Friday, July 14, 2006
Thursday, July 13, 2006
Wednesday, July 12, 2006
Tuesday, July 11, 2006
- King mackerel
So what's safe? Some types of seafood contain little mercury. According to the most recent guidelines from the Food and Drug Administration (FDA), you can safely eat up to 12 ounces a week (two average meals) of:
- Canned light tuna (Limit albacore tuna and tuna steak to no more than 6 ounces a week.)
In July 2006, a popular consumer magazine raised questions about the safety of any type of canned tuna for pregnant women. The FDA continues to support the safety of up to 12 ounces a week of fish and shellfish that are lower in mercury, including canned light tuna.
To avoid ingesting harmful bacteria or viruses, avoid raw fish and shellfish — especially oysters and clams — and anything caught in polluted water. Refrigerated smoked seafood is also off limits, unless it's an ingredient in a casserole or other cooked dish.When you cook fish, use the 10-minute rule. Measure the fish at its thickest part and cook for 10 minutes per inch at 450 F. Boil shellfish — such as clams, oysters and shrimp — for four to six minutes. Meat and poultry During pregnancy, changes in your metabolism and circulation may increase the risk of bacterial food poisoning. Your reaction may be more severe than if you weren't pregnant. Rarely, your baby may get sick, too. To prevent food-borne illness, fully cook all meats and poultry before eating. Look for the juices to run clear, but use a meat thermometer to make sure. Skip medium or rare burgers and sausages. The Escherichia coli (E. coli) bacteria commonly found on the surface of meat may be distributed throughout the whole product during the grinding process. Unless you cook ground meat to an internal temperature of 160 F, you may not raise its internal temperature enough to kill E. coli. Use a meat thermometer to make sure the meat is done. Be careful with hot dogs and deli meats, too. These are sources of a rare but potentially serious food-borne illness known as listeriosis. Cook hot dogs and heat deli meats until they're steaming hot — or avoid them completely. Dairy products Dairy products such as skim milk, mozzarella cheese and cottage cheese can be a healthy part of your diet. But anything containing unpasteurized milk is a no-no. These products may lead to food-borne illness. Unless these soft cheeses are clearly labeled as being made with pasteurized milk, don't eat:
- Blue-veined cheeses, such as Roquefort
- Mexican-style cheeses, such as queso blanco, queso fresco, queso de hoja, queso de crema and asadero
Monday, July 10, 2006
- Inflate to 80% capacity for first week of use, allowing time for the birth ball to "warm up". After that you can inflate it to full firmness. This will help extend the life of the birth ball.
- Make sure not to store your birth ball in high temperatures or next to items with intensive heat.
- Keep sharp objects away from the ball.
- Never patch a birth ball because it will not be able to support the weight it was designed for. A professional birth ball will hold over 300 lbs (136 kg). Check for weight recommendations before purchasing.
- To clean your birth ball, simply set ball in tub or shower, wipe clean with a soapy cloth and rinse. Disinfect by spraying a germicidal surface cleaner, let stand as recommended and rinse.
As with any exercise, always consult your physician before you start a program with the birth ball, as these balls can add fun as well as true benefits to any fitness program.
*(Please be aware that the balls discussed here are professional and not the toy balls used by children.)