SErved with vegitables, pork tenderloin is hearty and nutritious food.

1. Take its temperature: The tenderloin’s small size and leanness make it susceptible to overcooking, so an instant read thermometer is a must when cooking pork tenderloin. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees).

Gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest 5 minutes. If you’re put off by pink pork, use the higher figure, but 150 degrees will result in juicier pork. If you’ll be reheating the meat, 145 is preferable.

2. Flavor it: This mild-flavored cut lends itself to dry rubs, marinades and brining. Brining, which enhances juiciness, is simpler than you think. Just mix a quart of cold water, ½ cup sugar and ¼ cup table salt in a large resealable plastic bag (include spices, aromatics and citrus juice or zest for more flavor). Even 30 minutes will make a difference, but you can brine it up to 8 hours in the fridge.

Marinades can be as simple as olive oil and garlic, but if you use an acid such as citrus juice, don’t marinate more than 2 hours, or the meat will be mushy.

Dry rubs – ground herbs and spices, chiles, paprikas – can be applied several hours ahead of time, but even a last-minute rub will punch up your pork. Marinades and Rubs

3. Glaze it: Barbecue sauces; fruit preserves, jellies and jams; reduced fruit purees and juices; and syrups are all potential ingredients for a glaze. Apply the glaze after you’ve seared the meat and before the final cooking.

4. Grill it: Its small size, tenderness and lack of fat make the pork tenderloin ideal for grilling. Sear the tenderloin on the hottest part of the grill for about 1 ½ minutes on each side and then cooking over either direct heat, 2 to 3 minutes more per side, or indirect heat, for 10 to 15 minutes more without turning.

5. Pan-roast it: This is my favorite method of cooking pork tenderloin. Take the tenderloin out of the fridge 30 minutes before cooking. Preheat the oven to 425 degrees. Film an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. If you’re using a glaze, apply it now.

Place skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

The kids can assemble this one for you!

Why we love this recipe

The vitamin c in lemons is good for you.  Vitamin c prevents scurvy.   It also fights infection and helps to protect the skin from bruising easily. If you use high quality lemon juice the flavor will be more intense.  The juice in a lemon can count toward one’s daily liquid intake.

Vitamin C (Ascorbic acid) is essential to human health. 100 milliliters of lemon juice contains approximately 50 milligrams  of vitamin C and 5 grams of citric acid.  Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These may be able to deter cell growth in cancers. Limonins found in Lemons could also be anti-carcinogens.

Our resident expert on natural remedies, Dr. Cathleen V. Carr, says that,” because of its high Vitamin C content, lemon has been touted in alternative medicine as a tonic for the digestive system, immune system, and skin. Ayurvedic medicine practitioners claim that a cup of hot water with lemon juice in it tones and purifies the liver”.

The Luscious Low Fat Lemon Parfait Recipe

Ingredients:

1 Qt. Vanilla Low Fat Yogurt

3/4 Cup prepared lemon Curd

1 +1/2 Cups crushed Graham Crackers

3/4 Cup toasted Coconut (optional)

Directions:

Place six 10 oz.parfait glasses on a clean work surface.  Into each glass layer:  1/3 Cup low fat yogurt, add 2 Tbsp lemon curd, then 2 Tbsp crushed graham crackers, followed by 1 Tbsp coconut.  repeat this layering process for each of the remaining five glasses.

TIPS

• For a prettier (and tastier) finish add a swirl of all natural, low fat whipped topping.
• Replace the whipped cream with a small dollop of vanilla ice cream or lemon sorbet
• Break with tradition and use a martini glass if you do not have parfait glasses

YIELD: Six 10 oz. servings

Nutrition

Calories: 360

Fat: 13 g.

Protein: 9 g.

Carbs: 51 g.

Find more healthy and tasty recipes at Radientlife’s blog…

Click here or the link below to watch the video

http://www.youtube.com/watch?v=kCLY1Ph5GcQ

The care giving field is expected to grow steadily over the next several decades as a direct result of the brimming ranks of Baby Boomers…the first of whom will be 65 this year..that will be seniors within the next decades.  If you are considering a career change and you like helping people consider professional caregiving.  At Home Caregiving , in particular, is a field expected to mushroom shortly and hold steady for years to come.

