Comment: I just got a press release from Matt Mariani who works for Out of the Box games. Years ago I wrote a newspaper column (before Bruce Bowman told me that there was no longer room in the EVV Courier for children) and included the game Snorta which we won as a prize for something that we did as a school. Matt read the column and sent us more games. The company Out of the Box is a great company for board games. The games are beautifully made and sturdy and the kids have a great time playing.

Here’s the press release:

Hi Judy,

Glad all is going well. As for "reader friendly"....how about this?


Effective August 2007, the ownership rights to three product
lines-Blink(r), Apples to Apples(r) and Snorta(r)-have been transferred
to Mattel, Inc. of El Segundo, CA. Sales for these products have
recently grown to include major retailers and international sales.
Mattel is better suited to produce and distribute products at this
level.

Out of the Box will continue to do what Out of the Box does best-create
innovative party, card and board games that provide fresh, fun, and
engaging ways for friend and family to enjoy time together. Out of the
Box and the specialty market will continue to work together to present
consumers with a wide array of excellent games. The 10 DAYS(r) series,
Cineplexity(r), Qwitch(r), Squint(r), and the many other OTB titles will
continue to be manufacturer, distribute, and marketed.and there are some
great new games coming out this year! 

Here’s one of the games mentioned and one we have:

Focus on Fun!

Squint Jr. brings the creative fun of Squint to the entire family. The 42 simple Shape Cards are used to build pictures. The 168 Squint Junior Cards show the name of an item and give an example of one way of building the picture.

Entertaining and educational!

Fiesta Chicken Soup Recipe Rating: Prep Time: 10 min Total Time: 31 min Makes: 4 servings, 2-1/2 cups each Nutrition Information Kraft Kitchens Tips Ratings and comments You may also enjoy

KRAFT KITCHENS TIPS

Jazz It Up
Top with crushed tortilla chips, crackers or croutons.

Substitute
Substitute whatever canned vegetables you have on hand, such as cut green beans or whole kernel corn, for the peas and carrots.

Comment: Soup is one of the most nutritious meals there is because none of it is thrown away. Being creative and quick about soup is the fun part. Teaching children to eat soup amounts to trying different kinds. Most kids love soup.

Kansascity.com

Parenting: How to choose a preschool

A well-equipped and organized space can help your preschooler feel safe.

P arents, take it from the women who run one of the country’s most sought-after preschools: Don’t go crazy over getting your kids into the hot ticket in your town.

“We really feel strongly that a quality early childhood experience is essential for the growth and development of young children, and can give them a wonderful start for understanding what they need in order to learn,” says Nancy Schulman, director of the 92nd Street Y Nursery School in Manhattan. “But it doesn’t have to be in a particular place.”

Schulman and associate director Ellen Birnbaum are used to encountering real preschool anxiety.

In hyper-competitive New York, the preschool application process is fraught with worry: Limits on application numbers. Play sessions that serve as school interviews. Worries that somehow, whatever happens when children are just 3 or 4 years old will make or break their chances for success in life.

A spot at the 92nd Street Y — where teachers are considered among the best in their field and tuition runs $21,000 a year for 4- and 5-year-olds — is coveted by many, including boldface names such as Woody Allen, Michael J. Fox and some of Wall Street’s top executives. It’s sometimes called the Harvard of preschools.

But in their new book, Practical Wisdom for Parents: Demystifying the Preschool Years, which covers home and school life, the educators say parents need to set aside all that.

Go with your gut when choosing a preschool, and don’t worry much about reputation, cost or any of the scores of bewildering factors a parent weighs, they say.

A. Schulman: The very first thing that will happen is you will have a gut feeling, and that will speak volumes. Does this feel like a happy place? Does this feel like a place I would feel comfortable leaving my child? You’ll know that because you’ll see a clean, organized place, you’ll hear a buzz of children engaged in activities and teachers talking with them in a warm, direct way.

What should I do to prepare ahead of the visit?

Birnbaum: The lead teacher for most classrooms in most states should have a master’s degree and be certified in early childhood education. Certainly at least one teacher in each classroom has to have that qualification. Assistants may not all have those qualifications, and that’s OK. The other thing is the ratio of adults to children. The National Association for the Education of Young Children recommends that for 2-year-olds, one adult for every five children. For 3-year-olds, one adult for every seven children, and for 4-year-olds, one adult for every eight children.

What about my child’s reaction to the school?

Birnbaum: When we have children come to visit, we know that on any given day, they may or may not be the same. So I wouldn’t take the child’s reaction into consideration in that way at all. But to see it from your child’s perspective is important. If you go to a school and it’s very busy and maybe you have a child who’s easily distracted or overstimulated, you might not want that school for your child.

Physically speaking, what are some things I should be looking for no matter what?

Birnbaum: Clean, safe and well-equipped; a certain level of organization. Children really need and thrive on things that are neat and in order.

Schulman: You really want to see that there’s a sense to the day, that there’s a thoughtful plan for children.

Comment: First thing IS gut feeling. Second thing to ask is “Would I want to spend time here?” or “Would I have wanted to play here as a child.” Then transfer the questions to your child. Part of the parent job is to know your child well.

Grapes!

The George Mateljan Foundation is a non-profit organization free of commercial influence, which provides this website for you free of charge. Our purpose is to provide you with unbiased scientific information about how nutrient-rich World’s Healthiest Foods can promote vibrant health and energy and fit your personal needs and busy lifestyle.

Grapes

The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round.

Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).

This chart graphically details the %DV that a serving of Grapes provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Grapes can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Grapes, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Safety
• Nutritional Profile
• References

Health Benefits

Grapes contain beneficial compounds called flavonoids, which are phytonutrients that give the vibrant purple color to grapes, grape juice and red wine; the stronger the color, the higher the concentration of flavonoids.

