- June 30th, 2012
Sunburn results from over-exposure to the sun’s ultraviolet (UV) rays, which penetrate the top layers of skin to dehydrate the deeper sub dermal layer. Sunburn isn’t just a clever name—sunburn is a type of burn and should be treated as such. Keep in mind that a burn is essentially dehydration caused by heat or chemicals. Rehydration is often key to soothing burns.Once the damage from sunburn is done, there’s no going back. However, you can alleviate the pain with a few simple home remedies.
- June 30th, 2012
Here’s another reason to drop those excess pounds around your middle. According to a study published in Cancer Research, postmenopausal women who were overweight or obese and lost at least five percent of their body weight had a measurable reduction in markers of inflammation.
The skin (our faces in particular) is the only part of our body that doesn’t wear clothes… just think about that! In the US, we go to great lengths to camouflage discolored skin and make pores look smaller. The appearance of our skin is a huge factor in our overall self-confidence and in how we are perceived by others.
- April 30th, 2012
Did you know researchers are discovering how onions may help to mitigate bone loss, reduce the risk of heart disease, and possess anti-inflammatory properties to help protect the body against some cancers, brain disorders, and diabetes?
- March 1st, 2012UnfeaturedWeekly Recipe:NonWeeklySalmon contains an abundant supply of omega-3 fatty acids, which keep the heart healthy and reduce inflammation. Several studies suggest that curcumin, a component of the spice turmeric, may also put a damper on inflammation, as well as protect against chronic diseases. One study in mice showed that curcumin may also protect against breast cancer.
1 teaspoon turmeric
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
4 (6-ounce) wild salmon fillets or steaks, about 1-inch thick
2 teaspoons olive oil
Preheat oven to 350 degrees.
1. Place the first five ingredients in a small bowl; whisk to blend.
2. Sprinkle salt evenly onto both sides of the fish. Pat spice mixture onto one side of each fillet.
3. Heat oil in a large, ovenproof, nonstick skillet over medium-high heat.
4. Add salmon, spiced side down, and cook for two to three minutes or until nicely browned.
5. Place salmon in oven, and bake it for five to six minutes or until fish flakes easily with a fork.
Nutrition information per serving: Calories 266; Protein 34 g; Carbohydrate 1 g; Total fat 13.2 g; Saturated fat 2 g; Cholesterol 94 mg; Sodium 223 mg; Fiber 0.3 g
- March 1st, 2012
Inflammation is a condition that, to one degree or another, afflicts tens of millions of people nationwide. As an isolated occurrence, inflammation is an appropriate response your body employs to address injury or infection. When inflammation becomes persistant, however, that’s a cause for concern.Put out the fire that consumes your health.by Sayan Sarkar
- September 1st, 2009
Once puberty had come and gone, I thought my pimples had followed my prom dress into the back closet. But the joke was on me. At 31, days after giving birth, my face began breaking out in a freak show that could rival any teenager’s.
Get rid of adult acne once and for all.By Trisha Gura
- September 1st, 2008
Inflammation has become quite the buzzword lately, touted as the cause of everything from acne to Alzheimer’s and from digestive issues to obesity. And while new research continues to support that theory, it’s important to remember that inflammation can actually be a good thing.7 foods that can transform your healthBy Alison Anton
- September 1st, 2008Unfeatured
1 yellow onion, diced
3/4 cup chopped parsley plus a little more for garnish
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon mild paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 teaspoon salt (check sodium content of stock)
1 teaspoon agave nectar or sugar
2 tablespoons olive oil, plus another tablespoon for drizzling
6 to 8 chicken thighs, bone in, with skins
1 cup chicken stock or water
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 cup Gaeta or Kalamata olives, pits in
1. Mix the onion, parsley, spices, salt, and agave nectar in a medium bowl.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken in a single layer, and cook 2 to 3 minutes on each side until slightly browned.
3. Add the stock and onion mixture. Bring the stock to a boil, reduce heat to low, cover, and cook gently for 20 minutes until the chicken is tender and no pink flesh remains.
4. Place the chicken on a platter. Turn the heat up to medium-high, and let the sauce simmer for 2 to 3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.
5. Spoon the sauce over the chicken. Drizzle with olive oil, and garnish with the remaining parsley.
Nutrition info per serving (4): 297 calories; 22 g fat; 5 g saturated fat; 72 mg cholesterol; 18 g protein; 8 g carbohydrates; 2 g fiber; 459 mg sodium
- September 1st, 2008Unfeatured
1 cup pitted Kalamata olives
1 canned sardine fillet
2 tablespoons fresh lemon juice
1/2 tablespoon capers
2 cloves garlic
1/4 cup olive oil
1/4 teaspoon sugar (optional)
Blend all ingredients in a food processor or blender until pureed.
Nutrition info per serving (4 to 6): 160.4 calories; 15 g fat; 0.7 g saturated fat; 2.8 mg cholesterol; 0.6 g protein; 6.1 g carbohydrates; 0.1 g fiber; 712.9 mg sodium