Though it is not necessary to get certified at this time as a caregiver, keep in mind that the government will probably be imposing requirements on those in the care giving field down the road.  You might want to  consider getting certified and specialize in Alzheimer’s and Dementia care giving.

REFERENCE:

Examiner.com

Radientlife has posted an excellent article about detecting dementia in the elderly.

ehealthscience

In a small study, people who ate roughly 25 ounces of chickpeas (also called garbanzo beans) per week for 12 weeks showed an improvement in their total cholesterol levels compared with when they ate a chickpea-free diet for 4 weeks. Their insulin levels also improved, and they lost a small amount of weight — without dieting or exercising.
Researchers think the fiber, protein, and polyunsaturated fatty acids in chickpeas should probably get the credit for the cholesterol improvements.
Chickpeas are also a great source of vitamins, minerals, and phytoestrogens.

By: Cathleen V. Carr, Ma, JD

Reproduced with permission.

A 60-year-old man recently came into my office, and happened to mention that he was about to begin dialysis. He had been on 9 different blood pressure medications, and now his kidneys were failing. I asked whether any of his doctors had ever spoken to him about diet and nutrition, and about making lifestyle changes. His answer was no. Why not? A 79-year-old lady who was an RN for more than 38 years, and had additional alternative therapy training beyond her RN requirements, recently confided in me that she had secretly suggested lifestyle changes, recommended natural foods and dietary changes, and used alternative therapy as a hospital nurse. She chuckled and said she wasn’t supposed to do that, but she always did whatever she thought was necessary to take care of her patients. Why did it have to be that way?

The doctor of the future will give no medicine, but will interest his patients in the care of the human body, in diet and in the cause and prevention of disease.” …Thomas Edison, 1902

One of the reasons, but not the only reason, natural alternatives have a hard time getting a foothold in the marketplace is because physicians are generally slow to recommend them. (Find more on this subject in my Natural Alternative Medicine research report at rmbarry.com) Not one death was caused by vitamin supplements in 2005 (as reported by the American Association of Poison Control Centers) (588 KB PDF)

It’s estimated that over 106,000 hospital deaths per year (one every 5 minutes) are caused by properly prescribed drugs. Journal of the American Medical Association.

So why are physicians slow to recommend natural alternatives? Five of the ten leading causes of death in the United States are directly related to lack of proper nutrition. Yet most physicians receive very little, if any, formal training in nutrition. During the 1970s and early 1980s, no medical school in the U.S. required students to take a nutrition class. As of 1985, only two medical schools taught 25 hours or more of courses in nutrition. * 1977 Survey: Physicians score 65% on nutrition test questions * 1989 Survey: Physicians score 69% on nutrition test questions * 1988 Tests: Medical school students rated as unsatisfactory in nutrition knowledge. Senior medical students scored an average of 69%. * 1995 Survey: Physicians correctly answer questions on drug-nutrient interaction 61% of the time.

You might be surprised to learn, as I was, that examination of the most commonly used biochemistry textbooks in medical schools during the 1920s and 1930s reveals that food and nutrition were emphasized. In fact, out of 16 chapters in Meyer Bodansky’s 1927 Introduction to Physiology Chemistry, three chapters described the chemistry of carbohydrates, fats, and proteins. Two described digestion and absorption, four described intermediary metabolism, one described animal calorimetry, and one described animal nutrition. In 1934, Bodansky expanded the textbook by 200 pages, and expanded the nutrition section to include a discussion of protein requirements, the indispensability of fat, and the role of vitamins. Since his first edition, ascorbic acid had been isolated and synthesized, linoleic acid was identified as an essential fatty acid, and other vitamins and trace elements were shown to be essential to the diet.

During the early 1900s, researchers discovered evidence for the importance of specific components of foods in maintaining health and in curing or preventing many recently identified deficiency diseases. For two decades, the pioneering work on vitamins and the discovery of essential nutrients and their relationship to the prevention of deficiency diseases led to a rapidly growing interest in experimental and clinical nutrition. Other important research during the first two decades of the 1900s included the now classic epidemiological studies of Goldberger, the determination of energy values for carbohydrates, fats, and proteins by Atwater, and Elmer McCollum’s early work with vitamins, and later, trace minerals.

