The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1086608
C-4 Wednesday, Februar y 27, 2019 The Press-Dispatch HOME LIFE TO ADVERTISE: Call: 812-354-8500 Email: ads@pressdispatch.net Visit: 820 E. Poplar Street, Petersburg Deadline: 5 p.m. on Monday Youth First Today by Brooke Skipper, Youth First, Inc. Change your food, change your mood Katiedid vs... by Katiedid Langrock Social fasting SPRING FARM AUCTION Saturday, March 16 10aM (cdt) • 114 E. Sr 68, LynnviLLE Tractors, Trailers, Farm Machinery, Tools and more. CALL NOW TO GET YOUR ITEMS ON THIS SALE! Lic. #AU10800006 812-598-3936 3XEOLF$XWR$XFWLRQ ʹǡʹͲͳͻȂͺǣ͵ͲǤǤ ΕdžƉĞĐƚŝŶŐϭϱϬsĞŚŝĐůĞƐ͊Ε ^ĞĞǁǁǁ͘ŐƌĂďĞƌĂƵĐƚŝŽŶƐ͘ĐŽŵĨŽƌƉŚŽƚŽƐ͘ /ƚĞŵƐĐŽŶƐŝŐŶĞĚŝŶĐůƵĚĞ͗dǁŽƵŵƉdƌƵĐŬƐ͖ dǁŽƋƵŝƉŵĞŶƚdƌĂŝůĞƌƐ͖ŝƚĐŚĞƌ͖>ĂǁŶDŽǁĞƌƐ͖ dƌĂĐƚŽƌƐ͖hƚŝůŝƚLJdƌĂŝůĞƌƐ͖/ŵƉůĞŵĞŶƚƐ͖>ĂǁŶΘ'ĂƌĚĞŶƋƵŝƉŵĞŶƚ͖ZsΘŵŽƌĞ͘ Ƭ ͻǣͲͲǦͷǣͲͲ ͻǣͶͶ ̱ͺͳʹǦʹͷͶǦʹʹʹͲ Ǥ ǦͳͻͶͲͲͳ͵ ϭϯϴϮ^͘^ƚĂƚĞZŽĂĚϮϱϳ͕tĂƐŚŝŶŐƚŽŶ͕/E MIDWEST REALTY 1704 E. National Hwy., Washington • 812-254-3918 Check out these listings and more online at swindianarealtors.com Enjoy your privacy on 5 acres near state owned ground with an abundance of wild life including deer, wild turkey and more. Enjoy the views from the covered porch of the ranch style home. Features 5 bedrooms, 2 1/2 baths including master suite with walk-in closet. The main living area of the home is an open concept living room with fireplace, dining room, kitchen with bar and pantry, family room, plus a mud room and office. There is a two car attached garage, rear deck and concrete patio. Bring your animals to approx. 3-4 acres of fenced pasture and a 40x40 pole building. HOUSE FOR SALE MLS# 201818525 Call Melissa: 812-617-0133 7684 E. CR 700 S., VELPEN $ 389,900 PRICE REDUCED AUNT BETTY'S BLUEBERRY MUFFINS MEALS IN Monica's MINUTES Share your favorite recipe! www.facebook.com/mealsinminutes Monica's Meals in Minutes PO Box 68, Petersburg, IN 47567 mealsinminutes@pressdispatch.net FACEBOOK MAIL EMAIL By Monica Sinclair One of my many food weak- nesses is blueberry muffins. However, I have never made them from scratch. I either buy them or I make them from a mix. However, this week I found a recipe that I just might try. Not only is it easy but it also uses or- ange juice, which my husband will love. It will make a great breakfast for a few days. Enjoy! INGREDIENTS • 1/2 cup old-fashioned oats • 1/2 cup orange juice • 1 large egg • 1/2 cup canola oil • 1/2 cup sugar • 1-1/2 cups all-purpose flour • 1-1/4 teaspoons baking powder • 1/2 teaspoon salt • 1/4 teaspoon baking soda • 1 cup fresh or frozen blueberries TOPPING: • 2 tablespoons sugar • 1/2 teaspoon ground cinnamon DIRECTIONS 1. In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just un- til moistened. Fold in blueberries. 2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Source: tasteof home.com By Lisa Cossey Most of us have heard the phrase, "You are what you eat." Recent re- search into food and the effects it has on the body and mind now has us say- ing, "Change your food and change your mood." Our brains are made of many neu- ral pathways, transmitters, and chem- icals that make up and regulate our thoughts and moods. Serotonin, the "feel good neurotransmitter," makes us feel happy. When serotonin lev- els drop it can make us feel sad or de- pressed. Serotonin is directly linked with tryptophan, an amino acid found in many foods. Diets consisting of foods with low tryptophan levels lead to de- pleting serotonin in the brain, which in turn then leads to irritability, ag- gression, lowered mood and impaired memory. Diets including foods with high lev- els of tryptophan can provide the op- posite effect and raise serotonin lev- els naturally. Turkey is high in tryp- tophan, so don't relegate it only to Thanksgiving. Ground turkey can eas- ily be used as a substitute for ground beef in most recipes. Cottage cheese is also high in tryp- tophan and could easily be included in daily meals. Skip the chips at lunch and have some cottage cheese instead. Another way to lower risk for depres- sion, especially in women, is to drink coffee regularly. A National Institute of Health study tracked women over a ten year period (1996 to 2006) and found that women who drank coffee regu- larly throughout the week had low- er reported depressive episodes than non-coffee drinking women. How about a sweet treat to go with that coffee? Dark chocolate has been found to increase serotonin levels nat- urally as well, leading to improved mood. Bananas can also be included on a list of foods that will decrease neg- ative mood-related symptoms. Other amino acids, such as L -thea- nine and Omega-3, a fatty acid, as well antioxidants and minerals such as magnesium and zinc, can all help reduce anxiety symptoms. Salmon is a great source of Omega-3 and can al- so alter dopamine and serotonin levels, packing a double