, such as back pain)… I have had plantar fasciitis for months now. It’s debilitating. Extremely painful. Yet I kept on moving because if I stopped walking A) I wouldn’t sleep at night and B) I would basically have to stop eating (omg)… so gotta keep moving! After going to a podiatrist, getting orthotics for my shoes that cost about as much as a Vera Wang wedding gown (ok, I exaggerate a wee bit) I struck gold. Black gold. Texas Tea. (ohmygosh, how did the Beverly Hillbillies just pop in my head?)… THE FOOT STORE, conveniently located in Mount Pleasant, SC has knowledgable people working. Carolyn, the lady that helped me was unreal, she watched me walk, looked at my shoes to see how they were worn, tried shoes with my inserts and without… MEASURED MY FOOT! Well, if you haven’t had that done in a while you might want to… seems like your foot doesn’t stay the same size since you were 18. Go figure.  This company has HIGH QUALITY footwear with EXPERT PROFESSIONAL people to help you. I was shown a few exercises and I can tell you within 2 days my feet felt 60% better… and each day will improve. I can tell! They have a fantastic WEBSITE as well as a rewards program. It’s well worth it! If you refer your friends there you get a credit after their first purchase. It’s all on the website, check it out! Tell them blogger Barbara sent you ;)

Truly, this is one business I will support with all my might, because after four months of pain I FEEL RELIEF! Woohoo… and hey, let me tell ya, she has the most happenin’ shoes you’ll ever see!! I don’t normally go to this extent on my blog, but I really want those of you who need to know about a place like this to have this information… so here it tis:

  • THE FOOT STORE
  • 1909 N Highway 17
  • Mount Pleasant, SC 29464
  • Phone:843-849-1108
  • Phone:800-775-FOOT (Outside of SC)
  • Fax: 843-849-1170
  • Hours:Tuesday – Saturday; 10am – 6pm

Catch you back here tomorrow!

Foods that should never cross your lips… #2

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: Prevention.com
Image: Prevention.com

I happened upon a fantastic article in PREVENTION MAGAZINE, and I thought it was worth sharing… Each Thursday I’ll post another food that should never cross your lips. It’s a great article because it tells you WHY! I am doing it to the best of my ability!

Ok, here it is, from PREVENTION MAGAZINE:

Corn-Fed Beef

Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming, gives us the scoop:

The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E,omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

Budget tip: Cuts on the bone are cheaper because processors charge extra for deboning. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

Excellent information from a reliable source. That’s why I read Prevention. If you haven’t subscribed, trust me it’s worth it… and it’s nifty size is so perfect to toss in your purse to take with you! Check it out! If you’re in the Charleston area I know EarthFare and Whole Foods carries it. The taste simply cannot compare to corn-fed. It costs more, yes. But we don’t need to eat such large portions, cut your portion and spend the same amount for something that’s better for your body and fill up on those veggies!

So to backtrack… last week it was CANNED TOMATOES… this week, CORN FED BEEF… What do you think it’ll be next time?

Catch you back here tomorrow!

Foods that should never cross your lips… #1

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: Prevention.com
Image: Prevention.com
Once again, a wonderful article from Prevention magazine! The article is entitled “7 Foods That Should Never Cross Your Lips”. It provides wonderful insight as to WHY you shouldn’t eat these foods… and they’re COMMON foods. Ugh. Here we go for this weeks food to avoid:

Canned Tomatoes 

Fredrick Vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A, gives us the scoop:

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.

Budget tip: If your recipe allows, substitute bottled pasta sauce for canned tomatoes. Look for pasta sauces with low sodium and few added ingredients, or you may have to adjust the recipe.

IMAGE: Prevention.com

This is excellent information. I have already found the Pomi tomatoes (wonderful) at a local grocery store in town, so I’ve made the  switch to those… also Trader Joe’s just recently opened, so I will check out their tomatoes as well! See if you can find these tomatoes where you live, if not maybe ask the grocery store if they can order?? Hey, if I got more than one stinking tomato off my tomato plant (the size of a plum yet!) I would love to can them, what could be better than that??!
WOOHOO mom!! This is your LAST chemo treatment (woohoo, can you believe it??)!! Oooowieeee am i ever thankful for that! I love you! me
Catch you back here tomorrow… check out my PHOTO BLOG if you get a minute!

