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Summertime often means recreation and vacation.
It also means higher temperatures and increased exposure to
the sun. Before using last year's bottle of sunscreen, check
the expiration date. Sunscreen can decompose over time and become
ineffective. Toss out any bottles near or past their expiration
dates. Also, discard sunscreens that have separated or have
an odd odor, even if the date is still current. When buying
a new bottle of sunscreen, be sure it protects against both
UVA and UVB rays. Choose SPF number of 15 or higher, but do
not pay a premium for really high numbers (those above 30) because
they offer only slightly more protection. Sunscreen must also
be used with caution on small children because it is dangerous
if they get the lotion into their eyes, especially the waterproof
kind. Finally, don't rely on sunscreen to give you full protection
in the middle of a summer day. Cover up with a shirt, hat, and
sunglasses between 10 a.m. and 4 p.m. Children especially should
be well protected during these hours, because sunburns early
in life increase the risk of melanoma later.
Some forms of hereditary colon cancers and
polyposis are also associated with skin features. Peutz-Jeghers
syndrome is associated with freckling around the lips. HNPCC
can be associated with a rare type of skin cancer called a sebaceous
carcinoma. Individuals with familial FAP may develop benign
growths on their skin. At this time there is not research indicating
that these conditions increase the risk for skin cancer caused
by sun exposure. However, everyone should still take precautions
to protect themselves and minimize their sun exposure.
Rainbow Salad Rothschild
Courtesy of the Polyp Prevention Study
sponsored by the National Cancer Institute
You will need:
- 2 cups frozen corn, defrosted
- 15-16 oz. can black beans, rinsed
and drained
- 1 medium tomato, chopped
- 1 medium onion, chopped
- 1/3 cups Balsamic vinegar
- 4 tbsp. fat free blue cheese salad
dressing
- 2 tbsp. fresh cilantro or parsley,
chopped
- 3 tbsp. Asiago or Parmesan cheese,
grated
- Salt and freshly ground pepper to
taste
- Combine ingredients in a large bowl.
Allow to marinate at least 30 minutes before serving.
Yields 5 servings.
Per 1-cup serving:
2 grams fat
7 grams fiber
2 servings fruit/vegetables
180 calories
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Fruit Smoothie
Courtesy of the Polyp Prevention Study
sponsored by the National Cancer Institute
You will need:
- 1 cup plain nonfat yogurt
- 1 banana
- 1 cup apple or orange juice
- 1 cup fresh strawberries or raspberries
Place all ingredients in
blender or food processor. Blend until smooth. Leftovers
will keep for a day, or can be frozen for pops.
Yields 3 cups.
Per cup serving:
1 gram fat
3 grams fiber
1 serving fruit/vegetables
139 calories
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