advantage to reduce anxiety and improve mood. Dark leafy greens such as spinach and kale contain magnesium. Other foods found to reduce anxiety symp- toms include oysters, green tea and blueberries. In addition to the many other health benefits eating fresh fruit provides, flavonoids, the antioxidants found in blueberries, assist in regulat- ing mood. The foods listed above are not a complete list. If you are considering a major change to your diet, or if you have food allergies or other monitored health issues, please consult a physi- cian and/or nutritionist. Even small changes in what you eat, such as eat- ing a banana for a snack or swapping out the iceberg lettuce in a salad for dark leafy greens, can impact overall health and mood for the better. This column is written by Lisa Cossey, LCSW, school social worker for Youth First, Inc., a local nonprofit dedicated to strengthening youth and families. Youth First provides 55 Master's level social workers to 76 schools in 10 Indiana counties. Over 38,000 youth and fami- lies per year have access to Youth First's school social work and after-school pro- grams that prevent substance abuse, pro- mote healthy behaviors, and maximize student success. When I was 20 years old and living in Australia, my roommate persuaded me to go on a seven-day fast. I — someone who loves a buf- fet more than puppies on Christmas morning and who considers apple pie and Ali- son P., my best friend from elementary school, to be confidantes in equal meas- ure — was skeptical. But my roommate assured me the fast would be a life-changing experience. They had been doing it in her native coun- try, Germany, for years. Oth- er roommates from around the world chimed in. Appar- ently, fasts had been stand- ard throughout the world, and I, the lone American, was on the outs with my food-is-life philosophy. For seven days, I was to consume nothing but water and tea. Fair enough. When I committed to the week- long fast, however, I didn't realize I was committing to a full month of limited food. Two weeks were dedicated to slowly getting my body used to eating very little, until I was down to just an apple a day. A fter the fast, my roommates said I need- ed a week to slowly reintro- duce foods. Mind you, this was a fast recommended by and observed by a bunch of 20 -somethings with zero education in nutrition or health. My roommate was going to school for market- ing, so that does say some- thing about her extreme per- suasive skills, which got me into this whole mess. During the week that led up to the fast and during the fast itself, all I could think about was food — more spe- cifically, what would be the first thing I would eat when the fast was over. I decided on a Snickers bar, despite having never liked Snickers bars. My roommate suggest- ed I start with an apple, but I was already on to thinking about other things. What eating activities would I en- gage in? Maybe a pie eating contest or a hot dog eating contest. Sure, I was a pes- catarian, but did that matter anymore? Did anything mat- ter anymore? Where was the food?! I felt rabid and feral and somewhat like a caged psychotic animal because of my self-imposed fast. That feeling is the closest thing I can come up with to describe how I feel today as I wrap up the biggest work assignment I've ever had the pleasure of being hired for. The deadline is next week, and though my mind should be on final edits, all I can think about is life on the other side of the deadline. All I can think about is that first met- aphorical Snick- ers bar. What will I do when this as- signment ends? Take up sail- ing? Maybe start my own cat grooming service. Yes, I'm terrified of cats, but YOLO, amiright? Who wants to buy a van and sell hemp brace- lets and homemade cheese out of the back with me?! An- yone? Hello? Admittedly, my brain has become a bit mushy throughout this three- month assignment. Though foodwise I've binged more than fasted over the past 90 days, I've become socially starved. Rarely leaving the house in order to hit what initially felt like an insur- mountable amount of work, I've become insurmountably socially awkward. While picking up my daughter from school last week, I noticed two moms laughing about something. What that some- thing was about, I haven't a clue. But that laughter sounded wonder- ful. The idea of talking to someone sounded wonder- ful. In fact, talking to people went on my post-assignment bucket list! I went up to them and started laughing along. Good joke. They looked at me, confused. I didn't know these women, but I had to grab the opportunity. "Who wants to buy a van and sell cheese? " I asked. I thought it was a great joke. I laughed. They stared. "Is this for Girl Scouts? " one mom asked. I realized that mush-brain was talking, not a coherent hu- Continued on page 5