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·         Never leave a child unsupervised near a pool.

·         Instruct babysitters about potential hazards to young children in and around swimming pools and the need for constant supervision.

·         Completely fence the pool. Install self-closing and self-latching gates. Position latches out of reach of young children. Keep all doors and windows leading to the pool area secure to prevent small children from getting to the pool. Effective barriers and locks are necessary preventive measures, but there is no substitute for supervision.

·         Do not consider young children “drown proof” because they have had swimming lessons; young children should always be watched carefully while swimming.

·         Do not use flotation devices as a substitute for supervision.

·         Never use a pool with its pool cover partially in place, since children may become entrapped under it. Remove the cover completely.

·         Place tables and chairs well away from the pool fence to prevent children from climbing into the pool area.

·         Keep toys away from the pool area because a young child playing with the toys could accidentally fall in the water.

·         Remove steps to above ground pools when not in use.

·         Have a telephone at poolside to avoid having to leave children unattended in or near the pool to answer a telephone elsewhere. Keep emergency numbers at the poolside telephone.

·         Learn CPR (cardiopulmonary resuscitation).

·         Keep rescue equipment by the pool.

Diving injuries can result in quadriplegia, paralysis below the neck, to divers who hit the bottom or side of a swimming pool, according to CPSC. Divers should observe the following precautions:

·         Never dive into above-ground pools. They are too shallow.

·         Don’t dive from the side of an in-ground pool. Enter the water feet first.

·         Dive only from the end of the diving board and not from the sides.

·         Dive with your hands in front of you and always steer up immediately upon entering the water to avoid hitting the bottom or sides of the pool.

·         Don’t dive if you have been using alcohol or drugs because your reaction time may be too slow.

·         Improper use of pool slides presents the same danger as improper diving techniques. Never slide down head first-slide down feet first only. 

Additionally, Make sure your kids use good hygiene so they don’t spread germs.  Encourage them to wash hands and be clean before entering the pool and be sure the little ones who aren’t potty trained wear disposable diapers made for swimming to be sure not to spread illness. Don’t let them in the pool if they have diarrhea which can make others sick or open wounds that can get infected.  Chlorine doesn’t keep us safe from germs and is hard on skin, which means your kids can get sick with eye, ear, respiratory, skin or digestive illnesses from the water just by being in it. Be sure they know not to swallow the water or even get it in their mouths for the same reasons. Be sure to have them rinse off after swimming to protect their skin and reapply sunscreen before going back out in the sun. If your kids are prone to ear infections be sure to clean their ears as recommended by their pediatrician after swimming and use swimmer’s ear prevention drops as recommended.

Do you need to have your kids wait 30 minutes before swimming?  No, though foods that are higher in fat rather than carbohydrates are harder to digest, causing the body to use more energy which may make children less energetic.  This can be dangerous if they are not properly supervised or cannot get out on their own.

Boating Safety…

Always wear a US Coast Guard approved life jacket when on a lake, river or ocean while boating, water skiing, jet skiing or tubing and warn your children about playing in canals or other fast moving water.  Don’t allow your kids play behind the exhaust of boats and motor homes because the toxic fumes can lead to death very quickly.

Great news, yogurt fans! Turns out that yogurt has more benefits than previously known and can keep us all smiling. Not only is yogurt loaded with nutrients that keep your bones strong and help you maintain a healthy weight, it can also help keep your digestive system running smoothly from its probiotic nature which research has shown may also protect against gum disease. 

Why is this so important?  Periodontal disease (gum disease), is caused by harmful bacteria accumulated on teeth as plaque which hardens into tartar that causes gum tissue to become inflamed in more than 1 in 3 American adults.  Experts believe that probiotics may help to counter growth of the unfriendly bacteria in the mouth that causes gum disease which in turn may elevate the risk of heart attack and stroke. The theory is that the bacteria in the mouth infiltrate the bloodstream, causing inflamation in the arteries which increases the risk of heart disease.

Bottom line, if you want to keep your whole body healthy eat some delicious, nutrient and probiotic packed yogurt!  Look for brands whose labels say they include “live and active cultures” and try adding your favorite fruit or granola for an added twist and even more nutrients.

© Chef LaLa

Every wonder which oil is best to use for the food you are about to prepare?  There are many factors to consider so we have condensed most of the things you need to know about cooking oils into a handy chart below.  The smoke point of oils is important to consider because the foods cooked with them are no longer good for consumption after the oil has exceeded its smoke point and has begun to break down. Once oil starts to smoke, it usually will emit a harsh smell and fill the air with smoke. Additionally, it is believed that fats/oils that have gone past their smoke points contain a large quantity of free radicals which contribute to the risk of cancer. Refining oils (taking out impurities) tends to increase the smoke point so the table below shows the properties of refined oils and includes the most notable properties of the most popular cooking oils.

