Dhaka, June 26 (UNB) - Let's admit it. We have all been guilty of skipping breakfast once or twice in life. Whether it was an early morning flight or because you were too pressed for time to make one for yourself before office, we have all considered skipping our early morning meal at some point.
But if you have been regularly skipping breakfast and eating dinner late at night, you may be at an increased risk of death and other heart-related problems, researchers have warned.
The study was published in the European Journal of Preventive Cardiology, reports NDTV.
The study went on to reveal that people with such unhealthy lifestyle had a four to five times higher likelihood of early death and also have an increased chances of a second heart attack.
"Our research shows that the two eating behaviours are independently linked with poorer outcomes after a heart attack but having a cluster of bad habits will only make things worse," said co-author Marcos Minicucci, from Sao Paolo State University in Brazil.
"We also think that the inflammatory response, oxidative stress, and endothelial function could be involved in the association between unhealthy eating behaviours and cardiovascular outcomes," he added.
The team assessed 113 patients with a mean age of 60, of which 73 per cent were men. The study enrolled patients with a particularly serious form of heart attack called ST-segment elevation myocardial infarction (STEMI).
This was the first study to evaluate these unhealthy behaviours in patients with acute coronary syndromes, scientists revealed. Not having breakfast was observed in 58 per cent patients, having late night dinner in 51 per cent, and both behaviours in 41 per cent.
The researchers said that people must make necessary interventions in their dietary habits. Researchers also recommended a minimum two hour interval between dinner and bedtime.
"A good breakfast is usually composed of dairy products (fat-free or low fat milk, yogurt and cheese), a carbohydrate (whole wheat bread, bagels, cereals), and whole fruits," the team said.
Dhaka., June 26 (UNB) - Vitamin D deficiency is one of the most common causes of concern in the world of health and nutrition today. Vitamin D deficiency prevails in epidemic amounts all over the Indian subcontinent, with a prevalence of 70% in Indian population, as per a study published in journal Nutrients. Ironically, India is blessed with abundant sunlight; it is shocking to have such whooping number of people suffering from vitamin D deficiency. Vitamin D, also known as 'sunshine vitamin,' is one of the most important nutrients, which our body needs to perform various functions. The nutrient plays an important role in regulation and absorption of various other essential minerals, including magnesium, phosphate and calcium in our body, reports NDTV.
Vitamin D is known to boost immune system and facilitate growth and development of teeth and bones. Deficiency of vitamin D in body may lead to weaker bones, joint or back pain, or even muscle pain. The potent nutrient is also known to improve resistance against a plethora of lifestyle diseases. While we can get vitamin D from sunlight and some natural vitamin-rich foods like soya, mushrooms, salmon, eggs, etc., there are some amazing vitamin D-rich drinks that you may include in your daily diet to avoid vitamin D deficiency.
Here's A List Of Healthy Vitamin D-Rich Drinks That You Can Add To Your Diet:
There are not many natural sources of vitamin D, especially if you are a vegan or vegetarian or simply don't like salmon. Fret not! There are certain drinks that are fortified with vitamin D. One such drink is orange juice. Yes, orange juice has many health promoting nutrients and vitamin D is one of them. Always opt for homemade fresh orange juice to avoid any adulteration or artificial additives. Here's a recipe of delicious orange and basil juice that you can try at home.
Cow milk is one of the most consumed drinks in the world. Cow milk is naturally a good source of various nutrients, including vitamin D. According to the book, 'Healing Foods' by DK Publishing, "Use full fat milk, as it contains only 4 percent of fat; take out its fat, and its fat-soluble vitamin A, D, E and K are also reduced." Health experts and nutritionists recommend having full fat milk as it is brimming with maximum amount of vitamin D. But if you don't like to drink directly, you can make smoothies or add chocolate syrup to your glass of milk.
Yogurt is fortified with vitamin D and has around 5 IU per 8-ounce serving, as per the USDA nutrition data. If you buy yogurt from a store, make sure you read the label carefully, but prefer making yogurt at home to avoid preservatives. If you don't wish to eat yogurt on a daily basis, break the monotony by making some interesting yogurt-based drinks. One such delicious yogurt-based drink is mint lassi. This lassi is similar to the classic lassi that we drink, but comes with a twist of mint in it.
Since vitamin D is mostly found in animal-based foods, vegans and vegetarians are left with very limited options. Therefore, plant-based milk substitutes like soy milk are often fortified with vitamin D and other essential nutrients that are usually found in cow's milk. Avoid buying packaged soya milk from the market as they come with preservatives and additives. Here's how you can make soya milk at home.
If you are vitamin D deficient, it is always better to consult your doctor before adding any food or drink to your diet. The best way to get your dose of vitamin D is by spending time under the morning sun.
New York, June 26 (AP/UNB) - So your kid is going out into the world. Flying the coop. Time for them to learn how to cook. Maybe, just maybe, you didn’t do as good a job as you’d planned teaching them their way around the kitchen (cough — me too, despite what one might think). And just maybe you’d like to give them a little help before they are standing in front of an empty fridge with a frying pan in their hand and a blank expression on their face
Here are 5 basic dishes that should give anyone a head start in the kitchen, including options for breakfast, lunch and dinner.
