Pollens — the microscopic plant particles that cause seasonal allergies in many people — come from three general types of plants: trees, grasses and weeds. In general, trees pollinate in the late winter/early spring; grasses often overlap the trees at the end of their season and extend late into the summer; and ragweed, the most important of allergenic weeds, starts pollenating in mid-August through September. (more…)
This is part 2 of a 2-part series on yoga and stress.
In part 1 of this series, I discussed how adopting a yoga practice as part of your routine can help you manage stress and bring a sense of well-being to your life. Here, I will focus in more detail on how various yoga poses, or asana, can help you cultivate balance and flexibility, both on and off the mat.
Every 15 hours, someone in New York State dies waiting for an organ transplant. The shortage of available organs is so severe that in 2012, as many as 9,914 people were listed as waiting for transplants in New York State, for which there were only 358 deceased donors and 481 living donors, according to the U.S. Department of Health and Human Services. One donor can save up to eight lives.
The New York Organ Donor Network (NYODN), a federally designated organ procurement organization, and one of the nation’s largest, serves a diverse population of 13 million people in the New York metropolitan area. The organization facilitates donation with The Mount Sinai Medical Center’s Recanati/Miller Transplantation Institute, nine other transplant centers, and more than 90 hospitals in the region.
This is part 1 of a 2-part series on yoga and stress.
Stress, in its myriad forms, is an inescapable fact of life. There’s not a person alive who isn’t challenged by it at some time — and perhaps often! — whether it stems from your relationships, work, mounting bills or simply having too much on your “To Do” list.
Exactly how you respond to stress — either engaging it with a fiery passion or retreating from it with a whimper — can determine how it affects you. The goal is to find a healthy and productive balance between the two that allows you to manage and enjoy life. Adopting a yoga practice as part of your routine is an extremely effective tool in helping you do just that. (more…)
Stuck at a desk for most of your day? Review how your workstation can prevent pain and injury in your hands, neck and back.
Christine Hinke, MD, Associate Director of Physical Medicine and Rehabilitation Medicine at Beth Israel, says, “You want to remain in as neutral a position as possible while working. You don’t want the keyboard too high or too low so that your arms and wrists are overly bent or stretched. You don’t want your feet to be dangling or your neck constantly turned to see your screen.” Here, she offers a few easy fixes: (more…)
Do you know what’s in your refrigerator? Not everyone does. The outdated sauces, expired dairy products, rotting fruits and veggies, and the bacteria: It’s all there at one time or another for most people. Now that the clocks have “sprung” ahead, this is a great time to spring-clean your refrigerator and learn about healthful food storage habits — which will help you keep on track for healthful living.
Few people actually take the time to really clean their refrigerator, meaning with soap, bleach and hot water. Because germs are introduced to this appliance daily, it is important to routinely clean it just like you would the rest of your home. Clean up spills as soon as they occur, and take the time to wipe down drawers and door trays.
Many people don’t understand the dangers of improper food storage. You can reduce the potential for food-borne illness by keeping your refrigerator running at 40 degrees Fahrenheit or lower, and your freezer at zero degrees or lower. It is easy for temperatures to fluctuate when doors are continually opened, so it’s a good idea to check the temperature now and then to make sure the thermostat is set properly.
The location of your food in the fridge is key to food safety.
• Keep your meats and dairy on the lower shelves. You don’t want raw meat juices to drip onto your produce or cooked foods.
• Keep fruit and veggies either in produce drawers or on higher shelves, along with cooked foods. Local farm-grown veggies are great, but the dirt they bring in is not, so make sure to brush off dirt before refrigerating.
Consider the “sell by” and “use by” dates on product labels. Condiments and sauces, especially, can sit in the fridge for months before being completely consumed. Check the dates, and throw the product out if it has changed flavor, odor or appearance.
• A “sell-by” date tells the store how long to display the product for sale, meaning the product should be purchased before that date.
• A “use-by” date is recommended by the manufacturer to use the product before that date for best quality.
When it comes to produce, fresh is not always best if you can’t consume it fast enough. Consider keeping only the fresh fruits and vegetables you will eat within a week. Frozen vegetables are good to have on hand to add to casseroles, pizza and stir-fries. Buy low-fat dairy products such as milk, cheese and yogurt, as well as lean meats. If you do not expect to eat the meat within 2 to 4 days, consider freezing it for later use. Avoid buying large portions of easily spoiled ingredients like sour cream, cheese and fish.
Avoid food waste and food-borne illness (and save money, too!) by making a grocery list before you go to the store. Without excess and uneaten foods in the refrigerator, cleaning up and cleaning out is easier.
Here’s to healthful food storage — and healthful living!