Children from urban areas of New York City

Source:

Columbia University Medical Center

The researchers also found that while physically active children had reduced airway inflammation compared to less active children, this association that was offset by having high black carbon exposure.

Children from urban areas of New York City who engaged in vigorous daily exercise had greater exposure to black carbon, a traffic-related pollutant, than children who were less active, according to a study by a multidisciplinary team of researchers from Columbia University's College of Physicians & Surgeons and Columbia's Mailman School of Public Health.

Black carbon, a pollutant that is also an indicator of diesel exhaust exposure, is known to have an adverse impact on health. However, little research has examined whether children living in urban areas receive a higher dose of the pollutant when they engage in regular physical activity.

"There are numerous health benefits associated with regular physical activity, particularly for children," says Stephanie Lovinsky-Desir, MD, assistant professor of Pediatrics at Columbia University Medical Center (CUMC) and lead author of the study. "We wanted to determine if regular exercise increases the risk of exposure to air pollution in city children, and if that exposure has an impact on the lungs."

The study included 129 children (age 9 to 14 years) from the Columbia Center for Children's Environmental Health longitudinal birth cohort, which is composed of children of African American and Dominican heritage living in the Bronx and Northern Manhattan.

The participants wore wrist motion detectors to measure their physical activity over a period of six days. Nearly 60 percent of the children were considered active, engaging in 60 minutes or more of moderate to vigorous activity per day, per recommendations from the Centers for Disease Control and Prevention. Those who obtained less exercise were characterized as non-active.

Personal exposure to black carbon was monitored during two 24-hour periods, at the beginning and at the end of the physical activity assessment, with a wearable vest containing a miniature black carbon-detection device. Following each 24-hour black carbon collection period, the researchers measured each child's level of fractional exhaled nitric oxide, a marker of airway inflammation. They also measured each child's specific sensitivity to indoor and outdoor allergens.

The study revealed that the active children were exposed to 25 percent greater concentration of black carbon compared to non-active children. Daily physical activity was associated with reduced airway inflammation, but that effect primarily occurred among the children who were exposed to lower concentrations of black carbon. Exercise had no effect on airway inflammation among children exposed to the highest concentrations of black carbon.

"This study's findings clearly add to evidence that physical activity may benefit the respiratory health of children, but exposure to high levels of black carbon may lessen this effect," said Rachel Miller, MD, professor of medicine (in Pediatrics) at CUMC and of environmental health sciences at Columbia's Mailman School of Public Health. "Future studies should be aimed at understanding the precise levels of pollutant exposure during periods of high activity so that we might better understand which children are at the highest risk for lung disease."

Lack of interest in sex

Source:

European College of Neuropsychopharmacology (ECNP)

Low sexual desire affects significant numbers of men after the age of 40, with studies finding that up to 25% of men report problems*, depending on age and other factors. Scientists had previously noted that sexual interest varies according to the seasons, prompting the idea that levels of ambient light may contribute to sexual desire.

The researchers then divided the men into two groups. One group received regular treatment with a specially adapted light box, the control (placebo) group was treated via a light box which had been adapted to give out significantly less light. Both groups were treated early in the morning, with treatment lasting half an hour per day. After two weeks of treatment or placebo, the researchers retested sexual satisfaction and testosterone levels.

Professor Fagiolini said "We found fairly significant differences between those who received the active light treatment, and the controls. Before treatment, both groups averaged a sexual satisfaction score of around 2 out of 10, but after treatment the group exposed to the bright light was scoring sexual satisfaction scores of around 6.3 -- a more than 3-fold increase on the scale we used. In contrast, the control group only showed an average score of around 2.7 after treatment."

The researchers also found that testosterone levels increased in men who had been given active light treatment. The average testosterone levels in the control group showed no significant change over the course of the treatment -- it was around 2.3 ng/ml at both the beginning and the end of the experiment. However, the group given active treatment showed an increase from around 2.1 ng/ml to 3.6 ng/ml after two weeks.

