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Put your dirty hands in the air

Give Bad Bacteria the Stick Up with these Simple Steps Germs. The uninvited guest. The invisible menace. They are everywhere, even in places that look spotless. So how can you tell if something is truly clean? According to Joe Rubino, head microbiologist for Lysol, there are two types of clean. There is the visual…
Young blood (pressure, that is)

Hypertension is an increasing threat amongst young adults Nearly one in five young adults have high blood pressure, a surprising jump that has prompted researchers to call it a “sleeping epidemic” according to a new study by the University of North Carolina, Chapel Hill. UNC researchers analyzed data on more than 14,000 men and women…
The good, the bad and the ugly cholesterol

Q&A with Cynthia L. Ritter, CCRN, MSN, ARNP-C Central Florida Health News: Is there a “Good” and “Bad” cholesterol? Cynthia L. Ritter: Yes. Cholesterol is made of two types of lipoproteins, triglycerides and something called Lp(a). The two lipoproteins, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) have been given the terms good and bad cholesterol.…

My ‘double trouble’ story

Being a mom of twins, I can relate to the percentage increase in twin births on a personal level. It was my first pregnancy, and I’m sure you can imagine my surprise when I discovered I was carrying more than one fetus. At 8 weeks gestation, I went into my doctor’s office for complications.…
Planning your plate for Memorial Day

Memorial Day, May 28, is a time to remember those who have given their lives for our freedom. It dates back to just after the civil war. Like Thanksgiving, it’s a time for reflection and a time to look ahead . . . and after the somber part, to look ahead to ribs, chicken wings,…
Here’s looking at you, egg

One of nature’s greatest inventions has to be the egg. Chickens (and chicken farmers) have it down to a science. A hen will lay eggs that won’t produce chicks, until Ms. Hen meets Mr. Rooster. Eggs can show up on our plates from morning to night, and just because we like them fried, poached…