Cancer Prevention Tip #12 – soy, tofu, miso and tempeh

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: FoodServiceDirect.com

 Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! Now I realize these tips aren’t for everyone, you have to do what’s right for you. For instance I am sensitive to soy. I went through months of hives and severe allergic reactions yet test negative in every way. It’s a frustrating thing to be allergic to since it’s added to almost everything from BBQ sauce to tuna. The choice is yours, I wish I could go back to it, I loved my decaf soy latte on occasion… and my smoothie’s made with vanilla soy milk… ahhhh (frozen fruit in a blender with soy milk and some plain or vanilla yogurt. Heavens… tasty and refreshing! But now a no-no for me…

Well today was supposed to be the last chemo treatment… but there was a week (and thank God there was only one!) where my moms white blood count was too low… so she couldn’t get chemo that week… so it tacked on a week. That’s OK… it’s over NEXT WEEK! WOOHOO! On to the cancer prevention tip…

Compounds called isoflavones (including genistein, daidzein, and glycitein) prevent tumor growth and block the stimulation of cancer cells by sex hormones (such as estrogens and testosterone). There are significantly fewer breast cancer cases among Asian women who have eaten soy since adolescence, and when they do have breast cancer, their tumors are usually less aggressive with higher survival rates. Isoflavone supplements (in pill form) have been associated with an  of certain breast cancers, but whole soy, eaten as food, has not.

How to Eat It: Replace conventional milk products with soy milk or soy yogurts for breakfast. Also, use tofu, tempeh, and miso in soups and stir-fries.

Ok mom, I’m going to keep up with the health tips, cancer prevention and whatever else I read about… Keep up the good work, the end of chemo is near J – love you! me

Catch you back here tomorrow! If you get a chance, check out my photo blog at http://almostdailypic.wordpress.com !

How to roast Cauliflower!

On By Barbara StroudIn FOOD, HEALTH, RecipeLeave a comment
Image: Food Network

I like cauliflower, always have. My husband on the other hand despises cauliflower, or rather, despised it… until he had it roasted (thank you Alison & Michael!) at a friends house one night… on our way home we were talking about the CAULIFLOWER, and there were many wonderful foods eaten that night but the darn cauliflower was a real surprise. It was sweet. Seriously sweet. We made it the next night and WOOHOO it was AWESOME, my husbands words at dinner: “I like this so much I could eat it every day” – well it’s on the menu at least once or twice a week, and given the 100+ degree temps that’s saying alot! Right now Fred is grilling some chicken, I’m roasting the cauliflower, I have cucumbers in Greek yogurt with apple cider vinegar, green onions and some dill, throw that with a small salad and woohoo, this is going to be one wonderful dinner! This recipe is from Emeril Lagasse, since I had garlic in the chicken I didn’t put it in the cauliflower, I also didn’t add the parmesan, didn’t need it, but may give a shot one day, here’s the recipe! Click HERE to go directly to the Food Network website for easy printing!

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Recipe courtesy Emeril Lagasse, 2003

 Ingredients

  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan
  • Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

 Give it a try, I bet you’ll love it as much as we did! Catch you back here tomorrow!

A cancer prevention tip that will make you smile!

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: Prevention.com

Now this is a cancer prevention tip that makes me smile… it’s one that I don’t have to think about… one that I can do… one that I can OVER do, ha!

Dark chocolate (70%+) is more than a tasty morsel that you let melt in your mouth, it’s rich in so many ways…  uh, excuse me, had to jump up and grab a piece, don’t want to forget! (I heard you laugh… you’re right… like I would forget!)! Info from Prevention magazine . Click HERE for a fabulous article that has the list of foods we’ve been talking about over the past few months!

Cure It with Dessert

Enjoy antioxidant-rich dark chocolate

Chocolates containing over 70% cocoa provide a number of antioxidants, proanthocyanidins, and many polyphenols. In fact, a square of dark chocolate contains twice as many as a glass of red wine and almost as many as a cup of green tea properly steeped. These molecules slow the growth of cancer cells and limit the blood vessels that feed them.