These flavonoid compounds include quercitin, as well as a second flavonoid-type compound (falling into the chemical category of stilbenes)called resveratrol. Both compounds appear to decrease the risk of heart disease by:

• Reducing platelet clumping and harmful blood clots
• Protecting LDL cholesterol from the free radical damage that initiates LDL’s artery-damaging actions

Grapes and products made from grapes, such as wine and grape juice, may protect the French from their high-fat diets. Diets high in saturated fats like butter and lard, and lifestyle habits like smoking are risk factors for heart disease. Yet, French people with these habits have a lower risk of heart attack than Americans do. One clue that may help explain this “French paradox” is their frequent consumption of grapes and red wines.

Protection Against Heart Disease

In a study in which blood samples were drawn from 20 healthy volunteers both before and after they drank grape juice, researchers found several beneficial effects from their juice consumption.

First, an increase occured in levels of nitric oxide, a compound produced in the body that helps reduce the formation of clots in blood vessels. Second, a decrease occurred in platelet aggregation, or blood clotting, by red blood cells. Lastly, researchers saw an increase in levels of alpha-tocopherol, an antioxidant compound that is a member of the vitamin E family, and this increase was accompanied by a 50% increase in plasma antioxidant activity.

These findings confirmed the benefits found in an earlier study, where researchers found not only an increase in blood antioxidant activity, but also discovered that grape juice protected LDL cholesterol from oxidation, a phenomenon that can turn LDL into an artery-damaging molecule. (Although LDL is often called the “bad” form of cholesterol, it is actually benign and only becomes harmful after it is damaged by free radicals or “oxidized.”

Additionally, investigators have found that phenolic compounds in grape skins inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict, thus reducing the flow of oxygen to the heart. This protein, called endothelin-1, is thought to be a key contributing agent in the development of heart disease.

A study published in the journal Hypertension sheds new insight on the mechanisms of action through which resveratrol inhibits the production of the potent blood vessel constrictor, endothelin-1 (ET-1). Resveratrol appears to work at the genetic level, preventing the strain-induced expression of a gene that directs the production of ET-1. Normally, ET-1 is synthesized by endothelial cells (the cells comprising the lining of blood vessel walls) in response to free radicals formed as a result of strain or stress. Resveratrol prevents the expression of ET-1, at least in part, by significantly lessening free radical formation, thus preventing the production of the agents that, in turn, activate the signaling pathways that control the creation of ET-1.

Resveratrol helps keep the heart muscle flexible and healthy

A team of researchers led by Gary Meszaros and Joshua Bomser at the Northeastern Ohio Universities College of Medicine has shown that resveratrol not only inhibits production of endothelin-1, but also directly affects heart muscle cells to maintain heart health. Their research, published in the American Journal of Physiology: Heart and Circulatory Physiology, shows that resveratrol inhibits angiotensin II, a hormone that is secreted in response to high blood pressure and heart failure.

Angiotensin II has a negative effect on heart health in that it signals cardiac fibroblasts, the family of heart muscle cells responsible for secreting collagen, to proliferate. The result is the production of excessive amounts of collagen, which causes the heart muscle to stiffen, reducing its ability to pump blood efficiently.

In addition to inhibiting angiotensin II, and therefore the proliferation of cardiac fibroblasts, resveratrol also prevented the cardiac fibroblasts that were already present from changing into myofibroblasts, the type of cardiac fibroblast that produces the most collagen.

The role of grapes’ saponins in supporting heart health

Research presented at the 226th national meeting of the American Chemical Society provides yet another explanation for red wine’s cardio-protective effects-phytonutrients that help lower cholesterol called saponins. A plant protective agent found in the grapes’ waxy skin, which dissolves into the wine during its fermentation process, saponins are believed to bind to and prevent the absorption of cholesterol and are also known to settle down inflammation pathways, an effect that could have implications in not only heart disease, but cancer. The research team, led by Andrew Waterhouse, PhD, from the University of California, Davis, thinks that alcohol may make the saponins more soluble and thus more available in wine.

Currently, a hot research topic, saponins are glucose-based compounds, which are being found in an increasing number of foods including olive oil and soybeans. Waterhouse tested six varieties of California wines, four red and two white, to compare their saponin content, which varied among brands, but was found present in high concentrations in all the red wines tested. Red wines contained 3 to 10 times the amount of saponins found in white wines. The saponin content of red wine also showed a positive correlation with alcohol content, the stronger the wine, the more saponins. Among the red wines tested, red Zinfandel, which also had the highest level of alcohol-16%-contained the highest levels. Syrah came in second, followed by Pinot noir and Cabernet Sauvignon, which had a comparable amount. The white varieties tested, Sauvignon blanc and Chardonnay, contained much less.

“Average dietary saponin intake has been estimated at 15 mg, while one glass of red wine has a total saponin concentration of about half that, making red wine a significant dietary source,” Waterhouse said.

Strokes occur when blood clots or an artery bursts in the brain, interrupting its blood supply. In the U.S., where every 45 seconds, someone will experience a stroke, according to the American Stroke Association, strokes are the leading cause of disability and the 3rd leading cause of death.

Resveratrol, a flavonoid found in grapes, red wine and peanuts, can improve blood flow in the brain by 30%, thus greatly reducing the risk of stroke, according to the results of an animal study published in the Journal of Agricultural and Food Chemistry.

Lead researcher Kwok Tung Lu hypothesized that resveratrol exerted this very beneficial effect by stimulating the production and/or release of nitric oxide (NO), a molecule made in the lining of blood vessels (the endothelium) that signals the surrounding muscle to relax, dilating the blood vessel and increasing blood flow.

