Recipe Day - Roasted Red Pepper Chicken and Avocado Salad

Looking for a cool salad to fill you up this summer? Here's a delicious recipe from our partners over at Prograde Nutrition for you.

Roasted Red Pepper Chicken and Avocado Salad


1 medium ripe avocado, peeled, pitted and sliced

1 tsp. lemon juice

1 bag (10 oz.) torn romaine lettuce (about 10 cups)

2 cups shredded cooked chicken

1 medium tomato, cut into wedges

1 small cucumber, sliced

1/4 of a medium Vidalia or Walla Walla onion, chopped

½ cup Red Pepper

1/2 cup Light or Fat-free Italian Dressing

¼ cup Parmesan Cheese

Directions:


Toss avocados with lemon juice in large salad bowl.

Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.

Add dressing; toss to coat.

Sprinkle with parmesan cheese.

Serve immediately.

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Supermarket Secrets: 4 Very Unusual Metabolism Boosters

The last time you went to the supermarket you probably didn't realize these 4 metabolism boosters even existed.

Well, you knew they existed, but you didn't know they could send your metabolism soaring!

One of them people drink everyday.

One of them is really, really hot.

One you could put on toast - not that we recommend that.

The other, well, it's becoming wildly popular.

Discover all 4 for yourself right here:


Supermarket Slimming Secrets <== Click it now


Here's to your Health & Wellness!


Supermarket Slimming Secrets<== Click it now

10 Nutrition Myths That Won't Die!

Old myths die hard. And when it comes to diet and health, the misconceptions are endless. Some myths have been around for decades ("vitamin C prevents colds"), while others are relatively new ("drink green tea to ward off cancer"). And, with all that conflicting research out there, it's hard to know what to believe and what not to believe.

Granted, it's not that these beliefs are dead wrong. More often, they're promising theories that are backed by too little evidence. Or they're outdated ideas that have crumpled under the weight of recent research. Today we'll look at the first 5 assumptions that people rarely question.

1. Soy foods prevent breast cancer - Most women will do whatever they can to reduce the risk of breast cancer. Maybe that's why they're so willing to believe that the plant estrogens (phytoestrogens) in soy can keep the disease at bay. Yet so far, the evidence is weak.

Researchers in the Netherlands recently reviewed 13 studies -- largely from China and Japan -- that looked at soy and the risk of breast cancer (Breast Cancer Res. Treat. 77: 171, 2003). "Overall, results do not show protective effects, with the exception maybe for women who consume phytoestrogens at adolescence or at very high doses," concludes Petra Peeters of the University Medical Center in Utrecht.

The bottom line: It's still too early to say whether soy -- or other phytoestrogens -- might protect the breast.

What about prostate cancer and hot flashes? Soy's impact on the risk of prostate cancer is still muddy, in part because most Americans eat too little soy for studies to detect any lower risk. However, researchers have tested soy's impact on PSA (prostate-specific antigen) levels, with mixed results.

In a recent study, soy grits (about 2 ounces a day) lowered PSA by 13% in eight men with prostate cancer (Urology 64: 510, 2004). In studies on healthy men, though, PSA didn't budge (Cancer Epidemiol. Biomarkers Prev. 13: 644, 2004). And experts are now questioning whether small changes in PSA levels matter.

As for hot flashes, so far, well-designed studies have found that soy (or plant estrogens from supplements like red clover) has little impact on hot flashes and other symptoms of menopause. Researchers at the University of Minnesota recently examined 20 trials on menopause and soy foods, beverages, powders, or extracts. Nearly all came up empty (Obstet. Gynecol. 104: 824, 2004).

"The available evidence suggests that phytoestrogens available as soy foods, soy extracts, and red clover extracts do not improve hot flushes or other menopausal symptoms," conclude Minnesota's Erin Krebs and colleagues.

The bottom line: Soy foods do seem to lower cholesterol, so they may help protect your heart. But whether they do more is a question mark.

2. Olive is the healthiest oil

Fish oil is probably the healthiest, but you can't pour it on your salad or cook with it. Olive is certainly one of the good oils. Whether it's the best is unclear.

"Canola is probably better than olive oil because it's lower in saturated fat," says Alice Lichtenstein of the U.S. Department of Agriculture Jean Mayer Human Nutrition Research Center on Aging at Tufts University in Boston. "What's more, canola has more polyunsaturated fat than olive oil, "and polys lower LDL ['bad' cholesterol] more than monos."

So why not stick with soy and canola? Both have more of a polyunsaturated fat called alpha-linolenic acid (ALA) than olive. ALA is an omega-3 fat that may help lower the risk of heart disease. But if preliminary studies hold up, ALA may also raise (slightly) the risk of prostate cancer. Right now that's a big if.

And there are other ways to cut back on ALA. "Red meat and dairy fat are also sources of ALA, and they have been more consistently related to higher prostate cancer risk," says Ed Giovannucci of the Harvard School of Public Health.

Our advice: at home, switch off between canola and olive.

