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Nobody likes a hangover, so any ailment to soothe the lasting effects of a night of heavy drinking is greatly appreciated. Luckily, Shape has some useful tips on how to prevent the morning spins.

Q: Can taking a B­-vitamin supplement help you overcome a hangover?

A: When a few too many glasses of wine last night leave you with a throbbing headache and a nauseous feeling, you’d probably give anything for a quick­-fix hangover cure. Berocca, a new product full of B vitamins, which recently hit US shelves, has been considered one for many years. The belief that B vitamins will cure a hangover comes from the idea that alcoholics often have vitamin B deficiencies, yet assuming that restoring these nutrients will cure symptoms of a hangover is a rather large leap of faith – not science.

B vitamins are effective at replenishing nutrients lost as a result of heavy drinking, but they won’t necessarily cure the symptoms of a hangover. So is there anything that will help? Despite almost two million Google search results for the phrase “hangover cure,” science has yet to find a consistent and credible solution to curb the headache, nausea, vomiting, irritation, tremor, thirst, and dry mouth that can plague you after a night of drinking. However, there are some strategies that can help you out while we wait for this scientific breakthrough.

1. Drink plenty of water. Dehydration is one of the easiest ways to get a headache (post­drinking or not). Drinking ample water during your night out and when you wake up is key to reducing the negative effects of dehydration that come with a hangover.

RELATED: The Best Low­-Calorie Cocktails For Every Spirit

2. Choose a headache medication with caffeine. Caffeine is added to many OTC headache meds, as it can make them nearly 40 percent more effective by driving faster uptake of the medication by your body. There is other research to suggest that caffeine itself may aid in headache relief, but the way in which it does this is not well understood. Also, keep in mind that different people are impacted by caffeine differently: for some, it may make the headache worse.

3. Take prickly pear extract. It probably won’t prevent a hangover, but this plant extract was shown in one clinical trial to reduce the severity of a hangover – specifically nausea, loss of appetite, and dry mouth – by 50 percent. When choosing a supplement, know that a dose of 1,600 IU is needed for the anti­hangover effect.

4. Try borage oil and/or fish oil. The symptoms of a hangover are partly driven by inflammation from prostaglandins, unique hormone­-like compounds in your body that are made from long-chain omega-­3 fats EPA and DHA (the ones that make fish oil so famous), the omega-­6 fat GLA (found in borage or evening primrose oil), and arachidonic acid. Research from the early 1980s shows that when a person takes a drug that inhibits prostaglandin production, their hangover symptoms were all significantly reduced the next day. Since you don’t have prostaglandin inhibitor drugs at your disposal, the next best thing is a combination of borage oil and fish oil. This duo works at the molecular level to block the production of inflammatory prostaglandins while increasing production of anti-inflammatory prostaglandins.

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A boring, cold bowl of cereal just won’t do for your breakfast. You deserve something warm, wholesome, and satisfying.

Whip up a batch of this gluten-free quinoa bake featuring soft, cinnamon-spiced apples; plump raisins; and crunchy almonds. Enjoy yours plain or with a few spoonfuls of creamy Greek yogurt (three ounces adds about 70 calories).

Protein- and fiber-packed quinoa is just the thing to fill you up, kick-start your metabolism, and keep hunger at bay for hours. And the best part is that you can make this hearty breakfast bake ahead, so you’ll have breakfast made for the next six mornings.

This recipe couldn’t be easier to make – you don’t even have to precook the quinoa. Just pour all the ingredients (that you probably already have in your kitchen) in the baking dish, and cook for an hour. Your house will smell like an apple pie factory! Store leftovers in the fridge, microwave a piece in the morning, and breakfast is served! Keep reading to see this 269-calorie quinoa bake recipe.

Apple Cinnamon Quinoa Breakfast Bake

Ingredients

1 cup uncooked quinoa

1 1/2 teaspoons cinnamon


1/2 teaspoon nutmeg


1/8 teaspoon ground cloves


2 apples, peeled, diced


1/4 cup raisins


2 eggs


2 cups vanilla soy milk (can substitute regular milk)


1/4 cup maple syrup


1/3 cup almonds, chopped

Directions

  1. Preheat the oven to 350°F. Lightly grease a 7-by-11-inch baking dish (an 8-by-8 works too).
  2. In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
  3. Sprinkle the apple and raisins on top of the quinoa.
  4. In that same small bowl, beat the eggs. Whisk in the soy milk and maple syrup.
  5. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
  6. Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
  7. Allow to cool, and then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or with a few dollops of Greek yogurt.



Source: Calorie Count


Nutrition

Calories per serving
269

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While slices of crunchy apple and fresh strawberries are sweet enough on their own, isn’t everything better with chocolate? You can spruce up your basic snack by pairing it with this smooth and mousse-like chocolate dip. Made with almonds, chickpeas, and dates, it offers fiber and protein, but is much lower in sugar than if you noshed on a couple squares of dark chocolate.

Your food processor makes whipping this dip up a breeze, so it’s perfect for an after-dinner treat or to make for a small dinner party. The creamy texture and robust flavor of this chocolate hummus will appeal to anyone’s taste buds, and you’ll wonder if you’ll ever be able to eat fruit alone again.

Chocolate Hummus

Ingredients

1/4 cup almonds

5 pitted dates


15-ounce can of chickpeas, rinsed and drained


1/4 cup unsweetened cocoa powder


2 teaspoons real maple syrup


1 teaspoon vanilla extract


1/4 teaspoon ground cinnamon


1/2 cup vanilla soy milk

Directions

  1. Place the almonds in a food processor and process until you have almond butter, 5 or more minutes.
  2. Pour in the remaining ingredients and puree until smooth.
  3. Enjoy immediately with sliced fruit or pretzels and store leftovers in an airtight container in the fridge.

Source: Calorie Count


Nutrition

Calories per serving
107

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If Snickers are your favorite fun-sized Halloween treat, but you could do without the hydrogenated oils and refined sugar, whip up this version that’s made with a handful of ingredients and is vegan, too.

Soft, chewy, with the perfect peanut crunch, these really do satisfy. A real Snickers fun-size bar is about 80 calories, and these vegans bars are 129 and also a bit larger.

What makes this recipe so darn delicious is the fresh almond butter you make minutes before. Don’t worry – it’s supereasy as long as you have a decent food processor.

Blend the almond butter with maple syrup and whole wheat flour to make a thicker consistency that you can form into a nougat bar.

Make the “caramel” sauce, and smear it over the nougat. And don’t forget the signature peanuts on top! It looks good enough already, but of course you’ve got to coat each bar in deliciously rich, decadent dark chocolate.

If you want to impress your friends with your candy-making skills, keep reading to learn how to make these better-than-the-real-thing vegan Snickers.
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