In the animals that received resveratrol, the concentration of nitric oxide (NO) in the affected part of the brain was 25% higher than that seen not only in the ischemia-only group, but even in the control animals.

Pterostilbene, another antioxidant in grapes, may lower cholesterol

In addition to resveratrol and saponins, grapes contain yet another compound called pterostilbene (pronounced TARE-oh-STILL-bean), a powerful antioxidant that is already known to fight cancer and may also help lower cholesterol.

In a study using animal liver cells, scientists at the USDA Agricultural Research Service compared the cholesterol-lowering effects of pterostilbene to those of ciprofibrate, a lipid-lowering drug, and resveratrol, another antioxidant found in grapes with a chemical structure similar to pterostilbene that has been shown to help fight cancer and heart disease.

They based their comparison on each compound’s ability to activate PPAR-alpha (short for peroxisome proliferator-activated receptor alpha). The PPARs are a family of receptors on cells all throughout the body that are involved in the absorption of compounds into cells for use in energy production. PPAR-alpha is crucial for the metabolism of lipids, including cholesterol.

Pterostilbene was as effective as ciprofibrate and outperformed resveratrol in activating PPAR-alpha. In addition to grapes, pterostilbene is found in berries of the Vaccinium genus such as cranberries and blueberries. The take away message: turn up your cholesterol burning machinery by eating more grapes, blueberries and cranberries.

Grape polyphenols lower key factors for coronary heart disease in women

More evidence shows grapes and grape juice, not just red wine, offer considerable cardiovascular benefits. Consuming a drink made from adding just 36 g (1.26 ounces) of a powder made from freeze-dried grapes to a glass of water daily for 4 weeks resulted in a wide variety of cardioprotective effects in 24 pre- and 20 postmenopausal women, shows a study published in the Journal of Nutrition.

• Blood levels of LDL cholesterol and apolipoproteins B and E dropped significantly. (These apolipoproteins are involved in the binding of LDL and VLDL cholesterol to blood vessel walls, one of the beginning steps in the development of atherosclerosis.)
• Triglycerides dropped 15 and 6% in pre- and postmenopausal women, respectively.
• Cholesterol ester transfer protein activity dropped 15%. (Inhibition of this protein has been shown to increase levels of HDL while decreasing LDL levels.)
• Levels of urinary F(2)-isoprostanes (a marker of free radical damage in the body) dropped significantly as did blood levels of TNF-alpha (tumor necrosis factor-alpha, which plays a major role in the inflammation process).

The rich mixture of phytonutrients found in grapes-which includes flavans, anthocyanins, quercetin, myricetin, kaempferol, as well as resveratrol-is thought to be responsible for these numerous protective effects on cholesterol metabolism, oxidative stress (free radical activity) and inflammation.

Wine Protective for Persons with Hypertension

If you have high blood pressure, a glass of wine with your evening meal may be a good idea, according to research published in the American Journal of Clinical Nutrition. In persons with high blood pressure, the risk of death from cardiovascular disease is much higher in northern Europe and the United States than in Mediterranean countries. When French researchers tested the hypothesis that drinking wine reduces the risk of hypertension-related death, they found that, in persons with hypertension, moderate regular wine drinking reduced the risk of death from all causes, not just coronary artery disease.

Grapes Provide Many of the Cardioprotective Benefits of Red Wine

While studies show red wine offers numerous protective benefits, grape juice also provides the majority of these effects without the risks of alcohol consumption, which, if excessive can lead to accidents, liver problems, higher blood pressure, heart arrhythmias-and alcoholism.

In addition, red wine causes migraines in some people and may bring on an attack of gout in others. Wine often contains added preservatives, colors and flavors, which are not listed on the label and may cause adverse reactions. Sulfur dioxide, for example, is an additive frequently found in red wine that can trigger an asthma attack in individuals sensitive to this chemical.

If consumed by pregnant women, any alcoholic beverage including wine, can cause fetal alcohol syndrome.

If you prefer not to consume alcoholic beverages, take heart-grapes may still provide many of the cardioprotective benefits attributed to red wine.

Resveratrol, which is concentrated in red wine but only appears in very small amounts in grapes, has been touted as the main agent responsible for the “French paradox,” i.e., the health benefits associated with drinking red wine. But, Lawrence M. Szewczuk and Trevor M. Penning from the University of Pennsylvania, in a study published in the Journal of Natural Products, point out that other constituents found in far greater amounts in grapes as well as red wine, namely grapes’ catechins and epicatechins, might be due the most credit.

One of the primary ways in which resveratrol is reported to have its cardioprotective effects is its ability to modify activity of cyclooxygenase enzymes. Two forms of cyclooxygenase (COX-1 and COX-2) have been closely studied in the research literature (often by drug companies developing new prescription medications). These cyclooxygenase enzymes have many roles in metabolism, including roles in triggering the body’s inflammatory response. COX-2 appears to be the more important of these two enzyme forms when it comes to inflammatory response. Resveratrol appears to help block COX-2 activity indirectly, through changes in another system of messaging molecules called NF-kappaB and I-kappaB kinase. It also appears to directly block activity of COX-1. Unfortunately, the average wine drinker appears to absorb resveratrol in quantities too small to significantly lower cyclooxygenase activity. Catechins and epicatechins are present in much greater amounts in grapes as well as red wine, and smaller amounts of these compounds appear to be needed for reduction of cyclooxygenase activity.

To receive comparable benefits as those gained from drinking a glass of red wine, however, you need to drink more grape juice. A recent study found that six glasses of grape juice produced the same beneficial effect as two glasses of red wine in reducing platelet aggregation, the clumping that leads to blood clots, heart attacks and strokes.

