Month: April 2017

7 Myths (Almost) Everyone Believes About The Human Body

Post author By HealthyWay Staff Writer
Post date April 20, 2017

We like to think that we understand our bodies fairly well.

Unfortunately, that’s not always the case. Many of the “facts” we learn about our bodies are actually myths, and the truth can be somewhat counterintuitive.
For instance, humans have far more than five senses, depending on the methods you prefer for categorization. Spicy foods don’t usually cause peptic ulcers, eating before swimming won’t give you life-threatening cramps, either, and swallowed gum doesn’t take seven years to digest.

And we’re just getting started. For instance…

You won’t ruin your eyesight from sitting too close to the television.

At one point, this myth held some truth. Before the 1950s, some televisions had radioactive components, so sitting too close could cause eyesight issues, according to a report in The New York Times.

However, modern televisions have sufficient shielding to prevent this type of damage. Sitting close to a TV may cause eyestrain, which isn’t pleasant, but it’s not permanent, either.
The American Academy of Ophthalmology notes that children can focus at closer distances than adults, which is why they often sit closer to television sets, but there’s no evidence that this practice damages eyesight in either children or adults.

Children usually grow out of the habit as they get older, but in the meantime, they’re not taking any serious risks by sitting a little closer.

Baby teeth are actually important.

They’re just holding a place for adult teeth, right? Don’t worry about washing them—don’t even pay attention to them until your child starts getting his real teeth.

But in reality, baby teeth (or primary teeth, to use the American Dental Association’s terminology) serve several vital functions. They help children eat, speak, and smile, and if a baby loses a primary tooth too early, they may have problems with their permanent teeth later on.
Plus, there’s no reason you shouldn’t start kids on good oral health habits early. Parents should brush their kids’ teeth regularly and book dental appointments as soon as the first primary tooth appears.

Your diet won’t detoxify your body (much).

Sometimes, your body just doesn’t “feel right,” and that’s when about 50 million websites and supplement dealers will tell you it’s time for a cleanse. Maybe you try a “raw food detox.” Maybe it’s a “juice cleanse.” You might even go for something as out-there as the “cabbage soup diet,” which is pretty much what it sounds like.
Before you bust out the juicer, though, there’s something you should know: Your body already has a pretty good detoxifying system built in, and it is called your liver. In fact, extreme diets like many of these “cleanses” can do more harm than good.

That’s according to no less an authority than the National Center for Complementary and Integrative Health, a branch of the National Institutes of Health. You’d think complementary health advocates would be all about the detox. Not this authority.
“There isn’t any convincing evidence that detox or cleansing programs actually remove toxins from your body or improve your health,” the NCCIH writes on their website.

Meanwhile, the risks of, say, an all-juice diet include insufficient nutrition, serious problems for people with kidney disease, and absolute disaster for diabetics. If you feel “off” and find yourself tempted to embark on a detox diet, talk to your doctor instead. They can help you find a healthy way to get your system back on track.
Meanwhile, don’t worry so much about toxins. As long as you’re healthy, your liver’s on the case.

That stubble isn’t your fault.

This myth took off because it feels so true; wouldn’t that be just like reality to make a “solution” turn into a greater problem? Well, reality is actually on your side this time. Shaving your body hair doesn’t do a single thing to affect the thickness, texture, color, or growth-rate of all those whiskers.

Jonas Sickler is director of operations at ConsumerSafety.org, an online hub for safety information about food, medication, and products. He tells HealthyWay that the myth of thicker growth post-shave is “all just an illusion.”
“Your hair tapers as it grows, and shaving it exposes the thicker middle of the hair shaft, which makes the hair appear to be darker,” Sickler says. “Short hair is also more rigid, which is why stubble feels so coarse.”

So if you want a hairless patch on your face or your body, feel free to break out the razor. Shaving is a temporary solution, but it’s not going to make matters worse.

Your fingers don’t prune up for the reason you think they do.

It seems obvious: Fingers and toes get all wrinkly in the bath because they’re absorbing water, expand, and fold like raisins along the whorls of your fingerprints. But the simplest explanation is not always the most accurate.
In fact, researchers realized in the 1930s that only healthy fingers wrinkle when wet. When people have nerve damage in their fingers, their tips remain smooth as ever, even after a nice, long bath. So, what does that tell us?

“No one knows for sure,” Sickler says. “But scientists believe that our fingers shrivel when wet to help us grasp slippery or submerged objects.”
That’s the hypothesis behind a 2013 study published in the journal Biology Letters. The researchers suspected that bath-time pruning is an evolutionary adaptation that developed to help us keep hold of objects in wet conditions. They had participants try to hold and manipulate wet and dry objects, with both water-wrinkled and dry, unwrinkled fingertips.

In the end, the participants with pruney fingers were able to move submerged objects from one tank to another 12 percent faster than their smooth-fingered counterparts.
“Our results are clear experimental evidence for the hypothesis that water-induced wrinkles improve the handling of submerged or wet objects,” the researchers concluded. Isn’t the human body amazing? And kind of gross?

Your mother was wrong about cracking your knuckles.

Didn’t your mother tell you not to crack your knuckles? Not only is it a disgusting habit, but according to your parents, too many cracks can increase your odds of getting arthritis later in life.

We’re pretty sure some secret cabal of moms made this one up to get their kids to stop what they consider an ugly routine, because the truth is, studies show cracking your knuckles doesn’t cause any damage at all, and it might even provide benefits.
When you crack your knuckles, “the two bones that make up the joint are not hitting each other,” Dr. Jessica Rosner, a chiropractor at Wholebody Solutions in Quincy, Massachusetts, assures HealthyWay. “When a knuckle or any joint in the body ‘cracks’ or ‘pops,’ it is the synovial fluid found between those joints that is releasing gas.”
Rosner describes a study conducted by Dr. Robert Boutin, a radiology professor at the University of California Davis, in which Boutin and his team examined 30 patients who regularly cracked their knuckles and 10 who didn’t. The knuckle-crackers didn’t show any ill effects from their habit.

In fact: “Typically, after a joint cracks, it has better range, which is beneficial and not harmful,” Rosner says.
There’s more research to be done in this area. Doctors can’t say for sure that cracking your knuckles definitely doesn’t have any harmful effects, just that this study didn’t reveal any. But they’re just as unsure about other possible benefits.
“A larger study will help determine if there are longer-term hazards or benefits of joint-cracking, but we’re excited we have found a way to answer some longstanding questions about the safety of this common habit,” Boutin said in a press release about his study.

For now, though, if popping your knuckles every now and then gives you a distinct sense of satisfaction, there’s no need to stop—unless, of course, your mother’s in the room.

Fingerprints are mostly unique, but fingerprint analysis isn’t perfect.

What’s the first thing that cops do when they enter a crime scene? They dust for fingerprints. Duh. If you can find a criminal’s fingerprints on something, you’ve got all the proof you need that they were at the scene—fingerprints are, after all, unique.

Well, sort of. While scientists believe that fingerprints are essentially unique, errors in fingerprint analysis might be relatively common. Very few studies have set out to determine the statistical estimation of fingerprint individuality, and because fingerprint analyzers are human, they make mistakes. One 2011 study found a false positive rate of 0.1 percent, which might seem low unless you’re on trial for a serious crime.
Adding to the difficulty: Some people are born without fingerprints. Medical conditions like Naegeli-Franceschetti-Jadassohn syndrome can make the lives of fingerprint analysts much more difficult (and it’s not a fun condition for spelling bee contestants, either).

Finally, fingerprint analysis is likely much more difficult than you’d think. Fingerprint analyzers look at minutiae, which can include everything from the endings of fingerprint ridges to the location of specific pores in the skin. The minutiae can be so complex that the same finger can leave two prints that seem almost entirely different.

Tags 50020721, body, hemingway

Nosh

12 Everyday Cooking Myths We Need To Stop Believing

Post author By HealthyWay Staff Writer
Post date April 19, 2017

Everything you know about cooking is wrong.
Well, okay, not quite everything. If you think you need to preheat the oven before popping in the turkey, and that exact measurements are crucial when it comes to baking, you’re absolutely right. But there are plenty of persistent kitchen myths out there, and chances are you’re falling for at least one of them.
We’re here to debunk these food prep mistakes and take your culinary skills to the next level. If you’ve heard any of these common misconceptions, it’s time to rethink your next big meal.

1. Milk makes scrambled eggs softer.

Scrambled eggs truly aren’t that hard to make, and they only require a few simple ingredients. But if you’ve been adding milk or cream to yours, you’re doing it wrong. Extra dairy can make your eggs thinner before cooking, which can then make it easier for them to get overcooked, since you’ll have to keep them over heat longer to let the mixture set.

