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Side effects of eating eggs everyday Health shots
HOUSTON – According to the American Academy of Pediatrics 2023 publication on childhood obesity treatment, “there is compelling evidence that obesity increases the risk for comorbidities and that weight loss interventions can improve comorbidities.”
Those interventions are specifically mentioned as lifestyle changes, weight loss, mediation or bariatric surgery.
This is the opposite of previous recommendations on talking about childhood obesity.
The 2016 publication said sudden weight loss can harm growing bodies.
“Even in as little as 10% weight loss, we start to see in medical changes and malnutrition happening, and so, that can be low heart rate, low blood pressure, it can be electrolyte abnormalities,” said Eating Recovery Center Pediatrician Jennifer Moore, “They may delay puberty, which means they can have bone density loss from not developing appropriately.”
Pediatrician Maneesh Kumar said obesity is a crisis, especially in Houston. He says about a third of his appointments are spent addressing food and weight-related issues. He also said that as a last resort, he would recommend weight loss surgery for adolescents.
“When nothing else works and when the benefit of surgery outweighs the risk of surgery,” Dr. Kumar said. “I think behavioral changes and addressing underlying psychosocial reasons for excessive weight gain need to be addressed for effective obesity management.”
While Dr. Moore agrees eating disorders need to be addressed with a mental health professional, she said she can’t think of one instance where she would recommend surgery or diet pills.
“I can’t, in my own experience, see how that will be helpful long-term without having just more information about how this could really affect them,” she said.
Moore believes basing decisions about weight loss surgery and diet pills on BMI alone would harm adolescents, potentially setting them up for eating disorders and health complications as a result of those. She said if you can’t speak with a counselor, reach out to your pediatrician with concerns about weight. However, she believes those conversations are least harmful to your child if they’re not in the room when you have those conversations.
FIVE TIPS FOR PARENTS FROM THE EATING RECOVERY CENTER
HOUSTON – According to the American Academy of Pediatrics 2023 publication on childhood obesity treatment, “there is compelling evidence that obesity increases the risk for comorbidities and that weight loss interventions can improve comorbidities.”
Those interventions are specifically mentioned as lifestyle changes, weight loss, mediation or bariatric surgery.
This is the opposite of previous recommendations on talking about childhood obesity.
The 2016 publication said sudden weight loss can harm growing bodies.
“Even in as little as 10% weight loss, we start to see in medical changes and malnutrition happening, and so, that can be low heart rate, low blood pressure, it can be electrolyte abnormalities,” said Eating Recovery Center Pediatrician Jennifer Moore, “They may delay puberty, which means they can have bone density loss from not developing appropriately.”
Pediatrician Maneesh Kumar said obesity is a crisis, especially in Houston. He says about a third of his appointments are spent addressing food and weight-related issues. He also said that as a last resort, he would recommend weight loss surgery for adolescents.
“When nothing else works and when the benefit of surgery outweighs the risk of surgery,” Dr. Kumar said. “I think behavioral changes and addressing underlying psychosocial reasons for excessive weight gain need to be addressed for effective obesity management.”
While Dr. Moore agrees eating disorders need to be addressed with a mental health professional, she said she can’t think of one instance where she would recommend surgery or diet pills.
“I can’t, in my own experience, see how that will be helpful long-term without having just more information about how this could really affect them,” she said.
Moore believes basing decisions about weight loss surgery and diet pills on BMI alone would harm adolescents, potentially setting them up for eating disorders and health complications as a result of those. She said if you can’t speak with a counselor, reach out to your pediatrician with concerns about weight. However, she believes those conversations are least harmful to your child if they’re not in the room when you have those conversations.
FIVE TIPS FOR PARENTS FROM THE EATING RECOVERY CENTER
What do cancel culture and fine dining have in common? Quite a lot, as I found out on a recent trip to Noma, the world’s “best” restaurant.