How to Eat It: Enjoy about one-fifth of a dark chocolate bar a day guilt free. Milk chocolate isn’t a good alternative because dairy cancels out the cancer protection of the polyphenol compounds.

Next week is the last of this series…  but there will be more… I promise! Lets recap all the foods that can be fighting for our bodies to help prevent cancer, as long as we feed our bodies these nutritious warriors instead of say, those tart things you pop in the toaster (oh heavy sigh). It’s worth re-reading this list and adding as many to your day as you possibly can. Don’t ever stop!

BRUSSEL SPROUTS – BOK CHOY – CHINESE CABBAGE – BROCCOLI – CAULIFLOWER – GARLIC – ONION – LEEKS – SHALLOTS – CHIVES – WILD SALMON – ANCHOVIES – SMALL MACKEREL – SARDINES – ORANGES – TANGERINES – LEMONS – GRAPEFRUIT – STRAWBERRIES – RASPBERRIES – BLUEBERRIES – BLACKBERRIES – CRANBERRIES – DARK CHOCOLATE and next…. TOFU – MISO – TEMPEH – SOY MILK – SOY YOGURT, but that’s next week!

Catch you back here tomorrow!

Ok mom! This is chemo #11, two treatments to go, WOOHOO!!

Love you lady! me

Berries… TODAY’S hot cancer prevention tip…

On By Barbara StroudIn FOOD, HEALTHLeave a comment
Image: BonAppetit.com

Who doesn’t love berries? Fresh or frozen they’re always a treat! Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! Perhaps you’ve heard me talk about what a great magazine Prevention is, it offers ways to stay healthy, from diet to exercise and everything in between. A good gift idea as well! Click HERE to subscribe! (Nope, Prevention Magazine hasn’t a clue as to who I am… wish they did, but this is not a paid advertisement (boohoo), just a heads up about something I rely on!). On to the tip of the day…

Disease-Fighting Fruits – PART TWO

Fresh and frozen varieties provide year-round protection

 Berries

Strawberries, raspberries, blueberries, blackberries, and cranberries contain ellagic acid and a large number of polyphenols, which inhibit tumor growth. Two polyphenols found in berries, anthocyanidins and proantho­cyanidins, promote cancer cell death.

How to Eat Them: At breakfast, mix fruit with soy milk and multigrain cereals. (The best cereal options combine oats, bran, flaxseed, rye, barley, spelt, and so on.) Frozen berries are just as potent as fresh.

Well, I’ve been adjusting my weekly recipes to include foods we’ve talked about like garlic, onion, salmon, oranges, lemons, ginger, pomegranate juice, green tea, turmeric spice and veggies… finally a week where not much tweaking to my diet is necessary, we consume a good amount of berries, so woohoo… we’ll just keep up the good work!

Catch you back here tomorrow!

Here’s to you mom! Week 10… only three weeks remain! Keep up the awesome work, you’re the best!

Oranges, lemons, tangerines and grapefruit to prevent cancer… Today’s tip.

On By Barbara StroudIn FOOD, HEALTH2 Comments
Image: Prevention.com

Oh, oranges, lemons, tangerines and grapefruit! MMMM, the crisp clean scent of citrus… delicious eaten as is or squeezed into water… Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! If you haven’t been a reader of Prevention magazine, I highly encourage you to read it, check it out! On to today’s tip…

Disease-Fighting Fruits – Part One

Fresh and frozen varieties provide year-round protection

Oranges, tangerines, lemons, and grapefruit contain anti-inflammatory compounds called flavonoids that stimulate the detoxification of carcinogens by the liver. Certain flavonoids in the skin of tangerines–tangeritin and nobiletin–can also help promote the death of brain cancer cells.

How to Eat It: Sprinkle grated citrus zest (from organic fruits) into salad dressings or breakfast cereals, or steep in tea or hot water. Eat whole fruits out of hand, toss with other fruits in a salad, or use in a salsa to season grilled fish.

Hope this helps! Catch you back here tomorrow!

