The 25 Food Project Finale Recipes Conclusions and an Exit Interview

Our Project has come to an end. The Husband-Elect, a six-foot, 205-pound man in his mid-30s, has been successfully fed for a week on $25. Needless to say, we are celebrating with beer.

Thanks to everyone who wrote throughout with suggestions (especially wosnes and CJ). Your ideas were super helpful, especially during a mid-week culinary rut, when my sinuses threatened to take over the world.

Included below is a breakdown of the week: the final numbers, an analysis of what worked and what didn’t, the Husband-Elect’s exit interview, and recipes made over the last seven days. I’d love to hear what you think and what you would have done differently.

In the meantime…

THE NUMBERS

Final cost total: $24.99
Daily cost average: $3.57
Daily calorie average: 2631 calories
Daily fat average: 86.7 g fat
Daily fiber average: 38.4 g fiber
Daily average prep time: About 48 minutes per day, total

The fat and fiber are a little higher than recommended, and the calorie intake means he’ll probably lose some weight over the course of a year. I’m satisfied, though still kicking myself for not including protein. Maybe next time.

About the prep time: staying within a strict budget means you gotta cook at home. For me, 48 minutes a day is worth it. Your mileage may vary, and that’s okay.


THE THREE MOST UNEXPECTED FINDINGS

1) Husband-Elect was always full at the end of the day (sometimes egregiously so). I never thought he would go hungry, but I figured the budget restrictions would mean some deprivation. It wasn’t so.

2) Including produce was tougher than expected. Stating the obvious: when your budget is this limited, fruit and vegetables are expensive, at least compared to a box of pasta. Since produce isn’t very calorie dense, serving it and still hitting that daily 2600-calorie number was rough. We managed, but with effort.

3) How much the average adult male eats compared to the average adult female. Honestly? It was eye opening. At 5’ 9”, I am not a small woman, but the comparative amount of calories, fat, protein, and fiber he required blew me away.

About that last part: I have a newfound, monstrous respect for those of you who feed athletes, teenage boys, larger guys, and anyone who requires a lot of calories in general. I shudder to think what this project would have been like using my mountainous younger brother, who makes The Rock look like Steve Buscemi.


WHAT WORKED OUT

• Starting with a big chunk of meat and stretching it as far as it would go. I used a 3.5-lb pork shoulder over and over: in tacos, on top of egg noodles, as a breakfast side, in a peanut sauce, etc. It always felt significant, even when it was only a few ounces.
• Making a big pot of chili at the beginning of the week. Dense, nutritious, and filling, the veggie-and-bean dish became the basis for a lot of lunches. I only wish I had used it in more creative ways.
• Coupons, shopping from the circular, and unexpected discounts. I found fantastic bargains on potatoes, canned tomatoes, dried egg noodles, and organic salad greens. Staying flexible with the plan and keeping an eye out for bargains was vital.
• Big, healthy breakfasts. They kept Husband-Elect sated for a good chunk of the day, and I didn’t have to scramble to make up the calories later.
• Baking. Ain’t nothing wrong with a few homemade cookies, which are usually cheaper and always better tasting than store bought.
• Starches. Potatoes, pasta, rice, oatmeal – some not terribly healthy, others outrageously so. But they filled him up for little cost, and it helped.
• Fruit. Especially bananas. Versatile, cheap, nutritious, portable, readily available. We always have a big bowl, and now I know why.
• Peanut butter. How did people live before peanut butter? Thank you, George Washington Carver or Mr. Jif or whomever.

WHAT DIDN’T WORK OUT

• Using too few generics. Tiny flavor differences, huge price differences. Buying house brand foods would have halved the cost of some dishes.
• Not allowing for more snacking and grazing. I mentioned this a few days ago, but it’s tough to avoid eating when the urge strikes, whether you’re on a budgetary diet or an actual diet.
• Low-fat foods. I buy skim milk and 2% cheese, because he can’t tell the difference and I per them for myself. When you’re trying to pack in so many calories, these are not helpful. It made me wonder how households manage when one person is trying to lose weight, while the other is eating normally.
• Canned beans. I should have bought dried. They would have gone much further.
• Coffee. It’s not terribly expensive, but it has no real nutritional value, either. Two cups on Sunday almost killed my budget.

EXIT INTERVIEW WITH THE HUSBAND-ELECT

How do you feel?
I feel well fed, but I think I was somewhat overfed. During the experiment I felt like dinner was too much, and by the time I got home from work I wanted less more often. With a full breakfast and healthy lunch followed by a hearty dinner, my stomach was bloated each night.

Do you feel like you ate too little, just enough, or too much?
I think I ate a little too much. Again, dinner every night was an enormous meal after being filled for much of the day. Fantastic food, but I think I could have had less each night, maybe a smaller dinner with a little healthy snack later. I’m not much of a dessert person, and although it was a nice treat, I wouldn’t want a dessert every night for a week ever again.

What was the best part about the week?
I think when you got linked to by Boing Boing and Lifehacker. Also peanut butter spread on banana bread. Yes I know I’m contradicting my previous dessert statement, but something like that glorious combo is a magical rare treat, not something to toss in to fill out a calorie count. And when I say magical, I mean at least a third level cleric healing spell magical.

What was the worst part about the week?
The worst was being told I could have bacon on Saturday and Sunday then having that dream ripped away and replaced by something not bacon.

Has it changed any of your opinions on money and food?
It certainly has. It’s reminded me that it’s nice to have some cash to treat oneself, and I’m grateful that I can afford a dinner out and a beer sometimes, because I missed them. On the other hand, I’ve always enjoyed a home cooked meal, and this past week I got plenty of them. I also appreciate that YOU love these things so much, so I can enjoy it with you, and stuff my face. Thanks!

What are you going to eat tomorrow?
Pizza and beer and nachos and lobster and ostrich. In a slurry. Or maybe sushi. With a salad.

Do you like the shirt I’m wearing?
It’s ok. I think you’re much cuter in the plaid blue and white number your sister gave you.


RECIPES

These are the foods that got us through the week. Some aren’t terribly healthy, but all are inexpensive and tasty as heck.

Banana Ice Cream with Peanut Butter
Brown Gravy
Easy Vegetarian Bean Chili
Gingersnap Oatmeal
Light Banana Bread
Maple Morning Polenta
Pancakes
Peanut Sauce
Roasted Chickpeas
Slow Cooked Puerto Rican Pork
Snickerdoodles
Traditional Mashed Potatoes
White Bean Dip

A grocery list is forthcoming.


