Directions
1. Cook the pasta to al dente according to package directions. When it's ready, pour in 1 cup of cold water (to stop the cooking process), and then drain it. Reserve 1/2 cup of the pasta water.
2. Meanwhile, heat the oil in a large non-stick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
3. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice.
4. Add the basil and stir.
5. Add the pasta to the sauce, increase heat and boil for 1 minute to reduce slightly.
6. Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese.
7. Serve immediately.
Nutrition Information
Per Serving:
365 calories (17% calories from fat), 16 g protein, 7 g total fat (2.0 g saturated fat), 61 g carbohydrate, 7 g dietary fiber, 5 mg cholesterol, 169 mg sodium
Click here for Healthy Start Recipes!!
Healthy Tip for the Month
Five Minutes or Less for Health Weekly Tip: Make Health Your Resolution
Take a few minutes to live a safer and healthier life. 
• Make healthy food choices. Grab a healthy snack on the go, such as an apple, nuts, trail mix, or low-fat cheese.
• Be active. Take the stairs instead of the elevator. Park farther away and walk.
• Protect yourself from injury and disease. Put on a helmet, sunscreen, or insect repellent.
• Wash your hands for 20 seconds.
• Manage stress. Take short breaks throughout the day.
• Make an appointment for a check-up, vaccination, or screening.
How to Make Shish Kabob
In the summer, a quick and easy and healthy meal idea is to make shish kabob. Everybody loves kabobs, even the kids. Doesn't everything taste better on a stick? Kabobs are easy to make and pretty much everyone likes them. If you are feeding vegetarians, then just double up the vegetables. If you're pressed for time, just set out the meat, veggies, and sticks and everyone can make shish kabob to their preference.
Difficulty: Easy
Instructions
Things You'll Need
• Wooden, bamboo or metal skewers
• Cut up meat into chunks (Chicken breast, sausage, beef, pork chops, etc)
• Cut up veggies (onions, bell peppers, mushrooms, potatoes (canned whole potatoe’s work great)
• Grill or broiler pan
• Marinate (Lawry’s teriyaki sauce )
1. First you need to soak the grilling skewers if you are going to be using wooden or bamboo so they don't go up in the flames when they are on the grill. Soak them for about an hour in water in a flat pan of water. Spray with non-stick oil spray.
2. Cut up meat and veggies into approximately the same size chunks to make sure they finish cooking at the same time. Most shish kabob is made with chicken or beef, but you can also use shrimp, scallops, or fish.
3. Skewer the meat and veggies by alternating different pieces. (Vegetables will finish cooking sooner than some meats will, so it's a good idea to make all veggie skewers and all meat or seafood skewers to you don't have overcooked veggies.)
4. Marinate your kabobs in a glass or ceramic flat pan, in the refrigerator. Turn them a few times while marinating if not completely covered by marinade juices.
5. Grill or broil the kabobs until your cooking thermometer indicates that they are finished, turn a few times during the cooking process to make sure they are cooked on all sides.
6. Make shish kabob.
Tips & Warnings
• Skewers can be found in the housewares section of pretty much any grocery store, hardware store, or home goods department store.
• Thick pieces of meat need to be cooked through to the center, use a meat thermometer.
• Try fruit kabobs
Fruit Kabobs Recipe
1 medium pear, cut into 1-inch chunks
1 tablespoon lemon juice
1 can (8 ounces) unsweetened pineapple chunks, drained
24 grapes (about 1/4 pound)
24 fresh strawberries
COCONUT DIP:
1-1/2 cups fat-free vanilla yogurt
4-1/2 teaspoons flaked coconut
4-1/2 teaspoons reduced-sugar orange marmalade
Directions
Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs. Yield: 12 kabobs.
Nutritional Analysis: One kabob with 1 tablespoon of dip equals 52 calories, trace fat (0 saturated fat), trace cholesterol, 10 mg sodium, 12 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 fruit.
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Pineapple Satays with Coconut Caramel
• YIELD: Makes 4 servings
• COURSE: Desserts
Ingredients
• 1 ripe pineapple
• 1 cup sugar
• 3/4 cup coconut milk
• 1/4 cup unsweetened shredded coconut, toasted
Preparation
1. Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.
2. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).
3. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.
