Welcome to the Health and Fitness 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.
Do You Know When NOT to Call 911?
Survey Suggests Many People Call an Ambulance for Minor Medical Emergencies
Feb. 22, 2011 — One in three people don’t understand when an ambulance is not necessary to deal with common medical situations, a survey indicates.
The survey shows most people know when to call an ambulance for life-threatening medical emergencies like a heart attack, but many don’t understand when an ambulance is not needed for less urgent situations like a woman going into the early stages of labor.
Put Away the White Rice
Here’s a quick look at this week’s selection of grains:
LUNDBERG WEHANI This reddish-brown whole-grain rice has a slightly chewy texture and a nutty, savory flavor. To cook, combine 1 part rice with 2 parts water and salt to taste ( ½ to ¾ teaspoon per cup of rice). Bring to a boil, reduce the heat, cover and simmer 50 to 60 minutes until the rice has absorbed all the water. Turn off the heat, remove the lid, place a towel over the pot and return the lid to the pot. Let sit 10 minutes, and then serve.
For a nuttier taste, before adding the water sauté the rice in 1 tablespoon olive oil or canola oil until the rice smells toasty. A cup of raw rice yields about 3 1/3 cups of cooked rice.
LUNDBERG BLACK JAPONICA RICE A combination of medium-grain mahogany rice and short-grain black rice. Cook it like Wehani rice, above. A cup of raw rice yields about 3 ¾ cups cooked rice.
RUBY RED JASMINE RICE This red long-grain rice is distributed by a company that specializes in fair-trade products. The package says to cook 1 part rice in 2 ½ parts water, but I found a ratio of 1 to 2 worked better. Cook like the Wehani rice, above. A cup of raw rice yields about 3 cups of cooked rice.
PURPLE PRAIRIE BARLEY This hearty dark purple barley originated in Tibet. It takes 1 ½ hours to cook – 1 hour if you soak it overnight, which I recommend. Cook 1 part grain in 2 ½ parts water with salt to taste. Place a strainer over a bowl, and drain the soaked rice. Combine the soaking water (you don’t want to lose the pigment in it) with more water to make 2 ½ parts. Add salt to taste ( ½ to ¾ teaspoon per cup of grain), and bring to a boil. Reduce the heat, cover and simmer 1 hour or until the barley is tender and beginning to splay. A cup of cup raw rice yields just under 4 cups of cooked rice.
AMARANTH Amaranth is the tiny seed of a green native to the Americas. In Mexico, both the seeds and the greens are eaten. It’s very nutritious: high in protein, and very rich in the amino acid lysine, which most grains lack. Cook 1 part amaranth in 3 parts water, and stir often.
Amaranth Porridge
Black Rice and Soy Salad With Asian Dressing
Purple Barley Risotto With Cauliflower
Fried Red Thai Jasmine Rice With Shrimp
Red and Black Rice With Leeks and Pea Tendrils
