Healthy cooking
Learning Center
Roseola
Learn about the causes of and home-care tips for this common viral infection that often affects children by age 2, causing a high fever followed by a rash.
Rubella
Learn more about the symptoms and prevention of this contagious viral infection best known for its distinctive red rash.
Tonsillitis
Learn about the causes and treatment of tonsillitis, a common cause of sore throat in children.
Traumatic brain injury
If a head injury causes a mild traumatic brain injury, long-term problems are rare. But a severe injury can mean significant problems.
Umbilical hernia
Learn about this condition in which your intestines create a bulge near your navel.
Viral gastroenteritis (stomach flu)
This condition, often called stomach flu, is usually harmless, except for infants and people with immunosuppression. Symptoms can usually be managed.
Whooping cough
Learn more about the symptoms, causes, treatment of this highly contagious, vaccine-preventable lung infection.
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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