Saturday, February 28, 2015

Dental care

Should you floss before or after you brush your teeth? Published February 27, 2015     

  It's not a question of if you should floss, but a matter of when. And correctly timing the daily habit can have a major impact on your dental health.             

Floss before you brush-it loosens the food and plaque between teeth and under gums, so brushing can sweep them away, says Matthew Nejad, D.D.S., a dentist in private practice in Beverly Hills, California, and faculty member at the University of Southern California Ostrow School of Dentistry.  Of course any flossing is better than none (your toothbrush can't access the tight spaces between your teeth and in gums), but waiting until after brushing allows particles to settle back into the teeth. Getting rid of them is key to prevent cavities, bad breath and gum disease. 

The American Dental Association recommends flossing at least once per day. (Extra credit if you floss every time you brush.) To remind yourself, stash floss by your toothbrush, where you'll see it. The extra 30 seconds it adds to your morning and evening routine will be well -   worth it.  

Thursday, February 26, 2015

February 26

Good evening,
I hope the snow melted wherever you are! Thankfully, here the ground is visible in most places. We are back in school and I hope the bad weather is behind us. Spring is just around the corner. We have lots of trainings and visits planned.

Call if we can help.
Until tomorrow,
Dr. Janet

Wednesday, February 25, 2015

Training postponed

good evening,
I hope you are all staying in, warm and upright! I am ready for Spring. Due to bad weather and the loss of work days at the Center, we are postponing the Hot Springs training until Saturday, March 7.  Sorry for the inconvenience. Anxious to see all our friends!
Until tomorrow,
Dr. Janet

Tuesday, February 24, 2015

Bionic eye

Man gets bionic eye, sees family for first time in 10 years Published February 24, 2015 
   (Mayo Clinic) A Minnesota man saw his wife for the first time in 10 years- and most of his grandchildren for the first time ever- after receiving a bionic eye at the Mayo Clinic earlier this month,  . Allen Zderad, 68, has retinitis pigmentosa, a degenerative, genetic eye disease that affects the part of the retina that translates light into sight. The condition progressively stole the Forest Lake man's vision over the course of his life. Zderad uses a cane to walk and has leaned on his wife, Carmen Zderad, as his sighted guide since losing his ability to see.   "Ten years," Zderad told   of the last time he saw his wife, "but I still kiss her with my eyes closed. Zderad is the 15th person to receive the "Second Sight Argus II" retinal prosthesis system, which the Food and Drug Administration (FDA) approved for implantation in January 2014. The technology reportedly took 25 years and an estimated $300 to $500 million to develop. Implanting the bionic eye involves the insertion of 60 electrodes into the retina. Zderad's surgery took about three hours and, two weeks later, he can now see with the artificial vision. "It's a bionic eye- in every sense of the word. It's not a replacement for the eyeball, but it works with interacting with the eye, Rayond Iezzi, the Mayo Clinic retinal surgeon ophthalmologist who chose Zderad as the first Minnesotan to receive the bionic eye, told Valley News Live. "Mankind has been seeking to cure blindness for 2,000 years or more," Iezzi added, "but only in the past quarter of a century have we had the electronics and the packaging and all the other things come together to build a retinal prosthesis that could restore sight to the blind. The camera in Zderad's pair of glasses run on a camera pack that sends information to the electrodes implanted in his retina. That process replaces the damaged retinal cells and sends signals directly to the optic nerve.  The device generates pixelated scenes of mostly black and white images, but despite the less-than-perfect eyesight, Zderad and his wife are grateful. "His whole life, we have heard, 'Nothing can be done, nothing can be done. It's all we heard until now," Carmen Zderad said. The success of the technology is just as meaningful for Zderad's 13-year-old grandson Caleb, who has inherited the eye disease and faces loss of eyesight without aid. "He can succeed," Zderad said of his grandson. "He's defined not by his limitations but by the ability God has given him... I hope he appreciates that. Iezzi is reportedly preparing to implant the device in a second patient and researching whether the technology may be able to help patients with other eye conditions such as glaucoma or soldiers who may have lost their eyes in combat.

Another snowy day here in the South

Good morning,
The pretty white stuff is getting old in my world! I am ready for Spring and getting back to seeing our clients and having trainings.  Hot Springs Village is scheduled for Saturday if the weather will cooperate.

Stay warm,
Dr. Janet

Monday, February 23, 2015

Stuck inside--let's eat!

Peanut Butter Bars

2 eggs
2 cup peanut butter
2 cup sugar
1 cup milk chocolate chips 
Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.
Bake at 350 for 17-20 min. Do not over-bake.
Let cool and cut Enjoy

Happy Snowy Monday!

hello all,
I just want to report on the strange weather in my neck of the woods. My patio has about 1/2 in of fluffy snow. My driveway on the other side of the house ...has none!  We drove across the golf course and it had snow, but our street is clear! Obviously it has to do with the asphalt vs. concrete but it sure looks strange....makes me question my sanity!