If anything, just add some butter to your eggs or mix in a little sour cream when they’re almost done cooking. Kitchen Conservatory’s Chef Anne Cori suggests adding heavy cream when the eggs are almost cooked for a richer, fuller flavor.

2. Flip steaks frequently for even cooking.

Steak aficionados have been debating this one for ages. In one camp, you have the single-flippers. They believe you should put a steak on the grill and leave it alone until you’re ready to flip, because this method will help the meat develop a good sear.
However, in recent years, the multiple-flippers are gaining traction. They say you can still achieve the perfect steak even if you flip it more than once. They say the multiple flips will help cook the meat more evenly, too.

Annette Zito, cookbook author and creator of the recipe site KitchAnnette, comes down squarely on the side of the single flip. Cori agrees. You don’t need to fret over your meal on the grill, they say, both firmly of the opinion that the best steaks are only flipped once.
“Let the steaks cook on one side for the desired/necessary time, flip them, and let them cook until they are at your preferred doneness,” Zito counsels.

3. Oil makes boiling pasta less sticky.

Pasta is a meal that most everyone enjoys, but things can literally get a bit sticky, literally, during the preparation. To combat a mop of noodles, many people add oil to the pot, but it turns out that’s a big mistake as far as flavor goes. The video below explains why:
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4. Peppers’ heat lies in the seeds.

Many recipes that call for hot peppers suggest you can lower the dish’s heat level by removing the pepper seeds. However, the seeds actually contain very small amounts of capsaicin, the substance that gives peppers their heat.
The highest concentrations are found in the membranes of the peppers.

“The pith—or white inner fibers—that have all the heat,” says Zito.
The seeds themselves aren’t hot, but they’re often coated in capsaicin because they sit within the membrane. If you really want to dial back the heat, remove the seeds and the pith before adding peppers to your dish.

5. Steel-cut oats reign supreme.

At some point around 2010, steel-cut oats emerged as something of a fad food, at least in the neighborhood surrounding the offices of Mother Jones magazine in San Francisco. Rolled oats just seemed so basic. But are the slow-cooked variety of oats really all that different from their rolled cousins?

While steel-cut oats have a slightly lower glycemic index number, the only difference between the two products is how they’re processed. That’s right; steel-cut oats are just rolled oats in a different shape.
The name rolled oats is pretty accurate, as they’re just oats rolled flat, whereas steel-cut oats are chopped oat kernels. It’s ultimately up to your taste buds which you like better, but, for our money, rolled oats win in every category—they take less time to cook, they’re creamier and softer, and they’re usually cheaper.

6. You can soften butter in the microwave.

What do you do when you forget to take the butter out of the fridge so it can soften before you add it to your baking dish? The quick and obvious solution is the microwave, but softening butter in the microwave could actually be messing up your recipes.

When butter gets to a certain temperature, it doesn’t cream as well as it should.
“Never [microwave butter] as you might break the emulsion,” explains Cori. A microwave won’t heat the butter evenly, and this will affect the way it holds up in a recipe.
It’s always best to simply remember to set your butter out for a recipe before hand. But if you’re in a pinch, follow this video’s easy tip for usable butter.

Alternatively, you can pound the butter into a thin sheet or use a warm water bath to soften the butter needed.

7. You can skip searing meat for stew.

Most stew recipes call for you to brown the meat before adding any other ingredients, but not all at-home chefs understand why this step is so important.

If you’ve ever been told to skip this step, forget that advice—it actually adds a ton of flavor to the dish that you can’t try to fake by adding other ingredients.
“Not only does it add flavor to sear before, if you don’t, then you’ll have steamed chunks that will not be appetizing,” says Zito.

8. Sandwich bread makes good French toast.

Ultimately, you can make French toast however you’d like, and if all you have is white sandwich bread, it might end up satisfying your craving. This is pretty much the worst bread to use for French toast, however, because it’s too “fresh” and soft.

The point of French toast is to use up old stale bread that you have around because it soaks up the egg mixture, making it soft again. Using bread that’s already soft will just result in a mushy mess, even if it has a good flavor.
Zito says that “stale or dried bread (you can do a low-and-slow 10 minutes in the oven to keep the bread’s flavor which gets lost with stale) will be better to absorb the egg mixture and not fall apart.”

9. You can make guac ahead of time.

Guacamole doesn’t take a ton of time to make, but it can be tempting to prepare anything ahead of time when you’re trying to get ready for an event. Guacamole should never be one of those things, though, because all the lime juice in the world won’t stop the avocado from slowly oxidizing.

If you must make it ahead of time, invest in a good, air-tight container, and pack the guacamole in as tight as possible (so as little air as possible remains between the dip and the lid.) You can also cover the top with a little bit of lemon juice and press cling-wrap to it, again keeping any air from reacting with the avocados.

10. Marinades tenderize meat.

Cooks use marinades to infuse flavor into their meat before cooking, but some also believe it can make the meat more tender. This really isn’t true, though, as most marinades will not sink into a piece of meat deep enough to have that much of an effect on the texture.

“Marinades are for flavor,” Cori explains. “The only marinades that tenderize are marinades that use yogurt or papaya.”
Your best chance at getting the tenderest piece of meat is to cut it correctly before you serve it, or to slow cook it so all of the connective tissues break down.

11. Cooked pasta should be rinsed.

Those who rinse their pasta after cooking typically do so because they either don’t want it to get any softer or because they’re using it for a cold pasta dish. Regardless of the reason, it’s not a good idea no matter how you’re using it.

It may not actually cool down the pasta as quickly as you’d think it would, and it also removes much of the starch on the outside of the pasta. Whether you’re using it hot or cold, this means that your sauce isn’t going to stick to the pasta and the dish might not taste as good.

12. Cooking produce removes nutrition.

Common wisdom holds that eating raw fruits and vegetables is the best way to consume produce, because cooking removes all of the nutrients.
However, the reality is a whole lot more complex than that. While various cooking methods may change a vegetable’s nutrient profile in various ways, not all of the changes are losses. Some nutrients, such as lycopene, become more available in cooked produce. Others, such as C and B vitamins, tend to degrade with the cooking process.

Ultimately, though, the only healthy vegetable is one that you’re willing to eat. Maybe it’s time to worry less about how we prepare our fruits and vegetables and more about how to get them into our diets.

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Motherhood

Parents Of Successful Kids Have These 7 Things In Common, According To Science

Post author By Scott Bender
Post date April 19, 2017

Parents have a great responsibility to raise their kids to the best of their ability. Here are seven things that parents who raise successful children have in common.

Adopting some of these practices may help to ensure the growth and success of your children now and in the future.

They make their kids do chores.

If you never teach your kid to do their laundry because they aren’t great at sorting, you aren’t doing them any favors. They’ll go off to college and, as actual adults in the world, will not know how to do their own laundry. And that’s pretty insane.
The most important thing to realize with chores is that you’re teaching your kids responsibility (not to mention that if they don’t do these things, someone else will have to).

Julie Lythcott-Haims, former dean of freshmen at Stanford University and author of How to Raise an Adult, said, “If kids aren’t doing the dishes, it means someone else is doing that for them, and so they’re absolved of not only the work, but of learning that work has to be done and that each one of us must contribute for the betterment of the whole.”

Lythcott-Haims goes on to elaborate about how teaching your kids when they’re young to do chores and have responsibility will most likely shape them into better employees, teammates, and people of empathy because they’ll have more understanding of independence and hard work.

They teach their kids social skills.

There was a 20-year study done on kids beginning in kindergarten and following them until they were 25 years old. The research found a huge correlation between kids learning social skills in kindergarten and going on to become successful adults versus those who did not learn the proper social skills.

As summarized here, “The 20-year study showed that socially competent children who could cooperate with their peers without prompting, be helpful to others, understand their feelings, and resolve problems on their own, were far more likely to earn a college degree and have a full-time job by age 25 than those with limited social skills.”
This theory is more important than ever today because of the constant use of iPads and phones as a means of distracting a child while adults enjoy their meal or socialize.

It’s incredibly important to teach young kids proper social behavior as well as emotional behavior and tools to deal with everyday situations.

The family gets along.

We understand this may not always be an achievable situation, but hopefully the parents are willing to try.

