Healthy Recipe ~ Whole-wheat Corn Muffins

Posted on January 15, 2011 by Fiona Bryan

From the Editors of Live Right Live Well

These light whole-grain muffins contain far less fat than packaged muffins. They’re perfect for starting the day off right — or keeping them tucked away in the freezer for a handy, healthy snack.

Makes 12 muffins

Ingredients
1 cup stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat plain yogurt
1 egg
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract

Directions
1. Preheat oven to 400 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside.

2. In a large bowl, whisk together the cornmeal, both kinds of flour, baking powder, baking soda and salt.

3. In a medium bowl, whisk together the yogurt, egg, oil, honey and vanilla. Tip: After measuring the oil, use the same cup (without washing) to measure the honey. This way, the honey will glide out of the cup.

4. Make a well in the center of the flour mixture. Pour in the yogurt mixture and stir until just combined (do not overmix). Spoon the batter into the prepared pan.

5. Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.

Nutrition information (per serving)
Calories: 151
Carbohydrate: 22g
Protein: 4g
Fat: 5g
Sodium: 240mg
Cholesterol: 18mg

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Can Video Games Count as Exercise?

Posted on January 15, 2011 by Fiona Bryan

By Stacey Colino for Live Right Live Well

Not long ago, playing video games provided good exercise for kids’ thumbs — and not much else. Now, a new generation of more active video games, like Wii Sports, is changing all that. The big question on everyone’s mind: Can these new active video games help you, your spouse and your kids get (or stay) fit?

The answer is maybe. A study at the Mayo Clinic in Rochester, Minn., found that kids burn more than twice as many calories playing activity-promoting video games — such as Dance Dance Revolution (DDR) and EyeToy — than just sitting and watching TV. With DDR, you control the game by stepping on an electronic dance pad, while EyeToy uses a special camera to capture an image of the player in motion and literally inserts her into the onscreen Playstation action.

In a recent study at the University of Wisconsin-La Crosse, 24 volunteers (ages 12 to 25) played DDR at various intensities, then researchers examined their heart rate, VO2 max (a measure of maximum aerobic capacity) and caloric expenditure. It turns out that playing DDR in “difficult mode” produced results comparable to taking a high-impact aerobics class: Heart rates jumped to 76 percent of maximum and participants burned calories at a rate of 480 per hour, reports study leader John Porcari, Ph.D., professor of exercise and sport science at the University of Wisconsin-La Crosse. Playing DDR in “standard mode” was the calorie-burning equivalent of riding a bike 12 miles per hour.

Does this mean active video games are as good as regular exercise? “I see it as a supplement, not a substitute,” says Cedric Bryant, Ph.D., chief science officer for the American Council on Exercise. “These more active video games don’t get you moving to a degree that can serve as a substitute for the real thing.” However, others see it differently: “It isn’t a replacement for exercise — it is exercise,” Porcari says. “When you’re working that hard [as hard as people did playing DDR in difficult mode], your heart and lungs don’t know what you’re doing. They just know they’re working harder.”

Ultimately, experts agree that the best approach may be to aim for a combination of regular exercise and video exercise. To that end, your family could jog, bike, swim or play (real) tennis four days a week and play active video games twice a week. Or “you could do 30 minutes of formal exercise and 15 minutes of these [video games] most days of the week,” Bryant suggests. However you divvy it up, the key to getting the most from these active video games, says Bryant, is “to move as much as possible and move as much of your body as possible.”

Stacey Colino has written for The Washington Post health section and many national magazines, including Newsweek, Real Simple, Woman’s Day, Self, Marie Claire, Cosmopolitan, Glamour, Parenting, Sports Illustrated and Ladies’ Home Journal.

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Vitamins That Keep Your Brain Young

Posted on January 5, 2011 by Fiona Bryan

By Stacey Colino for Live Right Live Well

Wouldn’t it be great if simply eating could keep your brain young? Well, good news: New research sheds light on how certain vitamins and other nutrients may keep your memory sharp and your brain agile — and ward off dementia — as you get older. “The key is to try to get these nutrients from whole foods whenever possible, because they can act synergistically,” says Paula Bickford, a doctor of pharmacology and professor in the department of neurosurgery and brain repair at the University of South Florida College of Medicine.

So which vitamins and nutrients have the most promise for keeping your brain young?

Omega-3 Fatty Acids
French researchers found the lower your intake of omega-3 fatty acids, the higher your risk of suffering cognitive decline.