I have enjoyed our winter vacation days the past couple of weeks but I sm ready for spring!
Until tomorrow,
Dr. Janet

Sunday, February 22, 2015

Seizure detection breakthrough

Can smart watch detect epileptic seizures? By Avinash Ramsadeen Published February 22, 2015 It looks like a watch and tells time like a watch, but the creators of Embrace say their new invention is so much more than that. The device comes from Empatica, a computing company focused on human data analytics and that prides itself on its ability to monitor epileptic seizures. Empatica's latest feat was stumbled upon almost completely by accident. Dr. Rosalind Picard, the company's chief scientist, was studying stress levels in non-verbal autistic children by measuring electrodermal activity (EDA). New York University Langone Medical Center's Dr. Daniel Friedman said EDA is the "flow of ions through the sweat glands," which is innervated by the sympathetic nervous system- the part of the body that regulates breathing, heart rate and other subconscious functions that can indicate stress.   Dr. Picard's technology used tiny electrodes positioned on a wristband to track EDA. During their trials, Dr. Picard noticed especially high activity from one of the participants and realized the device was inadvertently monitoring a seizure. This discovery led to Embrace, a sleek and stylish watch that can serve as a fitness tracker, monitor day-to-day stress level and detect seizures. Measuring EDA makes Embrace unique compared to similar devices that solely depend on motion to indicate a seizure. This can be problematic for two reasons: Some patients may have a seizure without convulsions, and other cases may yield false-positives because they misinterpret normal, everyday movement as that of a seizure. Embrace is tied to two apps for smartphones. One is called Empatica Mate, and its main function is to track the body's relationship to stress. Users can also program the app so that Embrace will vibrate when they're approaching a certain stress level, allowing them to react appropriately. Empatica Mate also monitors stress levels throughout the day, as well as different activities, helping the wearer understand his or her day-to-day life. The second app is called Empatica Alert, and the co-founders of Embrace say it has the potential to save lives. When stress levels spike to a certain level, the watch begins to vibrate on the patient. If they are unable to turn the vibration off, an alert is sent to up to five predetermined caretakers. This quick response may be the key to preventing sudden unexpected death in epilepsy (SUPED), Embrace's co-founders say. Empatica CEO Matteo Lai says the benefits from Embrace may reach beyond simple detection. Because Embrace tracks day-to-day activity, the data retrieved may help researchers further understand the factors that can be attributed to seizures. This tracking of the frequency of seizures a patient has may also help doctors with their treatment. Dr. Friedman points to studies that show a third to half of people who suffer from epilepsy don't remember any of their seizures, which can make treating these patients difficult. Embrace has not been yet been approved by the Food and Drug Administration (FDA). Before trying any new medical devices, be sure to consult with your doctor. 

Saturday, February 21, 2015

Heart Healthy Foods

7 heart -healthy super foods By Patricia Bannan Published February 21, 2015      February  is American Heart Month, which reminds us that heart disease is still the leading cause of death for both men and women in the United States. Every year, one in four deaths are caused by heart disease. The good news is that your lifestyle choices can improve the health of your heart. Making simple choices like including an apple at lunch instead of french fries or choosing salmon instead of beef can go a long way in terms of heart health. Try including these seven heart-healthy foods in your diet to help keep your ticker in tip-top shape. Tomatoes Tomatoes have long been linked to heart health. They are an excellent source of vitamin C, along with potassium, fiber, and vitamin A. Plus, tomatoes contain the antioxidant lycopene, a carotenoid that may help lower bad cholesterol (LDL), keep blood vessels open, and lower heart disease risk. Lycopene is highest in cooked tomatoes, so be sure to include tomato stews, soups, and sauces in your heart-healthy diet.   Blueberries Blueberries are a small package with big benefits. Researchers think the antioxidants in blueberries (and other berries) called anthocyanins may dilute blood vessels and decrease blood pressure. According to a recent study, just one 'cup' of blueberries per day can help reduce blood pressure and arterial stiffness in post-menopausal women, both of which are associated with an increased risk of cardiovascular disease. Blueberries work great as a snack, topping, or ingredient because they're available year-round, they add vitamin C and fiber to your diet, and they're only 80 calories per 'cup'. Sardines Fatty fish is rich in heart-healthy omega-3 fatty acids. In fact, research shows that consuming two or more servings of fish per week is associated with a 30 percent lower risk of developing heart disease. While salmon, tuna, and trout are all good sources of omega-3 fatty acids, sardines may trump their fishy counterparts. Sardines are not only high in omega-3 fatty acids, due to their small size they are extremely low in contaminants such as mercury. Sardines also provide other important nutrients. For example, a ΕΎ 'cup' serving of BELA sardines in olive oil contains 120 calories, 13 grams of protein, and is packed with calcium and vitamin D for good health. Whole Grains People who eat whole grains tend to have a lower risk of heart disease than those who don't. Whole grains like oatmeal, brown rice, quinoa, and whole-wheat pasta and bread all provide fiber. They contain antioxidants and phytosterols that have been shown to protect against heart disease. The American Heart Association says that both the insoluble fiber (found in wheat and rye) and soluble fiber (found in oats) in whole grains are associated with an increased diet quality and lower risk of heart disease. The general recommendation is to make half of your grains whole grains. Healthy Oils Including small amounts of healthy oils in your diet are important for your heart and your enjoyment of food. According to the American Heart Association, better-for-you oils include canola oil, olive oil, peanut oil, sesame oil and vegetable oil. These oils are high in unsaturated fats, which can improve your blood cholesterol levels. While all of these oils work well on the stove, grill, or in dressings - adding their own unique flavors, canola oil is best for baking because it has a neutral flavor and creates the perfect texture for baked goods. Beans Beans are an excellent source of plant-based protein, as well as other heart-healthy components - including soluble fiber, minerals and antioxidants. And you don't need to eat a lot of beans to benefit. Research shows just a ― 'cup' of beans daily might lower cholesterol. One reason for this is that the soluble fiber in beans helps bind cholesterol and stop it from being absorbed in the gut. Beans are also inexpensive and there are many to choose from - garbanzo beans, kidney beans, pinto beans, black beans, and navy beans all do your heart good. Next time you're cooking a soup or stir-fry, throw in some beans for your ticker. Nuts Nuts are packed with vitamins, minerals, fiber, and heart-healthy fats. Research suggests that people who eat nuts - walnuts, almonds, pistachios, cashews -- two to four times a week have a lower risk of heart disease compared to people who eat them less often. Nuts have been shown to help lower bad (LDL) cholesterol and may help improve the health of the lining of your arteries. Nuts are also inexpensive, easy to store, and work great as a healthy on-the-go option. Since they are relatively high in calories, aim to keep a serving size to one ounce (or one handful). 

