Category: Health Care

Medical Bankruptcy in the US Even With Insurance

Cross posted at The Stars Hollow Gazette

In the United States, 62% of all bankruptcies in the United States are due to medical bills. It is not among who you would think but most often effects middle aged, middle class, college educated homeowners. 80% of those people had health insurance, so why are they filing for bankruptcy? No other industrial country has this problem.

Our fellow blogger, lambert, writing for naked capitalism, featured this video from Real News Network:

Paul Jay of the Real News Network interviews Dr. Margaret Flowers, a pediatrician from Baltimore who advocates for a national single payer health system, Medicare for all, and Kevin Zeese, co-director of It’s Our Economy, an organization that advocates for democratizing the economy.

At his blog, Corrente, lambert continues to document the atrocities of the Obamacare ClusterFuck.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Pastas of Spring

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    The beautiful, sweet vegetables of spring ― artichokes and peas, favas and tender young asparagus, spring garlic and sweet spring onions ― come and go so quickly that I find myself impulse buying at the market and using them up in the simplest of dishes. They beg nothing more than pasta, and that’s a good thing because many of these vegetables are labor-intensive. It’s worth the time it takes to shell the peas, to free the heart of the artichoke from its leaves, to shell and skin favas. Then little more is required than a quick sauté or simmer with aromatics. You can always embellish, though, as I am doing this week with some recipes, with a pesto or, in the case of a baked orzo pastitsio with artichokes and peas, a béchamel.

~Martha Rose Shulman~

Whole-Grain Pasta With Mushrooms, Asparagus and Favas

This dish has heft and depth, but still showcases the delicate flavors of spring.

Orzo With Peas and Parsley Pesto

This is like a pasta version of the classic rice and peas risotto, risi e bisi.

Baked Orzo With Artichokes and Peas

A light yet comforting Greek-inspired dish enriched with béchamel.

Farfalle With Artichokes, Peas, Favas and Onions

The vegetable ragout is a simplified version of a classic Sicilian spring stew.

Penne With Peas, Pea Greens and Parmesan

A beautiful springtime pasta that makes the most of the pea plant.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Rice, No Bowl Needed

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I’ve always been a big promoter of brown rice, and I was happily testing recipes last week for short-, medium- and long-grain varieties when I remembered that there had been reports in the past year about dangerous arsenic levels in rice, particularly in brown rice. I thought about shelving the recipe tests and choosing another subject for this week’s Recipes for Health, but then I decided to take a closer look at the reports to see if there was a way to make rice viable for health-conscious rice lovers.

The study and report, both by Consumer Reports, are disturbing. It is clear that the levels of inorganic arsenic in rice and rice products are high, and that we and especially children, babies and pregnant women should limit our intake of rice and rice products such as cereals, rice cakes and rice beverages. Rice cereal for babies should not be the go-to baby food that it has been for years.

The better news is that the extensive testing by the Consumers Union of many brands of rice and rice products shows that some products are considerably lower in arsenic than others.

~Martha Rose Shulman~

Beet Greens and Rice Gratin

This Mediterranean-style dish is delicious hot or cold.

Beet Green, Rice and Ricotta Blinis

These are chunkier than pancakes because of the rice, but they are more cake than fritter.

Chard Leaves Stuffed With Rice and Herbs

The chard stems are not wasted, adding texture to the flavorful filling for these rolls.

Frittata With Brown Rice, Peas and Pea Shoots

The nutty rice makes this seasonal frittata especially substantial.

Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu

This recipe showcases some unusual greens, but plain kale makes a fine substitute.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

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I routinely throw them into salads of all kinds, and finely chopped walnuts can go into everything from omelets to pungent Mediterranean nut-based sauces to soups, pasta dishes and of course desserts. I consider them a pantry staple and keep a bag of shelled walnuts in the freezer at all times. When unshelled walnuts are available at my farmers’ market I keep them on hand as well. I use them up so quickly that I probably don’t need to keep the shelled walnuts in the freezer, but that’s where I always keep my nuts, because the oils in nuts are volatile and they can become rancid if they are not kept in a cool environment. I toast walnuts occasionally, but most often I prefer the sweeter flavor of fresh untoasted walnuts.

