Eats « Weekly Gravy

Celebrate spring with farm-fresh foods that usher in the season — asparagus, peas and watercress. They’re low in calories, have fresh flavor and are the perfect way to energize for warmer weather. Asparagus is the quintessential spring vegetable, high in iron, folate and vitamins K and A. Quick to cook and easy to pair with flavorful ingredients, asparagus can be a tasty side dish or the starring ingredient in a risotto or pasta main course. Asparagus is also great for digestive health, because it’s a pre-biotic, meaning it feeds the helpful bacteria that live in your gut. These good bacteria are responsible for everything from signaling your immune system and keeping digestion in check to producing vital B vitamins. When shopping for asparagus, look for spears that are free of blemishes and dry spots, and tips that are closed and firm. Use asparagus promptly — it can spoil quickly. Peas are high in fiber, vitamins C, K and B, and are easy to incorporate into many dishes. Watercress is a crunchy green with vitamin C, beta carotene, lutein, zeaxanthin and some B vitamins. It adds a peppery flavor to dishes and salads. Here’s a twist on a classic spring dish that showcases all these veggies and is deliciously creamy. Lighter Pasta Primavera 4 ounces whole-grain pasta 1 tablespoon extra-virgin olive oil 6 asparagus spears 1… read on >

(HealthDay News) — While energy drinks are promoted as products that increase energy and enhance performance, they also can put users at risk. From 2007 to 2011, energy-drink related emergency room visits doubled. Overconsumption of energy drinks can cause a host of issues, the U.S> National Institutes of Health says. The NIH warns that excessive consumption can result in: Sleep disturbances. Anxiety. Digestive problems. Dehydration.

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 >

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 >

With research finding that the body prefers calcium from food, not supplements, it can be a challenge to meet daily requirements if you’re lactose-intolerant. On average, adults need about 1,000 milligrams of calcium a day. Fortunately, there are choices within many food groups that deliver on calcium. Leafy greens are a great calcium source, and at the top of the list are cooked spinach, collard and turnip greens. Salad lovers, reach for raw kale. Calcium Content in Greens Cooked spinach, collard greens and turnip greens, 1 cup: 200 mg Raw kale, 1 cup: 90 mg Among legumes, beans and white beans in particular are calcium-rich, as are green soybeans, better known as edamame. Some brands of firm tofu made with calcium sulfate have more than half the daily requirement in a serving — check nutrition labels before you buy. Calcium Content in Legumes Cooked white beans, 1 cup: 160 mg Green soybeans, 1 cup: 260 mg Firm tofu, 3.5 ounces: up to 650 mg Some seeds and nuts also pack in calcium along with their unique mix of healthy fats, protein and carbohydrates. Choices include sesame seeds and tahini (sesame seed butter), chia seeds and amaranth, a seed that cooks up like a grain. Enjoy almonds as a snack or spread almond butter on your morning toast. Calcium Content in Seeds and Nuts Sesame seeds,… read on >

People taking blood pressure medications have faced a frightening and bewildering series of pharmaceutical recalls in recent months, as trace amounts of cancer-causing chemicals have been discovered in individual batches of drugs. But experts from the nation’s leading heart groups are urging patients to remain calm, even as the recall list continues to grow. The trace amounts of carcinogens being found in these drugs don’t appear to pose an immediate cancer risk, and there are plenty of other medications on the market to help keep your blood pressure under control, said Craig Beavers. He is a member of the American College of Cardiology (ACC) Cardiovascular Team Council. The recalls center around generic versions of angiotensin II receptor blocker (ARB) drugs. Losartan, valsartan and irbesartan are the ARB drugs for which specific lots have been recalled. “Medications in the ARB class are used primarily for hypertension and for heart failure, and the good news is there are a lot of other alternatives,” said Beavers, an assistant professor with the University of Kentucky College of Pharmacy. Concerned patients should talk to their doctor or pharmacist about transitioning to an alternative, said Dr. Robert Carey. He is an American Heart Association (AHA) spokesman and co-lead for high blood pressure guidelines issued jointly by the AHA and ACC. Most importantly, people should not just stop taking their blood pressure… 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 >

When a social media “influencer” hawks junk food, young kids may be easily won over, a new study suggests. British researchers found that when children saw images of two famous YouTube “vloggers” simply holding junk food, they immediately showed a craving for cookies and candy. Unfortunately, they were not similarly swayed by images of those online stars with healthy foods. Experts said the findings point to the power of an insidious form of junk food marketing, in which companies pay social media influencers to feature their products. “Most parents are surprised this exists,” said Jennifer Harris, of the University of Connecticut’s Rudd Center for Food Policy and Obesity. “They often have no idea how targeted their kids are when they’re online.” Harris, who was not involved in the study, conducts research on food marketing to kids. She said that in comparison to traditional advertising, it’s difficult to study the influence of social media on kids’ food preferences. “There isn’t a lot known about it, because it’s hard to track what kids are seeing on social media,” Harris explained. So she said she was “excited” to see the new findings, published online March 4 in the journal Pediatrics. They show, through an experimental design, how social media images can immediately influence kids’ food choices, Harris said. For the study, researchers from the University of Liverpool created… read on >

Your metabolism rate determines how fast you burn calories, and that can influence how fast you lose weight — and how easily you can gain it. After age 25, metabolism naturally slows by 5 percent every decade. So if you eat as much in your 40s as you did in your 20s, you’re going to add extra pounds — especially if you exercise less and lose muscle. In addition to weight training to maintain muscle, these tips from the American Council on Exercise can help. Stick to well-spaced meals at the same times each day. This lets your body know to expect fuel at regular intervals and prevents it from conserving calories and adding to fat stores. Calorie cutting is important if you need to lose weight, but reducing your intake to starvation levels also puts your body in conservation mode, slowing down metabolism. So rather than speeding up weight loss, starvation ultimately slows it. And that’s why it’s so easy to regain lost weight when you start eating normally: Your metabolism tends to stay slow. Dehydration can lead to a 2 percent drop in the number of calories burned, so drink at least 8 glasses of water throughout each day, and even more when you sweat a lot. Watch the alcohol. Besides adding empty calories to your diet, processing alcohol diverts the liver from… read on >

(HealthDay News) — From heart disease to arthritis, many major diseases have been linked to chronic inflammation. Favoring anti-inflammatory foods in your diet could reduce your risk of illness. Harvard Medical School recommends that anti-inflammatory diets include: Tomatoes. Olive oil. Nuts. Fatty fish, such as salmon and tuna. Green leafy vegetables, such as spinach and kale.