BLACK IN AMERICA- ARE WE VICTIMS, WHO IS REALLY RESPONSIBLE?

from cryptaniteat12

Response to "CNN Presents: Black in America" a six-hour television event"

There’s a story about a young newlywed bride who is cooking a ham dinner. She prepares it by cutting both ends of the ham off before she puts it into the pot. The groom asks the wife why she cut both ends off. The daughter then asks her mother and she replies that was how her mother taught her. At that point the grandmother comes in and she is asked why both ends are cut off. The grandmother replied that she didn’t have a big enough pot.

Black America when do we take responsibility for our condition? How long will we keep cutting off both ends of the ham? You may ask- how do we keep cutting off both ends? Let me give just 13 examples of dysfunctional behavior that some of us perpetuate:

1) Refusing to finish at a minimum high school
2) Failure to turn the television off
3) Failure to choose healthy foods
4) Failure to exercise
5) Choosing consumerism over education
6) Failure to adopt a global perspective, understand our history and world history
7) Using racism and sexism as an excuse for not achieving
8) Living in denial versus confronting our deficiencies and institutional societal wrongs including racism and sexism inside and outside of the church
9) Choosing an underachieving noncommittal black man because he is black
10) Failure to get tested for HIV/AIDS, wear a condom or have your partner wear one
11) Limiting your choice to only black men
12) Forgetting the ancient landmarks that allowed our ancestors to survive slavery
13) Refusal to accept the need for and release ourselves to a higher power in our lives

Black America no one is going to save us, but ourselves. Let’s stop cutting off both ends of the ham because it is comfortable and everyone else is supposedly doing the same. (By the way is ham still a staple in your diet?)

Leave me some comments as to how we can think outside the box rather than cutting off both ends through black homicide, HIV/AIDS (the number one killer of Black women aged 25-34), under and unemployment, disproportionally high school dropout rate, 50% black single parental rate etc.

Stay Blessed!
Joyce
P.S. I'm glad Barack Obama's parents didn’t cut off both ends of the ham!
www.womensempowermentseminars.com

The 20 Worst Foods in America #10

The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation

By Matt Goulding

#10. Worst Breakfast
Bob Evans Caramel Banana Pecan Cream Stacked and Stuffed Hotcakes

1,540 calories 77 g fat (9 g trans fat) 198 g carbs(109 g sugars) Five Egg McMuffins yield the same caloric cost as these sugar-stuffed flapjacks.

Order This Instead: The Western Omelet has 654 calories and 44 grams of protein.


My friends if you are starting off your day with this morning delight, you are already off to a bad start. Do you realize that this breakfast contains enough calories for the whole day? This is one of the fastest ways to ensure that you will be paying your doctor ongoing costly visits in the years to come.

We must choose wisely if we want to be Winners at life. Why not invest some time and research and learn about the nutritional value in different foods. If your mother is still with you, give the gift of life by making sure she is eating nutritious foods. Better yet why not cook for her on Mother's Day and take her for a walk.

Stay Blessed!
Joyce

The 20 Worst Foods in America #11

The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation
By: Matt Goulding


11. Worst Steak
Lonestar 20 oz T-bone
1,540 calories
124 g fat

Add a baked potato and Lonestar's Signature Lettuce Wedge, and this is a 2,700-calorie blowout. Make the Cut: Stick to fillets and sirloins in steakhouses—they're the two leanest cuts of beef.


Hi guys,

It's time to exercise control over our lives by carefully choosing what we take not only into our mouths, but our minds. Eating nowadays can not be a casual decision. In the past we could pick fruit from a tree and not worry about the health care implications. Today we practically need a dictionary to decipher the contents of a product.

If we want to live a long and quality life if is incumbent upon us to be more discerning. Advertisers spend millions of dollars annually trying to figure out how they can package a food product so that we will buy it. We have to be wise and not buy food that initially appeals to our senses, but later causes us pain, high medical bills and poor health.

One of the best gifts we can pass on to our offspring is the ability to read, comprehend, decipher and make appropriate decisions based on that analysis that promote life. Let's empower the next generation to use these life skills so that they can leave a footprint that enhances the quality of life for generations yet unborn. When we collectively do this, then we truly will be Winners at life.

Stay Blessed!
Joyce

Reduce Your Risk Of Cancer By Changing Your Diet

Our Diet Must Change To Cut Cancer Risk, Experts Urge
ScienceDaily (Nov. 2, 2007) — A new report published recently by the World Cancer Research Fund will show how much our diet needs to change if we are to reduce the risk of cancer.

In the British Medical Journal, Professor Tim Key from the Cancer Research UK unit at the University of Oxford discusses what would be needed to achieve the report's goals.

The report concludes that obesity increases the risk of cancer of the oesophagus, colorectum, pancreas, breast, endometrium, and kidney. Its goal is for the average body mass index of the population to be between 21 and 23.

Yet, mean body mass index in adults in the UK is now about 27 and has not fallen into the target range since the 1940s, says Professor Key. Enormous efforts by individuals, society, and government will therefore be needed to reverse the current trend.

The report also shows that alcohol increases the risk of cancers of the mouth, pharynx, larynx, oesophagus, colorectum, and breast and also causes cirrhosis, which predisposes to liver cancer. It recommends much lower drinking limits than currently advised in Britain, so a substantial shift in drinking habits would be needed to achieve these goals.

Evidence for a protective effect of fruit and vegetables is less convincing. Nevertheless, the report recommends that people should eat at least five portions of vegetables and fruits each day.

To meet this individual recommendation, the average consumption in the population would need to be about 7.5 portions a day. The average consumption in Britain is currently about three portions a day, says Professor Key, so the consumption of fruit and vegetables would need to be more than doubled.

The major new conclusion in the report is that red and processed meat convincingly cause colorectal cancer. This is based on results from several studies showing that, on average, people who ate the most red or processed meat had about a 30% increased risk compared with those who ate the least. The report therefore recommends that the average intake of red and processed meat in the population should be no more than 300g each week.

In most regions of the world, total meat consumption is well above this goal. In Britain, the current mean intake is about 970g a week in men and about 550g a week in women, so reaching this goal would require a large reduction in meat consumption.

The report identified several foods and nutrients for which some evidence exists of a beneficial effect on the risk of cancer. For example, foods rich in folate may reduce the risk for cancer of the pancreas, and diets rich in calcium may reduce the risk for colorectal cancer.

Professor Key believes that, while the effects of obesity and excessive alcohol consumption are clear, the goal for intake of fruit and vegetables has financial and environmental implications and requires careful consideration.

It may be better to concentrate efforts on increasing the consumption of plant foods such as cereals and beans, which supply energy and protein and can therefore partially replace meat, he concludes.