Only in Arkansas....

Good morning everyone,
Can you believe the 60 degree weather? Hopefully it will melt the remaining snow...just in time for more! If you must get out, please be careful. There is ice, snow and rain out there. None are fun if you fall. I just heard there is s 30 degree spread just across the county! Stay warm, dry and upright.  Call if you need anything

Until tomorrow,
Dr. Janet

Thursday, February 19, 2015

Hunker time....

Hope everyone made it to the store, drug store and all other necessary stops today as it sounds like we are in a for another round of winter followed by torrential rain! Please stay warm, dry and in an upright position!

Remember we have canceled the Saturday event based on the weather forecast.
Until tomorrow,
Dr. Janet

Wednesday, February 18, 2015

Winter Wonderland

good morning everyone,
Hopefully the sun is shining on you. I had about an inch of fresh snow on the ice last night. Looks great but looks are deceiving! The dog can't even stand upright! Weathermen are promising substantial  melt this afternoon. If you must get out, please be careful. Hips and knees don't mend as easily when we age.

Take care,
Dr. Janet

Tuesday, February 17, 2015

No tech class on Saturday, Feb. 21

Good morning all,
I have seen the forecast so I am canceling Saturday's event in Little Rock. The prediction is for bad weather on Friday followed by rain on Saturday. We are a fair weather crew, so we will pick a better day!
Stay warm, dry, safe and upright!
Dr. Janet

Monday, February 16, 2015

Presidential trivia

What did our Founding Fathers eat?
 By Sidney Harrison Published February 16, 2015  

            Over  two centuries ago, our founding fathers were creating the United States of America. Every year we celebrate our nation and its creation on the Fourth of July. On this holiday, we honor our founding fathers by grilling up some good food, making fun red, white, and blue decorations, and spending time with friends and family. So while we eat our burgers and ribs, we look back to the men who created our country and their culinary preferences.  Times were much different when our founding fathers lived. They cooked over open wood fires, and often had farms of their own where they got their produce. They didn't have supermarkets and convection ovens.

 Food was simpler for them, and a lot of the founding fathers had easy-to-please palates. Then again, Thomas Jefferson was known for his culinary adventurousness. Culinary historian Karen Hess described Jefferson as "our only epicurean president. He was an avid gardener, and trained his kitchen staff in French cooking techniques. Our nation's founders had a deep love for food, just like us. Washington had his cherries and Benjamin Franklin was a particular fan of turkey. Whether they preferred simple meals or more elaborate dishes, eating was a big part of their lives. After all, they spent a lot of their time navigating politics and drafting important documents. They must have been exhausted after a day full of that. 

We took a look into what kinds of foods our founding fathers ate.
 1.  Cherries  Everyone knows the myth about George Washington and the cherry tree, but did you know that he actually had a cherry orchard on his property? Both he and Thomas Jefferson cultivated cherry trees on their land.
 2.  Green Beans Almost all of our founding fathers lived on large farms. Thomas Jefferson, in particular, had a deep love for farming and he published many books about it. In his Garden Book, he mentioned planting green beans often.
 3.  Turkey  We all associate turkey as a classic American food. After all, what's Thanksgiving without a big, juicy turkey on the table? And it seems that the founding fathers agreed with us. Benjamin Franklin loved turkey so much that he suggested it should be our national symbol. The bald eagle won that fight, but turkey is still popular today. 
4.  Oysters  Seafood in general was popular amongst the founding fathers. Most of them spent a lot of their working lives near large bodies of water. Even though they enjoyed all seafood, oysters were by far their favorites. Martha Washington, our first First Lady, included many recipes for oysters in her cookbook.
 5.  Cornmeal Cakes  It's common knowledge that George Washington had dental issues. For most of his life he wore dentures, so he often couldn't chew foods properly. Because of this, he preferred soft, easy-to-eat foods. Cornmeal cake was one of his favorites.  

Sunday, February 15, 2015

Sunday wrap up

Good evening everyone,
At our house, we are anxiously watching the weather! Thankfully, in Arkansas, the weather changes quickly and often so even if we have freezing rain tonight, we may see sunshine tomorrow.

We have a number of friends with problems this week. Please keep them in your thoughts and prayers. When it rains, it pours! We have deaths, injuries, illness, and disaster in our little group. So please say a prayer for your friends and stay safe and warm! Call if you need me....

Have a great week!

