Health Tips

Here is a great article from agingcare.com for caregivers who are struggling this holiday season.  Visit us at www.tendercarenursing.health.officelive.com if you need help with a senior loved one in the area. 

Caregivers and Multi-tasking: Holidays Can Push People Caring for Elderly Parents to the Max

Carol Bradley Bursack

If one can believe the old Westerns, frontier women multitasked by rocking a cradle with their foot to quiet a squalling baby, while pounding out bread dough with her fists, bossing a full crew young kids and maybe dodging a few bullets. Oh, yeah, since it was just days before Christmas, she would also be trying to knit a scarf for her husband during odd bits of time.

That scenario sounds like a walk in the park to some modern caregivers, especially those known as the sandwich generation because they are raising children while caring for their parents. At this time of the year, nearly every parent has one, if not several, school holiday programs to attend, plus church or other religious programs they want their children to participate in. Many have a full-time job, which often requires attendance at office functions outside of work hours, not to mention festivities during work time that pretty much require a big smile and a batch of home-made cookies. Is this your story?

Continue reading HERE:

from: http://myeldercareblog.com/homecaremn/2009/12/02/caregivers-and-multi-tasking-in-brainerd-minnesota/

In the market and at our table we can find a rainbow of fruits and vegetables, which not only captivated our eyes but also protect us and filled with numerous and amazing benefits for our health. Fruits and vegetables included in the yellow-orange color belong to many different families, but all share common properties such as being rich in taste and provide health benefits.

1. Orange
The dried apricots provide garn amount of potassium. Although it is shocking to the eye, this color is common in flatware, has a wavelength and penetrating power, which increases the flavor of food. This color is presented primarily in fruits and rejuvenating virtues attributed to him. For its part, the orange is synonymous with good appetite.

2. Yellow
This color has a vital electrical wavelength and pleasant, as is customary in our plates and cutlery especially in pale yellow (provides a touch of exoticism to increase the taste of food without going to offend our sensibilities). Since the bright yellow can be irritating even to influence the quality of food, making them too much power to our taste.

Of yellow food is said to improve mood and promote a positive and happy life anta, while stimulating the mental faculties and enhance our memory. In psychology it is considered to yellow as a color can stimulate interest in life in people dissatisfied and that helps keep the focus on children.

3. What vegetables, fruits and other foods contain?
We will find the yellow and orange:

• Vegetables  such as corn, yellow peppers, carrots and squash.
• Fruits such as lemons, pineapples, pears yellow, orange, peach, apricot, tangerine, the loquat, grapefruit, mango, etc.
• Eggs contain protein, vitamin A and vitamin B complex The yolk is rich in folic acid.
• The cheese has protein, potassium and fat.
• The pulp that provides magnesium, riboflavin, folate, thiamine and niacin.
• Shrimp and other seafood provide us with niacin, protein, vitamin B12 and iron.

4. What’s in these foods?

• The yellow color exhibited by many of the plants we consume regularly, such as potatoes, have a pigment called Anthoxanthin, which is a good antioxidant.
• Some of the yellow fruit, especially pineapple, bromelain possess, which is a phytonutrient able to purify and protect the pancreas and suppress the inflammation process. This fruit is also rich in vitamin C and manganese.
• The tendency to yellow fruits with greens are rich in lutein and xeazantina both carotenoids are substances that protect our eyes, thus reducing the chance of developing cataracts and even vision loss.
• Foods orange-yellow hue have the most intense, are also rich in beta-carotene (provitamin A), an antioxidant compound that protects the skin from the sun and the body of cancer. They also have vitamin C, potassium (potatoes have twice the potassium than bananas) and folic acid. Helping us to have high defenses and a healthy skin and good vision.
• Fruits of pulling light orange yellow are rich in beta-cryptoxanthin, carotenoid that prevents degenerative diseases (cancer), regenerate our tissues and purifies our body from the harmful effects of snuff, pollution and other pollutants
• We should not let their wealth in fiber, case of yellow pears and corn.

5. Why we help?
Ultimately food yellow-orange help us:

• Reduce the risk of fetal malformations.
• Maintain good vision.
• Strengthen the immune system.
• Protect against some cancers.
• Keeping your skin healthy and young.

