Summer arrived at about 7:36 AM on June 21st. Just the word summer brings visions of carefree days, fun, frolic and sun. Summer can also bring extremely hot weather that can result in illness–including physiological disruptions and organ damage–even death.

According to the Centers for Disease Control and Prevention, excessive heat claims more lives in the United States each year than hurricanes, lightening, tornadoes, floods and earthquakes combined. The CDC estimates that 7,421 deaths occurred in the United States between 1979 and 1998 due to exposure to excessive heat. In 1995, a heat wave in Chicago alone resulted in the deaths of over 700 people. What can you do to protect yourself and your family from the health risks associated with episodes of unusually hot weather? The United States Environmental Protection Agency recommends:

• Use air conditioners or spend time in air-conditioned locations
• Use portable electric fans to exhaust hot air or draw cooler air into the room
• Take a cool bath or shower
• Minimize direct exposure to the sun
• Stay hydrated,regularly drink water and other non-alcoholic fluids
• Eat light, cool, easy to digest foods such as fruits or salads
• Wear loose fitting, light colored clothes
• Check on older, sick or frail people who may need help

DON'T:

• Direct the flow of portable electric fans toward yourself when room temperature is above 90 degrees
• Leave children and pets alone in cars for any amount of time
• Drink alcohol to try to stay cool
• Eat heavy, hot or hard-to-digest foods
• Wear heavy dark clothing.

For more information, visit: http://www.epa.gov/heatisland/about/healthenv.html

Teresa Adams

Health Promotion Coordinator

Adding more vegetables, fruits, whole grains and beans to your diet can help bolster your overall health and reduce cancer risk. To help your body adjust to a mostly plant-based diet that is high in fiber, starting slowly is thekey.

People who are eager to reap the health benefits of a high-fiber diet may try to do too much too soon. Similar to exercise, it's wise to begin slowly when incorporating plenty of fruits, vegetables and whole grains into your diet for protection against cancer.

"In my gastroenterology practice, I often see patients consuming fiber to excess," says Antoinette Saddler, M.D., Assistant Professor of Internal Medicine at the University of Virginia Health System's Digestive Health Center of Excellence in Charlottesville. "They ingest a huge amount of fiber, eating multiple bran muffins for breakfast, lots of broccoli, and so on. You have to increase your fiber intake gradually so that your body can adjust."

Gradually adopting a mostly plant-based diet will allow you to enjoy the many health benefits while preventing possible side effects.

Weeding Out Problems

Although a plant-based diet can help prevent many health problems, it can cause some discomfort if not adopted gradually. Gas is one of the most common types of distress.

"When you're eating high-fiber foods, they pass into the colon where bacteria digest them. This process produces gas," says Dr. Saddler. "People should introduce fiber slowly, chew their food well, minimize air swallowed and minimize how many carbonated beverages they consume."

Enzyme supplements can help reduce intestinal gas that comes from fiber-rich foods. One very nutritious food that many people avoid for fear of developing intestinal gas is cooked dried beans. Unfortunately, they are missing out on a delicious, low-fat source of protein that also contains cancer-fighting folate and fiber, along with important minerals like potassium, magnesium and iron.

According to Registered Dietitian Karen Collins, gas forms in some people because their digestive enzymes do not break down certain complex carbohydrates in these foods. Therefore, the foods ferment excessively in the large intestine and emit gas. She suggests that people who develop gas after eating cooked dried beans and peas should look for supplements that contain the enzyme alpha-galactosidase.

"You need to consume the supplements just before or at the same time you eat the food," says Collins. "They can't be added to the food while it cooks. You can also lessen the gas produced by canned beans by rinsing them well. For dried beans, soak them several hours or overnight. Discard the water they soaked in before cooking them."

Plant Foods and Digestive Illnesses

Some people associate consumption of certain vegetables with heartburn as well as intestinal gas. But other factors are often more to blame.

"A high-fat meal, swallowing larger chunks especially of meats, and some common foods like orange juice can lead to heartburn in some people," says Dr. Elaine Feldman of the Medical College of Georgia.

Caffeine, mints, garlic, alcohol and chocolate can cause heartburn and gastric distress too, as can lifestyle factors such as smoking, stress, rushing through meals, or lying down too soon after eating. Sometimes acidic vegetables and fruits, such as citrus fruits and tomatoes, may contribute to heartburn. Feldman suggests cooking tomatoes, onions and garlic to help offset any discomfort these healthful plant foods may cause.

When you cook fruits and vegetables to ease digestion, use low-fat cooking methods (bake, broil, steam, stir-fry, or poach) and choose healthy fats (olive oil, canola oil, or another monounsaturated oil). Drink plenty of liquids–including hot tea and fat-free, reduced-sodium broth. Last, but not least, exercise daily to help move waste through the system and prevent cancer.

As for conditions such as diverticulitis and ulcers, Dr. Saddler says, "People frequently confuse diverticulitis–actual infection–with diverticulosis, a condition of pockets in the bowel," she explains. "Doctors may tell patients with diverticulosis to avoid small seeded items, but I have not seen definitive data that proves this prevents the condition. People with diverticulosis should eat a high-fiber diet to reduce developing pouches."