Who gets to decide what’s good taste nowadays? Is it journalists? Industry inspectors? Those who shout loudest on the internet? I’m not entirely sure. But what I do know is that at some point certain beliefs become doctrine, and doctrines are powerful things — they drown out singular voices; they encourage groupthink; they feel pointless to challenge, since challenging something that has become sacred only serves to underline how apart from the group you are.
I say all this because last weekend I went to Noma in Copenhagen. I know that Noma is the world’s best restaurant because
Although the Belmont neighborhood may be less referenced when discussing Portland-area hot spots, it may actually be one of the most accessible within Southeast Portland. Wedged between Burnside and Hawthorne, the stretch of Belmont Street between Southeast 20th Street and Cesar Chavez Boulevard is walking distance to these neighborhoods and plenty others. But Belmont has a string of restaurants, bars, and activities that make it a hub of its own — whether residents are bar-hopping up the street or bringing their dogs to Laurelhurst Park, the area has a homey, definitive culture, complete with food carts, vegan Sri Lankan fare, and more. Here are several of the dozens of businesses that make Belmont an area worth frequenting. This map primarily focuses on restaurants between 20th and 45th on Belmont, with a few destinations steps off the main drag. For more neighborhood dining guides, this page should help.
Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.
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A bullfrog is seen on the course during the second round of the Charles Schwab Challenge at Colonial Country Club on May 27, 2022 in Fort Worth, Texas. (Photo by Tom Pennington/Getty Images)
The Utah Division of Wildlife Resources is encouraging people to help out the environment by hunting – and even eating – bullfrogs.
"Since it's National Invasive Species Awareness Week, it's a good time to remind you that bullfrogs are invasive to Utah, so you can catch as many as you want," the agency said Thursday on Twitter, adding, "And bonus: they're tasty."
According to Lee Kay, a public shooting range facilities and grounds supervisor at Utah DWR, bullfrogs are an invasive species and are voracious predators in Utah that will eat almost anything, including snakes, fish, toads and mice.
Bullfrogs are typically green or gray-brown with brown spots and have easily identifiable circular eardrums — or tympanum — on either side of their heads, the agency explains.
The largest of all North American frogs, bullfrogs can grow to a length of eight inches and can weigh up to 1.5 pounds.
"So target the big ones — they have the most meat," Kay said in a 2019 blog post on the agency's website. "I think they taste like chicken, but a little chewier. Others think they taste like fish. So if you like chicken and fish like I do, you'll love the taste of frog legs."
RELATED: Video shows frogs take over backyard pool after floods: ‘I think I’ll swim in the creek’
A license is currently not required to catch the frogs, but a fishing license is recommended.
Most of the ponds and marshes along the Wasatch Front in Utah contain bullfrogs. They breed from late spring through early summer, during which time you'll hear males call together in a chorus.
An Australian man's pool became a breeding ground for frogs after months of heavy rains and flooding. Credit: Roy Hamilton via Storyful
This story was reported from Los Angeles.
Hackberry Street can best be described as a neighborhood that is in transition, while also maintaining its soul. Located on the East Side, the street runs the gamut from a slight degree of urban plight to a network of urban success.
On the food side, it holds together a blend of restaurants and bars considered institutions, but there are also a lot of new concepts in the area that rank among the best dining experiences the city has to offer. Tony G's Soul food is a neighborhood staple, and you can also find a steakhouse in the Little Red Barn that can seat about 800 people at any given time and often it does.
I have an admission about Hackberry. I didn't like it at first, and it had nothing to do with the food. My car was stolen downtown and found on Hackberry in 2002. But the food has more than made amends. Hackberry does indeed have a soul that maintains personality and a vibrant neighborhood vibe, making it a legitimate player for this series.
Here are five places that are worthy of your trust:
Little Red Barn Steak House opened in 1963 on South Hackberry Street on the Southeast Side of San Antonio.