These wider questions will be dealt with in the WCRF's policy report, due to be published next year.

Adapted from materials provided by BMJ-British Medical Journal, via EurekAlert!, a service of AAAS.

Hi Guys,
I want to pass on this research concerning the relation between diet and cancer. Maybe it's me, but it seems like within the past four decades there has been a significant increase in the occurrence of cancer. I haven't personally done any research, I'm just going by anecdotes and news reports.

Either way, if it is factual or whether it's just this information age that allows us to have world wide access to current events, it's important that we pay attention and change our lifestyle. Ignorance is not bliss when your life is jeopardized by a serious health challenge.

Let's govern our food choices and control our destiny by eating wisely so that we can truly be Winners at life!

Stay Blessed!
Joyce

The 20 Worst Foods in America- #12

The 20 Worst Foods in America-#12
The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation
By: Matt Goulding

12. Worst Burger
Carl's Jr. Double Six Dollar Burger
1,520 calories
111 g fat

Carl's brags about this, but also provides convenient nutrition info on its Web site—so ignorance is no excuse for eating it.

A Simple Solution: The Low Carb Six Dollar Burger has just 490 calories.
Five Egg McMuffins yield the same caloric cost as these sugar-stuffed flapjacks.
Order This Instead: The Western Omelet has 654 calories and 44 grams of protein.

For dozens of food and nutrition tips—not to mention restaurant
secrets that will shock the weight off of you—sign up for your
FREE WEEKLY EAT THIS, NOT THAT! NEWSLETTER!

Hello guys,
Let's eat to live and live a long life. I hope this article above makes you aware of your responsibility to keep yourself healthy, wise and strong. 1,520 calories is too much for any man or woman at one meal! If you want to lower your blood pressure, cholesterol and weight, start by choosing wisely now, so that you won't have to pay for it later with pills, doctor visits and operations.

Let's demonstrate our love for ourselves by pampering our bodies with healthy foods that say "I love by body temple" and I won't abuse it or let anyone else abuse it. This will empower you and your descendants to live a quality life. The Bible tells us to choose life so that we and our seed will live and not die. Let's exercise our right to be Winners at life!

Stay Blessed!
Joyce

The 20 Worst Foods in America- #13

The 20 Worst Foods in America
The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation By: Matt Goulding


13. Worst Salad
On the Border Grande Taco Salad with Taco Beef
1,450 calories 102 g fat 78 g carbs 2,410 mg sodium This isn't an anomaly: Five different On the Border salads on the menu contain more than 1,100 calories each. The Salad for You: The Sizzling Chicken Fajita Salad supplies an acceptable 760 calories.But remember to choose a noncaloric beverage, such as water or unsweetened iced tea.

Hello Guys,

Two days to go before the week is up. Have you decided what's for lunch already? Take a look at what's in this salad. Can you believe it- 1,450 calories? I understand why they call it "Grande"- it is a meal that can carry you all through the day and night, especially if you add a beverage to it.

There is a reason why Bill Cosby says, "come on people!" You do the math- guess where the calories go and stay? If you want to be a Winner at life you must learn how to add, subtract and say "no thanks" and move away from the table or bring your own lunch!

Let's start today by saying "no" to things that deplete our energy, weaken our immune system and leave us bloated and depressed. This monosyllabic word contains only two letters in the alphabet, but it will empower you to accomplish things in life that you never thought were possible. Saying "no" is the best way you can love yourself, because by doing so, you are saying you are entitled to a fulfilled and abundant life!

Stay Blessed!

Joyce

The 20 Worst Foods in America- #14

The 20 Worst Foods in America
The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation By: Matt Goulding

14. Worst Sandwich
Quizno's Classic Italian (large)
1,510 calories 82 g fat 3,750 mg sodium 106 g carbs A large homemade sandwich would more likely provide about 500 calories. Cut the Calories: Isn't it obvious? Order a small—or save half for later.

Good Morning Guys,

Monday morning- it's back to work. I'm thankful I have another opportunity to work on my dreams and make them a reality. I realize that in order to do so, I must take care of my body temple. I love Italian subs, so you can how dismayed I was to find out that this one pictured above has 1,510 calories! That's enough calories for a whole day.

Since I'm no longer in my twenties, I have to join all the other health conscious individuals over 30 and follow the above advice. It is hard to pass up the whole sub, but I've learned that if I don't it will show up on my thighs and other places that don't look or feel attractive. How do I do it you ask? Exercise, determination, prayer, talking to myself and telling myself that I deserve to look my best and stay healthy. My compromise it to occasionally have one for lunch, eat half, or if I have the whole sub, I have fruit or vegetables for dinner.

I hope this advice helps as you decide what you will have for lunch today. Remember that being a Winner at life requires sacrifice and passing up on some things or foods that initially look satisfying, but the end result has consequences that may be detrimental to our well being.

Stay Blessed!
Joyce

The 20 Worst Foods in America- #15

The U.S. food industry has declared war on your waistline.

Here's how to disarm its weapons of mass inflation.
By: Matt Goulding

#15. Worst Kids' Meal

Macaroni Grill Double Macaroni 'n' Cheese
1,210 calories
62 g fat
3,450 mg sodium
It's like feeding your kid one and a half boxes of Kraft mac 'n' cheese.

Your Best Option: The 390-calorie Grilled Chicken and Broccoli.

Hi Guys,

Let's not forget to watch over what we are feeding our children. Many future health problems can be avoided if we feed our children the right foods and take the time to present them to kids in an attractive way. We must educate our children ourselves and not rely on the schools, television or the media to tell us what is best. You have been given a mandate as a parent to discern and decipher what's best for your children until they become of age. One of the best ways to do this, is to practice what we preach. If we eat right, I think they will eventually get the message.

Stay Blessed!

Joyce

The 20 Worst Foods in America- #16

The 20 Worst Foods in America
The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation.
By: Matt Goulding


16. Worst Mexican Entree
Chipotle Mexican Grilled Chicken Burrito

1,179 calories
7 g fat
125 g carbs
2,656 mg sodium

Despite a reputation for using healthy, fresh ingredients, Chipot­le's menu is limited to king-size burritos, overstuffed tacos, and gigantic salads—all of which lead to a humongous waistline.

Make Over the Menu:

There are two ways to make a Chipotle burrito healthy enough to eat:

(1) 86 the rice and tortilla and request your meat, vegetables, and beans served in a bowl, or
(2) Bring a friend and saw the burrito in half.


