Over the next few months most of you will fire up the grill and enjoy at least one delicious barbequed meal. For years we have been warned not to undercook our meat but now it seems that overcooking meat could be as bad if not worse. People who eat charred or well-done barbequed meat increase their risk of developing cancer by as much at three times. That’s because when meats are prepared over high heat carcinogenic chemicals known as heterocyclic amines (HCAs) develop. The American Institute for Cancer Research suggests that backyard chefs: 1. Keep meats from directly touching the flames, 2. Remove all charred or burnt portions before eating, 3. Choose a lean cut of meat to help avoid the flare-ups and smoke caused by fat dripping onto the coals and 4. Marinate the meat—it makes those risky substances less likely to form according to scientific studies. Be careful and grill responsibly!
There is no doubt that Spanx have revolutionized the control and body shaping industry. But the illusion of a slim, tone booty may come with an annoying health side effect – yeast infections. There are a growing number of women on the Internet who claim that wearing Spanx caused their repeated yeast infections. We have been through this kind of hysteria before with panty hose and thong underwear. And, if you are one of the 4 in 10 women who owns a pair of Spanx you probably feel like the benefit outweighs the risk. Yes, synthetic materials tend to increase the temperature of the genital area and can be a contributing factor in the development of a yeast infection. But so far there haven’t been any medical alerts issued for these popular power panties. The reality of the situation: It’s not a good idea to wear your Spanx everyday. Wear your Spanx without fear – on special occasions and short-term only. Let yourself breathe!
Today I am celebrating half a century of life with more gusto than I originally anticipated. Maybe that’s because the last 6 months have been life changing. Or maybe it’s because I finally realized that when you hit the 50-year mark you just say what the heck. Starting today, and over the next 50 years, I promise that as long as there is still one of you reading my monthly ramblings I will keep reminding you to make the time to be good to you.
Good Health!
Terry
“For what occasion do you need the not-waterproof mascara?”
~Sarah Silverman
Over the next few months most of you will fire up the grill and enjoy at least one delicious barbequed meal. For years we have been warned not to undercook our meat but now it seems that overcooking meat could be as bad if not worse. People who eat charred or well-done barbequed meat increase their risk of developing cancer by as much at three times. That’s because when meats are prepared over high heat carcinogenic chemicals known as heterocyclic amines (HCAs) develop. The American Institute for Cancer Research suggests that backyard chefs: 1. Keep meats from directly touching the flames, 2. Remove all charred or burnt portions before eating, 3. Choose a lean cut of meat to help avoid the flare-ups and smoke caused by fat dripping onto the coals and 4. Marinate the meat—it makes those risky substances less likely to form according to scientific studies. Be careful and grill responsibly! 
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