4. If your blood sugar, triglycerides, cholesterol, and blood pressure aren't high, you don't have to worry.

Even before you hit "high," you hit trouble. Your risk of a heart attack, stroke, or diabetes doesn't jump from low to high when your number crosses a sharp cutoff. It's gradual. That's why experts keep ratcheting down what's "normal." For example:

Blood sugar. In April 2004, the National Institute of Diabetes & Digestive & Kidney Diseases (NIDDK) announced that 40% of U.S. adults have "pre-diabetes," which means their fasting blood sugar is between 100 and 125. (Over 125 is diabetes.) Using the old cutoff (110), only 20% of adults had pre-diabetes.

Blood pressure. In May 2003, the National Heart, Lung, and Blood Institute (NHLBI) declared that an estimated 22 million Americans have pre-hypertension -- that is, blood pressure over 120 (systolic) or over 80 (diastolic). (Another 25% have hypertension, or high blood pressure, which starts at 140 over 90.)

Triglycerides. Triglycerides under 200 used to be "normal." Now normal ends at 150, and "borderline high" ranges from 150 to 200, says the NHLBl.

HDL ("good") cholesterol. The lower your HDL, the higher your risk of heart disease. "Low" used to be 35 or below. Now it's 40 or below (for men) and 50 or below (for women).

LDL ("bad") cholesterol. A "borderline high" LDL is 130 to 160. But 129 isn't ideal. So NHLBI now makes it clear that only LDLs under 100 are "optimal." An LDL between 100 and 129 is "above optimal."

Why do the numbers keep shifting? Studies show that people in that gray area between "low" and "high" are at risk. Take blood sugar. Many people with pre-diabetes go on to develop type 2 diabetes within 10 years. But not if they do something about it.

"Research has clearly shown that losing 5% to 7% of body weight through diet and increased physical activity can prevent or delay pre-diabetes from progressing to type 2 diabetes," explains NIDDK director Allen Spiegel. "The emphasis has shifted from treatment to prevention," says Tufts's Alice Lichtenstein. And most people can prevent illness with diet, exercise, or other lifestyle changes.

5. People gain a lot of weight over the holidays.

Office parties, neighborhood gatherings, family celebrations -- from Thanksgiving to New Year's Day, most Americans are surrounded by luscious, tempting, irresistible food. So the conventional wisdom -- that most of us start the new year about 5 pounds heavier -- seems reasonable. Reasonable but not necessarily true.

In 2000, researchers tracked 200 people from late September to early March, and, in some cases, into June (New Eng. J. Med. 342: 861, 2000). On average, they gained only about a pound during the holidays. But that doesn't mean you can live it up from turkey to eggnog:

• You might not lose what you gained. In the study, most people lost little weight after the holidays, whether they tried to or not. And 1 pound is half of what the average person gains in a year. Those 2 pounds may not seem like much, but after 10 years, they could easily move you from trim to chubby.


• You may not be average. Among the overweight or obese participants in the study, 14% gained more than 5 pounds. What's more, the participants may not be typical.

"The study followed employees of the National Institutes of Health, an upscale, professional, health-conscious bunch if ever there was one," notes Susan Roberts of the Human Nutrition Research Center on Aging at Tufts University.

"Weight gain is a likely consequence of overindulgence," she cautions. "It's always easier to overeat than to lose weight, because our bodies don't seem to count a few thousand extra calories, but start screaming hunger if we cut a few thousand."

• Source: Nutrition Action Health Letter (remaining myths to come in a day or two...)

Your Continued Monthly Eating Guide...

Most fruits and vegetables are available year-round. Buy in-season, however, and you get produce at its peak of flavor and nutritional value. Here's a guide to what's in season and at its peak for the next few months...

April

FRUIT OR VEGETABLE: Salad greens (radicchio, mache)

WHAT TO LOOK FOR: Richly colored, non-wilted leaves

REAP THE BENEFITS: A two-cup serving supplies more than 400 percent of for vitamin A, 100 percent of folate, and a wealth of minerals, such as magnesium and potassium

May

FRUIT OR VEGETABLE: Strawberries

WHAT TO LOOK FOR: Deep-red fruit, without mushy or spoiled spots; smaller are often sweeter

REAP THE BENEFITS: One cup fulfills your daily vitamin C needs and contains the cancer-fighters ellagic acid and anthocyanins.

June

FRUIT OR VEGETABLE: Apricots

WHAT TO LOOK FOR: Rich orange-colored fruit that is slightly soft, indicating tree-ripened

REAP THE BENEFITS: Three apricots pack more than half of the DV for vitamin A, 15 percent of fiber, and tons of potassium.

Boot campers! Welcome to Rialto Boot Camp and to the Nutrition Blog. We try to give you the latest and most informative news about nutrition and how to fuel your body for optimal performance during your workouts. But we are always open to new ideas and, of course, questions. If you have any tips, blog ideas or questions about nutrition, please feel free to post them here. We'll try to get back to you as soon as we can! Good luck in BC!

Purchase Produce At Its Peak!

