Preparation

Place all the ingredients in a food processor or blender, and process until smooth.
Nutritional Information

Calories:
70 (76% from fat)
Fat:
5.9g (sat 0.9g,mono 3.6g,poly 0.7g)
Protein:
1.3g
Carbohydrate:
4.6g
Fiber:
2g
Cholesterol:
0.0mg
Iron:
0.4mg
Sodium:
83mg
Calcium:
21mg

But the holiday season isn’t good for heart health to begin with. A 2004 study by researchers at the University of California, San Diego and Tufts University found that heart-related deaths increase by nearly 5% during the holidays, perhaps because patients delay seeking treatment for heart problems or because hospital staffing patterns change. But anecdotally, doctors say that their ERs stay quiet on Christmas Day itself. Then, come December 26, they see a surge of cardiac traffic. A 2008 study found that daily visits to hospitals for heart failure increased by 33% during the four days after Christmas.

“This time of year is notorious for heart attacks, heart failures, and arrhythmias,” says Samin Sharma, MD, director of interventional cardiology at Mount Sinai Medical Center in New York.

In fact, 2009 may pose an even greater risk than years past. Added stress over the recession means you’re already putting a lot of pressure on your heart, and that’s before the holiday eating and drinking even begin. Here’s how to steer clear of the hospital.

Keep your ticker ticking
It’s easy to knock back several glasses of wine when you’re sitting around the holiday table for long stretches of time, especially if you tell yourself that wine is good for your heart. But more than one alcoholic drink can have consequences: Excessive drinking can trigger atrial fibrillation, a form of irregular heartbeat. If it persists, atrial fibrillation ups your odds of suffering a stroke. “There are huge campaigns not to drink and drive during the holidays, but no one talks about the heart dangers,” says Dr. Sharma.

Extra money woes coupled with an already stressful holiday season are like a setup for overindulgence. “It’s probably more dangerous than ever this year,” says Gerald Fletcher, MD, a cardiologist at the Mayo Clinic in Rochester, Minn. “People don’t have as much money, but they still need to spend. They’re cutting back, but they’re worried about the credit card bill on the way. With all this in mind, people might be drinking more than ever.”

Normally, a holiday heart arrhythmia isn’t fatal, and in fact it usually fades on its own. Some of the symptoms are the same as a hangover—nausea, weakness, and a pale face—and your heart should be back to normal in 24 hours. But if it isn’t, you may need to see a doctor for medication or electrical cardioversion, which will stabilize your heart beat.

How to avoid a holiday heart attack

Every year, cardiologists see a spike in heart attacks once the weather starts to turn. When temperatures drop, blood vessels start to constrict, raising blood pressure. You may want to think twice before you decide to shovel your stoop or take a postprandial hike in bitter weather, as strenuous physical activity can leave you clutching your chest.

But cold weather isn’t the only culprit. Come Christmas Day, many people confuse the signs of a heart attack—like shortness of breath or chest pains—with indigestion from a big dinner. And while you may be apt to play it safe on any other day, hauling yourself down to the hospital may seem like too much of a hassle on a big holiday.

Instead, many people ignore the telltale signs of a heart attack until they wake up on the 26th, still feeling that discomfort. But by then it may be too late. “If you’re having a heart attack, studies show that you can’t wait longer than 12 hours to be treated,” says Dr. Sharma. So if you wait until December 26, you may be playing with your fate.

Listen to your body over the long holiday haul and don’t dismiss any discomfort as a by-product of overindulgence. Keep an eye on any friends or family members who have had a heart attack in the past.

Breaking diet rules and heart failure
Patients with heart failure who are following a low-sodium diet need to exercise extra caution this Christmas. Experts say that these people may choose not to live within their everyday rules, opting to partake in holiday overindulgences instead. Heavy meals, too much salt, and excess alcohol can all trigger heart failure.

“Doctors need to make a point of telling their patients not to overindulge,” says Dr. Sharma. “Ultimately, though, it’s the patients who are going to decide what to do.”

But everyone, not just heart patients, can benefit from watching what they eat. “We need to try to stay healthy through the holidays, not wait until January 1,” says Dr. Fletcher. “You can’t keep your resolution if you don’t live through the holidays.”

2. Step away from the table
If you don’t put your choices on a plate, “you have no idea how much you’re really eating,” says Barbara Rolls, PhD, a Pennsylvania State University nutrition professor and author of The Volumetrics Eating Plan. “The worst thing you can do at a party is stand around the table dipping into the bowl.”

3. Veg out
At the start of a buffet, pile the greens and other tasty veggies on your plate, leaving just a little room for those high-calorie treats like sweets and cheeses. In a survey of more than 7,000 adults, Rolls found that those who ate the most fruits and vegetables were the least likely to be obese, even when they ate more food overall.