She notes that a plant-based diet should have little or no impact on ulcers. "People have heard through the years that spicy foods and acidic foods will cause ulcers, but this is a myth," Dr. Saddler explains. "They should worry more about the aspirin and ibuprofen they take rather than the pizza they ate." (Most ulcers are caused by an infection of the bacterium Helicobacter pylori.)

Fiber-rich foods also can relieve constipation. "One of the great things about a plant-based diet is that it helps with bowel movements," Dr. Saddler says.

"There is a lot of constipation among older people because their colon motility slows down. They may have diseases or take drugs that cause constipation," she says. "It is important to increase water when you increase fiber to help with constipation." Older people should drink fluids before they become thirsty, because the sense of thirst decreases with aging.

Source: American Institute for Cancer Research

Newsletter, Spring 2006

. . . fruits and vegetables contain antioxidants (Vitamins C, E, lycopene, etc.) and other plant chemicals which help prevent damage to DNA? Included are tomatoes for lycopene and Vitamin C and peanuts and other nuts for naturally occurring Vitamin E. Remember "5 A Day" keeps the doctor away.

University of Illinois Extension

It's estimated that more than 50 million homes and buildings have outdated or inadequate electrical wiring. Electric energy use is typically on the rise during warmer weather, so spring is an excellent time to conduct an electrical home inspection. Safe Electricity encourages everyone to make sure your home is safe from electrical hazards to prevent electrical-related death, injuries and property damage.

According to the U.S. Consumer Product Safety Commission (CPSC), faulty home electrical wiring is responsible for 40,000 fires a year and results in the loss of 350 lives, thousands of injuries from electrical shocks and burns and more than $2 billion in personal property damage.

"How do you know if your electrical systems need to be inspected?" asks Molly Hall, Safe Electricity Director. "The questions that follow will give you some indication of whether or not you need your electrical system inspected." Has your home had a major renovation/addition or have you added any large new appliances such as an ETS heater, air conditioner, refrigerator or freezer in the last 10 years? Are you the new owner of a previously owned home? Do your lights flicker or dim often? Do your circuit breakers trip or blow fuses often? Are your outlets and light switch faceplates discolored from heat or are they hot to the touch? Do you hear crackling, sizzling or buzzing from your outlets? Do you have extension cords and multiple power strips permanently in use around the house? If you answered "yes" to any of the above questions, you should have an inspection. An electrical inspection is quite extensive, requiring professional knowledge and skill, so call a qualified electrician or electrical inspector to conduct the inspection.

"Electrical hazards have a tendency to remain hidden until it's too late to avoid disaster. Don't let the small cost of prevention stand in the way of protecting your family and your property," says Hall. "There are many things you can inspect on your own to ensure electrical safety in your home."

• Check electrical outlets for loose fitting plugs that can shock or be a fire hazard. Replace missing or broken wall plates so that the inner wiring components are not exposed. If you have young children, make sure safety covers are used on unused outlets. Make sure outlets are not overloaded with too many appliance plugs.
• Check the cords of the appliances in your home as well as the plugs and connectors. Make sure they are not frayed, cracked or damaged, placed under rugs or carpets, resting on furniture, or located in high traffic areas. Do not nail or staple cords to walls, floors, or any other objects.
• Extension cords should be used on a temporary basis only because they are not intended for use as permanent household wiring. Have additional outlets installed where you need them instead of relying on extension cords and power strips. If you are using extension cords, make sure that they have safety closures to protect young children from shock hazards or mouth burn injuries. Never use an indoor extension cord for outdoor use. Use an extension cord specifically for outdoors; they are heavier and less likely to be damaged.
• Check your circuit breakers to make sure that the fuses are properly rated for the circuit that they are protecting. If you do not know what the correct rating is, have a qualified electrician identify and label the correct size to be used. If you are replacing a fuse, make sure that you replace it with the same size as the one that you are removing.
• Check light bulbs and appliances to make sure the wattage matches fixture requirements. Make sure to replace bulbs that have higher wattage than recommended. Additionally the bulb should be screwed in securely to prevent overheating.
• If an appliance repeatedly blows a fuse, trips a circuit breaker or gives you an electrical shock, immediately unplug, repair or replace it.
• Check for or install ground fault circuit interrupters (GFCIs). A GFCI is an inexpensive electrical device that shuts off power instantly if there is a problem. It's estimated more than two-thirds of roughly 300 electrocutions occurring each year in and around the home could be prevented if GFCIs were installed in household branch circuits. Installation of the device could also prevent thousands of burn and electric shock injuries each year.

"Make sure that GFCIs are installed in all 'wet' areas of the home, inside and out–the kitchen, bathrooms, workshop, basement garage and outdoor areas where water and electricity have the opportunity to come into contact," advises Hall. "Test GFCIs monthly to ensure they are working properly."

Be sure to check outdoor connections and appliances. Inspect these appliances or tools for frayed cords broken plugs and cracked or broken housings.

For more information on electrical safety, visit www.SafeElectricity.org. Spanish versions of electrical safety information are also available on this web site.

University of Illinois Extension

. . .according to the Community Nutrition Institute's newsletter, the USDA will allow certain meat and poultry products to carry a label indicating that they are certified organic, Agriculture Secretary Dan Glickman announced? Meat and poultry products will be labeled "certified organic" if processors meet certain basic criteria and seek approval from USDA's Food Safety and Inspection Service, the federal agency responsible for meat safety. USDA's Agriculture Marketing Service is currently revising its proposal to standardize the use of the term "organic".