Mike Sutter/Staff file photoLittle Red Barn Steakhouse
Since 1963, the Hernandez family has been slinging up the meat. They do it with an affordable and loveable steakhouse twist that has been a frequent haunt for politicians, dignitaries and a guy named Larry, who refused to give his last name. That's OK, because I imagine that are plenty of Larrys at the Little Red Barn who desire affordable steaks, great customer service and a tie to the community it serves.
As for the food, it works on every level from the 20-ounce porterhouse cuts to the country fried steak and fish plate. It comes out hot, it comes out fast, and you won't regret your experience at this San Antonio institution. To add to the experience, you get a baked potato, fries, green beans or a sweet potato option with it. Oh yeah, and you can also get a gallon of margaritas for $45.
Little Red Barn Steak House, 1836 S. Hackberry, 210-532-4235, littleredbarnsteakhouse.com
Nairobi Bar & Grill is a social gathering place for residents near Hackberry.
Chuck Blount/StaffNairobi Bar and Grill
For much of the history of the neighborhood, Tucker's Kozy Corner on the nearby Houston Street has been the place to hang out and chill. Nairobi has stolen a lot of that thunder. There, you can find affordable drinks and a comfortable vibe with great music always in the background.
There are two windows of time at Nairobi. During the day it's chill and there may only be a few customers at any given time, and at night, it turns into a party happening place.
As for the eats, it doesn't have a kitchen, but on select days, it offers items such as chicken wings, burgers and more cooked on the grill in the back.
Nairobi Bar and Grill, 514 N. Hackberry, 210-222-0011, no online presence
Chunky Monkeys on Hackberry in San Antonio is sure to satisfy your sweet tooth and snacks.
Chuck Blount/StaffChunky Monkeys Snack Shop
If you have a sweet tooth, this is a can't-miss place on Hackberry. From fruit cups to Mexican corn, ice cream, slushes and banana splits and shakes, funnel cakes and yada, yada, yada ... they have it.
"Either myself or my daughters come here nearly everyday because of how big the menu is," said a customer who didn't wish to be identified.
There is limited seating, but that's by design. Everything is assumed that it will be taken on the road.
Chunky Monkeys Snack Shop, 4710 S. Hackberry, 210-267-2514, no online presence
El Folklor Bakery on Hackberry is a great place to get your baked goods.
Chuck Blount/StaffEl Folklor Bakery
Sticking with the sweets, you can get cakes, pan de dulce, donuts, fresh tortillas, conchas, muffins, brownies and more here. Everything is good, and you can smell the sweet flavors of it all upon entry.
I grabbed a little bit of everything, and you can't go wrong with the pineapple empanadas. You can't really go wrong with anything. My daughter devoured the remnants of the brownie and the muffin. I did not get a cake because it wasn't my birthday, but maybe I should have lied about that.
El Folklor Bakery, 2604 S. Hackberry, 210-532-3767, no online presence
The exterior of The Dakota East Ice House on Hackberry.
Chuck Blount/Staff file photoThe Dakota East Side Ice House
A strong case can be made that Kent Oliver is one of the biggest advocates of Hackberry. As owner of the Dakota and a resident in the neighborhood for more than a decade, he has slowly turned a former convenience store space into a thriving restaurant serving beer, wine and food from a brand new kitchen in a historic building with plenty of space.
"As a longtime resident, I thought this was always something that the neighborhood needed," Oliver said. "Everybody is welcome here, even if you just come in here for the air conditioning."
Oliver regularly organizes neighborhood cleanup events, adds some fort of new design element to his property regularly, and is usually on the property to say hello and offer some friendly banter. As for the food, it's an array of sandwiches, pizzas and other options that warrant plenty of attention. The spicy chicken sandwich and pepperoni pizza are house favorites from chef Genaro Angel.
Hackberry has its share of options, and every place I went to is a place I'll definitely go to again.
The Dakota East Side Ice House, 433 S. Hackberry, 210-375-6009, thedakotasa.com
cblount@express-news.net | Twitter: @chuck_blount | Instagram: @bbqdiver
I recently went to a restaurant in Denver, Colorado, where the Cobb salad was close to $20, while the burger and fries cost around $15. The price difference between more or less nutritious foods is evident almost everywhere you go, and the current economy is making it more and more expensive to grocery shop in general, let alone to eat healthy.
