Nature’s Beta-Blocker & Slurp With Caution

DON’T GET BURNED

Searing food can be as much of a health hazard as undercooking it. That’s because temps above 300°F and open flames can react with the amino acids in animal proteins—beef, pork, poultry, and even fish— to form potentially cancer-causing chemicals called heterocyclic amines (HCAs). Luckily, certain antioxidant-rich ingredients can block HCA formation—and enhance flavor too. For best results, marinate meat for at least one hour before cooking, using one of these recipes from Katie Cavuto Boyle, R.D.

Meat, Poultry, and Hearty Fish:

2 Tsp each chopped fresh rosemary, thyme, and oregano

1 Tsp each chopped fresh sage, Dijon mustard, and whole-grain mustard

¼ cup white balsamic vinegar

2 Tbsp vegetable oil Salt and pepper, to taste

Chicken, Whitefish, and Vegetables:

2 Tbsp chopped fresh basil

1 Tsp each chopped fresh thyme, sage, and lemon zest

2 cloves garlic, chopped

2 lemons, juiced

¼ cup olive oil Salt and pepper, to taste

Nature’s Beta-Blocker

Here’s another reason raisins make a great snack:

Study subjects who snacked on them experienced as much as a 10- point drop in blood pressure after 12 weeks, compared with those who noshed on cookies or crackers. “Raisins are packed with potassium, which is known to lower blood pressure,”

says study author Harold Bays, M.D. But like all dried fruit, they’re high in sugar, so stick with 90-calorie boxes.

 

SLURP WITH CAUTION

Scientists may have figured out why the first gulp of a frozen drink can hurt your head.Research presented at the Experimental Biology 2012 meeting found that when ice water is sipped through a straw, it causes an artery behind the eyes to dilate. The artery presses on nearby nerves, possibly causing brain pain. Drink slowly to prevent the rush of blood and subsequent sting, says study author Jorge Serrador, M.D., of Harvard Medical School.

 di-al-lyl- sul-fid

dahy-al´-lil suhl´-fahyd \ n. A compound in garlic that’s

100 times more effective than two popular antibiotics at killing the most common

source of bacterial food-borne illness in America. Future studies will investigate if

the compound can be used to clean food-prep surfaces or to preserve packaged foods.

Source: Journal of Antimicrobial Chemotherapy

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