Another option is to drink dealcoholized red wine. A study published in the American Journal of Clinical Nutrition suggests the alcohol-free alternative provides comparable cardioprotective benefit. In this six month study, female laboratory animals with an inbred susceptibility to develop cardiovascular disease were given a normal diet along with red, white or dealcoholized red wine to compare their effects on atherosclerosis development. Dealcoholized red wine provided effective protection comparable to that of either white or red wine, significantly decreasing the development of atherosclerosis. Researchers credit the polyphenolic compounds found in the wine, rather than alcohol, with these beneficial effects.

So, if you want to avoid alcohol and protect your heart, toast your health with at least three daily glasses of red or purple grape juice.

Resveratrol for Optimal Health

Recently, several studies have also identified resveratrol as an excellent candidate for use as a cancer-preventive agent in prostate, lung, liver and breast cancer. Resveratrol has demonstrated striking inhibitory effects on the cellular events involved in cancer initiation, promotion, and progression, and its safety in animal studies of cancer development resulting from exposure to chemical toxins is excellent.

One of the most exciting studies, published in the Journal of Applied Toxicology, suggested that resveratrol can provide protection against benzopyrene, a major environmental carcinogen involved in the development of lung cancer. Resveratrol works its protective magic by inhibiting a receptor on cells called the aryl hydrocarbon receptor (AhR) to which benzopyrene (and other carcinogens called polycyclic aromatic hydrocarbons) bind. The AhR turns on a whole battery of genes that is involved in carcinogenesis. In this study, significant DNA damage was found in laboratory animals exposed to benzopyrene, but when they were also given resveratrol, their DNA damage was less than half, plus, in those cells whose DNA was damaged, resveratrol also caused a significant rise in apoptosis (the self-destruction sequence the body uses to eliminate cancerous cells).Other studies suggest that resveratrol can also inhibit the growth of liver and breast cancer cells.

French scientists have discovered a potent anti-cancer agent, acutimissin A, in red wine that has been aged in oak barrels. A member of a class of polyphenols called ellagitannins, acutimissin A develops when a grape flavonoid called catechin combines with a phenol in oak called vescalagin. Discovered 16 years ago in the sawtooth oak, acutimissin A blocks the action of an important enzyme whose activity is essential to the development of cancerous cells. In preliminary tests, acutimissin A has been shown to be 250 times more potent than the clinical anti-cancer drug VP-16.

Promote Lung Health

Red, but not white wine, may offer protection against lung cancer, suggests a study published in Thorax by Professor Juan Barros-Dios and his team at the University of Santiago de Compostela, Spain, who reported the results of their hospital-based case-control study. While a daily glass of white wine was associated with a 20% increased risk of lung cancer, a daily glass of red wine lowered risk an average of 13%. No association was noted between lung cancer and the consumption of beer or spirits.

What might explain these different effects seen in individuals drinking red and white wine? Most likely, red wine’s concentration of the phytonutrient, resveratrol. Another study published in the American Journal of Physiology: Lung, Cellular and Molecular Physiology found that resveratrol has a number of anti-inflammatory effects on human airway epithelial cells-the cells lining the lungs and nasal passages.

Resveratrol blocked the release in these epithelial cells of a number of inflammatory molecules including IL-8, inducible nitric oxide synthase and NF-kappaB, inhibiting the latter more effectively than the powerful glucocorticosteroid drug, dexamethasone.

Resveratrol’s anti-inflammatory actions also inhibited the production of COX-2 in these epithelial cells. COX-2 is the pro-inflammatory compound whose production the non-steriodal anti-inflammatory drugs Vioxx and Celebrex were developed to prevent. While these drugs are now being pulled off the market due to the increased risk of heart attack and death associated with their use, resveratrol’s anti-inflammatory actions pose no such risks.

In fact, the researchers concluded their report by saying, “This study demonstrates that resveratrol and quercetin have novel nonsteroidal anti-inflammatory activity that may have applications for the treatment of inflammatory diseases.” Louise Donnelly, lead researcher in the study, was so impressed with resveratrol’s broad anti-inflammatory effects that she has begun investigating its use in an aerosol spray to treat chronic obstructive pulmonary disease and asthma.

Grapes Enhance Women’s Health

Red grape skins and seeds contain recently isolated compounds that a study published in Cancer Research has shown reduce the size of estrogen-dependent breast cancer tumors. In breast cancer, local estrogen production has been demonstrated to play a major role in promoting tumor growth. An enzyme called aromatase, which converts other hormone substrates (specifically, androgens) into estrogens, is present in greater amounts in breast cancer tissue compared to normal breast tissue and is thought to play a crucial role in breast cancer initiation and progression. Grape skins and seeds contain compounds called procyanidin B dimers that can inhibit aromatase, and in this study, were used to significantly reduce the size of mammary tumors in laboratory animals. Lead researcher, Shiuan Chen, of the City of Hope Cancer Center in Los Angeles, believes these phytonutrients in grape skins and seeds, while not as powerful as drugs used to inhibit aromatase (e.g., anastrozole, letrozole and exemestane), could play an important role as cancer preventive agents. If you drink wine, choose red. And next time you buy grapes, consider choosing red grapes with seeds.

Another Way Grapes Promote Optimal Health

Research published in Cancer Letters provides one reason why diets high in fruit help prevent cancer: raspberries, blackberries and muscadine grapes inhibit metalloproteinase enzymes. Although essential for the development and remodeling of tissues, if produced in abnormally high amounts, these enzymes play a significant role in cancer development by providing a mechanism for its invasion and spread.

