From Health magazine
Precooked, 10-inch pizza crust + Gorgonzola cheese + jar of artichoke hearts + bagged baby spinach = Gorgonzola-Spinach Pizza
Preheat oven according to package directions on pizza crust (such as Fabulous Flats). Crumble 4 ounces Gorgonzola cheese; sprinkle over crust. Drain and quarter artichoke hearts; arrange on crust.
Drizzle olive oil over crust, cheese, and artichoke hearts; bake until cheese is melted and crust is golden (about 10 minutes). Remove from oven; cover with 3/4 cup spinach. Let sit 5 minutes. Slice into 8 wedges; serve.Health World
Monthly Archives: November 2010
By Lynne Peeples
MONDAY, November 15 (Health.com) — Herbal and dietary supplements are found in the aisles of supermarkets and health-food stores rather than behind a pharmacy counter, but they can be dangerous when mixed with the wrong drug.
A new survey suggests that a majority of heart patients taking the popular blood-thinning drug warfarin are risking potentially dangerous complications by combining it with supplements such as fish oil, glucosamine and chondroitin, coenzyme Q10, and multivitamins.
The survey, which included 100 heart patients in Utah, found that more than two-thirds were taking dietary supplements in addition to their prescribed blood thinner, in most cases unbeknownst to their doctor. Nearly half of the patients didn't view supplements as drugs.
"More and more patients are self-medicating with these supplements," says Jennifer Strohecker, a clinical pharmacist at Intermountain Medical Center, in Salt Lake City. "Many of us will Google something and then go out and try it, and our doctor would never know."
- Heart Trouble? 30 Herbal Remedies to Avoid
- Supplements for Cholesterol: What Works?
- How to Use Supplements Safely
In a previous study, Strohecker and her colleagues found that 9 of the top 10 most commonly sold supplements had the potential to conflict with warfarin. The offenders included St. John's wort, melatonin, glucosamine and chondroitin, and fish oil.
"Even your multivitamin can interact with warfarin," says Strohecker, who presented her research today at the American Heart Association's annual Scientific Sessions meeting in Chicago.
Some supplements have the ability to either enhance or negate warfarin's effects, which could potentially trigger one of two dangerous complications: severe bleeding or a blood clot.
"People think that a supplement is always natural and safe," Strohecker says. "They don't realize that the body sees it as a chemical." (As she likes to tell her patients in an effort to set them straight, warfarin itself was originally derived from a plant called sweet clover.)
Perhaps the most alarming finding of the survey was the apparent communication gap between doctors and patients. Less than one-third of the survey respondents said that their doctors had specifically asked them about supplement use, though nearly all said they would discuss it if asked. (Patients tend not to report supplement use on standard doctor's office paperwork, Strohecker says.)
In addition to recommending that doctors ask patients about supplement use, Strohecker suggests that patients who choose to take supplements do so consistently.
"I also fully believe that there should be some cautionary statements or some labeling changes on the supplements themselves," Strohecker says. "It's a communication thing."
The Scientific Sessions meeting highlights the latest heart-related research and treatment advances. Unlike studies published in medical journals, the research presented at the meeting has not been vetted by independent experts in the field.Health World
By Julie Upton, RD
At the annual Food & Nutrition Conference & Expo of the American Dietetic Association this week in Boston, I had the opportunity to hear a disturbing presentation by Elizabeth Pivonka, PhD, RD, president and CEO of Produce for Better Health Foundation. Pivonka spoke about the organization’s most recent research on America’s produce consumption and the challenges we’re facing to boost our intake of fruit and veggie servings.
The news was dismal. According to a national sample of children and adults, only 1% of adults and 2% of children consume the recommended minimum servings of fruits and vegetables. In fact, we eat less than half of the fruit we need and just over half of our veggies.
Most women require at least two servings of fruit and three servings of vegetables every day, but the more you eat, the better. Fruits and veggies play key roles in reducing many health risks, including heart disease, stroke, type 2 diabetes, and certain types of cancer. The research did find that children under 12 are getting slightly more produce, but teens and older Americans are eating even less than the averages for adults.
The sources of our servings of fruits and veggies are another problem. Juice was the major contributor of fruit servings, but since 100% fruit juice lacks the fiber of fresh fruit, it’s not as satisfying and, therefore, doesn’t provide the weight-control benefits of other forms of fruit.
Barriers women cite for not eating more produce include high cost, lack of availability when eating out, and lack of ideas for ways to eat more fruits and veggies or to prepare them.
Here are my solutions for those barriers—they help me eat my produce quota every day.
- Don't balk on price: Fruits and vegetables are actually a bargain. What’s costly is the price you’ll pay for not consuming enough of them. You really can’t afford to not eat them when you look at the price of health insurance and health-care costs that you can be saddled with if you don’t.
- Do be smart when eating out: I travel more than anyone I know and still eat my fruits and veggies—even when I’m on the road. First, drink tomato juice on planes. Carry fruit or veggie snacks, like mini boxes of raisins or Sunsweet Ones individually wrapped prunes, in a travel bag, and make smarter choices when eating out. When I go to restaurants, I have oatmeal with fresh or dried fruit for breakfast, veggie-based wraps or soups for lunch, and I always have a salad course as part of dinner!
- Don't be intimidated: Cook what you know and love. Sure, I don’t know what to do with eggplant and artichokes, but broccoli is easily stir-fried, and there’s nothing to making tossed salads.