University of Illinois Extension

While the spring brings long lazy days and hours of romping with the dog in the back yard, it also brings heartworm season. All dog and cat owners should take heartworm disease seriously because it can be devastating. Fortunately, it is very easy to prevent.

Dr. Allen Paul, a veterinary parasitologist at the University of Illinois College of Veterinary Medicine in Urbana agrees. He says, "Prevention is much easier and cheaper than treatment."

The heartworm parasite is an actual worm that lives in the pulmonary vessels of the heart (vessels that carry blood to the lungs to pick up oxygen). "They can grow to be up to 12 inches long," says Dr. Paul, "and if the infestation is severe enough can even live in the heart itself." As they increase in number, the worms begin to take up space in the heart and pulmonary vessels, causing high blood pressure, difficulty in breathing, and eventually death due to heart failure.

Heartworm is spread from animal to animal by mosquitoes. When the mosquito feeds on the blood of an infected animal, an immature form of worm (called microfilaria) enters the mosquito. The microfilaria must then undergo an incubation period inside the mosquito during which the temperature outside must be constantly warm for several weeks. Therefore, danger of infection for pets begins in the spring after a few weeks of warm weather.

The heartworm becomes infective inside the mosquito and is passed to a new host animal when the mosquito bites again. After entering the body the microfilaria spend up to five months maturing. During this developmental period the worms cannot be detected, so veterinarians recommend testing for heartworm every spring in case infection occurred the previous summer. Once the worms migrate to the pulmonary arteries, they grow and reproduce, releasing more microfilaria into the bloodstream. The cycle of infection starts anew when a mosquito bites this host animal and carries microfilaria to its next victim.

Cats are not as susceptible to heartworm infection as dogs are; however, in areas where incidence of heartworm is high in dogs, some cats will inevitably contract heartworm. According to Dr. Paul, it is theorized that the lower incidence in cats is due to the cat's ability to fight off infection. Although incidence of heartworm in cats is lower than in dogs, dogs tend to develop signs of the disease before heart failure ensues, whereas cats may simply die suddenly.

Signs of heartworm include coughing, fainting, fatigue, and difficulty breathing. Unfortunately, infected animals may have heartworm for several years before showing any sign of the disease, and when signs finally occur, the heart and pulmonary arteries are often so full of worms that treatment becomes very risky. The treatment of this disease can be just as taxing to the animal as the infection. The only treatment available for heartworm is a form of arsenic administered at doses designed to kill the worms but not the dog. Although this treatment is safer today than in the past, there is a risk that the animal will die during the treatment process.

Without a doubt, the easiest way to keep your pet from getting this disease is to prevent infection. There are several options available to treat heartworm disease, including once-a-month tablets, daily tablets, and an injection that lasts for six months. The preventatives act by killing the infective forms of the worm before they have a chance to develop into adults. Some form of the preventative should be used throughout the warm months of the year and can be purchased through a veterinarian.

If you have any questions about heartworm, please contact your local veterinarian.

University of Illinois Extension

When preserving foods at home, safe food handling principles need to be followed carefully to prevent foodborne illness. Because of the concern for food safety, the National Center for Home Food Preservation (NCHFP) is constantly working to research and update home canners on preserving foods safely at home. In 2005, the NCHFP released two new recommendations for preserving foods using a pressure canner or boiling water bath canner. Both canning procedures are common methods many use when canning fruits, vegetables, pickles, jams and jellies for home use.

When using the boiling water canner, the recent update includes the following: "After jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars from the boiling water bath canner." Previously jars were removed from the canner after the processing time was completed.

For the pressure canning process, the following is new for 2005: "After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully."

These changes should be noted when pressure canning or water bath canning foods, respectively.

For a complete step-by-step description on pressure canning foods, visit University of Georgia Extension's website at: www.iga.edu/nchfp/publications/uga/uga using pres can.pdf.

The boiling water canner directions are found at: www.uga.edu/nchfp/publications/uga/uga using bw can.pdf.

For more information on home food preservation, including recipes, visit the National Center for Home Food Preservation site at:

www.homepreservation.com

University of Illinois Extension

Summer is coming and with the warmer weather comes grills and outdoor cooking activities. There are a few simple guidelines to remember so that food grilled is safe food.

When grocery shopping, buy the cold food like meat and poultry last–right before checkout. Separate raw meat and poultry from other food in your grocery cart. To avoid cross-contamination, put packages of raw meat and poultry into plastic bags so meat juices don't drip on other food.

Plan to go directly home after grocery shopping. FSIS suggests taking a cooler with ice for perishables if you have a distance to drive. Always refrigerate perishables within 2 hours. The time is reduced to 1 hour when the temperature is above 90°F.

Once back home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days, freeze other meat within 4 to 5 days.

When defrosting meat, use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can defrost meat in the microwave if the food will be placed immediately on the grill to cook. By defrosting the meat before grilling, you will cook the meat or poultry more evenly.

University of Illinois Extension

Smoking is cooking food indirectly in the presence of a fire. Smoking can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods.

FSIS states smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature of the smoker should be maintained at 250-300°F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

For more information on grilling and food safety, visit the FSIS website at: www.fsis.usda.gov.