~Martha Rose Shulman~

Walnut Fougasse or Focaccia

Mediterranean flatbread where walnuts and their oil stand in for olives.

Leek and Turnip Soup With Kale and Walnut Garnish

The crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.

Green Bean and Fava Bean Salad With Walnuts

Two seasonal beans make a beautiful salad for spring.

Mache and Endive Salad With Clementines and Walnuts

A salad with two high-omega-3 ingredients.

Iranian Herb and Walnut Frittata

A classic Persian herb frittata with yogurt and walnuts.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

One Fish, Two Fish

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This week I made five different fish dishes and did not use any of the favorite four. I turned, as I always do, to the Monterey Bay Aquarium Seafood Watch pocket guide (they also have an app) for advice about best choices and good alternatives, and bought my fish from a fishmonger at my farmers’ market, from Trader Joe’s, and from Whole Foods. I avoided farmed fish, especially farmed fish from far away. The species I cooked included local Pacific sole, mahi mahi, arctic char, and Pacific halibut. Other good seafood choices are clams and mussels, striped bass, sardines, and rainbow trout.

~Martha Rose Shulman~

Oven-Poached Pacific Sole With Lemon Caper Sauce

A fish piccata of sorts, this dish is easy to make and the sauce is perfect for delicate fish like sole or flounder, as well as more robust fish like swordfish.

Greek Baked Fish With Tomatoes and Onions

The robust flavors in the tomato sauce work well with a variety of white fishes.

Oven-Steamed Arctic Char With Piperade

A sauce that works on just about any fish is particularly delicious with Arctic char.

Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes

A sauce similar to a vegetable ragout works over any firm white fish.

Broiled Fish With Chermoula

In Morocco, chermoula is traditionally used as a marinade for grilled fish.

NCAA Profits Off Athletes, Even Injured Ones

Cross posted from The Stars Hollow Gazette

During the recent madness of the NCAA Men’s Basketball Tournament, Louisville Cardinals’ player Kevin Ware fractured his lower leg during the game. The injury, caught on camera, was so gruesome that most news outlets refused to show the film or pictures. Fortunately for Ware, the injury, a fractured tibia that required surgery to repair, will most likely not end his college basketball career. He’s lucky, so far. Others have not fared so well, despite the fact that both the NCAA and the schools that are members make millions off these athletes, as well as, from the merchandise and advertising.

A 2009 New York Times article raised concerns about the inadequacy of health insurance for college athletes that the National Collegiate Athletic Association required.

But the association never established clear standards for that coverage when it introduced the rule four years ago, leaving colleges to decide for themselves. While some colleges accept considerable responsibility for medical claims, many others assume almost none, according to a review of public documents from a cross section of universities and interviews with current and former athletes, trainers, administrators and N.C.A.A. officials. [..]

Many students, whether athletes or not, have medical insurance through their parents. But these plans often exclude varsity sports injuries, limit out-of-state treatment or do not cover much of the bill. Some colleges buy secondary policies to fill the gaps, although even these plans have holes. And only players hurt badly enough to require extensive care can turn to the N.C.A.A. for coverage. Its catastrophic insurance carries a $75,000 deductible, which will increase to $90,000 next year.

The absence of mandated coverage for athletes has prompted calls for change.

That was four years ago and it seems little has changed. While the athletes play for free and risk injury that could end not only their playing but their college ambitions as well, since many are on athletic scholarship dependent on their participation. Dave Zirin, at The Nation, recounts what happened in the aftermath of Ware’s injury and the reaction of the NCAA and the university:

On Wednesday we learned that Adidas, in conjunction with the University of Louisville athletic department, will be selling a $24.99 t-shirt with Kevin Ware’s number 5 and the slogan “Rise to the Occasion” emblazoned across the back. His team will also be wearing warm-ups with Ware’s name, number and the slogan “All In.” (This tragically is not a tribute to Chris Hayes.)