RELATED POSTS

In case you want more details, these posts document every step of the experiment. Its a good thing we own several calculators.

The $25 Food Project: One Man, Seven Days, 21 Meals
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Ask the Internet: $25 Grocery List from Scratch?

In the meantime, readers, I’d love to hear what you have to say. The comment section awaits!

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If you like this article, you might also like:

• The Argument for Spending More on Food
• The Case for Frozen Food
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do

Blood Donor lower risk of heart attack and cancer

Blood Donor lower risk of heart attack and cancer - Recent studies have shown that donating blood may reduce the risk of heart attacks and cancer. This is thought to occur due to decreased levels of high iron in the body.

Iron levels in the body can affect how thick and sticky texture of the blood. High iron content which causes the blood becomes very thick. And increased levels of iron in the body can also speed up the process of oxidation of cholesterol.

This condition can affect the consistency of the blood and creates an increase in friction on the way through the blood vessels. Because this increases the wear and tear in the lining of an artery, it can contribute to an increased risk of cardiovascular disease.

According to a study published by the Journal of the American Medical Association, researchers found that those aged 43 to 61 years who donate blood every six months, lower risk of heart disease.

Fatty acids could aid cancer prevention and treatment

Omega-3 fatty acids, contained in oily fish such as salmon and trout, selectively inhibit growth and induce cell death in early and late-stage oral and skin cancers, according to new research from scientists at Queen Mary, University of London.

In vitro tests showed omega-3 fatty acids induced cell death in malignant and pre-malignant cells at doses which did not affect normal cells, suggesting they have the potential to be used in both the treatment and prevention of certain skin and oral cancers. Omega-3 polyunsaturated fatty acids cannot be made by humans in large quantities and so we must acquire them from our diet.

The scientists were studying a particular type of cancer called squamous-cell carcinoma (SCC). Squamous cells are the main part of the outermost layers of the skin, and SCC is one of the major forms of skin cancer. However, squamous cells also occur in the lining of the digestive tract, lungs, and other areas of the body. Oral squamous cell carcinomas (OSCC) are the sixth most common cancer worldwide and are difficult and very expensive to treat.

In the experiments, the scientists grew cell cultures in the lab from several different cells lines to which they added fatty acids. The cell lines included both malignant oral and skin SCCs, along with pre-malignant cells and normal skin and oral cells. Professor Kenneth Parkinson, Head of the Oral Cancer Research Group at Queen Marys Institute of Dentistry, said: "We found that the omega-3 fatty acid selectively inhibited the growth of the malignant and pre-malignant cells at doses which did not affect the normal cells.

"Surprisingly, we discovered this was partly due to an over-stimulation of a key growth factor (epidermal growth factor) which triggered cell death. This is a novel mechanism of action of these fatty acids."

While previous research has linked omega-3 fatty acids with the prevention of a number of cancers, there has been very little work done on oral cancers or normal cells.

Dr Zacharoula Nikolakopoulou, carried out the research while studying her PhD at Queen Mary, under the supervision of Professor Parkinson and Professor Adina Michael-Titus, who is co-ordinating a programme of work on the protection of the nervous system with omega-3 fatty acids, in the Centre for Neuroscience and Trauma at Queen Marys Blizard Institute.

Dr Nikolakopoulou said: "As the doses needed to kill the cancer cells do not affect normal cells, especially with one particular fatty acid we used called Eicosapentaenoic acid (EPA), there is potential for using omega-3 fatty acids in the prevention and treatment of skin and oral cancers.

"It may be that those at an increased risk of such cancers - or their recurrence - could benefit from increased omega-3 fatty acids. Moreover, as the skin and oral cancers are often easily accessible, there is the potential to deliver targeted doses locally via aerosols or gels. However further research is needed to define the appropriate therapeutic doses."

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The research is published online in the journal Carcinogenesis.

Facts About Hops Alcohol and Your Beer Belly

The relationship between beer consumption and belly fat has been noticed since centuries. Yet, our modern doctors and nutritionists are still regarding alcoholic beverages as ordinary foods and sources of calories. Alcohol’s calorie content is, in fact the only visible tip of the iceberg. Relaying solely on calorie charts used in cutting-edge calorie-counter softwares and websites to evaluate the effect of wine, beer or hard liquors on belly fat syndrome, is not a sufficient option.
Actually, brewski hinders your body’s ability to burn fat in several ways:

Alcohol is a source of unwanted empty calories:

Each gram of Ethanol, aka Alcohol, contains seven calories; these are called empty calories, which means that your body doesn’t burn any calorie while “digesting” alcohol.
This being said, a single small beer contains 150 empty calories, this is roughly the equivalent of 15 min of jogging. Remember! The calorific effect is only the visible part of our iceberg.

Alcohol can hamper dramatically fat oxidation process:

Human body uses stored fat as a primarily source of fuel, especially during sleep and mild physical activities. However, whenever ethanol is available, it is rapidity converted to Acetaldehyde then eventually to Acetate. The body shut down fat oxidation and starts using Acetate as its primarily fuel. Some studies have shown that a dose as small as two shots of vodka, is able to shut down the whole body oxidation by 73% for several hours!

Alcohol intake leads to androgen deficiency in men

Acetylaldehyde, a product of alcohol metabolism, affects interstitial cells of Leydig by lowering considerably their ability to produce testosterone; a highly important hormone for gaining muscles, losing fat and male reproductive health. Alcohol also affects testosterone level in a different approach; it does this by hindering the P450 liver enzymes’ normal functions. The liver ceases breaking down estrogen molecules which increases estrogen levels in blood stream, theore lowering testosterone level. If you are yearning to ditch that fat tummy for ever, try to cut-down or avoid completely alcohol consumption.