University of Illinois Extension

When grilling meats, the Food Safety Inspection Service (FSIS), which is with the U.S. Department of Agriculture (USDA), stresses we must cook meat and poultry to the proper temperature. Cooking food to a safe internal temperature destroys harmful bacteria.

Use a food thermometer to be sure the food has reached a safe temperature. Beef, veal and lamb steaks, roasts and chops can be cooked to 145°F internal temperature. Hamburgers made of ground beef should reach 160°F. All cuts of pork should reach 160°F. All poultry should reach a minimum of 165°F.

FSIS emphasizes we should NEVER partially grill meat or poultry and then finish cooking later.

For more information on grilling and food safety, visit the FSIS website at: www.fsis.usda.gov.

University of Illinois Extension

Meat and poultry can be marinated for several hours or overnight to tenderize or add flavor. There are a few simple guidelines to remember so that marinated food is prepared safely.

Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or raw poultry in it.

For more information on grilling and food safety, visit the FSIS website at www.fsis.usda.gov.

Marinated Lemon Thyme Chicken or Pork

4 skinned chicken pieces or pork chops 1 tablespoon lemon juice
2 tablespoons oil 2 cloves garlic, minced
1 tablespoon chopped thyme or 1 teaspoon dried thyme

Mix oil, lemon juice, thyme and garlic. Place chicken/pork in shallow container and cover with mixture. Let set in refrigerator 30 minutes. Preheat grill or broiler. Cook chicken/pork until tender and reaches an internal temperature of 165°F (chicken) or 160°F for pork. Makes 4 servings.

Nutrient analysis per serving (using 3 oz. Chicken breast): 160 calories, 20 grams protein, 1 gram carbohydrates, 8 grams fat, 49 milligrams cholesterol, trace of fiber, 56 milligrams sodium, 228 milligrams potassium. Exchanges: 3 meat, 1-1/2 fat.

Recipe Source: IL FNP/EFNEP Wellness Ways

University of Illinois Extension

Have we become too rude? What happened to being polite and why do so many people have such bad attitudes? It seems that in the past few weeks I have had a number of conversations with colleagues, friends and family discussing and debating rudeness.

Some people have suggested being rude and tough is becoming the way to get things done these days. Others have simply said that good manners are a thing of the past and doubt we can take back the damage that has been done. One person I spoke to proposed that we adults are the problem and that, although some children are being taught good manners and respect, others are not because their own parents and the adults around them are rude and difficult.

During recent outings in the community, I was surprised and disappointed by the number of rude and disrespectful adolescents I observed in public classrooms. Now, I have been in many classrooms in my years working with youth, but it seems behavior amongst students has gotten worse. People may argue that bad conduct among adolescents is a norm and to be expected because of the developmental age. To a certain extent I agree, but I believe their rudeness and disrespect is an example of how we as a society have become.

Apparently I am not the only one who believes this. In a November 2005 New York Times article titled "The Nation; Kids Gone Wild," Judith Warner points out that "nearly 70 percent of Americans said they believed that people are ruder now than they were 20 or 30 years ago, and that children are among the worst offenders."

What was more alarming was Warner's report that in 2004 "more than one in three teachers told Public Agenda pollsters they had seriously considered leaving their profession or knew a colleague who had left because of 'intolerable' student behavior."

It's a serious problem when educators are being turned away from their profession because of adolescent behavior. It is something we all have to take responsibility for whether or not our child is the perpetrator. I must give credit to many teachers and schools who are concerned about the character of their students and actively looking at strategies and programs to teach respect and manners.

We must do more and not leave the burden solely on teachers who are already given many demands. Let's think about our own behavior as adults and what we are modeling to our children, nieces, nephews and neighbors. We have become so busy that we too have forgotten to be respectful to each other. It seems just about anywhere we go we can see adult incivility. We must not allow rudeness and vulgarity to replace good manners and reverence to others. To do so, is to give permission to our youth to act in the same manner.

University of Illinois Extension

Grandparents can play an important role in influencing a child's lifelong values. They pass on gifts that cost little or no money, but that build character and create fond memories. Cammy Seguin, University of Illinois Extension Educator, Family Life, says grandparents are in a unique position to provide children with four important things:

• Unconditional love. Accepting children as they are helps them believe in themselves.
• A good example. When grandparents model an upbeat attitude, they can provide a positive view of life and aging for grandchildren to imitate.
• Experience and wisdom. Grandparents often have practical skills and wisdom to share. They can show children that change is common and that there are ways to resolve difficult situations.
• Happy memories. Kind words, loving gestures, silly songs and sayings and special times together can create memories for children that will always remain with them. Do you have to live near your grandchildren to make a difference? "Absolutely not," says Seguin. "Even If the grandchildren live far away you can always write to them, send little gifts with stories or pictures attached, and call, e-mail or visit them.

And, what if you are not a grandparent? You can still be a special person in a child's life, sharing your love and experiences. This kind of relationship gives children something they can count on through the ups and downs of life.

University of Illinois Extension

Fleas become common at this time of year. A few fleas that may have entered the home a few weeks ago may have largely increased in number, causing a major problem. In addition, the fleas are numerous enough in some yards to have become a problem outdoors.

Fleas are small, pinhead sized insects that are dark brown to almost blackish in color. They do not have wings and jump to get from place to place. Only adult fleas feed on blood.

