RE/MAX 440
Patty Jo Anzivine
pattyjovine@gmail.com
Patty Jo Anzivine
4550 W. Tilghman Street
Allentown  PA 18104
PH: 610-390-0415
O: 610-398-8111
F: 267-354-6902 
Welcome Home from RE/MAX 440!

My Blog

Foods with Digestive Health Support Keep Pets Happy Healthy

September 28, 2012 3:50 am

Pets, like humans, need a well-rounded diet, full of vegetables, premium proteins and vitamins. Buying your pets high-quality food should ensure they receive all the nutrients they need. But if pets aren’t digesting that food correctly, they may as well be eating low-quality food with the inexpensive fillers you’ve been trying to avoid.

Research shows 70 percent of a pet’s immune system lies in the digestive tract. Proper digestion and a healthy digestive tract are essential to maintaining whole body health. If a pet’s digestive tract isn’t in peak condition it can prevent the nutrients in food from digesting properly and lead to a number of different illnesses.

To ensure your pet’s digestive tract is working properly, look for a high-quality, natural food with a digestive health support system that includes probiotics, prebiotics, natural fibers and easily digestive enzymes.

Probiotics are the good bacteria that help keep the immune system healthy. Humans often get probiotics from things like yogurt. Check with your pet food company to ensure your pet’s food includes probiotics and prebiotics. Prebiotics stimulate the growth and maintenance of good bacteria, like probiotics, in your pet’s digestive tract.

Just as fiber plays an important role in human digestive health, it also plays an integral role in your pet’s digestive health. Fiber-rich foods such as oatmeal and flaxseed promote digestive regularity. Digestive enzymes help organs break down food to ensure your pet is absorbing the most nutrients from their food. Digestive enzymes also help reduce stress on organs, which is very important for aging pets.
Some pets may also need a grain-free food to help them digest their food properly. Be sure to look for a grain-free food that contains high-quality, natural protein and no fillers, as well as a complete digestive health support system.

To avoid digestive upset, be sure to switch your pet to a new food slowly. Generally, a transition over seven to ten days will help your pet's stomach adjust to the new formula.

Source: Holistic Select

Published with permission from RISMedia.


Tags:

Value-Seeking Americans Refuse to Swap Quality for Low Prices

September 28, 2012 3:50 am

More Americans than ever are choosing natural and/or organic foods according to the fifth annual Whole Foods Market® Food Shopping Trend Tracker Survey. The research revealed that nearly three out of four Americans (73 percent) don't want to compromise on the quality of the food they buy regardless of current food prices and nearly two-thirds (64 percent) describe themselves as "value seekers" when it comes to grocery shopping.

Nearly three out of four Americans (71 percent) prefer to buy natural and/or organic foods over conventional foods if prices are comparable. One in four Americans (27 percent) are devoting more than a quarter of their grocery dollars to natural and/or organic products, up 35 percent from four years ago.

Further, the research disclosed that many Americans are willing to pay more for foods that meet certain criteria:

-Nearly half (47 percent) are willing to pay higher prices for locally produced foods.
-Nearly a third (32 percent) are willing to pay more for foods with no artificial ingredients, preservatives or colorings.
-Nearly one out of three (30 percent) are willing to pay more for meats raised with no antibiotics or added growth hormones and one in four (24 percent) are willing to pay more for meats raised under humane animal husbandry standards.

Aside from price, a majority of Americans say the overall quality (88 percent) and selection (85 percent) of products, regular sales and promotions (76 percent) and trust in the grocery retailers (76 percent) are very or fairly important when grocery shopping.

Source: Whole Foods Market

Published with permission from RISMedia.


Tags:

Luxury is Back for Home Remodeling

September 27, 2012 3:46 am

The RemodelOrMove.com Fall 2012 Remodeling Sentiment Report documents a continuing increase in the scale of planned remodels for homeowners. Multi-year highs in the stock market, home prices that are inching up, record low interest rates and pent-up demand for home maintenance are fueling this increase.

Homeowners' growing preference for using luxury home products is a noteworthy trend. This trend indicates that the remodeling industries will recover top down, with the higher-end products increasing in use disproportionately when compared with the average and economy products. This trend will probably continue until the economic turnaround becomes stronger and more widespread
Details from the report that indicate that "luxury" is coming back for home remodeling:

-Homeowners are describing the materials they will use in their remodel as "expensive" at the highest rate since 2008.

