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Stress

Stress is your body’s response to change.  It is a very individual thing.   A situation that one person may find stressful, may not bother someone else.   For example, one person may become tense when driving; another person may find driving as a source of relaxation and joy.   Something that may cause fear in some people, such as snorkeling, or rock climbing, may be fun for others.   There is no way to say that one thing, is “bad” or “stressful” because everyone on this earth is unique, in his or her own way.  Speaking to a group of people, or watching a close football game can be stressful, but they can be fun, too.  Life would be very dull without some stress.  The secret is to manage stress properly, because unhealthy responses to it may lead to health problems in some people.   You can have a healthier heart when you make changes in your lifestyle.  Managing your emotions better may help, because some people respond to certain situations, in ways that can cause health problems for them.   For instance, someone feeling pressured by a difficult situation might start smoking or smoke more, overeat and gain weight.   Finding more satisfactory ways to respond to pressure will help protect your health.

Outside events (like problems with your boss, preparing to move, or worrying about the details of a child’s wedding) can be upsetting.   Remember that it is not the outside force, but how you react to the stress inside that is important.   You cannot control all of the outside events in your life, but you can change how you handle them emotionally and psychologically.  Here are some positive ways to cope.

1. Take 15 to 20 minutes a day to sit quietly, breathe deeply and think of a peaceful picture.

2. Try to learn to accept things you cannot change.  You do not have to solve all of life’s problems.  Talk out your troubles, and look for the positive instead of the negative in situations.  

3. Engage in weekly physical activity.   Do what you enjoy – walk, swim, work in your garden, ride a bicycle or jog to enhance your muscle tone.  Letting go of the tension in your body will help you feel better.  Limit your alcohol, and do not overeat, and smoke.   Consume in moderate amounts, a vitamin supplement, that contains B complex.

Here are some tips than can help you live a more relaxed life:  

Think ahead about what may upset you, or things you can avoid.   For example, spend less time with people who bother you, or avoid driving in rush-hour traffic.  Using alternative methods of transportation can also alleviate stress.   Change how you respond to difficult situations.  Be positive, not negative.  Learn to say ‘no” do not promise to much, or more than you can accomplish.   Do not be afraid to ask for help with difficult situations.   Set goals that are comfortable, and give yourself time to accomplish them.   Life was meant to be enjoyed, and stress free. 




Tips for Healthy Cooking and Weight Loss

A plan for eating healthy means more than choosing the right foods to eat.  It is important to prepare foods in a healthy way.  Some ways of cooking are better than others in cutting cholesterol, saturated fat, trans fat, total fat, and calories.  At the same time, you want to get as much nutritional value as possible.  You do not have to give up taste, and the foods you love to eat healthy.  Stir-frying is a healthy method of eating and delicious. The high temperature and constant movement of the food keep it from sticking and burning. For vegetables, poultry or seafood, use small amounts of peanut oil, almond oil, or flax seed oil.  Roast your meats on a rack, this way your meat does not sit in its own dripping.  Set your oven and 350 degrees to avoid searing.  Baste your meats with fat-free liquids like wine, tomato juice, or lemon juice.  This is a great way to trim hundreds of calories. Braise or stew your meats with more liquids than baking on top of the stove or in the oven.  Refrigerate the cooked dish and remove the chilled fat before reheating.  Steaming your vegetables in a basket over simmering water, is a great way of cooking your vegetables, they retain their color and nutrients this way.  Do not overcook your vegetables, always steam or bake them, this way they keep their natural flavors.  Mix creamy salad dressings with plain low-fat yogurt, instead of mayonnaise.  After browning your meats, put into a strainer lined with paper towels to remove excess oils. A great way to stretch your ground meats, and reduce calories is to use finely chopped or shredded vegetables. Carrots, zucchini, green jackfruit, and eggplant, are great choices for stretching your ground meats, while adding taste fiber and nutrients.