Nutrition plays a significant role in your physical and mental health as it can lower your risk of heart disease, strengthen your immune system, build muscle, improve focus and more. A healthy diet can look many different ways, and there's nothing wrong with the occasional burger. The key is to eat a diverse and well-rounded diet, with plenty of produce such as fruits and veggies -- and those are some of the trickiest food groups to get enough of if you're short on time and money.
That said, it's important to make sure you get the nutrients you need to maintain a healthier body and mind. The tips below will help you shop and eat smart so you can be healthy without having to spend an arm and a leg.
Plan your meals ahead of time so you can consolidate the number of items you need to purchase at the grocery store. Apps like Mealime or Paprika can help take some of the mental work out of meal planning.
The larger the meals you plan, the more leftovers you get, the more money you save (and the less of your hard-earned healthy food goes to waste). Leftovers can be put to use in different dishes or even stored in the freezer to eat at a later time. I like to save leftover taco meat for a taco salad or breakfast burrito the next day.
Make a grocery list keeping prices in mind, so you know you're sticking to your budget. When in doubt on the price of an item, overestimate or use a price comparison app to double check, like Flipp or Grocery King. Give yourself an extra $20 or so for flexibility in case you see a few extra necessities you might not have thought of.
Otherwise, it's important to stick to your list. Before you know it, your extra items can prove to be more costly than you anticipate, pushing you over budget.
Canned and frozen foods may not be as tasty as the fresh stuff picked from your local farm, but they are just as nutritious and much less expensive. You'll have the same amount of vitamins and minerals as you would if they were fresh, and they last longer in the freezer or can. Try buying frozen or canned peas, corn, carrots, green beans, broccoli, cauliflower, spinach and fruit. Look for products free of added sugar or salt.
Frozen produce can often be used in the same recipes as fresh produce with a little tweaking. Canned produce, on the other hand, is already cooked, so it's ideal to throw into stews, soups and casseroles.
Grocery stores offer discounts on certain products if you have a membership with them, like Safeway, Kroger and Giant. It's also free to join. You'll have to provide information like phone number and email, but the savings are significant and noticeable in your end total.
Along the same lines, stock up on products you know you'll need when they're on sale, like seltzer water and proteins. This especially goes for items with long shelf lives and freezer-friendly foods.
We all know and love our name brands, but store-brand items are considerably lower in price than the name-brand products such as condiments, bread, yogurt, frozen veggies and more. For the most part, you can hardly taste the difference and the savings can add up. For example, Consumer Reports calculated you save around 62 to 72 percent per serving if you buy store-brand ketchup over Heinz.
If you have a green thumb, growing your own food in a garden will save you good money on produce. You also have the convenience of having your favorite fruits, vegetables and herbs in your own backyard. Not to mention the environmental impact, such as reducing fossil fuel emissions and plastic waste.
Easy foods to grow for beginners include onions, peppers, cucumbers and herbs such as basil or parsley. You can even grow food from your kitchen scraps for free, such as celery, lettuce or scallions.
The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.
With St. Patrick’s Day falling on a Lenten Friday this year, Archbishop Gregory Aymond is letting New Orleans area Roman Catholics eat meat March 17.
Catholics customarily abstain from meat on Fridays in Lent. But with corned beef a favorite on St. Patrick's Day, Aymond dispensed with the rule for that day.
"I highly encourage any Catholic [who] chooses to make use of this dispensation to select another day of the week to make Lenten sacrifice," he said.
Johnny Walker hopes he gets a game Anthony Smith, or he predicts it’ll be a short night for him.
Walker (20-7 MMA, 6-4 UFC) meets former light heavyweight title challenger Smith in the main event of the UFC’s May 13 card. The Brazilian is enjoying a career resurgence after back-to-back first-round finishes of Ion Cutelaba and, most recently, a TKO of Paul Craig at UFC 283 in January.