Hi Guys,
Can you believe this- 1,179 calories in one meal sitting? It's no wonder that obesity is becoming one of America's fastest health challenges not only for adults, but unfortunately for children. Let's be more mindful of what we eat and remember to eat to live and not live to eat. If we do that we are on our way to becoming Winners at life. Enjoy your weekend.

Stay Blessed!
Joyce

Supermarket Buying Guide

Hi guys,
I want to share with you a great guide to help you stay on course and be a Winner at life. It is true that we are what we eat, so let's show our love for ourselves by making better choices as to what we put in our body temple. To my readers if you know of any helpful articles, please email them to me and I will consider posting them. Thanks goes out to Chandra for yesterday's Obama video.

Stay Blessed!
Joyce


Supermarket Buying Guide
Courtesy of EatingWell.com

How to stay on course in the 6 major aisles of the supermarket.

1. Produce
Let yourself be seduced here; fill your cart with plenty of colorful produce. Aim to try something new each week — an exotic fruit, or a vegetable you've never seen before — even if it costs a little more. You might discover a new healthy passion. Likewise, prewashed, ready-to-eat produce like salad mixes, baby carrots and broccoli/cauliflower florets may seem a splurge, but not if they get you to grab them instead of chips when you're craving a snack. (Admit it: would you pinch pennies so vigorously in the snack-food aisle?)

2. Poultry/Fish/Meat
If convenience is all-important, go for skinless poultry cuts and boneless for quickest cooking. You'll save some calories and fat by choosing white meat over dark, too — but don't sweat the difference if you're planning to broil or grill; most of the fat will drip off anyway. For ground chicken or turkey, make sure you're getting lean breast meat without skin added (read the label).

In the fish department, you can opt for white-fleshed fish for fewest calories, but don't forget fatty fish like salmon or tuna, which contain omega-3 fatty acids that dramatically lower your risk of heart attack and stroke if eaten regularly; just choose a moderate portion to keep a lid on calories. Ask which fish is freshest (or check the Date Packed if it's precut) and reject anything that looks suspect or smells fishy (if it's wrapped in plastic, fillets should be firm to the touch, with no liquid in the package — a sign of improper thawing). Frozen fish is just fine — and sometimes it's the "freshest" choice. Just be sure to thaw it properly: overnight in the refrigerator.

Many successful weight-loss veterans make red meat a special-occasion rather than daily purchase, since it's higher in saturated fat. Look for cuts with "loin" or "round" in the title, and select well-trimmed cuts with the least visible fat. Choose ground beef labeled "90% lean" or higher.

3. Dairy
Seek out dairy products that get 30 percent or fewer calories from fat. When choosing milk, opt for "skim," "fat-free/nonfat" or "1 percent." (Avoid the misleadingly labeled "reduced-fat" 2 percent milk; about 36 percent of its calories come from fat.) However, "low-fat" (1 percent) or "nonfat" yogurts, cottage cheese and sour cream are all worth trying. If you're buying soy or rice "milk," check the label to make sure it's fortified with calcium and vitamin D-and to make sure you're aware of any added sugars.

Don't be afraid to experiment with lower-fat cheeses like part-skim mozzarella or Jarlsberg or reduced-fat Cheddars; they've improved greatly in recent years. (You can always blend them with a little full-fat cheese to boost flavor and texture.) Buy full-fat cheeses with strong flavors, like feta, blue, Parmesan or aged Cheddar — and count on just a little bit going a long way. If you buy butter, plan on using it sparingly — slice off a half-stick and store the rest in the freezer. Or if you prefer a buttery spread, read labels to find one that's free of heart-threatening trans fats. Don't forget the eggs — at 75 calories apiece, they're a diet-friendly protein source (and, contrary to popular belief, don't raise most people's blood cholesterol noticeably, since their saturated-fat content is fairly low). Fat-free egg substitutes (mostly consisting of egg white) are an even better calorie bargain; they're only about 30 calories per 1/4-cup serving, though you might find them a bit bland compared to whole eggs.

4. Freezer
Stock up on plain frozen vegetables (shun the ones with sauce or butter) so that you've always got some veggies on hand. Most are frozen right after picking to preserve nutrients and flavor, so you don't have to feel you're compromising. You might also find some "healthy" frozen entrees-great "fallback" meal insurance, if you like how they taste (check labels to ensure they're really "healthy," and watch the sodium). Pick up some 100 percent fruit juice concentrates and, for semi-indulgent treats, stock up on low-fat ice milks, yogurts and/or sorbets. Look for single-serving packages that allow you to eat a fixed amount.

5. Canned/Packaged Food
While these sections can be a minefield of temptations, there are plenty of healthy staples to be found. Choose whole-grain pastas (there are some astonishingly tasty brands now available) and brown rice, as well as "quick" whole grains like whole-wheat couscous, quinoa and quick-cooking barley. Look for canned fruits packed in water or their own juices, and vegetables canned without salt. For convenient protein fixes, try canned beans, water-packed tuna, canned salmon and sardines — and reduced-sodium soups based on broth or beans.

Looking for a good salad dressing? Focus on flavor rather than worrying too much about the fat content, since the whole point of dressing is to get you to eat more salads. "Reduced-fat" and "fat-free" dressings often contain similar amounts of calories and might not be worth the flavor trade-off. Don't forget to pick up some interesting vinegars, which add calorie-free flavor to just about anything; try balsamic, sherry and apple cider vinegars.

In the cereal aisle, seek out brands labeled "whole-grain" (with whole grains as the first ingredient) and with at least 8 grams of fiber per serving. Check the label to avoid added sugars; you can always add sweetness with your own sliced fresh fruit. In the snack section, best options include whole-grain snack crackers, whole-wheat pretzels, brown rice cakes, whole-grain crispbreads and popcorn (choose "light" microwave variety or — even better — pop it yourself in an air popper or on the stove, in a heart-healthy oil like peanut or canola).

6. Bakery
Since sandwich bread is a staple, be choosy: you'll want one that gives you plenty of whole grains in a tasty package. Look for breads, English muffins, bagels and rolls labeled "100 percent whole-wheat," with at least 3 grams of fiber apiece (the first ingredient in the list should begin with the word "whole"). Try "lunch"-size rolls for burgers and sandwiches; you'll get a more reasonable portion. Store bread in the freezer to keep it fresher longer; just thaw on the counter as needed. Whole-wheat versions of pita and flour tortillas can usually be found here, too, along with corn tortillas; keep them to a 7-inch diameter or less.

Among the cookies and cakes, best choices for a splurge are those in bite-size portions, such as brownie bites, mini muffins or flavored meringues. Be wary of "fat-free" bakery treats, which often have as many or even more calories than their "regular" counterparts. Don't waste your calories on anything that doesn't taste fabulous.

Visit EatingWell.com to learn more.