Hops: a “wicked and pernicious weed” in your beer

If you are a crazy beer lover like I was, you must be certainly acquainted with the wonderful relaxing effect of hops. As soon as I would sip my first beer, all tensions and jitters would vaporize completely in a matter of seconds. Hops, also known as Humulus lupulus, is a powerful herb against anxiety, it has also a strong sedative effect. Lots of home fires, SPA home drowning accidents and other types of such misfortunes are caused solely by the sedative effect of this beer additive.
Hops has also another catastrophic drawback; its effect on testosterone is even worse than alcohol itself. It is considered, the most potent anti-testosterone consumed plant par excellence. Due to its high phytoestrogen content, and just by its olfactory propriety, hops was known to cause menstrual cramps, as well as irregularities in the menstrual cycles of women working in hops field. In men it affects testosterone production, libido, fat gut and man boobs.
For that matter, hops was dubbed “wicked and pernicious weed” and was banned for a period of time in England during the 16th century. Today, hops is mainly used as a beer additive and also as a main ingredient of breast enlargement pills.
Not only both alcohol and hops cause androgen deficiency in men but they are also strong appetizers and lead to overeating. I’m sorry to say this, but I have to say it: I really think any man whose wish is to ditch his beer belly, and by the way increase his virility, should stop consuming beer altogether.
_http://only-healthy-ideas.blogspot.com/2011/10/facts-about-hops-alcohol-and-your-beer.html?utm_source=BP_recent

Omega 3 Fats Slash Inflammation to Fight Cancer and Heart Disease

It is a commonly accepted fact within the medical research community that systemic inflammation is a primary cause of many forms of cancer, heart disease and other chronic diseases that take the lives of millions well before their time. Poor diet, stress and lifestyle factors all contribute to inflammation that overworks body metabolism and encourages damage to the delicate vascular system that feeds our heart. Production of inflammatory chemical markers such as cytokines are accelerated over months and years of exposure that creates an environment known to encourage the spread of cancer cells and propagate cardiovascular disease.

Two independent studies published in the American Journal of Clinical Nutritionhave found that supplementing Omega-3 fats lowers the release of inflammatory biomarkers that are involved in damage to cells called soluble adhesion molecules. Researchers have demonstrated that Omega-3 fats from fish oil supplements effectively lower levels of circulating adhesion molecules to decrease risk of atherosclerosis and counteract the pro-carcinogenic action of these damaging compounds produced by long-term inflammation throughout the body.

Omega-3 Fatty Acids Inhibit Adhesion Molecules to Lower Heart Disease Risk
To prepare their work, researchers conducted a meta-analysis on eighteen separate studies that examined the effect of soluble adhesion molecules (sICAM-1) and Omega-3 fats and their impact on systemic inflammatory markers in the body. The results showed that Omega-3 supplements were associated with sICAM-1 reductions in both healthy people and subjects with abnormal blood lipid levels.

The scientists commented “This finding suggests that omega-3 PUFA reduces inflammation by selectively inhibiting monocyte activation rather than endothelial activation… and supports the notion that omega-3 PUFA can be supplemented to prevent the development and progression of atherosclerosis.”The Omega fats were found to lower levels of oxidized LDL cholesterol molecules and decrease particle size, both factors known to lower cardiovascular risk. The fats were also found to inhibit platelet aggregation or clumping and resolve particle adhesion properties to allow blood to flow freely through the vascular arteries.

Eat Fish Three Times Each Week or Supplement Daily with Distilled Fish Oil
A second research study performed in France determined that Omega-3 fats lower breast and prostate cancer risk in a cohort of 408 individuals with the disease, compared to 760 healthy control subjects. The scientists found a direct correlation between cancer development and Omega-3 supplementation, again by inhibiting the expression of adhesion molecules required for cancer cells to propagate.

Oily fish is the natural food source for pre-formed DHA and EPA Omega-3 fats. Many people avoid fish due to mercury contamination and unknown harvesting methods, making supplementation with a moleculary distilled form a viable option. Plant-based Omega-3 sources such as walnuts and flax seeds do not provide a good source of the necessary pre-formed long-chain fats, and while they are very healthy foods, do not yield a reliable supply of EPA and DHA fats. Read supplement labeling for a brand yielding 1,200 to 2,400 mg each day of combined EPA/DHA Omega-3 fats to lower the risks associated with heart disease and cancer.

Cut Dietary Carbohydrates to Reduce Body Fat and Disease Risk

Many health-conscious individuals understand that the key to optimal health and well-maintained body weight is achieved by adherence to a reduced carbohydrate diet. Extensive scientific evidence now exists to show that elimination of ined carbs, wheat products and sugar help the body to properly regulate abdominal fat stores and significantly lower chronic disease risks to extend lifespan.

The result of a study provided to the Endocrine Society conference in Boston explains that even a modest reduction in carbohydrate-rich foods promotes the loss of deep belly fat and can reduce the risk of developing Type II diabetes, stroke and coronary artery disease.

Low Carbohydrate Diet Lowers Abdominal Fat Stores

The study included 69 overweight but otherwise healthy men and women. Participants were broken into two groups and were fed either a calorie-controlled low-fat (higher carbohydrate) diet or a low-carb (higher fat) diet, each for an eight week period. The diet for the initial eight-week period consisted of a normal weight-maintenance intervention, while the second interval lowered the calories consumed by 1,000 calories per day.

Researchers measured the participants deep abdominal fat at the beginning and end of each dietary phase using computed tomography (CT) and dual-energy x-ray absorptiometry (DXA) scans. Based on the result of these tests, researchers were able to determine that participants consuming the carbohydrate-restricted diet had 11% less deep abdominal fat than the group eating the standard diet.

Interestingly, researchers found that ethnic diversity plays an important role as white participants lost more belly fat than those of other racial backgrounds. The scientists believe this is due to the higher fat concentrations seen in whites, and they benefit most from the loss of abdominal fat.

Reduced Calorie, Low-Carb Diet Significantly Lowers Chronic Disease Risks

Due to the reduction of calories in the second eight week phase of the study, both groups lost weight. Those following the carb-restricted diet lost 4% more total abdominal fat than the group fed the lower fat, higher carbohydrate diet. Principal study author Dr. Barbara Gower commented on the results, “For individuals willing to go on a weight-loss diet, a modest reduction in carbohydrate-containing foods may help them perentially lose fat, rather than lean tissue.”

This study provides support for a wealth of other research showing that the low-fat, high-carbohydrate diet prescribed by physicians and dieticians over the past several decades is a crucial contributing factor to the overweight and obesity epidemic. This type of diet directly contributes to the proliferation of illnesses including diabetes, stroke and cardiovascular disease.

Excess visceral body fat dramatically raises the risk of these diseases that are linked to the excessive consumption of carbohydrate rich foods. Participants in the abdominal fat reduction arm of this study consumed 43% of calories from carbohydrates. Carbohydrate food sources included low glycemic offerings such as leafy greens and many types of vegetables and excluded breads, pasta and sweets known to promote overweight, obesity and chronic disease.