He takes on Smith (36-17 MMA, 11-7 UFC), who recently broke his ankle in a TKO loss to Magomed Ankalaev at UFC 277 in July 2022. Smith proved he’s still a top contender with three wins prior to that, and Walker is looking forward to the challenge.
“He’s a pretty talented athlete, as well,” Walker told MMA Junkie. “He fought (Jon) Jones. He fought very high-level guys. I know he’s a complete fighter, but I think the key to the victory is I eat the ‘Lionheart.’
“Hopefully he brings the best version of himself because I’m going to bring the best that I can. I’m going to prepare for the best version of Anthony Smith. Hopefully he prepared good, as well, because if not, it’s going to be a first-round knockout, a first round finish. I want to fight more. I want to show everybody my game and show everybody how good I am, so hopefully he’s a tough fighter for me.”
Walker has gone the extra mile to prepare for the upcoming fight. He linked up with Smith’s former coach, Mick Doyle, in Omaha, Neb.
“We’re just training to beat Anthony,” Walker said. “In this game, you want to get into the top 10, top five, championship. It’s everything you can do to bring the victory because it’s more mind games now, and all of the little details, and everything you can add to bring that victory, I’m going to do my best to do.
“I feel improvements so I can land better elbows, (and) better control on the fence for takedowns as, well. Then I can have my hands more active for punching, for attacks – a lot of smart moves so I can be more offensive.”
NEW ORLEANS - As St. Patrick's Day will fall on a Lenten Friday this year, Archbishop of New Orleans Gregory M. Raymond is allowing Catholics in the Archdiocese of New Orleans to eat meat on Friday, March 17.
According to WWL-TV, the Archdiocese will allow Catholics to eat meat in traditional or customary dishes for the holiday, but encourages them to choose another day to abstain.
"I highly encourage any Catholic that chooses to make use of this dispensation to select another day of the week to make Lenten sacrifice," Raymond said.
Where there’s smoke, there’s ire.
A woman trapped on a crowded plane next to a passenger consuming an entire tray of barbecue took to social media earlier this week to vent her frustration. The sticky situation has ignited yet another debate about airplane etiquette, as travelers struggle to cope in an era where the sky appears to be the limit when it comes to in-flight idiocy.
Fed-up flier Lanna Tolland, from Glasgow, Scotland, found herself in the middle of a global food fight after the Twitter user unloaded on her few hundred followers.
“No chance is the guy next to me eating a full rack of ribs plus sides on this plane,” Tolland said, fuming, providing damning photo evidence in a post that has already received 5.5 million views.
Commenters immediately began ‘cue’ing up to dish out platter-sized portions of disapproval.
“I don’t even like using my laptop on the plane in the middle seat,” said user Daniel Berman.
“Based on the non-existent gap between his belly and the tray I’d say this isn’t his first full rack of ribs eaten on a plane,” fat-shamer Janet Davis sniped.
“People at the airport, we order coffees black and croissants. Nothing more,” tweeted Emily Lamb.
And while Tolland found herself a horde of allies, plenty of digital bystanders disagreed — sometimes strongly — with the unsolicited criticism aimed at an unwitting passenger just trying to eat a meal, with many going so far as to cheer him on, with cries of “love that for him” to “I approve” to “you’re just mad he didn’t share.”
“My absolute hero — if you don’t respect this power move, it says more about you than him,” said Mike Walsh, in a stern rebuke to the critics.
The growing debate quickly turned to the food itself — a sad-looking takeout box with what appears to be sloppy, sticky baked ribs with the membranes attached, a scattering of french fries and a stub of corn on the cob slathered in butter and cheese.
Thanks to some quick sleuthing, the less than Texas-worthy meat was revealed to have been procured from an airport restaurant called Frankie & Benny’s, the Washington Post reported. The Applebee’s-esque chain can be found all across the United Kingdom, offering a menu of American and Italian classics — including the so-called “Smoky Ultimate BBQ Ribs,” described as a “slow-cooked rack of tender pork ribs with BBQ sauce.”
