Dear To sneeze or not to sneeze,
People in the United States spend billions of dollars a year trying to escape the misery of the common cold. Though some swear by remedies ranging from vitamin C to garlic to exercise, scientists have not conclusively found anything that will prevent, cure, or shorten the course of the common cold. The manufacturers of Airborne claim that the unique combination of herbs, amino acids, antioxidants, and electrolytes "offers vitamin and mineral support for hours," and imply that it helps the body fight bacteria and viruses by boosting the immune system. They have withdrawn their original claims that their product cures or prevents colds.
In addition to vitamins, Airborne contains Echinacea, an herbal supplement some people take on its own for colds or the flu. Similar to research on vitamin C, studies draw a mix of conclusions about whether Echinacea works in preventing or treating colds. There are many products on the market, as well as natural remedies, that successfully treat the symptoms of the cold: body aches, sore throat, stuffy nose. However, as of yet, there is no proven cure.
Some people may feel that Airborne works for them, but it's tough to say conclusively. Colds can last anywhere from one to ten days and a person's immune system will eventually fight it off, even without vitamins or supplements. There has been one study on the effectiveness of Airborne. The clinical trial was a double-blind, placebo study, meaning that neither the researchers nor the participants knew who took the real supplement and who took the placebo until after the trial ended. The study found that Airborne out-performed the placebo, however many people question the potential bias of this study because the research was conducted by the manufacturer.
Additionally, some people have expressed concern about the amount of vitamins A and C contained in Airborne. According to the Food and Drug Administration, the average adult should have 5000 units of vitamin A each day, and 60mg of vitamin C. One dose of Airborne contains 5000 units of A and 1000mg of C, and the package recommends taking a dose every three hours. That means taking significantly more than the recommended daily allowance of both. Overdosing on vitamin A may cause nausea, vomiting, headache and dizziness. Too much C can cause diarrhea and excess gas.
Subways and other enclosed spaces with many people can be germy, especially in cold season. Medical professionals say your best defense against the common cold is maintaining a healthy lifestyle. That includes: eating a balanced diet, being physically active, and getting plenty of sleep. On top of that, thorough hand washing with soap and water, especially before you eat, can keep the subway germs at bay. So, before you go out and buy the new very berry flavor of Airborne or a similar supplement, it might be wise to take its claims with a grain of salt (mix with 8 ounces of water and gargle!).
Canola oil comes from a hybrid plant developed in Canada during the late 1960s to early 1970s using traditional pedigree hybrid propagation techniques (not genetically modified) involving black mustard, leaf mustard, and turnip rapeseed. The original rapeseed plant was high in erucic acid, which is an unpalatable fatty acid having negative health effects in high concentrations. Canola oil contains less than 1 percent erucic acid. In fact, another name for canola oil is LEAR (Low Erucic Acid Rapeseed) oil.
Your confusion about canola oil's safety is understandable. While the Internet can be a great source of information, many rumors and urban legends have circulated on web sites and been passed along in e-mails. Urban legends usually warn of dire consequences from something perfectly innocent; they often relate a story about someone who had such a terrible experience with something, yet that person almost always remains anonymous. These often frightening stories or accusations usually lack enough detail to make scientific, logical evaluation of the claim. The scare tactics of canola oil fit into this scenario.
Some of the information circulating on the Internet states that canola oil causes endless maladies: joint pain, swelling, gum disease, constipation, hearing loss, heart disease, hair loss... the list goes on and on. Canola oil has undergone years of extensive testing to assure its safety. In truth, canola oil contains essential fatty acids that our bodies need and cannot make on their own. Over 90 percent of the fatty acids present is the long chain unsaturated variety that has been proven beneficial to health.
It has also been claimed that canola oil is used in making mustard gas, a poison. This is totally untrue. Actually, mustard gas doesn't even come from the mustard plant; it was so named because it smells similar to mustard. Canola oil has allegedly been used as an industrial lubricant and ingredient in fuels, soaps, paints, etc. The truth is that many vegetable oils, such as corn, soybean, and flax, are also used in these applications. That doesn't make those oils unhealthy or dangerous. Canola oil has also been accused of killing insects, such as aphids. Again, all other oils can do the same, not by poisoning insects, but by suffocating them.
In China, rapeseed oil cooked at very high temperatures was found to give off toxic emissions. In the U.S., the combination of refined oils, added antioxidants, and lower cooking temperatures prevents this from occurring. In China, the oil contains contaminants, is not refined, and has no antioxidants. Some people have blamed the Canadians for paying the United States government to have canola oil added to its GRAS (Generally Recognized As Safe) list. There is absolutely no evidence of this.
