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Tampilkan postingan dengan label Health. Tampilkan semua postingan

Mother’s Exercise May Boost Baby’s Brain


If a woman is physically active during pregnancy, she may boost the development of her unborn child’s brain, according to a heart-tugging new study of expectant mothers and their newborns. The findings bolster a growing scientific consensus that the benefits of exercise can begin to accumulate even before someone is born.

It has long been suspected that a mother-to-be’s activity — or lack of it — affects her unborn offspring, which is not surprising, given how their physiologies intertwine. Past studies have shown, for example, that a baby’s heart rate typically rises in unison with his or her exercising mother’s, as if the child were also working out. As a result, scientists believe, babies born to active mothers tend to have more robust cardiovascular systems from an early age than babies born to mothers who are more sedentary.

Whether gestational exercise similarly shapes an unborn child’s developing brain has been harder to quantify, although recent studies have been suggestive. An experiment presented this month at the Society for Neuroscience’s annual meeting in San Diego, for instance, reported that pregnant rats allowed to run on wheels throughout their pregnancies birthed pups that performed more dexterously in early childhood on a tricky memory test — having to identify unfamiliar objects in a familiar environment — than pups born to sedentary moms. These clever rats retained their cognitive advantage into adulthood (meaning, for rats, weeks later).

Quesadilla With Mushroom Ragoût and Chipotles


Mushroom ragoût accepts chipotles willingly. I made a delicious and substantial quesadilla dinner with the ragoût, two tortillas and a bit of cheese in under three minutes.

6 tablespoons mushroom ragoût

1 teaspoon chopped canned chipotle in adobo (more to taste)

4 corn tortillas

1 1/2 ounces grated Monterey Jack or Gruyère (about 1/3 cup)

1. Stir the chopped chipotles into the mushroom ragoût. Taste and add more if you want more spice.

2. Using a microwave: Place a corn tortilla on a plate. Top with a heaped tablespoon of the grated cheese. Add half the mushrooms and spread in an even layer. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla. Press down gently. Repeat with the remaining ingredients. Microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters, and serve.

Using a pan: Place a corn tortilla in a pan. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer. Sprinkle on another heaped tablespoon the cheese. Turn the heat on medium-high and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese and press down lightly. Flip the quesadilla over in the pan and heat for about 30 seconds, or until the cheese has melted. Flip back over and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Variation: You can also make these quesadillas with wheat tortillas.

Yield: 2 quesadillas

Advance preparation: The mushroom ragoût will keep for 3 or 4 days in the refrigerator.

Nutritional information per quesadilla: 172 calories; 8 grams fat; 4 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 19 milligrams cholesterol; 17 grams carbohydrates; 2 grams dietary fiber; 239 milligrams sodium (does not include salt to taste); 8 grams protein

Navigating the holidays with food allergies


Editor's note: Mireille Schwartz is the founder and executive director of the Bay Area Allergy Advisory Board, an organization that promotes education and awareness, and provides no-cost medical care and medication to San Francisco Bay Area families with severely allergic children. She is the author of "The Family Food Allergy Book."

Holidays are a particularly challenging time for us food-allergic individuals with so many desserts and homemade treats, casseroles and dips laid out on the table -- largely without ingredient labels.

Food-allergic children can feel left out of the traditional festivities, many of which center around food, and allergies can present a challenge for hosts, as they frequently must tend to a wide range of preferences and needs behind the scenes.

All the excitement and good cheer makes it more difficult to be informed about the ingredients in each and every party food. There are ways, however, to reduce anxiety through the holidays while staying happy, healthy, and allergy free.