Professor Fagiolini explained: "The increased levels of testosterone explain the greater reported sexual satisfaction. In the Northern hemisphere, the body's Testosterone production naturally declines from November through April, and then rises steadily through the spring and summer with a peak in October. You see the effect of this in reproductive rates, with the month of June showing the highest rate of conception. The use of the light box really mimics what nature does.

We believe that there may be several explanations to explain the underlying mechanism. For instance, light therapy inhibits the pineal gland in the centre of the brain and this may allow the production of more testosterone, and there are probably other hormonal effects. We're not yet at the stage where we can recommend this as a clinical treatment. Even at that stage, there will be a few patients -- for example those with an eye condition or anyone taking medicines which affect light sensitivity (some antidepressants, and some antibiotics, for example) -- who would need to take special care. However if this treatment can be shown to work in a larger study, then light therapy may offer a way forward. It's a small study, so for the moment we need to treat it with appropriate caution."

The researchers note that there are several possible reasons for lack of sexual desire. Treatment depends on the underlying cause, but current therapeutic options include testosterone injections, antidepressants, and other medications. The researchers believe that light therapy may offer the benefits of medication, but with fewer side effects.

Commenting, Professor Eduard Vieta (Chair of the Department of Psychiatry and Psychology at the University of Barcelona Hospital Clinic and treasurer of the ECNP) said: "Light therapy has been used successfully in the past to treat some forms of depression and this study suggests now that it may also work to treat low sexual desire in men. The mechanism of action appears to be related to the increase of testosterone levels. Before this kind of treatment, which is likely to be better tolerated than pharmacological therapy, gets ready for its routine use, there are many steps to be implemented, including replication of the results in a larger, independent study, and verifying whether the results are long-lasting and not just short-term."

*See Epidemiology of Male Sexual Dysfunction, Konstantinos Hatzimouratidis, American Journal of Men's Health / Vol. 1, No. 2, June 2007. The prevalence varies significantly according to the surveys reviewed in this paper.

Chocolate Oreo Ice-Cream Pie

It features a gorgeous chocolate biscuit base, which is filled with homemade chocolate cookie ice cream and then topped with swirls of chocolate cream. Doesn't get any better!

Ingredients

• 
  
• 40 Oreo biscuits
• 9 tbs unsalted butter melted
• 1 cup condensed milk
• 1/2 cup dark chocolate melts
• 2 tbs cocoa powder
• 1 tsp vanilla extract
• 1 1/2 cup whipped cream
• 10 Oreo biscuits

Chocolate cream

• 1 1/2 cup whipped cream
• 2 tbs cocoa powder
• 1 tbs icing sugar

• Equipment

  • 1 23 cm non-stick spring form pan
  • food processor
  • mortar and pestle
  • microwave
  • piping bag

  • Method

    • STEP 1Grease a 23cm round springform tin with butter. Add the Oreos (cream and all) to a food processor and whiz until the biscuits become fine crumbs. Add your melted butter and whiz again. Give the mixture a good stir before pouring into your prepared tin. Carefully press the biscuits into the bottom and up the sides as evenly as you can. Once you are finished, pop the base into the fridge.
    • STEP 2Pour the condensed milk into a large mixing bowl. Melt the dark chocolate in the microwave, stirring in between 20 second bursts. Then whisk together the condensed milk, melted dark chocolate, cocoa powder and vanilla until combined. Gently fold in the whipped cream.
    • STEP 3Next crush the extra 10 Oreos, either in a mortar and pestle or just pop them into a sandwich bag and bash them with a rolling pin. Gently fold these cookie pieces into the ice cream mixture. Pour the chocolate ice cream over the Oreo base, cover with plastic wrap and pop into the freezer overnight.
    • STEP 4Remove the ice cream pie from the freezer. In a small bowl, fold the cocoa powder and icing sugar into the whipped cream. Then use a piping bag with a large star tip to pipe chocolate cream swirls around the edge of the pie. Enjoy

My family love it Oven-baked chicken wings

Chicken Wings

Ingredients

• 
  
• 2 tsp salt
• 1 kg chicken wing
• 4 garlic clove finely chopped
• 2 tbs oil
• 1 tbs brown vinegar to coat
• 1 pinch fresh flat-leaf parsley chopped to coat

Equipment

• 1 casserole dish

Method

• STEP 1 Sprinkle a little salt on the base of a casserole dish.
• STEP 2 Cut chicken at joints, place chicken in dish.
• STEP 3 Top with remaining salt and garlic.
• STEP 4 Cover with vinegar and sprinkle with parsley.
• STEP 5 Bake at 180 C for approximately 15-20 minutes.