As you can see, misinformation can be used to scare people. Good thing you knew where to turn! For more information on canola oil, you can check out the Canola Council of Canada web site.
Lactobacillus acidophilus is bacteria, not the pathogenic type that causes illness, but actually one of several kinds of beneficial bacteria called probiotics. These helpful bacteria are normally found in the intestine and the vagina. They are also naturally available in cultured or fermented dairy products, such as yogurt that contain live active cultures and acidophilus milk. Probiotics are also sold as nutritional supplements. Since the U.S. Food and Drug Administration (FDA) does not regulate dietary supplements, the presence and/or amount of live active cultures in supplements is not guaranteed.
Probiotics appear to offer various health benefits. They create a more acidic environment in the intestine and vagina, which helps keep harmful bacterial growth in check. This natural balance can be disrupted, however, by antibiotic use and illness. In these cases, the bad bacteria proliferate, usually causing conditions such as diarrhea or vaginal infections. Taking probiotics may help reduce the symptoms of diarrhea and treat vaginal infections.
Other possible benefits include enhancement of the immune system, helping the digestion process, production of antimicrobial substances, and protection against certain chronic illnesses, such as cancer, among other possibilities. However, more research is needed to definitively demonstrate that probiotics have these favorable actions.
To answer your question: There has been some research to suggest that L. acidophilus (commonly combined with another probiotic) may reduce the risk and/or duration of of some cases of diarrhea if used as a preventative measure. More specifically, a few studies have shown that the use of this probiotic has reduced the risk and incidence of diarrhea associated with antibiotic use and chemotherapy. In another study, a combination of probiotics that included L. acidophilus resulted in a shorter duration of acute diarrhea in children. While these findings are promising, there is currently no consensus on whether L. acidophilus alone or in combination with other probiotics would be effective for the prevention or treatment of traveler’s diarrhea.
Despite this research, if you are considering using L. acidophilus or other probiotics, consult your health care provider before doing so. Those who are pregnant or immune-compromised will need to determine whether or not it's medically safe to take probiotics. Adverse effects include gas and/or bloating, irritation, sensitivities or allergies, and interactions with over-the-counter or prescription drugs and/or other dietary supplements.
There are other remedies for diarrhea, including antidiarrheal and antimicrobial medicines, but these are not recommended in all cases. When the cause is food poisoning, it’s best to let the illness run its course. Antidiarrheals can delay the time it takes for food-borne microorganisms to leave the body.
Hope this helps!
It's easy to become confused with the whole array of dietary supplements on the shelves nowadays. One form may claim superiority in advertisements, but how are you to know for sure which ones are right for you?
First of all, vitamins and minerals are needed in our bodies in relatively small amounts. Vitamins may be present in our blood, organs, or other tissues. Although each micronutrient (scientific term for vitamins and minerals) has a specific function, here's a brief overview by category:
Water-soluble vitamins (all the B vitamins and vitamin C) and many minerals act as co-enzymes, meaning they aid in chemical reactions in the body. Excessive amounts don't make reactions occur faster or more efficiently than adequate or recommended amounts. Plus, too much of one mineral may actually inhibit the absorption and effectiveness of another.
Fat-soluble vitamins (vitamins A, D, E, and K) are involved in specific roles of maintenance and repair of body cells and tissues. Unlike water-soluble vitamins, extra amounts of fat-soluble vitamins are not excreted, so over-saturation of these may lead to toxicity.
Minerals have a variety of functions, ranging from water and acid-base balance, to bone structure and co-enzyme activity, as mentioned before.
As long as you consume a sufficient vitamins and minerals, a constant influx is not necessary, and may also be harmful. For example, time-release niacin is not recommended because it can cause liver damage. Time-release iron supplements are ineffective because the point of release in the intestinal tract does not absorb this mineral efficiently. Some time-release supplements contain coatings that prevent the absorption of fat-soluble vitamins. As you can see, time-release nutritionals are certainly not worth the extra money manufacturers often charge for them. Besides, Mother Nature has already provided us with a way to time-release our nutrients... by getting them from a variety of foods, eaten at various times throughout the day.