Friday, February 13, 2015

Rice Pudding

Rice pudding

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Thursday, February 12, 2015

Eggs

Eggs? New dietary guidelines may downplay cholesterol risks 
Published February 11, 2015.     

     Eating a whole egg, yolks and all, has gotten a bad reputation over the years, but new dietary guidelines may send egg white-only omelets by the wayside. The recommendations from the Dietary Guidelines Advisory Committee, which are now under review, are expected to downplay the importance of lowering cholesterol intake. The most recent set of guidelines in 2010 recommended consuming less than 300 milligrams per day of dietary cholesterol, which is about the amount in one egg.  

In the coming weeks, the committee is expected to release the report for use by the Agriculture and Health and Human Services Departments to write the final version of the 2015 dietary guidelines, due by the end of this year. For decades, the government has warned against diets high in cholesterol. But now many nutritionists believe that cholesterol intake may not significantly impact cholesterol blood levels or increase the risk of heart disease in healthy adults, according to the Washington Post. In December, the advisory panel said in its preliminary recommendations that cholesterol is no longer "considered a nutrient of concern for overconsumption. That would be a change from previous guidelines, which said Americans eat too much cholesterol. This follows increasing medical research showing how much cholesterol is in your bloodstream is more complicated than once thought, and depends more on the kinds of fats that you eat. Medical groups have moved away from specific targets for cholesterol in the diet in recent years. It's unclear if the recommendation will make it into the final guidelines. 

Dr. Robert Eckel, a professor of medicine at the University of Colorado in Denver who is a past president of the American Heart Association, told Reuters that there's not enough evidence to make good recommendations on cholesterol right now, but "no evidence doesn't mean the evidence is no. People can enjoy high-cholesterol egg yolks in moderation, but "a three- to four-egg omelet isn't something I'd ever recommend to a patient at risk for cardiovascular disease," he says. The nutritional value of the egg and its yolk has been debated by nutritionists for years. While it had a bad reputation with regard to cardiovascular health, most recent research has shown that cholesterol found in foods isn't fully to blame for increased LDL ("bad") cholesterol in the body. "Eggs are an animal product, and they do contain cholesterol." . "But actually, cholesterol in foods doesn't affect our blood cholesterol as much as saturated fat does. 


Cholesterol in food, in general you do want to avoid, but it's not necessarily the main culprit of high cholesterol. Compared to other animal products, the average egg actually contains relatively low amounts of saturated fats- about 1.6 grams per egg yolk. Studies from the Harvard School of Public Health and the British Nutrition Foundation have also found that eggs have clinically insignificant effects on blood cholesterol, and are not associated with an increased risk of cardiovascular disease. Eating only the egg white has been popular because it's considered pure protein and doesn't have the fatty content of the yolk, but some dieticians argue that consuming both the fat and protein can have a positive health benefits when it comes to blood sugar. "You want the fat, because it not only satiates you, but also slows the absorption of your food." . "So you stay fuller longer, and it won't increase blood sugar. A lot of people have toast with just egg whites, but it's giving them a quicker rise in their blood sugar. But if you have the yolk with it or a different form of fat like avocado, your blood sugar won't rise as quickly, because it takes longer to break (the food) down. Of course, all fat must be consumed in moderation, which is why many dieticians recommend eating only a few egg yolks each week. And for patients with a history of vascular disease, keeping track of the eggs they eat is critical to their health. A study from the National Institutes of Health (NIH) found that patients with an increased risk for cardiovascular disease should limit their cholesterol intake from foods to about 200 milligrams a day. 

Despite their fat and cholesterol content, egg yolks are a good source of vitamin A and iron, along with a host of other nutrients. "Eggs, in general, are also good sources of B vitamin, thiamine is one example, and selenium, which is an antioxidant," Cimperman said. "And folate is a good vitamin, particularly for pregnant women. As long as consumers are conscientious about how many eggs they consume and the way they're consuming them- frying an egg in butter is worse for blood cholesterol than a hardboiled egg, for example- they shouldn't be overly concerned about their cardiovascular health. "Even if you're eating something like a nut- that also has saturated fat in it," Cipullo said. "You have to look at the benefits, and the benefits of eggs providing overall protein and vitamins and being easy to eat, that outweighs the fact that it has a few grams of saturated fat. The advisory panel's guidelines may also change recommendations on how much salt is too much and put limits on sugar consumption for the first time. 

Wednesday, February 11, 2015

Super easy, yummy and healthy sweet potatoes

Upside down sweet potatoes

Ingredients
6 tablespoons melted butter
6 tablespoons grated parmesan cheese
4 medium sweet potatoes
about 1/4 cup brown sugar
Directions
Preheat oven to 400 degrees.
Pour melted margarine in 8x11 baking dish.
Sprinkle Parmesan cheese over melted butter.
Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter/cheese mixture.
Bake for 30-35 mins or till tender.

Tuesday, February 10, 2015

Hands

5 ways to get younger-looking hands 
Published February 08, 2015.

You may be as committed to your anti-aging skin care routine as you are to keeping up with Downton Abbey's dramatic plot, but sometimes the biggest giveaway of your age is nowhere near your face - it's on your hands. From age spots to ragged cuticles, we asked top dermatologists and manicurists for the real cause of these hand-agers and, more importantly, the solutions. 