It may be common knowledge that kids whose parents get along tend to do better emotionally than kids who grow up in a house with parents who fight, but it’s also proven true that kids tend to do better with a single, happy parent over two parents who do not get along.
Conflict prior to a divorce can have a major negative impact on the child. What is also key to a child’s well-being is how the parents get along after the divorce.

Business Insider says, “One study found that, after divorce, when a father without custody has frequent contact with his kids and there is minimal conflict, children fare better. But when there is conflict, frequent visits from the father are related to poorer adjustment of children.”

The study goes on to explain how kids in their twenties still report pain and distress over the conflict from their parents divorcing from when they were children.

The parents have attended higher education and have good jobs.

This idea goes along with the theory that kids want not just to follow in their parents’ footsteps, but they frequently want to achieve more than their parents. There is a mentality that kids want to make their parents proud.

By doing so, they often feel the desire to earn more money or build a better business in an effort to do something that builds on the foundation of what their parents did and goes one step further.
In one study researchers found that “Pulling from a group of over 14,000 children who entered kindergarten in 1998 to 2007, children born to teen moms (18 years old or younger) were less likely to finish high school or go to college than their counterparts.”

Parents who went to college are more likely to [linkbuilder id=”6668″ text=”raise kids”] who will go to college, and furthermore, when children are young, their parents’ educational level seemed to have a direct effect of the child’s desire for education and occupation well into their forties.

Parents teach conflict and resolution.

E. Mark Cummings, a developmental psychologist at the University of Notre Dame said, “When kids witness mild to moderate conflict that involves support, compromise, and positive emotions at home, they learn better social skills, self-esteem, and emotional security, which can help parent–child relations and how well they do in school.”

An example of this is a kid who witnesses his parents fight and then come to a resolution (and make up happily) or solve another problem together. In these instances, when the child sees the comforting conclusion to the fight, he or she will be happier and more emotionally secure afterward when the tension from before the fight has been released.
Therefore, the child will learn to have more of an open mind about constructive arguments and trust in the process to talk about certain feelings, emotions, and things that may be causing problems. Cummings goes on to say, “Our studies have shown that the long-term effects of parental withdrawal are actually more disturbing to kids’ adjustment than open conflict.”

This is because the children will feel stress but won’t know exactly why, which could lead to further developmental and behavior problems.

Quality Time Over Quantity

There is a social stigma that parents—especially mothers—should be around their young children as much as possible. But a recent study found that “In fact, it appears the sheer amount of time parents spend with their kids between the ages of 3 and 11 has virtually no relationship to how children turn out, and a minimal effect on adolescents.”

The research goes to explain how helicopter parenting or forced parent/child time could actually have a negative effect on the child because the parent is stressed during their time together.
Whether it’s because of work, marital problems, or any other reason, the stress is passed on to the child. This is called “emotional contagion,” which is the psychological phenomenon in which people “catch” feelings from one another like they would a cold.

The most important factor was the focus on quality time with children versus quantity. It’s not so much about the number of hours, but what goes on during those hours. Talking, going outdoors, exploring are all examples of quality time; doing activities together benefits the child more than just sitting around and watching television.

Valuing Effort Over Focusing on Failure

There is an ancient proverb that says, “Fall down seven times, get up eight.” There are countless other adages that explain the idea that much more emphasis should be placed on trying, failing, and trying again versus the notion of succeeding or not succeeding. This article about “fixed mindsets” and “growth mindsets” further explain this concept, which is summarized here:
A “fixed mindset” says that our character, intelligence, and creative ability are predestined traits that we can’t change. Essentially, if you fail, you are never going to learn. You’ll always fail.

A “growth mindset,” on the other hand, thrives on challenge and sees failure not as evidence of a lack of intelligence but as a platform for growth and for stretching our existing abilities.

Therefore we must teach our children the importance of learning from failure and using what they’ve learned to try again—only this time with more knowledge.
One way to look at this that many kids can relate to is if you’re playing a video game and you die at a certain point, you don’t give up. You play again, and now that you know there is someone hiding behind that wall, you’ll be prepared. You have learned from your first time and will use that knowledge to advance further in the game—just as you do in life.

Tags 50021176, Commerce, hemingway, parenting

Nosh

13 Common Cooking Mistakes Most People Are Making Without Even Realizing It

Post author By curtis.strite
Post date April 18, 2017

It’s not easy to prepare gourmet, world-class meals.

If it were, everyone would do it, and we wouldn’t need so many celebrity chefs.

The fact is that a lot of people make the same mistakes over and over. These common errors might just make your time in the kitchen a little less enjoyable. They might even ruin your entire cooking project.

If you love to cook, pay attention. Here are some things that most people get wrong.

1. Cooking Cold Meat

Meat that goes straight from the refrigerator to the frying pan has a hard time cooking evenly. Some parts stay colder and take longer to get up to the right temperature.

The solution is to leave meat out at room temperature for a half-hour or so before cooking it. When the meat is a consistent temperature all the way through, it will cook more evenly, which means it’ll taste better, too.

2. Using the Wrong Knife

We all know people who chop their vegetables with a bread knife. The serrated edge might be attractive when you have to get through a dense, woody sweet potato.

A better solution is to invest in quality knives, though. Keep your blades sharp. And when it’s time to dice the onions, don’t reach for the bread knife. That task is better handled by a nice sharp chef’s knife.

3. Sautéing Wet Vegetables

The secret to a great stir fry is to let your veggies dry before throwing them in the pan. If they’re covered in excess water, they’ll steam rather than actually sautéing. That means they’ll be limp and mushy, and they’ll lack that tasty brown coating that you get from a proper stir fry.

It’s especially important to let greens dry out thoroughly before cooking them. There’s nothing worse than soggy, limp greens. After you rinse them, let them dry in a colander or spread them out on a kitchen towel and roll it up to remove excess moisture.

4. Cutting Meat Too Soon After It Finishes Cooking

That steak may look appetizing right out of the pan, but don’t start carving it immediately.

Chefs recommend letting meat sit out for a few minutes after the cooking process is complete. It all has to do with moisture. When a slab of meat cooks, all of its juices migrate toward the center of the cut.

As the temperature of the meat slowly returns to normal, the juices distribute themselves evenly across the entire piece of meat. That means every bite will be moist, tender, and delicious.

How long you should wait depends on how much meat you’re dealing with. A single serving, like a steak or a chicken breast, probably only needs about 5 minutes to get its juices flowing. For larger cuts, such as a whole chicken, duck, turkey, or turducken, you’ll probably want to let the meal rest for half an hour before you start carving. Hey, that’s what appetizers are for!

5. Using Extra Virgin Olive Oil for Everything

Extra virgin olive oil (or EVOO if you’re Rachael Ray) has become something of a celebrity in its own right. Doctors tout its health benefits. Chefs love the flavor.

But the fact is that although olive oil might be great in salad dressing, it actually makes a pretty poor cooking oil. That’s because olive oil has a relatively low smoke point, which means that it starts to burn and smoke at temperatures commonly used to pan fry a meal.

If you want an oil to cook with, choose something with a higher smoke point, such as grapeseed or sunflower oil. For deep frying, go with a less expensive option such as vegetable, corn, or peanut oil.

We’re not saying you shouldn’t keep a bottle of high-quality extra virgin olive oil in your kitchen. You should. It’s the go-to oil for salad dressings, marinades, and sautéing. Just don’t expect it to do everything itself.

6. Cutting Meat With the Grain

You might have noticed that meat has its own “grain.” The proteins and tissues simply grow that way naturally.

Some folks are tempted to cut along with this grain, figuring that it must be there for a reason. That’s a mistake.

When you cut against the grain of a slice of meat, those proteins don’t bind together so much, resulting in a nice, tender cut. Grain-cut meat tends to get tough and chewy.

7. Flipping Meat Too Much

Generally, the less you flip a frying piece of food over in the pan, the better it will turn out. The next time you make a steak or a burger, resist the impulse to flip it over every other minute.

Instead, let one side cook until it gets the sear you’re looking for. Then flip it. If you only flip your burgers once throughout the whole cooking process, all the better. That just means you’re getting it right.

8. Oversalting

We’re definitely guilty of this one. You want your meals to be flavorful, and the simplest way to add more flavor to a piece of food is to up the salt content.

Unfortunately, while this does add a lot of flavor, it’s not that good of a flavor. With salt, less is more. Just remember: You can always add more seasoning if you find that you were a little light on your first try. It’s a much harder thing to get flavoring out of a piece of food that’s already been salted to kingdom come.

9. Boiling Pasta Without Enough Water

Here’s the spaghetti hack you’ve been waiting for. The more water you put in the pot, the less sticky your noodles will be.