Butter Roast Chicken i feel hungry

This roast chicken is moist and full of flavor

Butter Roast Chicken

Ingredients

• 
  
• 1 whole chicken
• 1/2 cup butter
• 1/3 cup lemon juice
• 1 tbs paprika
• 2 tsp salt
• 1 tsp pepper
• 1 tsp brown sugar
• 1/2 tsp dried rosemary crushed
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper optional

• Equipment

  • 1 baking dish
  • 1 saucepan

  • Method

    • STEP 1Place chicken in a baking pan or roasting dish.
    • STEP 2Combine remaining ingredients in a small saucepan, and bring to a boil.
    • STEP 3Remove from heat and pour over chicken.
    • STEP 4Bake chicken, uncovered, at 160C for 30 minutes per 500 g plus 20 minutes extra, basting regularly.

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Nutritional Benefits of Mushrooms

By Janet Helm, MS, RD

Often overshadowed by brightly colored vegetables that boldly showcase their phytonutrients, the meager mushroom seems to pale in comparison. Yet, the mushroom’s reputation as a nutritional lightweight is beginning to change. Mushrooms contain surprising levels of nutrients including fiber, B vitamins and the minerals selenium, potassium and copper. Providing about 4 percent of the daily value per serving, mushrooms also are one of the only plant sources of vitamin D. And exposing them to ultraviolet light before harvesting can make their vitamin D content soar.

Scientists are unearthing more potential health benefits linked to mushrooms. Although many findings are based on animal or test-tube studies and have used extracts from mushrooms, results are intriguing. Emerging research suggests mushrooms may have the ability to enhance our immune system, fight infections and offer protection against diabetes, heart disease and certain cancers.

Mushrooms can also help in weight loss: They are about 90 percent water, making them low in calories (20 per serving) and virtually fat free. Try using mushrooms in place of meat in lasagna, chili and other entrées.

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Cooking With Mushrooms

By Sanna Delmonico, MS, RD, LD

Complex flavors and appealing textures make mushrooms a versatile ingredient. Add crunchy raw enokis to salads or soup. Stir-fry almost any fresh mushroom or sauté with garlic and toss with pasta. Top steaks, chicken and omelets with sautéed mushrooms. Creminis, which look like brown button mushrooms, may be oven roasted with a drizzle of olive oil and eaten hot, or allowed to cool and tossed into salads. Portabellas are large creminis, perfect for brushing with toasted sesame oil and soy sauce and grilling.

Choose firm and smooth mushrooms and store them for up to a week in the refrigerator in a paper bag. Since mushrooms can absorb water, opinions differ on whether to wash mushrooms or just brush off obvious dirt. Most chefs agree a quick rinse won’t make mushrooms soggy. Trim off the stem end before using.

Dried mushrooms, such as porcini and shiitake, add flavor to stocks, sauces and risotto. Just cover them with hot (not boiling) water and soak for 15 minutes before using.

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Using Mushrooms in Food Service

By Alma Kay Nocchi, RD, LD

Mushrooms are showing up a lot on menus these days. Perhaps one reason is substituting mushrooms for more costly proteins offers a “value added” perception, achieves greater customer satisfaction and potentially increases profitability without adding calories or fat. Mushrooms also provide the “Umami” experience, thanks to the abundance of glutamate and ribonucleotide guanylate they contain. Their sublime taste, meaty texture and exotic flair make adding mushrooms a natural to increase excitement in your menus.

