Sweet Danger: The Hidden Risks of Candy-Lookalike Medications

There are many types of pills that can look like candy, especially for children. Some examples include Chewable and gummy vitamins or supplements: Chewable vitamin tablets can often look and taste like popular chewable candies, such as Runts, Sweet Tarts, and candy necklaces. Gummy vitamins or supplements can look and taste like gummy bears, fruit snacks, or other gummy treats.

Cannabis edibles: As more states legalize cannabis, cases in which children accidentally eat food or drinks that contain cannabis are on the rise. Cannabis edibles can be especially tricky because they don’t just look like food — they often are food products with cannabis as an added ingredient.

Chewable antacids: Many antacids come in fruit or mint flavors and can look and taste like Sweet Tarts or Mentos.

Some antacid chews can also look and taste like a piece of bubble gum or taffy.

Tablets with a smooth outer coating: Many medications, such as conjugated estrogens (Premarin), iron supplements, and over-the-counter (OTC) ibuprofen (Advil), come as tablets with a smooth outer coating. It’s there to make tablets easier to swallow, among other effects. But it can also make them look very similar to various candies, such as M&M’s, Skittles, and Tic Tacs.

Chewable Vitamins: These often come in bright colors and fun shapes, making them look similar to gummy candies.

Antacid Tablets: Some antacids are colorful and round, resembling small hard candies.

Cough Drops: With their shiny, often brightly colored exteriors, cough drops can easily be mistaken for hard candy.

Birth Control Pills: Packaged in circular or rectangular formations with colorful coatings, they can appear candy-like.

Pediatric Medications: Liquid medicines or chewables designed for children are sometimes flavored and brightly colored, much like liquid candy or gummy treats.

It’s important to note that even over-the-counter medications, such as vitamins or antacids, can be dangerous if taken in large amounts. Parents and caregivers should take steps to store medications away from children and educate them on when it’s safe to take medication and from whom.

Poison Control
Call 1-800-222-1222

Black Pepper-Curry Chicken Sauté

Celebrate National Curried Chicken Day.

Black Pepper-Curry Chicken Sauté

Carolyn Williams, PhD, RD

Black pepper adds a subtle spiciness and enhances your body's absorption of turmeric in the curry. For the boldest flavor, use 1 teaspoon peppercorns. Serve with roasted cauliflower or broccoli for an extra boost.

Serves 4 (serving size: 

1/2 cup rice and 3/4 cup chicken mixture)

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil, divided
1 1/2 cups vertically sliced onion
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup canned light coconut milk
2 teaspoons fresh lime juice
1/2 to 1 tsp. peppercorns, crushed
2 tablespoons chopped fresh cilantro or basil
2 cups hot cooked brown rice

Directions
1. Sprinkle chicken with 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high.

2. Add chicken to pan; cook, stirring frequently, for 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

3. Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook for 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook for 15 to 30 seconds or until fragrant, stirring constantly.

4. Stir in coconut milk, lime juice, and crushed peppercorns. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done about 5 minutes.

5. Remove from heat; stir in cilantro or basil. Serve over rice.

Where Does Your Milk Come From?

Over the last couple of decades, milk alternatives have gained significant popularity, offering a variety of choices for different dietary needs and preferences. Here's a brief description of the differences between various types of milk:

Cow's Milk:  Cow's milk comes from cows; it is rich in protein, calcium, and Vitamin D. Cow's milk has a creamy texture and is widely used in dairy products. It's suitable for those who aren't lactose intolerant or allergic to dairy. The farmers milk the cows, and then it's brought to our stores."

Almond Milk: Almond milk is made from ground almonds and water. Almond milk has a light, slightly sweet, and nutty flavor. It's lower in calories and protein than cow's milk but is often fortified with vitamins and minerals. Ideal for those allergic to soy or avoiding dairy.

Soy Milk: Soy milk comes from soybeans. These are small beans that are soaked in water, ground up, and then strained to make milk. It's the closest in nutritional profile to cow's milk among plant-based options, rich in protein, and often fortified with calcium and vitamins. It has a creamy texture and a mild, sometimes beany flavor.