Early in the 20th century, scientific principles of nutrition were widely taught in the medical schools of the United States. Later, as research in nutrition declined, there was a parallel decline of interest in nutrition education. Today, specific courses that teach the science of nutrition are found only in a few medical schools.

The Golden Age Of Nutrition. During the 1920s and 1930s, the biochemical and clinical aspects of nutrition was being widely taught in medical schools. New organizations were formed to foster nutrition education, and to encourage the application of nutrition principles in medical practice. The AMA reported that all medical schools except three taught biochemistry during the first year, and the remaining three taught it in the second year. Faculty in biochemistry, pediatrics, physiology, medicine, and pathology presented basic and applied concepts of nutrition to first and second-year medical students. That era became known as the “Golden Age of Nutrition.”

Decline of the Golden Age. Then, in 1948 a vitamin found to protect against pernicious anemia was simultaneously isolated in the United Kingdom and the United States. In 1949, the vitamin was identified and accepted as Vitamin B12, but about this time, concern for deficiency diseases diminished since they ceased to be a major problem in the U.S. With the advances in food technology and fortified foods, scientists shifted their focus away from nutrition. Nutritional problems no longer offered the same challenge, and biochemists, once deeply concerned with nutritional problems, shifted their focus to the molecular basis of gene structure and enzyme and endocrine function.

This was the end of the Golden Age Of Nutrition. During the 1950s and 1960s, nutrition became a low priority, and was no longer an important part of the medical curriculum. Although the political climate during the late 1960s and 1970s prompted a heightened awareness of existing malnutrition, hunger and chronic disease in the U.S., and advances have been made toward educating physicians in nutrition and the prevention of disease, most physicians are still inadequately trained in medical schools today. For decades, the role of nutritional alternatives in the treatment of disease was considered unscientific. It has been only in the past two decades that the medical community recognized that many of the diseases common in older people can be tied to nutritional deficiencies.

Medical professionals now accept that nutrition is a factor in the onset and the progression of hypertension, strokes, heart attacks, obesity-related disorders, type II diabetes, and some forms of cancer. But too many know only how to treat the symptoms of these degenerative diseases with conventional pharmaceutical drugs, and because of lack of training in nutritional science, do not have enough confidence to advise patients about natural alternatives.

The focus of allopathic medicine has been on giving general advice about eating more fresh fruit and vegetables, reducing salt intake, increasing dietary fiber, lowering blood cholesterol and body fat, along with treating disease. Too few doctors were offered enough nutritional science training in medical school to understand the fundamental role that vitamins, minerals, and herbs play in the prevention of disease and maintaining good health.

Another reason doctors are hesitant about recommending supplements is their concern that patients will use them as a substitute for regular medical care (money out of their pockets) and good diet instead of as intended, to supplement the diet along with lifestyle changes.

Another common objection to natural medicine is the lack of long-term safety studies, even though natural herbal compounds have been safely used for centuries, and hundreds of studies are being done. Physicians have little to no support from policy makers and enforcers, and are discouraged from practicing any form of medicine perceived by medical boards as being unconventional.

For fear of losing their medical license after many years of specialized training, some simply choose not to make recommendations, even though they take supplements themselves. Some will give handouts about nutrition so the patient can draw their own conclusions, but will decline to make recommendations. Folic acid is a good example. Back in 1985, it was documented that folic acid seemed to prevent neural tube birth defects. Further documentation showed that folic acid at dosages needed to prevent neural tube defects had been used by pregnant women in the past without incident. Some physicians reasoned that if folic acid might prevent some birth defects, it had no risks at dosages needed to do so, and the cost was minimal, then why not recommend it. But according to Dr. Alan Christianson, other doctors stuck in the “reactionary new drug=side effects mode automatically rejected this stance.” 1 Some researchers estimate that over 200,000 cases of neural tube birth defects could have been prevented if doctors had not waited so long to recommend it. “When therapies offer no harm and much possible benefit, why not give them a chance before those with definite harm?” 1

