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The heat is on
Muscle & Fitness/Hers, July, 2003
When grilling outdoors this summer, keep in mind that raw foods must be heated long enough and at a hot enough temperature to kill harmful bacteria. Grilled meat and poultry often brown quickly on the outside but still may not be thoroughly cooked. Always check the food's internal temperature with a food thermometer. T-bone steaks should reach 155 degrees F; hamburgers, 160 degrees F; hot dogs, 165 degrees F; and chicken breasts, 170-175 degrees F.
Women who take vitamin supplements may be getting too much Vitamin A, which is found in fortified cereals and dairy products. This could double your risk of osteoporosis-related fractures as you age. Look for a multivitamin that contains less than the RDA of 5,000 IU.
--Journal of the American Medical Association
COPYRIGHT 2003 Weider Publications
COPYRIGHT 2004 Gale Group
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