May 2007 Feature:
STROKE IS NO JOKE

Click here for a printer friendly version of May 2007 issue of Eat Well-Be Well.

Past Issues

FACT — The state of South Carolina is considered part of the Stroke Belt. Did you know that the 10 coastal counties that we serve are in the STROKE BUCKLE? In the coastal counties, people between the ages of 33-50 are two times more likely to die from stroke than other people around the United States.

In January, the LCFB received a grant from MUSC’s Stroke Belt Elimination Initiative (SBEI). This month’s newsletter contains a lot of valuable stroke information that you should keep within reach — YOU COULD SAVE SOMEONE’S LIFE!

STROKE RISK FACTORS YOU CANNOT CHANGE:

  • Age, race and gender
  • Previous strokes and heart attacks

STROKE RISK FACTORS THAT YOU CAN CHANGE, TREAT OR CONTROL:

  • High blood pressure, diabetes, high cholesterol
  • Sickle Cell, heart and artery disease
  • Smoking with use of birth control pills
  • Diets high in fat, salt and/or cholesterol
  • Physical inactivity

NORMAL BLOOD PRESSURES FOR KIDS AND ADULTS

  • INFANTS/CHILDREN

    Infants—less than 107 over 69

    Kindergarten—less than 109 over 69

    Age 10—less than 117 over 75

    Children with normal blood pressure need 1500 mg of salt/day = about 1/2 teaspoon.

  • ADULTS

Less than 120 over 80

Adults with normal blood pressure need 2400 mg of salt/day = 1 teaspoon. Adults with high blood pressure need to eat less.

ARE YOU TAKING IN TOO MUCH SALT?

Salt/Sodium Content in Everyday Foods:

  • Uncooked egg in shell — 63 mg
  • Ramen Noodles — 1860 mg
  • Large biscuit — 360 mg
  • 1 slice of wheat bread — 148 mg
  • 1 Large plain bagel — 700 mg
  • KFC Original Recipe Breast — 1116 mg
  • Whopper with Cheese — 1390 mg
  • Arby’s Italian Sub — 2440 mg

For one FREE booklet with nutrition information for fast food restaurants, please call BD Consumer Healthcare at 1-888-232-2737.

SALT FREE RECIPE: Mexican Style Stew Beef

  • 1 pound stew beef, rinsed
  • 2 T minced garlic (or 1 T garlic powder)
  • 1/2 t ground cumin*
  • 2 large onions, chopped
  • Water
  • 2 cans beans—any variety, rinsed
  • 1 can diced tomatoes, rinsed
  • 1 T cider vinegar

Place stew beef, garlic, cumin and onions in a large pot. Cover with water. Boil over medium heat until water cooks down to a sauce — about 45 minutes to an hour. Add in beans, tomatoes and vinegar. Cook until heated through.Serve meat over rice, mashed potatoes or pasta.

*For cheap no salt spices, go to the dollar store, Wal-Mart or the ethnic section of the grocery store.

What is a “Food of the Month”?

Our “Food of the Month” is a product available in our Lowcountry Food Bank's warehouses. It is one that meets our criteria of a healthy food.

What is a LCFB's “Healthy Food”?

Healthy foods are fruits, vegetables, fish, lean meat and poultry, low-fat dairy products, whole grains and foods that do not contain excessive amounts of fat or caloric sweeteners.

How are our recipes designed?
Our recipes are designed with the clients of our agencies in mind: those who are hungry and poor.

The recipes:

  • Use ingredients common in Lowcountry kitchens.
  • Are tasty and easy to prepare.
  • Meet our criteria for a healthy food.
  • Limit high priced herbs and spices which may included as optional ingredients.

We’d Like to Hear from You
We encourage your comments. They will help us understand concerns and interests of those who use “Eat Well; Be Well”. Please contact Germaine Hall Jenkins, Nutrition Coordinator at the Lowcountry Food Bank, (843) 747-8146 ext.. 113 or ghall@lcfbank.org.

Sources: www.mypyramid.gov, www.cahe.nmsu.edu, www.foodsthatkeep.com.

Check out www.allrecipes.com! This site allows you to find other healthy recipes for our food of the month and even customizes a recipe when you change the number of servings.