WHEN COOKING BECOMES CHEMISTRY
Cook ‘Slow and Low’ to Decrease Cancer Risks
by Amy Green and Garrett Keating, PhD (Lawrence Livermore Lab)
You’ve selected a lean cut of meat, removed the skin from your chicken breast, or thoughtfully ordered a healthy salmon filet instead of a burger. But have you carefully selected the heating method you’ll use to prepare it? Recent research indicates that how you cook beef, chicken, pork, or fish directly affects the nutritional benefits of that protein, and in some cases, does more harm than good.
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ARE YOU GETTING ENOUGH VITAMIN D?
A Powerful Supplement for Bone Health and More
by Amy Green and Charles Stephensen, PhD (UC Davis Nutrition Dept)
Did you know that vitamin D is required to help the body absorb calcium, thereby supporting overall bone health and bone growth? Strong bones are important for kids and adults alike. In fact, bone density as an adolescent may predict bone-related health issues as an adult, so it’s important that enough vitamin D is absorbed from a young age.
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ASTHMA ACTION PLAN
Simplifying Asthma Care to Save Lives
by Amy Green and Amy Sholinbeck (Alameda County Public Health Dept)
When a child has asthma, many caregivers feel overwhelmed and unsure how to properly provide the right form of asthma care at the right time. For everything from day-to-day asthma management, to emergencies, parents, babysitters, close relatives, and school nurses must be prepared to address the asthma needs of young children and babies in their care. Today, many asthma specialists help caregivers by providing an Asthma Action Plan.
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