These are talked-through recipes, without specific quantities, just to get the ball rolling. If you are working to help your kid get more comfortable in the kitchen, you may want to use these as guidelines, and print out or copy some family favorite versions or other simple recipes.
Many cooks feel that knowing how to make an omelet is a baseline kitchen skill, but that might feel a bit fussy to a young person just starting out. Scrambled eggs are good to know too, but let’s go one step more interesting.
Migas is a flexible, madcap egg scramble, with roots in Spanish, Mexican and Tex-Mex cooking (depending on who you ask), and it’s easy and satisfying. You essentially saute up some vegetables, like peppers and onions, and maybe add some crumbled chorizo or other sausage. Then add beaten eggs and crushed tortilla chips, and stir the whole thing up in a skillet until the eggs are cooked and the tortilla chips have softened slightly into the mixture. Finish with some cheese and maybe salsa, sour cream or other toppings, and you have the kind of breakfast (or lunch or dinner) that will make a whole lot of people a whole lot of happy.
Roast chicken breasts ot thighs
A roast chicken is also something many people consider a classic, but what’s even easier — and requires no carving at the end — is roasted chicken pieces.
For the most basic, roasted, bone-in and skin-on chicken breasts and thighs, start by preheating the oven to 425 degrees Fahrenheit. Rub the chicken pieces with a bit of olive or other oil, place them, without touching, on a rimmed baking sheet or baking dish that has been sprayed with nonstick spray. Sprinkle them with salt and pepper and roast for 30 to 45 minutes, depending on the size of the pieces, until cooked through — to an internal temperature of 165 degrees Fahrenheit if you have an internal thermometer, or until the juices aren’t pink when you cut into the pieces with a sharp knife. Play around with different spices and herbs along with the salt and pepper, such as an Italian blend or a mixture of chili powder, paprika, and cumin, and rub those into the skin after you oil the chicken pieces.
Knowing how to cook simple rice on the stove means that whatever leftovers you have (either homemade or from takeout) can be stretched into a full bowl meal. And then you can top the bowl with condiments and add-ins like Sriracha sauce, soy sauce, sliced avocado, chopped tomatoes or shredded cheese.
To make white rice, bring 2 cups water to a boil in a medium saucepan. Add ½ teaspoon salt and an optional tablespoon of butter or cooking oil. When the water has returned to a boil, stir in 1 cup white rice. Let the water return to a simmer, stir, cover the pot, and turn the heat down to low. Simmer covered until the rice is tender and all of the liquid is absorbed, which will take from 17 to 20 minutes. Turn off the heat and let it sit, covered, for three minutes. Remove the lid, fluff the rice with a fork and serve warm.
English muffin pizzas
Sounds kind of specific, don’t it? Well, it’s safe to say that if you know how to make an English muffin pizza, you could have breakfast, lunch and dinner covered. Also a hearty midday snack.
This is a recipe for plain pizzas, but you can add anything on top that you would add to regular pizza: slivered cooked onions or peppers, sliced olives, chopped cooked broccoli, pepperoni and so on.
Toast a split English muffin in a toaster or in a preheated, 350-degree Fahrenheit oven until very lightly brown, three to four minutes. Spoon a few tablespoons of jarred tomato paste evenly over each half. Lay a slice of mozzarella, about the size of the muffin, over each half. Put them on a baking sheet or some foil, and bake or toast until the cheese is melted. Give a final sprinkle of salt and pepper, and, if available, dried oregano.
If you have the basics of soup down, then you can almost always make a meal out of the odds and ends in your fridge, and from random produce that might be on sale. Also, soup is always a good vegetarian option.
Start by heating a bit of oil in a large pot, then adding some longer-cooking ingredients and aromatics, like chopped onion, shallots, carrots, winter squashes, potatoes, broccoli and cauliflower. Make sure all the ingredients are chopped into pieces small enough to fit in a soup spoon. Stir and cook for about 5 minutes.
Then add several cups of broth — chicken, beef or vegetable — and bring to a simmer. Simmer until the vegetables are close to tender, anywhere from 10 to 20 minutes.
Then add shorter-cooking ingredients like chopped or crushed tomatoes (canned or fresh), drained and rinsed canned beans, zucchini or summer squash, shredded or cubed cooked beef, pork, turkey or chicken, cooked rice, orzo or grains, peas or corn. Stir in some dried or fresh herbs (such as thyme, basil, oregano, rosemary), and salt and pepper to taste. Simmer for another 15 minutes or so until it smells like soup. You can top the bowls with grated or crumbled cheese.
If new graduates have these five dishes under their belt, that is a very good start.
New York, June 25 (AP/UNB) - To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients_often the very same compounds that give them such potent flavor.
Mild, creamy chicken salad was an ideal canvas. First, we found we could replace two-thirds of the mayonnaise with low-fat yogurt (and use less dressing overall) and still deliver enough creamy tang to keep everyone happy. To spice up our dressing, we added turmeric and black pepper.