How they keep your brain young: “Omega-3 fatty acids protect the brain against oxidative stress [damage generated by unstable molecules called free radicals],” explains Bickford. In addition, “nerve tissue uses omega-3 fatty acids as the building blocks for cells,” says Bickford, and omega-3’s help with signaling within and between nerve cells, which helps your brain function properly.

What to eat: salmon, tuna, lake trout, sardines, anchovies, walnuts, canola oil, flaxseeds.

Vitamins C, D and E
Research from the Netherlands suggests that eating a diet rich in vitamin E may reduce the risk of dementia and Alzheimer’s disease. A South African study found that older adults with dementia had lower blood levels of vitamin C. Finally, a study at the University of Manchester in the U.K. found that middle-aged and older adults with lower blood levels of vitamin D performed less well on cognitive function tests.

How they keep your brain young: Because these vitamins have antioxidant properties, they can protect the brain from free radical damage. Plus, “having antioxidants in your diet helps reduce low-grade inflammation in your cells and clogging of arteries, which would compromise blood flow to the brain,” says Joy Dubost, a doctor of food science, registered dietitian and spokeswoman for the Institute of Food Technologists.

What to eat:
For vitamin C: orange juice, red peppers, papaya, strawberries, broccoli, citrus fruits.
For vitamin D: salmon, halibut, fortified milks, fortified cereals, eggs.
For vitamin E: fortified cereals, sunflower seeds, almonds, spinach and other leafy greens, canola oil.

B Vitamins
Researchers from the Rush University Medical Center in Chicago found that older adults with higher blood levels of vitamin B12 showed slower rates of cognitive decline. Meanwhile, research from the University of California, Los Angeles found that low folate levels were associated with higher levels of cognitive decline among high-functioning adults in their 70s.

How they keep your brain young: No one knows exactly how these B vitamins help, “but there are many hypotheses,” says Christy Tangney, a doctor of nutrition and associate professor at Rush. One is that suboptimal levels of B12 can lead to problems in your body’s ability to synthesize brain chemicals and maintain your brain’s network of nerves. “Another is that a deficiency of either folate or B12 can lead to a buildup of homocysteine [an amino acid in the blood], which is toxic to the blood vessels in the brain and causes damage to neurons [which can lead to cognitive decline],” explains Tangney.

What to eat:
For vitamin B12: beef, shellfish, organ meats, salmon, fortified cereals.
For folate: fortified cereals, beans, broccoli, spinach, okra, papaya, enriched pastas.

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Healthy Holiday Treats

Posted on December 23, 2010 by Fiona Bryan

By Jessica Goldbogen Harlan for Live Right Live Well

If you’ve got a sweet tooth — not to mention heartburn — , chances are you anticipate the holidays with both excitement and dread. After all, even the most resolute intentions can crumble when you’re faced with a whipped cream-topped wedge of pecan pie or your favorite holiday cookie. But “there’s no reason why you shouldn’t be able to enjoy outrageously delicious and decadent desserts this time of year,” says Kathleen Daelemans, author of Cooking Thin with Chef Kathleen (Houghton Mifflin) and a regular guest on NBC’s “Today” show. “The problem is when portion control goes out the window.”

Whether you’re a guest at a party or making treats for your own dinner or event, you can make it easier to enjoy holiday treats with just a few simple ideas:

Choose recipes wisely Instead of picking a super-rich recipe and trying to lighten it with substitutions that could compromise the flavor and make it less satisfying, opt for stunning desserts that also happen to be low in fat and calories. Angel food cake is often fat-free, and you can drizzle it with raspberry syrup for a lovely presentation. Fruit crisps with seasonal fruit are often lower in fat than pies, which have butter-laden crusts.

Think small Take a cue from the spa cuisine restaurant chain Seasons 52, which serves rich and creamy desserts like red velvet cake and Boston cream pie layered in tiny shot glasses. Tiny portions allow you to savor rich ingredients without packing a huge caloric punch.

Make fruit the rule That’s the advice of Sari Greaves, a registered dietitian at the Step Ahead Weight Loss Center, in Bedminster, N.J., and spokesperson for the American Dietetic Association. By piling your plate up with fruit plus a small indulgence, like a dollop of whipped cream, a mini scoop of premium vanilla ice cream or a petit four, you get all of the fiber and nutrients fruit has to offer and still satisfy your sweet tooth. Greaves also recommends baked or poached fruits, like apples and pears, or making fruit kebabs dusted lightly with powdered sugar. When it comes to fruit pies, she says, “Ditch the pie crust. It’s probably high in fat, especially saturated fat from butter.” Instead, bake the filling in individual custard cups or use fruit compote to top elegant meringue shells.