Although fleas will feed on people, causing red spots that look like mosquito bites on the lower legs and other areas of the body, they will usually not bother people if dogs or cats are present.

Flea eggs hatch 10 days after being laid into slender, whitish, worm-like larvae. These larvae feed on debris in carpeting, upholstered furniture and pet bedding. Fully-grown larvae enter a short pupae stage, followed by the adult stage that feeds on blood. The entire life cycle, from egg to adult, takes about six weeks in the home.

Pet owners who have fleas in their houses can usually eliminate them by treating their pets weekly with a flea and tick powder for at least six weeks. A flea collar may also be used, but the pet may be allergic to the chemical and develop a rash under the collar.

Flea control for non-pet owners is more difficult. Pyrethrin-based products, such as flying and crawling or household insect aerosol sprays can be used to eliminate the fleas. Apply this aerosol spray as a light mist to rugs, the underside of upholstered furniture, and into cracks and crevices. Vacuum the carpet about 30 minutes after treatment and dispose of the vacuumed materials.

Since the sprays to not kill the eggs and pupae of the fleas, three sprays at two-week intervals are needed to eliminate the fleas.

Infested lawn areas can be treated with an insecticide to reduce the chances of your home being reinfested. Spray any area where fleas appear to be present, particularly tall grass areas and areas where pets or wild animals tend to rest.

Contact your local Extension office for the current chemical recommendations for flea control indoors and outside. Make sure to read and follow all label directions for chemical application.

University of Illinois Extension

Summer campouts, nature walks and hiking expeditions can be a lot of fun. But those who are susceptible to poison ivy may walk away from the experience with some painful souvenirs.

Many times individuals with poison ivy will re-expose themselves by wearing contaminated clothing again without laundering or dry cleaning. This is mostly true of outerwear such as jackets, hats and gloves that don't normally need cleaning after each use.

When you wash clothing that has been contaminated with poison ivy, be sure to wash it separately. If it goes into the washer with the rest of the family's laundry, it may contaminate the rest of the wash.

Pets are another possible carrier of poison ivy. If pets are allowed to wander in wooded areas, their fur may carry the plant's sap for a long time. A soap-and-water bath is just about the only way to get the contaminants out of the pet's coat.

Garden tools, too, may spread poison ivy. Again, a thorough scrub down with soap and water is the only practical way to prevent recontamination.

Not everyone who comes into contact with these plants will be affected by them. Only those who are allergic to them will develop the itching, water blisters and rash associated with the allergy.

You say you've never had problems with poison ivy? Well, beware–you're not out of the woods yet. People may gain or lose sensitivity to these plants over time, so past immunity is no guarantee that you will not develop an allergic reaction in the future. Eating the leaves in the spring will not make you less susceptible later on, as some people claim. It's just not a wise practice because you can develop rashes inside your mouth and throat.

What should you do if you run across poison ivy this summer? Stay away from it, if possible. If you do get the clear, oily sap on yourself or your clothing, wash with soap and water as soon as you can. Most experts give you a five-minute window for reducing the injury potential.

There are some products on the market that can be applied to the skin coming in contact with poison ivy. These create a barrier, but time and sweat can diminish the effectiveness of the products.

Whatever you do, don't scratch the affected area, don't touch your eyes or mouth and don't use the bathroom until you're sure you have all the sap washed off.

The symptoms of poison ivy include itching, burning and red "water blisters" - as well as headache and fever. These symptoms may appear only a few hours after exposure to the plants, or they may take up to seven days.

If you think you've been in contact with poison ivy, it's important to wash yourself–and your clothing–right away. Plain old soap and water–and plenty of it–is your best bet for removing the sap from both skin and clothing. If you wait more than a few minutes to wash the sap from your skin, there's little you can do to prevent an allergic reaction.

After you've washed thoroughly, apply rubbing alcohol to the affected area. This may sting a little, but it will neutralize any sap that may remain on your skin.

If a rash does develop, paint it with calamine lotion to relieve the itching. And if the rash is severe–or if it affects the mouth or other sensitive areas of the body–seek medical attention immediately.

Contrary to popular opinion, Poison Oak and Poison Sumac are seldom found in Illinois. Poison ivy can take on several forms, all of which have the traditional three-leaflet leaf. Poison ivy can vine, form a small shrub or ramble across the ground.

University of Illinois Extension

So it's time to think about what flavor of ice cream you want to make! The following vanilla ice cream recipe from U of I Extension may be adapted to make flavored ice cream–by omitting and using flavorings as follows:

For chocolate "lovers" combine a small portion of the milk or cream, sugar and 5 ounces of unsweetened chocolate in a heavy saucepan. Place over low heat until chocolate is melted. Beat with a rotary beater until smooth. Add this mixture to the remaining milk or cream before proceeding with the recipe.

Coffee ice cream connoisseurs can dissolve 1/4 cup instant dry coffee in 1/2 cup of hot water, and then add this to the milk mixture.

If you prefer candy flavored ice creams, add one to two cups of crushed hard peppermint candy, crushed peanut brittle, chopped chocolate or butterscotch bits to the ice cream mixture after it is partially frozen.

For buttered pecan ice cream, brown the nuts lightly in about 2 tablespoons of butter before adding the chopped nuts to the partially frozen ice cream.

To make fruit ice creams add 2 to 3 cups sweetened, crushed or pureed fruit to the mixture. To ensure an even distribution of crushed fruits or fruit and nuts, add these ingredients after the mixture is partially frozen.