Age spots.
 They're actually sun spots, says Jessica Wu, MD, an assistant clinical professor of dermatology at the University of Southern California Medical School. "Even if you don't sunbathe or spend much time outdoors now, age spots are often a sign of how much time you've spent in the sun in past years," she says. Check the evidence: Look at the difference between the skin on the inside of your wrist and on the back of your hands. The skin in both areas is the same age (yikes!). If the spots are new, Wu recommends using products with fading ingredients like licorice or soy found in over-the-counter products, which may help lighten them. Try June Jacobs Intensive Age Defying Hydrating Hand and Foot Cream. Or, opt for stronger, prescription-strength ingredients like tretinoin - the active ingredient in Retin-A and Renova. "In the office, I remove brown spots with laser, chemical peels, or freezing [them] with a liquid nitrogen spray," says Wu. But keep in mind that hands take longer to heal than your face. You can prevent age spots by using sunscreen, Wu adds. "Choose one that provides broad spectrum UVA protection, since these are the rays that are most linked to melanin production," she says. 

Vein-y hands. 
As you age, the skin on your hands starts to thin, says Carolyn Jacob, MD, the director at Chicago Cosmetic Surgery and Dermatology, and as it does your veins become more visible. To smooth things over, "there are injectable fillers such as Restylane and Radiesse that can plump up the hands and improve the overall appearance," she says. Or, you can go straight to the source and inject the actual veins "to collapse them and make them less prominent," says Wu. 

Bony, wrinkled hands.
 Skeleton hands, as some might call it, are often a natural part of aging. "As we get older, the collagen and fat in our hands break down over time," says Alexandra Zhang, MD, a Cleveland Clinic dermatologist. This leads to a wrinkled, bony look on your hands. "Certain lasers with fractional technology can stimulate the collagen synthesis with reduced 'down time' and may help to tighten the skin," she says.

 Ragged nails and cuticles.
 Showing your cuticles some love not only helps them look youthful, but also benefits your overall health. "Your cuticles help seal the nail and keep out bacteria and fungus," says Wu. So whatever you do, do not cut them or push them back too hard. "Cutting and overly vigorous pushing will make them thick and crack and, worse, lift up," she says, "allowing infection to get under the skin. Keep your cuticles supple and well moisturized with a rich cuticle oil treatment, says Rashida B., a Chicago-based fashion manicurist. Her go-to is Famous Name's Dadi' Oil, which helps prevent brittleness, breaking, chipping, and hangnails. And to keep nails in shape, eat foods that contain antioxidants, omega-3 fatty acids, and silicon to help nourish your skin and grow healthy nails, says Zhang. Also, cutting nails short and weaing a flesh-toned polish helps give hands a more youthful appearance, says Rashida B.

 Dry skin.
 Since flaky, parched skin is a telltale sign of passing birthdays, keep your hands moisturized. Look for topical creams that contain retinol or antioxidants such as Vitamin C, green tea, or coffee extracts, says Zhang. "They will help to even the skin tone and stimulate collagen synthesis, giving your hands a smooth, refreshed appearance. Also, always wear gloves when doing household chores, says Rashida B. "It protects the hands from possible contact dermatitis, which can lead to skin agers like severe dryness, flaking, redness, and inflammation.

Monday, February 9, 2015

Magic custard cake

I finally found the recipe everyone has been asking me for, so here it is again, nice & naughty so eat in moderation...............
MAGIC CUSTARD CAKE
Ingredients:
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
1 stick butter, melted/125g
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Instructions:
Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Sunday, February 8, 2015

In case you missed this article from the Demoncrat Gazette Feb. 7

Gifts, lot sale keep agency for blind open 
Talk of LR closure dropped

 Just two months after officials at World Services for the Blind warned clients that they might not have a campus to return to after the Christmas break, the organization's new leader said Friday that not only has its financial distress gone away, but it also plans to offer two new vocational studies this year. World Services for the Blind is a nationally accredited adult rehabilitation center in Little Rock that provides a college preparatory program, vision rehabilitation, vocational courses, an assisted technology learning center, job-placement assistance and a personal-adjustment program.

 The organization also offers the sole location in the nation for an Internal Revenue Service vocational program that fast-tracks graduates to guaranteed jobs with the IRS. Clients live on campus at the agency's headquarters off Fair Park Boulevard.

 They were told in December by then-President and Chief Executive Officer Stacey Hunter Schwartz to take all of their belongings home over the break because the organization was "in a pretty dire financial state" and might not reopen. Schwartz resigned from her position just days after telling the Arkansas Democrat-Gazette that she was desperately searching for donors and a smaller campus because the organization couldn't maintain its 91-bed facility with only a third of that number in clients. She had been with the agency for a month and declined to say specifically why she resigned. Bruce Davis, a member of the nonprofit organization's board of directors since 2008, has been appointed as interim CEO and said he will remain in the post for the time being. But eventually, the organization will search for a new executive. 

World Services for the Blind reopened on schedule last week and has no immediate or long-term plans to close, Davis said Friday. Since Schwartz's announcement, World Services for the Blind has received some "significant contributions" and has sold its downtown property that had been on the market for years, and those two developments "removed the immediate financial concerns," Davis said. World Services for the Blind also has acquired a grant worth more than $300,000 from the Lions Club International Foundation that will assist the agency in adding vocational training in medical coding and call-center skills. Both vocations will be added by the end of the year, raising the organization's vocational-course offerings to 11. Three staff members will be added, and there also will be a job-referral program started as part of the two-year Lions Club grant, Davis said.