-The scope and scale of remodels is the largest since 2007, with an average remodeling cost estimated to be $100,000.

-35 percent, the highest number since 2008, of respondents are reporting that the economy is not affecting their plans to remodel.

-73 percent, the highest percentage since the report started in 2006, are planning to hire a general contractor. As the scale of the projects increase, the use of a general contractor typically increases as well.

Items of interest:

-Kitchen remodeling takes over as the number one favorite remodeling project for the first time since 2008. This shift is another indicator that "luxury" is returning to what was a "practical" remodeling market. Many homeowners view a kitchen remodel as a luxury while a bathroom addition or remodel can be sometimes justified as a necessity.

-The wealth effect is helping to fuel this return to luxury as average home equity reported by homeowners taking this survey was $123,000 – the highest since 2009.

-The decision to remodel or move is increasingly difficult as the difference between the average cost of remodeling, $100,000, and the average price difference between their current home and their dream home, $113,000, become almost the same. The near-equal costs of remodeling their current home and the cost to sell what they have and move to a new home makes the remodel or move decision much more difficult.

Source: RemodelOrMove.com

Published with permission from RISMedia.


Tags:

Stay Safe in and After the Summer Sun

September 27, 2012 3:46 am

Each year more and more of us choose to holiday abroad, with cheap flights and the lure of guaranteed sun, sand and sea forming an irresistible combination. But with increased exposure to the blue skies and sunshine of exotic destinations comes an increased risk of harmful UV and sun damage.

After a surge of health campaigns in recent years, we're thankfully becoming more aware than ever of the real and serious risks of sun damage. But as well as the obvious - and major - concerns including skin cancer, there are many other common conditions, which can have devastating effects on the skin. Over exposure to harmful ultra violet light can also cause conditions including Lentigines, commonly known as sun spots; Seborrheic Keratosis, a benign wart-like growth which appears on the face and chest; and Actinic Keratosis, a precancerous growth which can appear in the form of dry skin lesions or patches on the skin.

Naturally, the longer and more frequently skin is exposed to harmful UV rays, the higher the chances are of sustaining long term skin damage, but it's never too late to start looking after skin and protecting it from further damage.

While it's impossible to avoid the sun completely - and some exposure can boost vital Vitamin D levels - leading skin experts recommend covering up as much as possible in the sun. This doesn't mean dressing head to toe, but applying sun screen whenever skin is exposed to the sun, and choosing the appropriate SPF factor to ensure complete protection; at present the National Institute for Health and Clinical Excellence (NICE) advises people to use a minimum SPF of 15 - although leading medics are calling for this to be increased.

After spending time in the sun, at any time of year, it's also vital to ensure skin is thoroughly rehydrated. Indeed, on a day-to-day basis, the hands and face are exposed any time you're outside (don't be fooled into thinking cloudy skies mean you're protected) so using a nourishing face and hand cream will keep your skin hydrated.

Source: The Body Shop

Published with permission from RISMedia.


Tags:

Survey Reveals Professions That Need Coffee the Most

September 27, 2012 3:46 am

National Coffee Day is Saturday, September 29, and according to a new survey commissioned by Dunkin' Donuts and CareerBuilder®, food preparation and service workers are the professions that need coffee the most, followed by scientists and sales representatives. The survey results also show that coffee plays a major role in helping professionals perk up at work, as 43 percent of those who drink coffee claim they are less productive without a cup of Joe.

The survey was conducted from August 13 to September 6, 2012 and included more than 4,100 workers nationwide. According to the results, the professions with the highest proportions of workers stating they are less productive without coffee vary widely. Those who need coffee to get through the workday the most are:

1) Food Preparation/Service Workers
2) Scientists
3) Sales Representatives
4) Marketing/Public Relations Professionals
5) Nurses (Nurse, Nurse Practitioner or Physician Assistant)
6) Editors/Writers/Media Workers
7) Business Executives
8) Teachers/Instructors (K-12)
9) Engineering Technicians/Support
10) IT Managers/Network Administrators

The survey also shows other ways that coffee fits into people's "daily grind" in the workplace. For example:

-Let's drink two: Sixty-three percent (63%) of workers who drink coffee actually drink two cups or more each workday. Twenty-eight percent (28%) drink three cups or more.

