Can Vitamins or Herbs Help Protect Us from Radiation?

Introduction from the author:

I’ve done a little research on the topic, so – for those who are interested – here’s a little background …

How do we protect ourselves against radiation?

It is true that potassium iodide protects against high doses of a certain type of radiation. As the New York Times notes:

Read more ….

Salmon Dishes

Below are the dishes I’ll teach in the cooking class this evening.

Tea-smoked Salmon with Avocado Salsa

Nutrition value for 1/4 portion of recipe:

Calorie 322, Fat 19.5 g, Carbohydrate 12 g, Fibre 4 g, Sugar 6 g, Cholesterol 70 mg, Sodium 582 mg, Protein 26 g.

Salmon with Green Curry Sauce

Nutrition value for 1/6 portion and 3 Tbsp sauce of recipe:

Calorie 252, Fat 14 g, Carbohydrate 6 g, Fibre 0 g, Sugar 4 g, Cholesterol 59 mg, Sodium 694 mg, Protein 24 g.

Seared Salmon with Mixed Greens and Chili Oil

Nutrition value for 1/6 portion of recipe:

Calorie 352, Fat 17.8 g, Carbohydrate 20 g, Fibre 8 g, Sugar 1 g, Cholesterol 57 mg, Sodium 546 mg, Protein 28 g.

See my related posts and pictures of ingredients:

Whole Grain Cereal May Help Control Blood Pressure

Eating breakfast cereal — especially whole grain cereal — may reduce the risk of developing high blood pressure, a new study suggests.

The study finds men who consumed seven or more servings a week reduced their risk of hypertension by about 20%.

Along with other healthy lifestyles, such as low sodium intake and physical activity, getting whole grain from this readily available source can cut down the risk of developing chronic hypertension.

Findings from the study were presented at an American Heart Association conference in Atlanta.

Read more ….

Japanese Miso-flavoured Fish Dish

Ingredients:

4 halibut steaks (about 1-1/2 lb)
2/3 cup light or red miso paste
1/4 cup sake
2 stalks celery with leaves, finely chopped
1 tsp grated ginger
4 stalks green onion
Lemon wedges

Method:

  1. In blender, puree miso, sake, celery and ginger with 1 Tbsp water, adding up to 1 Tbsp water if necessary.
  2. Place green onions in ceramic dish. Spread miso mixture evenly over fish place over green onion. Cover and refrigerate for at least 6 hours or up to 12 hours.
  3. Scrape marinade off fish and discard. Place fish on greased rack over broiling tray. Broil until top is golden, 6 to 7 minutes. Flip fish. Broil until golden and flesh flakes easily when tested, 6 to 7 minutes. Serve with lemon wedges and cooked vegetables.

Source: Homemakers