by Gabrielle on August 2, 2010
Trying to shed a few pounds? It’ll be easier to skip high-calorie treats when you carry a photo of a new swimsuit or dress you want to fit into and look at it whenever cravings strike. A new University of Texas at Austin study shows that having a strong reminder of the long-term benefits of not giving in to temptation—such as fitting into a smaller size—makes it significantly easier to stick to a diet plan since folks tend to focus on the short-term benefits of giving in—such as how good the treat will taste.
[photo: Alaskan Dude]
by Gabrielle on August 2, 2010
Barbecuing is an easy way to add delicious flavor and juiciness to steaks, hamburgers, chicken and shrimp that your guests rave about—if you do it right. Unfortunately, common barbecuing mistakes can make food tough, dry, undercooked or overcooked, says Steven Raichlen, author of Planet Barbecue. Here are his tricks for overcoming barbecuing disasters to get a perfectly grilled meal every time:
* Put the food on the grill at the magic moment. If you’re using charcoal, wait 20 minutes after you light it—by then it will be glowing orange. Put the food on sooner and the charcoal may not provide enough heat to cook the food properly; if you wait longer, the charcoal may burn out before you’re finished cooking. If you’re using a propane or natural gas grill, pre-heat it for 15 to 20 minutes before you start cooking. Also key: Be sure to have at least 1/3 a tank of fuel, so you’ll have enough gas to last until the food is done. If your tank doesn’t have a gauge, carefully pour hot water over one side of the tank; condensation will form where the fuel is, indicating how much is left.
* Leave 30% of the grill grate empty. This way, if a flare-up occurs, there’s extra space to move the food out of the way of the flames until they die back down so it doesn’t get charred.
* Flip meat with tongs. Using a fork punctures holes in it, causing its juices to run out, making the meat dry.
* Give meat the poke test. There’s an easy way to avoid undercooking and overcooking—pull meat to front edge of grill and press it with your finger. If it’s soft and squishy, it’s rare; if it feels firmer but still gives, it’s closer to medium rare; if it’s mostly firm, but has a little give, it’s closer to medium; if it’s hard and springy, it’s well done. For larger meats, like a roast, use a meat thermometer.
* Let meat rest for 5 minutes before serving. The intense heat from the grill tenses up the meat, making it tough. Letting it rest for five minutes on a plate covered with foil allows the muscle fiber to relax, making it softer and juicier.
by Gabrielle on May 30, 2010
Quick—which do you think is the most common cause of tooth sensitivity, making over 40 million Americans wince in pain when their teeth come in contact with hot, cold, sweet, sour and open air:
A) Acidic beverages, like lemonade, sports drinks and soda
B) At-home and professional tooth whitening
C) Brushing your teeth too hard
It’s C! In a recent survey of nearly 700 dentists by the Academy of General Dentistry, applying too much pressure while brushing easily beat out acidic beverages and tooth whiteners as the top tooth pain trigger. The reason? Brushing too hard wears down the tooth’s protective enamel, which leaves its inner nerve center exposed, making it more sensitive to pain, explains Van B. Haywood, D.M.D. Ease up on your teeth by using a soft-bristled toothbrush and holding the toothbrush handle with your fingertips—not in the palm of your hand.
[photo: ingridtaylar]
by Gabrielle on May 30, 2010
When the interviewer asks you to tell him or her about yourself, simply finish this sentence: “I’m kind of like a…”, then pick a specific image of an object, person or animal that represents you and explain why. For instance, you could say, “I’m kind of like a band leader—I coordinate all the musicians and make sure everyone is playing at their very best” or “I’m kind of like a pit bull—I’m loyal, steadfast and work till I get the job done.” “Creating a vivid image engages the interviewer’s senses and emotions, which makes you automatically more memorable than a job applicant who just talks about facts and figures,” says Nicholas Boothman, author of Convince Them In 90 Second or Less.
[photo: StephPowell]
by Gabrielle on May 24, 2010
Pick up the phone, stroll over to your neighbor’s house or visit a pal and talk about life, the kids, your goals and other issues that are important to you. When a research team from the University of Arizona and Washington University in St. Louis monitored the conversations of study volunteers, they found that the happiest folks spent a whopping 70% more time talking with others and had twice as many conversations about topics that were meaningful to them than the unhappiest participants. Why it works? Feeling connected to others appears to be an important part of being happy, and having meaningful conversations helps foster a feeling of connection to others, says study co-author Simine Vazire, Ph.D.