Once a week enough exercise the origin should be two and a half hours

Once a week enough exercise, the origin should be two and a half hours - So far, the experts always suggest that we diligently exercising regularly every day. But a recent study says that exercise once a week is enough, as long as we do it for two and a half hours in a row.

According to researchers from Queens University, anyone who can work out for 150 minutes at the weekend were able to get the same benefits as those who regularly exercise every day.

"Sometimes a lot of people are too busy in the active work so they can not exercise regularly. So long as they can meet the time 150 minutes a day to exercise alone, it has included healthy," explained lead researcher Dr. Ian Janssen, as quoted by the Daily Mail.

Health guidance is suggested that adults do physical activity every day for a total of 150 minutes. But there is no definite rule whether the exercise should be done 20-25 minutes every day, or 150 minutes a day greetings directly.

This study also proves that the health benefits of exercise 150 minutes to be had, no matter whether a person do it little by little each day or directly in a single day.

The results subsequently published in the journal Applied Physiology, Nutrition and Metabolism.

Higher Intake of Fruits and Vegetables Lower Risk of Bladder Cancer

University of Hawaii Cancer Center Researcher Song-Yi Park, PhD, along with her colleagues, recently discovered that a greater consumption of fruits and vegetables may lower the risk of invasive bladder cancer in women.

The investigation was conducted as part of the Multiethnic Cohort (MEC) Study, established in 1993 to assess the relationships among dietary, lifestyle, genetic factors, and cancer risk. Park and her fellow researchers analyzed data collected from 185,885 older adults over a period of 12.5 years, of which 581 invasive bladder cancer cases were diagnosed (152 women and 429 men).

After adjusting for variables related to cancer risk (age, etc.) the researchers found that women who consumed the most fruits and vegetables had the lowest bladder cancer risk. For instance, women consuming the most yellow-orange vegetables were 52% less likely to have bladder cancer than women consuming the least yellow-orange vegetables. The data also suggested that women with the highest intake of vitamins A, C, and E had the lowest risk of bladder cancer. No associations between fruit and vegetable intake and invasive bladder cancer were found in men.

"Our study supports the fruit and vegetable recommendation for cancer prevention, said Park. "However, further investigation is needed to understand and explain why the reduced cancer risk with higher consumption of fruits and vegetables was confined to only women."

Whole Wheat Scones with Corn Tomato and Basil

Today on Serious Eats: Mexican Potato Soup. This soup is so fast, easy, and out-of-this-world delicious, it’ll make you believe in time travel, Nostradamus, and Yeti.

Summer is winding down, and a fall nip is in the air. It’s still warm enough to find ripe, juicy tomatoes and sweet corn at the market and cool enough to turn on the oven. There is no better time to whip up a batch of savory scones.

Scones are my Charming Boyfriend’s favorite breakfast bread, and turns out, they’re incredibly easy to make. CB pers the classic raisin version, but I like something a little more savory. I’ve been tweaking and fine-tuning this scone recipe, from Vegan with a Vengence by Isa Chandra Moskowitz, for a few months now.

We’ve had such a gorgeous bounty of corn and tomatoes this season, I couldn’t resist stuffing a batch of scones with gold and red, inspired by the chewy, speckled corn breads I grew up with.

To stand up to the filling, I subbed in whole wheat flour and went with a nonhydrogenated shortening instead of oil to give the scones a flakier texture. I compensated with a little extra almond milk to make up for the moisture loss.

Another little trick of this recipe is to combine the almond (or soy or rice) milk with vinegar: the classic vegan method for substituting buttermilk. The vinegar curdles the nondairy milk, giving it a similar sour flavor to buttermilk. The real deal would work fine in place of the vegan version.

The fragrance of basil will fill your kitchen (or whole apartment) when these come out of the oven. Moist and flaky, a touch sweet from the corn, and tangy with tomatoes, these scones are the perfect complement to a weekend brunch. And with the more substantial whole wheat flour and veggies, they make an ideal grab-and-go breakfast bread.

Give these scones a try while the fruits and veggies of summer are still with us. But hurry! The corn is going fast. (Oh Eve Arden, that made me so sad.) Maybe scones will become your favorite breakfast bread too.

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If you dug this recipe, point your divining rod to
Vegan Bran Muffins
Zucchini Bread
Tofu Veggie Scramble

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Whole Wheat Scones with Corn and Tomatoes

Adapted from Vegan with a Vengence by Isa Chandra Moskowitz
Makes 16 scones

3 cups whole wheat flour
2 tbsp baking powder
1 tsp salt
2 tbsp sugar
1/3 cup nonhydrogenated shortening
1 1/2 cup almond milk + 2 tsp apple cider vinegar (vegan buttermilk!)
1 cup cooked corn (fresh from the cob or frozen)
1 cup tomatoes, fresh diced
2 tbsp basil, fresh chopped

Instructions
1. Preheat oven to 400 and lightly grease a cookie sheet.

2. Combine flour, baking powder, salt, sugar and into a large mixing bowl.

3. With a fork, cut shortening into flour mixture. Leaving pea-sized bits of shortening will make a flakier scone.

4. In a measuring cup, combine 1 1/2 cup almond milk and 2 tsp apple cider vinegar. Stir until milk coagulates. Fold in milk-vinegar combo, corn, tomatoes, and basil. Mix until just combined, taking care not to overwork the dough.

5. Turn out dough onto lightly floured surface and shape into a circular mound, about 12” in diameter.

6. With a sharp knife, cut the mound in half, then the halves into quarters, and so on, pizza-style, until you have 16 pieces.