Note: Nutritional analysis is per serving. Nutritional Information
• Amount per serving
• Calories: 299
• Calories from fat: 30%
• Protein: 1.4g
• Fat: 9.9g
• Saturated fat: 8.3g
• Carbohydrate: 56g
• Fiber: 1.9g
• Sodium: 7.3mg
• Cholesterol: 0.0mg
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Veggie Tuna Burgers Recipe
This recipe is quick
Veggie Tuna Burgers Recipe
6 Servings
Prep/Total Time: 30 min.
Ingredients
1/4 cup finely chopped onion
1 cup each shredded zucchini, yellow summer squash and carrots
1 egg, lightly beaten
2 cups soft whole wheat bread crumbs
1 can (6 ounces) light water-packed tuna, drained and flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon butter
6 wheat thin buns
6 slices reduced-fat cheddar cheese
6 lettuce leaves
6 slices tomato
Directions
In a large nonstick skillet coated with cooking spray, saute onion for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature.
In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties.
Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato. Yield: 6 servings.
Vegetable Flowers
Ingredients
radish slices
fresh spinach leaves
cucumber rounds
cherry tomatoes
celery sticks
baby carrots
RANCH DIP:
1 16-ounce container sour cream (Vegan sour cream is a great substitute for those with dairy allergies)
1 tablespoon white vinegar
2 tablespoons minced, fresh parsley
2 tablespoons minced, fresh dill
1/2 teaspoon garlic powder (or 1 clove garlic, crushed)
2 tablespoons grated onion (optional)
Salt and pepper, to taste
Instructions
Set out vegetables and let your kids design their own flowers (there is no right or wrong way of doing this). We used radish slices and cucumber rounds for petals, cherry tomatoes for flower centers, celery sticks for stems, spinach for leaves, and baby carrots for grass.
Ranch Dip: In a small bowl, stir together the sour cream and vinegar until smooth. Add the parsley, dill, garlic powder, onion, if desired, and salt and pepper and stir. Cover and refrigerate for at least 1 hour.
Happy Eating!!!
Eat Right
20 Ways to Enjoy More Fruits, Vegetables, Whole Grains and Dairy
To get the most nutrition out of your calories, choose foods packed with vitamins, minerals, fiber and other nutrients—and lower in calories. Pick fruits, vegetables, whole grains and fat-free or low-fat dairy more often. Be aware of portion sizes. Even low-calorie foods can add up when portions are larger than you need.
1. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
2. Get saucy with fruit: Puree berries, apples, peaches or pears for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.
3. Mix up a breakfast smoothie made with low-fat milk, frozen strawberries and a banana.
4. Heat leftover whole-grain rice with chopped apple, nuts and cinnamon.
5. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
6. Try crunchy vegetables instead of chips with your favorite dip or low-fat salad dressing. 
7. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
8. Banana split: Top a sliced banana with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.
9. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.
10. Prepare instant oatmeal with low-fat or fat-free milk in place of water. Top with dried cranberries and almonds.
11. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.
12. “Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumbers and tomato as fillings.
13. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle.
14. Stock up: Fill your fridge with raw vegetables and fruits —“nature’s fast food”—cleaned, fresh and ready to eat.
15. Top a baked potato with beans and salsa or broccoli and low-fat cheese.
16. Microwave a cup of tomato or vegetable soup for a quick afternoon snack.
17. “Grate” complement: Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes.
18. Stuff a whole grain pita with ricotta cheese and Granny Smith apple slices. Add a dash of cinnamon.
19. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with a low-fat dressing.
20. Try this recipe for an easy, healthy snack. Surprise! Popcorn is a whole grain.
Popcorn Delight
Makes 1 serving 
3 cups popped fat-free unsalted popcorn
1 tablespoon sliced almonds
2 tablespoons raisins or other dried fruit such as
cranberries, apricots or dates
½ teaspoon ground cinnamon
1 teaspoon sugar
In a medium bowl, combine the ingredients and toss well.
Nutrition Facts per Serving:
Calories: 230
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 39 g
Fiber: 6 g
Protein: 6 g
Sodium: 274 mg
This tip sheet is provided by:American Dietetic Association.
Enjoy the Versatile Potato
They’re mashed, baked and roasted. We eat more of them, pound for pound, than any other vegetable.
 |
And they grace dinner tables everywhere. So it’s time to embrace the potato.
Surprised? If so, it’s probably because potatoes get a bad rap. If they’re fried or topped with butter, cheese, bacon or sour cream, they quickly go from healthy to high-calorie and fat-filled. Plus, in today’s low-carbohydrate-diet world, some people fear that eating potatoes means gaining weight.