Grapes’ Resveratrol May Lower Risk of Alzheimer’s Disease

Population studies indicate a link between moderate consumption of red wine and a lower incidence of Alzheimer’s disease. A laboratory study published in the Journal of Biological Chemistry helps explain why.

Resveratrol, a naturally occurring polyphenol found mainly in grapes and red wine, greatly reduces the levels of amyloid-beta peptides (Abeta). Plaques containing Abeta are a hallmark finding in the brain tissue of patients with Alzheimer’s disease.

In this study, cells treated with resveratrol had significantly lower levels of Abeta than untreated cells. Resveratrol lowers Abeta levels by promoting its rapid breakdown by proteasomes, protein-digesting “machines” inside our cells that dismantle a variety of proteins into short polypeptides and amino acids that can then be used to make new protein the cell needs.

Each human cell contains about 30,000 proteasomes, which mainly digest proteins made within the cell, such as enzymes and transcription factors, so their parts can be recycled to make new proteins.

Resveratrol-An Anti-Aging Agent?

In recently published research, resveratrol has been identified as a potent activator of Sir2-an enzyme researchers have now discovered is responsible for the extension of life span seen in many species when placed on calorie restricted diets.

In the yeast Saccharomyces cerevisiae, not only does calorie restriction extend longevity through a pathway that requires the enzyme Sir2, but overproducing this enzyme can prolong the life of yeast even when grown under normal nutrient conditions. Similarly, in the evolutionarily more advanced worm Caenorhabditis elegans, increased expression of the worm’s version of Sir2 has also been shown to extend lifespan.

The Sir2 enzyme belongs to a large family of molecules called sirtuins, found in virtually all life forms. In mammalian cells, sirtuins regulate cell maturation (differentiation) and programmed cell death (apoptosis).

Building on the knowledge that caloric restriction prolongs longevity through Sir2, researchers (Howitz et al.) searched for a small molecule that could activate this enzyme directly. They discovered two related compounds that stimulate Sir2 activity, both of which belong to the family of molecules called polyphenols-active compounds products by plants. Of all the polyphenols tested, resveratrol was the most potent by far. The researchers found that this compound prolonged the lifespan of yeast by approximately 70%, and that the extension of longevity was entirely dependent on resveratrol’s activation of Sir2. Yeast strains deficient in this enzyme did not benefit from resveratrol treatment.

Could plant polyphenols such as resveratrol hold the secret of the elixir of youth sought by Ponce de Leon? Perhaps, but the research indicates that figuring out the way to apply their life extending effects will be complicated. At relatively low doses, resveratrol was found to stimulate sirtuin activity, but higher doses have had the opposite effect. While not an ideal characteristic for a pharmaceutical drug, this suggests that the appropriate dosage could be supplied by enjoying a daily glass of grape juice or red wine. More importantly, however, much more research must be done before we understand how sirtuins function in mammalian aging. Extending longevity in a yeast is a long way from life extension in higher organisms. Till scientists figure this out, a daily dose of resveratrol-rich grapes in all their delicious forms might add years to your life as well as delight to your years.

An Effective Anti-Microbial Agent

Researchers at Erciyes University, Turkey, have found that an agent made from grape pomace extract (grape seeds, skin and stems) is an effective anti-microbial agent. When tested against 14 bacteria including Escherichia coli and Staphylococcus aureus, the grape extract inhibited all the bacteria tested at extract concentrations of 2.5, 5, 10 and 20%, except for Y enterocolitica, which was not inhibited by the 2.5% concentration.

Description

Grapes are small round or oval berries that feature a semi-translucent flesh encased by a smooth skin. Some contain edible seeds, while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom.

Grapes that are eaten from the vine are called table grapes, as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit). While there are thousands of varieties of grapes, only about 20 constitute the majority of table grapes consumed.

Color, size, taste and physical characteristics differ amongst the varieties. Grapes come in a variety of colors including green, amber, red, blue-black, and purple. In general, whole grapes have a slightly crunchy texture and a dry, sweet and tart taste.

There are three main species of grapes:

European grapes (Vitis vinifera):

Varieties include Thompson (seedless and amber-green in color), Emperor (seeded and purple in color) and Champagne/Black Corinth (tiny in size and purple in color). European varieties feature skins that adhere closely to their flesh.

North American grapes (Vitis labrusca and Vitis rotundifolia):

Varieties include Concord (blue-black in color and large in size), Delaware (pink-red in color with a tender skin) and Niagara (amber colored and less sweet than other varieties). North American varieties feature skins that more easily slip away from their flesh.

French hybrids:

These were developed from the vinifera grapes after the majority of grape varieties were destroyed in Europe in the 19th century.

History

Grapes have a long and abundant history. While they’ve grown wild since prehistoric times, evidence suggests they were cultivated in Asia as early as 5000 BC. The grape also played a role in numerous biblical stories, being referred to as the “fruit of the vine.” Grapes were also pictured in hieroglyphics in ancient Egyptian burial tombs.

During the ancient Greek and Roman civilizations, grapes were revered for their use in winemaking. They were planted in the Rhine Valley in Germany, a place of notable wine production, in the 2nd century AD. Around this time, over 90 varieties of grapes were already known.

As European travelers explored the globe, they brought the grape with them. Grapes were first planted in the United States in the early 17th century at a Spanish mission in New Mexico. From there, they quickly spread to the central valley of California where climate, and absence of grape-preying insects, best supported their production.

In the late 19th century, almost all of the vinifera varieties of grapes in France were destroyed by an insect that was unintentionally brought from North America. Fortunately, agriculturists crossbred some of the vinifera variety with the American labrusca variety and were able to continue the cultivation of grapes in this region, one that is famous for its grapes and wine.

