Healthy Living and Eating
Cutting the empty calories in your baking. Includes a sugar-free muffin recipe (HealthyLiving)Posted 6 May, 2004 by PAF-News By Mona Blaber, writer for the FoodSyndicate
Take everything you hear about sugar with a grain of salt.
It's probably not as bad as a lot of people think, but it might be more damaging than most people realize.
Those of us who blithely munch on muffins at breakfast and Pop-Tarts at lunch don't seem to pay much heed to refined sugar and its many vehicles, including non-sweets such as peanut butter and bread.
Those of us who have read William Dufty's “Sugar Blues” - or any number of other anti-sugar rants - avoid it like the plague, which was caused by sugar, according to Dufty. If the mayonnaise in our cole slaw contains high-fructose corn syrup, we fear the imminent onset of gout, acne, dropsy, scurvy, depression and premature death. Which is silly, because sugar has only been linked to acne, dropsy, scurvy, depression and premature death.
If only it was that easy to indict, or acquit, sugar. According to most experts, it has only one direct negative effect that has been reliably documented: tooth decay. But even at its most benign, refined sugar is the only food that provides calories but no other nutrients. (Refined, or processed, sugar is added sugar, as opposed to those that occur naturally in, for example, fruit and milk; they come alongside folate, calcium, fiber, Vitamin A and other nutrients.)
According to Barry Popkin, nutrition professor at University of North Carolina-Chapel Hill, “Americans consume up to one-fourth of their energy from added sugar. Either this added sugar is in the form of empty calories and affects issues such as poor bone density, etc., or it increases total energy,” and therefore contributes to weight gain. “So my feeling is that this is bad but there is not a lot of evidence for a specific direct linkage of one calorie of sugar to anything.”
In other words, we often eat sugar calories in place of those that carry the good stuff that helps us fight osteoporosis, cancer, etc. Or we eat sugar calories in addition to the nutritional sort and start packing on pounds. But a brownie will not kill you, or even give you dropsy.
However, some doctors (including diet guru Robert Atkins) maintain that refined sugar can be seriously harmful. What to do? Who to believe? Well, even the most sugar-friendly experts recommend replacing many of those empty calories with more nutritious energy vehicles. Soft drinks and commercial cakes, cookies and muffins are the all-stars of the nutritional void, according to the United States Department of Agriculture and many health organizations. But if you bake at home, you can moderate what goes into your treats. It's not very hard, once you try, to make everybody in your house happy and sneak in all kinds of vitamins and minerals while nobody's looking.
This moist, tender and unique muffin won raves from my whole family. The peppers are fairly subtle, but they can be omitted if you have kids who don't like spices.
Mona Blaber, a freelance journalist who lives in Santa Fe, N.M., with her husband and three stepchildren, puts extensive research, and trial-and-error, into her fantastic (refined) sugar-free baking recipes. Her mom never let her have the cereal with sugar in it when she was little. Contact her at mona@thefoodsyndicate.com
Spicy Blue-Corn Apple Muffins
Ingredients: (makes 12 muffins)
1 1/4 (one and one-fourth) cup unbleached all-purpose flour
3/4 (three-fourths) cup whole-grain blue cornmeal
3/4 (three-fourths) teaspoon baking soda
1/4 (one-fourth) teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground chipotle pepper
1/2 (one-half) teaspoon nutmeg
1 pepper, such as habanero or jalapeño, with pods removed and finely chopped in food processor
1 large egg
1/2 (one-half) cup nonfat plain yogurt
1/3 (one-third) cup 1 percent milk
1/3 (one-third) cup thawed apple-juice concentrate
1/2 (one-half) cup tart apples (Granny Smith and Golden Delicious are in season year-round
2 large, very ripe mashed bananas
Preparation:
Preheat oven to 400 degrees. Grease a 12-muffin tin. Sift together flour, cornmeal, baking soda, baking powder, cinnamon, nutmeg and chipotle. In separate bowl, beat egg. Mix in milk, yogurt and concentrate. Add mashed bananas, apples and pepper. Mix egg mixture into flour mixture, using as few strokes as necessary. Immediately spoon batter into muffin tins. Bake for about 15 minutes. Cool for five minutes and remove muffins from tins while warm.
In each muffin, there are about 118 calories and 0.6 grams of fat, about 0.13 of which is saturated.
