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If you have prediabetes, you also have the power to improve your health. By  Vanessa Caceres  and  Anna Medaris Miller PREVENTING  Type 2 diabetes   involves simple-sounding instructions: Lose weight, make healthy eating choices and engage in regular physical activity. But following those instructions can be difficult and complicated – and not always enough, since some risks for Type 2 diabetes are out of your control. You're more likely to have diabetes if it's in your family history, for example, and people of certain races and ethnicities are more likely to develop it. Still, it's important to do what you can to avoid becoming one of the estimated 15% to 30% of people with prediabetes who goes on to develop Type 2 diabetes within five years – a risk that increases over time, according to the Centers for Disease Control and Prevention. "The earlier you catch this, the easier it is to turn back the clock," says Dr. Ronald Tamler, a prof

By Dr. Mercola Oranges are one of the most popular fruits in the U.S., but very few consume the peel, which is arguably the  healthiest  part of the whole fruit. Orange peels are rich in flavonoids, like hesperidin and polymethoxyflavones (PMFs), and other phytochemicals, which contribute many of their health benefits. Flavonoids  —  antioxidant compounds found in certain fruits, vegetables, herbs, and spices — are known for their role in helping to prevent chronic diseases like heart disease and cancer. In addition, orange peel contains higher amounts of certain nutrients than its flesh. For instance, 3.5 ounces of orange peel provides 136 milligrams (mg) of vitamin C, while the flesh contains about 71 mg. 1 Orange peel also contains considerable amounts of calcium, copper, magnesium, vitamin A, folate and other B vitamins and dietary fiber. They have an intense orange and bitter flavor, but the latter is often a clue that a food is healthy; the bitter taste is the res

by  Carol Potera   January 1, 1998 Researchers have long suspected that garlic’s benefits extend beyond warding off vampires and bad dates. Now studies from several widely separated institutions have not only confirmed that garlic and its cousin the onion confer major health benefits-including such remarkable feats as fighting infection, cancer, and heart disease-but have also shown how they do it. And in the course of such studies, researchers may have come up with some important new therapeutic agents. One study, led by microbiologist David Mirelman and biochemist Meir Wilchek of the Weizmann Institute of Science in Rehvot, Israel, found that allicin, a natural sulfur compound that protects garlic from soil parasites and fungi, effectively disables microbes that cause disease in humans. The team discovered that allicin blocks two groups of enzymes that normally empower infectious microbes to invade and survive in host tissue. Because both enzymes are found in a variety

Chiffon cake is a classic and for good reason. Beaten egg whites give the cake its light, airy, lofty texture, egg yolks give it body, and the secret ingredient–vegetable oil–lends tenderness. For a citrus boost, drizzle the cake with lemon icing. From the venerable Joy of Cooking. Adapted from  Irma S. Rombauer  |  The All New Joy of Cooking  | Scribner, 1997 Chiffon cake with lemon icing was reputedly created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late ’20s. And it’s been an American classic ever since. One taste of its lightly citrusy loveliness and you’ll understand why it’s a classic.  Originally published April 21, 1997. – Renee Schettler Rossi CHIFFON CAKE WITH LEMON ICING INGREDIENTS For the chiffon cake 2 1/4c/270g sifted cake flour 1 1/2c/300g granulated sugar 1T/12g baking powder 1t/4g salt 5 large egg yolks 3/4c/180ml water 1/2c/120ml vegetable oil 1t grated lemon zest 1t/5ml vanilla extract 8 large egg w