Not so, says family medicine physician Rachel Liebman, D.O., of Lehigh Valley Health Network. “Although potatoes are high in carbs, they provide healthy, complex carbs, which our bodies need to function.”
Peel back another layer and you’ll find that potatoes actually are nutritional superstars. “They naturally have no fat, salt or cholesterol,” says health network dietitian Jennifer Erie. They’re also a good source of fiber, and contain more potassium than any other fresh produce (including bananas). “That potassium promotes healthy blood pressure, electrolyte balance and normal muscle contractions,” Liebman says.
Potatoes contain 45 percent of the Daily Value for vitamin C, which strengthens your immune system. They also provide B vitamins that are essential for growth, development and a variety of body functions.
And here’s a hidden benefit—phytochemicals, compounds found in plants that may reduce the risk for certain types of cancer and other diseases. “These powerful immune-enhancing nutrients function like antioxidants, protecting the body from free radicals,” Erie says. Studies show that kukoamine, a particular phytochemical recently found in potatoes, could potentially help lower blood pressure.
What to look for
Inspect potatoes for signs of decay or damage. “They shouldn’t be bruised or soft,” Erie says. They also shouldn’t have sprouts or any green coloration.
The most common types
• Fingerlings
• Yellow
• Blue/purple
• Russet
• Red
• Round or long white
Home storage
Ideally, potatoes should be stored in a dark, dry place with a temperature between 45 and 50 degrees. Keep them away from sunlight. Do not store potatoes in the refrigerator; very cold temperatures will convert the potato’s starch into sugar, creating an undesirable taste.
Healthy potato prep
“Keep the skin on and scrub potatoes well with a scrub brush,” Liebman says. When making your favorite potato side dish, experiment with low-calorie additions. “Try using nonsalt spices to add flavor,” Erie says. Substitute low-fat toppings like salsa or low-fat yogurt for butter, sour cream and cheese.
Make those savory spuds healthy too
Oven “Fries”
3 large baking potatoes, cut into ¼-inch thick matchsticks
2 tablespoons canola oil
½ teaspoon sea salt
Cooking spray
Serves 4
Directions: Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and ½ teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
Click here for our Healthy Kids Family Tips for March 2011!
Making Healthier Carbohydrate Choices
• When baking, choose recipes that use whole grains and flours made from whole
grains.
• Reduce the amount of sugar in recipes. It can often be cut in half.
• Instead of sugar, use noncaloric sweeteners in drinks and sucralose (Splenda) when
baking.
• When stir-frying, include fiber-rich vegetables, such as peppers, cabbage, broccoli,
and carrots.
• When making soups, add dried beans or lentils.
Cutting Back on Fat
• Select lean cuts of beef and pork, such as those labeled “loin” or “round.”
• Take the skin off poultry (such as chicken or turkey) before serving it.
• Bake, broil, roast, stew, or stir-fry lean meats, fish, or poultry.
• Cook ground meat and then drain off the fat.
• When making stews or soups, refrigerate the broth and skim off the fat with a spoon
before reheating and serving.
• Eat fish regularly. Try different ways to cook it so that you’ll enjoy it more:
 |
• Grill salmon on skewers with eggplant, okra, and onions.
• Dip tilapia in milk and egg white. Next dip it in bread crumbs, and sauté for a
short time (about 5 minutes) in a pan sprayed with oil.
• Bake white fish and vegetables in foil.
• Poach white fish in milk, tomato juice, or water with lemon juice added.
• Broil tuna and then squeeze lemon juice on it.
• Marinate orange roughly for 15 minutes in Italian salad dressing. Then bake.
• Make a tuna salad with red and green peppers.
• When cooking foods on a griddle or in a frying pan, brush the pan with cooking oil
just to coat it. Or use a nonstick spray of vegetable oil or a nonstick pan that requires
no greasing.
• To limit saturated fat from milk products:
• Thicken sauces with evaporated nonfat (skim) milk instead of whole milk.
• Use a low-fat cheese or feta cheese in pasta dishes, such as lasagna.
• Get protein from plant foods (such as soy or dried beans and legumes) or egg whites
instead of meat:
• Add soy protein crumbles to chili and spaghetti sauce.
• Use tofu or tempeh in a stir-fry with lots of vegetables.
• Make soups with edamame (fresh or frozen soybeans), lentils, split peas, or
dried beans.
•Make an egg white omelet with green peppers, tomatoes, and onions.
• When you do cook with fat, choose healthy unsaturated fats:
• Use healthier oils, such as canola, olive, or soybean oil, in recipes and for
sautéing.