Oat Milk: Oat milk is made from oats and water, oat milk has a naturally sweet and mild flavor. It's high in carbohydrates and fiber but lower in protein and fat compared to cow's and soy milk. Great for those with nut and soy allergies.

Hemp Milk: Hemp milk comes from the seeds of the hemp plant. It has a creamy texture and a slightly nutty taste. It's rich in omega-3 fatty acids but lower in protein. Suitable for those with soy, nut, and dairy allergies.

Rice Milk: Rice milk is made from milled rice and water, rice milk is the most hypoallergenic of all milk alternatives. It's naturally sweet with a watery texture, low in protein and fat, but high in carbohydrates.

Key Differences:

Nutritional Content: Cow's milk is generally higher in protein and essential vitamins, while plant-based milks vary widely in their nutritional content.

Allergen-Friendly: Plant-based milks are ideal for people with dairy, nut, or soy allergies.

Flavor Profile: Each milk has a distinct taste - from the nuttiness of almond and hemp milk to the sweetness of oat and rice milk.

Environmental Impact: Plant-based milks generally have a lower environmental footprint compared to cow's milk.

People choose these kinds of milk for different reasons, like how they taste, if they're allergic to cow's milk, or if they want to avoid animal products. Choosing between these milks often depends on dietary restrictions, nutritional needs, and personal taste preferences.

A Cleaner World Starts with You - Cut Your Energy Costs

Keep America Beautiful believes each of us holds an obligation to preserve and protect our environment. Through our everyday choices and actions, we collectively have a huge impact on our world. Keep America Beautiful follows a practical approach that unites citizens, businesses, and government to find solutions advancing core issues of preventing litter, reducing waste, cutting energy costs, and beautifying communities.

How You Can Help

•Consolidate your purchases into one bag rather than getting a new bag at each store.

•Plan your shopping in advance. Save money on fuel by making fewer trips to the stores. •Avoid last-minute shopping when you don’t have time to make careful choices.

•When buying electronics, remember to buy rechargeable batteries to go with them.

•Electronics. Never throw old computers, monitors, TVs, printers, or other electronics in the landfill. Instead, donate them to a local charity for reuse, or find out about your local e-cycling programs.

•Reduce the amount of trash you throw away and reuse products before you throw them out or recycle them. This creates the least impact on the planet and our resources.

•Compost your food waste. Fruits and vegetables and their peels, pits, and seeds are all perfect for composting, a great natural fertilizer.

•Turn Off The Heat When Not Home

•Use Leftovers, Don't Waste

Apricot, a Little Fruit Wonder

In 1961, the Apricot Producers of California (APC) was established. It is a non-profit cooperative association providing information and services to its grower members within the major apricot-producing areas of California.

APC created a website that features practical information about California apricots. It contains nutritional information, serving suggestions, and tips on using and selecting California apricots. APC is actively involved in lobbying governmental and trade organizations; sponsorship of a variety of educational and informational efforts to the foodservice industry, dietitians, and consumers; participation and attendance of trade shows; and continued media enhancement.

Today, there are over four hundred apricot growers. They produce apricots from orchards covering 21,000 acres in the San Joaquin Valley and northern California. About 95 percent of the apricots grown in the U.S. come from California.

Apricot Stone,
Eva Rivas, Armenia

Spanish explorers introduced the apricot to California in the 18th century, and recorded history indicates in 1792, the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually, California apricot farms found their way to the San Joaquin Valley after World War II.

Apricot Selection and Storage
Fresh apricots range in color from yellow to deep orange. Avoid green apricots, as they will not ripen. When selecting fresh apricots, look for fruits soft to the touch and juicy. These are ready to eat. The fruits vary in size from about 1-1/2 to 2-1/2 inches in diameter. The apricot should have a bright, ripe aroma. Stay away from bruised, soft, or mushy apricots.

Apricots will ripen at room temperature or can be stored in the refrigerator to prevent over-ripening. A hard apricot can ripen by placing it in a paper bag for one to two days. To freeze apricots, cut the fruit in half and place on a baking sheet until frozen. Once they are frozen, store them in plastic freezer bags for up to 3 months.