One final food safety reminder–homemade ice cream can be made safely with shell eggs if the base is cooked. Just heat the egg-milk mixture gently and use a thermometer to be sure the egg mixture reaches 160°F. If in-shell pasteurized eggs are available, they can be used safely in recipes that won't be cooked.

Egg products can be substituted in recipes typically made with raw eggs that won't be cooked to 160°F. But USDAs Food Safety and Inspection Service (FSIS) recommends that although pasteurized, for optimal safety, it is best to start with a cooked base, especially if serving high-risk persons.

For more information on egg and egg product safety, check out the FSIS fact sheet at www.fsis.usda.gov/Fact Sheets/Egg & Egg Product Safety.

Homemade Vanilla Ice Cream

2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 eggs
2 tablespoons vanilla
6 cups half-and-half

Mix sugar, cornstarch, and salt. Blend in 2 cups milk and 2 cups of the half-and-half. Cook over low heat, stirring constantly, until thickened, about 12-15 minutes. Beat the eggs. Stir a small amount of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture. Cook over low heat, stirring constantly for 4 to 5 minutes. Chill thoroughly. (This is essential for a smooth ice cream.) Stir in vanilla and remaining 4 cups of chilled half-and-half. Freeze in a gallon ice cream freezer using 1 part salt to 6 parts crushed ice. Yield: about 3-1/2 quarts or 28 half-cup servings.

Nutrient Analysis Per 1/2 Cup Serving (using whole milk): 152 calories, 3 grams protein, 18 grams carbohydrates, 6 grams fat, 58 milligrams cholesterol, 76 milligrams calcium, 64 milligrams sodium.

Exchanges: 1 bread/starch, 1 fat.

University of Illinois Extension

Though many people grill year round, nice warm days makes most any family want to bring out the grill that was put away for the winter. And more and more cooks are turning to grilling as it can be a great low-fat cooking method with positive effects on health.

While many outdoor grillers still prefer barbecue sauce as their favorite grill topper, marinades and rubs are at the top of the list. More people are choosing marinades and rubs because they add flavor without fat. A marinade is a meat or vegetable soak that contains an acid, flavorings, and sometimes a little oil. The combinations of such are only limited by the cook's imagination. Rubs are really a dry marinade–blends of herbs and spices rubbed onto the meat before grilling.

To get you off on the right foot this season, here are some backyard barbecue basics to consider:

Choose the right grilling method–Smaller, quick-cooking cuts of meat should be cooked directly over the heat source and turned as needed to cook and brown. Larger cuts of meat and bony pieces like ribs should be cooked over indirect heat, which is similar to oven roasting. Indirect heat settings on gas and electric grills will provide the slower cooking needed. Make a charcoal grill into an outdoor oven by banking coals around the edge and centering a drip pan in the middle. Placing the meat over the pan rather than the coals and covering the grill allows the slow roasting needed for the large or bony cuts of meat.

Know when to start cooking–Coals should be ash-covered and glowing before starting meats on a charcoal grill. Gas and electric grills should be ignited and covered for 5 to 10 minutes for "preheating".

Don't overcook–Hot grills can quickly overcook smaller cuts of meat. Watch carefully to prevent charring. Juice should run clear on thin cuts of meat or burgers. For larger cuts of meat, outdoor cooks should use a meat thermometer and cook to 160°F (165°F for chicken). For some types of meats, grilling experts parboil or precook the meat and then put it on the grill just to finish cooking and to gain that smoky, grilled flavor.

Savor the sizzle season–Look beyond potato salad and baked beans. Team grilled meats with fresh fruits, fresh or grilled vegetables, whole grains/breads, and interesting salads. Try serving meats with salsas or chutney for new taste adventures.

University of Illinois Extension

Research indicates that summer is a prime time for teen sexual activity with June being a peak month for teens losing their virginity. Although intercourse and pregnancy among teens has decreased some, there is another disturbing statistic. At least one out of every four teens contract a sexually transmitted infection (STI) yearly.

Parents: What does your teen need from you?

• Parents need to share their rules and boundaries about relationships. What age can your teen begin to date? Can they date a total stranger? Can they have someone over to the house when you are not there? Can they visit in the teen's bedroom? We can't expect our teens to follow our rules if we have not communicated our rules to them.
• Parents need to monitor their teens. When your teen wants to go out, make it a habit to know who they are going to be with, where they are going, what they will be doing, and when they will return. When they are "home alone," know if they are with anyone and who. Teens report parents as the No. 1 reason for abstaining from sex. Monitoring by parents is related to delay in sex, fewer partners, and use of contraception when sexually active.
• Parents need to know the facts and share them with their teen. If we expect them to make good decisions in their lives, then we need to give them the information they need to do so. They need to know "safe sex" is often not safe.

-Condoms do not protect against STI's that spread by skin-to-skin contact.

-The pill does nothing to protect against STI's.

-Oral sex is not safe. Six out of eight leading STI's can be spread through oral sex.

-Abstinence or being in a long- term monogamous relationship with an uninfected partner offers the surest protection.

-Teens who make abstinence pledges delay sex but are more likely to have unplanned, unprotected sex. Consistent condom use helps protect against HIV and some STI's.