 
If you are concerned about your health, keep away from processed food (HealthyLiving)Posted 12 March, 2003 by PAF-News Processed foods are to blame for the sharp rise in obesity levels and chronic disease around the globe, according to the World Health Organization. Such foods are often high in saturated fats, sugar and salt. Eating more fruit and vegetables and exercising more is the best way to protect against chronic disease. In addition to eating a healthy balanced diet you are best limiting your intake of salt, sugar and saturated fats.
According to a report published recently on the subject, the key recommendations for a healthy diet are:
- carbohydrates should account for between 55% and 75% of diet
- free sugars should remain beneath 10%
- protein should make up between 10% and 15%
- fat should be limited to between 15% and 30% and saturated fat should be less than 10% of this total
- salt should be restricted to less than five grams a day
- intake of fruit and vegetables should be in the region of 400 grams a day.
- physical activity is an important part of staying healthy.
So if you like your burgers, you may wish to think again.
Beware of the BBQ (HealthyLiving)Posted 19 July, 2002 by PAF-News Most of us love BBQ'ed food. It is also fun to have your friends round for a relaxed BBQ dinner. But barbecueing can pose a risk to your health.
According to a study of the The American Institute for Cancer Research, eating grilled/barbecued meat, poultry or seafood exposes us to carcinogens called heterocyclic amines (HCAs). These substances form on foods as they cook on the BBQ or under the high heat of the grill, whether or not char is formed. And when fat drips onto the heat source, it creates flare-ups and smoke that then deposits on the food another group of carcinogens, called polycyclic aromatic hydrocarbons (PAHs).
A simple way to avoid these carcinogens and still enjoy grilled meats is to put them under wraps. Placing poultry, fish, or meats into foil packets before putting them on the BBQ avoids the problem. In addition, the food gets the flavourful aura of grilling, especially if you leave the top loosely sealed, but it won't char the food.
Tofu - Like it or not, it is full of goodness (HealthyLiving)Posted 9 July, 2002 by PAF-News Many people cringe just by the thought of it, but one who is aiming for a healthy diet should consider tofu objectively. Because it has all the benefits of yogurt, without the lactose, and is as versatile as eggs or flour.
Tofu is a solid form of bean curd.
It is tasteless and a bit formless by itself, but it is considered the chameleon of the health food world.
It can be grilled into a serviceable hamburger alternative, or whipped into a natural cream substitute.
Tofu absorbs the taste of whatever food is cooked together with, so the possibilities are endless.
If you want to experience tofu as painlessly as possible, when you next go to a good Chinese restaurant you could try a stir-fry which contains tofu. When stir-fried with other foods and seasoned well, you may think tofu looks and tastes like a good fried egg. If you like it, you can then try it in another dish.
Benefits of fiber in your diet and where to get it from (HealthyLiving)Posted 5 July, 2002 by PAF-News If you just love baked beans on toast, here is a good excuse to eat them as often as you like, especially if the toast is whole-wheat: fiber.
Fiber is the magic ingredient which helps maintains your digestive system in perfect shape. Healthy digestion contributes to lower weight and increased health, it also means less risk of getting many of our modern diseases such as bowel cancer, diverticular disease and even diabetes.
Fiber is indigestible and does not contain nutriens as such. But fiber is hightly recommended for its ability to move through the digestive tract faster preventing foods from putrefying in the digestive tract which then contributes to many modern diseases.
This means - the food gets digested sooner, and the indigestible bits, including the fiber, are moved out faster.
In addition, fiber is known to absorb water to become lighter, bulkier and easier to move along. This is why it helps prevent constipation. Also, when it absorbs water in the stomach, it gives that feeling of feeling full and therefore lessening the amount of food, which is consumed.
The recommended daily fiber intake is about 35 grams a day. In reality, a normal western diet usually supplies only 12 grams or less. Foods that look fibrous, like celery and lettuce, are not the answer. Fiber comes in some surprising forms.
So, which foods are fiber-rich?
A/ a breakfast or supper of baked beans on toast will give you nearly 10 grams of fiber by itself. Dried beans, peas, lentils and garbanzos are all excellent sources of fiber.
B/ whole-wheat bread has more fiber than white: nearly 3 grams per slice compared with 0.6 gram for white.
Which means that half a cup of baked beans on a slice of whole-wheat toast will supply one third of the fiber needed in a day!