Be smart about substitutions Not every recipe or ingredient will lend itself to lower-fat substitutions. But in certain instances, you can use nonfat or 2 percent when a recipe calls for milk, or thick Greek-style yogurt in place of sour cream. “Just be sure to practice the recipe beforehand to make sure you’re happy with the finished dish,” suggests Daelemans. Greaves adds that in many baked desserts, you can simply cut the fat by up to half. For recipes that call for vegetable oil, use heart-healthy olive, canola or grapeseed oil. Finally, you can often get away with replacing one-third or one-half of the sugar in a recipe with a sugar-free substitute, like Splenda, and use two egg whites or one quarter-cup egg substitute to replace each egg in a dish.

Plan ahead Who can resist a holiday buffet? You can, says Greaves, if you have a plan of attack. Start by checking out the entire buffet and deciding what goodies you want to sample. Then serve yourself small portions on a small dessert plate (a large plate might cause you to unwittingly serve yourself more). Avoid grazing, which can cause you to lose track of how much you’ve eaten.

Above all, says Greaves, “Enjoy your dessert, eat slowly and savor every bite.” After all, the holidays come but once a year.

Jessica Goldbogen Harlan is an Atlanta-based writer and recipe developer specializing in nutrition and healthy eating. Jessica has written for numerous publications and Web sites including Pilates Style, H2O, Lime, Gaiam and iVillage.

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Do You Sit Too Much?

Posted on December 23, 2010 by Fiona Bryan

By Daryn Eller for Live Right Live Well

Stiff joints, achy muscles, numb limbs — all familiar side effects of too much time spent parked in a chair. But did you know that sitting too much may actually shorten your life as well? That’s the conclusion of a surprising new study conducted by the American Cancer Society.

After tracking 123,000 people, researchers found that women who reported sitting more than six hours per day were 37 percent more likely to die prematurely than those who sat fewer than three hours a day — even if they got regular exercise. Men were 18 percent more likely to die early.

When participants reported sitting for long hours without engaging in a regular exercise routine, the results were even worse: Women and men who sat for six hours a day and didn’t work out were, respectively, 94 and 48 percent more likely to die early compared with those who sat fewer hours and were very physically active.

“Being active is beneficial — this we know from many years of research, not just from this study,” says lead researcher Alpa V. Patel, who is an epidemiologist with the American Cancer Society. “But our study also showed that being active combined with sitting less was better.” This may be because sitting has been shown to negatively affect cholesterol, triglycerides, blood pressure, leptin (the hormone that helps govern appetite) and other factors associated with obesity and cardiac disease.

So what do you do if you have a desk job or are otherwise stuck sitting in a chair for six or more hours per day? “For optimal health and longevity, adults should engage in at least 150 minutes of moderate to vigorous activity per week,” says Patel. That averages out to a minimum of 20 minutes a day. “Additionally, this study suggests that reducing time spent sitting will add additional benefit. Our study showed that less than three hours a day [of sitting] had the lowest risk.”

A few suggestions to get your daily dose of movement:

Set an alarm on your computer that will remind you to stand up or walk around for a few minutes once every hour.
Take a 20-minute midday stroll if you simply can’t get up every hour. It gets your blood flowing and counts toward your daily out-of-chair quota.
Work standing up. Lore has it that Thomas Jefferson and Ernest Hemingway, among others, used a raised desk so they could stand while working.
Skip interoffice phone and email. When you want to discuss something with a colleague at work, get up and walk to their desk instead.
Use your feet instead of sitting in a car if you have to run an outside errand that’s within walking distance.
Choose leisure activities that don’t involve sitting: Go to a bowling alley instead of a movie theater, a dance class rather than a concert, or a museum as opposed to a spectator sports arena.

Daryn Eller has written for O, Prevention, Health and Natural Health magazines. She lives in Venice, Calif.

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Jazz Up Your Kids’ PB&J Sandwich ~ Spotlight Vitamin K

Posted on December 10, 2010 by Guest

From the Editors of Live Right Live Well

One bite of this fruit-filled sandwich and you may never go back to plain ol’ PBJ! Bananas have always been popular on peanut butter sandwiches, but adding kiwifruit provides an additional nutrient-rich fruit along with vibrant color and sweetness. Kiwis are a nutrition powerhouse because just one kiwi contains nearly twice the amount of antioxidant vitamin C compared to an orange. Plus, kiwis contain Vitamin K and numerous phytonutrients to keep your eyes and heart healthy.