4. Pare down those portions
Choose the smallest plate possible, suggests Brian Wansink, PhD, a Cornell University professor of nutrition science and marketing. In researching how the eye tricks the stomach, he’s found that whether it’s Chex Mix, pasta, or even stale popcorn, the bigger the bowl, plate, or package, the more you’re likely to eat.

5. Don’t talk with your mouth full
One of the best ways to keep from stuffing yourself at a big family dinner is great conversation, says Rick Bell, ScD, an adjunct associate nutrition professor at Tufts University. But, like Mom says, finish chewing before you start chatting. “When you eat and talk at the same time, you’re not really paying attention,” Bell explains. Plus, you look pretty gross.

6. Curb your options
Variety might be the spice of life, but it’s also a recipe for overeating. Rolls found that students who were offered sandwiches with four different kinds of filling ate a third more than those who got only their favorite sandwich. Health Advisory Board member David Katz, MD, an associate professor of public health at Yale University, advises bundling together similar flavors. For instance, put only salty (or meaty) foods on your plate at once. You’ll grow tired of that flavor more quickly and end up feeling full and satisfied on fewer calories.

7. Pace yourself
Take your cue from the slowest eater at the table. Research shows people may eat as much as 50 percent more when dining with friends. That’s why on Thanksgiving it seems like you can scarf down five times more food than on any other day. “When someone gets seconds or orders that third glass of wine, you kind of go along by default,” says Wansink, author of Mindless Eating: Why We Eat More Than We Think. If you’re surrounded by speed-eaters, take a sip of water between bites to slow down.

8. Drink slimmer
Alcohol is a double whammy during the holidays. It tends to weaken your resistance when it comes to eating, and the calories in drinks add up rapidly. “If you want to be a slender drinker, drink out of a slender glass,” advises Cornell’s Wansink, whose research shows that people tend to drink more from short, fat glasses. So try this optical illusion: Use a white wine glass rather than a goblet, or a highball over a tumbler.

9. Slip, don’t slide
If you eat three helpings of mashed potatoes and half a chocolate Santa, don’t just say you blew it and decide you might as well polish off St. Nick. Learn from your slip-up. Did you arrive at the party starving? Did you befriend the buffet because you didn’t know anyone? Next time, eat a salad first, start a conversation, and park yourself far from the danger zone. And let next time start today.

According to MSNBC, health risks involved with gastric bypass surgery are very often downplayed. Having a difficult time going without conditioner, lotion and chapstick? MSNBC have compiled a short list of products that can be used on the hCG diet.

HCG is an acronym for the hormone Human Chorio Gonadotropin, which is found in both men and women, though pregnant women have the highest levels of HCG in their bodies. HCG injections or supplements are typically given to women who need help ovulating and to men who want to increase their sperm count. A daily HCG injection is also one component of the controversial HCG diet plan.

The HCG hormone can be made synthetically or extracted from a pregnant woman’s urine and then processed for use by other humans. The HCG diet shots are said to benefit both men and women similarly, though experts don’t recommend that women get the injections if they are already pregnant or nursing, and thus already have elevated HCG levels.

First of all, you should stop smoking.Now about 47 million Americans continue to smoke. Smoking is harmful to our lung. If you want to keep you lung health, you should stop smoking.

Besides smoking, you should take care of pneumonia. Do you know more than 50,000 Americans die of pneumonia each year. Pneumonia is an inflammation of the lungs usually caused by an infection, such as N1H1. Here are some symptoms of pneumonia. Pneumonia often start after an upper respiratory infection, such as a bad cold. Most of people will cough. Many people have a fever when they get a pneumonia. And most people will feel very tired.You will feel chest pain when you breathe. You heart will beat fast and you will feel short of breathe.

And you should also take care about emphysema. Smoking is the major cause of emphysema. Emphysema will make lung lose ability to absorb oxygen and release carbon dioxide. The symptoms of emphysema including cough and tightness feeling in the chest. You will also feel headaches and hard to get sleep. And you probably will lose weight.

What are the benefits of Magnesium?

Magnesium is responsible for many important bodily functions. Maintaining a proper level of magnesium is essential for:

*Proper formation of Bone

*Maintaining normal muscle function

*Releasing energy from muscle storage

*Manufacturing proteins

*Maintaining normal muscle and nerve function

*Regulating body temperature

*Proper absorption of Calcium

What happens when you don’t get enough Magnesium?

Magnesium deficiency is very common, and can manifest with symptoms in virtually every area of the body. Some common symptoms of magnesium deficiency include backaches, headaches, muscle spasms, constipation, abnormal hearth rhythms, insomnia, anxiety, and a tingling feeling in the arms or legs. It’s obvious that magnesium is absolutely essential for good health, and many studies are finally giving magnesium the recognition it deserves as an extremely important mineral.

Why should I take Magnesium with Calcium?