[photo: Dano]
by Gabrielle on May 22, 2010
Tired of nutrition claims on the front of food packages or store shelf signs that are hard to decipher because of non-specific statements or symbols (for instance, indicating the food is “natural”, “low-fat” or “a good source of fiber”) or misleading information (for instance, foods that are labeled “zero trans fat”, but still contain up to .5 grams of trans fat per serving)? The Food and Drug Administration is asking you to help them improve this kind of confusing and deceptive nutrition information by telling them what you’d change or keep about front-of-package and store shelf labels, plus how you notice and use them.
To submit your suggestions: Log onto regulations.gov, click “submit a comment”, enter FDA-2010-N-0210 in the “enter keyword or ID” search box, press “search”, then scroll down and select “submit a comment”. Or mail your comments to the Division of Dockets Management (HFA-305) Food and Drug Administration, 5630 Fishers Lane, Room 1061, Rockville, MD, 20852. Suggestions must be emailed or postmarked no later than July 28, 2010.
Tip: See what other folks have already suggested! Log onto regulations.gov, enter FDA-2010-N-0210 in the “enter keyword or ID” search box and press “search”.
[photo: colros]
by Gabrielle on May 21, 2010
Struggle to find fun activities to do during the summer that don’t break the bank? Not anymore! Here are dozens of fun summer freebies (or close to it) to keep your whole family entertained: [more…]
by Gabrielle on May 21, 2010
Want to wow family and friends even more with your homemade lemonade, smoothies and milkshakes? Serve these drinks in a glass or mug rather than a plastic or paper cup. Sounds strange, but in a study published in the Journal of Consumer Research, participants were convinced that beverages served to them in sturdy cups tasted better than those served in a flimsy cups—even though the beverages were the same. Why the difference? Our perception of how good or bad drinks taste is affected by how sturdy the container is—the firmer it is, the more we like what we’re drinking.
[photo: Bryan Davidson]
by Gabrielle on May 20, 2010
The easiest one! It doesn’t matter which weight-loss plan you choose—Zone, Jenny Craig, Weight Watchers, etc.—so long as it’s one that you find easy to stick to. You’ll lose twice as much weight on it as someone who’s trying to shed pounds on a diet they don’t like, reveals a study out of Tufts-New England Medical Center in Boston. So, ignore what works for your friends and family and pick the diet plan you prefer the most.
[photo: Foxtongue]
by Gabrielle on May 20, 2010
Love sandal season, but aren’t ready to show your toes? Good news: All you need is the right kind of babying to make your feet ready for your even your skimpiest warm weather footwear. Here’s what dermatologist Richard Scher, M.D., recommends for getting beautiful-looking feet fast:
* Rub away calluses. Fill the tub with warm salt-water and soak your feet for about 10 minutes. Dry off, then gently massage hard, thickened areas of skin with a pumice stone.
* Banish dry, cracked heels. Use an exfoliating lotion that contains alpha-hydroxy acid, which removes rough skin. Try Eucerin Plus Intensive Repair Foot Crème ($5.99 for three ounces, drugstore.com).
* Soften at night. Right before bed, rub on your favorite moisturizing lotion. Or try one that’s infused with mint, which quickly soothes tired, achy feet.
[photo: dml82]
by Gabrielle on May 17, 2010
Do you have gold jewelry that you no longer wear or that’s broken? Now may be the time to sell it since the price of gold has hit a record high, over $1,200 an ounce! But don’t cash it in just anywhere or you could be getting less than it’s worth, warns Suzanne Martinez, co-owner of Lang Antiques in San Francisco. Here are her tips for getting the most money from your gold:
* Have just a few pieces to sell? Take it to a jeweler. But before you agree on a price, ask these questions: “How much does my gold weigh?”, “What’s the karat?” and “How much do you pay per gram or penny weight?” Expect to be offered anywhere from 80% to 85% of what the gold is worth. Then shop around for the best offer.
* Have a lot to sell? If you’ve got 10 or more pieces, take them to a jewelry refiner—that’s where jewelers go to melt down gold, so you’ll be getting a better price by cutting out the middleman. However, refiners charge a fee for processing the gold, so you have to have enough to make it worth your while. To find one in your area, simply look in the yellow pages for “jewelry refiner”.
* Have vintage gold jewelry? Take them to an estate jeweler. You’ll get even more than what the gold is worth because the workmanship makes the jewelry more valuable.
Tip: The higher the karat of gold—10K, 14K, 18K, 24K—the more your jewelry is worth. But, keep in mind that gold jewelry is made from a mix of gold and other metals, so the weight of your pieces won’t reflect the price you’re offered.
Tip: Check the current price of gold at kitco.com/market.
[photo: Mykl Roventine]
