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1
SAFELY PREPARE
CHICKEN
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●
To keep foodborne
pathogens away, thaw fro-
zen chicken in the refrig-
erator, in the microwave
or in a bowl of cold water.
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●
Before handling raw
chicken (or any other
food), wash your hands
for 20 seconds.
●
●
Don’t wash or rinse
the chicken! You might
spread bacteria to your
sink—and beyond.
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●
Cut the chicken on a
clean cutting board that
you use exclusively for
meat and fish.
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●
After you’re done
handling the raw chicken,
wash your hands for an-
other 20 seconds.
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If the raw chicken was
on a plate before you
cooked it, keep all other
foods off that plate.
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Cook chicken—whole
or parts—to an internal
temp of 165 degrees. Test
with a meat thermometer.
●
●
Never transfer cooked
chicken back to the plate
you used when it was raw.
●
●
Refrigerate leftovers
within two hours.
3
GETAGRIP
ON KITCHEN CHORES
If arthritis is cramping
your culinary style, try
replacing old tools with
easy-on-the-joints gad-
gets such as these:
●
●
Devices that help open
jars.
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Knives, spatulas,
spoons and other utensils
with large, easy-to-grip
handles.
●
●
Pots and pans with
double handles for easier
lifting and carrying.
●
●
Slicers for cutting ba-
gels or English muffins.
Look for products that
are lightweight, have tex-
tured surfaces so they’re
easier to grip and don’t
require a lot of upkeep.
When it’s time to clean
up, consider washing the
utensils by hand. The
warm water may help
soothe your achy joints.
2
MAKE A SIMPLE
SALAD
DRESSING
Since store-bought dressings
can be loaded with calories
and sodium, why not make
your own? It’s fast and easy to
do if you start with this basic
formula:
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●
Two tablespoons of a
healthy fat, such as olive or
canola oil. Or you can even
opt for a fancier oil, such as
walnut or avocado.
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●
One tablespoon of some
sort of vinegar—such as
balsamic, rice or cider—or
a citrus juice, such as lemon
or lime.
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●
Seasonings such as herbs,
spices, garlic, salt or pepper
to taste.
For a creamier dressing,
whisk in a little bit of low-fat
yogurt or reduced-fat may-
onnaise or sour cream.
You can safely keep a
homemade dressing in the
refrigerator for about a week.
4
SPOT A
BAD MOLE
New or changing moles or
spots may be signs of can-
cer. That’s why it’s good to
check the skin you’re in
once a month.
In particular, watch
for the ABCDE signs of
melanoma:
A
= Asymmetry.
The two
halves of a mole are not
mirror images.
B
= Border.
The mole’s
edges are blurred,
notched, ragged or other-
wise irregular.
C
= Color.
The mole has
different colors—for
example, black mixed
with brown and tan or
patches of blue, red, pink
or white.
D
= Diameter.
The mole
is larger than 6 millime-
ters (about ¼ inch, or the
size of the end of a pencil
eraser).
E
= Evolving.
The mole
changes in color, shape or
size over time.
Other warning signs:
sores that don’t heal; itch-
iness, tenderness or pain;
and changes like bleeding,
oozing or scaling.
If you notice any of
these, see your doctor.
When caught early,
skin cancer—even
melanoma—is highly
treatable.
TIMELESS
HOW-TO
TIPS
FOR BETTER HEALTH
4
W I N T E R 2 0 1 5
H E A L T H
B E A T