If you don't like baked beans, there are many other foods to choose from:
- Half a cup of All-Bran will contains about 10 grams of fiber.
- One cup of cooked oatmeal contains about 4.
- An apple contains about 4 grams.
- A cup of dried prunes (soked in water) has over 11 grams.
- Just three fresh carrots a day will give you 6 grams of fiber.
- Cabbage and green vegetable salad is also a rich source of fiber.
But keep in mind that it isn't advisable to increase the fiber in your diet in one go. This could make you feel very uncomfortable. It is best to add fiber into your meals gradually, to give your body time to adjust to this new, healthier way of eating.
And don't forget to drink plenty of water throughout the day, so that the fiber you eat can swell to be as light as possible.
Olives for Health (HealthyLiving)Posted 23 February, 2002 by PAF-News Historical record of the medicinal uses of this attractive tree has been confirmed back as far as the ancient Egyptians, and further. The Egyptians considered the branches a symbol of everlasting power, and according to some historians olive oils were used in many mummifications. The ancient Greeks used woven crowns of young olive branches to celebrate the winners of the first Olympic events.
Olive trees have been used by medicine for centuries, both the leaves and the oil.
Olive Leaf
It has been used since the times of the ancient Greeks to cleanse wounds. It also acts as mild diuretic and research has shown that olive leaves have the ability to assist in lowering blood sugar levels, as well as effective in helping to lower high blood pressure. The leaves also have antimicrobial properties, and are effective against many strong strains of fungi, viruses and bacteria.
Olive Oil
Olive oil, cold pressed from the fruit is protective to the digestive tract, when applied externally is soothes dry skin and is a good carrier oil for any essential oil.
If used in cooking or as a food supplement, it helps to keep the heart and arteries healthy and flexible, and regular use is shown to prevent a buildup of cholesterol in the arteries.
It has been used since Biblical times to keep skin soft and supple and has been used to speed the healing of broken or irritated skin.
Olive oil is an excellent alternative to butter or margarines. A tasty way to use it is to infuse your favourite herbs and spices in it for a few days. The oil can then be used in salads or sauces. Olive oil can be stored in a cool, dark cabinet for up to 6 months after opening, or up to a year if kept refrigerated after opening.
Source: various
Cranberries for health (HealthyLiving)Posted 8 December, 2001 by PAF-News Cranberries are recognised as a good source of vitamin C. But recent researches shown that cranberries also have other health benefits.
Studies have shown that drinking Cranberry Juice has helped men and women suffering from Urinary Tract Infections.
Cranberries are rich in querticin which has anti-inflammatory properties in the body.
They also contain chemicals, which inhibit the activity of E-coli - the bacteria most often responsible for cystitis, by stopping the bacteria sticking to surfaces in the body.
Cranberry Juice is widely available - look out for those containing the most actual Cranberry Juice, not sweetened water!
If you find it a little sharp for your palatte, try a raspberry or apple mix.
Source: WeightLossResources
Why the need for vitamin A (HealthyLiving)Posted 26 October, 2001 by PAF-News Vitamin A is an essential fat-soluble vitamin which promotes our eyesight and helps us see in the dark. It also aids in the differentiation of cells of the skin (lining the outside of the body) and mucous membranes (linings inside of the body). Vitamin A is important as it helps the body fight off infection and sustain the immune system, but it also supports growth and remodeling of bone.
If you body doesn't receive the needed vitamin A, then you could become vitamin A-deficient, which can lead to night blindness, bone problems, reduced immune system and health, anemia and unhealthy skin.
How much vitamin A is needed?
The Recommended Dietary Allowance (RDA) for vitamin A is measured in retinol equivalents (RE), retinol being the active form of vitamin A.
For men - 1000 micrograms of RE per day
For women - 800 micrograms of RE per day
Where to get Vitamin A from?
Most people would first reach for their vitamin supplements, but the best way to get your vitamins is from your diet.
Richest Sources of Vitamin A:
liver,
fish
liver oils,
milk,
milk products,
butter,
eggs.
Other Sources of Vitamin A:
A variety of dark green and deep orange fruits and vegetables -
carrots,
sweet potatoes,
pumpkin,
spinach,
butternut squash,
turnip greens,
bok choy,
mustard greens,
lettuce.