-Coffee helps younger workers stay productive: The majority of younger workers need coffee for energy and motivation, as 62 percent of workers aged 18 to 24 say they are less productive without coffee, with 58 percent of workers aged 25 to 34 making the same claim.

-Workers in the Northeast are cup champions: Fifty-five percent (55%) of workers claim to drink at least one cup of coffee each workday. Geographically, 64 percent of workers in the Northeast drink at least one cup per day, compared to the South at 54 percent and the Midwest and West at 51 percent.

-Higher productivity boost for women: Overall, 43 percent of workers who drink coffee claim they are less productive without their cup of Joe. Forty-seven percent (47%) of female workers claim they are less productive without coffee, compared to 40 percent of male workers.

Source: Dunkin' Donuts, CareerBuilder®

Published with permission from RISMedia.


Tags:

Special Handling Advice for Ready-to-Eat Refrigerated Foods

September 26, 2012 3:44 am

Listeria has been in the news recently. This foodborne bacteria can grow at refrigerator temperatures, and it causes listeriosis, an illness that can take a few days or even weeks to appear and may include fever, chills, muscle aches, nausea, and diarrhea or upset stomach. Listeriosis can be particularly harmful to at-risk groups. These groups include pregnant women and their unborn babies, newborns, older adults, and other people with weakened immune systems, such as individuals with HIV/AIDS, cancer, diabetes, or kidney disease, and transplant patients. These people are not only more likely to contract listeriosis, but are also more likely to have a lengthier illness, undergo hospitalization, or even die.

How to Prevent Listeriosis
-The U.S. Food and Drug Administration, the Centers for Disease Control and Prevention, and the U.S. Department of Agriculture recommend that consumers follow these three easy steps to help prevent listeriosis:

-Use an appliance thermometer and keep the refrigerator at 40°F (4°C) or below because Listeria will multiply faster at refrigerator temperatures above 40°F.

-Use ready-to-eat, refrigerated foods as soon as possible. The longer these foods are stored in the refrigerator, the more time Listeria has to multiply, which means larger amounts of bacteria in the foods.
Clean the refrigerator regularly. Listeria can spread from one food to another through spills in the refrigerator – so keeping the refrigerator clean is very important.

If you are a person at increased risk of listeriosis, follow these guidelines:

-Don't eat hot dogs, luncheon meats, cold cuts, or fermented or dry sausages unless they are heated to 165°F or until steaming hot just before serving.

-Avoid getting fluid from hot dog and lunch meat packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.

-Do not eat refrigerated pate or meat spreads from a deli or meat counter or from the refrigerated section of a store. If the label says a food does not need refrigeration, like canned or shelf-stable pate and meat spreads, it is safe to eat. Refrigerate after opening.

-Do not drink unpasteurized milk.

-Do not eat soft cheese such as feta, queso blanco, queso fresco, brie, Camembert, blue-veined, or panela unless it is labeled "MADE WITH PASTEURIZED MILK."

-Do not eat refrigerated smoked seafood, unless it's in a cooked dish, such as a casserole, or it is a canned or shelf-stable product.

-Do not eat refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, and mackerel. These fish are typically found in the refrigerator section or sold at seafood and deli counters of grocery stores and delicatessens.

Source: U.S. Food and Drug Administration

Published with permission from RISMedia.


Tags:

Know the Dos and Don'ts for Fall Clean-up

September 26, 2012 3:44 am

Home chores never seem to get erased from the to-do-list and with several holidays around the corner this fall, many of those tasks move even higher on that list. As part of the American Academy of Orthopaedic Surgeons' (AAOS) Prevent Injuries America! campaign, orthopaedic surgeons would rather prevent than treat fall clean-up injuries.

Knowing how to properly use and set up equipment can significantly reduce the possibility of injuries, that is why it is essential to follow all instructions and warnings that come along with equipment to avoid injuries at all costs. According to the Consumer Product Safety Commission (CPSC), in 2011, approximately 523,000 people were injured from ladders and more than 35,500 treated for rake-related injuries.