6. Did you know …?

• The carrot is the food richest in carotenoids.
• Bromelain (mainly pineapple) is an enzyme that aids digestion of proteins, then it is advised to bloating and slow digestion.
• The apricot for its potassium content is recommended for the dietary management of hypertension and other diseases related to fluid retention presenting diuretic nature.
• When you make orange juice, take it quickly and avoid loss of vitamin C.
• Mangoes contain vitamin B6, essential to keep the blood in optimal conditions.

7. Curiosities of these foods

• Lemons contain more juice than are those with thin skin and a bright yellow.
• The sleek look of oranges, is normally due to the wax layer is added to their skin in order to facilitate preservation.
• In India, the mango flesh dried and ground is used as a spice, giving the dishes a slightly acidic taste.
• Apricot (seed lodged in his only bone) is an oil similar to almond oil for massage and very useful for the preparation of cosmetics.
• The pineapple takes its name from Spanish explorers, who gave their name from their resemblance to the fruit of the pine.
• The Winter squash is used to get the angel hair.
• Depending on the variety of corn and the temperature varies the growing oil quality of it is earned. In fact maize grown at lower temperatures have more unsaturated oils oleic type grown in the tropics.
• The peach has long been associated with the desire and carnal instincts, this relationship is more pronounced in Chinese culture, which was used to represent the female genitalia.

from: http://www.sirbrak.com/the-color-of-health-yellow-orange.htm

Hi! My name is Deva and I blog over at Voracious Vorilee (http://www.voraciousvorilee.com). Over there, I blog about what I eat and cook as well as my life with The Boy and our three cats. I have been blogging in some form or another since I was sixteen, only making the switch to food and healthy living blogger earlier this year. I was inpsired by Caitlin at Healthy Tipping Point (http://www.healthytippingpoint.com) and Kath at KathEats (http://www.katheats.com) to start blogging about food, especially since it plays such a huge role in my, and in everyone’s, life.

This year has flown by for me, and the ever-changing fall weather has gotten me thinking about past holidays. Thanksgiving and Halloween have been my favorite winter-time holidays since my teens. I love the smell of dry leaves, crunching through them when I’m walking outside, and love the smell of wood smoke in the air from people’s chimneys or from bonfires people are holding to celebrate the end or the beginning of the season.

Many of my favorite holiday memories involve pie, in part because it’s not the holidays without the aroma of pumpkin pie wafting through the house before Thanksgiving. At least, not the holidays for me. I love the creamy, spicy flavor of the first bite of pumpkin pie after Thanksgiving dinner, and the way the flaky crust melts in my mouth. Eaten with a dollop of whipped topping, it’s one of my favorite holiday desserts.

Wanting to recreate that scent with new memories in my own household, this year I decided to try my hand at making my own pumpkin pie. The Boy doesn’t like pumpkin pie, and suggested that I make mini pies to share and freeze, instead of one large one. This would not only give me portion controlled pies if I wanted to give some away, but it would also give me an easy way to store leftover pies to thaw out and eat when I got the hankering for some pumpkin pie.

I accepted his suggestion, seeing it as a challenge. I bought mini graham cracker crusts, to be different, and all of the necessary ingredients for the orange-colored pie. Later, following the instructions on the back of the can of pumpkin, I whisked together the spices, pumpkin, condensed milk, and eggs, dividing the filling among 12 mini pie crusts. I baked them for about a half an hour, until they had set. When a knife inserted into the center of a few pies came out clean, I knew they were done, and all I had to do was wait for them to cool before I could dig in.

I couldn’t wait and dug into a pie while it was still hot, savoring the creamy, spicy flavor on my tongue, and burning it in the process. My home smelled like pumpkin pie – sweet and spicy, and the flavors brought back memories of past holidays, past Thanksgiving celebrations.

I ate a few, shared a few, and froze several of the pies, to enjoy later with a dollop of whipped topping, throughout the holiday season. For me, it’s just not Thanksgiving without the pie.

from: http://www.soapandchocolate.com/2009/12/guest-post-deva-of-voracious-vorilee.html