Apricots can be purchased fresh, canned, frozen, pureed, dried, and as nectar, both in juice and concentrated form.

Nutrition Information
Apricots are rich in beta-carotene, Vitamin C, potassium, iron, and Vitamin A. They are also high in fiber and low in saturated fat and sodium. Apricots contain no cholesterol. Just three apricots contain 40 percent of the daily requirement of Vitamin A.

Preparation

Apricots are great to eat raw, but they are excellent in fruit salads and added to baked goods such as pies, cakes, muffins, breads, puddings, and ice cream. They can be used in cooking and are compatible with many poultry and pork dishes.

Canned apricots can be added to cereals, yogurt, cottage cheese, and smoothies. Fresh, canned, frozen, or even dried apricots can be served on top of waffles and pancakes. They can be pureed and used as a fat substitute. 

Recipe: Fresh Apricots with Goat Cheese and Lavender Honey, Flavour and Savour @enessman

  

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com  954-294-6300

Protecting Science-Based Nutrition from Quackery: A Call for Truth in an Era of Misinformation

Protecting Science-Based Nutrition from Quackery:

A Call for Truth in an Era of Misinformation

In an age of information overload, distinguishing science-based nutrition advice from quackery has become increasingly challenging. This difficulty is compounded in a country where fact-checking faces obstacles rooted in First Amendment debates and the rise of platforms that claim to champion free speech—until the narrative doesn’t align with their interests. How can we, as advocates for public health, ensure the integrity of nutrition science in this complex environment?

Understanding the Stakes

Science-based nutrition is grounded in rigorous research, peer-reviewed studies, and evidence-based recommendations. It promotes public health, reduces chronic disease risk, and supports informed decision-making. On the other hand, quackery thrives on sensationalism, anecdotal claims, and fear-mongering, often leading to harmful practices and distrust in legitimate science.

The consequences of allowing quackery to infiltrate nutrition science are severe:

1. Public Health Risks: Misinformation about diets, supplements, or treatments can lead to malnutrition, health complications, or worse.
2. Erosion of Trust: When pseudoscience spreads unchecked, public trust in genuine scientific institutions diminishes.
3. Economic Exploitation: Quackery often targets vulnerable populations, profiting from false promises and unregulated products.

---

Challenges in Protecting Nutrition Science

1. Free Speech vs. Fact-Checking
   The debate around free speech and misinformation is nuanced. Fact-checking efforts, vital for curbing pseudoscience, have been criticized as censorship by some. Yet, unchecked misinformation can pose threats to public health, blurring the lines between protecting expression and safeguarding truth.

2. Misinformation Amplification
   Social media platforms, driven by algorithms favoring engagement, often amplify sensational claims over nuanced, evidence-based content. This creates fertile ground for quackery to spread faster than corrections or factual rebuttals.

3. Weaponization of "Alternative Facts"
   Phrases like “Do your own research” and “Trust your instincts” are often co-opted to discredit legitimate science. These tactics foster a culture of skepticism toward credible nutrition guidelines while promoting unfounded claims.

---

Strategies to Protect Science-Based Nutrition

1. Strengthening Science Communication
   Scientists and nutrition professionals must communicate complex findings in ways that are accessible and engaging. This includes using visual tools, storytelling, and relatable examples to combat oversimplified or false claims.

2. Empowering Critical Thinking
   Promote media literacy by teaching people how to evaluate sources, check credentials, and identify red flags of pseudoscience. Encourage skepticism toward sensational headlines and unverified claims.

3. Collaborating with Fact-Checkers
   Despite challenges, fact-checking remains a cornerstone of combating misinformation. Collaborations between scientists, journalists, and fact-checking organizations can amplify credible nutrition content and debunk harmful myths.

4. Advocating for Platform Accountability
   Push for greater transparency and accountability from social media platforms to reduce the spread of harmful nutrition misinformation. This includes algorithms that prioritize credible sources and clear labeling of disputed claims.

5. Fostering Open Dialogue
   Engage with individuals who question science-based nutrition with empathy and facts, not dismissiveness. Building trust through respectful dialogue can open doors to understanding.