7. Transfer dough to cookie sheet and bake for 12 to 15 minutes.

8. Remove from oven and allow to cool for 10 to 15 minutes. Enjoy with a fabulous breakfast or as a midnight snack.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
127.25 calories, 4.2g fat, 3.15g fiber, 3.15g protein, $0.24

Calculations
3 cups whole wheat flour: 1221 calories, 6g fat, 48g fiber, 48g protein, $1.08
2 tbsp baking powder: negligible calories, fat, fiber, protein, $0.04
1 tsp salt: negligible calories, fat, fiber, protein, $0.02
2 tbsp sugar: 52 calories, 0g fat, 0g fiber, 0g protein, $0.04
1/3 cup nonhydrogenated shortening: 500 calories, 55g fat, 0g fiber, 0g protein, $0.60
1 1/2 cup almond milk:: 60 calories, 4.5g fat, 1.5g fiber, 1.5g protein, $0.75
2 tsp apple cider vinegar: 2 calories, 0g fat, 0g fiber, 0g protein, $0.01
1 cup cooked corn: 177 calories, 2g fat, 0g fiber, 0g protein, $0.75
1 cup tomatoes: 22 calories, 0g fat, 1g fiber, 1g protein, $0.50
2 tbsp basil: 2 calories, 0g fat, 0g fiber, 0g protein, $0.08
Totals: 2036 calories, 67.5g fat, 50.5g fiber, 50.5g protein, $3.87
Per serving (Totals/16): 127.25 calories, 4.2g fat, 3.15g fiber, 3.15g protein, $0.24

Tips for cleaning fruits and vegetables are naturally

Tips for cleaning fruits and vegetables are naturally - You certainly know that washing fruits or vegetables with water alone is not enough to eliminate chemicals attached to them. But whether vegetable washing liquid packaging safely used?

If you are often alarmed when using cleaning fluid packaging, now you can use natural ingredients to wash vegetables and fruits. Here are some tips provided by Baeet in the Kitchen for cleaning fruits and vegetables naturally.

1. Make sure you clean the sink. If not, use a large bowl or pan to wash fruits and vegetables.

2. Enter the fruits or vegetables to be washed, then add cold water. Do not put too much fruit or vegetables so there is a gap to clear.

3. Add 1-2 cups of white vinegar, then let stand until 10-15 minutes. After that, wash fruits and vegetables thoroughly.

This method can be used for all kinds of vegetables and fruits. If you rinse it with clean, there would be no remaining vinegar taste. When cleaning the fruit, you can gently rubbing them with the hands.

For green vegetables such as lettuce, usually only soaked for one to two minutes, then rinsed. After being washed, should you drain it, because if left wet, lettuce will quickly rot. Lettuce leaf through until slightly dry before storing.

While the fruit is slightly soft fruit such as strawberries or other berries, use one cup of vinegar, then turn around in the water and do not rub. Soak for five minutes, then drain the water. After that, rinse them one by one.

Besides eliminating bacteria, wax, and pesticides that exist on the skin of fruit and vegetables, berry fruit vinegar also helps last longer. Drain the berries first before saving.

You can also clean the fruits and vegetables with sprays. Mix three parts water and one part vinegar. After that sprayed on fruits and vegetables, and rinse thoroughly. Good luck!

Better Health Solution Health Tips and Information What Is Heart Disease

Better Health Solution, Health Tips and Information: What Is Heart Disease?: "Bring up heart disease, and most people think of a heart attack. But there are many conditions that can undermine the hearts ability to do ..."

Rice with prawns and squid

Ingredients (4 person):
240gr . Rice pump
12 fresh prawns
2 medium squid
1 head of rape
1 red pepper, 2 onions , 6 tomatoes 1 celery
1 leek , 1 carrot , 4 green asparagus,
1 artichoke, 1 bay leaf
1 small glass of white wine
Sugar, paprika, olive oil and salt

Preparation:
For the sauce , a fine mince the onions and add to a pan with a dash of oil. When browned , add three tomatoes ( previously blanched , peeled , and cut into small pieces without seeds) . Take a pinch of salt , one of sugar and bay leaf. Fry everything and adds the two pieces of squid cut into small dice. Add the chopped pepper . Monkfish boil with water and salt , when boiling broth keep a while, adds two peeled and chopped tomatoes , a pinch of paprika and a little white wine.
In a skillet brown the second onion , leek , celery and carrot. Reserve. Then . do the same with the asparagus and artichoke . Once fried , add the rice and stir slightly. Add a little stock ( go adding that as the former is absorbed ) and sofrito .

To make the garnish: brand oil in a pan with the heads and tails of the previously peeled prawns.

Nutritional information ( per person):
Kcal : 550
Proteins: 38gr .
Carbohydrates: 71gr .
Fat: 12gr .

I hope you find it helpful, comment and suggest . And do not forget to share !

Veggie Might Roasted Asparagus and Chickpeas – Not So Risky Business

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Hee! It’s April 8, and I swear I’m still a vegetarian. Now that we’re back to reality, let’s get right to the vegetables.

As Kris pointed out on Monday, it’s springtime for asparagus (and baseball). There is nothing else I want to eat right now (or watch on TV). Luckily, both are easily had.

Normally, I don’t mess much with asparagus. It’s so delicate and flavorful, I just give it a quick blanch or steam and leave it at that. This week, though, I had people over for supper, and I wanted to try something new…with them sitting in the living room waiting to be fed.

Remembering this great post on roasting broccoli over at Feast, ReadyMade’s new food blog, I envisioned serving a salad with roasted asparagus and chickpeas. Of course, sometimes what I picture in my mind doesn’t always translate to the plate.

My meal plan wasn’t that risky. Roasting is kind of foolproof: hot oven + oiled up veggies × 15–20 minutes = time to eat. The X factor was the cup and a half of cooked chickpeas I tossed onto the baking sheet with the asparagus at the last second. Who knew what would happen?!

I whipped up a green salad and a grapefruit/ginger vinaigrette based on this dressing (I skipped the zest and used a whole grapefruit, saving beaucoup time), while the oven worked its magic.

With the ding of the oven timer, everything was ready, and it all came together brilliantly. Including prep, the whole meal took about 40 minutes to prepare, making for a perfect weeknight dinner or quick weekend lunch.

The asparagus was perfectly cooked and the chickpeas were just a touch caramelized and almost chewy—a success. Combined with the salad and garlic toast, we had the ideal, light, spring meal. The asparagus/chickpea combo would also make a terrific side dish.

Both my Charming Dinner Guest and C from Beantown were delighted with the results of my hardly-what-you’d-call labor, and so was I. The salad on the plate was precisely the salad from my vision.

I think we can all learn a lesson from my little tale: risk + asparagus = reward.

~~~
If you dig this recipe, you may dig:

• Steamed Asparagus
• Chlorophyll and Awesomeness Salad (Arugula and Asparagus)
• Roasted Asparagus with Balsamic Brown Butter

~~~

Roasted Asparagus and Chickpeas
Yields 4–5 servings

1 1/2 lbs asparagus, snapped into pieces
1 1/2 cups (or 15 oz can) chickpeas, dried and soaked
2 tbsp olive oil
2 generous pinches sea salt
freshly ground black pepper

1) Preheat oven to 400°.