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The EatingWell Diet. Copyright 2007 by Eating Well, Inc.

Foodborne Illnesses-The 10 Dirtiest Foods On Our Plates

There's an old saying that rings true year after year, "igonorance is bliss." I want to share with you an excellent article by Jim Gorman that will awaken you to the need to be proactive when it comes to choosing and eating foods.

Did you know that under current labeling laws, grocers are under no obligation to list the country of origin of any produce item. Simply choosing produced in the U.S.A. is not a safe alternative either. Unfortunately there are foods produced in the U.S. that are unsafe and we are being served and we served them to our loved ones everyday.

Change must come from the bottom up. Relying on our "political leaders" to do something that we should be doing ourselves is not acceptable. You were made to be the Head and not the Tail, but you must act! There are many things you can do individually to safeguard the quality of your life. If you want to be a Winner at life, you must be informed and then take the necessary actions.

Stay Blessed!
Joyce


Foodborne Illness
Beware the Funky Chicken

Our First World food supply is often cursed with Third World cleanliness -- and the results can be pretty gruesome. Here, a rogue's gallery of the 10 dirtiest foods on our plates By: Jim Gorman.

On October 6, 2003, Jeff Cook took his family out to dinner at the Chi-Chi's Restaurant in the Beaver Valley Mall, north of Pittsburgh. When his chicken-and-steak fajitas arrived at the table, they were accompanied by the obvious -- sauted peppers, onions, sour cream -- and the invisible -- a helping of hepatitis A. Cook, 38, healthy and energetic on that autumn evening, died of acute liver failure a month later.

Hepatitis A may have been the disease that ended up sickening 575 Chi-Chi's patrons and employees -- and killing three -- but a batch of green onions was the carrier. Dirty food. The Centers for Disease Control and Prevention estimates that every day, 200,000 Americans contract food poisoning. But Philip Tierno, Ph.D., a microbiologist at New York University medical center and author of The Secret Life of Germs, pegs the true eat-'em-and-weep rate at around 800,000 a day. "Everyone in this country will have at least one incident of sickness this year attributable to a foodborne virus, bacteria, or toxin," Tierno says. Except that most of us won't know what hit us; we'll chalk up the usually mild symptoms -- nausea, diarrhea, cramping -- to "that stomach flu that's going around."

Scientists currently know of only one 100 percent foolproof way to prevent foodborne illness: Stop eating. Or, almost as effective, obsess over every morsel you bring to your mouth and whether it might be staring back at you. But assuming you'd rather not die of slow starvation or, worse, live like Nick Nolte, we present you with a third, saner solution: Identify and sanitize the 10 dirtiest foods.

After considering incidence of foodborne outbreaks, relative danger of the dirt, and how often the carrier is found on our forks, we came up with a list of the edibles most likely to send your day spiraling down the crapper. We then assembled simple strategies for decontaminating the prime suspects -- from the supermarket to the supper table -- without worrying yourself sick. And what if, as with Jeff Cook, someone else does the cooking? We'll also tell you how to spot a dirty restaurant. Add it all up and what we're giving you is a recipe -- for clean living.

Chicken
The dirt: Never mind cigarettes; the Surgeon General should slap a warning label on chicken. Recent nationwide testing by Consumers Union, the advocacy group behind Consumer Reports, notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides.

The latest USDA research notes similar Salmonella levels. Now add in the fact that we each consume about 70 pounds of chicken a year -- more than our intake of beef, pork, or turkey -- and it's a wonder broilers don't come with barf bags.

At the supermarket: Look for birds labeled "free range." Close quarters in the henhouse give bad bugs the chance to spread, as do high-volume processing operations. Free-range chickens, which are given more room to roost and are usually slaughtered in smaller numbers, present a potentially safer option. For example, Ranger chickens, a free-range brand sold in the Pacific Northwest, came up negative for Salmonella and Campylobacter in Consumers Union's tests.

At home: To help prevent foodborne illness, bypass rinsing your raw bird in the sink, and instead put it directly into a baking dish or pan. This shortcut reduces the odds of sullying counters and other foods, says Janet B. Anderson, R.D., director of the Safe Food Institute in North Logan, Utah. If you used a cutting board, clean it (and the knife) with a mild, dilute bleach solution. As for your heat treatment, cook breasts and other cuts until the temperature hits 180°F. (If it's a whole bird, take the temperature in the thickest part of the thigh.) "Poking the chicken or judging by juice color is risky," says Anderson.

Ground Beef
The dirt: Even a little ground chuck can make you upchuck. When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent. Interestingly, the USDA found no trace of Escherichia coli 0157:H7, a.k.a. E. coli, one of the desperadoes of foodborne illness. Despite this finding, if slaughterhouse safeguards fail (and they sometimes do), E. coli could potentially pop up in your next patty.

At the supermarket: Choose ground cow that's been nuked. "Find a grocery store that sells irradiated ground beef," says Donald W. Schaffner, Ph.D., an extension specialist in food science at Rutgers University. The package will bear the words "treated by irradiation." Schaffner gives the safety of the treatment a glowing review: "The amount of induced radioactivity is 200,000 times smaller than the level of radioactivity naturally present in all foods."

At home: Add fresh oregano to your burgers and meat loaf. When researchers at Kansas State University mixed a variety of common household spices into ground beef to test their antibacterial properties, oregano tested as one of the best at wiping out E. coli . Use at least 1 tablespoon per pound of meat. Just as important, flatten your patties -- thick burgers will char on the outside before the interior reaches the required 160°F.

Ground Turkey
The dirt: Potentially one of the foulest of the fowl. A USDA survey showed that the odds are better than one in four that your ground gobbler contains Listeria, Campylobacter, Clostridium, or some combination of the three. What's more, in a separate study by the FDA and the University of Maryland, 24 percent of the ground turkey sampled came back positive for Salmonella. And some of that Salmonella was resistant to antibiotics.

At the supermarket: Hunt for organic turkey. Most commercial turkey processors pump up their birds with antibiotics, a practice that may have encouraged the rise of resistant bacteria. Organic outfits, on the other hand, say no to drugs. When you reach the checkout, insist that the turkey be slipped into its own plastic bag and then placed in a meat-only shopping bag. This rule applies to beef and chicken, too: Otherwise, meat drippings might contaminate other groceries.

At home: "Change your mind-set about poultry. Start by thinking of it as being contaminated," says Schaffner. Immediately retire to the dishwasher any platter that has come in contact with raw ground turkey. (Use the hottest setting.) Serve cooked turkey burgers (180°F) on a clean plate. And wipe up any spillage with a paper towel instead of a sponge. "The sponge is the most dangerous item in the house because of the organisms potentially living in it," says Tierno.