To make reduced fat gravy, blend a tablespoon of cornstarch with a cup of room temperature broth, by shaking them together in a jar.  Heat the rest of your broth, and then slowly add the blended mixture while stirring, then simmer until thick.  Use herbs and spices freely to add flavor to foods.

Your heart will be healthier if you maintain a healthy weight, and do not go up and down the scale like a yo-yo.  Keeping extra weight off can be as challenging as losing it.

Wines

Years ago in the ages of wine writing, there was a lot of talk about rules.   There were rules about which wine to serve with which food, rules about at what temperature the wines should be served, and rules about which wines should be served first.   All of this was a manifestation of the basic insecurity

Americans felt about choosing the “right” wine.   People needed strict guidelines so that any possibility of making a serious oenological faux pas was eliminated. 

Things are different today.  Americans are surer of themselves, when it comes to wine and food.  We have discovered the brilliance of our own, indigenous modern cuisine and the consistent quality of our wines.  We have a better understanding of foreign cuisines and imported wines.  We are more confident about our own taste and much more relaxed about the choices that we must inevitably make.   Toss the rules out.  The choice of wine no longer depends on a rigid set of commandments.  Today, the selection of a wine depends more on our own tastes and sense of appropriateness than any rigid doctrine.    If you dislike Gewurztraminer, all the directives in the world dictating that variety will be useless.  Why punish yourself by drinking something you just do not like?  If you love drinking Chardonnay with steak, go ahead and drink it.   Enjoy yourself and do not feel guilty.   Pairing wine and food is a completely subjective exercise.  Some people may enjoy Sauvignon Blanc with salmon; others may prefer White Zinfandel or even Red Zinfandel with this rich, oily fish. None of these choices is wrong.   Appropriateness, on the other hand, is an important consideration.

Light summer meals are meant to delight the palate with simple pleasures and not-so-serious tastes.  The wines that accompany them should do the same.  Fresh, crisp, snappy, youthful wines are the answer.  They are especially appropriate as an accompaniment to summer food.   There is no point in getting too serious; grand wines are suited for grand cuisine on grand occasions.   Here are some general pointers:  Gewurztraminer does very nicely when teamed with spicy foods.  Try this assertive wine with Mexican spices, and curries.  Riesling or Chenin Blanc are wonderful picnic wines-lighthearted, fruity, and just a bit frivolous.  Tangy, crisp Sauvignon Blanc has that steely quality that mates well with oysters or other seafood.  Chardonnay comes in a number of different styles.  There are crisp versions, lush and fruity versions, and big, concentrated versions.  This wide range makes Chardonnay a virtually all-purpose wine.  The crisp style works well with seafood, pastas, salad, or light chicken dishes; the fruity style complements saucier more highly seasoned dishes; and the heavy style should be matched with creamy sauces or with veal, pork, or even beef.   Zinfandel is a wonderful summer wine.  It fills all the requirements; it is fresh, fruity, and at its best young.  Try a snappy ruby-colored one with pasta, eggs, or meats-especially those with spicy sauces.   Other reds- young Merlots, young Cabernet Sauvignons, spicy Beaujolais- are also appropriate for the summer season.  Try them with meats and pastas, and try them slightly chilled.   Roses and “blush” wines are also suitable warm weather fare.  Have a White Zinfandel with picnics, with pizza, and with sandwiches.  Do not overlook the delightful crop of imports that fill the summer bill:  Frascatis, Soaves, Orvietos, Bardolinos, Valpolicellas, Chiantis, and Dolcettos from Italy.  The wines of summer are all around us.  They are breezy and charming, and they make the foods of summer just that much more enjoyable. The wines of Marin and Lodi California have a wonderful sampling that will indulge the taste, of the most trained palate.