One thing to keep in mind - the absorption of vitamin A from the diet is improved when consumed along with some fat in the same meal.
Source: Go Ask Alice
For Delicious and Healthy Holiday Dishes, Bite into Eastern Black Walnuts (HealthyLiving)Posted 18 October, 2001 by PAF-News "The Ultimate Nut" Adds Vibrant Flavor, Health Benefits to Every Course
Stockton, MO - October 15, 2001 - Rare is the food that makes
recipes appeal to the entire spectrum of food lovers - from
unapologetic dessert hounds to calorie-conscious health nuts.
But in the American Eastern Black Walnut, chefs and home
gourmets from coast to coast have found that elusive ingredient.
Fall is harvest time for black walnuts, and it's no coincidence
that as people prepare foods for entertaining, freshly reaped
black walnuts answer two important -- and often conflicting -
questions: "What can I make that's delicious?" and "What can I
make that's healthy?" Until now, finding a food rich in both
taste and nutrition has been a hard nut to crack.
High in essential nutrients such as magnesium, phosphorus, and
niacin, the American Eastern Black Walnut is native to the
central and southeastern US. While over 93 percent of its fat
is unsaturated -- the "good" kind of fat -- the real excitement
is found in the nut's taste. It has a striking, pungent flavor
that electrifies everything from chicken breasts to fudge pie.
In fact, conventional walnut wisdom says anyone who can't find a
palette-pleasing dish featuring the Eastern Black Walnut is,
well, nuts.
Missouri-based Hammons Products, the leading proponent of black
walnuts in the food industry, celebrates the virtues of "The
Ultimate Nut" at it's web site, www.black-walnuts.com. Here
you'll find a wealth of information about the nut, including
full nutritional information, a surprising list of industrial
uses for nut shells, and perhaps most important, dozens of
recipes for every possible taste, ranging from light salads and sandwiches to desserts to meat and fish entrées -- all built around the versatile black walnut.
Article courtesy of: Hammons Products
Bottled vs. Tap Water (HealthyLiving)Posted 18 October, 2001 by PAF-News Bottled water may be all so fashionable and popular, but in many cases it's no better than the water in your tap.
Bottled water is convenient and that makes it nice for people who have trouble remembering to consume the recommended eight to 10 glasses of water they need each day.
When it comes to nutrition, some bottled water may not have the fluoride that is found in tap water. For most people, water is the best source of fluoride so relying on bottled water may compromise this intake.
If you want, you can check the label for added fluoride or try filling an empty bottle with tap water so both the convenience and fluoride are still there.
Enjoy a Variety (HealthyLiving)Posted 7 September, 2001 by PAF-News When you go to the market, how many fruits and vegetables do you not recognize?
Why not break out of your rut and try some of the many different fruits and vegetables available.
For more vitamin C, try tomatillos in your next omelette.
For a nice taste variation add fennel to salads or pasta.
Mangos are plentiful this time of year and can add color and flavour to salads or chutney.
Blend a papaya with pineapple for a cool tropical drink, and increase your vitamin C and potassium at the same time.
Starfruit or carambola is another fun fruit. Its star shape adds interest to salads, while its sweet taste makes it a good snack.
Healty Choice ... Rice (HealthyLiving)Posted 22 August, 2001 by PAF-News Perhaps you don't know but I've read that rice is a staple in more than half the world population's diet. One of the reasons for this is that rice is a healthy, nearly fat-free source of complex carbohydrates, vitamins and minerals that is easily prepared.
Rice is very versatile and can be cooked in different ways.
Risotto and pilaf are two of the most popular international rice dishes. Commonly known as "the pasta of Northern Italy," risotto is prepared with a plump, medium-length grain called arborio rice. Making risotto requires repeatedly stirring a little stock or wine into the rice until it is absorbed, resulting in a delicious, creamy dish that can be made low in fat.
Unlike risotto, Middle Eastern-inspired pilafs are cooked covered and undisturbed. They can be made simply as side dishes, or as elaborate main dishes when flavoured with lean meats, legumes, vegetables, and exotic seasonings. Traditionally made with long, slender grains of imported basmati rice, pilaf can also be made with other aromatic rice varieties.
Of cource, you can serve plain boiled rice as a garnish, or mix it with some stir fried vegetables. Or you could even stir fry the rice as well (make sure it has cooled down).
