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Healthy EatingTips
By Nancy Kennedy

Top Ten Worst Foods for Your Heart:

  • Fast food burgers
  • Processed meats
  • Deep fried anything
  • Sugar
  • Soft drinks
  • Sugary cereal
  • Cookies and pastry
  • Margarine
  • Pizza with meat
  • Diet soda

Source: Cooking Light magazine

You Can Lower Your Risk for Heart Disease
February is American Heart Month, a time to think about maintaining a healthy heart. You may feel and look just fine, but high cholesterol, high blood pressure and Type 2 diabetes are all silent conditions that may be damaging your heart without your awareness. There are serious complications, including heart attack and stroke, associated with these conditions, so it’s important to talk to your doctor about being screened for early disease and learning your risks. Heart disease is not inevitable!

Beating Bad Breath
We all have it at some point, but it can be controlled. Bad breath, or halitosis, is due to bacteria in the mouth and it can be prevented or managed with these tips:

  • Stay well hydrated: a dry mouth breeds bacteria. Drink lots of water!
  • Use sugar free mints or gum – sugar feeds bad bacteria
  • Green tea is a natural antimicrobial – drink some every day
  • Use a tongue scraper to keep your tongue clean
  • Never skimp on oral hygiene: toothbrushing, flossing and mouthwash
  • See your dentist regularly

Source: American Dental Association

Healthy and Delicious: Stuffed Baby Bell Peppers
This recipe is easy, pretty and full of vegetables and protein. It makes 4 main servings or 30 appetizers.

15 sweet baby peppers, all colors
1 pound ground beef or turkey
2/3 cup V-8 juice
1/2 cup frozen spinach, thawed and squeezed dry
1/4 cup uncooked whole wheat couscous
2 cloves minced garlic (optional)
1/2 tsp each, salt and pepper
1/2 cup white cheddar cheese, grated

Heat oven to 400. Cut peppers in half and remove seeds. Leave stems. Place on two rimmed baking sheets, cut sides up. Combine meat and all other ingredients except the cheese in a large bowl and mix well. Spoon beef mixture into pepper halves and sprinkle with cheese. Bake uncovered about 25-30 minutes, or until a thermometer in the center of a pepper reads 160. Let stand 5 minutes before serving.

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