Fast forward to 2004. A new survey published in The American Journal of Clinical Nutrition re-examined the state of nutrition education in 106 medical schools. The results: As of 2004, almost 60 percent of the US medical schools still do not meet recommendations for nutrition education for med students. March 2007. It’s been almost a century since the science of nutrition was heavily taught in medical schools. One hundred and six thousand (one every 5 minutes) are dying each year in the U.S. from properly prescribed drugs. That is twice as many deaths in a single year from properly prescribed drugs as the total number of U.S. deaths from the Vietnam War. Many of these were being treated for conditions that could have been prevented with proper nutrition and natural supplementation.

Dr. Carrie Carter, M.D. is an allopathic physician who does realize the need for supplementing our diet. What You Need to Know About Supplements, a selection from her book, Woman’s Guide To Good Health, gives some good advice on how to choose a supplement. Dr. Carter notes that it is a common practice to pick and choose single nutrients to supplement, but recommends not doing this because vitamins and minerals work together to maintain healthy function in your cells, and it’s important to maintain the proper balance of nutrients. Instead, she recommends taking a balanced vitamin and mineral supplement. 2

Dr. Carter says, “It is best to not only select a balanced vitamin and mineral supplement but ideally one that pays some attention to the plight of poor minerals and their poor absorption history. In some of the higher quality/higher priced combination supplements, this need is addressed by including minerals that have been changed to a state that is easier to absorb. One such product is the Vitality Pack by Melaleuca: The Wellness Company, which uses a patented process called ‘‘fructose compounding’’ to attach the minerals to fructose molecules, which helps the minerals to be absorbed inside the body.” She notes that it is wise to be cautious about overloading your body with nutrients, but says most vitamins and minerals are not harmful in amounts that far exceed the Daily Recommended Intake (DRI), and many studies show that many nutrients at higher than DRI levels may decrease the development of degenerative diseases. 2

ConsumerLabs.com tested many different supplements and listed those that met their criteria, but they tested only supplements that met the DRI. Dr. Carter explained that supplements exceeding the DRI level in amounts that may decrease the development of degenerative diseases were not tested, which explains why these supplements did not appear on their list. She also noted that Melaleuca’s Vitality Pack is one of two supplements she has personally had positive experience with. 2

As consumers, we need to educate ourselves about nutritional supplements for prevention of disease and maintaining health. When choosing a nutritional supplement, we need to make sure the company uses 100% pure standardized extracts of the highest quality available, and we need to be sure that the supplements are formulated to be bioactive so that our bodies can effectively recognize, absorb, and utilize the nutrients. We need to make sure that ingredients in the supplement are in proper proportions to work synergistically with the other ingredients.

Before taking FDA approved drugs, we need to educate ourselves about how the drugs affect our health beyond relieving the symptoms of disease, and we need to educate ourselves about non-toxic alternative therapies that treat the whole person and the disease…not just the symptoms. 1. Ask the Doctor Why and Which Vitamin & Herbal Supplements are Important Dr. Alan Christianson 2. What You Need to Know About Supplements CBN.com. A Woman’s Guide to Good Health. Dr. Carrie Carter, M.D.

This article is a portion of one of my research reports published at rmbarry.com. This entire report can be found at http://www.rmbarry.com/research/natural_medicine.html .

SEE ORIGiNAL ARTICLE AT http://www.gather.com/viewArticle.jsp?articleId=281474977037531

Reproduced with permission.

Do some bodies burn calories faster than others? Is there such a thing as a “slow metabolism”? Find out the best ways to boost your metabolism, burn calories and achieve your weight loss goals — safely and effectively.

• The top 5 burning questions about metabolism
• Metabolism and weight loss: How you burn calories
• Awaken your ultrametabolism
• What is metabolic syndrome, and how can it impede weight loss?

