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FOOD 4 THOUGHT

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The Tampa Tribune

Published: October 4, 2007

Want to share your favorite healthy recipe? Visit TBO.com, Keyword: Recipe; e-mail 4you@tampatrib.com; or mail it to The Tampa Tribune, 200 S. Parker St., Tampa FL 33606.

Paging Dr. Cuervo

Sure, tequila is used as a balm for a bad day, but who would have thought its main ingredient could treat cancer?

According to University of Guadalajara researchers, blue agave — a plant extract used to make tequila — can pass through stomach acids without being destroyed.

The hope is that doctors will be able to use agave as a vessel for delivering colon cancer drugs more effectively. Human trials are planned.

menshealth.com

Slimming Science

Keeping your dirty dishes or empty glasses in view can help you control overeating. When researchers at Cornell University treated graduate students to a free chicken-wing buffet, those whose dishes piled up ate 28 percent less than people whose tables were continually cleared. The people who ate more thought they were hungrier — because they didn't have a visual cue to keep their appetite in check.

"Whether you're eating chicken wings or cookies, you'll have less if you see evidence of what you've already eaten," says Brian Wansink, director of Cornell's Food and Brand Lab and author of "Mindless Eating."

prevention.com

Bite Club

Eve got a bad rap, but she was on to something. Eating apples while pregnant may protect your child's lungs, according to a study in Thorax.

Researchers asked 2,000 pregnant women about their diets, then checked in five years later. After adjusting for other health-related factors, such as smoking and breastfeeding, they found children of moms who ate more than four apples (any variety) a week while pregnant were 53 percent less likely to have asthma. The result did not hold for fruits in general.

Chemicals in apples called flavonoids, which have been shown to aid in adult lung function, may be responsible. Pregnant? Eat several apples a week to keep the doctor away — from your baby.

womenshealthmag.com

[Recipe of the week]

Shrimp Garden Salad

1 head romaine lettuce — rinsed, dried and chopped

2 bunches radishes, sliced

1 bunch green onions, chopped

1 cucumber, cleaned and chopped

3 tomatoes, chopped

3 stalks celery, chopped

1 (4.5 ounce) can small shrimp, drained

In a large bowl, combine the romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with your favorite salad dressing and serve. Serves 8.

Per serving: 58 calories, 1 gram fat, 28 milligrams cholesterol, 58 milligrams sodium, 8 grams carbs, 3 grams fiber, 6 grams protein.

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