High blood pressure is one of the most common medical conditions in the United States and one of the most treatable, an expert says. High blood pressure affects a third of adults ages 40-59 and nearly two-thirds of those 60 and older. “It’s something we check at almost every medical appointment, no matter what,” said Dr. Kevin Wile, a family medicine physician at Penn State Health in Hershey. “When we can detect it early, we can avoid complications.” Blood pressure measures how much force the blood places on artery walls each time a heart beats (systolic, the top number) and between beats (diastolic, the bottom number). New guidelines adopted last year by the American Heart Association and other health organizations define high blood pressure as 130/80 and over. Moderately high blood pressure rarely causes symptoms, so people are often unaware they have it. But those with severely high blood pressure may have headaches, fatigue, confusion, vision changes and chest pain. Those are “big red flags,” according to Wile. “If left untreated, it can lead to increased risk of a heart attack, heart failure, stroke and vision loss,” Wile warned in a Penn State news release. “It essentially has the ability to affect almost any organ in the body if you go a long time without controlling it.” Besides medication, treatment often means addressing lifestyle issues…  read on >

Take-out pizza is the ultimate fast food — gooey cheese, salty sauce, fatty pepperoni, all baked on top of what’s basically white bread. But there’s no need to feel guilty about enjoying a hot slice once you’ve mastered a nutritious and delicious pizza makeover. Add just a few ingredients to your weekly shopping list. It can take less time than a trip to the drive-thru, but now your pizza will be healthy, too. Here’s what you’ll need: Choose a high quality 100-percent whole wheat crust to get fiber with every slice. Look for low-sodium jarred marinara sauce or simply buy a large can of diced tomatoes. Stock up on plenty of low-cal, high-fiber veggies like mushrooms, red bell pepper and baby spinach. If you like your pizza spicy, replace fatty pepperoni with red pepper flakes for heat. Low-fat mozzarella might seem a better way to go, but you’re only saving a few calories per ounce and, for most people, dairy fat isn’t the taboo it used to be. Just use less of it to limit the saturated fat. Even in small amounts, full-fat mozzarella tastes richer and helps you feel full. Try to find a freshly made ball of mozzarella. The pre-shredded bagged varieties have unwanted ingredients used to keep the shreds from clumping. (If you need to cut calories for weight loss, you can…  read on >

Foods high in antioxidants — like kale, broccoli and blueberries — could be your ticket to better health, as long as you don’t cook the nutrition out of them. Some like it hot, but not the delicate pigments that give antioxidant-rich veggies their rich colors and health benefits. Choose cooking methods that provide gentle, quick or low heat. For instance, quickly sauteeing vegetables with olive oil for five to eight minutes over medium-high heat will cook them through without destroying all the nutrients. Another option is light roasting at 400 degrees for less than 10 minutes. Gentle baking for less than 30 minutes at 350 degrees will also do the trick. Blending is a fast, no-cook trick that makes these nutrients easier for your body to absorb. Try blending berries, yogurt and a few ice cubes with greens, such as kale and spinach, for a double antioxidant hit for breakfast. For foods with water-soluble nutrients, such as vitamin C, cook with the least amount of water possible. Put just one inch of water in a stockpot, then bring to a boil, add your sliced veggies and cover. Steam three to four minutes until tender-crisp, then serve. Remember that you don’t have to sacrifice flavor to preserve nutrients. This kale recipe is a tasty example. Parmesan Kale 2 teaspoons canola or grapeseed oil 5 ounces chopped…  read on >