On the topic of metabolism and weight loss, conflicting information abounds. To help you cut through the, um, fat, we asked 6 scientists to answer 5 burning questions. Our panel includes:
Steven Aldana, Ph.D., professor of lifestyle medicine in Brigham Young University’s Department of Exercise Sciences in Provo, Utah
Cedric Bryant, Ph.D., chief science officer for the American Council on Exercise in San Diego, Calif.
Glenn Gaesser, Ph.D., associate professor of exercise physiology at the University of Virginia in Charlottesville
Gerard Mullin, M.D., director of Gastrointestinal Complementary and Alternative Medicine at The John Hopkins Hospital in Baltimore, Md.
Shawn Talbott, Ph.D., research director for SupplementWatch, a supplement review and rating service based in Draper, Utah.

Does too much restriction of food intake really slow one’s metabolism? If so, how much and at what level of calorie reduction does this kick in?

On the first question: Yes, which is among the many reasons why starvation diets don’t work. “Any time a person drops below 1,200 calories [a day], the body shows signs of slower basal metabolism,” Aldana says. Talbott cites research that shows anything less than 1,000 calories per day would prompt slower metabolism. Bryant puts the range at 1,000 to 1,200 calories a day.

Don’t worry too much about that minor discrepancy. Most of us would have to use incredible restraint to keep our caloric intake that low. “As soon as you cut calories [significantly], you’re not the same person metabolically,” Gaesser says.

Does the number of meals you eat impact your metabolic rate?

No, but it can impact hunger and energy levels. “This has been studied,” says Larson, who cites a study published in the British Journal of Nutrition.¹ “There is no effect. Eating 7 meals a day was the same as eating 2 meals a day [regarding metabolic rate], so long as total calorie intake was the same.”

Talbott, Bryant, Gaesser and Mullin agree but also cite evidence that small, frequent meals stabilize glucose levels — which in turn can control hunger.² “Keeping insulin and glucose at a steady state is the best way to maintain a ‘healthy’ metabolism,” Mullin says.

Does working out harder extend your metabolic burn beyond the time of the workout itself? For example, does it extend the calorie burn deeper into the day if you work out hard for 20 minutes rather than for 20 minutes moderately?

Yes, Gaesser says. The exercise afterburn effect, also known as excess postexercise oxygen consumption (EPOC), directly affects metabolism and is stronger after a hard workout. “Intensity is more important than duration,” he says, citing a 2003 Norwegian study.³ Gaesser says that for a few hours after a hard workout, your hourly calorie burn rate would equal 15% to 20% of the total calories used during the workout. A moderate workout would yield only a 10% EPOC-related calorie burn.

For instance, someone who did step aerobics for 30 minutes and expended 400 calories would have an afterburn effect of 60 to 80 calories per hour. And a  person who walked for an hour and burned 500 calories would have an afterburn effect of about 50 calories. Interesting stuff, but that’s still a fairly paltry calorie burn you’re getting after exercise (vs. during), so don’t think you can use EPOC to justify a cheeseburger and fries.

Are there supplements and herbs that can increase metabolism?

Yes, but there’s not a lot of solid science behind them, Bryant says. Green tea and caffeine are the most studied supplements in terms of metabolic boost. Mullin cites a 2007 study in the journal Obesity that found drinking a beverage containing green tea catechin, caffeine and calcium 3 times a day increased 24-hour energy expenditure by 4.6% in healthy, young, lean men and women.⁴ Talbott recommends green tea, calcium and thiamine to control metabolism. “The real value of these supplements is not that they ‘increase’ metabolism but rather that they help to prevent metabolism from dropping as you lose weight,” he says.

Are there really foods that increase metabolic burn?

No. “No foods have the magical quality to burn the calories away,” Gaesser says. However, there is a thermic effect to food — the digestion process burns calories and boosts metabolism.

Gaesser cites an article he wrote scheduled to be published in the Journal of the American Dietetic Association in the summer of 2007. He reviewed information from the Nurses’ Health Study and the Iowa Women’s Health Study and found that protein has the highest thermic effect, followed by carbohydrates. “Fat has almost no thermic effect,” he says.

But Larson cites a Dutch study that concluded that eating omega-3 fats can boost metabolism, while saturated fat consumption slows metabolism.⁵ “Foods close to their natural form such as fruits, veggies and whole grains do take longer to digest,” Aldana points out. “As compared to refined, processed foods, whole foods require 10 to 20 more calories to be burned just to digest the food.”