• Parents need to share their values, beliefs, and knowledge about sex and relationships with their teens. The media is speaking loudly and continually to our teens on a daily basis. They hear and see over and over situations that say sex is the next logical step after mere attraction. Is waiting better? What kind of relationship is most successful?
• Some people believe sex is a recreation that you do to have fun or a logical next step when you are merely attracted to someone. This view is often portrayed in movies, TV and songs.
• Others believe sex is reserved for a love relationship. Love is cited as the main reason girls become sexually active, but is often confused with infatuation and erotic feelings. Ask your teen if she thinks there is a difference between love and the thrill our heart can feel when we are attracted to someone; and, if so, what is that difference? Discuss how love is a decision that is made based on admiration, attraction, caring, and trust.
• Still others believe sex is reserved for two people who have made a commitment of their lives to each other. This view is embraced by most religions. Research indicates that without commitment, relationships are less likely to last. A clear commitment is far more likely to withstand the ups and downs, give and take, and the change and stress in a relationship. Ask your teen what s/he thinks is a foundation for a successful relationship. Help your teen understand the pain and hurt we can open ourselves up to when we give our body to another before we are ready to sustain the relationship. Ask your teen if s/he thinks sex is the foundation that determines the success of a relationship. If not, what needs to be in first place.

Ultimately only your teen can decide what s/he will believe, what s/he will do with his/her body, and the relationships s/he will choose to enter. There is much you can do, however, to guide your teen's ability to make wise decisions for life.

For additional information on talking about tough issues, check out these websites:

·www.kidshealth.org/parent/positive

·www.talkingwithkids.org

University of Illinois Extension

. . .teenagers are using "liquid food coloring" to dye their contact lenses–yes, contact lenses–funky colors like bright red, royal blue and brilliant orange?

The American Optometric Association has issued a warning to teenagers and parents that using food coloring to tint contact lenses could cause eye infections, allergic reactions and may impair vision. "Food coloring, while safe for consumption is not necessarily sterile. Certain dyes and tints, depending on what they are derived from, may cause a reaction like red or irritated eyes in some people," according to Dr. R. L. Davis, Chair of the American Optometric Association Contact Lens Section.

University of Illinois Extension

started on the path to a healthier lifestyle? It's all about achieving balance, with smarter food choices and a little more exercise. These are five simple steps you can start right away.

• Start with a Healthy Breakfast
• Move More
• Add More Fruits, Veggies & Whole Grains
• Remember to Hydrate
• Try Lower Calories or Fat
• Start Your Day a Better Way

You already know breakfast is the most important meal of the way. Adults who skip breakfast are likely to take in more calories during the course of the day than people who do eat breakfast. Breakfast skippers also have a tendency toward higher cholesterol. Adults who eat breakfast generally get more work done in the morning and are in a better mood. Also, those who eat breakfast were found to be 37%-55% less likely to become obese or develop insulin resistance syndrome–a frequent precursor to diabetes. Though the best results were obtained from eating whole-grain cereals and other nutritious breakfast items, eating anything still provided benefits.

Get Up and Get Moving

You don't need a whole lot of time, room, or fancy equipment to start being more active. There are several small things you can change–at home, at work, just about anywhere–to start a more fit and active lifestyle. Take the stairs instead of the elevator. Do a family bike ride instead of movie night. Take the dog for a longer walk. When your family plays together everyone benefits, both physically and emotionally. There are lots of easy ways for you and your family to feel a little better every day. And you'll probably have some fun while you're at it.

More of the Good Stuff

Spring and summer is the time for fresh produce. These tasty foods provide vitamins, nutrients, minerals, and fiber. Replacing high-calorie side dishes and desserts with delicious produce is one way to manage calories. Choosing produce in the prime gives you the most flavor and the longest shelf life. Look for fruits and vegetables that are brightly colored, without blemishes.

Hydrate for Health

Your body needs fluids to keep its motor running. During your daily routine it's important to drink plenty of fluids–particularly water. And don't forget to remind your family to do the same. By the time active people become thirsty, their bodies are already dehydrated.

Little Changes Make a Big Difference

One of the easiest smarter choices you can make is switching to lower-calorie or low-fat versions of your favorite foods and drinks. Drink nonfat or 1% milk instead of whole milk for fewer calories without sacrificing nutrients. Replace a high-calorie drink with diet soda or water. Reduce portion sizes. For example, eat 1 cup of your morning cereal instead of 2 cups; eat 1/2 cup cooked pasta or rice instead of 1 cup. Use a reduced calorie dressing rather than regular dressing on your salad.

Motivational Ideas

·Post your goal where you will see it often (bathroom mirror, calendar, kitchen cupboard.)

·Place an inspiring note on your refrigerator or work area.

·Find a coach or mentor who has been successful at the behavior change you're attempting.

·Be a coach or mentor for someone else.

·Record your feelings about your progress daily–perhaps each night before going to sleep.

University of Illinois Extension

. . .buttermilk contains only one gram of fat per 1/2 cup serving? Originally it was the liquid left after milk was churned into butter. After hours of churning, the butter became a solid and when it was removed the "buttermilk" left behind was almost fat free. Natural bacteria in the air gave it a tangy flavor and thick consistency. Today's buttermilk is made from a particular bacteria culture which produces a similar-tasting product. Despite its name, buttermilk is still virtually free of fat and actually quite healthy for you.