 "While we continue to be interested in partners, we plan to continue on our own until such time someone comes along who we'd be interested in partnering with," Davis said. "If they don't come, then we will continue as we have for the past 67 years. ... We could be interested [in relocating to a smaller campus] if the right opportunity avails itself, but we are happy where we are if that doesn't happen. 

The agency's downtown property sold to One Financial Center Limited Partnership for $1.5 million. The site -- bordered by Sixth Street to the north, College Street to the east, Eighth Street to the south and Collins Street to the west -- includes about 50,000-square-feet of buildings and totals 7 acres. World Services for the Blind originally acquired the land in 2004 and 2005 for about $3.9 million. There were plans to enclose the streets and build a $30 million, 10-acre campus. Fundraising goals were never met, however, and the organization abandoned those plans in 2010. The property has been for sale ever since, but there were few offers. "It's certainly not what we had hoped to secure the property for," said John Martin, vice president of commercial brokerage at Moses Tucker Real Estate, who handled the sale. "We had plans that we would be able to do more than that, but given that One Financial was the buyer, they made it clear that that was all they were capable of doing. At the end of the day, it made sense for both sides to do the deal. The timing was right, so we felt like it was a reasonable deal. Stan Hasting, who is part of the family that owns One Financial Center Limited Partnership, said the family has adjacent property and had previously tried to purchase the land from World Services for the Blind. There are no plans to build anything there, Hasting said, adding that the family will continue leasing out the buildings.

 While the $1.5 million sale was short of hopes, it allowed World Services for the Blind to continue operations for its clients. The organization is otherwise financed solely through donations, the tuition paid by state rehabilitation agencies for the clients and through grants. The organization hasn't filled more than a third of its 91-bed capacity in the past five years, but Davis hopes that will change with the growth that's coming. He said the training center's clients number in the upper 20s and he expects that to increase to the upper 30s by March, when one of the new vocational training courses is added. The organization has served clients from the 50 states and 57 countries. All the clients who were at the campus before Christmas and New Year's break returned, he said. While about 10 employees were laid off in November, no additional workers have been laid off. "People need to understand we are in business. Our clients have come back, and we expect to have an increased number by the end of March," Davis said. "We are very excited about what's happening because it's all positive in our view.

Saturday, February 7, 2015

Dump cake with fruit

★ PEACH DUMP CAKE ★
Try this same recipe with apple filling, or cherries. You can use any kind of canned fruit that has syrup with it.
Ingredients:
1 box yellow cake mix
2 15 ounce cans lite peaches
(or try apple pie filling, cherries, mixed fruit etc.)
1/2 tsp. cinnamon
1/2 cup butter, (freeze)
Instructions:
Heat oven to 375
Cover the bottom of a 13 x 9 cake pan with a light layer of the dry
cake mix. Pour the cans of un-drained peaches over the top of the
cake mix. Sprinkle the rest of the cake mix over the top of the peaches evenly. Sprinkle a little cinnamon over the top of the cake mix..
Take the frozen butter, then using a cheese grater, grate evenly over
the top of the cake mix.
Pop in the oven and bake for 45 minutes. Try this same recipe with
apple filling, or cherries. You can use any kind of canned fruit that
has syrup with it.
Serve with ice cream!!

Would you wear a Healthcare device?



Apple's HealthKit gets a checkup at top hospitals 


The service is being trialed or considered at 14 of the 23 leading hospitals polled by Reuters, though implementing it poses some challenges. 
by Lance Whitney 

Hospitals are checking out Apple's HealthKit as a cost-cutting measure. Apple's new HealthKit technology is getting its own examinations at some top hospitals to see if it can successfully monitor patients remotely and thus help trim medical costs. Among 23 of the leading hospitals questioned by Reuters, 14 have launched a pilot program of HealthKit or are in discussions to do so, Reuters reported on Thursday. The goal of the program is to see if doctors can monitor patients with chronic ailments such as diabetes and hypertension looking for early signs of medical problems so they can step in before a problem becomes more serious. 

Ultimately, such monitoring could help hospitals save money by cutting down on repeat admissions, which earn them penalties from the government, Reuters said. Unveiled last year, Apple's HealthKit is a framework designed for developers to create apps that can gather and share medical information about its users. Via Apple's Health app, the data collected from third-party apps can then be sent remotely to doctors and hospitals. Apple is competing with Google and Samsung, which have launched similar services. Those services are only now starting to roll out for testing, which means Apple is ahead of the game. But many of the hospitals say they also want to test the Google Fit service since most smartphones run Android.

Right now, the Health app is available only for the iPhone. But it will also be a key part of the Apple Watch, due to launch in April. As such, you could wear the watch all day so the Health app continuously monitors your overall health and specific medical conditions. One hospital cited by Reuters as piloting HealthKit is Ochsner Medical Center in New Orleans. Working with Apple and healthcare software provider Epic Systems, Ochsner has been using the technology to monitor patients with high blood pressure. "If we had more data, like daily weights, we could give the patient a call before they need to be hospitalized," chief clinical transformation officer Dr. Richard Milani told Reuters. 