2) Wash asparagus and break of woody ends from spears. Then break spears into evenly sized pieces.

3) In a large bowl, toss asparagus and chickpeas with olive oil, salt, and pepper to taste.

4) Spread evenly on a baking sheet and place on the center rack of the oven for 10 minutes. Stir, flip, toss, etc. the vegetables and put back in the oven for another 5–10 minutes or until the asparagus is tender but not mushy and the chickpeas have started to caramelize.

5) Serve as a side dish or over salad greens with a light, springy dressing.

6) Bask in the praise you will receive.

Approximate Calories, Fat, Fiber, and Price per Serving
Serves 4: 168.3 calories, 6.9g fat, 6.8g fiber, $0.71
Serves 5: 134.7 calories, 5.5g fat, 5.4g fiber, $0.57

Calculations
1 1/2 lbs asparagus: 90 calories, .5g fat, 9g fiber, $2.50
1 1/2 cups chickpeas: 403 calories, 6g fat, 18g fiber, $.21
1 1/2 tbsp olive oil: 180 calories, 21g fat 0g fiber, $.12
sea salt: negligible calories, fat, fiber, $.02
black pepper: negligible calories, fat, fiber, $.02
TOTALS: 673 calories, 27.5g fat, 27g fiber, $2.87
PER SERVING (TOTALS/4): 168.3 calories, 6.9g fat, 6.8g fiber, $0.71
PER SERVING (TOTALS/5): 134.7 calories, 5.5g fat, 5.4g fiber, $0.57

B Vitamins and Omega 3 Fats Slow Alzheimer’s Disease Progression

Proper nutritional status attained by consuming a healthy diet teaming with natural vitamins and minerals along with optimization of omega fat lipid ratios can help to prevent cognitive decline associated with Alzheimer’s disease (AD) pathology. Researchers studying the effects of nutrition at Oxford University in England found that daily supplementation with folic acid and vitamins B6 and B12 lowered levels of homocysteine, a known risk factor leading to decline in cognition and memory.

Further evidence published in the journalMolecular Nutrition & Food Researchexplains that a disproportionate ratio of omega-6 to omega-3 fatty acids plays a crucial role in the development of AD in later life. Cellular nutritional saturation from diet and appropriate supplementation with B vitamins and omega-3 fats may provide the cornerstone to prevent this most feared memory-robbing disease.

B Vitamin Supplementation Shown to Lower Homocysteine by 30% and Slow Brain Atrophy

Reporting in theInternational Journal of Geriatric Psychiatry, scientists examined the proposed link between elevated homocysteine levels and cognitive decline. Homocysteine has already been shown to dramatically increase the risk of heart disease and heart attack in prior studies. Researchers examined 266 people over the age of 70 with established mild cognitive impairment, and broke them into two groups. One group was supplemented with folic acid, vitamin B6 and B12, vitamin cofactors that lower homocysteine levels, while the second group received a placebo.

Brain wasting or atrophy is a common sign of cognitive impairment and is closely associated with Alzheimer’s dementia. The rate of brain atrophy is increased by higher concentrations of homocysteine in the blood and brain tissue. Researchers examining the results of this study found that the group supplemented with B vitamins for a period of two years experienced a 30% reduction in homocysteine levels. They found dramatic improvements in mental tests including global cognition and episodic memory (69% improvement in word recall memory) compared to the control group.

Omega-6 to Omega-3 Fat Ratio in Diet Creates an Imbalance in the Brain

The standard American diet (SAD) includes large quantities of oxidized omega-6 fats from fried and processed foods when compared to omega-3 fat consumption (from fish, nuts and seeds). The ratio of omega-6 to omega-3 fatty acids ranges from 20:1 to as high as 50:1 (ideal range is no more than 4:1), creating a perpetual degree of inflammation throughout the body. Researchers have determined that this imbalancecreates a disturbance in brain chemistry affecting neurotransmitter balance and electrical firing in the brain that sets the stage for amyloid tangles and cognitive decline.

Reestablishing omega fat homeostasis by balancing toward a 1:1 intake ratio and correcting B vitamin nutritional deficiencies provide deep insight toward understanding and controlling risk factors for the development of many forms of dementia including Alzheimer’s disease. Most middle aged adults will want to include a high potency B vitamin supplement (perably formulated from natural food sources) and include omega-3 fats from diet or fish oil consumption to lower dementia risk factors.

Retail Clinics for Chronic Conditions Like Asthma Hypertension Lipids and Diabetes Mellitus A Look At the Value Proposition

Is there a business model in there?

To the delight of skeptics, pundits and bloggers everywhere, U.S. health orm continues to follow its predicted trajectory: fiscal shortfalls are now biting the nominally "wealthy," the Feds arent about to admit that theyre in over their head on implementing their health insurance exchanges, opportunities for cronyism are increasing and the DMCB spouse is wondering why her supposedly expert-husband cant find health insurance for less than a thousand a month.

In the meantime, theres no sign that Washington DC will ease up on the "accomodative" money-printing presses that are feeding "QE Infinity."  Thats no problem, though, because Europe is reminding us that once the paper currency is undermined, selling gold is a handy way to quell grumpy voters and prop up the welfare state.

Yet, Clayton Christensen tells us a fix is at hand: much of health cares quality and costs travails, he says, can be solved by embracing the disruptive innovation of non-physician treatment of acute and chronic conditions.  His supporters are undoubtedly cheering Walgreens recent decision to to have its 330 Take Care Clinics add hypertension, diabetes, high cholesterol and asthma care to its portfolio of nurse practitioner services.

After reading the usual retail clinic policy tomes both for ("access to care") and against ("health care balkanization" plus "missed diagnoses"), the Disease Management Care Blog isnt convinced that Walgreens decision is such a slam dunk.

Thats because these clinics business proposition is less about innovation and more about being a loss leader that increases retail pharmacy foot-traffic. In fact, offering free retail clinic services has been tried. The premise is that the retail customer-patients will stop by the pharmacy window for new drugs and, while theyre at it, renew those other high margin prescriptions.  If they pick up some diapers and nail polish while making their way to the front of the store, all the better.