Today, as researchers continue to investigate the health-promoting polyphenolic compounds found in grapes, this fruit is gaining even more attention. Currently, Italy, France, Spain, the United States, Mexico and Chile are among the largest commercial producers of grapes.

How to Select and Store

Choose grapes that are plump and free from wrinkles. They should be intact, not leaking juice, and firmly attached to a healthy looking stem.

One way to evaluate the sweetness of grapes is by their color. Green grapes should have a slight yellowish hue, red grapes should be mostly red, while purple and blue-black grapes should be deep and rich in color.

Since grapes tend to spoil and ferment at room temperature, they should always be stored in the refrigerator. Loosely wrap unwashed grapes in a paper towel and place them in a plastic bag. This way, they’ll keep fresh in the refrigerator for several days.

While freezing detracts from some of their flavor, frozen grapes are a wonderful snack and particularly intriguing to children. To freeze grapes, wash and pat them dry, then arrange in a single layer on a cookie sheet and place in freezer. Once frozen, transfer grapes to a heavy plastic bag and return them to the freezer.

How to Enjoy

Tips for Preparing Grapes:

Grapes should be washed under cold running water right before consuming or using in a recipe. After washing, either drain the grapes in a colander or gently pat them dry. If you are not going to consume the whole bunch at one time, use scissors to separate small clusters of grapes from the stem instead of removing individual grapes. This will help keep the remaining grapes fresher by preventing the stem from drying out.

While some recipes call for peeled grapes, evaluate the recipe to see whether including the skin would actually greatly change the taste and texture, since the grape skin contains many of the fruit’s vital nutrients. If you do need to use peeled grapes, it’s easier to use the American varieties since their skin more readily pulls away from the pulp.

Try to use seedless grapes in your recipes whenever possible. You will find them much more pleasant to eat.

A Few Quick Serving Ideas:

Serve stewed and spiced grapes with poached chicken breast for a light and healthy entrée.

Grapes are a wonderful addition to any fruit salad. For an enhanced visual effect, consider using a few different varieties of grapes.

Give your curries a fruity punch by including fresh grapes in the recipe.

Add grapes to mixed green salads.

Grapes are great served with cheese as a snack or within a green salad.

Safety

If you are drinking grape juice for health benefits, avoid products labeled as grape “drinks.” This is often an imitation high-sugar product with little real grape juice.

Grapes and Pesticide Residues

Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver’s ability to process other toxins, the cells’ ability to produce energy, and the nerves’ ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group’s 2006 report “Shopper’s Guide to Pesticides in Produce,” grapes imported into U.S. are among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of imported grapes unless they are grown organically. While imported grapes were among the top 12 foods found to have pesticide residues, grapes grown in the U.S. were found to be number 19 among the 43 foods tested.

Nutritional Profile

Grapes are excellent sources of manganese and good sources of vitamin B6, thiamin (vitamin B1), potassium, and vitamin C. In addition, grapes contain flavonoids: phytochemicals that are antioxidant compounds.

For an in-depth nutritional profile click here: Grapes.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Grapes is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents; the nutrient density rating; and the food’s World’s Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

In-Depth Nutritional Profile for Grapes

Child obesity epidemic growing in Britain

From Science Daily

LONDON, Sept. 2 (UPI) — The British government has acknowledged a severe obesity epidemic, with almost half of all British children predicted to be dangerously overweight by 2050.

Secretary of State for Children, Schools and Families Ed Balls said the rate of obesity among children was rising at a very alarming rate, Britain’s The Observer reported.

Balls said just 12 years ago, less than 10 percent of all schoolchildren were considered obese, but that number has jumped to almost 17 percent.

The government has put new restrictions on the content of school lunches. But many experts say restrictions are useless unless parents become more involved in the fight against childhood obesity, the newspaper reported.

Comment: From what we are seeing here in the States, ditto on changing school lunches from glutenous muck to healthful nutritious and fun lunches.

While out last week I heard a young mother tell me about a dinner she had prepared for her family that included a meat, two kinds of potatoes, rice, macaroni and cheese, grits and corn. There was no other vegetable or salad. No wonder children get fat. One starch to a meal, please!

When the obese teen behind the checkout counter doesn’t know a cabbage from lettuce, what a mango is, that a blueberry differs from a raspberry, or that a cantaloupe is different from a honeydew or that a peach is not the same as a nectarine, there is a problem.

These things need to be learned at home, and reinforced in preschool.

Lots of people ask me about certain foods the children eat in school that they just love. I like to post those things here because cooking for kids is a real bonding zone. I make a lot of our food from scratch, and it’s as easy as putting frozen food in the microwave. The one difference is a little time, and that time can be spent with kids.

Cookies: I use more or less the same basic dough. I always make more than I can use, and I store the remainder in the refrigerator wrapped in wax paper. When the call for cookies comes, you flip on your stove, grab a pan and slice and bake – same homemade taste!

If you have a machine for mixing, go from fridge to stove without waiting. If you are mixing by hand, let your margarine soften first.

Basic dough: pound of margarine, 2 cups of brown sugar, 2 cups of white sugar, 2 eggs, 2 teaspoons baking SODA, 1 teaspoon salt and 5.5 cups flour – (five and a half)

Variations: cut flour two cups and add two cups oatmeal
skip brown sugar and use two more cups white for lighter cookies
add two cups of chocolate chips – I use 60% cocoa from Gheradelli
add both raisins and chocolate chips
add two cups chopped apples with peals
make cookie dough balls, flatten before cooking and add apricot jam
make cookie balls, flatten before cooking, and add Hersey’s Kiss after cooking
add 1 cup cocoa to original batter

Always bake cookies in mid oven at 350 degrees until they are just about done. They will continue to cook just a little which will give them that crackly look and that chewy pull.