 

 

Green

Household appliances consume about 20% of your household energy with refrigerators, and clothes dryers using the most.   Replacing an older refrigerator with an energy efficient one will save over $100.00 in annual electricity bills.  Switching to an energy efficient clothes washer could save up to $1000.00 over the washer’s life span.  During the warm weather months, a great way to save energy is to dry your clothes outdoors, of the unique benefits besides a lower energy bill, is the clean crisp long-lasting smell that fragrances cannot mimic.   Appliances with the Energy Star label from the U.S Department of Energy and U.S Environmental Protection agency exceed federal efficiency standards by 13-20 % and as much as 110% for some models.  The label is only given to products that have been rated high-performance with reduced operating costs.  Before you begin shopping for appliances, measure the space that you have available, taking care to leave room from moving the appliance in and out.  Do not buy a refrigerator larger than your family needs.  Appliance salespersons often recommend 10 cubic feet of food storage for a family of two, and adding an extra cubic foot for each additional person.   The freezer should be 40 to 50 percent as large as the food storage section.  A family of four should choose a model between 16.5 and 17.5 cubic feet, while a larger family might need 20 cubic feet.   Refrigerators with the freezer on top are the most common type, offering a wider selection of styles.  Electric ranges are less expensive than gas ranges, and are available with standard coil burner or smooth top ceramic glass cooktops, with electric elements sealed beneath.   The sleek smooth top ranges are easier to clean, and lend a modern look to your kitchen.   Convection ovens bake 30 percent faster than conventional ovens, since a fan in the rear of the oven circulates heated air over, under and around foods to cook them quickly.   A few range models also offer warming drawers, to keep prepared foods warm with circulated air.  Newer dishwashers feature improved sound insulation, smart loading designs and soil removing technology that virtually eliminates the need for pre-rinsing.   A recent study by the U.S Department of Energy showed that consumers could save money and help their communities save energy by switching to water, and energy efficient appliances.   When consumers in the study switched to a front-loading washer, water and energy-efficient dishwasher and a energy efficient clothes dryer, they attained a 38 percent reduction in water consumption, and a 37 percent reduction in electricity.  Results of the study showed that a typical family, with a home of more than 10 years old, could save $200 per year in energy and water bills, and 18,600 gallons of water by switching to energy and water efficient appliances. 




Summer Key Lime Pie

At the turn of the 20th century, when this South Florida delight was created, refrigeration was not common in the Florida Keys.  The ingredients commonly used, was canned sweetened condensed milk.  Today, its fat-free offspring rules, and we love it.   We used creamy fat free yogurt instead of egg yolks, to save you 10 grams of fat per serving, and slice the cholesterol from 85 to 6 milligrams per slice.

1 ¼ Cup low fat graham cracker crumbs

2 Tbsp. Pure Almond Oil

¼ teas. Ground Cinnamon

2 Tbsp. Sugar

½ cup cold water

One envelope unflavored gelatin

20 to 22 key limes or 4 to 5 regular limes

1 can (14oz) fat free sweetened condensed milk

1 ½ c. plain fat-free yogurt

1.       Preheat oven to 375 F.   In a 9- inch glass pie plate, mix crumbs with almond oil, sugar and cinnamon to moisten.  With your hand, press onto bottom and up sides of plate.  Bake 10 to 12 minutes, until golden.  Cool until ready to fill.

2.       Meanwhile, to 1- quart sauce-pan, add water, sprinkle with gelatin.  Let stand 2 minutes to soften.  Cook on low to dissolve, stirring.  Remove from heat.

3.       From limes, grate 2 teaspoons peel and squeeze ½ cup juice; if using key limes, do not use grated peels- it will make the filling taste bitter.  In the bowl, whisk lime peel, juice, milk, and yogurt.  Whisk in gelatin mixture.

4.       Spoon filing into crust.  Cover; refrigerate at least 2 hours to set.

 

Each Serving:  About 270 calories, 7 g protein, 42 g carbohydrate, 5 g total fat (1 g saturated), 0 g fiber, 6 mg cholesterol.