Again, don’t let the scientific sparring distract you from the bottom line: Fresh produce, whole grains, lean protein and low-fat dairy are better for you than processed, sugary foods. And to lose weight, you must burn more calories than you consume.

By John O. Hill, PhD

Edited by Cathleen V. Carr, MA, JD

Content provided by MayoClinic.com

I’m trying to lose weight. To keep from snacking between meals, I’ve been drinking lots of juice and milk. But the scale isn’t showing much progress. Am I doing something wrong?

John Washington

You have the right idea. Drinking beverages can satisfy your urge to nibble when you’re trying to lose weight. Although juice and milk have many important nutrients, they also contain a lot of calories. A calorie in liquid form is the same as a calorie in solid food, so it’s important to keep track of the calories in the beverages you drink.

A balanced diet includes at least two servings from the milk group and two servings from the fruit group daily. In terms of beverages, the suggested serving size is 8 ounces for milk and 6 ounces for fruit juice. If you drink more than the recommended daily servings, you could easily be getting unwanted calories.

To help cut calories, switch to low-fat or fat-free milk and reduced-calorie (“light”) juices. Diluting juices with plain or sparkling water can reduce calories, too.

That said, water is still the best bet overall when it comes to satisfying thirst and trying to cut the urge to snack. Water has no calories and is very cheap if taken from the tap. Try adding a twist of lemon or lime for a change of pace, or try sparkling water if you just don’t like plain water.

Source: USDA National Nutrient Database for Standard Reference, 2005

*When calorie values varied among like beverages, the average value was used. Actual calories may vary by brand.

©1998-2007 Mayo Foundation for Medical Education and Research (MFMER) reproduced with permission.

Content provided by MayoClinic.com

Does caffeine increase weight loss?

Michelle, Illinois

A few studies indicate that caffeine may slightly enhance weight loss in people who exercise and maintain a low-fat diet. But there’s no evidence that increased caffeine intake results in significant or permanent weight loss.

Marketers of fad diets and weight-loss supplements often exaggerate the benefits of caffeine, claiming that caffeine will significantly curb your appetite and help you drop pounds quickly. However, clinical studies on the relationship between caffeine and weight loss don’t support these claims.

Here’s what researchers have found:

• Caffeine may act as an appetite suppressant. However, while studies have shown that some people eat less after consuming caffeine, this effect is brief – not long enough to lead to significant weight loss.
• Caffeine may increase your body’s ability to burn calories. Caffeine is thought to stimulate thermogenesis – one way your body generates heat and energy from digesting food. However, caffeine’s role in thermogenesis probably isn’t enough to result in significant weight loss.
• Caffeine acts as a diuretic, which means it causes an increase in the amount of urine you excrete. This water loss may temporarily decrease your body weight.

It’s important to keep in mind that caffeine is a stimulant that can increase your heart rate and blood pressure, interrupt your sleep, and cause nervousness and irritability. Also, many caffeinated beverages are high in calories, which can contribute to unwanted weight gain.

©1998-2007 Mayo Foundation for Medical Education and Research (MFMER)  reproduced with permission.

Compliments of American Eastern Institute and American Alternative Health Review:

Skipping meals will help you lose weight?  You can keep pounds off without exercise.  Learning how to identify diet myths like these — and knowing the truth — is important in keeping your regimen on track and achieving your goals.  So, don’t fall for the magic pills, potions or other myths that we reveal here.

• Diet myth: Does yo-yo dieting do more harm than good?
• Diet myth: Is it okay to be fat if you’re fit?
• Diet myth: Can low-carb diets make you unhappy?
• Diet myth: Weight fact and fiction

• Lose weight naturally: No diet necessary
• Can your mind help control your body weight?
• Food as medicine — Winning at losing
• How one woman befriended her body
• Green tea: A soothing way to lose weight
• Sleep the fat off
• The sleep equation
• A bowl a day keeps the weight away
• The slimming hormone
• Obesity: Sitting isn’t pretty
• Fire in the belly: Embracing our lives with gusto
• Seven steps to ideal weight
• Drink to your health