Hey Mom!! Well this is treatment number 9… only 3 to go… can you believe it? You are awesome! Love you… me

Die Cancer Die… Fatty fish is here to save the day!

On By Barbara StroudIn FOOD, HEALTH, THOUGHTSLeave a comment
Image: Prevention.com

Onward ho with the cancer prevention tips!! Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine!  Another goal to work on… along with my fish oil, going to try to start eating more fish…

Now… on to the tip…

Fatty Fish

The risk of several cancers is significantly lower in people who eat fish at least twice a week. Several studies discovered that the anti-inflammatory long-chain omega-3s found in fatty fish (or in high-quality purified fish-oil supplements) can help slow cancer cell growth in a large number of tumors (lung, breast, colon, prostate, kidney, etc.).

How to Eat It: Have a seafood-based meal two or three times a week. Choose small fish, such as anchovies, small mackerel, and sardines (including canned sardines, provided they are preserved in olive oil and not in sunflower oil, which is too rich in pro-inflammatory omega-6 fats). Small fish contain fewer environmental toxins such as PCBs and mercury. Wild salmon is also a good source of omega-3 fats, and the level of contamination is still acceptable. Choose fresh over frozen whenever possible, because omega-3 content degrades over time.

Catch you back here tomorrow!

Die cancer die… here to save the day… Garlic, Onions, Leeks, Shallots, Chives

On By Barbara StroudIn FOOD, HEALTH, THOUGHTS4 Comments
Image: http://dirttime.com

Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! I know what I’m making for dinner tonight… sauteed veggies (zucchini, red pepper, banana pepper, mushrooms, onions, garlic) with pasta and a yogurt pepper jack mixture… sautee the veggies, toss in the cooked angel hair pasta, turn the burner off, add a few spoonfuls of plain yogurt and some shredded pepper jack, put the lid on until cheese melts and ohmygosh… you will end up with something you’ll be addicted to… forever! Here’s the tip of the day…

Garlic, Onions, Leeks, Shallots, Chives

The sulfur compounds found in this group (the alliaceous family) promote the death of colon, breast, lung, and prostate cancer cells. Epidemiological studies also suggest a lower risk of kidney and prostate cancer in people who consume the most garlic.

How to Eat Them: The active compounds in garlic are released when you crush the clove, and they’re much more easily absorbed if they’re combined with a small amount of oil. Sauté chopped garlic and onions in a little olive oil, mix with steamed or stir-fried vegetables, and toss with black pepper and turmeric. They can also be consumed raw, mixed in salads, or layered on sandwiches.

OK mom, this is treatment number 7! “Only” 5 to go! WOOHOO… on the countdown now!

Catch you back here tomorrow! Take a break and check out my daily blog… http://almostdailypic.wordpress.com

 

Vital Veggies in the war against cancer…

On By Barbara StroudIn FOOD, HEALTH, THOUGHTSLeave a comment
Image: Prevention.com

Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine!

 Vital Veggies

Brussels sprouts, bok choy, Chinese cabbage, broccoli, and cauliflower all contain sulforaphane and indole-3-carbinols (I3Cs), two potent anticancer molecules. These molecules help the body detoxify certain carcinogenic substances and can help prevent precancerous cells from developing into malignant tumors. They also promote the suicide of cancer cells and block tumor growth.

How to Prepare Them: Cover and steam briefly or stir-fry rapidly with a little olive oil. Avoid boiling cabbage and broccoli, which destroys their cancer-fighting compounds.

We all have to get used to the thought of more fruits and veggies and less processed foods. It’s a hard thing to give up. Convenience is important, but maybe the more we make things ourself the quicker we’ll get! Here’s hoping!

Catch you back here tomorrow!

Turmeric… a powerful spice against cancer?

On By Barbara StroudIn HEALTH, THOUGHTSLeave a comment
Image: Blog.WholeFoodsMarket.com

Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine!

Turmeric

Found in curry powder, this spice is the most powerful natural anti-inflammatory available today. It encourages cancer cell death, inhibits tumor growth, and even enhances the effectiveness of chemotherapy. Some research shows that turmeric is most effective in humans when it’s mixed with black pepper and dissolved in oil (olive or canola, preferably). In store-bought curry mixes, turmeric represents only 20% of the total, so it’s better to obtain ground turmeric directly from a spice shop.