 

Curried Chicken Salad

 

2 Ibs skinless, boneless chicken-breast halves

1 med red onion, cut into quarters

4 garlic cloves chopped

½ c. plain nonfat yogurt

¼ c Light Best Foods Mayonnaise

¼ tsp. Sriracha Hot Chili Sauce

1 Tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. grated peeled fresh ginger

1 ½ cup seedless red grapes

2 stalks celery, sliced thin

1 bag (10 oz.) romaine hearts cut up

 

1.       Place chicken breast in a deep 12 inch skillet.  Add onion quarters, and enough water to cover chicken, heat to boiling on high.  Remove skillet from heat, cover and let chicken rest for 20 minutes, or until chicken loses its pink color throughout.  Transfer chicken to cutting board, cool into easy to handle.

2.       Meanwhile, in a large bowl, whisk yogurt, mayonnaise, lime juice, sriracha hot chili sauce, curry powder, and ginger, until blended.  Stir in grapes and celery.

3.       Cut chicken into ½ inch chunks and add to mixture in the bowl; toss to coat.   Serve salad right away, or cover and refrigerate to serve chilled.  Spoon chicken salad onto romaine to serve.

 

Quick Non-Toxic Kettle Corn

In a large pot combine 3 tablespoons of almond oil, heat for a few minutes until it is hot.  Add 2 ½ cups of popcorn kernels, while shaking the pot vigorously.  After you no longer hear the corn popping, remove from the heat.  Meanwhile in a large bag combine ¾ cup of sugar a 1 Tbsp. of ground cinnamon.  Pour the hot popcorn in the bag and shake until the popcorn is coated.  Eat and enjoy.  This is a great kettle corn alternative on the stove top, instead of cooked in the microwave.  Microwave popcorn steam has nearly four dozen chemicals-the sources include the buttery flavorings and the ink and glue from the bag according to a report from the U.S Environmental Protection Agency.  It is still unclear how many of the chemicals maybe harmful at the levels emitted, one is a known culprit.  Diacetyl the substance used to impart a buttery taste to your microwave popcorn.   Cecile Rose MD, director of the occupational medicine program at the National Jewish Medical and Research Center in Denver Colorado, who treated a patient that contracted “popcorn lung” also known as bronchiolitis obliterans- a respiratory disease linked to breathing large amounts of popcorn fumes, urged microwave popcorn consumers to avoid inhaling the wonder steam that pours out of the bag, when opened after immediately removing it from the microwave.   David Michaels PhD, director of the Project on Scientific Knowledge and Public Policy at the George Washington University School of Public Health and Health Services, suggest opening the popcorn bag under an exhaust fan, allowing it to slightly cool, and become cool to touch (the vapor will condense) before consuming.  The best fix, says Dr. Michaels, is to make your popcorn the old-fashioned way; on the stovetop. 


Are You Old Pillows Infected?

Clean pillow cases may be “wrapping up something really nasty,” says Art Tucker principal clinical scientist at St. Bart’s Hospital, London.  After two years of use, more than one third of a pillow’s weight is “made up of living and dead dust mites, dust mite feces, dead skin and bacteria.”  Pillows are great incubators for allergens, germs and mites.  A great solution is the old-fashioned way, allowing your bedding to dry out by exposing them to direct sunlight, and airing them out.  Soaps will not kill mites, but washing pillows in 140 degrees Fahrenheit water, will rinse them away.   

Women have more trouble falling asleep than men and get less sleep overall, according to the National Sleep Foundation. Women also suffer more insomnia, more restless legs syndrome, and the sleep disruptions due to menopausal changes. Sleep apnea, which is more common in men, begins increasing in women after age 50; by age 65, it affects one in four women.

Insufficient sleep doubles the risk of hypertension in women, according to a 2007 University of Warwick study, upping the risk of heart disease, diabetes, and obesity. (Men’s levels of inflammatory markers didn’t change with less sleep.