To get to your last question, you are among quite a number of men and women who have expressed concern over whether their multi-vitamin "works" or "doesn't work"; that is not really the point of these supplements. Their purpose is to help certain people fill in nutritional gaps when they are unable to eat enough food or obtain adequate vitamins and minerals from their diet. Multi-vitamins also might be recommended for some vegetarians, dieters, and others who have food allergies, intolerances, or other problems associated with eating particular foods. A supplement may benefit the elderly, too, because sometimes older people can't absorb nutrients as well as they did in their youth. Remember, the meaning of a dietary supplement is to add to a diet, not to take the place of food!
Wild yam (Dioscorea villosa) and Mexican yam have been marketed as alternatives to synthetic progesterone (not estrogen), which is a hormone taken by some women during menopause. These yams contain diosgenin, a plant substance that has a chemical structure similar to progesterone. In the laboratory, diosgenin can be converted to progesterone by using specific reagents and enzymes to carry out a series of chemical reactions. This transformation can only be performed in a lab — the same process does not occur in the human body. As a result, it's actually misleading for a manufacturer to term a wild yam supplement as "natural progesterone" because it is not progesterone, nor does it have any impact on a woman's hormone levels. Since diosgenin doesn't have hormonal activity itself, creams containing this substance are not effective.
In the United States, what is commonly referred to as a "yam" is actually a variety of sweet potato (ipomoea batatas). Yams are similar in shape to sweet potatoes, but are drier and starchier in taste, and are rougher and scalier in texture. Sweet potatoes are a good source of beta-carotene, vitamin C, folic acid, and some B vitamins. Predominantly grown in the Caribbean and Africa, yams are a good source of potassium, but contain no beta-carotene, and have lower levels of B vitamins, vitamin C, and folic acid than sweet potatoes. Eating sweet potatoes or yams will provide nutrients, but, as they contain neither progesterone nor estrogen, they won't affect a woman's hormonal balance.
Some of the fiber supplements (available in powder and pill forms) you are referring to are designed to help alleviate constipation, and are to be used for a limited time only. That's because if a person has chronic constipation, the cause needs to be determined. Other products can be used as supplements, as long as there are no underlying medical issues, such as chronic constipation. Two steps to determine how you use supplements are 1) read the labels carefully to find a fiber product that can be used daily, and 2) speak with your health care provider to determine if you should be taking a daily supplement.
For people who experience constipation or other irregularity with their bowel movements, some causes may be:
- Inadequate fiber consumption
- Lack of exercise
- Insufficient fluid intake
- Change in one's daily routine
- Ignoring the urge to move one's bowels
- Certain diseases
- Some medications
Luckily for you and anyone who needs more fiber, fruits and vegetables aren't the only good sources for getting more fiber into your diet. Here are some fiber boosting tips:
- Have a higher fiber cereal for breakfast — try to select one that contains at least 5 grams per serving.
- Add beans to salad, or dine on a cup of chili for lunch. Each ½ cup of beans contains 3 to 4 grams of fiber.
- Choose whole wheat bread, which has 2 grams of fiber per slice.
- Munch on berries (one serving = ½ cup), pears (1 medium with skin), and oranges (1 medium). If you eat just two servings of these a day, you'll add 7 to 8 grams of fiber.
- Snack on popcorn (go for air-popped). You get 1 gram of fiber per cup (equal to about 2 to 3 handfuls).
- Have a baked potato, which has almost 4 grams of fiber.
- Chomp on a medium carrot, which can add 2 grams of fiber.
Part of the benefit of getting fiber through food is that you will also take in the abundant vitamins, minerals, and plant chemicals (phytochemicals) that are present — you'll get lots of important nutrients, such as vitamin A, thiamin, riboflavin, niacin, folate, vitamin C, vitamin E, chromium, copper, iron, magnesium, potassium, and zinc; also in these foods are disease fighting plant chemicals, such as anthocyanins, alpha and beta-carotene, isoflavonoids, and phytosterols, among others.
If you do take a fiber supplement, you'll want to be careful because too much fiber can bind important minerals, such as calcium, iron, and magnesium, decreasing their absorption by the body. If you have more questions about your use of supplements, it would be a great idea to ask your health care provider, who knows your medical history and can recommend the best source of fiber for you. If you're a Columbia student, you can make an appointment with Medical Services (Morningside) or the Student Health Service (CUMC).