---

Conclusion

In a world where the line between free speech and misinformation is often blurred, protecting science-based nutrition requires vigilance, collaboration, and innovation. It’s not about stifling differing opinions but ensuring that the public has access to accurate, evidence-based information to make informed decisions.

The fight against quackery isn’t just about protecting science—it’s about safeguarding public health, fostering trust, and upholding the values of truth and integrity in an era of noise. By championing critical thinking and demanding accountability, we can ensure that science-based nutrition remains a beacon of reliability in the storm of misinformation.

Let’s work together to promote truth, one fact at a time.

January 8, National English Toffee Day

National English Toffee Day

Recognized by the National Confectioners Associations and celebrated by millions across the country, January 8th of each year is National English Toffee Day. A popular variant of the original toffee, in the United States “English toffee,” is a buttery confection topped with almonds. It’s made by caramelizing sugar with butter and can be both hardened or chewy. The Heath bar is a type of candy bar that is made with an English toffee core.

English Toffee, Taste of Home 

National Folic Acid Awareness Week

The National Council on Folic Acid (NCFA).
The National Council on Folic Acid (NCFA) mission is to improve health by promoting the benefits and consumption of folic acid. Adequate folic acid intake is important for the prevention of birth defects. 

Messages Folic Acid Awareness Week
wants all women 
of childbearing age to know.

1. Folic acid is a vitamin that can help prevent birth defects. Women of childbearing age need an extra 400 micrograms (mcg) of folic acid daily.

2. Women can get the recommended 400 mcg of folic acid by taking a multivitamin or eating fortified foods. Check the label of your cereal to see if it has 100% DV (daily value) of folic acid.

3. The important growth of the baby happens very early in pregnancy before most women know they are pregnant. Folic acid can prevent birth defects in the baby’s brain or spine if a woman takes it before and during pregnancy.

4. Remember to take a prenatal vitamin with iron and folic acid daily if pregnant.

Nutritional Habits 
Although all enriched cereals and grain products in the U.S. are fortified with B-vitamin folic acid, only one-third of U.S. women of childbearing age consume the recommended amount from their diet. Taking a multivitamin with folic acid daily is a key way that women can get the recommended amount of 400 mcg.

Be Prepared Before Pregnancy 
Women need folic acid, even if they are not planning to become pregnant, since 50% of all pregnancies are unplanned. Taking folic acid before pregnancy reduces the risk of birth defects of the brain and spine, called neural tube defects (NTDs), by up to 70%.

Message to the Hispanic Community 
Hispanic babies are 1.5 to 2 times more likely than others in the U.S. to be born with an NTD. The Centers for Disease Control and Prevention (CDC) report that Latinas in the U.S. consume the least amount of folic acid and have the least knowledge about folic acid among racial or ethnic groups.

Food Sources

Folate is naturally present in a wide variety of foods, including vegetables (especially dark green leafy vegetables), fruits and fruit juices, nuts, beans, peas, seafood, eggs, dairy products, meat, poultry, and grains. Spinach, liver, asparagus, and Brussels sprouts are among the foods with the highest folate levels.

In January 1998, the U.S. Food and Drug Administration (FDA) began requiring manufacturers to add 140 mcg folic acid/100 g to enriched bread, cereals, flour, corn meals, pasta, rice, and other grain products to reduce the risk of neural tube defects. Because cereals and grains are widely consumed in the United States, these products have become important contributors of folic acid to the American diet. The fortification program increased mean folic acid intakes in the United States by about 190 mcg/day. In April 2016, the FDA approved the voluntary addition of up to 154 mcg of folic acid/100 g to corn masa flour.

Not only is this a father 

with a beautiful song, 

but he has an important message 

about folic acid and Birth Defects.