Theodore Nash MD,sees only a few dozen patients a year in his clinic at the National Institutes of Health in Bethesda, Maryland. he has a small practice, but what his patients lack in number they make up for in the intensity of their symptoms. Some fall into comas. Some are paralyzed down one side of their body. Others can’t walk a straight line. Still others come to Nash partially blind, or with so much fluid in their brain that they need shunts implanted to relieve the pressure. Some lose the ability to speak; many fall into violent seizures.Underneath this panoply of symptoms is the same cause, captured in the MRI scans that Nash takes of his patients’ brains. Each brain contains one or more whitish blobs. You might guess that these are tumors.   These parasitic worms are best known in their adult stage, when they live in people’s intestines and their ribbon-shaped bodies can grow as long as 21 feet. The common name for this disease is Neurocysticercosis.  Could this disease this be a link to Alzheimer's disease (AD), a form of dementia that gradually gets worse over time?  It also affects memory, thinking, and behavior.


"Your mind is your most valueable asset". Meningioma is the most common brain tumor in people over the age of 35, according to a Central Brain Tumor Registry of the United States report, studies have suggested 1 to 3 percent of the population harbor a tumor unknowingly. Here is some valuable information, you need to know about the disease.

The Tumor Is Usually Harmless:


Meningiomas are a growth of cells on the meninges, the layer that covers your brain, says Allen Sills, M.D., professor at Vanderbilt University. “These growing cells sit on top of the brain tissue and deform it, rather than invading it directly in most cases.” The good news: The benign cells grow very slowly, and in some cases grow very little at all.

In most cases, the tumors are discovered by accident, says Dr. Allen Sills. “It’s rare that someone ends up dying from this tumor, it’s one type of brain tumor that is frequently treated with great success.”

Know What to Look For:

Usually meningiomas do not have symptoms, that’s why many people don’t even know they have them. That said, a seizure could be a sign that growing tumor cells are irritating your brain tissue. If you have an unexplained seizure, notice headaches, unexplained weakness, or personality and memory changes, see a doctor. While these aren’t telltale signs that you’re housing a tumor, they’re some of the only symptoms you’d see if you do have one, that is why you should have a doctor find the source of your symptoms. Brain tumor symptoms often vary with the tumor's size, location, and growth rate, but morning headaches tend to make doctors nervous. If you repeatedly wake up with headaches, see your physician to rule out a tumor. Do the same if you have a headache that worsens with sneezing, coughing, or any exertion, all of which increase the pressure within your head.


Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic. The famous microbiologist Louis Pasteur performed some of the original work showing that garlic could kill bacteria.  In a 3-year study of 432 people who had suffered a heart attack, the participants who were given garlic oil extract showed a significant reduction of second heart attacks and about a 50% reduction in death rate as opposed to those who consumed no extract.

One study concluded that benefits from garlic preparations might lead to the reduction of cardiovascular risk in diabetic patients.  Studies have shown that garlic decreases total serum cholesterol levelsIn a 4-year trial involving a group of 41,837 women, results showed that women whose diets included significant quantities of garlic were approximately 30% less likely to develop colon cancer. 




The American Institute for Cancer Research (AICR) 2007 expert report on diet and cancer risk, which includes analysis of human studies, concluded that garlic probably protects against colorectal cancer. Also, garlic is part of the allium family (along with onions and related vegetables) and allium foods probably protect against stomach cancer,while increasing serum HDL-cholesterol levels.

Garlic for Atherosclerosis:

In a 4-year double blind, placebo-controlled study involving 152 participants, a daily 900mg dose of garlic powder significantly slowed the development of atherosclerosis.
Participants in an observational study who took garlic showed more flexibility of the aorta, indicating less atherosclerosis.

Garlic for Cold Prevention:


In a 12-week, double blind, placebo-controlled trial, 146 people received either placebo or a garlic extract. The results showed that participants receiving garlic were almost two-thirds less likely to catch cold than those receiving placebo, and the participants who did catch cold recovered faster in the garlic group.

