Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
September 18, 1997     Pahrump Mirror
PAGE 15     (15 of 36 available)        PREVIOUS     NEXT      Full Size Image
PAGE 15     (15 of 36 available)        PREVIOUS     NEXT      Full Size Image
September 18, 1997

Newspaper Archive of Pahrump Mirror produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

Food, Health and Fitness; pahrump Valley Gazette, Thursday, September 18, 1997 15 Back to basics cooking' There's nothing fishy about this recipe. Whether your taste runs to swordfish, halibut or sea bass, Grilled Summer Fish Steaks is an easy, deli- cious entree. To give the steaks a sensational flavor, they briefly marinate in a savory mixture of soy sauce, dry mustard, lemon juice, garlic and thyme. Lite soy sauce has less sodium than regular brewed soy sauce, yet retains all of its distinctive flavor enhancing qualities because the salt is re- moved after brewing. Baste the fish as it grills with additional sauce to heighten fla-' vor and retain moist- ness. For easy accom- paniments, grill slices of seasonal vegetables alongside the steaks and enjoy a great taste of summer. Grilled Summer Fish Steaks 2 teaspoons dry mustard 1 teaspoon lemon juice 3 Tablespoons lite soy sauce I clove garlic, pressed 1/2 Teaspoon dried thyme leaves, crushed 1 1/2 pounds fLrm white fish steaks (swordfish, halibut or sea bass) Combine mustard and lemon juice until smooth; gradually stir in IRe soy sauce until blended. Add garlic and thyme; let stand 10 minutes. Pour mixture over fish in large plastic food storage bag. Press air out of hag, close top securely. Turn hag over several times to coat fish well. Refrigerate 30 minutes, turning hag over once. Reserving marinade, remove fish and place on grill 8 to 10 inches from hot coals. Cook five minutes. Turn fish over; brush with reserved marinade. Cook four to five minutes longer, or until fish flakes easily with fork, turning over occasionally. Makes four servings. Each serving: 141 calories, 5 g. fat, 45 mg choles., 404mg sodium, I g car&, 23g protein. I Talk to your doctor if you have concerns about faUing As you age, you ar at an increased risk for injury, broken bones and subsequent health problems from fall- ing. About 40 percent of people over age 65 fall each year, according to the Mayo Clinic Health Letter. As you age, your sense of balance declines and your reaction time slows. That may make it harder for you to avoid something in your path or to adjust to a sudden change in the surface on which you're walking. Medications can also af- fect your balance or percep- tion. Also, older adults are often affected by many health conditions that can increase the risk of falls. Those conditions include: *Poor vision* Gait and balance disorders* Cardio- vascular disease* Lung dis- ease* Disorders affecting your legs* Bladder condi- tions* Depression, anxiety and dementia* Alcohol use. If you've fallen recently or believe you're at risk, dis- cuss your concerns with your doctor at your next ' Medications can also affect your balance or perception. Also, older adults are often affected by many health condi- tions that can increase the risk of faUs.' visit. Most people can reduce their risk of falls with a combination of exercise, balance-improvement techniques and simple measures to reduce fall hazards at home. Some bacteria now tougher  the drugs used to kill them Antibiotics, the miracle drugs of the last half-century, are losing the battle against some infections they once easily defeated, according to the Mayo Clinic Health Letter. Overuse and inappropriate use of antibiotics have helped accelerate the creation of tougher bacteria that no longer respond to many medications. When you take an antibiotic, it either overpowers and kills the bacteria causing your infection, or it prevents the bacteria from multiplying so your body's immune system can destroy them. Problems arise when some bacteria survive treatment. As these bacteria reproduce, they change their cellular makeup to protect themselves against future attack. The next time you use the same antibiotic, it may not be effective. Researchers are working on new antibiotics that attack bacteria in different ways and interfere with their ability to reproduce. But creating a new antibiotic takes time and money. The next new antibiotic isn't expected to be ap- proved until around the year 2000. To help prevent the development of drug-resistant bac- teria, use antibiotics only when needed and as directed. Choosing foods without hid- den calories helps keep your diet healthy Hidden calories lurk in seem- ingly healthful and often unsus- pected foods, but knowing what foods contain hidden calories can help you stay on track in maintain- ing a healthful diet, according to the Mayo Clinic Health Letter. No matter where extra calories come from, they add up fast. Foods that may give more calories than you bargained for include the fol- lowing: *Reduced-fat foods. Pay atten- tion to the label, especially the serv- ing size and total calorie content, and you won't wind up with more calories than you intended. *Condiments. To add spice to food without adding as many calories, try ketchup, salsa or one of the many new gourmet mustards. *Alcohol. Try light beer (100 calories) or nonalcoholic beer (60 calories), or make your own wine spritzer by adding club soda to half a glass of wine. *Soda pop. Try making water your main beverage. But if you still want something fizzy, try club soda or mineral water. Add lemon or lime for flavor. *Nuts. Snack alternatives to nuts include air-popped popcorn or pretzels. For crunch on top of salads, try cut-up celery, water chestnuts, radishes or carrots. *Yogurt. Look for fat-free yogurts. But be careful - even they may have about tOO calories per serving. *Muffins. Choose a bagel, English muffin or slice of hearty, whole-grain bread instead. *Fruit juice. Keep your juice serving size to six ounces. Or, eat a piece of their fruit itself instead.