Makes 1 serving (1 sandwich per serving)

Ingredients
2 slices whole-wheat or whole-grain bread
2 tablespoons creamy peanut butter
½ small banana, cut into slices
1 small kiwifruit, cut into slices

Directions
1. Spread peanut butter over both bread slices.

2. Place banana and kiwifruit slices over one slice. Top with remaining slice.

3. Cut in half and enjoy!

Nutrition information (per serving)
Calories: 510
Protein: 17g
Carbohydrate: 65g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 705mg
Calcium: 85mg
Iron: 3.5mg
Vitamin A: 108 IU
Vitamin C: 65mg
Fiber: 10g

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How To Maximize Nutrition

Posted on November 25, 2010 by Guest

By Steve Gelman for Live Right Live Well

Yes, yes, we know that you know that eating broccoli is good for you. But did you know that cooking it incorrectly can destroy the health benefits? Or that failing to spot just one word on the label of cooking oil can deprive you of vital nutrients? “You must always be aware of nutrient retention if you want to get the biggest health boost from food,” says Jennifer Crum, a dietitian with New York University Medical Center in New York City. “And the way you cook, buy and store food can make a big difference in how many nutrients it retains” To maximize the nutrients in the food your family eats, follow these 10 simple dos and don’ts from the experts:

Better Buying
DON’T buy “blended” cooking oil Blended oils are usually dominated by the cheapest and least-healthful oil listed on the label. Instead, look for single-source oils such as pure canola or pure olive.

DO buy fruit whole Nutrients in fruit can be diminished by exposure to air, so buy melons and other fruit whole, rather than cut in halves, quarters or cubes, says David DeVellis, M.D., a Groton, Mass., nutrition consultant and a medical editor at the University of California Berkeley Wellness Letter.

DO make sure fish is fresh Buy only those that the store keeps on ice and covers with ice. The fish should have bright, glossy skin; clear, bulging eyes; tight scales and firm flesh. The aroma should be clean and briny, with no whiff of iodine, ammonia or strong fishiness.

Smart Storing
DON’T cut fruit and vegetables before storing Once you slice and dice, fruit and vegetables begin to lose vitamin C, says Marisa Sherry, a dietitian with Mt. Sinai Medical Center in New York City.

DO put soups and stews in the refrigerator overnight The next day the unhealthy fat will have congealed on top, and you can simply skim it away, leaving the healthy nutrients intact. You can do the same thing with stock and sauces, adds Crum.

Crafty Cooking
DO cook vegetables Cooking vegetables until they’re just tender releases nutrients so that they are absorbed more readily into the body than if the vegetables were eaten raw, says Crum.

DON’T boil away vitamins Boiling vegetables, especially in large amounts of water, drains away essential vitamins, says Sherry. Steaming or stir-frying retains the most nutrients. This is especially true of broccoli, but in general, the less water most vegetables are cooked in, the healthier they will be.

DON’T remove the skin from potatoes This is because most of the nutrients in potatoes are near the surface, says Crum. Instead, scrub potatoes to remove dirt, then bake, steam or heat them in a microwave to preserve vitamins.

DO cook carrots with a bit of olive oil A little monounsaturated fat can make it easier for your body to absorb the vital antioxidant beta-carotene, says Crum.

DO roast meat and poultry on a rack This allows fat to drip away for the best heart-healthy results, says the American Heart Association. In addition, use low-fat broth instead of pan drippings for basting.

Steve Gelman has covered health and fitness as an editor and writer for more than 30 years. His work has been published by the Reader’s Digest Association, Life, Esquire, Woman’s Day and other major outlets.

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The New Super-food ~ Hybrid Fruit

Posted on October 20, 2010 by Fiona Bryan

By Stacey Colino for Live Right Live Well

Hybrid Fruit: The New Super-food

Plumcots? Broccoflower? No, these foods aren’t from a cartoon funny farm. They’re hybrid fruits and vegetables, and they’re all the rage these days as plant specialists crossbreed plums with apricots, broccoli with cauliflower, and much more to produce hybrid super-foods.

In some instances, the new hybrids were developed to better resist pests and diseases than their parents. In others, breeders “are finding ways to naturally combine the best nutritional and sensory characteristics of two different fruits or vegetables,” explains food scientist Alfred Bushway, a spokesperson for the Institute of Food Technologists. “The results often have increased levels of phytochemicals [health-promoting plant substances] and nutrients.”