Garlic is a Antimicrobial:


Raw garlic has the ability to kill a wide variety of microorganisms by direct contact, including fungi, bacteria, viruses and protozoa. A double-blind study has found that a cream made from the garlic constituent ajoene was just as effective for fungal skin infections such as athlete’s foot as the standard drug terbinafine.
Allicin is the compound in garlic that gives it its antimicrobial and anti-fungal properties and its distinctive odour. In a promising preliminary study allicin showed significant antibacterial activity against drug-resistant shigella dysenteriae, the bacteria that causes the most severe dysentery. Further research is required to determine the effectiveness of garlic and its allicin in the treatment of dysentery.

Get Rid of Ants Safely: Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!  


Spider silk is stronger than steel, smaller than a human hair, elastic, flexible and biodegradable. For all these qualities, humans have used spider silk for thousands of years for a variety of purposes. From bandages to bulletproof vests, spider silk has and likely will have applications in human societies for years.


Ancient Greeks used spider silk as bandages. They would take cobwebs and use them as wraps to staunch bleeding and protect wounds. In addition to the strength and flexibility of spider silk, it is also a useful bandage because spiders coat the silk with antiseptic material. This material not only helps keep wounds protected, but also clean and free from potential infections.

Scientists anticipate a wide variety of future uses for spider silk. Spider silk can be used as a biodegradable replacement for Kevlar in bulletproof vests, as lightweight water-resistant clothing and even potentially as replacement muscles or ligaments in the human body. Because collecting spider silk from spiders is time consuming and expensive, scientists are experimenting with ways to mass-produce spider silk in other ways. If this is achieved, many of the theoretical uses for spider silk may become much more common. 


In folk medicine, ground-up ladybugs were used as cures for crying babies, stomach ache, measles, and toothaches. Ladybugs can secrete a fluid from joints in their legs which gives them a foul taste. Does this fluid relieve pain in humans?  


On July 16, 2012, the Food and Drug Administration approved Truveda (a fixed dose combination of emtricitabine/tenofovir disoproxil fumarate) to reduce the risk of HIV infection in uninfected individuals who are at high risk of HIV infection and who may engage in sexual activity with HIV-infected partners.Truvada is to be used for pre-exposure prophylaxis (PrEP) in combination with safer sex practices to prevent sexually-acquired HIV infection in adults at high risk. Truvada is the first drug approved for this indication.

Truvada for PrEP is meant to be used as part of a comprehensive HIV prevention plan that includes risk reduction counseling consistent and correct condom use, regular HIV testing and screening for and treatment of other sexually-transmitted infections. Truvada is not a substitute for safer sex practices

FDA previously approved Truvada (August, 2004) to be used in combination with other antiretroviral agents for the treatment of HIV-infected adults and children 12 years or older.

As part of PrEP, HIV-uninfected individuals who are at high risk will need to take Truvada daily to lower their chances of becoming infected with HIV should they be exposed to the virus. Again, PrEP indication means Truvada is approved for use as part of a comprehensive HIV prevention strategy that includes other prevention methods, such as safe sex practices, risk reduction counseling, and regular HIV testing.

As a part of this action, FDA is strengthening Truvada’s Boxed Warning to alert health care professionals and uninfected individuals that Truvada for PrEP must only be used by individuals who are confirmed to be HIV-negative prior to prescribing the drug and at least every three months during use to reduce the risk of development of resistant HIV-1 variants. The drug is contraindicated for PrEP in individuals with unknown or positive HIV status.

Truvada for PrEP is being approved with a Risk Evaluation and Mitigation Strategy (REMS). The central component of this REMS is a prescriber training and education program to assist prescribers in counseling and managing individuals who are taking or considering Truvada for PrEP. The training and education program will not restrict distribution of Truvada but will provide information about the important elements of a comprehensive HIV prevention strategy, the importance of adhering to the recommended daily dosing regimen, the serious risks of taking Truvada for PrEP if already infected with the virus or becoming infected with HIV while taking Truvada for the PrEP indication.

"The REMS for Truvada for the PrEP indication is aimed at educating health care professionals and uninfected individuals to help ensure its safe use for this indication without placing an unnecessary burden on health care professionals and patients who use Truvada for treating HIV infection.