Experts recommend that you boil a pound of pasta in at least 5 quarts of water. That’s a little over a gallon! We hope you have a big stock pot in your pantry.

10. Putting the Garlic in Too Soon

A few cloves of diced garlic can improve pretty much any savory dish. Don’t make the mistake of adding it too early, though. Garlic burns easily. When it burns, it develops an unpleasant bitter taste.

If you want to avoid burning the garlic, you can’t cook it very long. If you sauté both onions and garlic in the same pan, put in the onions first. Only after everything else is close to done should you add the garlic.

11. Substituting Dry Herbs for Fresh Herbs in a 1:1 Ratio

We understand; you don’t always have a fresh sprig of thyme lying around. That’s what dried herbs are for. But if you’re following a recipe that calls for a teaspoon of fresh herbs, don’t substitute a whole teaspoon of dried herbs. The dried stuff is much more potent.

To safely substitute dried herbs for fresh ones, only use about one-third of the amount specified by the recipe.

12. Forgetting to Taste Your Own Dishes

This one may seem obvious, but when you’re following a complex recipe and you’ve got four pots on the burners, it can be easy to forget.

Taste your meals frequently. Taste them before you add seasoning. Taste them after the salt goes in. Most importantly, taste them just before you go to serve them to friends and family. If something needs a little tweak, you want to find that out before people dig in.

13. Not Leaving Enough Empty Space in the Pan

Pans aren’t designed to be completely filled with food. The problem is that when the entire surface of the pan is filled, the food itself traps moisture. That leads to steam. Steam leads to soft, limp food without a satisfying seared surface.

Leave a little extra space in the pan next time you fry something. You’ll be amazed at the difference it will make!

Tags 50020341, fuel, hemingway

Wellbeing

8 Ways Our Bodies Are Scarier Than Any Horror Movie

Post author By HealthyWay Staff Writer
Post date April 18, 2017

The only reason that we’re not horrified by our own bodies is that we’re used to them.

Take an alien’s point of view, and you can see how disgusting we truly are. We’re big sacks of oil, water, skin, and bacteria, and our bizarre biology gets even stranger when you look closely.

For instance, you might not have known that…

1. Your body can attack its own senses.

Our immune systems are amazing, but sometimes they’re a little too amazing. Take autoimmune inner ear disease (AEID), a condition in which the immune system starts attacking the inner ear.

The condition is rare but can eventually lead to permanent hearing loss—all because the body assumed that our ears were working against it (presumably after you turned on that Nickelback song). The immune system can also attack the eyes, nerves, and joints—and in many cases, doctors aren’t really sure why it happens.

We do know that the incidence of immune system disorders seems to be increasing, but it’s possible that we’re simply recognizing more cases. As it turns out, our bodies are often their own worst enemy.

2. We’re constantly shedding skin.

We shed from 0.001 to 0.003 ounces of skin flakes every hour, according to a study in Environmental Science & Technology. At this rate, we shed our entire outer layer of skin every two weeks.

That means that much of the dust you see coating the surfaces of your home comes from your own body (or the bodies of the people you share your home with). While that’s gross, the good news is that those skin flakes also contain oils, which seem to reduce ozone levels in your home. Ozone can irritate your eyes, nose, and throat, so in a way, your skin dust is doing some good.

Still, you should probably dust occasionally. As your dead skin cells accumulate, they attract dust mites, which eat skin cells and create “approximately 2,000 fecal particles” over their 10-week life span. Oh, and they look like this.

3. Eye mites are also a thing.

These mites are thought to be less problematic than dust mites, but they’re no less disgusting. They live on your eyelashes or in the pores of your face, coming out at night to reproduce. We’re not sure what they eat, but given that they live on your face, they probably eat your face. Hey, we’re just saying.

There are two species of eye mites, and one species doesn’t have anuses. That means that they gradually get fuller until they die—then the built-up waste degrades on your face.

The good news is that they don’t seem to cause any harm, although some scientists have suggested that eyelash mites may cause involuntary twitches. They also might be linked to skin inflammation, but only when they’re over-populated.

So, to recap: Eye mites live in your pores, come out at night, reproduce, lay eggs, then die in an explosion of poop. If you don’t feel like washing your face right now, you’re an incredibly disgusting person.

4. Baby teeth are pretty much something out of a Cronenberg movie.

Aw! Junior lost a tooth! Isn’t that adorable?

Well, yeah, if you can’t see Junior’s skull.

Baby teeth are also known as deciduous teeth, and they start to grow when a baby is an embryo. They gradually “erupt” as a child ages, but around age 6, they’re ejected by the primary teeth in a process called exfoliation. Think about that the next time you’re scrubbing your face.

Given that exfoliating teeth are pretty confusing, it’s no surprise that so many cultures believe that something magical happens to the child. In the Western world, we’ve got the tooth fairy, but in Brazil, China, and in many other cultures, the discarded baby teeth are tossed on the roof of the house for luck. In Korea, kids throw their baby teeth at crows while reciting a song.

That might sound ridiculous, but remember: At least parents in these cultures aren’t shelling out cash for their kids’ gross baby teeth.

5. Pregnancy is beautiful but also pretty horrific.

Look, we’re not trying to say that motherhood is terrifying; it’s a natural, beautiful process and one of the most important things that a human can do.

It’s also terrifying. Sorry.

Take, for example, how fetuses can taste some of the foods that their mothers eat, or how those same fetuses repeatedly pee in the womb (and, uh, consume their own urine). How about how pregnant women will often lactate when they hear a baby crying?

We could go on, and we will, because we don’t have any shortage of weird pregnancy facts. A pregnant woman’s uterus can grow to 500 times its normal size during a pregnancy, and her feet can grow a shoe size (they can also stay that big, by the way).

Pregnant women are more likely to suffer broken bones, thanks to hormonal changes, and after giving birth many women will experience sudden hair loss. All of which is to say that mothers are basically superheroes for what they put their bodies through (and babies are basically parasites—incredibly cute parasites, but parasites nonetheless).

6. We’ve got as many bacterial cells as human cells in our bodies.

Scientists used to believe that there was a 10:1 count of microbes to human cells, but recent research suggests that it’s probably a 1:1 ratio. As one scientist noted to Nature.com, “It’s good that we all now have a better estimate to quote, but I don’t think it will actually have any biological significance.”

That’s because the point is that we’re made up of as much bacteria as anything else. What’s more, we absolutely depend on that bacteria to stay healthy. Bacteria help us digest, of course, but they also synthesize vitamins and help us fight off disease.

That’s not to say that they’re all good, of course. In fact, scientists have gradually moved away from calling bacteria “good” or “bad,” since some can be both.

Escherichia coli (E. coli), for instance, is an important part of your body’s bacterial biome, but it can be deadly if it’s in your food.

7. When you die, your body starts to digest itself.

For the most part, we have a mutually beneficial relationship with our bacteria, but those bacteria get the last laugh. When your immune system stops functioning, the bacteria can spread to other organs, and they do that within a few minutes.

Your stomach also plays a role. While you’re alive, your body creates a bicarbonate solution that prevents the stomach from essentially digesting itself. When you stop producing this bicarbonate—due to, oh, say, death—there’s nothing to protect you. Your stomach acid starts eating through your body pretty quickly.

Meanwhile, your cells’ acidity increases when they stop receiving oxygen, and all tissues
start to break down. It’s a pretty fascinating process from a scientific perspective, and forensics specialists even maintain “body farms” with dozens of corpses decomposing in the open air. The idea is to watch how decomposition changes due to various factors.

Stumbling into one of these parks might ruin your picnic, but they provide vital data for the people who solve crimes and create medicines.

8. Oh, and your corpse might also turn into a bar of soap.

Sort of. Okay, not really, but it’s an interesting image.

There’s a phenomenon colloquially known as “corpse wax,” and if that’s not descriptive enough for you, well, strap in. Under certain very specific conditions, decomposing bodies can create a substance called adipocere, described by Atlas Obscura as having “a soft, greasy gray appearance when it starts to form.”

Over time, it hardens and turns brittle, preserving the body for future generations (provided that there’s enough of the stuff). Yes, your body can essentially mummify itself, provided that it’s left in a “warm, damp, alkaline” environment. Not only do you have a skeleton inside you (spooky), but you might have a mummy as well.

Look on the bright side: From the time your mother carried you around until well after you’re dead, you’ll be grossing people out. Not a bad deal, right?