While that certainly sounds good, retail clinics are not a build-it-and-they-will-come cash machine.  Recall that CVS had to pull the plug on its retail clinics several years ago.  Foot traffic didnt materialize and the supposed loss leader turned into a money pit. 

The good news for Walgreens is that they have Jeffrey Kang in their corner.  Prior to this, he led health insurer CIGNAs disease management initiatives. He undoubtedly understands retail, population-based outcomes and care coordination. If anyone can pull this off, he can.

The DMCBs conclusions?

It wont be easy. While Walgreens we-accept-all-insurance plans-VISA-Mastercard-and-American Express foray into primary care might work, it could also fail. Large health care systems use their primary care providers to feed their high margin and still-profitable specialty care services.  On the other side, small physician-owned practices are learning that hustling, high service standards, attention to overhead, accurate billing, patient mix and ancillaries can be profitable. Walgreens has neither. It remains to be seen whether this publicly owned companys bottom line will be aided by salaried NPs chasing pharmaceuticals narrowing margins.

Speaking of margins, the DMCB wonders if Walgreens will use its clinics to steer patients toward favored formularies or aid rebate and market share agreements. Could they also use and eventually monetize the Big Data like Target to further the companys business interests? If any one knows, please contact the DMCB.

Commoditization?  The DMCB thinks so and its not alone. Over time, the professionals staffing these clinics may find primary care is more complex and that they and their patients deserve better.

Ease of Exit? For who? Given that this is ultimately a business, it would be corporate malfeasance if Walgreens didnt have an exit strategy. Unfortunately, one companys exit could be another patients abandonment. Thats a real risk for the patients who come to count on Walgreens for their longitudinal care.

Patient Centered Medical Home Threat... or Friend?  The DMCB doesnt think so. If the medical home offers the value that its advocates say, savvy health care consumers will be able to vote with their feet. If the PCMH falters, it wont be because of Walgreens; in fact, the threat of competition may force help medical homes be more efficient.  In the meantime, medical homes should treat retail clinics like a community resource and er (or outsource) appropriate patients for routine health care. Why not?

Brain Tumor Symptoms and How They Lead to Brain Cancer Diagnosis

Brain Tumor Symptoms and How They Lead to Brain Cancer Diagnosis

There are a lot of possible brain tumors symptoms, and most of them can also be found in people who do not have this ailment. Thus, some people tend to dismiss the signs they experience without knowing that they can lead to a cancer diagnosis. Knowing the common symptoms of brain cancer can help by alerting patients who experience these so that they would undergo a brain scan to determine whether a cancer is present.

Brain Tumors Symptoms

Headaches. The most common symptom is a persistent headache. Over 46% of patients with brain cancer experience headaches, although they usually experience them differently and with no defined pattern. Headache that may be due to a tumor is usually accompanied by nausea and vomiting, and can get worse when you bend over.

Seizures. Seizures are the second most common among all brain tumors symptoms, with 33% of patients reporting a seizure prior to a diagnosis. Seizures are also linked to other diseases such as stroke or epilepsy. If a person is diagnosed with epilepsy or hypertension, seizures should still be brought to the attention of a doctor. However, if it is a persons first time to have a seizure, it is usually indicative of a new illness that he might not be aware of. One of the possible illnesses this may point to is a brain cancer. Thus, a person should get a brain scan immediately after the incident.

Vision or Hearing Problems. A person with a brain cancer will also most likely experience some problems or abnormalities in vision or hearing. Around 25% of patients experience vision problems. These problems occur when a tumor is causing an increased intracranial pressure on the areas of the brain that control hearing and vision.

Behavioral and Cognitive Abnormalities. Some changes in behavior and cognitive ability have been reported among patients with brain tumors. These include problems in short-term memory, inability to concentrate, inability to find the right words to use, and abnormal behavior such as uncharacteristic lack of patience or loss of inhibitions.

Strange Sensations. Since the brain controls much of the body, a tumor can also cause some problems with any body part. Usually, these manifest in strange sensations or a weakening feeling in the legs, arms, facial muscles, head, or hands. These symptoms have been reported in 25% of patients. However, these are also signs of a stroke. When these suddenly occur, the patient must be brought to the doctor. If a stroke is ruled out, then the patient will be advised to get a brain scan to check for tumors.

Brain tumors symptoms and diagnosis can be tricky. When doctors are faced with these, they usually consider the more common causes first before they consider brain cancer. However, some doctors tend to take too long testing different diagnoses, and this may lead to a delay in treatment. Thus, trust only a cancer specialist experienced in dealing with the symptoms.

Article Source: http://EzineArticles.com/7224864

Regular Exercise and Active Lifestyle Lower Risk of Developing Alzheimer’s Disease

Scientific studies have previously demonstrated that many lifestyle factors as well as diet can have a major impact on genetic expression that either promotes of inhibits the development of Alzheimer’s dementia. Recent studies have demonstrated that insulin signaling and resistance in the brain result in the formation of amyloid protein tangles that are a hallmark of disease progression.

A new study by neurological researchers from Rush University Medical Center that will be published in the online journalof Neurology demonstrates that daily physical activity may reduce the risk of Alzheimers disease and cognitive decline, even in people over the age of 80. Integrating a healthy diet including foods known to suppress sharp insulin and glucose spikes along with sensible supplementation (curcumin, resveratrol, grape seed extract and omega-3 fatty acids) and regular physical activity may be sufficient to halt Alzheimer’s progression as we age.

All Types of Physical Activity Found to Dramatically Lower Alzheimer’s Disease Risk

Lead author of the study, Dr. Aron S. Buchman noted “The results of our study indicate that all physical activities including exercise as well as other activities such as cooking, washing the dishes, and cleaning are associated with a reduced risk of Alzheimers disease.” The study reinforced the concept of remaining physically active each day to ward off this devastating form of dementia.

Strenuous exercise is not essential and may hold potential health risks for the aging population. The key is to avoid becoming confined to a chair: keeping the muscles and brain active can dramatically alter brain chemistry and metabolism to prevent Alzheimer’s.

Lack of Physical Activity Nearly Triples the Risk of Developing Alzheimer’s Disease

To determine daily physical activity levels, researchers asked 716 older individuals without dementia and an average age of 82 to wear a device called an actigraph, a device attached to the wrist that monitors activity levels, for a period of ten days. Additionally, participants were given annual cognitive tests during this ongoing study to measure memory and thinking abilities. All types of physical activity from structured exercise sessions to common everyday tasks were recorded for analysis.