Almost every fruit and vegetable is available year-round. But if you buy in-season, you get produce at its peak of flavor and nutrients. Here's a month-by-month guide to the best of the fresh.

January

FRUIT OR VEGETABLE: Clementine

WHAT TO LOOK FOR: Fruit heavy for its size

REAP THE BENEFITS: 35 percent of Daily Value (DV)

for vitamin C and a wealth of folate, a heart-healthy B vitamin.

February

FRUIT OR VEGETABLE: Rainbow chard

WHAT TO LOOK FOR: Vibrant leaves (not wilted); firm stalks

REAP THE BENEFITS: A cup of braised chard is big on fiber, calcium, and carotenes.

March

FRUIT OR VEGETABLE: Asparagus

WHAT TO LOOK FOR: Firm stalks the width of your little finger

REAP THE BENEFITS: 1 cup steamed provides 100 percent of DV for vitamin K (great for bone health) and 65 percent of folate.

April

FRUIT OR VEGETABLE: Salad greens (radicchio, mache)

WHAT TO LOOK FOR: Richly colored, nonwilted leaves

REAP THE BENEFITS: A two-cup serving supplies more than 400 percent of for vitamin A, 100 percent of folate, and a wealth of minerals, such as magnesium and potassium.

That gets you through the first few months of the year, so load up on these veggies when they're at their peak. We'll give you more in a few months, when it's closer to summer. In the meantime, here is more on this month's pick - Rainbow chard...

Chard’s leaves can be prepared like spinach. In fact, its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer.

Chard may be steamed, sautéed, or braised, and it can be added to soups, stews, and casseroles. The leaves and stems may be cooked and served together, or prepared separately as two different vegetables. The Italians make an egg frittata with chard.

Like other leafy vegetables, chard needs to be thoroughly washed before cooking since sand and other debris tend to nestle in its leaves. Instead of using a colander and running water over the leaves, the best way to remove debris from leafy greens is to dunk and soak them in plenty of water. Place the leaves in a large bowl, pot, or sink filled with cold water. Agitate the leaves one by one, then remove individual leaves by hand and place them in another container. Pour out the water and repeat the procedure until the water is free of debris. If you will be using the greens in a salad, dry them in a spinner.

Can You Really Ward Off A Cold?

With cold and flu season upon us, I thought we could all use a refresher on how to fight disease naturally...

Americans are turning in high numbers to natural supplements for everything from colds to memory lapses. In fact, there are so many options and variations that the real challenge is knowing what to take. For example, if you're looking for a mood booster, you might think about upping your omega-3s. And if you're worried about cholesterol, loading up on lycopene may be helpful. The key is not to wait for springtime to try them.

Immunity, Cold And Flu

Echinacea - This daisylike cone flower, used as a medicinal remedy since the late 1800s, is now known as the cold and flu supplement. It also helps boost immune response.

How it Works - Echinacea acts like virus-fighting interferon, which helps resist infection.

The Lowdown - A meta-analysis of 16 trials found that echinacea helps prevent as well as treat common cold symptoms more effectively than a placebo.

Expert Testimony - "People should take echinacea before cold symptoms really even begin—when you're just starting to feel achy," says Glenn S. Rothfeld, a physician and medical director of WholeHealth New England, an integrative medicine practice in Arlington, Massachusetts. "If you catch symptoms early enough, echinacea can stop a cold in its tracks."

Did You Know? Up until the introduction of powerful antibiotics in the 1930s, many Americans relied on this native plant to fight off infections. Echinacea's star rose again with the herbal revival of the 1970s.

Suggested Dose - For cold symptoms, take 50 to 300 mg, two to four times daily, depending on extract concentration. Supplements using aboveground parts of E. purpurea and roots of E. pallida are best. Echinacea should not be taken continuously.

Zinc - This essential trace mineral participates in hundreds of bodily functions, from immunity to sense of smell. In lozenge form, when taken at the first inkling of a cold, it can minimize the severity and duration of symptoms.

How it Works - Zinc lozenges appear to destroy the cold and flu virus in the mouth. The mineral likely eases symptoms—runny nose, sore throat, cough—by decreasing chemicals involved in the pathways of inflammation.

The Lowdown - Studies are mixed, but generally positive. In one trial of 50 people, cold symptoms, especially coughing, disappeared about three days earlier in those who sucked on zinc lozenges (versus placebo) every two hours.

Expert Testimony - Both zinc gluconate and zinc acetate lozenges have been studied, but it's not clear which is more effective. "If one formulation doesn't work, try the other next time," says Carol Haggans at the National Institutes of Health (NIH) Office of Dietary Supplements.

Did You Know? - Balk at the disagreeable flavor of zinc lozenges? Resist swigging orange juice to wash out the taste; citrus fruits can decrease the bioavailability of zinc.

Suggested Dose - Take a lozenge every two hours during waking hours, for as long as symptoms persist. Avoid exceeding total daily dosage of 40 mg. Concentrations vary, so check the label.

Boot campers! Remember to stay hydrated even if you're freezing your butts off out there or enjoying the summer like weather. And be sure to drink lots after your workout. Water, that is!