Raw Oysters
The dirt: Oysters' power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not. These filters for ocean waste can contain the norovirus (a pathogen notorious for nixing ocean cruises), Campylobacter, and Vibrio vulnificus. University of Arizona researchers who studied oysters from so-called certified-safe beds discovered that 9 percent were contaminated with Salmonella bacteria. Still hungry? "We found E. coli in 100 percent of Gulf Coast locations, and in high amounts," says Lynn Joens, Ph.D., the study author.

At the supermarket: Buy from the same beds that a chef stakes his reputation on. Sandy Ingber, executive chef and seafood buyer for Grand Central Oyster Bar in New York City, buys Blue Point, Chincoteague, Glidden Point, Narragansett Bay, Pemaquid, and Wellfleet oysters in the winter months. During summer, he buys Coromandel oysters from New Zealand. The reason for the seasonal shift: More than three-quarters of outbreaks involving raw oysters occur in the Northern Hemisphere's warm-water months.

At home: Very simple: Eat only thoroughly cooked oysters. If you must slurp, do so only after following the buying advice above.

Eggs
The dirt: Which is dirtier, the chicken or the egg? The chicken, by a long shot, or so it seems at first. More widespread pasteurization has reduced the rate of Salmonella contamination in eggs to only one in 20,000. But that still leaves more than two million hazardous eggs in circulation each year. Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. "Often, dishes made at restaurants are from pooled eggs," which increases the risk, says Schaffner. "It's really a matter of statistics. Eat an egg sunny-side up and your risk of salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher."

At the supermarket: Check the egg cartons. You're looking for one word -- "pasteurized" -- and four numbers -- the expiration date. Then remove each egg and look for cracks; germs can enter after pasteurization.

At home: Ignore the egg keeper on the refrigerator door. Instead, keep the eggs in their carton and stow it in the coldest part of your fridge (usually the back of the lowest shelf). Then, after you crack one open, wash your hands. In her study of household food preparation, Utah State's Anderson reports that 60 percent of people failed to wash their hands after handling raw eggs. Finally, cook your eggs -- thoroughly (or, if they're an ingredient in a dish, to 160°F).

Cantaloupe
The dirt: File this under "Who knew?" When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person. Among imported cantaloupe, 7 percent tested positive for both bugs. And because you eat melons raw, the bacteria go right down your gullet. That's a big part of the reason why from 1990 to 2001, produce in general has sickened as many people as have beef and poultry combined.

At the supermarket: Dents or bruising on the fruit can provide a path in for pathogens. But don't think precut cantaloupe is safer. "I've been in several supermarkets where the produce was cut by personnel who didn't wash their hands after handling eggs and other items," says Anderson.

At home: Because cantaloupe grows on the ground and has a netted exterior, it's easy for Salmonella to sneak on, and once on, it's hard to clean off. Scrub the fruit with a dab of mild dishwashing liquid for 15 to 30 seconds under running water. And make sure you buy a scrub brush that you use exclusively to clean fruits and vegetables; otherwise it could become cross-contaminated.

Peaches
The dirt: Being pretty as a peach comes at a price. The fruit is doused with pesticides in the weeks prior to harvest to ensure blemish-free skin. By the time it arrives in your produce department, the typical peach can be coated with up to nine different pesticides, according to USDA sampling. And while apples tote a wider variety of pesticides, the sheer amount and strength of those on peaches sets the fuzzy fruit apart. On an index of pesticide toxicity devised by Consumers Union, peaches rank highest.

At the supermarket: Fill your plastic produce bag with peaches that wear a "USDA Organic" sticker. And since apples, grapes, pears, and green beans occupy top spots on the Toxicity Index, too, you may want to opt for organic here as well. Just know that organic produce also contains some pesticide residues, but in minuscule amounts.

At home: Wax on, wax off. "A lot of produce has a natural wax coating that holds pesticides, so wash with a sponge or scrub brush and a dab of mild dishwashing detergent. This can eliminate more than half of the residues," says Edward Groth III, Ph.D., a senior scientist with Consumers Union. Got kids? Play it extra safe, and wash and pare peaches, apples, and pears.

Prepackaged Lettuce
The dirt: Don't look now, but the lettuce on a burger could cause you more grief than the beef. Outbreaks of E. coli sickened 36 people in San Diego in September 2003 and sent 29 people reeling in eastern Washington in July 2002. In both cases, prepackaged lettuce was to blame. And according to the Center for Science in the Public Interest, lettuce accounted for 11 percent of reported food-poisoning outbreaks linked to produce from 1990 to 2002, and "salad" accounted for 28 percent.

At the supermarket: Prepackaged salad mix is not inherently more hazardous than loose greens or a head of lettuce. It's the claims of being "triple washed" that lull consumers into complacency. "Just because something is wrapped in cellophane doesn't mean it's free of pathogens," says J. Glenn Morris, M.D., chairman of epidemiology and preventive medicine at the University of Maryland school of medicine.

At home: Rinse salad greens one leaf at a time under running water before eating. Beware of cross-contamination, too. "People know it's risky to put salad in the same colander they washed chicken in," says Anderson, "but they think nothing of touching a towel used to wipe up poultry juice, then making a salad."

Cold Cuts
The dirt: Germs don't take a number in the deli; cold cuts have been labeled at "high risk" of causing listeriosis by a joint team of researchers from the USDA, FDA, and CDC. While only 3 percent of the deli meats sampled contained Listeria at the point of purchase, the bacteria's rapid growth rate on cuts stored even under ideal conditions concerned researchers. Combine that with the fact that cold cuts are, well, eaten cold, and you've got trouble; Listeria thrives at refrigerator temperatures that stun other foodborne pathogens.

At the supermarket: Turns out the most likely source of Listeria-contaminated cold cuts is the deli slicer. Without regular cleaning, the blade can transfer bacteria from roast beef to turkey to pastrami and back. But aside from asking the clerk to stop and clean the slicer before handling your order, the best you can do is avoid delis that are obviously dirty and stick with those that are annoyingly busy. Meats that rotate through a deli quickly have less opportunity to bloom with Listeria.

At home: From now on, skip the sniff test and trash whatever meat you haven't eaten in a week. When you're ready to build your sandwich, slather on the mustard. Researchers at Washington State University killed off 90 percent of three potent pathogens -- Listeria, E. coli, and Salmonella -- within 2 hours of exposing them to a mustard compound.