Heed the following safety tips to help reduce injury when using some of these tools this fall:

-Service equipment. Have equipment such as leaf blowers serviced before using for the first time this season.
-Use a comfortable rake. Select a rake that is suitable for your height and strength. Wear leather gloves or use a rake with padded handles to prevent blisters.
-Inspect the ladder. Check the ladder for any loose screws, hinges or rungs and clean off any mud or liquids that might have accumulated on the ladder.
-Properly set-up the ladder. Every ladder should be placed on a firm, level surface. Never place a ladder on ground that is uneven and watch for soft, muddy spots. The same is true for uneven flooring. -Remember to always engage the ladder locks or braces before climbing. If working outside, make sure the ladder – when extended – will not hit electrical wires, tree limbs or any other obstructions.
-Remember the one-to-four rule: the bottom of the ladder should be one foot away from the wall for every four feet that the ladder rises. For example, if the ladder touches the wall 16 feet above the ground, the base of the ladder should be four feet from the wall. If you are going to climb onto a roof, the ladder should extend at least three feet higher than the rooftop. And, the upper and lower sections of an extension ladder should overlap to provide stability.
-Avoid using ladders in adverse weather conditions. It's unsafe to use ladders outside if there is rain, wind, snow, ice or some other factor that can increase the risk of falling.
-Select the right ladder for the job. If you're washing windows inside the home, choose a step stool or utility ladder, which are often used when working at low or medium heights. Extension ladders are ideal for use outdoors to reach high places, like when cleaning the gutters on the rooftop. The weight the ladder is supporting also should never exceed its maximum load capacity.
-Move materials with caution when on the ladder. While cleaning the garage or closet, be careful when pushing or pulling items from shelves. It is easy to be thrown off-balance and fall.
-Always position the ladder closer to the work. Over-reaching or leaning too far to one side can make you lose your balance and fall. Your bellybutton should not go beyond the sides of the ladder!
-Wear proper footwear. Make sure your shoelaces are tied and the soles of your shoes are free of any debris or greasy, oily or wet substances. Do not wear leather-soled shoes, as they are slippery. Pant legs shouldn't be too wide or too long.
-Be careful when climbing; get help if you need it. Be safe and ask someone to hold the ladder while you climb. Stay in the center of the ladder as you ascend, and always hold the side rails with both hands. -Also, make sure that only one person climbs the ladder at a time.

Source: American Academy of Orthopaedic Surgeons

Published with permission from RISMedia.


Tags:

Parents Saying No to Drugs...in Children's Lunchboxes

September 26, 2012 3:44 am

A new school lunch survey shows that the vast majority of kids are brown bagging it; and while deli meat is beating out the venerable PB&J, parents are concerned about how it is made, including the use of antibiotics and hormones in animals raised for food.

The "What's In Your Kid's Lunch" survey shows that 69 percent of U.S. parents report packing lunches for their kids, with nearly a third of parents packing a lunch every day. Of those lunch-packing parents, the top item included in lunches (reported by 80 percent) was a sandwich or wrap. Of the parents who turn to sandwiches for their children's noon meal, sliced deli meats beat out jelly, peanut butter and cheese as fillings.

Of those parents who pack lunches for their kids, 94 percent agree that deli sandwiches are quick and easy to prepare, and 81 percent said they really want to know what's in those deli meat products and how they are made. And with 79 percent of lunch-packing parents saying it's important that the deli meats they buy are made from animals not treated with antibiotics and hormones, another 82 percent said it was unfair and misleading that meat companies can label products as natural even when antibiotics are used.

Parents know they don't want antibiotics in their kids' deli sandwiches, but many times they don't know they are getting them. Parents are encouraged to visit http://www.applegate.com/community/posts/how-to-pack-a-super-bug-free-lunch-box to learn more about the "What's In Your Kid's Lunch" survey and get advice on packing a drug-free lunch.

More Survey Findings
-71 percent of lunch-packing parents say that they and their kids get bored quickly with lunch options (not surprising with an average of 180 school days in the U.S.)
-89 percent said it was important to have all food groups represented in a child's lunch
-75 percent admitted worry about how much of the lunch they pack for their children actually gets eaten

Source: Applegate

Published with permission from RISMedia.


Tags:

Potential Safety Concerns with Home Canning

September 25, 2012 3:44 am

With the renewed popularity of seasonal, local eating and the desire to prepare healthy foods at home, many homeowners are looking to home canning (usually with glass jars) to preserve food for later use. If, however, home canned foods are not properly prepared, they can cause serious illness such as botulism.