You almost have to tip your cap: no non-profit does buccaneer profiteering quite like the NCAA. What other institution would see a tibia snap through a 20-year-old’s skin on national television and see dollar signs? In accordance with their rules aimed at preserving the sanctity of amateurism, not one dime from these shirts will go to Kevin Ware or his family. Not one dime will go toward Kevin Ware’s medical bills if his rehab ends up beneath the $90,000 deductible necessary to access the NCAA’s catastrophic injury medical coverage. Not one dime will go towards rehab he may need later in life.

Kevin Ware was returned to the unversity accompanied by hi s coach and has been declared well enough to attend the “Final Four.” Meanwhile, university officials were mum on what will happen to his scholarship in the fall if rehab doesn’t go well over the summer.

MSNBC’s Chris Hayes addressed the question of NCAA athletes as uncompensated employees of the NCAA and the “fat profits” the NCAA makes off not just the games but the individuals after they leave the team.

If you happen to be among the millions of people who watched the NCAA tournament Sunday, you watched as Louisville Cardinals sophomore guard Kevin Ware broke his leg during an awkward fall after a routine move: an injury so gruesome it left players in tears, and more than a few people feeling sick to their stomachs.

People who saw it in real-time howled involuntarily. Everyone in the stadium was affected. Social media blew up.

Right away, people wanted to know if Ware’s leg was going to be OK, and if he was ever going to play basketball again. But they also wanted to know-I wanted to know-if Ware isn’t going to play basketball again because of this injury, is he going to be able to go back to Louisville next year, and is he going to have a scholarship?

If Ware isn’t going to have a scholarship, what’s going to happen to him? And in any case, who is going to pay his medical bills? Is he covered for this? And most profoundly and urgently, why isn’t Kevin Ware being paid for his labor? [..]

It was gruesome on a visceral level, because of the severity of the injury, but it was also gruesome because while all of us were enjoying the game, all the people making money off of it, including the advertisers, and athletic directors, and apparel companies, had to reckon for a brief instant with the fact that this kid, now in agony, was on the job making their programs possible.

Chris noted an article in The Atlantic by Taylor Branch; it is long but a must read that tell os the scandalous mess that is the NCAA and college sports.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Building a Better Sandwich

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Sandwiches of all kinds are perfect vehicles for vegetables, and I am always perplexed when I stand at a refrigerator case in an airport looking at the selection of sandwiches and see little more than a thin slice of tomato or lettuce here and there amid layers of cheese, tuna or chicken salad, roast beef and sandwich meats. Vegetables can take the place of those salty sandwich meats and cheeses. They also provide one way to reduce sodium in a sandwich, which is more effective than trying to reduce sodium in breads, which require salt for all sorts of reasons, palatability being just one of them.

~Martha Rode Shulman~

Tomato, Kale, Mozzarella and Pesto Sandwich

You can use a country whole wheat bread for this sandwich, but what I really like to use is focaccia.

Two Tofu Sandwiches:

A vegetable sandwich with or without kimchi.

Mushroom Melt With Parsley Pesto, Kale and Arugula

A vegetarian sandwich that is light on the melt and generous with the greens.

Creamy Goat Cheese and Cucumber Sandwich

A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor.

Chicken, Chermoula and Vegetable Sandwich

Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Beans and Greens: A Power Couple

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    If you’ve been a longtime follower of Recipes for Health, you know how much I like combining beans and greens. They make a good, nourishing couple, and every peasant cuisine in the world seems to know this.

   One of my favorite dishes from the Veracruz region of Mexico is a delicious black bean soup that brings together the beans and a local green that’s related to lamb’s quarters, for which I substituted spinach when I adapted it for Recipes for Health. I love to add greens to hearty minestrones and kale to slow-baked beans. One of my favorite dishes from the Southern Italian region of Apulia is bitter greens with dried favas, and I love a simple mussel or clam stew with beans and greens. You’ll find pomegranate molasses, lots of slowly browned onions and a garden of fresh herbs – mint, dill, cilantro – in several of this week’s recipes.

~Martha Rose Shulman~

Bean and Green Herb Stew

This dish is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans.

White or Pink Beans With Beet Greens and Parmesan

A great way to use up your Parmesan rinds.