Oil	Fat Lineup	Properties	Smoke Point °F	Shelf Life*
Avocado oil	70% mono, 14%poly, 20% saturated	Light avocado flavor, almost buttery.  High smoke point. Great for frying.  Best in salad dressings and marines, sautés, casseroles, pastas and meats	520°F	Store refrigerated 4 to 6 months
Canola oil	62%mono, 32% poly, 6% saturated	Light and neutral flavor with moderate smoke point.  Great for sauteing, baking and salad dressings	400°F	Store refrigerated 4 to 6 months
Coconut oil	65 mono, 2% poly, 92% saturated	Solid at room temperature, buttery texture, low smoke point.  Popular in southeast Asian dishes but high in saturated fats	450°F	Lasts 16 months, no refrigeration required
Corn oil	25% mono, 62% poly, 13% saturated	Light and mild flavor, high smoke point.  Best used in baking or deep-frying but is high in linoleic acid	450°F	Store refrigerated 4 to 6 months
Grapeseed oil	17% mono, 71% poly, 12% saturated	Mild, light, nutty flavor, high smoke point, Best for sautéing or frying but is high in linoleic acid	420°F	Store refrigerated 4 to 6 months
Hazelnut oil	76% mono, 14% poly, 10% saturated	Brown colored with hazelnut flavor, high smoke point.  Best used to bring out flavor in baked desserts, dressings and meats or dress steamed or roasted vegetables just before serving	430°F	Store refrigerated 2 to 4 months
Olive oil (Extra Virgin)	77% mono, 9% poly, 14% saturated	Unrefined and more flavorful with a peppery bite.  Best in salad dressings, sauces, sautés, marinades, pastas, casseriles, stir-fries, soups and meat dishes	420°F	Store refrigerated 12 months
Olive Oil (Extra light or regular)	77% mono, 9% poly, 14% saturated	Less expensive, less flavorful refined cousin of extra-virgin olive oil. High heat tolerance makes it a good choice where olive oil taste is unnecessary or unwanted, such as in sautés and baked goods	468°F	Store refrigerated 12 months
Palm Oil	38% mono, 10% poly, 52% saturated	Red-orange color and unique flavor, high smoke point. May bring out the flavor in Caribbean and South American dishes but is moderately  high in saturated fat	450°F	Store refrigerated 12 months
Peanut oil	49% mono, 33% poly, 18% saturated	Peanut flavor and aroma with a high smoke point.  Best in foods that benefit from peanut flavor such as Asian stir-fries, noodles, rice and salads.  Popular for deep frying foods like fried chicken and praised for bringing a clean flavor to the food	440°F	Store refrigerated 6 months
Safflower oil	13% mono, 77% poly, 10% saturated	Light color and flavor, high smoke point.  Best for searing meats, baking desserts, and deep-frying foods but is high in linoleic acid	450°F	Store refrigerated 2 to 4 months
Sesame oil	40% mono, 46% poly, 14% saturated	Light and mild sesame flavor, moderately high smoke point. Best in Asian stir-fries, noodles, rice and salads	450°F	Store refrigerated for 2 to 4 months.
Soybean oil	24% mono, 61% poly, 15% saturated	Slightly heavy flavor, high smoke point.  Best used in baking but is high in linoleic acid	450°F	Store refrigerated up to 12 months
Sunflower oil	20% mono, 69% poly, 11% saturated	Light and flavorless, high smoke point. Best used in baking but is high in linoleic acid and should be kept below 390°F for best results	450°F	Store refrigerated 2 to 4 months
Walnut oil	19% mono, 67% poly, 14% saturated	Rich walnut flavor, moderately high smoke point.  Best used to bring out flavor in baked desserts, dressings and meats or to dress steamed or roasted vegetables just before serving.  High in alpha-linoleic acid	400°F	Store refrigerated for 2 to 4 months

* shelf life for most oils is 12 months unopened and stored in a cool, dark cabinet; however many oils turn rancid quickly once opened and benefit from refrigeration.  Most can be kept several months in a cool dark cabinet once opened but up to 6 months or longer when refrigerated. Highly saturated fat oils that are solid at room temperature have a longer shelf life but are less healthy.

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TIEMPO DE COCCIÓN DEL PAVO

Guía para asar el pavo del Departamento de Agricultura de Estados Unidos, (USDA, siglas en inglés)

Pavo fresco o descongelado a 325 grados F.

Sin Relleno

De 8 a 12 libras 2 3/4 a 3 horas

De 12 a 14 libras 3 a 3 3/4 horas

De 14 a 18 libras 3 3/4 a 4 1/4 horas

De 18 a 20 libras 4 1/4 a 4 1/2 horas

De 20 a 24 libras 4 1/2 a 5 horas

Pavo Con Relleno

De 8 a 12 libras 3 a 3 1/2 horas

De 12 a 14 libras 3 1/2 a 4 horas

De 14 a 18 libras 4 a 4 1/4 horas

De 18 a 20 libras 4 1/4 a 4 3/4 horas

De 20 a 24 libras 4 3/4 a 5 1/4 horas