Armrest critics had a field day ripping the problematic pork meal to shreds.
“Ribs look like they were cooked in the oven, still have the membrane on them, no thanks,” Anthony Robinson said.
“I doubt any airport restaurant is smoking ribs. Baked ribs aren’t worth this hassle,” sniffed one self-described barbecue-literate user, who insisted that a plane was the last place you’d want to bust out a full rack.
“You need space when you eat ribs. You gotta spread your wings and fly,” he said.
Rick Og, of Goldee’s Barbecue in Fort Worth — the #1 rated BBQ joint in the Lone Star State according to the latest version of Texas Monthly’s respected survey — failed to see what all the fuss was about.
“My go to on a plane wouldn’t be ribs,” he told the WaPo. “But if they were right in front of me I would eat them.”
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With the Internet overflowing with information about diets, eating tips, and foods to avoid or consume, it can sometimes get tricky to separate fact from fiction. And, among the many such dos and don’ts is the consumption of fruits, especially for diabetics. So, what should be done? Answering the question is Bhagyashree Dassani, an actor and nutritionist, who said that while fruits have natural sugars called fructose, they also have a host of nutrients that are extremely beneficial.
“The skin and seeds comprise fibre, which is needed to regulate blood sugars,” she added.
To understand better, we reached out to an expert who said that the body metabolises the natural sugar found in fruits differently as compared to processed sugars that is found in junk foods, carbonated drinks, and more.
“If you have high blood sugar, you should limit your intake of fruits but not stop consuming them completely. Such patients are advised to control their portions,” said Dr Rajni Sharma, dietitian and registered diabetes educator, adding that while diabetics can have both, fruits with a high and low glycemic index (GI), their intake should be in accordance with their blood sugar level. GI is a value used to measure the spike in blood sugar levels after consuming specific foods.
She further recommended that unless you are a high diabetic, don’t ban fruits from your diet as it has several benefits.
Listed below are the variety of benefits fruits offer:
*Vitamin C is an immunity booster
*Fibre helps in digestion, regulation of insulin
*A variety of antioxidants nourish the skin and hair
*Contains flavonoids, carotenoids, potassium and magnesium that protects the heart against a plethora of diseases
*Aids in hydration, which the body requires, especially in a climate like ours
Adding to this, Dr Sharma said, “It is advisable to only have seasonal fruits as they are nature’s remedy against certain diseases and infections. For instance, vitamin C is taken to deal with cold and flu,” concluding that at least two fruits should be consumed daily for best results.
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Home cooks try to fit in lots of fresh and leafy greens during the week. But between rising costs and ingredient scarcity, sometimes it's hard to come by that go-to iceberg or romaine for lunchtime salads and wraps.
If you do come across the lettuce you need for all those healthy dishes, chances are time is still of the essence. You may have just a few minutes to pull lunch together during a busy work or school day, and it may seem that something like washing all those greens is an unnecessary additional step standing in the way of lunch.
But is it unnecessary? Do we need to wash those greens before eating them? According to the experts, absolutely.
Field-grown leafy greens, including romaine and iceberg lettuce, should be thoroughly washed before consuming. If we want to keep things safe and healthy, that is. "Harmful bacteria can live on lettuce as it's being harvested and going through the packaging process, so it's best to wash it right before eating to help rinse off any surface dirt," says Katie Sabatini, a dietician who works as food safety and quality assurance manager at Little Leaf Farms.
The general best practice is to always wash lettuce before serving it. "Contaminants range from pesticides to sand and mud," says Jay Weinstein, chef-instructor of plant-based culinary arts at the Institute of Culinary Education. "Lettuce from the farmer's market tends to sequester more grit than factory-farmed varieties."
Agricultural chemicals can sometimes fly under the radar, but they are still there and very dangerous. "Invisible, odorless and tasteless by design, I wouldn't risk swallowing them just to save a few minutes in the kitchen," says Weinstein.