•Make salad dressings with olive, walnut, or pecan oil.
• Cook with lemon juice or herbs. These add flavor to foods, like vegetables, without
adding fat or salt.
Cutting Back on Sodium
• Prepare foods at home so you can control the amount of salt and the sodium content.
• Use as little salt in cooking as possible. You can cut at least half of the salt from most
recipes.
• Do not salt food at the table.
• Cook without mixes and “instant” products that already contain salt or additives with
sodium.
• Select no-sodium or low-sodium canned foods, such as vegetables or tuna.
• Season foods with herbs, spices, garlic, onions, peppers, and lemon or lime juice to
add flavor.
Additional Resources
Visit the National Heart, Lung, and Blood Institute Web site
(http://www.nhlbi.nih.gov/health/public/heart) for more information and recipes,
including:
• Keep the Beat heart-healthy recipes
(http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf)
• Stay Young at Heart
(http://www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm)
• Heart-Healthy Home Cooking African-American Style
(http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf)
• Delicious Heart Healthy Latino Recipes
(http://www.nhlbi.nih.gov/health/public/heart/other/sp_recip.pdf)
For healthy tips calendar Click Here
Click Here to download and print Health Start's Minestrone Soup!!!
Click Here to download and print Mouth-Watering Oven-Fried Fish!!!
Americans’ portion sizes have increased tremendously over past 20 years
and so have our waistlines. For example, what used to be a standard sized soft
drink at 12 ounces is now 20 ounces. That 8 ounce difference is a total of 100
calories. That may not seem like very much, but an extra 100 calories per day
amounts to about 10 pounds per year in extra body fat! It is easy to fall into this
trap since a lot of foods come in larger packages than 1 serving. Here are some
general guidelines to follow so that you can control your portions.
1. Measure your food. Measure a serving size of your food according to what
the package considers to be a serving and place it on a plate or in a bowl so that
you can see how much space it takes up. Compare that to your typical portion
size.
2. Read the food label. Check the serving size of a food item and find out how
many servings are in one container of your food. All food labels have this
information as part of their nutrition facts panel.
3. Use smaller dishes. Smaller dishes give the illusion that you are getting
more food than you actually are.
4. Leave your food serving dishes off the table. It takes more effort to get up
and head for seconds that you may not actually be hungry for.
5. Focus on your food. Try to avoid distractions such as television while you
are eating. This causes you to lose focus of what and how much you are eating.
6. Slow down. It takes about 20 minutes for your brain to send the message to
your stomach that you are full. If you eat slowly, you may find that you don’t
really need to eat as much as you thought to feel satisfied.
For a fun way to test your “portion distortion” knowledge and compare portion
sizes to serving sizes, go to the following web site
http://hp2010.nhlbihin.net/portion. You can take the portion distortion quiz
yourself!
Click Here to take the Portion Distortion Quiz!
HOW MANY SERVINGS DO YOU EAT PER DAY????
Why are they important?
They can help reduce the risk of heart disease, diabetes and some types of cancers. Vegetables provide many essential nutrients in our diet, including the following:
- Potassium: Helps maintain healthy blood pressure
- Magnesium: Necessary for healthy bones, muscles and for healthy blood pressure
- Fiber: Helps reduce cholesterol levels and maintain digestive health
- Vitamin A: Keeps eyes and skin healthy and helps protect against infections
- Vitamin C: Helps heal cuts and wounds, keeps teeth and gums healthy and aids in iron absorption
How much do I need?
The amount of vegetables you need depends on your age, sex and how active you are. Most women should eat about 2 1/2 cups per day. Men should eat about 3 cups per day.
What counts as a cup of vegetables?
In general, 1 cup from the vegetable group is equal to 1 cup of chopped or cooked vegetables, 1 cup of vegetable juice or 2 cups raw leafy greens.
5 broccoli florets = 1/2 cup vegetable
6 baby carrots = 1/2 cup vegetable
1 cup cooked spinach = 1 cup vegetable
Tips for adding more vegetables to your diet:
- Add vegetables or vegetable juice to your soups, pasta dishes or casseroles
- Stock up on frozen vegetables for quick and easy cooking in the microwave
- Drink vegetable juice as a snack or as a beverage with your meal
- Buy pre-bagged vegetables for quick salads and snacks
- Try crunchy vegetables instead of chips for your favorite dips
- Add vegetables like bell peppers, broccoli, spinach, mushrooms or tomatoes to our egg or egg white omelet.