Tags 50020406, body, hemingway

Motherhood

10 Snack Hacks All Parents Should Know

Post author By Staff Writer
Post date April 18, 2017

What is your kid eating when you’re not in the picture? If you don’t provide your kid with fun, nutritious, and flavorful snacks, odds are they’ll find their way to the junk food.

Trying to cut out junk food can be an uphill battle when it comes to kids. Trips to the grocery store always seem to end in the snack aisle, where sugar and added chemicals know no bounds. Instead of reaching for a box of high fructose corn syrup, you can try making healthier versions of these sugary snacks, like these homemade fruit roll-ups. You can even customize them with your kid’s favorite fruits!

Ingredients
2 cups fresh cut strawberries (or another fruit of your choice)
2 cups fresh cut mango (or another fruit of your choice)
2 Tbsp honey
2 Tbsp lemon juice
Preparation
1. Preheat oven to 170 degrees Fahrenheit
2. Combine strawberries and mangos in a blender or food processor and blend until smooth. Add honey and lemon juice until just combined.
3. Line two baking pans with parchment paper or silicone sheets. Pour puree into pans and spread with a rubber spatula until even and thin (about 1/8 inch thick)
4. Bake pans in the oven for 3-4 hours or until puree is no longer tacky and and firm to touch on the top, and no longer wet on the bottom.
5. Allow the puree to cool. Place another sheet of parchment paper on top, and flip the puree out of the pan onto a clean surface, keeping it sandwiched between the parchment paper.
6. Using clean scissors, cut into long strips. Remove the top layer of parchment paper, and roll the strips up. If they unroll a bit, you can secure them with tape or a fun sticker! Store in an airtight container for up to a week.

There you have it! Easy, delicious, and secretly healthy. Perfect, because every parent wants their kids to eat right. At the same time, though, there are only so many hours in the day. That’s why we went searching for the quickest and most kid-friendly snacks we could find. Most of these are so simple you can even get your kid involved in the preparation!
Moms and dads, get ready to enter snacking nirvana.

1. The Frozen PB&J Hack

We won’t bore you with the details of how to make a peanut and jelly sandwich. You know what your kid likes: crusts on or off, strawberry or grape, creamy or chunky.

But did you know that the humble PB&J actually freezes wonderfully? You can make a batch on Sunday and have snacks for the week. Best of all, these sandwiches will defrost in the lunch bag and be ready to go by the time breakfast wears off.

2. Ever-Fresh Apple Slices

Apple slices make a great afternoon snack. They’re sweet, delicious, nutritious, and legend has it that they’ll even keep the doctor away!

But no kid wants to eat browning apple slices, and coating every slice in lemon juice is a hassle. Here’s a simple trick to keep apple slices kitchen fresh all the way to snack time.
First, you’ll have to unlearn everything you think you know about cutting apple slices. Don’t slice through the center; don’t waste time carving out seeds and core.
Instead, set your apple stem-side-down on the cutting board. Slice straight down, making your cut just outside the core. Repeat that four times (or more, if your kid likes thinner slices).

Then reassemble the apple around its square core. Hold the whole thing together with a thick rubber band and throw it in the paper bag! The apple skin will prevent oxidation, ensuring that every slice is as crisp and fresh as possible.

3. Cashew Shaker

Send your kids to school with a healthy, convenient blast of protein that’ll keep them sharp all the way through their after-school activities.

Simple take a mason jar and an empty juice carton. Using the jar’s lid as a stencil, draw a circle around the top of the carton, including the resealable spout.
Cut that circle out and set it on top of the jar. Seal it in place with the jar rim. Fill your shaker jar with cashews, peanuts, or even trail mix. Whatever your kid’s favorite dry snack is, they’ll enjoy eating it more when it comes in such a fun and convenient package.

4. Slushy Dessert

Juice drinks that come in pouches seem custom-made for this trick. Just freeze a pouch, cut off the top, and hand your kid a spoon.

They’ll love the sweet, fruity slush, and they’ll never even notice that their dessert is a decent source of vitamins!

5. Edible Jewelry

At certain ages, kids seem like they’re always hungry. Their bones, muscles, and brains are developing rapidly, and that takes a lot of energy!

Give your kid an all-day snack by making some fun edible jewelry. We’ve all seen the candy necklaces, but there’s a healthier way to try this old favorite. The good news is that kids love to participate in this activity, so you don’t have to do all the work yourself.
Pick your kid’s favorite round cereal. (Let’s hope it’s Cheerios. Cheerios are probably your most nutritious option.) Anyway, get a big bowl of Cheerios or whatever else your child prefers, as long as it’s shaped like a ring.

Now, simply string the cereal along a length of twine. Once it’s full, tie it up, and present it to your kid as an awesome piece of edible jewelry. If you have really hungry kids, you can always stack necklaces—and even mix and match types of cereal for a one-of-a-kind flavor sensation that’s totally wearable.

6. The Portable Smorgasbord

If you have kids, chances are there’s a craft box sitting around somewhere in your house. These partitioned plastic cases are great for storing beads, buttons, and jewelry (maybe even edible jewelry!) You know what else they’re good for? A veritable feast of kids’ snacks that’s custom built for the road.

Start by washing your craft box thoroughly. It should be as clean as the plates you eat dinner off, because it will essentially become a plate your kid eats dinner off.
Invite the youngsters in the kitchen to help pick snacks. In our household, popular choices include blueberries, carrot slices, animal crackers, grapes, and cheese cubes.

Simply fill each compartment with its own kid-sized snack. When your children get hungry later in the day, they’ll be able to mix and match as they please. With larger craft cases, they’ll even have enough to share with friends or if you’re lucky, even their siblings.

7. Ants on a Log

File this one under “oldie but goody.” Cut celery stalks in 4-inch lengths. Then fill them with peanut butter. That’s it for the “log.”

Now for the ants. Place a row of raisins on the peanut butter, which should hold them fast. This snack does tend to get a little bit messy in transit, but kids love them, and they’re a great nutritious alternative to junk food.

8. Safari Logs

This playful twist on the old “Ants on a Log” snack is great for kids who love animals. Start the same way you would to make Ants on a Log, except cut your celery stalks down to just 2 or 3 inches in length.

Fill the hollow of the celery with peanut butter. Then place your kid’s favorite animal cracker in the peanut butter. You can even add raisins or other dried fruit as “animal feed”!
Repeat with other animal crackers to give your child an edible zoo.

9. Fruit and Veggie Flowers

It’s not always easy to entice kids to get all of their recommended servings of fruits and veggies. By dressing up sweet melon and kiwi, though, you create a visual appeal that’s hard to resist. Just be careful. You might end up eating all of these yourself!

First, peel and slice cantaloupe or honeydew melon in half-inch-thick slices. Then grab your favorite 2-inch flower-shaped cookie cutter and press out as many melon flowers as you can.
Take a smaller version of the same cookie cutter. If you have 1-inch flower cutter, that’s perfect. Peel and slice kiwi in quarter-inch slices. Press those in flower shapes, and layer the smaller kiwi petals on the larger melon flowers.
Cut red grapes in half to create the pistil, or center of the flower. Kids will love the look and the taste, and you’ll love the vitamins and fiber you’re sneaking in their diet.

If you don’t have cookie cutters, don’t despair. Just trim the fruit by hand. It’s a little more labor intensive, but you can come up with your own beautiful shapes.

10. Fruity Caterpillars

Here’s another cute option that’ll increase your child’s fruit intake. Start with a bag of grapes (red or green, whichever your kid prefers). You’ll also need a small amount of white frosting, a bag of wooden skewers, and a bag of mini chocolate chips.

Line the skewers with grapes, piercing each fruit through the side rather than lengthwise. You can start to see why these are nicknamed “caterpillars.” But to really complete the illusion, you need to give these cute snacks some eyes.
That’s where the icing and chocolate chips come in. Place two small dabs of icing on each caterpillar’s “head.” Then stick a chocolate chip on each dab to complete the picture.

Pro tip: You will need to make sure the grapes that become the caterpillar heads are totally dry before creating the “eyes.” Otherwise, the frosting might slide right off. Pack a caterpillar or two in your kid’s lunch for dessert. They won’t even realize they’re eating fruit rather than sweets!

Tags 50020491, hemingway, parenting

Nosh

7 Foods We Eat In The U.S. That Are Banned In Other Countries

Post author By Lisa Douglas
Post date April 17, 2017

Competition in the production of food is huge in the United States. Farmers and manufacturers need to do things fast and cheap in order to make a profit. Unfortunately, fast and cheap doesn’t necessarily equate to healthy for humans, because harmful chemicals are often used to increase profit margins.