. . .grapefruit contains about two-thirds as much Vitamin C per ounce as oranges? Half a medium sized grapefruit supplies about 70% of the daily RDA for Vitamin C. Pink and red varieties also contain a modest amount of beta carotene and, though they may taste sweeter than the white varieties, they have the same number of calories–35 to 45 per half fruit. Source: University of California Berkeley Wellness Letter, Volume 13, Issue 3

University of Illinois Extension

If you eat just a few in one sitting, nuts can boost your health and be an important part of a cancer-fighting diet.

During the low-fat craze of the 1990s, doctors and nutritionists cautioned people to eat nuts sparingly. Calorie-laden and high in fat, they became the pariah of the plant kingdom.

Not anymore. Recent research indicates that, eaten in moderation a few times a week, nuts are more than just another component of a nutritious, well-balanced diet. They may also help reduce the risk of heart disease, strokes and cancer.

Nuts attracted scientists' attention about 20 years ago when a study of Seventh Day Adventists in California turned up an unexpected connection. After correcting for risk factors such as smoking, age, weight, blood pressure and exercise status, researchers found that people who ate nuts five or more times a week had a lower incidence of heart disease. Even among heart attack victims, the nut eaters had better chances of surviving.

Since then, other studies have come up with similar results, including a possible link between nuts and lower risk of some types of cancer. Now researchers are zeroing in on the different substances in nuts to see just which ones are responsible for the health-enhancing effects.

A Second Look at Nut Oils

Ironically, one good factor in nuts is the same nutrient that made people avoid them in the first place: fats. While all fats carry the same number of calories–which must be limited for weight control and lower cancer risk–all fats are not created equal.

Saturated fats, most of which are linked to high blood cholesterol, are commonly found in animal products, but nuts are rich in the mono– and polyunsaturated fats. Replacing saturated fat from meat and trans fats from dips and crackers with these types of fats can help lower LDL, the unhealthy type of blood cholesterol.

Vitamins and minerals contribute to nuts' heart-healthy, cancer-fighting properties. Potassium, magnesium and calcium help control blood pressure. The high fiber content of nuts helps lower cholesterol and may protect against diseases like colon cancer.

Nuts also can partly replace animal protein like meat in a mostly plant-based diet. For lower cancer risk, the American Institute for Cancer Research recommends limiting meat consumption to 3 ounces (or less) per day, or no more than 6 ounces three times per week.

Examples of nutritious nuts are:

Almonds. In one ounce (about 1/3 cup) almonds have about half the recommended daily amount of Vitamin E, a powerful cancer-fighting antioxidant. Almonds also have more fiber than other nuts.

Brazil nuts. Brazil nuts provide a rich source of selenium, an essential trace mineral that may help prevent prostate, lung, colorectal, gastric and skin cancers, as well as heart disease. One ounce of Brazil nuts (6-8 nuts) can have more than 500 micrograms (mcg) of selenium, enough to meet the Recommended Dietary Allowance for a week, while other nuts provide about 1 mcg.

Peanuts. Peanuts are high in folate, a B vitamin that lowers blood levels of possibly harmful homocysteine. Low folate levels have been associated with colorectal, lung, esophageal, brain, cervical and breast cancers, as well as heart disease. An ounce of peanuts contains about 10 percent of the recommended daily intake of folate. Peanuts also contain the antioxidant resveratrol.

Walnuts. Walnuts are high in a type of omega-3 fatty acid called alpha-linolenic acid. Omega-3 fatty acids, prevalent in fatty fish and leafy greens as well, may slow tumor growth and reduce cholesterol, triglycerides and blood pressure. Walnuts also contain more antioxidants than any other nut. They have less Vitamin E than almonds, but make up the difference with a variety of other antioxidant pytochemicals. Walnuts are best stored in the refrigerator or freezer.

Nuts are filling, and snacking on a handful can help stave off hunger for a few hours. For the greatest benefit, eat a variety of nuts several times a week or even daily, but limit portions to one ounce (150-200 calories). People who have trouble stopping after one ounce can try by sprinkling chopped nuts on breakfast cereal, salads and casseroles.

Source: American Institute for Cancer Research

Newsletter, Spring 2006

An April 2006 release from the Food Safety and Inspection Service (FSIS) advised consumers that "...cooking raw poultry to a minimum internal temperature of 165°F will eliminate pathogens and viruses."

It was previously recommended poultry be cooked to higher temperatures. The single minimum internal temperature requirement of 165°F was recommended by the National Advisory Committee on Microbiological Criteria for Foods. The committee is comprised of 30 voting members with scientific expertise in numerous fields of science and science-related disciplines.

Research indicates that foodborne pathogens and viruses–such as Salmonella, Campylobacter and the avian influenza virus–are destroyed when poultry is cooked to an internal temperature of 165°F. FSIS recommends the use of a food thermometer to monitor internal temperature.

Also, consumers should handle raw poultry carefully. A few tips include washing hands and surfaces often, separating raw meat and poultry from cooked foods, and promptly placing foods in the refrigerator or freezer.

While the new temperature is suggested, consumers, for reasons of personal preference, may choose to cook poultry to higher temperatures.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888)674-6854. The hotline is available in English and Spanish and can be reached from 10a.m. to 4 p.m. Eastern Time, Monday through Friday.

University of Illinois Extension