Technology has been seen as one way to cut down on spiraling medical costs. But there are challenges. Doctors have to determine if sorting through all the medical data they could potentially receive is worth the time, effort and investment. Apple, Google and Samsung are using their own unique products and services to win a piece of the healthcare market. But for the technology to work for all medical providers, common standards will need to be put into place. Further, patients and doctors have to trust that the exchange of medical data will be safe and secure. That's an especially relevant concern following the news this week that health insurance provider Anthem was the victim of a major hack , exposing the personal information of as many as 80 million former and current members and employees. 

Friday, February 6, 2015

Good diet information



Health Classic Diet Advice You Can Probably Ignore 

BY SHAUN DREISBACH 

1.Don't Lose Weight Quickly 
Many experts have chided that losing weight too fast means you won't keep off the pounds over time. "Yet it's not true," says David Allison, PhD, director of the Nutrition Obesity Research Center at the University of Alabama at Birmingham ( UAB ). "In clinical trials, rapid initial weight loss is associated with lower body mass long-term. For example, a University of Florida study compared people who lost weight quickly (one and a half pounds a week for the first month), slowly (half a pound a week), and moderately (somewhere between these two amounts). Participants in the fast-weight-loss group lost more weight overall and were five times more likely to have kept it off 18 months later than those in the slow group. The new advice: Drastically cutting calories or doing some crazy cayenne-pepper-and-cardboard diet isn't healthy, of course. But slow and steady isn't the only option. "Some people get more motivated when they lose a lot of weight right off the bat," Allison says. Do what works for you. Just don't dip below about 1,200 calories a day (men may need more). 

2. Always Eat Breakfast 
Heck, even the surgeon general and first lady want us to start the day with a healthy breakfast. But UAB researchers discovered scant evidence of trials that have tested whether breakfast helps people lose weight. The few that did found that skipping it has little or no effect. A 2002 study of people in the National Weight Control Registry (a database of more than 10,000 people who have lost at least 30 pounds and kept it off for a year or more) found that 78 percent of successful dieters regularly have a morning meal. Experts have interpreted this to mean that breakfast helps the formerly overweight stay slim, but the research doesn't show that. "The only way to prove that is to have a bunch of men and women skip breakfast and see if they gain weight," says David Levitsky, PhD, a professor of nutrition and psychology at Cornell University in Ithaca, New York. But when he and his colleague recently did just that, the results were quite surprising. They found that people who skipped breakfast wound up eating an average of 450 fewer calories by the end of the day than when they ate breakfast. The new advice: While there are many healthy reasons to start your day with breakfast, don't feel like you have to eat a morning meal if you're not hungry or you're trying to lose a few pounds. A nutritional SWAT team will not show up at your door, and it may help fast-track weight loss.

 3. Eating at Home Is Always Better than Eating Out 
"For years, we thought that calories from foods and drinks away from home-giant sodas, fast-food burgers, vending machine snacks-comprised a major portion of calories in our diets," says Adam Drewnowski, PhD, director of the Center for Public Health Nutrition at the University of Washington in Seattle. But people may have been misinterpreting the numbers. About 35 percent of the amount of money we spend on food and drinks happens in restaurants-because eating out is generally more expensive than dining at home. That got incorrectly equated to the percentage of calories we get from eating out, says Drewnowski. A study he recently conducted found that meals at fast-food and full-service restaurants accounted for only 17 to 26 percent of our total calorie consumption. "Soda bought from these spots provided about 1 percent of dietary calories, and vending machine foods accounted for almost zero," says Drewnowski. Up to 76 percent of the calories in our diets hail from food bought at grocery, convenience, and specialty stores-then eaten at home. The new advice: "Take a hard look at your grocery bill," suggests Drewnowski. "Stores often give an itemized list, which means you can see where the major sources of calories are. You should have a balance of produce, lean protein, and whole grains and minimal refined or packaged foods.

 4. Small Changes Add Up! 
Nutrition scientists today know that equations like this don't work in real life: Cut 200 calories a day, and you'll lose 20 pounds in a year. As your body shrinks, you don't need or burn as many calories. "Say I weigh 150 pounds, and I burn an extra 100 calories a day going for a walk. After 35 days, I should be down 3,500 calories-or a pound. In 365 days, it should be more than ten pounds," explains Allison. "But as I get lighter, it no longer takes 100 calories to move my body. If it did, ten years from now, I'll have lost 100 pounds. How is that even possible? The new advice: At some point, little things won't be enough to keep up weight loss. Commit to change: In addition to a daily walk, you may need to shave a few hundred calories by, say, nixing the cheese on your sandwich or the side of rice with your stir-fry.

 5. Big, Ambitious Weight-Loss Goals Set You Up for Failure 
Such a behemoth goal as "I want to go from a size 14 to a 2" is doomed from the get-go, we've always believed. Better to set the bar lower ("I want to lose ten pounds and go from there") so you can actually clear it, right? "The logic here goes that if you have too-high expectations, you'll get frustrated and discouraged and drop out of your weight-loss program," says Allison. "But big-goal setters are no more likely to drop out than those who make smaller ones-and there's some evidence that they may do even better. A University of Minnesota study found that women who set weight-loss goals that the researchers deemed unrealistic were more likely to achieve their ideal BMI s than those who chose more "reasonable" goals. The new advice: Small goals can provide a motivating sense of accomplishment as you tick each one off. But don't be afraid to go after a big number. "It's helpful to have some optimism," says Allison. The key: having specific steps to achieve it, such as exercising five days a week and cutting portions.  

