It's Allergy Season!
Allergies & Asthma Center – If you log
onto the Women’s
Health Monitor web site, you can see why Asthma &
Sinusitis go together like a horse and carriage…that is, unless you
get modern-day treatment. Physicians first noticed a connection between
sinus and chest ailments way back in the second century. What they
didn't know then was that treating sinusitis can make asthma much easier
to live with.
This short excerpt is on the web site and you
can access the full article about Asthma & Sinusitis in vol. 9 No.
5, so log onto the Women’s
Lower Your Cholesterol:
If you would like to lower your cholesterol try
eating foods that are high in Phytosterols (phyto is the Greek word for
plant). We get them by eating products such as nuts, seeds, canola and
other vegetable oils, avocados, and olives.
In 15 to 16 recent studies, phytosterol
supplements showed a benefit. Overall total Cholesterol levels decreased
by an average of 10% and low-density lipopro-tein(LDL or "bad
cholesterol") levels fell by an average of 13%.
Researchers suspect that phytosterols do more
than just block cholesterol. In olive oil it changed the composition of
LDL reducing its potential to do harm. Several studies have found that
physterols may ease symptoms of prostate disorders in men. Some early
research suggests that plant sterols may protect against colon cancer as
Printed information was supplied from the
American Journal of Medicine, which was featured in the Women’s
Health Monitor magazine.
Here is a recipe for cholesterol-free fare from
the Health Monitor:
2 cups whole-wheat pastry flour
½ cup sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
1-1/4 cups plus 2 tablespoons
2 tablespoons walnut or vegetable oil
1 teaspoon vanilla extract
1 cup chopped prunes
½ cup chopped toasted walnuts
walnuts, arrange them in a single layer on a baking sheet,
and bake at 350 degrees F for 8 to 10 minutes (5 to 6
minutes for chopped nuts) or until lightly browned with a
toasted, nutty smell. Watch the nuts closely during the last
minute or two, as they tend to brown quickly. (Tip: Toast a
large batch and refrigerate extras in an airtight
Place the flour, sugar, baking
powder, baking soda, and cinnamon in a large bowl, and stir
to mix well. Add the applesauce, oil and vanilla extract,
and stir just until the dry ingredients are moistened. Fold
in the prunes and toasted walnuts.
Coat an 8-x-4-inch loaf pan with
non-stick cooking spray. Spread the mixture evenly in the
pan, and bake at 325 degrees F for 50 to 55 minutes, or just
until a wooden toothpick inserted in the center of the loaf
comes out clean. Be careful not to over bake the bread.
Remove the loaf from the oven, and
let set for 15 minutes. Invert the loaf onto a wire rack,
turn right side up, and cool to room temperature. Wrap the
loaf in plastic wrap or aluminum foil, and allow to set for
several hours before slicing and serving (This will give the
loaf a softer, moister crust.) Refrigerate any leftovers
within 24 hours. Yield 16 slices
Nutritional facts (per slice)
Calories 148, Carbohydrates 26
grams, Cholesterol 0 mg, Fat 4.2 grams, Fiber 3.1 grams,
Protein 3.3 grams, Sodium 121 mg.
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