Resources

1. Folate, Fact Sheet for Health Professionals. NIH 

January Wellness News

January

 

Monthly

NationalBirth Defects Month
National Blood Donor Month
Book Blitz Month
International Creativity Month
Financial Wellness Month
National Mentoring Month
Personal Self-Defense Awareness Month
International Quality of Life Month
Thyroid Awareness Month
Self-Help Group Awareness Month
National Clean Up Your Computer Month
National Mail Order Gardening Month
National Get Organized Month
Be Kind to Food Servers Month 
Bread Machine Baking Month
California Dried Plum Digestive Month
Family Fit Lifestyle Month
National CBD Month
National Fiber Focus Month
National Hot Tea Month
National Lose Weight, Feel Great Month
National Menudo Month
Oatmeal Month
National Poverty in America Awareness Month
National Sunday Supper Month
Shape Up US Month
National Soup Month
National Slow Cooking Month
Wheat Bread Month

Weekly

1-7 Diet Resolution Week

5-11 National Folic Acid Awareness Week

5-11 National Lose Weight – Feel Great Week

6-10 No-Tillage Week

12-18 National Mocktail Week

12-18 Healthy Weight Week

17-23 National Fresh Squeezed Juice Week

19-25 Sugar Awareness Week

26-2/2 Meat Week

Daily Event
Monday
Tuesday
Wednesday	1	New Year's Day; Ellis Island Opened, Global Family Day; National Hangover Day; National Bloody Mary Day, Rose Bowl
Thursday	2	Personal Trainer Awareness Day; Buffet Day; Cream Puff Day; Motivation & Inspiration Day; Georgia 4th State
Friday	3	Chocolate Covered Cherry Day; Drinking Straw Invented; Alaska 49th State; Fruitcake Toss Day
Saturday	4	World Braille Day; World Hypnotism Day; Utah 45 State; Spaghetti Day; Trivia Day; National Weigh-In Day
Sunday	5	National Whipped Cream Day; National Keto Day
Monday	6	Bean Day; National Shortbread Day; New Mexico 47th State; National Technology Day
Tuesday	7	National Tempura Day
Wednesday	8	National English Toffee Day; War on Poverty
Thursday	9	National Apricot Day; Connecticut 5th State; National Cassoulet Day
Friday	10	Cut Your Energy Cost Day; Bittersweet Chocolate Day; Oysters Rockefeller Day
Saturday	11	National Hot Toddy Day; National Milk Day
Sunday	12	National Pharmacist Day, Marzipan Day; Curried Chicken Day, National Hot Tea Day; National Sunday Supper Day
Monday	13	National Peach Melba Day, Korean American Day, National Clean Your Desk Day
Tuesday	14	National Hot Pastrami Sandwich Day; Dress Up Your Pet Day; Organize Your Home Day
Wednesday	15	Strawberry Ice Cream Day; National Bagel Day
Thursday	16	National Fig Newton Day; International Hot and Spicy Food Day; Quinoa Day
Friday	17	Popeye Debuts; National Hot Buttered Rum Day
Saturday	18	National Peking Duck Day; National Gourmet Coffee Day; Winnie the Pooh Day
Sunday	19	Popcorn Day; Quark Day
Monday	20	National Cheese Lovers’ Day; National Buttercrunch Day; Martin Luther King
Tuesday	21	Granola Bar Day;  New England Clam Chowder Day; Rid the World of Fad Diets
Wednesday	22	National Blonde Brownie Day
Thursday	23	National Pie Day, Women's Healthy Weight
Friday	24	Natl Peanut Butter Day; International Day of Education
Saturday	25	National Irish Coffee Day, National Seed Swap Day
Sunday	26	Michigan 26th state;  National Peanut Brittle Day; Green Juice Day
Monday	27	Chocolate Cake Day; Holocaust Memorial Day, Viet Nam Peace Day, World Breast Pumping Day
Tuesday	28	National Blueberry Pancake Day
Wednesday	29	National Corn Chip Day; Kansas 34th State; National Puzzle Day, Chinese New Year
Thursday	30	National Croissant Day
Friday	31	Inspire Your Heart with Art Day, National Hot Chocolate Day, Pre-school Fitness Day
Saturday
Sunday

 Wellness Tip

Choose one thing you would like to change.

Focus only on this one goal.

Create a plan, including a backup plan.

There is always more than one way to achieve success.

Find Your Way. 

- Sandra Frank, Ed.D., RDN, FAND

 

Months at a Glance
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