- Try at least 2 servings of vegetables at dinner
- Add tomato, lettuce, cucumber and sliced onion to sandwiches
- Order salads, vegetable soups or stir-fried vegetables when dining out
Nutrient Information
Excellent Sources of fiber: navy beans, kidney beans, black beans, pinto beans, lima beans, white beans, soybeans, split peas, chick peas, black eyed peas, lentils, artichokes
Excellent Sources of folate: black eyed peas, cooked spinach, great northern beans, asparagus
Good Sources of potassium: sweet potatoes, tomatoe paste, tomato puree, beets, greens, white potatoes, white beans, lima beans, cooked greens
Excellent Sources of Vitamin A: sweet potatoes, pumpkin, carrots, spinach, turnip greens, mustard greens, kale, collard greens, winter squash, red peppers, Chinese cabbage
Excellent Sources of Vitamin C: red and green peppers, sweet potatoes, kale, broccoli, Brussels sprouts, tomato juice, cauliflower
HOW MUCH DO YOU DRINK PER DAY???
The cornerstone of obesity treatment is lifestyle modification, which involves implementing dietary, exercise and behavioral changes. An intake of an additional 500 - 1000 calories per day induces a weight gain of 1 -2 pounds per week. Consumption of high caloric beverages is a main culprit in weight gain in America.
Check out the calories in some of these commonly consumed beverages:
- Cola (20 oz) - 240 calories, 65 gm carbohydrates
- Orange juice (8 oz) - 110 calories, 26 gm carbohydrate
- Starbucks white chocolate mocha - 470 calories, 63 gm carbohydrates (size-Grande, 2% milk)
- Starbucks cafe latte - 190 calories, 18 gm carbohydrates (size-Grande, 2% milk)
- Sweetened iced tea (12 oz) - 116 calories, 22 gm carbohydrate
- Vitamin water (20 oz) - 125 calories, 32 gm carbohydrate
- White or Red wine (5 oz) - 100 calories
- Beer (12 oz) - 150 calories
- Rum and cola (12 oz) - 361 calories
- Orange juice and vodka (7 oz) - 208 calories
- Mudslide (12 oz) - 820 calories WOW!!!
How many additional calories do you consume from high caloric beverages??
Let's do the math!
Cafe latte in the morning
190 calories
20 oz Cola in the afternoon
240 calories
8 oz White wine in the evening
150 calories
Total:
580 calories/day |
 |
580 calories per day equates to an additional 4,060 calories per week or 16,240 calories per month. Avoid these extra calories by choosing beverages with less than 5gm of carbohydrate per serving.
Drink Responsibility - Try these lower calorie beverages!
- Diet/Zero Sodas
- Crystal Light
- Propel
- Diet Snapple
- Unsweeteded Tea or Coffee
- Skim Milk
- Unsweetened Vanilla Rice or Soy Milk
- Alcohol is high in calories - Drink in moderation. Alcohol has 7 calories/gram, almost as much as fat (9 calories/gram).
Daily Healthy Tips
* Take a walk. A short 30-minute walk has numerous health benefits. Walking
can reduce the risk of many health problems such as heart attack, type 2
diabetes, and lower stress levels. 
* Quit Smoking. Although quitting smoking is not easy, it is an achievable goal. Within hours of quitting, your body begins the healing process that eventually leads to improved circulation, normal blood pressure levels, a renewed sense
of smell and taste, and of course a longer, healthier life.
* Reduce Stress. Taking small steps to reduce stress can make a difference
in your life. It is important to first learn what triggers stress in your life. From
there, you can learn to think positively. Also, it is important to spend a little
time everyday doing something you enjoy. Read a book, take a hot bath, or
talk with a friend, anything that makes you feel good.
* Get Some Sleep. Everyone needs sleep to survive, but making sure you get a good night’s rest every night will help you stay healthy. If you don’t get enough sleep at night, there may be an effect mental and physical performance the following day. Try to get into a bedtime routine. Doing the same things before bed every night prepares your body for rest. On average, adults need between 6-8 hours of sleep every night, and children (infants- school aged children) 10-13 hours.
* Take Medications Correctly. Whether the medication is prescription or over the counter, it is very important to follow the instructions, and only take your medications as directed. It is also important to tell your doctor about any other medications you are taking to make sure all the medications are safe to take together. If you ever have any questions or concerns about your medications, always contact your doctor or pharmacist.
Ingredients:
