I hope you had a wonderful St. Patrick's Day. It won't be long until Easter and I am busy preparing some wonderful dishes to share with you. Hopefully I can give you some inspiration and share with you what Easter was like at my house as a child and as I was growing up. It is a very important holiday in our house.
But today, I want to share something very important with you about making sure your home is safe and healthy. I have been reading the book, The Healthy Home, by Dr. Myron Wentz and Dave Wentz and learning so much. The Wentz's are a father and son team who have come together to write a book that walks it readers room by room through a typical house, point out surprising health risks that we see everyday. It has great colorful illustrations and quizzes. It's really interesting and informative. I've already made some changes in my own household. Take two minutes to watch this video that is so interesting and will be a little teaser to the book.
http://www.youtube.com/watch?v=T-GGiziJvFI&feature=player_profilepage
You can also find out more at the website www.myhealthyhome.com. You can purchase the book on Amazon and they even have it for the Kindle.
Now for us foodies...there is alot of information about safety in the kitchen and helping to get the very best nutritional value out of our foods. Here is a sample of what you'll find.
Cut Less, Retain More
If you've ever cut up an apple only to have it turn brown in a manner of minutes, you've witnessed the depleting effects oxygen has on fresh produce. By exposing fruits and vegetables to oxygen, you're reducing the nutrient value of the food exponentially. Your taste buds have probably also noticed this -- bags of shredded carrots hardly have any flavor at all, whereas biting into a fresh, whole carrot is a completely different, and more satisfying, experience.
To prevent losing the nutrients in your foods, simply put down the knife. Give your children whole apples in their lunches instead of cutting them up. Skip the cartons of pre-sliced carrots and celery -- cut up your own vegetables for a party tray instead. You'll begin to see that many fruits and vegetables come prepackaged in their own skin, and don't need to be prepared in any way to be enjoyed. And if you must cut up your fruits or vegetables before you eat them, do the cutting right before you plan on eating, and cut larger pieces to prevent exposing too much of the produce to the air.
And great news.. "One simple rule to remember; The less work you need to do while you're in the kitchen, the more nutrient value your food typically will have...reduce the amount of slicing, dicing, cooking, blending, boiling and peeling.
Cook with Care
How you decide to cook your vegetables will have a big influence on how much of the food's vitamins are retained to feed and fuel your body. Most research supports microwaving, baking, and steaming as the methods that are the least destructive and most efficient at protecting the nutritional content of your food. That's right, microwaving is on the ‘good' list.
In fact, studies show that vitamin C losses from broccoli due to boiling exceeded 30 percent, as opposed to about 20 percent for steaming and less than 10 percent for microwaving.
Table of Contents:
Bedroom
Chapter 1: There's the Rub
Chapter 2: The Body Electric!
Chapter 3: Sleepytime
Chapter 4: Let's Get Personal
Chapter 5: Bright, White, and Pearly
Chapter 6: Don't Be a Dope
Chapter 8: Let's Get Cooking
Chapter 9: Drink Up!
Living Areas
Chapter 10: Clean Living
Chapter 11: High Tech, High Risk
Chapter 12: Gremlins in the Garage
Chapter 13: Going Green in Your Yard
So you can see that there is much more than just the cooking part...
Let me know what you think about the book and the web site please. I would love your feedback.
I was provided a copy of this book, but was not paid to give a review. The opinions are my own.
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