Wishing you continued regularity,
Dear In a quandary,
Your friend definitely isn't alone, but in order for her to change her behaviors or ingrained patterns, she needs to acknowledge that a problem exists, or see a benefit from making a change. Because food and eating habits are such a personal aspect of our lives, it can be a sensitive area of discussion. To answer your first question, diets that are high in fat, sodium, and calories, and low in fruits, veggies, calcium, and other nutrients, may contribute to the development of diseases, such as heart disease, diabetes, hypertension, and osteoporosis, among others. If this factor is a concern to your friend, she may consider changing her patterns. However, if she is healthy now, the thought of developing any of these conditions in the far off future may not be motivation enough for her in the present time to change habits with which she's been comfortable.
One thing is for sure — criticizing and nagging don't work! So, what can you do? First of all, you can suggest spending time together doing some sort of activity. If you can get your friend moving, she may become interested in eating more healthfully. Try to disguise exercise into a fun pursuit. Some ideas include:
- Going for a walk
- Bike riding
- Flying a kite
- Playing Frisbee
- ice skating
- Borrowing a dog to bring to the park (or bringing your own) and playing ball
Another tact you can try is to determine something that is important to her, and show her that eating better can help improve the matter. While many people aren't motivated by diseases they can't relate to or that seem intangible, immediate concerns can hold more relevance. For example, skin problems, low energy levels, or stomach discomfort can promote a greater incentive or inclination to change. If she complains about any of these conditions, some appropriate suggestions could include drinking more water than diet soda, substituting a juicy piece of fruit for the chips, or heading over to an enticing salad bar rather than making a quick trip for fast food. Considering and implementing any changes or new patterns are only part of the challenge; maintenance is also key, and can be easier to follow-through when done together with a peer than by one's self. Your can demonstrate your support by bringing over some farm fresh apples, cooking a healthy meal together, going to lunch together at an eatery where healthy choices are available, walking together regularly during lunch breaks, etc.
Remember, gentle suggestions are better received than harsh criticism. Advice that begins with "You should..." may fall on deaf ears. Instead you can try to initiate a discussion, saying something like, "You know, I just read an article that said drinking water is important for keeping skin healthy... and I'm drinking more water as a result." Having a conversation about this subject may get your friend to think, and perhaps try, to take steps leading to healthier patterns of eating and activity. Then again, she may decide not to pursue anything at this time. If this is the case, you can express your concern to your friend, and let her know that if she would ever like to pursue healthier eating habits you are ready to support her. In the mean time, remember why you're friends in the first place and enjoy your time together!
November 7, 200821262
To the reader:
I think you could try to teach your friend about enjoying healthy food. It only works if you are subtle, so work in small steps. Try inviting her over for dinner and cooking...
To the reader:
I think you could try to teach your friend about enjoying healthy food. It only works if you are subtle, so work in small steps. Try inviting her over for dinner and cooking a healthier version of pizza or lasagne or some other food she might recogize. Or take her out for a healthy but filling meal at a good quality restaurant (Italian is often good for this). By doing this the aim is to lead by example: show her that healthy food tastes great, fills you up and can contribute to a fun meal, as well as being good for you. Then she will see that living a healthy lifestyle needn't be torture, in fact it is something that a lot of people (chefs, gourmet food lovers, etc.) deliberately seek! Good Luck!
Put down your fork and raise your glass. Here's to feasting sensibly, moderately, and contentedly:
Before the meal:
- Eat your regular daily meals rather than skipping to save room for a big holiday meal. Being overly hungry is a potential recipe for too much holiday cheer. Instead, eat a snack before you head out (vegetables or a piece of fruit are good options) so you will be less likely to overeat when you arrive.
- If you need to bring a food to share, bring a healthier option. You can also try using ingredient substitutions to reduce the fat, sugar, salt, and calorie content of some of your favorite holiday recipes.
- ChooseMyPlate.gov also has a guide for making healthier choices during the holidays that you can review.
As you’re deciding what to put on your plate:
- Focus more on the people, less on the fare. Try to spend time talking with other guests. Play a game, go for a walk, or try to engage in other activities that are not focused on eating.
- Take a moment to think about the food options in front of you before deciding what to put on your plate. For example, if you choose stuffing and mashed potatoes, consider balancing your meal with some veggies instead of grabbing a roll with butter.
- Foods that are high in fat make us feel full. If your holiday table is filled with fried foods or dishes with rich sauces, enjoy a limited amount of these. If the meal is served family style (passed around the table in serving dishes), it's fine to decline some items. For items you do select, take portions that are the amount you usually eat. Many people pile up their plates, and then feel obliged to eat everything.