Healthy Cranberry Facts (HealthyLiving)Posted 2 August, 2001 by PAF-News Berries may be rich in antioxidants and play a role in maintaining cardiovascular health, but recent research suggests that the cranberry may have even more to offer.
Besides being a heart-healthy source of antioxidants, cranberries were shown to decrease total cholesterol and LDL or “bad” cholesterol levels in a recent study conducted by the University of Wisconsin-Madison.
“Our study found that feeding cranberry juice powder to animals with high cholesterol decreased total cholesterol and LDL cholesterol by 22 percent,” said Jess Reed, Ph.D.
This is the first time scientists have seen such a positive response with cranberry in reducing cholesterol levels. Research from another Wisconsin-Madison study focused on cranberry antioxidants, which inhibited LDL or “bad” cholesterol from being oxidized. Many researchers believe that oxidized LDL contributes to cardiovascular disease.
These studies build on previously published research that demonstrates the cranberry’s anti-adhesion properties. The cranberry may be unique by offering two key pathways to health—first as an anti-adhesion agent and secondly as an antioxidant.
According to Amy Howell, Ph.D., of Rutgers University, “Cranberries contain compounds that have an anti-adhesion or anti-stick mechanism that’s been shown to be effective in maintenance of urinary tract health. Preliminary research suggests this same anti-stick mechanism may work in the mouth and stomach, possibly helping to prevent gum disease and ulcers.”
Additional research from Rutgers confirms that compounds in cranberries are, in fact, absorbed into the body. Howell continued, “We found in the animal model that cranberry compounds may be absorbed into the bloodstream and become available for use in other sites in the body.”
Researchers agree that these preliminary studies are promising. These studies were funded by Ocean Spray and were presented at Experimental Biology 2001, sponsored by the Federation of American Societies for Experimental Biology.
Source: tgcmagazine.com
Do you like your ... snacks? (HealthyLiving)Posted 11 July, 2001 by PAF-News If you like grabbing an afternoon snack you probably wonder if snacks are healthful?
Snacks can make a healthful eating plan even better. Snacks can shorten the time your body goes without fuel and keep you from overeating at meals. Plan for snacks every three to four hours, about the length of time a meal keeps you fueled.
In addition to when you do it, what you snack on also makes a difference. Experts recommend that you choose snacks that provide a combination of simple and complex carbohydrates, one gives quick energy, the other slower fuel. Try a piece of fruit and a graham cracker, a bagel topped with low-fat cheese, lowfat yogurt mixed with whole grain cereal, or dip pretzels into a low-fat yogurt dip.
When you work snacks into a healthful eating plan, you'll find controlling portions at meals gets much easier. So snack for health.
Olive Oil ... Good for your health (HealthyLiving)Posted 8 July, 2001 by PAF-News Olive oil has always been placed somewhere between food and medicine. Hippocrates, the father of modern medicine, recommended the juices of fresh olives as a cure for mental illness and poultices of macerated olives for ulcers. In the Middle Ages, it was used to treat gynecological complaints and in the Mediterranean country side was used as a treatment for ear aches, as a purgative, especially for children, as a treatment for stomach aches, gastritis, gastro duodenal ulcers and to soften calluses. Olive oil was thought to have a very positive effect on atrophy of the gallbladder and to inhibit hepatobiliary secretion during gallbladder emptying time.
Today, research has shown the scientific basis for many of these beliefs.
Here's what the experts say:
"New Italian research finds olive oil contains antioxidants, similar to those in tea and red wine, that combat disease processes, including LDL cholesterol's ability to clog arteries."
Jean Carper, leading authority on health and nutrition,
an award winning correspondent for CNN, author of "The Food Pharmacy" and "Food-Your Miracle Medicine" and a nationally syndicated column
"I love the whole idea of olive oil's versatility. I use it for baking, as well as salad dressings and sautÈing. Olive Oil has been around for a long time, and the more we know about it, the more we learn about its great contribution to good health."
Pat Baird, dietician and nutrition consultant,
author of "The Pyramid Cookbook: Pleasures of the Food Guide Pyramid"
"American women might actually experience as much as a fifty percent (50%) reduction in breast cancer risk if they consumed more olive oil in place of saturated fats."
Dr. Dimitrios Trichopoulos, chairman of the Department of Epidemiology, Harvard University School of Public Health
"I like the taste of olive oil. And, because olive oil is so flavorful, a little goes a long way while cooking, which is great for people like me who watch their fat intake."