Mushrooms of all types are easy to work with if you know a few basics.

• Consider ordering pre-slicedmushrooms to save time and labor. The product is not compromised if used within a few days. Always store at 34-35 degrees.
• Use dried varieties of exoticmushrooms for specialty cooking.Morels, porcinis or other exotic blends offer the great flavor of fresh when rehydrated and also save time. Plus they have good shelf-lives for long term storage.
• Top steaks and sandwiches with mushrooms for a visual impact of “more.”

Nutritional Benefits of Coffee

Nutritional Benefits of Coffee

By Diane Quagliani, MBA, RD
Research on the health benefits of coffee mainly investigates the bean in its brewed beverage form. Some studies suggest higher levels of coffee intake (at least six or seven cups a day) are associated with lower risk for type 2 diabetes. Others show the consumption of coffee may be linked to reduced risk of stroke, several types of cancers including liver, skin, colorectal, breast, oral, pharyngeal and esophageal cancers, and possibly cardiovascular disease (although research on the relationship between coffee and heart disease is somewhat mixed).

Coffee may help boost brain function, too. Drinking at least three cups of coffee a day was associated with slower decline in cognitive abilities in women, probably due to coffee’s caffeine content. Coffee consumption also is linked to lower risk for Alzheimer’s disease and Parkinson’s disease, possibly by protecting the brain’s dopaminergic cells against neurotoxicity.

While the reasons for coffee’s potential health benefits are still brewing, researchers theorize that its rich blend of antioxidants play a strong role—and some studies show protective effects can come from both caffeinated and decaffeinated coffee. In general, study subjects who drink the most java receive the greatest health benefits; however, most adults including pregnant women should limit caffeine to less than 300 mg a day, or about the amount found in three cups of coffee. Of course, the usual cautions apply to those troubled by caffeine jitters, insomnia or gastro-esophageal reflux disease.

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Cooking with Coffee

By Serena Ball, MS, RD
More than 800 aroma compounds are associated with coffee, including nutty, earthy, fruity, buttery, chocolaty, cinnamon, caramel, spicy and winey. With so many flavor profiles, coffee pairs perfectly with many foods. Its acidic nature and spicy, smoky flavors make it an ideal ingredient for marinades to tenderize tougher, inexpensive cuts of meat. Using coffee in recipes like pot roast or onion jam add winey, gamy flavors that complement sandwiches and a variety of meats.

Roasted coffee beans are porous and easily absorb moisture and odors lurking in refrigerators and freezers, so store whole beans at room temperature in a ceramic canister for no more than a few weeks.  Never refrigerate coffee beans; if necessary, store them very tightly wrapped in the freezer for a couple months, but do not defrost and re-freeze beans since this breaks down oils and impacts flavor.  Ideally, you should grind beans just before using, but ground beans may be stored in an airtight container if used within a few days. 

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Working with Coffee in Food Service

By Mary Kimbrough RD, LD
Its starring role in foodservice settings may be as a beverage, but coffee can turn traditional menu items into upscale versions at a reasonable cost. While some commercial kitchens grind whole coffee beans for service in specialty areas, most facilities use urns or pour-over pots, on-demand brewing systems, or a combination—and which brewing equipment you have is often linked to standing quantity coffee orders.

Shelf-stable and frozen coffees used in on-demand brewing systems are roasted, brewed and concentrated in air-tight packages to preserve delicate flavors and aromas. These liquid instant coffees and espressos work well as ingredients in desserts that contain chocolate or creamy dairy, such as coffee angel food cake or mocha icing. Keep shelf-stable liquid coffees in dry storage for a year. Frozen liquid coffees must be thawed before use, but may be stored frozen for up to a year or several weeks if thawed and refrigerated.

Urns and pour-over pots use ground coffee, which adds a creative twist to beef, pork and chicken when mixed with spices for a rub. Ground coffee packs should be kept in cool, dry storage and opened just prior to use. And try using brewed coffee in barbecue sauces, gravies and marinades for meats, or in baked beans to help build deep, roasted flavors.