Thursday, February 5, 2015

Cut calories when possible



5 heart-healthy food swaps 
By Tanya Zuckerbrot 
Published February 04, 2015 
A diet high in saturated fats increases your risk of heart disease and stroke. It's easy to cut your fat intake by swapping to lower fat versions of foods you frequently eat: 
Whipped Cream Cheese 
The problem with regular cream cheese is that a two tablespoon serving contains 9 grams of fat, of which 6 grams are cholesterol-spiking saturated fat. You can still enjoy your schmear by going with "light" whipped cream cheese that trims 40 calories and 3 grams of saturated fat off each serving. 
Greek Yogurt Mayonnaise isn't just for sandwiches; it turns up in all kinds of foods, such as egg and chicken salad, dips, cole slaw, salad dressings - even sushi rolls. A single tablespoon of mayo packs 10 grams of fat, so it's hardly heart healthy. For the creaminess of mayo minus all the fat, use Greek yogurt in your favorite recipes. You'll save 75 calories and 10 grams of fat per tablespoon and get a welcome boost of protein and calcium, too.
 Whole Orange 
While fresh -squeezed orange juice is nutrient-dense, juicing removes nearly all of the fiber, which has been scientifically proven to reduce cholesterol. Grab a fresh whole orange instead and you'll get a healthy dose of vitamin C, potassium, folate, calcium, vitamin B6, and thiamin, plus 6 times more heart healthy fiber and far less sugar. 
Whole Wheat Bread 
Eating a lot of refined carbohydrates such as white bread can raise blood triglycerides and lead to insulin resistance - factors that increase risk of stroke, heart attack, and coronary artery disease. Switch to whole wheat bread and you'll benefits from the many important nutrients white bread loses during processing - particularly fiber. 
Skim Milk 
Opt for whole milk instead of skim milk and you'll get the same vitamins and minerals without all the calories and fat! One 'cup' of whole milk has 150 calories and 5 grams of saturated fat, compared to a 'cup' of skim milk with 90 calories and no saturated fat.
 For delicious high fiber meal plans, recipes and tips on healthy eating, drinking and losing weight, check out my latest book, The Miracle Carb Diet: Make Calories and Fat Disappear - with Fiber! Tanya Zuckerbrot MS, RD , is a registered dietitian in New York City and the author of two bestselling diet books: The Miracle Carb Diet: Make Calories and Fat Disappear - with fiber and The F-Factor Diet . Subscribe to Tanya's free weekly newsletter and follow her on Facebook , Twitter , Instagram , Pinterest, and LinkedIn

Wednesday, February 4, 2015

Cost of diabetes



Cost of having diabetes has doubled in two decades 
Published February 02, 2015 
The cost of managing diabetes has more than doubled in the past 20 years, a new analysis says. The average diabetes patient now spends $2,790 more per year than they did in 1987 - and more than half the additional spending is for medications. 
 "People need to be mindful about the substantial increase in the cost of diabetes, which has been partially fueled by the rising prices of newer drugs," said Xiaohui Zhou, a health economist at the Centers for Disease Control and Prevention (CDC) who led the study. Zhou and colleagues compared National Medical Expenditure Survey data from 1987, 2000-2001 and 2010-2011. The 1987 survey, involving 22,538 people, showed that diabetics spent $2,588 per person more on healthcare than people without diabetes.
 In 2000 and 2010, with more people responding (roughly 39,000 each time), the extra spending by diabetics rose to $4,205 and $5,378, respectively. When the researchers accounted for factors like age, race, obesity and type of care, 55 percent of spending by diabetic patients was on prescription medication, 24 percent was for inpatient visits, 15 percent was for outpatient visits and 6 percent went toward ER visits and other expenses. The researchers also asked whether costs were higher because people used health services more, or because the price of the service had risen. The answer: both.
 Patients now use more medication, and the costs of the drugs have also risen. The increased cost of outpatient visits was mainly due to more visits, and inpatient and ER expenses grew as a result of rising prices, they write in the journal Diabetes Care. The U.S. is not alone in facing this issue. "A growing trend of increased spending on anti-diabetic prescription medications has also been observed in other developed countries," Zhou said in an email. Tim Dall, a managing director with IHS Life Sciences who studies the economic side of diabetes care but was not involved in this research, said the American Diabetes Association has previously found that "a large portion of diabetes-related costs are associated with the complications of diabetes rather than with treating diabetes itself. Zhou noted that new drugs and devices are constantly emerging and "patients now receive a more complicated treatment regimen than the past. 
Some newer drugs are eight to 10 times the cost of older drugs such as sulfonylureas, Zhou said. Dall feels that while costs may be great, the benefits of new developments are also substantial. "The average medical cost to treat people with diabetes has been increasing over time, but patients are getting better care and living longer," he told Reuters Health by email. However, he said, if a certain regimen is working well for a patient, there may not be a need to upgrade. 
Zhou and Dall say more effort needs to be put toward diabetes prevention and not merely management of the disease. "This growing trend of diabetes cost is simply unsustainable. Besides the efforts to bend the treatment cost, the efforts to reduce the number of future diabetes patients are imperative," Zhou said.

Tuesday, February 3, 2015

Training in Hot Springs Village

Good morning everyone,
Hope you are staying warm!  We will have technology training at Christ Lutheran Church in the Village on Saturday at 10! Hope to see you there!
Dr. Janet