How to Use It: Mix a teaspoon of turmeric powder with a teaspoon of olive oil and a generous pinch of ground black pepper and add to vegetables, soups, and salad dressings. Use a tablespoon if you already have cancer.

Whoa! Worth a shot wouldn’t you say? I know they make capsules that contain Turmeric, Black Pepper and Olive Oil… another thing worth trying if the actual taste isn’t quite your thing?

Catch you back here tomorrow!

Woohoo Mom… Keep on hanging in there! Love you!… me

[Recipe]: Blueberry Pie… FULL of antioxidants, right??

On By Barbara StroudIn FOOD, HEALTH, RecipeLeave a comment

Oh what a beautiful sight this is! Don’t you agree? I read an interesting article from the Blueberry Council (www. Blueberrycouncil.com) regarding all the good things that blueberries do for our bodies… after reading this and after walking through Whole Foods and seeing that blueberries were on sale I took it as a sign… A sign to make a nice “healthy” blueberry pie… ok, not sure about the healthy part, but I’m thinking it couldn’t have been too bad? First some blueberry facts, then a quick and easy blueberry pie recipe… Oh, I’m telling you that pie was so good… it’s almost time for another! I feel like my antioxidant level is low (hee hee)… unfortunately, I took a picture of the pie BEFORE I cut it, but never got around to snapping a photo afterwards… darnit! Live and learn… hmmm, a sign to make another pie?

First the facts:

Blueberries have only 80 calories/cup, and are virtually fat free.

They’re an excellent source of Vitamin C.

Blueberries are a great source of fiber.

Blueberries contain substances that have antioxidant properties… antioxidants help neutralize free radicals which are unstable molecules linked to the development of a number of diseases including cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s Disease. According the USDA database of antioxidant activity of selected foods, blueberries rang among the highest on a per serving basis. Substances in blueberries called polyphenols, specifically anthocyanins that give blueberries their blue hue, are the major contributor to the antioxidant activity of blueberries! Thank you Blueberry Council for your information!

Now… on to the recipe. I tried a simple recipe out of Better Homes and Gardens cookbook. I used more blueberries than it called for which was why mine was a tad on the runny side. These were sweet blueberries, so I could have used even less sugar. I don’t care for cinnamon in my blueberry pie, it’s a deal breaker… so I used a tiny bit of lemon zest. I like it pure… just blueberries! I didn’t have time to make a pie crust, so I used a Pillsbury pie crust that you buy in the refrigerated section at the grocery store. It’s closest to homemade, I won’t use any other. HOWEVER, if you have a good crust recipe and the time… good crust always trumps store bought, even if it is close…

Because mine was a tad runny (and partially because I couldn’t wait for it to cool, hee hee) I went ahead and scooped out about ½ cup of juice, put it in a container and the next week we had a small scoop of vanilla ice cream with heated blueberry sauce on top… YUM!

Ok, ok… quit talking… now the recipe!

BLUEBERRY PIE

1 double crust pie crust (store bought or homemade)

5 cups blueberries (fresh or frozen)

2/3 – 3/4 cup sugar (depending upon how sweet the blueberries are)

3 tablespoons flour

2 teaspoons (I used maybe one if that) finely shredded lemon peel

Directions…

Prepare the pie crust. Line a 9” pie plate with half the pastry.

In a large bowl combine the sugar and flour. Stir in blueberries and lemon peel. Gently toss berries until coated. (If using frozen blueberries, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)

Transfer berry mixture to the pastry lined pie plate. Trim bottom pastry to edge of pie plate. Now place top crust on filling and seal. Crimp the edge together. Cut slits in the top to allow steam to escape.

To prevent overbrowning, cover edge of pie with foil. Bake in a 375˚oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake another 25-30 minutes (watch it closely, mine doesn’t take this long), OR until filling is bubbly and pastry is golden brown. (Always a good idea to place it on a foil lined cookie sheet in case it bubbles over).

Cool on wire rack (good luck to ya!)

Hope you enjoy! Catch you back here tomorrow!