university of Georgia study led by Patrick O'Connor. Men consumed 2 grams of raw or heated ginger root per day for 11 days. On day eight, they performed a weight-training workout designed to cause muscle soreness. Heated ginger root had no additional effect on pain reduction. Ginger consumption reduced perceived effort, prostaglandin E2, and arm volume, while increasing range of motion and isometric strength. Ginger decreased muscle pain by reducing inflammation.(Journal of Pain, published online April 26,2010)
Fast 'N' Light Linguine
Ingredients:
- 16-ounce package linguine pasta (preferably imported from Italy)
- 3 tablespoons olive oil (I recommend Extra Light Olive Oil for this dish)
- 4 cloves garlic (minced)
- 2 14½-ounce cans Hunt's Choice Cut Tomatoes With Roasted Garlic
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped Italian parsley
Directions:
Cook the pasta to the al dente stage and rinse with cold water. Set Aside. In a large pot, heat 1 tablespoon of the oil, along with the tomatoes. When the tomatoes are heated through, add the pasta and toss to distribute evenly. Heat the remaining two tablespoons of oil with the garlic in the microwave on high for 30 seconds or on the stovetop. Pour over the pasta mixture and stir in well. When all the ingredients are sufficiently heated add the basil and toss a final time to blend. Salt and pepper to taste. Sprinkle with parsley and pine nuts; add cubed fresh mozzarella, if desired.
Nutrition Totals per Serving:
KCal Breakdown: 11.7% Protein; 68.9% Carbohydrate; 19.4% Fat.
Calories: 364
Protein: 10.6 (g)
Carbohydrate: 62.0 (g)
Fat: 7.7 (g)
Sodium: 596 (mg)
Cholesterol: 0 (mg)
- 16-ounce package linguine pasta (preferably imported from Italy)
- 3 tablespoons olive oil (I recommend Extra Light Olive Oil for this dish)
- 4 cloves garlic (minced)
- 2 14½-ounce cans Hunt's Choice Cut Tomatoes With Roasted Garlic
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped Italian parsley
Directions:
Cook the pasta to the al dente stage and rinse with cold water. Set Aside. In a large pot, heat 1 tablespoon of the oil, along with the tomatoes. When the tomatoes are heated through, add the pasta and toss to distribute evenly. Heat the remaining two tablespoons of oil with the garlic in the microwave on high for 30 seconds or on the stovetop. Pour over the pasta mixture and stir in well. When all the ingredients are sufficiently heated add the basil and toss a final time to blend. Salt and pepper to taste. Sprinkle with parsley and pine nuts; add cubed fresh mozzarella, if desired.
Nutrition Totals per Serving:
KCal Breakdown: 11.7% Protein; 68.9% Carbohydrate; 19.4% Fat.
Calories: 364
Protein: 10.6 (g)
Carbohydrate: 62.0 (g)
Fat: 7.7 (g)
Sodium: 596 (mg)
Cholesterol: 0 (mg)
Question of the Week:
Q: Can a person be too flexible?
A: Some evidence exists that an excessive level of flexibility can result in a decreased degree of joint stability.
In reality, a trade-off between flexibility and stability appears to exist. This decrease in joint stability is particularly evident when the flexibility increase is the result of lengthening the connective tissue structures that stabilize a particular joint.
Deep knee bends, for example, may increase the range of motion (ROM) of the knee joint to the point where the knee becomes more susceptible to chronic or acute instability. As such, an individual's ROM for each joint should be determined by the demands of the individual.
It should be noted that an excessive ROM for a given joint could result in decreased stability and a greater potential for injury.
Cedric Bryant