- If the holiday meal is served buffet-style, check out all the offerings before getting in line. You can avoid overloading your plate by taking only the items you really want to eat. Buffets are invitations for over-sampling the savories and sweets.
- If it's appropriate to do so, get up between courses. An extra pair of hands clearing the table is often appreciated and will give you a chance to digest.
Some food for thought while you chew:
- It can take 20 minutes or more to feel full. During the meal, eat slowly, chew thoroughly, chat with your neighbors, and sip water regularly to let your brain catch up with your stomach and register your fullness. Check in with yourself to see how you're feeling. Are you starting to get satiated? Try to become more in tune with your fullness cues and listen to them.
- Watch out for the effects of alcohol. It increases one's appetite, setting the stage for overeating (it is also high in calories).
Actions to take after the holiday repast:
- Take a stroll after the meal to get some exercise and help the food settle in your stomach.
Enjoying the holiday season doesn't have to mean overindulging in holiday cheer. Being mindful of your eating (and drinking) doesn't have to be limiting; it can actually enhance your experience.
The "good fat/bad fat" you've heard about refers to fat's potential to cause disease. All fats have the same amount of calories, but they vary in their chemical compositions and effects on health. Fats are made of chains of carbon and hydrogen atoms. The saturation refers to whether all the available spaces on the carbon chain are bonded to hydrogen atoms, or if there are any hydrogen atoms missing. The three forms of fat found in nature are:
These fats have all of their carbon atoms filled (saturated) with hydrogen. Saturated fat is primarily found in high-fat cuts of meat, poultry with the skin, whole and 2 percent dairy products, butter, cheese, and tropical oils: coconut, palm, and palm kernel. Our body needs a small amount (about 20 grams) of saturated fat each day, but the typical American diet usually exceeds that amount. Too much saturated fat may cause a person's bad cholesterol (LDL) to rise and may also increase the risk of developing certain types of cancer. You can look for the amount of saturated fats in a serving of food on the nutrition label, under the heading "Saturated Fat" below the larger heading of "Total Fat."
These fats have one space missing a hydrogen atom, instead containing a double bond between two adjacent carbon atoms. Monounsaturated fat is found in olive oil, canola oil, peanut oil, and in most nuts and nut butters. This type of fat does not cause cholesterol to increase. When a person substitutes monounsaturated fat for saturated fat, it helps to lower the bad cholesterol and protects the good cholesterol (HDL) from going down. The amount of monosaturated fats (and polyunsaturated fats, see below) is not listed separately on the food label, but it can be calculated by subtracting the saturated and trans fats (see below) from the total fat.
These fats have more than one hydrogen atom missing in the carbon chain and therefore contain more than one double bond. The two major categories of polyunsaturated fats are Omega-3 and Omega-6 fatty acids. Omega-3 means there is a double bond in the third space from the end of the carbon chain. These fats are extremely healthful in that they protect against sudden death from heart attack. They can also help people lower their triglycerides. Omega-3s are used by the body to produce hormone-like substances with anti-inflammatory effects. The best sources of Omega-3s are fatty fish, such as salmon, sardines, mackerel, herring, and rainbow trout, among others. Canola oil, walnuts, and flaxseed also contain some Omega-3s.
Omega-6 fats have a double bond in the sixth space from the end of the carbon chain. These fats are found in oils such as corn, soybean, cottonseed, sunflower, and safflower. Omega-6 fatty acids are used in hormone-like substances that promote inflammation. Replacing saturated fats with Omega-6 fats may reduce levels of total, bad, and good cholesterol. Many health experts suggest that the ratio of Omega-6 to Omega-3 fatty acids should be 4:1 for optimal health. (Most Americans get 14 - 20:1 — a lot more than needed!) These fats are not listed separately on the food label.
The other type of fat that is found in food, but isn't natural, is:
Hydrogenated Fats (also known as Trans Fats)
These are manufactured by adding hydrogen to a polyunsaturated fat, making it solid at room temperature. However, instead of having the qualities of a polyunsaturated fat, it takes on some of the traits of a saturated fat. In the past, trans fats were widely used in foods as a replacement for saturated fats. Then it was discovered that trans fat was even worse than saturated fat in terms of its effects on health. In addition to raising LDL cholesterol, as saturated fat does, it also decreases the level of HDL cholesterol.