If you are home canning your own foods (such as jams, pickles, soups, sauces and seafood), the following steps will help to reduce the risk of contamination or growth from Clostridium botulinum:

-Clean and sanitize your hands, all work surfaces, utensils and equipment, and keep them clean during all stages of the canning process.

-Use a pressure canner when canning low acid foods. A pressure canner is a large pressure vessel optimized for canning and is not the same as a pressure cooker. Strictly follow the manufacturer's instructions for canning foods considered to be low-acid, such as seafood, meats, vegetables and sauces. These low-acid foods must be processed in a pressure canner to destroy any Clostridium botulinum spores that might be present.

-High-acid foods such as fruit, pickles, sauerkraut, jams, jellies, marmalades and fruit butters will not support the growth of Clostridium botulinum and can be safely processed in a boiling water canner.
Tomatoes are a borderline high-acid food and require an acid, such as lemon juice or vinegar, to be added for safer canning.

-Attempting to can foods in their fresh state without added liquid is not safe. Ensure that the food being canned is topped up sufficiently, in its can or jar, with suitable liquid, such as syrup, sauce, brine or acidifying agent.

-When following currently tested recipes, do not substitute ingredients, change amounts or the jar size that is in the recipe, because this can cause the recommended temperature, time or pressure needed during pressure canning or boiling water canning to change. This can lead to bacteria remaining in the food. Always follow the recommended recipes and processes along with the recommended temperature, time and pressure.

-Each jar lid should be firmly sealed and concave (curved slightly inwards). Nothing should have leaked from the jar, no unnatural odors should be detected, and no liquid should spurt out when the jar is opened.

-Label your home-canned food, including the date it was canned. For best quality, use within one year from the date they were made.

-Be sure to store your home-canned food in a cool, dry place. Once the container has been opened, refrigerate leftovers immediately.

-If you are buying or are gifting home canned products, ask about their preparation to help you to determine whether the proper safety steps were followed.

Always remember: never eat canned foods if you suspect the item has been tampered with, if the closure/seal has been broken, or if the container is swollen or leaking. When in doubt, throw it out!

Botulism is a serious illness that can result from eating improperly prepared canned or bottled foods. Botulism is caused by a bacterium, called Clostridium botulinum, that naturally produces toxins as part of its normal life cycle. The toxin that causes botulism is colorless, odorless, tasteless and invisible to the naked eye and is not necessarily destroyed by cooking. Preventing the toxin from forming is therefore essential.

It is important to understand the principles behind home canning so that food is produced safely at home. If necessary, consider taking short courses on food canning that are often available locally in your area.

Source: Health Canada

Published with permission from RISMedia.


Tags:

Avoiding Non-caloric Beverages Can Help Avoid Weight Gain in Teens

September 25, 2012 3:44 am

A new study published in the New England Journal of Medicine shows that adolescents who eliminated sugar-sweetened beverages for one year gained less weight than those who didn't, shedding light on an effective intervention to help combat adolescent obesity.

This is one of the first high-quality randomized control trials to examine the link between the consumption of sugar-sweetened beverages and their direct impact on weight and body mass index (BMI), as well as how a teen's home environment impacts sugar-sweetened beverage consumption in general.

Adolescents who received deliveries of non-caloric beverages for one year gained an average of four fewer pounds than their peers who continued to drink sugar-sweetened beverages. Within the two-year study, the one-year intervention also included motivational calls with parents, check-in visits with participants and written intervention messages to stop drinking sugar-sweetened beverages.

The 224 study participants were overweight or obese 9th or 10th graders who regularly drank sugary beverages. The study intervention was designed to reduce consumption of these beverages. Researchers used a novel method of intervention: delivering non-caloric beverages to participants' homes for participants and their families.

During the year-long intervention, the experimental group of adolescents—who virtually eliminated consumption of sugary beverages—gained four fewer pounds and had essentially no BMI increase compared to the control group, which continued to drink sugar-sweetened beverages regularly (although at reduced levels possibly due to local public health efforts). In addition, Hispanic adolescents showed the greatest benefit—gaining 14 fewer pounds than the control group. No other single food product has been shown to change body weight by this amount over a year simply through its reduction.

This study underscores the need for healthy choices to be more easily available to adolescents, as well as the need for more research into effective interventions among minority populations with particularly high obesity rates.

Source: childrenshospital.org

Published with permission from RISMedia.


Tags: