Too much refined sugar, too much social media can cause a cascade of medical problems @HarvardHealth
“Soon I’ll be able to prescribe music therapy for my patients” @DrPunamKrishan
BBC Morning Live
@BBCMorningLive
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On Friday’s #BBCMorningLive Dr Punam’s looking at the latest health news including how music could help people with dementia and that scientists may have found the cause of Multiple Sclerosis. If you have any health questions, email us morninglive@bbc.co.uk or reply below
Recipe: Peruvian Blue Potato Salad @ClevelandClinic
Peru has been cultivating potatoes for more than 6,000 years in the high Andean slopes near Lake Titicaca.
A stroll through the public markets reveals a startling number of sizes, shapes and colors — including the famous Peruvian blue potatoes with their purplish-blue skin and flesh.
It’s fun to use these blue potatoes, but if your market doesn’t carry them or if you prefer other potatoes, you can always use small red or white potatoes.
Ingredients
Kosher salt
1 1/4 pounds small Peruvian blue potatoes
1/4 cup minced red onions
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large tomato, seeded and chopped
1 jalepeño, seeded and minced
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar substitute
2 hard-boiled egg whites, chopped
2 tablespoons chopped fresh oregano
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons sliced black olives, optional
Directions
- Bring a pot of lightly salted water to a boil. Simmer the potatoes until cooked through, 15 to 20 minutes, depending on size. Drain and cool. Quarter or slice into bite-sized pieces and place in a bowl.
- Combine the potatoes and the onion, bell peppers, tomato, jalepeño, vinegar, oil, 1/4 teaspoon salt (if using), sugar substitute, egg whites, oregano and cheese. Refrigerate until ready to serve. Garnish with olives, if using.
Nutritional information (per serving)
Makes 8 servings
Calories: 200 calories (31% from fat)
Total fat: 7 g
Saturated fat: 1.5 g
Protein: 7 g
Carbohydrate: 31 g
Dietary fiber: 2 g
Cholesterol: 5 mg
Sodium: 95 mg
Potassium: 109 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
Looking to firm up your abs and strengthen your core? @ClevelandClinic
“Soon I’ll be able to prescribe music therapy for my patients” @DrPunamKrishan
BBC Morning Live
@BBCMorningLive
·
On Friday’s #BBCMorningLive Dr Punam’s looking at the latest health news including how music could help people with dementia and that scientists may have found the cause of Multiple Sclerosis. If you have any health questions, email us morninglive@bbc.co.uk or reply below
Recipe: Garden Omelet @ClevelandClinic
Full of superfoods to power your day
Ingredients
2 large kale leaves, stemmed and halved lengthwise
4 Brussels sprouts, trimmed and halved
3 large pasture-raised eggs
5 large pasture-raised egg whites
freshly ground black pepper and sea salt, to taste
2 tablespoons extra-virgin olive oil
6 crimini mushrooms, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh dill
2 (1/2-ounce) packages roasted seaweed snacks (see note*)
2 cups baby spinach
1 avocado, peeled, pitted and sliced, for garnish
1 teaspoon white truffle oil (optional, for garnish)
Note: If you can’t find roasted seaweed snacks, you can substitute 1 ounce plain nori. Before using nori, brush it with a tiny bit of oil and toast it in a lightly oiled skillet over medium-heat for 10 to 15 seconds on each side. Cut into 3-inch squares before using in the omelet.
Directions
Bring a large pot of water to a boil over high-heat. When it boils, add a large pinch of sea salt. Drop in the kale leaves and Brussels sprouts and blanch just until they turn a brighter shade of green, 2 to 3 minutes. Drain well.
Crack the 3 eggs into a medium mixing bowl, and then add the 5 egg whites. Whisk the eggs together and season with salt and black pepper, to taste.
Heat the oil in a large nonstick pan over medium-heat. Add the eggs and immediately turn the heat down to low. Stir to scramble the eggs, tilting the pan to distribute them in an even layer.
As soon as the eggs are no longer runny, arrange the Brussels sprouts on one side of the omelet and scatter the mushrooms over them. Add the kale and sprinkle the cilantro and dill on top. Cover the herbs all with the seaweed snacks and top with the spinach.
Cover the pan and cook over the lowest possible heat for 5 minutes.
Fold the omelet in half and then cut it into 4 sections. Garnish each portion with a few slices of avocado and a drizzle of truffle oil, if using. Serve immediately.
Nutritional information
Each slice of omelet contains:
Calories 248
Fat 18g
Saturated fat 3g
Cholesterol 123mg
Fiber 6g
Protein 14g
Carbohydrate 12g
Sodium 120mg
Tips to keep your bones healthy @MayoClinic
@MayoClinic
Tips to keep your bones healthy Protecting your bone health is easier than you think. Understand how diet, physical activity and other lifestyle factors can affect your bone mass. https://mayocl.in/3jirTlV
“Where are we going Pooh? Home Piglet. We’re going home, because that’s the best thing to do right now.”
12 Benefits of Walking 30 Minutes a Day.
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physiorehabgroup_giaquaticsThe benefits of simply walking 🚶🏻♂️
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#physicaltherapy #physiotherapy #physio #walking #gym #rehab #health #life #fitness #recovery #physiotips #potd #walkingbenefits
The Mediterranean Diet is the real deal @WebMD
WebMD
@WebMD
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The Mediterranean Diet is the real deal — there’s a lot of evidence to support its positive effects, like lower risk of cardiovascular disease and diabetes. Here are five simple ways to start eating more Mediterranean today: https://wb.md/3A9QPUp
Healthaware 