Dr. Barbara Levine, director of the Nutrition Information Center
at the New York Hospital-Cornell Medical Center and Memorial Sloan-Kettering Cancer Center
"Olive oil has a protective effect against some types of malignant tumors: prostate, breast, colon, squamous cell, and oesophageal."
Dr. Dimitrios Trichopoulos, chairman of the Department of Epidemiology, Harvard University School of Public Health
"Olive oil has been shown to strengthen the inmune system in mice. Diets high in olive oil do not suppress lymphoblastogenesis, CD11a and CD18, and increase expression and capping of CD44 and CD25."
D. Peck, School of Medicine, University of Miami
"In vitro and in vivo (in animals), the minor polar components of extra virgin olive oil increase significantly the resistance of LDL to oxidation.
Bruno Berra, Facolta di Farmacia, Milan
"Olive oil prevents insulin resistance and ensures better control of the glucose in the blood."
A.A. Rivellese, G. Riccardi, M. Mancini
Institute of Internal Medicine and Metabolism Disease
University of Federico II, Naples
Dietary intake of olive oilyphenols may lower the risk of reactive oxygen metabolite-mediated diseases such as some gastrointestinal diseases and atherosclerosis. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damage."
Patrizia Galletti, Facolta di Medicina e Chirurgia,
Seconda Universita degli Studi di Napoli, Naples
"A diet in which virgin olive oil is the only source of fat causes less peroxidation of the lipids in the subcellular membrane. Attention is drawn to the greater part played by the saponifiable fraction of the oil and to the absence of effects caused by the polyphenol fraction, as well as to the cardiac antioxidant role of coenzyme Q10."
Jose Mataix Verdu, Jesus Rodriguez Huertas,
Instituto de Nutricion y Tecnologia de Alimentos,,Universidad de Granada
"An olive-oil-rich diet is more effective than a low-fat diet in controlling and treating obesity. Moreover, it leads to longer-lasting weight loss and it is easier to keep to because it tastes good."
Frank Sacks, Harvard School of Public Health
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Articles in this category:
6 May, 2004 Cutting the empty calories in your baking. Includes a sugar-free muffin recipe
12 March, 2003 If you are concerned about your health, keep away from processed food
19 July, 2002 Beware of the BBQ
9 July, 2002 Tofu - Like it or not, it is full of goodness
5 July, 2002 Benefits of fiber in your diet and where to get it from
23 February, 2002 Olives for Health
8 December, 2001 Cranberries for health
26 October, 2001 Why the need for vitamin A
18 October, 2001 For Delicious and Healthy Holiday Dishes, Bite into Eastern Black Walnuts
18 October, 2001 Bottled vs. Tap Water
7 September, 2001 Enjoy a Variety
22 August, 2001 Healty Choice ... Rice
2 August, 2001 Healthy Cranberry Facts
11 July, 2001 Do you like your ... snacks?
8 July, 2001 Olive Oil ... Good for your health
5 July, 2001 Healthy Eating Track
4 July, 2001 Healthy Cooking Oils
17 June, 2001 Flavour Your Meal with Grains
5 June, 2001 Eating on the Run
2 June, 2001 How to cook healthy
1 June, 2001 Seafood Goodness
29 May, 2001 Can Veggies Prevent Cancer?
29 May, 2001 Citrus and Colds - Nutrition Plus
29 May, 2001 Is Garlic the Answer to High Cholesterol?
29 May, 2001 Caffeine Hype or Hyper?
25 May, 2001 Are Herbal Teas Healthier?
25 May, 2001 Low-Sodium - An Acquired Taste
25 May, 2001 A Toast to Heart Health
25 May, 2001 Lean meats can fit
25 May, 2001 What food is not good for our brain?
25 May, 2001 What is good for our ... brain?
25 May, 2001 Honey - Just a Spoonful a Day
25 May, 2001 Got Milk? Like drinking it? Good!
25 May, 2001 Say 'Yes' to Fatty Fish and Soy Protein
25 May, 2001 Time for detox : what to eat?
25 May, 2001 Garlic Has a Small, Fleeting Benefit for High Cholesterol
25 May, 2001 Vitamin-mineral supplements
25 May, 2001 What to eat and how much?
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