I use granite steel trays at school. Best trays are old cafeteria trays.

Remember that cookie dough can be frozen and cut frozen for the stove. You only have to make one batch at a time which cuts down on the time. Popping a batch into the oven for “after dinner” while you are cooking dinner is such a pleasure. Putting a scoop of ice cream between two cookies makes a big treat.

Happy cooking!

Mirror Image

When Deb mentioned her concern regarding the the development of spiritualism in young children, I immediately thought of how children are so perceptive. In a sense, they are a mirror image of ourselves. There was an educator from Reggio Emilia who asked a group of teachers about their image of the child. It seemed so simple but I saw that it was very difficult for many of the teachers to articulate. When I read Deb’s comments I began to wonder what happens when children do not see adults (parents, grandparents, teachers) to convey their image of the child’s capabilities. When that child looks into that mirror (or our eyes) do we convey the strong message that you are bright, inquisitive and a valued/loved child? Or do we turn away from those trustful stares or do not listen to the inquistive words?

In the 1980’s Erna Furman wrote a book, Helping Young Children Grow, that looked at how children developed a sense of trust. It was through loving relationships that provided care “consisitently and lovingly,in tune with the child’s personality and adapted to the situation at hand”.

My question is: Can children develop spiritually without a sense of trust that adults in their lives truly love them consistently and in all of life experiences? If not nurtured and loved what is the image reflected in the mirror?

Comment: this is from a blog site called Issues in Early Childhood Education. I think it’s a good question and one I hope our teachers at the GS can easily answer. My image of the child is easy. In need, every child is Christ. In daily ordinary activities, every child is a companion, a little special friend with whom I exchange. In discipline, he or she is a student.

Can a child experience spirituality without loving adults? Absolutely. Faith is a gift from God; it is His work.

Just a note to say we are really really busy and so are the kids. Our youngest are learning to use the toilet on time and they are learning social skills. Some of the children have never done the usual stuff like puzzles, stringing or play dough with skills, so we are teaching “how to” and the kids are really enjoying it. Being able to get a product out of what could be a real mess is satisfying to the kids.

We are playing with the train set we bought this summer. It’s remarkable how much the little kids love this. They actually get it together and THEN we give them the train.

Some of the other favorite play areas are library and kitchen. We bought a new table and chairs and we’ve had one tea party in there after another.

Today we’re having fish sticks – yuck, but they eat ’em. We had beef hot dogs, cheese in French bread yesterday, and it was a big hit.

With the weather getting better, the appetites are growing.

Miss Kelly and Miss Mandy are working on group order and listening. It’s making a huge difference. Lines, quiet, how we sit is the key to learning.

I got this from Susie E and I thought it was worth printing here for a Friday.

You will never look at a cup of coffee the same way again.

 A young woman went to her mother and told her about her life and how
things were so hard for her. She did not know how she was going to make
it and wanted to give up She was tired of fighting and struggling. It
seemed as one problem was solved, a new one arose.

 Her mother took her to the kitchen. She filled three pots with water
and placed each on a high fire Soon the pots came to boil. In the first
she placed carrots, in the second she placed eggs, and in the last she
placed ground coffee beans. She let them sit and boil; without saying a
word

 In about twenty minutes she turned off the burners. She fished the
carrots out and placed them in a bowl. She pulled the eggs out and
placed them in a bowl.

 Then she ladled the coffee out and placed it in a bowl.  Turning to her
daughter, she asked, "Tell me what you see."

 "Carrots, eggs, and coffee," she replied.

  Her mother brought her closer and asked her to feel the carrots. She
did and noted that they were soft. The mother then asked the daughter
to take an egg and break it. After pulling off the shell, she observed
the hard boiled egg.

 Finally, the mother asked the daughter to sip the coffee. The daughter
smiled as she tasted its rich aroma The daughter then asked, "What does
it mean, mother?"

 Her mother explained that each of these objects had faced the same
adversity: boiling water. Each reacted differently. The carrot went in
strong, hard, and unrelenting. However, after being subjected to the
boiling water, it softened and became weak. The egg had been fragile.
Its thin outer shell had protected its liquid interior, but after
sitting through the boiling water, its inside became hardened The
ground coffee beans were unique, however.  After they were in the
boiling water, they had changed the water.

 "Which are you?" she asked her daughter. "When adversity knocks on your
door, how do you respond? Are you a carrot, an egg or a coffee bean?

 Think of this: Which am I? Am I the carrot that seems strong, but with
pain and adversity do I wilt and become soft and lose my strength?

 Am I the egg that starts with a malleable heart, but changes with the
heat? Did I have a fluid spirit, but after a death, a breakup, a
financial hardship or some other trial, have I become hardened and
stiff?  Does my shell look the same, but on the inside am I bitter and
tough with a stiff spirit and hardened heart?

 Or am I like the coffee bean? The bean actually changes the hot water,
the very circumstance that brings the pain. When the water gets hot, it
releases the fragrance and flavor. If you are like the bean, when
things are at their worst, you get better and change the situation
around you.  When the hour is the darkest and trials are
their greatest, do you elevate yourself to another level? How do you
handle adversity? Are you a carrot, an egg or a coffee bean?

 May you have enough happiness to make you sweet, enough trials to make
you strong, enough sorrow to keep you human and enough hope to make you
happy.

 The happiest of people don't necessarily have the best of everything;
they just make the most of everything that comes along their way. The
brightest future will always be based on a forgotten past; you can't go
forward in life until you let go of your past failures and heartaches.

 When you were born, you were crying and everyone around you was smiling.

 Live your life so at the end, you're the one who is smiling and
everyone around you is crying.


