Keep Your Health Tips

They sit left behind on relish trays. They’re often by-passed in
grocery store refrigerator shelves. Dad and Grandpa usually eat
them but later complain of belching them up. The poor radish has
gotten a bum rap. There are at least five different varieties;
but for now, the popular, red globe variety will be spotlighted.
They are a great source of vitamin C and an excellent low calorie
snack (only 12 calories in a half cup of radishes). Radishes are
root vegetables that are classified in the cabbage and mustard
family, thus their strong taste.

Most people eat them raw, with a little salt. If you’d like your
radishes to be a little crispier and a little less sharp in
taste, put them in ice water for a couple hours before you plan
to eat them. There are also a number of ways to cook them. Boil
a half inch of water, add the sliced radishes, and then cover
and simmer until tender, adding more water if necessary. Cook
five to ten minutes. To microwave, place a half pound of sliced
radishes in a microwave safe dish with 1 tablespoon of water or
broth. Cook for approximately four minutes.

If the taste of raw radishes is a little too pungent for some,
try them steamed. Their bright red skin will turn pink on steamed
radishes. The easiest way to steam them is to place whole
radishes in a vegetable steamer and cook over boiling water until
barely tender. Cook approximately eight to twelve minutes.
Another way to prepare our friend, the red radish, is to stir fry
them. Sliced radishes combine well with other vegetables and
meat in stir-fries. Don’t over cook them or they’ll become mushy.
Cook approximately three to five minutes.

As Cliff Claven would say, “It’s a little known fact that ”
radishes were first cultivated thousands of years ago in China,
then in Egypt and Greece. In Greece they were so highly regarded
that gold replicas were made. (Now that’s some serious radish
lovers!)

So the next time you walk past radishes in the grocery store or
at the market, back track a few steps and pick up a bunch or two.
Or better yet, plant some in your garden this year. Radishes
are one of the very first vegetables ready for harvest in the
spring. They will in turn, ready your soil for other veggies!
Give these little guys a chance again.

The information contained in this article is for educational purposes only and is not intended to medically diagnose, treat or cure any disease. Consult a health care practitioner before beginning any health care program.

Emily Clark is editor at Lifestyle Health News and Medical Health News where you can find the most up-to-date advice and information on many medical, health and lifestyle topics.

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So, what is new about this that you already don’t know? Think again. It is not what-you-are-aware that is important, but are-you -alert, that is. Keep your eyes and mind open to avoid upsets to your normal health. Well, take out your diet chart and critically examine it again. Are you eating the right food? And are you eating healthy?

At the onset, we will accept that eating healthy doesn’t just end at eating good food. The daily nutrients and calorie charts vary for each individual depending on her requirements. An athlete and a sedentary person have different requirements for their nutrients and calories as they burn up different amounts of them. It also depends on your age and body mass index.

The USDA has compiled required calories chart for Americans for 2005 which is here for you.

If you are consuming less than 1800 calories and you are a teen, you should think of raising it to at least 2000 counts a day. Now, where will you get these many calories from and how do you calculate the calorific values of the food you take? And what other nutrients you need?

I won’t go into boring details about a fantasy called food. In brief, the USDA has also drawn up a chart to suggest us all what to eat to get these many calories. And they call it the food guide pyramid. It is just that you have to do a bit of a calculation in order to balance your diet.

Up to 5 servings of vegetables

Up to four servings of fruits

Three servings of milk products

Up to 11 of pasta, cereals, and bread

Two to three servings of meat (both red and white), eggs, nuts and beans put together.

Very sparingly fats and sweets.

So, how much should you treat a serving to be? Let us see what USDA has to say on this. One serving of grains is a slice of bread, one ounce of cereal,

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