Nutrition and Health Care

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Greens are a staple in any health-conscious household. But keeping them fresh might not seem like an easy task. Contrary to popular opinion, keeping greens fresh for more than a week does not require fancy equipment, just a refrigerator, a plastic bag and a few simple storing tips.

First, when purchasing greens, look for those that are full of life and extremely crisp. Greens can vary from bright to deep shades of color, but if you begin with limp greens, chances are their lifespan will be minimal regardless of your storing techniques. Once purchased, trim the ends as you would with fresh flowers, place the cut ends in water and refrigerate. You can also wrap the cut ends in a damp paper towel, place them inside an open plastic bag to maintain oxygen and then refrigerate. Cool temperatures of between 36 degrees and 40 degrees Fahrenheit (but no warmer) will further help to avoid any wilting. If stored properly, greens can last anywhere from one to three weeks after purchase.

The debatable choice of organic versus non-organic does not affect the life span of properly stored greens. But “you are what you eat,” notes Chef Daniel Mattos, academic director of Culinary Arts at The Art Institute of California – Orange County. Mattos is an advocate for purchasing both locally grown organic and non-organic greens. “In some cases, organic items are more expensive than conventionally grown items,” comments Mattos. “Consumers need to think about their bottom line and food budget when purchasing.”

Many consumers in search for the freshest greens have begun growing their own gardens. Mattos is no exception. His culinary department manages a small organic garden that produces 29 varietals of herbs, fruits and vegetables including tarragon, eggplant and even zinfandel grapes. The Art Institute of California – Orange County students will use these fresh ingredients in their recipes at the student-run campus restaurant 50 Forks. “When considering what to grow, think about how much space you have and what type of sunlight you can expect there,” advises Mattos. “You can have a window box with a few different herbs or a small patch of organic ground garden like we have here at our campus.”

In further search for the freshest greens, look to your neighborhood farmers market and Community Supported Agriculture (CSA) groups. Take advantage of these opportunities to find the freshest cut greens and seasonal ingredients, locally and organically grown. Getting in the habit of eating the freshest foods will not only taste better but also connect you more to the earth and promote greater general health.

To learn more about The Art Institutes schools, visit www.artinstitutes.edu/nz.

Courtesy of ARAcontent

Potassium is important to the human nervous system, fluid balance, muscle function, kidney, heart and adrenal functions. Symptoms of potassium deficiency (hypokalemia) are fatigue, weakness, heart irregularities, confusion, and sometimes problems in muscular coordination.

You’ll get sufficient potassium in a reasonably healthy diet that is one that includes fresh fruits and vegetables and is low in sodium. Mineral imbalances can occur from starvation diets, but more commonly results from excessive fluid loss from sweating, diarrhea, or the use of diuretics and laxatives.

Athletes and people who exercise heavily have higher potassium needs because they sweat heavily. They need to take supplements to balance the electrolyte levels, or a diet with high potassium foods.

Some of the more common foods with HIGH potassium (more than 225 milligrams per 1/2 c. serving) are:

All meats, poultry and fish are high in potassium.
Apricots (fresh more so than canned)
Avocado
Banana
Cantaloupe
Honeydew
Kiwi
Lima beans
Milk
Oranges and orange juice
Potatoes (can be reduced to moderate by soaking peeled, sliced potatoes overnight before cooking)
Prunes
Spinach
Tomatoes
Vegetable juice
Winter squash

These foods would be beneficial to athletes or to others who incur heavy fluid loss. Patients on potassium-restricted diets should avoid them, or eat them sparingly, as advised by their nutritionist.

I have discovered some good videos on Nutrition and i have decided to post them here to share.

Today i  will share a video about Healthy Breakfast Food Recipes – Nutrition by Natalie