Long used as a medicinal spice in India, turmeric is associated with many health benefits. Black pepper_commonly paired with turmeric_may boost the potency of turmeric, especially in the presence of a little heart-healthy fat.
With our dressing ready, we poached chicken breasts to perfection by heating them just until the water reached 170 F, then removing the pot from the heat and letting the chicken cook through slowly and gently.
For add-ins, we opted for dried cherries and toasted walnuts to provide crunch. Instead of a whisper of herbs, we stirred in 1/3 cup of parsley leaves (herbs, like spices, contain concentrated nutrients), which added a pop of green color and an herbal back note. Two cups of tender baby spinach provided a fresh finish to our updated chicken salad sandwiches.
Tumeric chicken salad sandwiches
Start to finish: 1 hour
Salt and pepper
2 (4- to 6-ounce) organic boneless, skinless chicken breasts, no more than 1 inch thick, trimmed of all visible fat
1 teaspoon cold-pressed extra-virgin olive oil
1/2 teaspoon ground turmeric
Pinch ground cinnamon
1/4 cup organic plain low-fat yogurt
2 tablespoons mayonnaise
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup walnuts, toasted and chopped coarse
1/3 cup fresh parsley leaves
1/4 cup unsweetened dried tart cherries
1 shallot, minced
12 slices hearty 100% whole-grain sandwich bread
2 ounces (2 cups) baby spinach
Dissolve 1 tablespoon salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 F. Turn off heat, cover pot, and let stand until chicken registers 165 F, 15 to 17 minutes. Transfer chicken to paper towel-lined rimmed baking sheet and refrigerate until cool, about 30 minutes.
Combine oil, turmeric, and cinnamon together in bowl and microwave until fragrant, about 30 seconds; let cool slightly. In large bowl, whisk oil mixture, yogurt, mayonnaise, lemon juice, mustard, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt together until smooth.
Pat cooled chicken dry with paper towels and cut into 1/2-inch pieces. Add chicken, walnuts, parsley, cherries, and shallot to bowl with yogurt mixture, toss to combine, and season with salt and pepper to taste. Divide chicken salad evenly over 6 bread slices, then top with spinach. Top with remaining 6 bread slices. Serve.
New York, June 25 (AP/UNB) - All-green gardens are becoming popular again as the centerpieces of monochromatic landscaping. The designs are appealing and restive, driven as they are by massed ferns, moss, leaves, bark, berries, rock and foliage combinations. They serve some practical purposes, too.
“Cool, mossy and damp, small space woodland gardens bring a welcome sense of organic Zen and a respite from digital overload, especially in dense urban areas where they can help to mitigate the effects of pollution,” said Elka Karl, a spokeswoman for Monrovia Nursery Co., based in Azuza, California.
“It’s like bringing ‘forest bathing’ to the city with mixes of ferns, mosses, coral bells, hostas and anemones in high-contrast, almost unnatural places for a garden style that’s gaining ground,” Karl said.
She said the company has seen a marked increase in consumer demand for all types of woodland plants over the last three years.
One of the best attributes of plants with green foliage is that they’re the chameleons of the garden, said Kate Karam, Monrovia’s editorial director.
“A holly, for example, can be left to grow into its natural form for a more woodland look or can be sheared into a tight shape suitable for a formal garden,” Karam said.
Green gardens don’t have to be exclusively green, although foliage dominates.
“Even the greenest of green gardens will likely have something that flowers, such as plants that bloom but are chosen for the foliage,” Karam said. “Grasses, spurges and hostas are good examples. Yes, they flower, but most of us don’t really grow them for that benefit.”
There aren’t many “green flowers” in nature, but varieties like Nicotiana langsdorffii, euphorbia and Green Envy zinnia, among others, can be layered into the foliage, said Karen Chapman, a garden designer and co-author, with Christina Salwitz, of “Gardening With Foliage First” (Timber Press, 2017).
Chapman said the monochromatic palette “can be adapted to create a richly textured, shaded woodland border with a framework of Japanese maples, feathery ferns and bold hosta, or a more traditional design of clipped boxwood hedges and architectural conifers.”
People today are often pinched for time and less able to tend flower gardens, Monrovia’s Karam said.
“They turn to hardworking evergreen or seasonally green plants, especially hedges and shrubs, to give the biggest bang and the longest show,” she said. “Plants like conifers, boxwoods, grasses, laurels, hollies, ferns, rhododendrons, drimys, aralia, green-leafed Japanese maples are some of our best sellers.”
When designing all-green gardens, consider a blend of texture, form and coloration.
Foliage varies in texture from rough to smooth, glossy to lusterless. Shapes and sizes range from plants with huge round leaves to grasses with long feathery blades.
Seek complementary colors. Japanese painted ferns, for example, display attractive blue-green fronds with contrasting deep red ribs and silver edging.
“I would say the benefit for many homeowners would be the opportunity to create an urban oasis; a meditative space where the distractions of life are minimized and one can quietly re-focus,” Chapman said. “An all-green-garden would be an excellent environment in which to practice yoga or mindfulness.”