Scallions
The dirt: Scallions play a bit part in most dishes, but a little goes a long way, as evidenced by the massive hepatitis A outbreak at that Chi-Chi's last October. Dirty scallions have also triggered small hep A outbreaks in Georgia, North Carolina, and Tennessee. Other bugs known to have grabbed a ride on green onions include the parasite Cryptosporidium, Shigella, and the ever-present Salmonella. In FDA tests, U.S.-grown scallions carried Salmonella or Shigella in 3 percent of samples, nearly twice the number detected in imported samples.

At the supermarket: Forget trying to weed out U.S. or Mexican scallions. Given current labeling laws, grocers are under no obligation to list the country of origin of any produce item. More important, buy refrigerated scallions; room temperature can trigger a bacterial explosion.

At home: Turn on your faucet full force to blast away visible dirt. As you rinse, remove the outer sheath to expose lingering microorganisms, but realize that any step short of thorough cooking is only a partial solution. "More and more, pathogens are entering produce like scallions at a cellular level," says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest.
2008 RODALE INC. ALL rights reserved

Food Safety: A Safer Salad

Do you guys remember the spinach outbreak we had recently? I do, and in my quest to eat healthier I want to make sure that what I eat is in fact truly good for me. This is particularly important since food is imported from different countries. The other day I bought some garlic and when I got home I saw that it was produced in China. There was another brand made in the U.S. that was slightly more expensive, but I went for the cheaper brand. I now look for foods in general produced in the U.S. even if they are more expensive. My reason for buying American produce is explained in the research article below by Katy Gagnon.

Take a moment to read it and I think it will convince you as well of the need to monitor where your food is purchased. Once you get your salad ingredients home it explains additional steps you can take to insure its safety. I always wondered why older cooks would put vinegar in their greens. I thought the greens were bitter enough, why add vinegar? Now I know the preventive benefits of adding it.

Stay Blessed!
Joyce

Eating a salad a day may help you live longer -- just make sure it's safe
By: Katy Gagnon
Devouring more vegetables will help you live longer, according to new research, unless of course they're teeming with deadly bacteria. Since 1995, there have been 19 E. coli outbreaks linked to a variety of leafy greens, including the outbreak that sickened 200 bagged spinach buyers earlier this year. The reason? "As a head of lettuce grows, it brings in soil with each layer of leaves," says Philip Tierno, Ph.D., a microbiologist at New York University and author of The Secret Life of Germs. If the soil is tainted with bacteria from manure-contaminated water -- as it was in the case of the recent outbreak -- then bacteria becomes nestled deeper and deeper inside the developing plant.

Once befouled, it's nearly impossible to remove pathogens from the leaves thanks to a sticky "biofilm" that coats them, says Scott Martin, Ph.D., a food science and nutrition professor at the University of Illinois. That film is probably the reason why E. coli survived the triple washing that most spinach is subjected to at processing plants. And while boiling kills E. Coli, it would also reduce your salad to mush. Instead, rid your greens of tagalong critters with this plan of attack.

FOOD SAFETY TIPS:
Check the date.
You don't have to frequent the local farmer's market to avoid contaminated produce, just pick produce with the freshest "Best Buy" date (health officials assure all bagged spinach with dates after October 1, 2006 are safe). The fresher the produce the least likely it is that it experienced temperature abuse, which could lead to bacteria growth, Martin says.

Make an acid wash.
Just running them under water doesn't work, you need to go after the "nooks and crannies," Tierno says. Target them with this approach:

1. Fill a large pot with cold water and add a tablespoon of white vinegar or a vitamin-C tablet. The acidity from either will help break up debris. Then add the greens.

2. Stir the water with your hand or spoon, and let the dirt settle on the bottom. If the water still looks dirty, repeat the whole process again with a new pot of water.

3. Scoop the greens out of the water with a strainer. Resist the urge to pour the entire pot into a strainer, which mixes the dirt back in with the greens.

4. Rinse each individual leaf under running water and pat dry.

Scrub before you peel.
Use a vegetable brush to remove dirt on hard produce before you peel. Shaving a carrot or potato without washing it will transfer any dirt from the outside of the vegetable into the edible portion.

Douse everything with vinaigrette.
Adding a vinegary salad dressing to your greens could reduce the amount of pathogens, says Larry Beuchat, Ph.D., food science professor at the University of Georgia. Any dressing will work, but those high in vinegar, such as Italian or Balsamic vinaigrette, are the most effective because their high acid content kills germs, Beuchat says.

What’s In Your Salad?

I came across a nutrition article that I wanted to share with you from MensHealth.com. One of my resolutions this year is to eat healthier. But more importantly my goal is to make sure that what actually appears to be good nutritionally is in fact healthy. Here’s a guide below to follow so that you can insure that your salad is in fact healthy and low in calories.

My mom died last Friday so I will try to continue to submit articles this week, but they will probably be brief. If you can help me out by emailing me articles of interest, I would greatly appreciate it. Keep me in your prayers as well.

Stay Blessed!
Joyce


Avoid the Iceberg
18 salad-bar survival tips
By: Jennifer Haigh, Photographs by: Mark Seelon

Mushrooms
Not poisonous, hallucinogenic, or nutritious.

Creamy salads
A.k.a. the white death. If you must have some slaw or, worse, macaroni salad (3/4 cup = 26 grams of fat!), at least place it over raw vegetables. The mayo will double as salad dressing.

Radishes
No matter how you slice 'em, these are roots. What's worse, they're roots without a nutritional leg to stand on. You'd need to eat half a cup to take in a gram (g) of fiber, which isn't enough to keep even a rabbit regular.

Alfalfa sprouts
Don't bother with these little health-food frauds. Half a cup provides only traces of nutrients. But they are virtually calorie-free, so if you actually like their dank flavor, knock yourself out.

Carrots
Shredding gives raw carrots a whole new quality: They become edible. Mix, don't top, your salad with a quarter cup of them, and you'll be eating nearly a whole day's worth of beta-carotene.

Cauliflower
Broccoli's bleached cousin has only a fraction of the vitamin C and beta-carotene. You're better off doubling up on broccoli and skipping this pale imitator.

Sunflower seeds
A few spoonfuls have potassium and magnesium to lower blood pressure, plus folate to help prevent heart disease.

Black olives
While these little fat bombs won't hurt your heart, they won't help it much either. You'd need to eat 10 to get just 3 g of cholesterol-lowering monounsaturated fat.

Chickpeas
Despite the name, this isn't something you'd find in Penthouse. Half a cup has 6 g of protein, 5 g of fiber, and some B vitamins.

Hard-boiled eggs
One has 6 g of protein and some lutein and zeaxanthin, phytochemicals that may cut your risk of age-related vision loss.

Cherry tomatoes
Ounce for ounce, these little suckers have as much prostate-protecting lycopene as their big brothers.