Buying bags of pre-washed and pre-torn lettuce can be a big time-saver. But can you feel safe trusting they've been well-washed and are good to go? That depends on if you are buying from somewhere you trust. "This is up to the individual, but I personally don't [unless it's a brand I know and trust]," says Weinstein. "I buy from reputable producers, like the locally-farmed Satur Farms brand from Long Island, and eat it right from the package. Liability is so high that they have more to lose than consumers. But I respect skeptics."
Don't be in denial: Washing the whole head ignores hidden dirt. "Tear or cut the leaves before you wash the lettuce," says Weinstein. "The coziest place for contaminants to reside is deep inside, where leaves meet core."
Start by washing your own hands. There's no point in washing that lettuce if you're going to get it dirty by touching it. "I recommend washing your hands for twenty seconds with soap and warm water before handling your lettuce to reduce the risk of bacteria spreading from your hands to your greens," says Sabatini.
Next, cut your lettuce. All types of lettuce will need to be washed, but whether you tear or knife-cut will depend on the variety. "Crisp, tight head lettuces like romaine and iceberg look better knife-cut, whereas leaf lettuces like Boston Bibb or oak leaf look best hand-torn," says Weinstein. "Be sure to wash both styles before consuming."
Then, prep your station. "Fill two large vessels with cold tap water," says Weinstein, adding that the outside bowl of a lettuce spinner is a good size for this task.
The temperature of the wash water also plays a role when it comes to food safety and quality. "The tender leaves of lettuce are more susceptible to adverse quality effects from wash water that is too warm, which can include wilting, scalding, limpness and increased loss of freshness among others," says Sabatini.
Now grab that lettuce. "Fully submerge [cut or torn lettuce leaves] in the first container of water," says Weinstein. "Agitate vigorously, using loose fingers to avoid bruising leaves."
The rest is a bit of a process, but easy once you get into the flow. "Lift lettuce from the water and allow it to drip-drain before transferring it to the second basin and repeating the process," says Weinstein. Feel the bottom of the vessel for any grit. If you find any, then repeat the process until the vessel is grit-less.
Spin the leaves to dry them. "A lettuce spinner uses centrifugal force to gently eliminate residual water," explains Weinstein. "Wet lettuce dilutes dressing. If that's not enough reason to spin, consider that wet lettuce spoils more quickly." If you don't have a salad spinner, Weinstein says to "pouch the lettuce into a towel or clean pillowcase and whip it over your head like you're winding up a slingshot."
Bonus tip: Washing revives sleepy leaves. "If your greens have started to wilt but still have a spark of life in them, they will drink in water and crisp back up," Weinstein shares.
Wellness, parenting, body image and more: Get to know the who behind the hoo with Yahoo Life’s newsletter. Sign up here.
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Hong Kong lunchbox crisis offers some food for thought South China Morning Post
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CEDAR RAPIDS, Iowa (KCRG) - Restaurant Week in Cedar Rapids is underway, and two men have already managed to eat at all 21 participating restaurants.
Camden Stovie and Colton Storla started the new tradition of eating at all the restaurants participating in Restaurant Week last year, but this year they did it in just one day.
Restaurant Week officially kicked off last Friday, and their mission started the following day.
Radio station KHAK reports the men kicked off their day at 7:30 a.m. at Lucky’s on 16th, and wrapped it up at Black Sheep at around 6:30 p.m.
The men spent more than two hours driving to and from all 21 restaurants. They told KHAK they were so full by the end of the day they didn’t even bother ordering entrĂ©es from the last couple of restaurants.
Camden said he gained more than 14 pounds after eating all that food.
A chef from local restaurant, the hip-stir, joins us to talk Cedar Rapids Restaurant Week.
Here’s the list of participating restaurants:
Restaurant Week wraps up next Sunday.
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The lives of our favourite celebrities are a source of much curiosity and intrigue among us. We often wonder how these stars stay in such ...