Baked Beans With Pomegranate Molasses, Walnuts and Chard

This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.

Black-Eyed Pea Soup or Stew With Pomegranate and Chard

A hearty Persian-inspired dish that can be a soup or a stew.

Large White Bean, Tuna and Spinach Salad

A substantial salad that is good any time of year.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Cutting Down on the Meat, but Not the Taste

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There are many ways to cut down your meat intake and increase your vegetable consumption without becoming a vegetarian. Culinary traditions around the world are filled with dishes in which meat is used sparingly, for flavor and substance, but is not at the center of the plate. Think stir-fries, and some of your favorite pastas that have a little bit of pancetta but are really all about the tomatoes.

Some of America’s biggest food service companies are committed to increasing vegetable consumption, but they don’t want to lose their meat-loving customers, so they are figuring out ways to create dishes with less meat that are still appealing. You may face this challenge in your own family; you want everybody to cut down on meat consumption, but they love their burgers.

Chef Scott Samuel’s Roasted Mushroom Base and Mushroom Burgers

This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America, uses in conjunction with beef in his burgers. I have cut the amount of olive oil that Scott uses from 1/2 cup to 1/4 cup.

Mushroom and Turkey Burgers

Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.

Mushroom and Beef Meatballs

The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well.

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

These are smaller than burgers and are served without buns, with a pungent garlic sauce.

Rainbow Beef

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.

Health and Fitness News

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

For Flavor and Versatility, Add Bulgur

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   It comes in four different grades – fine (#1), medium (#2), coarse (#3), and very coarse (#4)- and each type lends itself to a particular kind of dish. In the Middle East pilafs are made with medium, coarse, and very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur. In my kitchen I use the medium grind for a delicious breakfast porridge that has the flavor of a hearty cream of wheat, and I add it to breads and other baked goods. Coarse bulgur goes into pilafs and soups, casseroles and stuffed vegetables.

   I don’t know if bulgur is going to be the next quinoa – probably not, as these days so many people shun wheat. But if I had to choose one over the other for flavor and versatility, I’d go with bulgur. One thing it has going for it is that it can be reconstituted without cooking, though you can also cook it in boiling water (the grains will be a little fluffier if you do). As for the nutritional profile, whereas quinoa has a little more protein (4 grams per 100 grams of grain compared with bulgur’s 3), bulgur is less caloric (83 calories per 100 grams compared with quinoa’s 120), higher in fiber (4 grams versus 3), slightly lower in carbohydrates (19 grams compared with 21) and sodium (5 mg compared with 7).

~Martha Rose Shulman~

Whole Wheat Irish Soda Bread With Bulgur

A quick and easy bread with a rich and nutty taste.

Bulgur, Spinach and Tomato Casserole

A simple, satisfying casserole with spinach and Middle Eastern-inflected tomato sauce.

Winter Tomato Soup With Bulgur

A thick, satisfying winter soup.

Bulgur Maple Porridge

A delicious and healthy morning meal.

Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning

A simple skillet supper with a savory mixture of mushrooms and spinach.

Health Care Costs: The Hard To Swallow Pill

Cross posted from The Stars Hollow Gazette

Journalist Steve Brill wrote brilliant cover story for Time magazine, Bitter Pill: Why Medical Bills Are Killing Us, which lays out the reason US health care costs are out of control, just follow the money. He explains how the hospitals and their executives are scamming the system through billing to maximize profits. As an examples of the absurd charges, for a 15 cent Tylenol tablet hospitals charge as much as $1.50, $6 for a marker used to mark the body before surgery and as much as $77 for each of four boxes of gauze used. In hospital a patient can be charges as much as $450 for an electrocardiogram that in a doctor’s office would only cost $150.

This doesn’t happen in other countries where costs are controlled by government set rates for what both private and public plans can charge for various procedures. The problem here in the US isn’t that we don’t have single payer, it’s that the government doesn’t regulate the prices that health-care providers can charge. But in an article at the Washington Post by Sarah Kliff for the Wonkblog writes that we don’t need to look to other countries:

Maryland has succeeded in controlling costs for about four decades now. It is the only state that sets rates for hospitals, with the state government deciding what every Maryland hospital can charge for a given procedure..