 It's easier to build a child than repair an adult. This is so true.

   May we all be COFFEE.

Take it Outside
by Rae Pica

Comment: I’m a day late and a dollar short on this one, because Miss Kelly and Miss Mandy took the kids out for a nature walk yesterday. The kids had a blast.

Outdoor play is essential for kids. This summer we had a grandmother who yelled and screamed at us for taking the kids outdoors. She said, “I just can’t see what good it does. They should be inside sitting at a desk. We disagree at the GS. We believe kids should run as much as possible at this time in their life. If you can combine the outdoor world and the indoor world, like our teachers, then you have a great combination.

Tony sits focused on his computer screen. Keisha’s watching her favorite television program. And Kim is enthusiastically playing video games. What do these three scenarios have in common? They’re all taking place indoors – a situation becoming more and more typical in the lives of American children.

There are a number of reasons for this disturbing trend. Among them is lack of time, as preschoolers in our society lead adult-like, highly-scheduled lives and parents themselves have less time to supervise outdoor play or to take their children to the playground.

Safety is another issue in today’s world, with many parents reluctant to allow their children the freedom they themselves may have had as children. And, of course, the competition with television, computers, and video games is tremendous. What could the outdoors possibly have to offer that these three sources don’t? The answer is a lot!

The Importance of Outdoor Play
The outdoors is the very best place for preschoolers to practice and master emerging physical skills. It is in the outdoors that children can fully and freely experience motor skills like running, leaping, and jumping. It is also the most appropriate area for the practice of ball-handling skills, like throwing, catching, and striking. And children can perform other such manipulative skills as pushing a swing, pulling a wagon, and lifting and carrying movable objects.

Additionally, it is in the outdoors that children are likely to burn the most calories, which helps prevent obesity, a heart disease risk factor that has doubled in the past decade. With studies showing that as many as half of American children are not getting enough exercise– and that risk factors like hypertension and arteriosclerosis are showing up at age 5– parents and teachers need to give serious consideration to ways in which to prevent such health problems. The outside is also important because the outdoor light stimulates the pineal gland, the part of the brain that regulates the “biological clock,” is vital to the immune system, and makes us feel happier.

Outdoor Play Contributes to Learning
The outdoors has something more to offer than just physical benefits. Cognitive and social/emotional development are impacted, too. Outside, children are more likely to invent games. As they do, they’re able to express themselves and learn about the world in their own way. They feel safe and in control, which promotes autonomy, decision-making, and organizational skills. Inventing rules for games (as preschoolers like to do) promotes an understanding of why rules are necessary. Although the children are only playing to have fun, they’re learning

• communication skills and vocabulary (as they invent, modify, and enforce rules).
• number relationships (as they keep score and count)
• social customs (as they learn to play together and cooperate).

Learning to Appreciate the Outdoors
We can’t underestimate the value of the aesthetic development promoted by being outside. Aesthetic awareness refers to a heightened sensitivity to the beauty around us. Because the natural world is filled with beautiful sights, sounds, and textures, it’s the perfect resource for the development of aesthetics in young children.

Preschoolers learn much through their senses. Outside there are many different and wonderful things for them to see (animals, birds, and green leafy plants), to hear (the wind rustling through the leaves, a robin’s song), to smell fragrant flowers and the rain-soaked ground, to touch (a fuzzy caterpillar or the bark of a tree), and even to taste (newly fallen snow or a raindrop on the tongue). Children who spend a lot of time acquiring their experiences through television and computers are using only two senses (hearing and sight), which can seriously affect their perceptual abilities.

Finally, what better place than the outdoors for children to be loud and messy and boisterous? Outside they can run and jump and yell, and expend some of the energy that is usually inappropriate – and even annoying – indoors.

Conclusion
When parents and teachers think back to their own childhoods, chances are some of their fondest memories are of outdoor places and activities. Such memories might include a favorite climbing tree or a secret hiding place, learning to turn cartwheels with a friend, or playing tag with the family dog. Maybe there was the smell of lilacs, the feel of the sun on the first day warm enough to go without a jacket, or the taste of a peanut butter and jelly sandwich on a blanket spread on the grass. Children usually share the values of the important adults in their lives. When we show an appreciation for the great outdoors, the children in our lives will follow our lead.

Rae Pica has been a movement education consultant for 20 years. An adjunct professor with the University of New Hampshire, Rae is the author of 12 books, including Experiences in Movement, Moving, & Learning Across the Curriculum, and the recently released Moving & Learning Series.

Activities for the Great Outdoors

• A nature walk is a great way to enhance children’s appreciation of the natural environment. Ask them to tell you what they’re seeing, hearing, and smelling. Encourage them to touch – to discover the smoothness of a rock, the roughness of bark, and the fragility of a dried leaf. For young children, these are science experiences.

• Set up an obstacle course with old tires, large appliance boxes, and tree stumps. Moving through it will teach important concepts like over, under, through, and around.

• A “listening” walk makes for a wonderful sound discrimination activity. As you walk with the children, point out the sounds of birds, passing cars, whistling wind, even your footsteps on the sidewalk. What sounds can the children identify on their own? Which are loud and which are soft? Which are high and which are low? What are their favorite sounds? Bring along a tape recorder so the children can try to identify the sounds at a later time!

• Bring the parachute or an old sheet outside and play parachute games (shaking it, circling with it, making waves with it, or bouncing foam balls on it).

• Bring a portable boom box outdoors and let the children experience the joy of dancing in a natural environment!

• Try “water painting,” in which children paint the side of a building with a brush and a bucket of water. It exercises arms and upper torso while also teaching about wet and dry, light and dark, and evaporation.

• Chasing bubbles gives children a chance to run!