Over a three and a half year follow up period, 71 participants developed Alzheimer’s disease. Researchers determined that those individuals in the bottom ten percent of daily physical activity were more than twice as likely to develop Alzheimers disease compared to those in the top ten percent. Further, the scientists found that those in the top ten percent as rated by physical intensity were nearly three times as likely to develop Alzheimer’s dementia, as compared to the lowest intensity group.

Dr. Buchman concluded“Our study shows that physical activity, which is an easily modifiable risk factor, is associated with cognitive decline and Alzheimers disease.” This study adds to the mounting evidence that Alzheimer’s disease can be prevented by adopting a lifestyle of healthy eating, stress-reduction, minimized exposure to pesticides and toxins and engaging in daily physical activity.

Triglycerides and cholesterol whats the difference

Triglycerides and cholesterol, whats the difference? - Heart health depends on cholesterol levels. While in addition to keeping cholesterol, you also need to control triglyceride levels. Then what is the difference between triglycerides and cholesterol? Check out more as reported by the Health Me Up below.

Definition

Triglycerides are compounds present in foods and blood plasma. Triglycerides are a source of energy and as triglycerides into the body through food, the shape can turn into fat cells if it is not transferred into energy. So basically, the body needs triglycerides to produce energy.

Difference

As already mentioned, triglycerides are a source for protein. While cholesterol is needed to form a cell. Both are equally important for the body, as long as the amount is not excessive. Someone had normal cholesterol levels should be no more than 150 mg / dL, especially for people with heart disease.

Excess

If excessive amount of triglycerides, the fat cells can clog blood vessels and increase the risk of cardiovascular disease (including heart disease and stroke). Excess triglycerides also affect the performance of the pancreas.

Control

So how to keep your triglyceride levels remain balanced? From now on, less fatty foods, stop consuming alcohol, lose weight, exercise diligently, and avoid sugary products that have high or purified.

Thus explanation of triglycerides. In addition to cholesterol, a compound that also need to be monitored to maintain overall body health.

How About Team Based Care AND Experts

Disease Management Care Blog readers may recall this snarky "Its Team Based Care, Not More Experts" speechifying that challenged a John A Hartford Foundation report on the growing need for expert geriatric care.  The Foundations Program Director Christopher Langston responded and, rather than let it languish as a bottom-of-the-page-comment, the DMCB thought it warranted its own separate posting. Dr. Langston makes some good points:

The John A. Hartford Foundation has long recognized (heres an example) that there are only 24 hours in the day and that teams are critical to delivering quality care in a cost-effective way.

So when we reported the results of our recent poll showing that despite the existence of the new Medicare Annual Wellness Visit benefit, older adults still aren’t getting important assessments (like fall risk, mood screening, or medication review) at adequate rates, we weren’t trying to doctor bash or even suggest that MDs should work harder. They just need to be sure that the work gets done by someone.

We are in favor of organized, team-based systems of care and the poll results should include services delivered by non physician-providers.   The cognitive interviewing that the survey firm did as part of question development assured us that respondents were saying "yes" when they got services/assessments from a practice regardless of who exactly delivered them (MD, RN, MA, or ??).

So, I dont think we have a real disagreement on this team/delegation issue.

I also tend to agree with the Disease Management Care Blog that we cant really tell from the poll if MORE geriatrics expertise would help or not -- BECAUSE we arent really using even the limited expertise we have. Models like IMPACT or Guided Care mostly use generalists and incorporate "expertise" in the team model and the protocols they use. Unfortunately, these models are underused.

Perhaps the role of geriatrics expertise is to help practice leaders redesign their work? Respondents on the poll did endorse items  that more health professional education would help and even improve their care, but any one perspective, even patients’, on this issue is limited. It was also very interesting that in question development, our polling firm kept trying to focus on the work of the MD. Perhaps the public needs some education too before it buys into the team concept?

Regardless, the Foundation supports more education in geriatric care that can at least teach providers take this part of their work more seriously.  I don’t think that we really need to teach MDs HOW in a mechanical sense to do a “get up and go” test of mobility and balance, but we do seem to need to teach WHY they should do one as well as find ways to incorporate such assessments into the work of the team.  Ageist attitudes seem to stand in the way of many providers understanding that their care of older adults makes an even bigger and more immediate difference in outcomes than the care of younger adults.

Diabetes And Life Expectancy

According to the CDC, people in the US who were born in 1950 (all races combined) are estimated to live about 68.2 years (men 65.6, women 71.1). People born in 1960 are estimated to live about 69.7 years (men 66.6, women 73.1).
(See CDC: Health, United States 2006, Table 27 for more information.)

Those are averages. The course of your life and the choices you make can affect how long you live. A recent study suggests that having diabetes can shave off quite a few years from those averages.
________
We know that people with diabetes have an increased risk for heart disease and that most will die from a heart attack.

Researchers reporting in the Archives of Internal Medicine last month reinforced this knowledge in their analysis of participants of the Framingham Heart Study.¹ They found that men and women in this population who had diabetes more than doubled their risk for developing cardiovascular disease (CVD).

However, the leading cause of death in this country for all people is heart disease. And these researchers found that both diabetics and nondiabetics live about the same number of years with heart disease.

So, does having diabetes cause people to die any sooner than if they didnt have the disease? These researchers say yes, an average of 8 years sooner:

"Diabetic men and women 50 years and older lived on average 7.5 and 8.2 years less than their nondiabetic equivalents."

Also,

"The differences in life expectancy free of CVD [for diabetic men and women 50 years and older] were 7.8 and 8.4 years, respectively."

This is because people with diabetes get CVD earlier than those without diabetes.

A few more findings (keep in mind that people with diabetes in this group tended to be older than those without diabetes):

• There were more men with diabetes than women.
  
• There were fewer smokers among diabetics. (If smoking increases the risk for developing diabetes, can you speculate why this was found?)
  
• Among those with diabetes, twice as many had a family history of the disease.
  
• Systolic blood pressure was higher among diabetics (149 mm Hg vs. 137 mm Hg).
  
• Body Mass Index (BMI) was higher among diabetics (27.5 vs. 26.0).

The authors concluded, not surprisingly:

"These findings underscore the importance of diabetes prevention for the promotion of health aging."

________¹ Associations Of Diabetes Mellitus With Total Life Expectancy And Life Expectancy With And Without Cardiovascular Disease