That system started in 1976, when Maryland had hospital costs 26 percent higher than the rest of the the country. In 2008, the average cost for a hospital admission in Maryland was down to national levels. “From 1997 through 2008, Maryland hospitals experienced the lowest cumulative growth in cost per adjusted admission of any state in the nation,” the state concluded in a 2010 report (pdf).

Here is a brief summery of the article and what you should know about why health care in this country costs so much (and it isn’t malpractice lawsuits, as some would have you believe):

  • Hospitals arbitrarily set prices based on a mysterious internal list known as the “chargemaster.” These prices vary from hospital to hospital and are often ten times the actual cost of an item. Insurance companies and Medicare pay discounted prices, but don’t have enough leverage to bring fees down anywhere close to actual costs. While other countries restrain drug prices, in the United States federal law actually restricts the single biggest buyer-Medicare-from even trying to negotiate the price of drugs.
  • Tax-exempt “nonprofit” hospitals are the most profitable businesses and largest employers in their regions, often presided over by the most richly compensated executives.
  • Cancer treatment – at some of the most renowned centers such as Sloan-Kettering and M.D. Anderson – has some of the industry’s highest profit margins. Cancer drugs in particular are hugely profitable. For example, Sloan-Kettering charges $4615 for a immune-deficiency drug named Flebogamma. Medicare cuts Sloan-Kettering’s charge to $2123, still way above what the hospital paid for it, an estimated $1400.
  • Patients can hire medical billing advocates who help people read their bills and try to reduce them. “The hospitals all know the bills are fiction, or at least only a place to start the discussion, so you bargain with them,” says Katalin Goencz, a former appeals coordinator in a hospital billing department who now works as an advocate in Stamford, CT.

    Recently, Mr Brill sat down with Hardball guest host Michael Smerconish  and Neera Tanden from Center for American Progress to discuss how the rising health care costs are killing Americans:

       And it actually that bears on the conversation we’re having, because a chunk of that money is paid by Medicare. Medicare is I point out in the article is very efficient at most things. It buys health care really efficiently, which is a great irony, because it’s supposed to be the big government of bureaucracy.

       Where Medicare is not efficient is where Congress, because of lobbyists have handcuffed Medicare. Medicare can’t negotiate what it pays for any kind of drugs. It can’t negotiate what it pays for wheelchairs, diabetes testing equipment. And if Congress took those handcuffs off of Medicare, you could get about half of the spending cuts that we’re sitting around here talking about.

    Raising the eligibility age and/or applying a means test as ways to reduce the cost of Medicare will not fix the rising costs. Only government regulation of the hospitals and the ability of Medicare to negotiate pricing for procedures, equipment and supplies will cut the cost for the patient and the tax payers. Take the profit motive out of saving lives and keeping Americans healthy.

    Health and Fitness News

    Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

    Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

    You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

    A Rainbow of Root Vegetables

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    Since root vegetables and tubers keep well and can be cooked up into something delicious even after they have begun to go limp in the refrigerator, this week’s Recipes for Health should be useful. Root vegetables, tubers (potatoes and sweet potatoes, which are called yams by most vendors – I mean the ones with dark orange flesh), winter squash and cabbages are the only local vegetables available during the winter months in colder regions, so these recipes will be timely for many readers. [..]

    Sweet winter vegetables also pair well with spicy seasonings. I like to combine sweet potatoes and chipotle peppers, and this time in a hearty lentil stew that we enjoyed all week.

    Martha Rose Shulman

    Leek Quiche

    A lighter version of a Flemish classic.

    Spicy Lentil and Sweet Potato Stew With Chipotles

    The combination of sweet potatoes and spicy chipotles with savory lentils is a winner.

    Roasted Carrots and Scallions With Thyme and Hazelnuts

    Toasted hazelnuts add a crunchy texture and nutty finish to this dish.

    Carrot Wraps

    A vegetarian sandwich that satisfies like a full meal.

    Rainbow Potato Roast

    A multicolored mix that can be vegan, or not.

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