Cucumbers
Low in nutrients, fiber, and taste. Maybe that's why people drown 'em in vinegar and call them pickles.

Iceberg lettuce, mesclun salad greens
Nutrient-wise, iceberg lettuce helps your diet as much as real icebergs helped the Titanic. But mesclun greens contain folate, to fight heart disease, and fiber, to spit shine your colon walls.

Cottage cheese
The best cheese choice on the bar. Half a cup of the full-fat stuff has only 108 calories and 5 g of fat, and gives you 13 g of protein.

Broccoli
Six florets give you a day's worth of vitamin C and 20 percent of your beta-carotene. Bonus: Broccoli is rich in a number of polysyllabic compounds that seem to have anticancer properties. Eat all you can stand.

Shredded Cheddar cheese
One half cup of shredded Cheddar has 19 g of fat--about what you'd get in a fast-food taco. Try to limit yourself to a tablespoon.

Mysterious extras (bacon bits, croutons, Chinese noodles)
They're salty, they're crunchy, they're more like pretzels than vegetables. Of the three, the croutons are best. Ten croutons add up to about 50 calories and 2 g of fat. Chinese noodles tend to be greasier. And bacon bits? Well, they're bacon, and we all know how healthy that is.

Dressing
Low-fat dressing isn't low-cal, so go easy on it. A better bet? Canola oil and red wine vinegar. The oil contains omega-3 fatty acids to reduce your heart-disease risk. The vinegar adds flavonoids to keep your blood flowing smoothly.

2008 RODALE INC. ALL rights reserved

The 20 Worst Foods in America- #17

The 20 Worst Foods in America
The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation

By: Matt Goulding 17. Worst "Healthy" Burger
Ruby Tuesday Bella Turkey Burger

1,145 calories
71 g fat
56 g carbs

We chose this burger for more than its calorie payload: Its name implies that it's healthy.

The Truly Healthy Choice: Skip burgers entirely (few at Ruby Tuesday come in under 1,000 calories). Instead, order a 9-ounce sirloin with a side of steamed vegetables.


TGIF guys,
Can you believe this guys- 1,145 calories, and that’s only for one meal! They say a picture is worth a thousand words. Take a look at this video below and I think it will give you some insight into why the Standard American Diet is SAD.
I hope it will convince you that we must be proactive when it comes to what we eat. I think you will be amazed by how we are subtly affected by advertisers, commercials and packaging. There is a reason why the average American waistline is growing larger and consequently why our health is declining as a nation

Yes, this is a beautiful world filled with wonderful, delicious foods. The choice is ours- we must exercise wisdom and choose to live a healthy lifestyle. The extra time we take to eat right, exercise will have great dividends in the end. Our bodies are not designed to be abused or mistreated. Eventually they will rebel in the form of sickness or disease. Let’s commit to make good choices so that we can be Winners at life!

Stay Blessed!
Joyce

Beauty Food

From: EatRealFood

Six Strategies for Savvy Ordering in a Restaurant

I found some great information on how to eat smart when you are dining out that I want to pass along. It is very difficult to stay trim and healthy with the busy schedules that we keep from day to day. Knowledge is key and follow through and discipline is critical if we want to stay fit.

Take a look at this guide and try to make it a habit as much as you can. It will enable you to exert some control over the unknown calories that may be lurking in an appetizing-looking dish. Let's work together on being Winners at life.

Stay Blessed & Bon Appétit!
Joyce

Six Strategies for Savvy Ordering in a Restaurant
Courtesy of EatingWell.com
How to stay on track when you're eating out.

1. Read the whole menu. Get a feel for what's available and estimate the calories before you make a decision about what to order.

2. Be the first to order. That way you won't be tempted to go along when the rest of the gang orders more than you'd like to eat.

3. Consider a la carte. Try getting a soup or salad and an appetizer, or a couple of side dishes, instead of an overly large entree. Many restaurants these days offer smaller "tasting" plates or tapas-size portions too. They are worth a try and often just right in size.

4. Split the difference. If an entree sounds like too much food, see if one of your dining companions would like to share it with you. Or set aside half of the food as soon as it arrives and ask the waiter to wrap it up for you.

5. Ask for sauces and dressings on the side. Most restaurants use a heavy hand with toppings; they just can't help themselves. When they're on the side you can control the amount without having to miss out. Rather than pouring them on, dip the tip of your fork into the dressing or sauce, then take a bite of food, so you'll get a little taste in every bite.

6. Ask questions. Request that food be prepared your way, within reason (asking for a salad on the side instead of chips is reasonable; asking to have the fish and chips special steamed instead of fried is not). Ask politely but unapologetically; remember, restaurants are in the service business. Most are more than willing to accommodate your request — after all, you're paying!

Visit EatingWell.com to learn more.

THE STANDARD AMERICAN DIET= SAD

STANDARD AMERICAN DIET(SAD)

AskDr.Sears.com stated the following about the American diet:

“If you were to list the factors that increase the risk of cancer, heart disease, stroke, intestinal disorders – just about any illness – the standard American diet has them all:

• High in animal fats
• High in unhealthy fats: saturated, hydrogenated
• Low in fiber
• High in processed foods
• Low in complex carbohydrates
• Low in plant-based foods

The striking fact is that cultures that eat the reverse of the standard American diet – low fat, high in complex carbohydrates, plant-based, and high in fiber – have a lower incidence of cancer and coronary artery disease (CAD). What's even more sad is that countries whose populations can afford to eat the healthiest disease-preventing foods don't. The United States has spent more money on cancer research than any country in the world, yet the American diet contributes to the very diseases we are spending money to prevent.”

Yes my friends it’s sad, but it’s true. We Americans in general are unhealthy eaters. Perhaps instead of worrying so much about the enemies outside of us, we should focus a little more attention on the enemies (inner mes) within us that we consume everyday.

I hope you have not forgotten your New Year’s resolution to eat better. For starters why not begin with a healthy bowl of oatmeal with cinnamon sprinkled on it. I’ve been working on the Quaker Oatmeal 30 Day Challenge and my cholesterol has gone down.

Remember my friends we have a race to run in this life and we need every ounce of physical, mental and emotional energy to get to the finish line so that we can be Winners at life.

Stay Blessed!
Joyce

The 20 Worst Foods in America- #18

The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation.
By: Matt Goulding

18. Worst Supermarket Meal
Pepperidge Farm Roasted Chicken Pot Pie (whole pie)


1,020 calories
64 g fat
86 g carbs

The label may say this pie serves two, but who ever divided a small pot pie in half? Once you crack the crust, there will be no stopping.