Truvada’s safety and efficacy for PrEP were demonstrated in two large, randomized, double-blind, placebo-controlled clinical trials. The iPrEx trial evaluated Truvada in 2,499 HIV-negative men or transgender women who have sex with men and with evidence of high risk behavior for HIV infection, such as inconsistent or no condom use during sex with a partner of positive or unknown HIV status, a high number of sex partners, and exchange of sex for commodities. Results showed Truvada was effective in reducing the risk of HIV infection by 42 percent compared with placebo in this population. Efficacy was strongly correlated with drug adherence in this trial.

The Partners PrEP trial was conducted in 4,758 heterosexual couples where one partner was HIV-infected and the other was not (serodiscordant couples). The trial evaluated the efficacy and safety of Truvada and tenofovir versus placebo in preventing HIV infection in the uninfected male or female partner. Results showed Truvada reduced the risk of becoming infected by 75 percent compared with placebo.

No new side effects were identified in the clinical trials evaluating Truvada for the PrEP indication. The most common side effects reported with Truvada include, nausea, abdominal pain, headache, and weight loss. Serious adverse events in general, as well as those specifically related to kidney or bone toxicity, were uncommon.

As a condition of approval, Truvada’s manufacturer, Gilead Sciences, Inc., is required to collect viral isolates from individuals who acquire HIV while taking Truvada and evaluate these isolates for the presence of resistance. Additionally, the company is required to collect data on pregnancy outcomes for women who become pregnant while taking Truvada for PrEP and to conduct a trial to evaluate levels of drug adherence and their relationship to adverse events, risk of seroconversion, and resistance development in seroconverters. Gilead has committed to provide national drug utilization data in order to better characterize individuals who utilize Truvada for a PrEP indication and to develop an adherence questionnaire that will assist prescribers in identifying individuals at risk for low compliance.

Gilead Sciences, Inc. is based in Foster City, CA. 

Although young adult women are most vulnerable to sexually transmitted diseases (STDs), rates are rising in their mothers’ generation as midlife women reenter the dating scene after divorce or widowhood. In fact, the most common STD, trichomoniasis, is more common in women in their 40s and 50s than in younger women, a 2011 Johns Hopkins study found. Untreated, trichomoniasis can lead to pelvic inflammatory disease. Rates of syphilis, gonorrhea, chlamydia, and herpes are up in 45-plussers, too.

Between 6 and 10 percent of HIV infections are in women over age 50, according to estimates, and the number rises to 28 percent of HIV cases in women over age 65. Normal changes due to aging, such as a thinning of vaginal walls and less lubrication, raise the risk of HIV infection, according to the Center for Age Prevention Studies.   Please practice safe sex, regardless of your age.




Chocolate Coconut Pops.

1 can (13.5 oz) coconut milk (not cream of coconut)

2/3 cup sweetened condensed milk (from 14-oz can)

1/2 cup chocolate topping that forms hard shell

1/3 cup shredded or flaked coconut, toasted

In medium bowl, beat coconut milk and sweetened condensed milk with whisk until smooth. Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

Pour chocolate topping into 1-cup glass measuring cup. Working with 1 pop at a time, remove pop from cup. Dip top half of pop into chocolate topping; immediately sprinkle coconut over chocolate before it hardens. Serve immediately, or return decorated pops to freezer. Repeat with remaining pops.   

   Teriyaki-Mussel Maki Rolls

Try making this sushi recipe once and you’ll see how easy it is to make maki sushi rolls at home. In this sushi roll recipe, inspired by Chef Bun Lai, we use teriyaki-style glazed mussels, plus plenty of crunchy vegetables and even fruit. Vary the ingredients in the roll to suit your own taste. Serve with pickled ginger, wasabi and soy.



Teriyaki Mussels

4 pounds mussels, scrubbed and any fibrous beards removed
8 cloves garlic, smashed, peeled and chopped
1/4 cup finely chopped fresh ginger
1/2 cup water
1/4 cup pure maple syrup
3 tablespoons reduced-sodium soy sauce