To put it simply, magnesium is the “key” to calcium absorption. In many cases of magnesium deficiency, the cause is actually an excessive intake of calcium. Since childhood, many of us have been educated about the importance of calcium in our diet, but actually, magnesium is just as important. If your body is deficient in magnesium, this causes a spike in a hormone called PTH (pituitary thyroid hormone). This increase in PTH actually prevents any absorbed calcium from being used for bone formation, and instead promotes the calcification of soft tissues. For proper calcium absorption, try to take a calcium supplement that also contains an equal level of magnesium.

What are some good sources of Magnesium?

There are some foods that can help to provide you with an additional source of magnesium in your diet. Incorporating magnesium-rich foods into your daily eating habits can greatly help in maintaining good health. Examples of foods containing high levels of magnesium include:

* Almonds

* Halibut (a type of fish)

* Oatmeal

* Spinach

* Peanut Butter

* Cashews

* Avocado

* Soybeans

What is a Carbohydrate?

On a biochemical level, a Carbohydrate is a simple fusion of carbon, hydrogen and oxygen molecules. Different types of carbohydrates have a different chemical makeup, and can have significantly different effects on your body when ingested. Though it is possible to group carbohydrates into two different categories (simple carbohydrates and complex carbohydrates), this is a slight oversimplification of how carbohydrates affect the body. Carbohydrates are in many foods, such as bread, milk, beans, potatoes, pasta, corn and sweets.

To digest a carbohydrate, your body needs to break each carbohydrate down into single sugar molecules, since this is the required size for sugar to be transported into the bloodstream. All digestible carbohydrates are usually converted to glucose, which provides the “fuel” needed by cells for proper functions. Carbohydrates in the form of fiber are an exception, since fiber is not directly digested by your body. Instead, fiber provides “bulk” to the waste that passes through your intestines, helping to properly dispose of all waste products from the intestines. Soluable fiber (the type of fiber that dissolves in water) helps your body by bonding to fatty substances in the intestines, which disposes of these fatty substances, also helping to lower levels of “bad” cholesterol (low-density lipoprotein).

Carbohydrates and Diabetes

When your body digests a carbohydrate (subsequently breaking down that carbohydrate into single sugar molecules), the sugar molecules from that carbohydrate enter the blood. This promotes a rise in blood sugar levels. With higher blood sugar levels, the pancreas begins to produce more insulin, which is required for the proper absorbtion of sugar molecules by the blood cells. When blood sugar levels begin to fall, the pancreas instead begins producing glucagon, which is a hormone that stimulates the liver to start releasing stored sugar. This process runs on a balance, and ensures that all cells in the body will recieve a proper level of blood sugar (especially the brain).

People with diabetes are not able to naturally maintain this balance of blood sugar. In Type 1 diabetes, the pancreas doesn’t produce enough insulin to promote absorbtion of sugar molecules into the bloodstream. Type 2 diabetes is characterized by a condition in which the blood cells do not respond to the insulin levels, and are not receptive to absorb sugar molecules. This is also called “insulin resistance”. This condition can be brought about by being genetically succepbtible to this condition, over-eating, or consuming a large amount of highly processed carbohydrates. The best way to prevent becoming insulin resistance is to limit processed carbohydrates (such as sweets, white flour pastries, and white flour pasta) and replace them instead with whole-grain carbohydrates.

Ingredients

* 1/4 heaped cup roasted dal powder
* 1/4 level cup sugar
* 1/2 teaspoon of ground cardamom (elaichi)
* a pinch or two of saffron
* 1/2 cup water
* 1/2 cup low fat milk
* 1 tablespoon ghee or butter

Method
Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.

Results from the Seven Countries Study, which looked at cardiovascular disease incidences across the globe, showed that while men in Crete had a predisposition for high cholesterol levels, relatively few died of heart disease because their diet focused on heart-healthy fats found in olive oil. Look for extra-virgin or virgin varieties—they’re the least processed—and use them instead of butter when cooking

Ingredients

* 6 garlic cloves, peeled and sliced
* 1 dried chile pepper, coarsely chopped, or 1 teaspoon crushed red pepper, or to taste
* 1 1/2 pounds peeled small shrimp, or large shrimp, peeled and chopped
* 1/2 teaspoon coarse salt, or to taste
* 2 teaspoons chopped fresh parsley for garnish
* 12 small pieces crusty bread (Italian-style)
* Lemon wedges for serving
* 1/2 cup extra-virgin olive oil

Preparation

1. Combine the olive oil, garlic, and chile pepper in a 10- to 12-inch skillet, preferably cast iron, and turn heat to medium. When the garlic begins to sizzle and turn golden, add the shrimp. Cook, stirring, until the shrimp just turn pink and opaque, 2-4 minutes.

2. Stir in salt, garnish with parsley, and serve immediately, directly from the pan, with lemon wedges and bread.