We consumers don’t know half of the toxic substances being put in our food and have to rely on the government to protect us. Sadly, the U.S. is doing a poor job of it.
Why is this? Basically, because Europe (and many other countries in the world) have higher standards than we do. They follow something called the “precautionary principle,” which means when substantial evidence of danger to human health is shown, then protective measures are taken—even if there’s uncertainty. The U.S. only takes protective measures when there’s a heap of evidence.

Feeling nervous? There’s no reason to be too concerned. Although some of these products and chemicals are banned in other countries, most of them technically pose extremely small risks, if any at all. The safest route is to rely on scientific, factual research published in reputable journals—and stay up to date on any new developments that may affect your diet. More research may reveal these products as actual dangers to the American consumer, but it just might clear them for worldwide usage, too. Here are a few additives to keep an eye on.

Artificial Food Dyes

What it is: Food coloring made from petroleum or crude oil
What it does: Makes your food look pretty! Studies show that people prefer the taste of their food to match the color. Enter food dye. The artificial type is cheaper than the natural variety and lasts much longer.

Why it’s bad for you: Although food dye is typically associated with cancer and tumor growth in adults, a clear link hasn’t been established. However, a report published in Environmental Health Perspectives pointed out a few concerning missteps in the risk assessments of food dyes. The research conducted on rats did not consider any in-utero exposure and only lasted two years, which is concerning when most cancers emerge in the third year of the rodent’s life.
That being said, the biggest controversies surround kids. Studies show that artificial dyes are lightly to hyperactivity in children, allergic reactions, lack of concentration, and poor judgment.
Where you find it: Sodas, juices, candy bars, processed snacks, cereals, candy—basically anything that looks bright and colored

What you can do about it: Check out the natural dyes that are popping up in foods in stores like Trader Joe’s and Whole Foods. They use natural ingredients like beets and turmeric to color your food. They cost a little more but are worth the price! You can also find recipes online to create your own all-natural dyes from ingredients in your kitchen.

Olestra

What it is: A type of sucrose polyester blend made from ingredients found in foods like vegetable oil and sugar
What it does: Makes your food less fattening, but still great tasting. It has the properties of fat but contributes no fat, no calories, no trans fat, and no cholesterol.

Why it’s bad for you: Although long thought of as a cause of major gastrointestinal side effects, including intense diarrhea, few studies found any significant impact on the gastrointestinal system. However, studies show that rats that consumed Olestra in combination with real fats not only didn’t lose weight, they actually gained it. Studies show that it also may interfere with vitamin absorption.
Where you find it: Snack items like chips and nachos

What’s being done about it: The only thing that you can do is avoid products made with this. The U.S Food and Drug Administration (FDA) continues to allow it on the market despite objections from organizations like the Center For Science in the Public Interest.

Ractopamine

What it is: A drug known as a phenethanolamine.
What it does: Causes increased muscle protein growth in animals while decreasing fat. The animals given ractopamine can gain lean body mass while eating less. The result is a better quality product that costs less.

Why it’s bad for you: Although researchers don’t know exactly how bad the effects of this drug are for humans, the initial testing has not been good. Some claim it causes asthma and headaches, but the singular human trial conducted by the European Food Safety Authority was stopped after one of the subjects experienced a racing heart rate. Further testing needs to be done on the secondary effects on the form and function of the human liver, kidney, and thyroid. The trace amounts that remain in the meat are technically recognized as safe, though.
Where you find it: A large percentage of U.S. pork and beef products

What you can do about it: Make sure to look at labels. Try to buy organic pork and beef products or look at the packaging of conventional meat for a “ractopamine-free” label.

Potassium Bromate

What it is: A chemical oxidizing agent used in baking bread
What it does: Allows flour to rise more quickly than the old-fashioned way of keeping it in the open air. It strengthens the dough and also makes it fluffier and whiter.

Why it’s bad for you: Studies have shown that it can cause cancer of the thyroid, kidneys, and other parts of the body. It’s also been shown to damage genetic material in the liver and intestines, potentially causing harm to DNA strands and chromosomes (which can lead to chronic illness).
Where you find it: Bread, fast food buns, pizza crust, crackers

What you should do about it: In 1991, the FDA urged bakers to voluntarily stop using potassium bromate, but because it’s still technically legal to use in the U.S., you must be aware and read the ingredient list to avoid products that contain it.

Brominated Vegetable Oil

What it is: Vegetable oil derived from corn or soy that is treated with bromine
What it does: It binds to the flavorings and colorings of food and drinks and keeps them from separating from the product—thus maintaining a uniform taste and look throughout.

Why it’s bad for you: Although generally recognized as safe, the buildup of bromide in the body could cause memory loss and problems with the nervous system.
Where you find it: Most often in sodas (especially citrus flavored), pesticides, baked goods, and sports drinks. Thankfully, Coke and Pepsi agreed to drop it from all of their products.

What you should do about it: Avoid this product at all costs. Be vigilant about reading product labeling.

Synthetic Growth Hormones rBGH and rBST

What it is: Genetically engineered hormone meant to mimic the the protein hormone made in the pituitary gland of animals
What it does: Increases milk production in cows

Why it’s bad for you: Studies have found that dairy products containing synthetic hormones can contribute to various types of cancer, diabetes, obesity, and tumors.
Of course, these are still preliminary studies. The concern is that treated cows’ milk contains higher levels of the hormone IGF-1. Milk drinkers have higher levels of this hormone in their body than non-milk drinkers. While this is a point of interest, the American Cancer Society summed up the issue on their page about rBGH: “At this time, it is not clear that drinking milk, produced with or without rBGH treatment, increases blood IGF-1 levels into a range that might be of concern regarding cancer risk or other health effects.”
Where you find it: Conventional dairy products

What you should do about it: Choose organic dairy products or read the label and make sure the conventional ones contain no growth hormones.

BHA and BHT

What it is: Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic antioxidants.
What it does: It’s mostly used as a preservative to keep food from going bad and to keep it from oxidizing—which can affect the color, smell, and sometimes the nutritional content of food.

Why it’s bad for you: Studies have shown that in high doses both BHA and BHT can cause cancer in the forestomachs of rats and mice. In low doses, however, the product seems to be safe. Given that humans don’t have forestomachs, it’s unclear whether the cancer would extend to other parts of the human body.
Where you find it: Potato chips, butter, cereal, instant mashed potatoes, baked goods, dry beverage and dessert mixes, and chewing gum.

What you should do about it: Because studies of the health effects of consuming these preservatives in unclear, we suggest that you limit how much you consume. Try to opt for choices that have no preservatives or use Vitamin E, instead.

Tags 50020316, fuel, hemingway

Motherhood

8 Important Pregnancy Tips That Might Come In Handy

Post author By Lisa Douglas
Post date April 17, 2017

Way back when, women who were expecting weren’t given a lot of freedom, and medical advice was often pretty restrictive. They couldn’t exercise or have intercourse, were advised to gain a lot of weight (“feed that baby!”), and basically had to lie on their backs and rest for 9 months waiting for the baby to come. To be pregnant could feel somewhat stifling.

Well, our current era is an exciting time to be having a baby!

This is the 21st century, and we have so much more information about pregnancy and pregnancy health than ever before. What was once considered taboo is now a green go-ahead. Pregnant women hear cries of envy from their mothers and grandmothers, “I was NEVER allowed to do that while I was pregnant. How lucky you are!”

Even though times have changed, there are still some things that you need to keep in mind when you’re expecting. Here are some of the most important.

Watch your caffeine intake.

If the thought of ditching your morning cup of “liquid enthusiasm” drives you to insanity, don’t fret! You have to limit your caffeine while you’re pregnant, but you don’t have to eliminate it altogether.

Studies show that caffeine, in excess, can have some ill effects on you and your baby. It’s a stimulant and a diuretic, so it increases heart rate and blood pressure and causes you to urinate more—which can cause dehydration.

Although you may feel like you can handle your big morning cup of joe, your baby can’t.

Caffeine crosses over into the placenta and affects the baby as well. Studies show that up to 200 milligrams of caffeine is fine (equivalent to a grande cup of Starbucks coffee). Just be careful, because caffeine is present in things other than coffee and tea (like soda, chocolate, and certain medicines) and can put you over your daily limit.

Watch these foods.

What you eat influences your baby now—and possibly forever. Essentially, what you eat, your baby eats too; so you need to be mindful about certain unhealthy choices.

Most medical professionals recommend that pregnant women avoid the following foods.