Many companies have found ways to eliminate trans fats from their products and all companies are now required to list the amount of trans fats on the nutrition label. Be aware that products containing half a gram or less of trans fat per serving are allowed to report zero grams of trans fat on the nutrition label. The best way to check for trans fat is to read the ingredients label; if you see the words "partially hydrogenated" or "hydrogenated" in front the word oil, the food probably has a small amount of trans fat. This doesn't mean you shouldn't eat the food, but you should limit the amount you eat — a little can add up to a lot. Some foods contain small amounts of naturally-occurring trans fats, but these fats, unlike man-made trans fats, probably do not increase the risk of heart disease and other conditions. Moreover, some manufacturers are now replacing trans fat with saturated fats, so be sure to check the nutrition label to keep your total intake of unhealthy fats in check.
Although too much can have negative results, fats are certainly required for good health. Here are some of the positives — fats:
- carry flavors
- impart desirable textures — smooth, creamy, and crispy, to name a few
- give us a sense of fullness and satisfy hunger
- are needed to absorb and store certain vitamins and plant chemicals
- can contribute to a person's enjoyment of food
- are essential building blocks in cell production, maintenance, and repair
- provide and store energy for the body's use
Bear in mind, though, that the calories from fat can add up fast since they are more concentrated in fat than in protein or carbohydrate. Also, as mentioned above, consuming too much saturated and trans fat may result in negative health consequences in some people. The secret is not to stay to one extreme or another; try to be flexible in your fat intake. What does that mean? Balance your meals and snacks. If you find you have a high fat meal (especially high in saturated fat), make the next one lower in fat. Or, if you choose a higher fat food, complement it with a lower fat one. We don't have to live an "all or nothing" philosophy when it comes to fat.
Dear Student & Parent,
Bravo to eating breakfast! It's fairly well known as this point that a healthy breakfast is a great way to start each day — especially when it's made from scratch. Taking into consideration that, just sometimes, younger people are a little picky about what they'll eat, not to mention the energy it can take a groggy chef to whip up something in the A.M., here are a few easy, interesting, and nutritious breakfast recipes:
Creamy Apple-Cinnamon Oatmeal (makes two servings):
2 c. skim milk
1 c. rolled oats
1 T. Brown sugar
1 T. Maple syrup
1 apple — peeled, cored, and chopped into cubes
- In a medium pot, heat the milk over medium heat, almost to a boil.
- Add the oatmeal, reduce the heat to low, and cook for about 5 minutes, or until all of the milk is soaked up by the oatmeal.
- Add the brown sugar, maple syrup, and apple pieces. Stir well and serve.
Berry Parfaits (makes two servings):
2 containers of yogurt (vanilla, lemon, or peach)
2 c. mixed berries: strawberries, raspberries, blueberries, and/or blackberries
1 c. low fat granola
- In 2 glasses or plastic cups, add a layer of yogurt to the bottom. Cover with a layer of berries, and then sprinkle on a layer of granola.
- Repeat the layers until the glasses or cups are full, ending with a sprinkle of granola.
Egg Scramblers (one serving):
1 or 2 eggs
1 toasted whole wheat pita or toasted English muffin
Optional item(s): mushrooms, peppers, grated cheese, chopped tomatoes, onions, salsa, or whatever else you like!
- Crack eggs into a glass measuring cup and beat well. Mix in any other ingredients you like.
- Cover tightly with a microwave safe plastic wrap.
- Microwave at 70 percent: 1 minute for 1 egg; 1-½ minutes for 2 eggs — slightly longer if you add other ingredients, or if you like your eggs more well done.
- Spoon into a pita, or onto a toasted English muffin.
- Crack eggs into a bowl and beat well. Mix in any other ingredients you like.
- Pour egg mixture into a non-stick pan. Cook over low heat, stirring occasionally, until eggs are cooked through, not runny.
- Spoon into a pita or onto a toasted English muffin.
Banana Smoothie (makes one serving):
1 banana cut into 1-inch chunks (works great if already frozen)
½ c. yogurt
½ c. milk or soy milk
2 T. honey or jam
¼ t. vanilla extract
- Put all of the ingredients into a blender. Mix until all of the fruit is pureed.
- Pour into a glass, and drink immediately.
You can freeze this beverage overnight, then toss it into a blender, and pour it back in the plastic cup you froze it in. If you run out of time in the morning, you can bring your smoothie with you on the way to school.
Regardless of what you make, consider involving your breakfast companion in both the decision process and making the breakfast. This way you can both enjoy some time together and a nutrient-filled morning. Eat up!