Alternative Medicine

  • When Eating Gets Emotional

    We all know the feeling: Come home after a stressful day at work, turn on our favorite primetime program, spot the pan of brownies on the kitchen counter—and, well, the rest is history. A number of factors may trigger emotional eating, from office stress to relationship woes to sheer boredom. Here’s how to tone down those eating urges to keep a happy, healthier figure.

  • Tips to Ditch Your Sugar Habit

    >> Read labels: Sugar sometimes hides behind words such as syrup and anything ending in –ose (such as sucrose).

    >> Choose unsweetened varieties: Almond or soy milk, nut butters, and baking chocolate could all contain sugar, but many brands offer an “unsweetened” option.

  • Connect the Dots

    There is a common childhood game called “connect the dots.” To begin, there’s a page covered with many numbered dots in what appears to be a very random display. Children draw a line from one numbered dot to the next and, as they do, a picture emerges.

    How to reach optimal health with every body function
    By Nancy Angelini and Thomas Dadant
  • Sugar Feeds Cancer

    The next time you’re tempted by the candy aisle, you may want to abandon your grocery cart and run in the opposite direction. In a study at the National Institute of Public Health in the Netherlands, researchers found that cancer risk more than doubled for those patients who regularly consumed sugar. The message is simple: Sugar feeds cancer.

    How your sweet tooth fuels the disease
    By George L. Redmon, PhD, ND
  • A Great Tomato Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    This sauce is the perfect way to make your comfort food justifiably healthy.

    2 tablespoons sunflower oil

    1 clove garlic, crushed

    ½ onion, chopped into small cubes

    2 ½ cups water

    12 ½ ounces vine tomatoes, chopped in half

    ¼ teaspoon balsamic vinegar

    ½ teaspoon umeboshi plum purée

    ½-inch fresh red chili (for spice, optional)

    1 ounce basil

    2 tablespoons coconut milk

    Heat sunflower oil in a pan over medium heat; add garlic and onion and cook for 2 minutes. Add ½ cup of the water to onions and garlic; let onions absorb the water then add 1 cup of water. Add tomatoes, balsamic vinegar, plum purée, and the remaining 1 cup of water. Simmer over medium to low heat for 10 minutes. Add chili, half of the basil, and coconut milk. Simmer for 5 to 7 minutes. Add a little extra water if you like a runny sauce; reduce it further if you like a drier and more intense sauce. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.

    Serves 2

  • Forget Memory Loss Myths

    People may joke about “senior moments”—those times when their memory suddenly fails, and they are unable to come up with the name of their boss or the time they are supposed to meet for dinner. The truth is that throughout our lives, there will always be times when our memory fails us.

    Memory loss is not inevitable
    By Gary Null, PhD
  • Carrot Dogs

    Weekly Recipe: 
    NonWeekly
    [title]
    Both kids and adults will want to get their hands on these unique and healthy “hotdogs.”

    2 long, straight carrots (hotdog shaped!)

    2 whole wheat hotdog buns, or 2 slices whole grain bread

    Spinach (cooked and drained, or fresh)

    Ketchup

    Mustard

    Sauerkraut

    Onions (raw, cooked, or caramelized)

    Bring a large pot of water to a boil. Boil carrots 10 to 15 minutes, or until they are hotdog-like soft. Drain and cut them in half lengthwise. Toast buns or bread if you desire. Place the carrots in the buns and top with all your fixings. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 2

  • Carrot, Avocado, and Turmeric Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    A little spicy and a little sweet, this soup is easy to make and even better to enjoy.

    2 ½ cups fresh carrot juice

    1 Haas avocado, peeled and pitted

    ½ teaspoon ginger powder, or 1 teaspoon fresh grated ginger

    ½ tablespoon tamari

    ½ teaspoon ground turmeric

    1 tablespoon freshly squeezed lime juice

    ¼ cup pumpkin seeds

    Blend all ingredients except the pumpkin seeds in a blender or food processor until rich and creamy. Heat a skillet over medium heat and add pumpkin seeds and a sprinkle of salt. Toast seeds until they turn just golden, then quickly transfer them to a cool plate. Serve soup as-is and top with pumpkin seeds, or heat on stove to desired temperature. Source: Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014 Photo credit: Hannah Kaminsky.

    Serves 2

  • Triple Pepper-Crowned Risotto

    Weekly Recipe: 
    NonWeekly
    Eat like royalty with this dish that tastes just as good as it looks.

    2 cups short-grain brown rice

    4 cups vegetable broth

    1 onion, diced

    3 to 4 cloves garlic, minced

    8 ounces mushrooms, sliced

    3 to 4 cups kale, stems removed and leaves torn into pieces and cooked

    Red, yellow, and orange bell peppers, steamed or roasted

    In a rice cooker or on stovetop, prepare the rice as directed using the broth (not water) and add the onion, garlic, and mushrooms. Stir the warm rice for about 1 minute, until it uniformly becomes a bit creamier and stickier—you now have risotto! Arrange a bed of cooked kale on each plate and, using a small bowl or teacup as a mold, scoop about ½ cup of risotto onto the kale. Crown the risotto with peppers and serve with a salad or steamed broccoli. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 4

  • July 4th


    This Fourth of July, enjoy the explosion of fireworks, but don't let all the treats blow up your diet, says a Kansas State University dietitian.
     
    Amber Howells, director of the coordinated program in dietetics offered by the hospitality management and dietetics department in the university's College of Human Ecology, says moderation is key.

    Dietitian shares tip to keep the Fourth from adding five to your waistline
    Dick Benson
    July 4th