Raw or undercooked meats, etc. Rare meat, raw oysters and clams, and sushi can contain bacteria, viruses, or parasites that can cause food poisoning and worse.

Deli meat. Deli meats, hot dogs, and unpasteurized dairy (Roquefort, feta, Gorgonzola, Camembert, and Brie cheeses) can be contaminated with listeria—bacteria that can lead to miscarriage, stillbirth, and other major problems.

Certain seafood. Large fish like shark, king mackerel, swordfish, and tilefish have high levels of mercury that can interfere with your baby’s brain and nervous system development.

Raw vegetable sprouts. Raw alfalfa, clover, radish, and mung bean sprouts can have harmful bacteria that’s impossible to wash out and can cause serious illness.

Raw eggs. Homemade Caesar dressings, Hollandaise sauce, mayonnaise, raw cookie dough, and homemade eggnog can contain unpasteurized raw eggs that pose a risk of salmonella and other illness from harmful bacteria.

Watch hot tubs.

You’re feeling sore, and what would feel better than soaking your achy, pregnant muscles in a nice hot bath? Don’t be too quick to jump in!

Studies show that an elevated body temperature during pregnancy, especially the first trimester, can lea
d to hyperthermia (an abnormally high body temperature) that can increase your blood pressure and heart rate—and also increase the risk of birth defects.

The American College of Obstetricians and Gynecologists recommends that pregnant women not allow their core body temperature to rise over 102.2 degrees F. Since hot tubs are normally programmed to 104 degrees, it can take only 10 to 20 minutes for your body temperature to rise too high.

If you’re going to soak in a tub, reprogram it to a lower temperature, limit your time to 10 minutes or less, and monitor your body temperature so that you don’t overheat.

Watch kitty’s litter.

For most people, toxoplasmosis, a parasitic disease found in birds and animals, doesn’t pose a problem—but in pregnant women it can cause severe problems for her growing baby, like brain damage and vision loss.

Although the chance of infection is low, it’s good idea to take care to avoid getting exposed. Ways that you can get infected are:

–Changing an infected cat’s litter box (the feces carries the parasite)

–Getting scratched by an infected cat (they can have feces under their claws)

–Eating food that has touched the counters your cat has walked on

–Digging in soil where an infected cat has left feces

–Eating infected meat that hasn’t been fully cooked

If you’ve been exposed to any of the above, you can see your doctor to get tested. Many women don’t present symptoms upon infection, and others feel like they have the flu.

Watch people who smoke around you.

Most women know that smoking is awful for a pregnant woman and her unborn child, but what many don’t realize is that secondhand smoke can be nearly as bad. Indirect contact with cigarettes can have severe effects on a mother and her baby’s health.

There are 4,000 chemicals in secondhand smoke, and cancer is only one consequence of inhaling it. The others are premature delivery, low birth weight, miscarriage, learning or behavioral issues, and sudden infant death syndrome. If someone is smoking near you, avoid them and the environment altogether.

As a side note, there is also something known as thirdhand smoke. This is the residue that’s left behind by cigarette smoke on furniture, rugs, and paint. These toxins can enter your bloodstream when you touch something that contains it or if you breathe it in. Studies show that thirdhand smoke can have detrimental effects on prenatal lung development.

Watch what you drink.

In the past, doctors have recommended moderation during pregnancy, but studies have shown that drinking can have serious detrimental effects on a developing fetus.

The Centers for Disease Control and Prevention (CDC) and the U.S. Surgeon General state, “There is no known safe amount […] to drink while pregnant. There is no known safe time during pregnancy or safe type …”

The American Academy of Pediatrics warns that “drinking even small amounts […] while pregnant can increase the risk of miscarriage, stillbirth, prematurity, or sudden infant death syndrome.” The substances in adult beverages have been shown to be a neurotoxin to developing babies and can cause the death of developing brain cells.

A study at the University of Queensland found that women who regularly drink as little as two glasses at a time can adversely affect their child’s educational development.

Watch high heels.

It may be tough to let go of those beautiful platforms while you’re pregnant, but you may thank us for our advice to d
itch them until you give birth. As you move further in your pregnancy and your belly grows, your center of gravity changes and you can become unbalanced and unsteady on your feet.

When you wear heels, the chances of losing your balance and falling are greater. Additionally, being pregnant comes with calf cramping, back pain, water retention, and sore muscles. All of these get exacerbated when you wear heels. This will not only cause you more pain, but perhaps injury as well.

Watch well-meaning people with well-meaning advice.

Your friends and family love you. And they love that you’re pregnant. And they love to “help” you during your pregnancy. This often involves the (over generous) giving of advice.

We agree that they are well meaning and have only the baby and your best interests at heart. We also sympathize that said advice oftentimes becomes a bit—shall we say—overwhelming. We find that one of the best ways to handle this situation is to calmly defer to your obstetrician and firmly respond with, “Thank you. My doctor and I have it all taken care of.” That should do the trick!

Tags 50020331, hemingway, parenting

Motherhood

7 Reasons Babies Cry And How To Soothe Them

Post author By Lisa Douglas
Post date April 17, 2017

For new parents, the cry of a child is ranked as one of the most stressful sounds that you can hear. Studies show the sound invokes feelings of anxiety, uneasiness, and panic—and humans are hardwired to quickly respond to it. But things can get pretty troublesome for a parent when they can’t console their child because they can’t figure out what’s wrong.

Crying is a baby’s most effective means of communicating, and a cry can mean different things. Babies often cry when they’re sad, when they’re frightened, or when they’re bored. For the most part, babies have only one type of cry, and it becomes up to the parent to figure out, by trial and error, what’s wrong and how to help them.
Need some help determining what may be upsetting your baby? Here are some reasons why your little peanut may be crying—and what you can do about it.

They have gas.

Why they’re crying: Belly troubles associated with gas seem to be the issue that causes the most crying. Some babies have no trouble passing gas, and others can have a bit of a problem.

Signs that your baby is crying because she has tummy troubles are fussing and crying right after eating and squirming and pulling up her legs. If your baby fusses then passes gas and calms down, then you know for the future that she may have a little trouble in this area.
What to do about it: Some parents love over-the-counter anti-gas drops while others like using gripe water (an all-natural product made from herbs and sodium bicarbonate).

Check with your doctor about which she may prescribe. Also try putting her on her back, holding her feet, and pushing her knees to her chest in and out gently (or try a bicycle-type motion). This may break up gas bubbles and move them out.

They’re hungry.

Why they’re crying: Feeling hungry is another common reason why babies cry. Wouldn’t you, if you couldn’t get food on your own?

Some signs that your newborn may be hungry are opening and closing of her mouth; rooting (a reflex that makes babies turn their heads toward a touch); sucking on her lips, hands, or clothing; moving her head frantically from side to side; and fidgeting.
What to do about it: This is an easy one…feed her! But in the future, you may want to take note of the telltale signs of hunger before she gets famished, because often things can get out of hand. When babies are really hungry they’re panicked and distressed, and feeding time can become stressful.

Be careful that she doesn’t try to eat too fast or feverishly. Eating too quickly can cause frustration, extra air bubbles to be taken in (causing gas later), and possibly choking. If she gets panicked, try to calm her as she feeds by caressing her arm or rubbing her head to relax her eating pattern.

Something’s hurting them.

Why they’re crying: Studies show that because their nervous systems are still developing, babies aren’t particularly good at making a cry of pain sound different from another one. Sometimes the thing causing them discomfort is not readily apparent.

It could be scratchy clothing, a tag poking them, or even (common and scary) a hair wrapped around a finger or toe—this is called a “hair tourniquet” and can be quite painful.
What to do about it: Experts say that sometimes a cry from pain may be more intermittent and a little more high pitched than the other cries. The best thing to do is a once-over of your baby.

Lay him on his back and check his entire body (especially fingers and toes) carefully. Look for redness or tenderness to the touch. Check your baby’s head and back for scratches or bumps or if a certain position causes him to cry even more.
They need less stimulation.
Why they’re crying: Babies typically love stimulation, but with the lights, the noises, and the new faces, sometimes they get a bit of sensory overload. Additionally, a newborn’s nervous system isn’t yet mature, and this can mean that his body has a tough time managing his nervous system’s response to the stimulation.

It can take months for that nervous system to mature, and during this time (and sometimes for a little while after after) babies often cry to let you know that they need fewer “bells and whistles” and more quiet and comfort.
What to do about it: The best way to comfort a newborn when they’re feeling overwhelmed is to make them feel more secure. Swaddling is comforting to them because being tightly wrapped mimics the security of the womb.

