Healthy cooking
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Mayo Clinic Minute: 3 tips to reduce your risk of Alzheimer's disease
Exercise, mental stimulation and diet may be helpful in reducing Alzheimer's disease risk.
Get to know the new Nutrition Facts label
The recently revamped label makes it easier than ever to make healthy food choices. Get the facts from a Mayo Clinic dietitian.
What is aspirin-exacerbated respiratory disease (AERD)?
AERD, also called Samter's triad, has three features: asthma, recurring nasal polyps, and sensitivity to aspirin and drugs such as ibuprofen and naproxen.
COVID-19 and pets: Can dogs and cats get COVID-19?
Find out how COVID-19 can affect dogs and cats, what you can do to protect your pet, and how to care for your pet if it becomes sick.
Hip fracture
The risk of breaking a hip increases with age. Learn about lifestyle changes that can keep bones strong and reduce risk of breaking.
Polymyalgia rheumatica
Older adults who suddenly develop muscle pain and stiffness, especially in the shoulders, might have polymyalgia rheumatica.
Vascular dementia
Learn more about this stroke-related type of dementia that causes memory loss and reasoning problems. Prevention is possible, and good heart health is key.
Simple ways to cook healthier
Capture the flavor and retain the nutrients in foods without adding excessive amounts of fat or salt with these tips: 1. Use herbs and spices instead of salt. 2. When steaming food, use a flavorful liquid or add seasonings to the water to enhance the flavor. 3. Stir-fry a meal, since you need only a small amount of oil or cooking spray for this cooking method.
Healthy cooking make-over
Just by using healthy-cooking techniques you can cut fat and calories. Try these easy tips: 1. Use nonstick cookware to brown food without adding fat. 2. Use healthier cooking methods, such as baking, broiling, steaming, poaching and roasting. 3. Use flavor enhancers, such as herbs, spices or flavored vinegars, instead of relying on salt and fat.
Get a fiber boost
Brown rice contains more fiber and natural minerals and vitamin E than white rice does. Try it in this tasty main dish. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 cup brown rice and saute until grains turn golden brown. Slowly add 3 cups water, 1 teaspoon low-sodium chicken-flavored bouillon, 1 small onion chopped, 1/2 pound mushrooms sliced and 1/8 teaspoon nutmeg. Boil, reduce heat, cover and simmer 30 minutes. Add water as needed to keep from drying out. Cut 1/2 pound asparagus tips into 1-inch pieces. Stir into rice, cover and cook 5 minutes. Stir in 2 tablespoons finely grated Swiss cheese and garnish with fresh parsley.
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