October #148 : Loving Couples - by Laura Whitehorn

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Table of Contents

AIDS in the White House

Coming Out Again

AIDS on the Rise?

Greying the Blues

How Many Candles?

Breaking News

For a Tip-Top Ticker

Paying for Pricey Hep C Drugs

Loving Couples

Med Alert!

Sisters in Need

Flu Fighter

TB Test Tune-up

No Money, Mo’ Problems?

Pace Yourself

Make It Count

Amazing Race

Rent Decrease

For Real?

Stripping Stigma

You Said It...

Equal Access For All

How to...Survive a Disaster

Editor's Letter-October 2008

Your Feedback-October 2008

GMHC Treatment Issues-October 2008

Most Popular Lessons

The HIV Life Cycle


Herpes Simplex Virus

Syphilis & Neurosyphilis

Treatments for Opportunistic Infections (OIs)

What is AIDS & HIV?

Hepatitis & HIV

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October 2008

Loving Couples

by Laura Whitehorn

Peanut butter and jelly, mac and cheese, gin and tonic—some things just taste better together. Other foods, meanwhile, may team well nutritionally (if benefits shown in test tubes work in real life). Meet three pairs—and put them to work.

Couple #1: Tomatoes and olive oil
Why? The monounsaturated fat in olive oil supports heart health and helps your body absorb the tomatoes’ lycopene, an antioxidant (it may help cells resist disease-causing damage).
Try this pasta sauce: Sauté chopped tomatoes in olive oil with salt, pepper and a little minced garlic; add parsley or basil.

Couple #2: Walnuts and arugula
Why? Arugula (a peppery salad green) packs sulforaphane, which boosts the nuts’ selenium, a mineral that may help your body fight cancer. The walnuts also contribute omega-3 oils, known to help control some blood fats.
Try arugula salad with 2 tablespoons of toasted walnuts and 1 of crumbled low-fat goat cheese. Dress it with olive oil and a dash of red wine vinegar.

Couple #3: Salmon and oranges
Why? An enzyme in vitamin C helps you absorb healthful omega-3 fatty acids from salmon and other cold-water fish. The oranges deliver soluble fiber, a possible cholesterol reducer.
Try salmon filet sautéed in light sesame oil with chopped fresh orange sections, cup orange juice, a spritz of lemon juice and a sprinkle of parsley.

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