So what are some of the hottest hybrid super-foods appearing at farmers’ markets and grocery stores? Here’s the inside scoop:

Plumcot
With a ratio of 75 percent plum to 25 percent apricot, these smooth-skinned fruits are very sweet — much sweeter than apricots. (By contrast, their cousins, the apriums, have a higher percentage of apricot than plum, which makes them look and taste more like apricots, notes University of Maine professor of food science and human nutrition Mary Ellen Camire.) Several varieties of plumcots exist nowadays, so you’ll find them with skin ranging from green to purple and flesh in the yellow-orange-red spectrum.

Why it’s good for you: It’s high in vitamin C, potassium, anthocyanins, lycopene, lutein and other phytochemicals.

Broccolini
A mix of broccoli and Chinese kale, broccolini has thinner, more tender stalks than regular broccoli and “a slightly milder, sweeter flavor than either broccoli or Chinese kale,” says Camire.

Why it’s good for you: Loaded with vitamins C, K, folate and beta carotene, broccolini is also a rich source of health-promoting phytochemicals, including sulforaphane, lutein and quercetin.

Tangelo
The result of cross-breeding tangerines with pomelos (a type of grapefruit), the tangelo is about the size of a large orange but “with more of a tangerine taste,” Camire says, since “the bitter compounds of grapefruit have been bred out.”

Why it’s good for you: It’s a good, juicy source of vitamin C with an even higher content of dietary flavonols (another type of phytochemical) than its parents have, Bushway says.

Broccoflower
It’s just what it sounds like — a cross between broccoli and cauliflower. A broccoflower looks like a light green cauliflower and offers a milder, less bitter flavor than is found in either of its parents.

Why it’s good for you: A good source of vitamin C, folic acid and beta carotene, the broccoflower is also high in antioxidant phytochemicals like sulforaphane, lutein and quercetin.

Nectaplum
Yep, it’s part nectarine, part plum — and totally sweet, juicy and delicious. Though these hybrids look more like nectarines than plums, “they tend to be much sweeter and have higher sugar content than either parent,” Camire says.

Why it’s good for you: Like its parents, this variety contains vitamin C, potassium and beta carotene.

If you’re feeling uncertain about trying hybrid fruits and vegetables, don’t. This produce is bred to please and often includes the very best qualities of both parents, Camire says. Plus, “there are a lot of health and nutritional advantages to having a variety of fruits and vegetables in your diet,” she says, and “these hybrids are a good way to get that.”

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No More Knee Problems

Posted on October 16, 2010 by Fiona Bryan

By Eric Butterman for Live Right Live Well

Whether they’re crunching and crackling, or buckling when they should bend, knees seem to reach their expiration date faster than does skim milk. If your knees feel older than you are, the culprit may likely be found between the hours of 9 a.m. and 5 p.m., according to Erik Moen, a physical therapist and founder of Corpore Sano Physical Therapy in Kenmore, Wash. “Many people are at a computer for work, and all that time sitting makes you lose strength in the hip gluteus medius,” says Moen. He explains that this crucial muscle stabilizes your leg from your hip to your knee, and if you don’t keep them strong, your knees will weaken over time.

Another major knee problem can actually come from being too active — if it’s the wrong activity. Your knees are coated with cartilage, which provides a cushion when you move. “But there’s only so much [cartilage] available for a lifetime,” says Moen. “Once it’s gone, it’s gone. Activities such as running for long distances every day or jumping too much can eventually wear it thin.”

While you can’t quit your job or restore the cartilage already lost, there are steps you can take to minimize further damage and maximize knee health as you grow older:

1. Get off Your Feet
Running is a knee killer, and even walking can do slight damage. But that doesn’t necessarily mean it’s time to retire your sneakers. Instead, diversify. “Biking or doing another exercise with less impact every other workout will allow your knees to repair the damage,” says Moen. Remember, you don’t want to stop doing cardio, because excess weight gain can put stress on the knees as well.

2. Positive Posture
When posture is out of alignment, it causes your body to shift weight to the knees at an unhealthy angle. You want your hips to sit over your knees, but that can only happen by training the rest of your body not to hunch. A top exercise to improve posture is the wall sit: Begin by putting yourself in a seated position against the wall; then flatten your lower back, then mid-back, then your head against the wall. Pull your arms back to complete the movement. Hold for as long as you can while maintaining good form.

3. Get a Lift
Sideline leg lifts will improve the aforementioned gluteus medius. Lie on your side with your knees slightly bent, then elevate your top leg 12 to 15 inches past horizontal. Three sets of 12 reps is optimal. Remember to work out both legs.