Pick a Better Pie: Swanson's pot pie has just 400 calories

TGIF guys!
I want to share a post from a viewer named Julie struggling with weight problems and also reference a website she mentioned in the body of her post:

"Dear Joyce,
Thank you for the blog and the info about the Jamba Juice. I used to love them especially the Mango-A-Gogo but after I found out how many calories are in one of those things I gave them up...

God has been so good in helping me start to work on my health. I had used excuses of a bad childhood, an unhappy marriage, job stress and every excuse under the sun to blame others for my lack of self-discipline but through prayer and a support program. I am working "it" one day at a time...

The You Are a CEO program helped me first become aware that I was not disciplined with my health and maybe this will help others that find it hard to say no to sweets and high calorie treats www.youareaceo.com."

Thanks again Julie. I'm passing the info along. And to my other readers, if you have a website that will empower others please post it to my blog so that together we can be Winners at life!

Stay Blessed!
Joyce

The 20 Worst Foods in America- #19

The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation By: Matt Goulding

19. Worst Drink
Jamba Juice Chocolate Moo'd Power Smoothie (30 fl oz)

900 calories
10 g fat
183 g carbs
(166 g sugar)

Jamba Juice calls it a smoothie; we call it a milk shake. In fact, this beverage contains more sugar than two pints of Ben and Jerry's Butter Pecan ice cream.

Turn Down the Power: Seventy-five percent of this chain's "power smoothies" contain in excess of 100 grams of sugar.

Stick to Jamba's lower-calorie All Fruit Smoothies, which are the only menu items that contain no added sugar. And always opt for the 16-ounce "small."

The saying "it's tight, but it's right!" is definitely apropos. My readers I hope you can see clearly that not all smoothies are alike. We must choose life and our destiny. No one else can do this for you. As a child, your parents or caretakers made decisions for you. But now that you are of age, you must decipher, analyse and make decisions for yourself. A little sugar is fine, but too much and too often can be deadly.

Why not make your own smoothie this evening for dessert. Yes, pass up the double fudge brownie and treat yourself to a real healthy dessert that will extend and not shorten your life. This is how you can love yourself and be a Winner at life!

Stay Blessed!

Joyce

The 20 Worst Foods in America- #20

As promised I want to share with you the 20 Worst Foods in America according to menshealth.com. Today I will spotlight #20. The author, Matt Goulding declares the following: The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation by.

#20. Worst Fast-Food Chicken Meal
Chicken Selects Premium Breast Strips from McDonald's (5 pieces) with creamy ranch sauce
830 calories
55g fat (4. 5g trans fat)
48 g carbs

The only thing "premium" about these strips is the caloric price you pay. Add a large fries and regular soda and this seemingly innocuous chicken meal tops out at 1,710 calories.

Change Your Chicken
McNuggets have the same impact. Instead, choose Mickey D's six-piece offering with BBQ sauce and save yourself 530 calories.


I hope you were amazed and shocked as I was upon reading the caloric and fat content. 1,710 calories is enough subsistence to carry you the whole day. My friends let’s begin to make healthy and smart choices.

The bottom line is you will pay for it now or later. We must discipline ourselves to say one simple word, -“no.” Do you realize that by saying no to foods that are self-destructive, you are saying “yes” to life? You are not only empowering yourself, but your offspring. You are putting money in the bank and assuring that you won’t have to spend it on doctor bills, medications, time off from work or play.

I’ve never seen a consummate athlete downing a plate of fried chicken on a regular basis. Study the diets of athletes; they know that they are what they eat. It’s time to come out of denial and look yourself in the mirror. You can be a Winner at life, when you take the first step and act like one!

Stay Blessed!
Joyce

Stroke 101: How To Prevent It From Happening To You

Let’s take a proactive stance by choosing preventive measures to avoid having a stroke. First of all, let me define what a stroke is. The most common form of a stroke is the result of a sudden disruption of the flow of blood to parts of the brain. When blood cannot reach parts of the brain, the oxygen supply to those areas is cut off and the brain cells die. Functions normally controlled by these damaged brain areas are affected. In many cases, unconsciousness and/or partial paralysis, or death may occur. This is often the immediate outward sign that a Stroke has occurred.

The Stroke Recovery Association NSW reports the following two types of strokes:
Ischaemic Stroke
In the case of Stroke, however, clots are dangerous because they can block arteries and cut off blood flow. Ischaemic Stroke is the most common type of Stroke (80% - 85% of Strokes are ischaemic). An Ischaemic Stroke is caused when a clot blocks or ‘plugs’ a blood vessel in the brain. There are two ways that a clot Stroke can occur.
• An embolic Stroke occurs when a blood clot forms somewhere in the body and travels through the blood stream to the brain.
• A thrombotic Stroke occurs when blood vessels narrow as a result of blood fat, cholesterol or calcium which grow to completely block the blood vessel.

Haemorrhagic Stroke
A haemorrhagic Stroke is caused when a blood vessel in the brain breaks or ‘erupts’. There are two types of haemorrhagic Stroke. A subarachnoid haemorrhage and an intracerebral haemorrhage.
• An intracerebral haemorrhage, which is the more common form, involves bleeding within the brain tissue itself.
• With a subarachnoid haemorrhage the bleeding occurs in the space around the brain. This is often due to an aneurysm - a thin or weak spot on a blood vessel wall.

Now that we have defined what a stroke is, let’s focus on how to prevent it. Stroke is the third-leading cause of death among African Americans, and more than 100,000 will suffer one this year. This is Black History Month, a time to recognize the greatness of our past, but it is imperative that we focus on the greatest threat to African Americans: stroke.

Martin Luther King, Jr.’s message of freedom was reiterated through the words of his daughter, the late Yolanda King: “We will only be truly free when we reach down to the inner depths of our own being and sign with the pen and ink of assertive selfhood, our own emancipation proclamation. No civil rights, no voting rights, no equal rights, no immigration rights are worth fighting for if we are dying from heart disease and stroke,” she said shortly after her mother, the late Coretta Scott King, suffered a stroke. Ironically, it appears that Yolanda also suffered from heart disease like her mother.

We can heed Yolanda’s words by taking the following steps to prevent the occurrence of a stroke for ourselves or loved ones and become Winners at life:

1) Adopting a healthy lifestyle can help you reduce your risk for a stroke or heart disease.
2) Choose healthy foods. You are what you eat.
3) Make Exercise & Fitness a daily part of your routine: Swimming, cycling, jogging, skiing, dancing, walking and dozens of other activities can help your heart. Whether it is included in a structured exercise program or just part of your daily routine, all physical activity adds up to a healthier heart
4) Manage Your Weight: Taking control of your lifestyle will help you to better manage your weight and reduce your risk for heart attack.

Stay Blessed!
Joyce