It often does the job of settling a baby’s unsettled soul. You can also try going to a darker, quieter spot and caressing him until he settles down.

They need more stimulation.

Why they’re crying: Under-stimulation can happen when your baby is bored with her environment and feels intellectually undernourished. An active baby may be excited and eager to see and experience the world around her, and she wants to tell you so.

Since you’re her activities director, when she cries and fusses you know she’s telling you that she needs more!
What to do about it: The number one thing that you can do for an inquisitive baby is to wear your baby carrier facing outward—this way she can see all of the wonderful things that go on around her. In order to not completely exhaust yourself entertaining your child, try to plan activities with other parents and babies or with family members.

Kid-friendly places are also great because nothing spells nonstop entertainment to a baby like other kids. Think local playground, park, children’s museum, zoo, or even a bookstore.
They’re teething.
Why they’re crying: Typically the first baby tooth comes through at about 4 to 7 months, and it can be pretty painful while it pushes through young gums. Some babies are particularly sensitive to it, and others are relatively unaffected.

If your baby is about this age, try feeling her gums with your finger to see if you notice any small teeth popping through. Other signs of teething are red and swollen gums, heavy drooling, rubbing the ear on the same side as the erupting tooth, and not feeding as well.
What to do about it: Try to give your baby something to chew on. A teething ring or a cold washcloth usually works well.

You can also try rubbing your finger over your baby’s sore gums to help ease the pain. Eating cold (like applesauce or yogurt) or hard foods (like baby biscuits) may also help.

They’re just not feeling well.

Why they’re crying: When you’ve checked everything else and can’t figure out what’s troubling your baby, it may be that he’s just not feeling well. Listen closely to your baby—and to your instincts—to see if something may be wrong with his health.

Check for these behavioral changes: lethargy, irregular stools or urination, trouble eating (or lack of appetite), spitting up more than usual, inattentiveness or sleeping longer than usual, or inability to sleep.
What to do about it: The most recognizable sign that your baby isn’t feeling well is the presence of a fever. This can indicate that your baby may have a cold, croup, ear infection, stomach virus, urinary infection, or another type of infection.

Medical professionals recommend calling your doctor if your 3- to 6-month-old has a temperature of over 101 degrees. If your child is older than a year, seek medical attention if the symptoms last longer than 24 to 48 hours.

Tags 50020326, hemingway, parenting

Sweat

Tanning Myths Exposed: What's True And What's Hype?

Post author By Scott Bender
Post date April 17, 2017

Rates of skin cancer have been rising steadily for the last 50 years. With summer quickly approaching, it’s time to clear up some tanning myths—and learn a little more about being in the sun.

Indoor tanning doesn’t cause melanoma: MYTH

You’d think you would have to live under a rock to believe that indoor tanning doesn’t cause cancer. But the Indoor Tanning Association (yes, that is a real thing) claims this is not certain.

“There are a lot of studies out there and a lot of conflicting evidence about what causes melanoma,” says John Overstreet, the executive director of the ITA. He goes on to claim that skin cancer is largely hereditary but does conclude that if skin cancer runs in your family, you should definitely stay away from an indoor tanning bed. You don’t say…

Of course we have all been told how bad tanning is for us, which is the exact sentiment of David E. Fisher, MD, PhD, chairman of dermatology and director of the melanoma program at Massachusetts General Hospital at Harvard Medical School and president of the Melanoma Research Foundation. He says, “There is no question that ultraviolet exposure is associated with an increased risk of melanoma.”

There is also research that shows those who do indoor tanning before the age of 35 increase their risk of skin cancer by 75 percent.

Outdoor tanning doesn’t cause skin cancer: MYTH

Again, you’d have to be living under a rock to believe this one! But there are people who don’t think that outdoor tanning causes skin cancer. Fortunately, those people are few and far between, but an article in the British Journal of Dermatology reports that the sun is merely a scapegoat for what causes melanoma skin cancer.

They claim that people are reported having skin cancer when in reality they just have a cancerous lesion, not necessarily skin cancer, nor is it caused by the sun. “These findings should lead to a reconsideration of the treatment of ‘early’ lesions, a search for better diagnostic methods to distinguish them from truly malignant melanomas, re-evaluation of the role of ultraviolet radiation and recommendations for protection from it.”

The authors go on to express that we should be searching in a new direction for the cause of melanoma.

You only get vitamin D from the sun: MYTH

There are some theories that say you can only get your daily dose of vitamin D from natural sunlight and a small amount of UV radiation. Health journalist Kathleen Doheny says that “Limited exposure to natural sun—exposing skin to about two to 10 minutes a day without sunscreen—is recommended by some experts as a way to produce enough vitamin D.”

In truth, however, we can get our dose of vitamin D from a variety of other sources like “milk, cereal, yogurt, and orange juice fortified with vitamin D as well as salmon, mackerel, and tuna.” There is also an easy over-the-counter pill you can take to get your daily dose of vitamin D.

Although the sun does provide vitamin D, levels can fluctuate daily depending on your location and the weather, so the surest thing to do is take a pill or eat vitamin D–rich foods.

Tanning doesn’t cause signs of aging: MYTH

Have you ever looked at someone and thought their skin was beginning to look like leather? Okay, that is kind of mean, but that appearance can often be caused by prolonged periods in the sun.

If you remember the movie There’s Something About Mary, Mary’s roommate was an old, tan lady who was always shown with that aluminum face shield thing that directs sunlight into your face—hence the wrinkles.

What causes this look is the two different UV rays that come from the sun: UVA and UVB. “UVA rays are the rays that cause tanning as well as wrinkles and other signs of premature aging, and UVB rays cause sunburns and skin cancer. But both ultimately damage your skin. UV rays are more powerful during the summer months,” writes Krisha McCoy on Everyday Health.

If your appearance is important to you, something to keep in mind is that the tanner you get, the more wrinkled you’ll get. So limit your time in the sun and always wear sunscreen to help prevent burns.

And now for some key information about sunscreen and how you’re probably using it wrong!

We have briefly discussed the difference between UVA and UVB rays, both of which are bad and should be protected against. In order to shield yourself from the harmful rays, you should always apply sunscreen. The best time to do that is a full half hour before you go out in the sun so it has time to soak in and not wash off with sweat or water.

Furthermore, the Skin Cancer Foundation has some great information about just how important reapplication is:

“Reapplication of sunscreen is just as important as putting it on in the first place, so reapply the same amount every two hours. Sunscreens should also be reapplied immediately after swimming, toweling off, or sweating a great deal.”

The right amount of sunscreen to be applied is one ounce every two hours (which is about a single shot glass worth, for those of you who measure things that way).

Most people apply less than that and therefore do not get the full protection benefit of the sunscreen.

Who should wear sunscreen?

Anyone over the age of 6 months should use a sunscreen daily. Even those who spend most of their time indoors are exposed to ultraviolet radiation for brief periods throughout the day, especially if they work near windows, which generally filter out UVB but not UVA rays.

If you have an infant who is under 6 months old then the best thing to do is cover them in clothing and keep them in the shade, because the chemicals in sunscreen can be harmful to a baby’s skin.

As for people who are out on cloudy days, they too should always wear sunscreen. “Up to 40 percent of the sun’s ultraviolet radiation reaches the earth on a completely cloudy day. This misperception often leads to the most serious sunburns, because people spend all day outdoors with no protection from the sun,” the Skin Cancer Foundation cautions.

Always be mindful of the sun, even indoors, by windows, and on cloudy days.

What is SPF anyway?

SPF stands for sun protection factor. It’s a measure of the sunscreen’s ability to protect the skin from harmful UVB rays. To break it down into math and time, it takes about 20 minutes for your unprotected skin to begin turning red, but if you use SPF 15 sunscreen, then essentially your skin won’t turn red for 15 times as long. (So in this case, instead of 20 minutes, your skin will turn red after 300 minutes.)

That does not account for sweat or water, though, so to be safe you should reapply every two hours. There is another way to look at SPF in terms of percentages: “SPF 15 filters out approximately 93 percent of all incoming UVB rays. SPF 30 keeps out 97 percent and SPF 50 keeps out 98 percent,” the Skin Cancer Foundation explains.

It may not seem like a lot, but those small differences make quite an impact on sun protection and sensitivity, especially when you apply sunscreen throughout the day.

The tricky thing is that even when your skin becomes red, that is an effect of UVB rays alone and doesn’t let you know the actual damage happening underneath, which is done by UVA rays. So it’s always best to play it safe and stay covered!

Tags 50020396, body, hemingway