4. Don’t Ignore Pain
“Listen to your
knees,” says Moen. “Serious knee problems don’t usually start overnight — they
fester.” So if you’re experiencing knee pain, especially if it’s intolerable,
then you need to figure out why you’re having it. Better a doctor’s appointment
now than a knee replacement later!

Eric Butterman Eric Butterman has written health
articles for more than 20 publications, including Glamour, Men’s
Fitness and Shape.

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Is Tap Water Better?

Posted on October 10, 2010 by Fiona Bryan

By Michael Castleman for Live Right Live Well

What’s in that bottle of water you just bought? Ads suggest it’s pure H₂O, implying that it’s less contaminated by pollutants than what flows from the tap. But recent tests commissioned by the Environmental Working Group (EWG), a nonprofit environmental organization based in Washington, D.C., show that 10 bestselling brands of bottled water contained “a surprising array of chemical contaminants…at levels no different from those found in tap water.”

The International Bottled Water Association countered that the EWG’s report contained “false claims and exaggerations” and maintains that bottled water meets federal standards for drinking water quality.

So what’s a water drinker to do? Get the facts and then decide for yourself.

Fact No. 1: An estimated 45 percent of bottled water comes from ordinary municipal water supplies.
Many bottlers begin with municipal water, filter it and label their product as “purified” water. “Spring” water must come from an underground spring. “Mineral” water must come from an underground source and contain at least 250 parts per million of total dissolved minerals. “Artesian” water must come from a well that taps into an aquifer.

While all this may sound good, keep in mind that all municipal water supplies are filtered, and many come from springs or aquifers and contain enough minerals to be called mineral water. If you’re curious where your bottled water comes from, check the label, visit the company’s Web site or call their 800 number to ask.

Fact No. 2: Bottled water is less regulated than tap water. The Environmental Protection Agency (EPA) regulates tap water and requires municipal water systems to test annually for contaminants and publish the results. The Food and Drug Administration (FDA) regulates bottled water but has no testing or publication requirement and rarely inspects bottled water plants. “In other words, consumers have to take bottlers’ word for the purity of their products,” says Nneka Leiba, co-author of the EWG report.

If you’d like to view the latest test results for the water that flows from your tap, contact your municipal water supplier to ask for a copy. You can also have your water tested — which may not be a bad idea if you live in an older home, since old pipes can sometimes add contaminants to your water. The EPA’s Safe Drinking Water Hotline (800-426-4791) can provide the names of reputable laboratories.

Fact No. 3: Chemicals may leach from plastic bottles into bottled water.
This is controversial. Some experts say there is little, if anything, to worry about. But several studies, show that chemicals from plastic bottles leach into bottled water, notably formaldehyde, acetaldehyde and acetone. The EWG recommends storing water in stainless steel bottles, not plastic.

Fact No. 4: Home water filters are cheaper than bottled water.
OK, so maybe you don’t like the taste of the tap water in your area, or the test results reported to the EPA were less than stellar. Water filters can help at a fraction of the cost of bottled water. Just keep in mind that home filters must be cleaned and serviced regularly, otherwise the contaminants they trap might be reintroduced into your water.

Fact No. 5: Plastic bottles are bad for the planet.
Americans drink nine billion gallons of bottled water a year, packaged in the equivalent of about 35 billion one-liter plastic bottles. It takes a great deal of energy to manufacture those bottles, says Allen Herskowitz, a senior scientist with the Natural Resources Defense Council. It takes even more energy to fill those bottles and ship them, often thousands of miles, to market. In the end, the vast majority of empty water bottles end up in landfills.

So give some thought before you buy your next bottle of water. Some people like the convenience, especially when they’re out and about. Others prefer the taste. But if your primary concern is purity, you might do just as well turning on the tap.

Michael Castleman Michael Castleman has been called “one of the nation’s leading health writers” (Library Journal). He is the author of 11 consumer health books and more than 1,500 health articles for magazines and the Web.

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Category Archives: Live Right Live Well

Healthy Recipe ~ Whole-wheat Corn Muffins

Can Video Games Count as Exercise?

Vitamins That Keep Your Brain Young

Healthy Holiday Treats

Do You Sit Too Much?

Jazz Up Your Kids’ PB&J Sandwich ~ Spotlight Vitamin K

How To Maximize Nutrition

The New Super-food ~ Hybrid Fruit

No More Knee Problems

Is Tap Water Better?