A 4-12 months-previous Mason County child is being credited with saving a lifetime of his mother.

Shannon Jones, 28, was once clarification her Rectorville home usually newly when she suffered a low blood sugarine spell caused by kind 1 diabetes, a ongoing illness by that there are impassioned ranges of sugarine (glucose) within a blood on comment of a body’s inability to yield insulin.

Jones was once diagnosed as a diabetic when she was usually 4 years prior and has to keep an in abyss eye on her blood sugarine ranges. Related News: NY 5 year old girl, saves mom’s life

“I used to be unconditional a floor,” she settled of a occurrence progressing this week. “I had a raise of soil on it. that’s a final thing we unnecessary to say. we did not even comprehend my sugarine had forsaken so low. a regard will need to have contributed to it.”

Low blood sugarine can strengthen discerning in people with diabetes who’re holding insulin and, in impassioned cases, can lead to seizures and unconsciousness.
Jones mentioned since she used to be comatose her son, Bradley, found her and attempted to arise her.

“He mentioned he could not arise me up,” she said. “He attempted to feed me candy, though settled i would not open my mouth. When he could not get me to eat a candy, he went to his great-grandmother’s house, who lives successive door, after that to his uncle’s storage.”

whereas Bradley does now not though commend what numbers to dial on a cellphone, he does know what happens when his mother’s blood sugarine ranges bottom out, Jones stated.

Related News: 3-year-old cracks cellphone password, saves pregnant mom

“he is noticed it forward of,” she mentioned. “I’ve had close calls forward of, however this was once a primary time my son indispensable to be in charge. We’re nonetheless intent on a cellphone, however now we have taught him what contingency be executed if it occurs and we’re alone.”
Jones pronounced Bradley introduced a family behind to a home, where they famous as an ambulance to take her to a hospital.

“He was once revelation everybody — a domestic, a paramedics, a nurses, anyone who would compensate courtesy — that i wouldn’t arise adult and what they indispensable to do to support me,” she mentioned.
When a ambulance arrived, Bradley even went to get adult his 18-month prior sister, who was once holding a nap, to make certain she wasn’t left during a behind of.
“He wanted to make certain she wasn’t lost in all a commotion,” Bradley’s grandmother, Mindy Evans said.

Bradley concluded with his grandmother, display a bashful grin and pronouncing, “I saved my mommy’s life.”

“We’re indeed happy with him for it. he is a glorious child and he loves his mom,” Evans said.

Source: today news time

 

Healthy pantry staples
Cooking healthy meals and choosing smart snacks is easy when you keep your pantry stocked with these healthy staples.
A well-stocked kitchen allows you to throw together a fast, flavorful meal after a long day. And, when you wake up and have to dash out the door for work, it pays to have grab-and-go breakfast and snack options on hand. We tapped registered dietitians, personal chefs, and bloggers for their must-have foods to always keep in their kitchens. (And yes, they’re all good for you, too.) Some you probably already have, while others you’ll want to add to your list.
Extra-virgin olive oil
Why? No surprise here—olive oil is one of the reasons why the Mediterranean diet is considered one of the healthiest in the world.

How to use it: Los Angeles-based personal chef Hallie Norvet recommends buying cold-pressed olive oil for the best flavor. Cook with it, but also drizzle over finished dishes, like grilled fish, pasta, and vegetables sides. (Just be sure not to go overboard. Even though it is good fat, one tablespoon still packs 120 calories.)
Nonfat Greek yogurt
Why? Greek yogurt is packed with 18 grams of protein per 6-ounce serving. Though it’s creamy and seems indulgent, it contains just 100 calories per serving.

How to use it: Greek yogurt makes a great low-cal and low-fat substitute in recipes for mayo and sour cream, says Melissa Wieczorek, co-owner and chef of A la Maison Personal Chef Service in Newtown, Penn.

Canned olives
Why? They have a long shelf life, they can be thrown into a variety of dishes, and they have heart-healthy monounsaturated fats. Go for all-natural without added sodium.

How to use them: Throw them on top of salads, stir them into pastas, or try snacking on them. You can eat 10 for about 50 calories. “They’re perfect when you’re craving something salty, but it’s more satisfying than a fluffy cracker in your belly,” says dietitian Jenna Braddock, RD.

Honey
Why? It’ll last in your cupboard for years. And in addition to being a versatile sweetener, honey can serve as a hangover helper, cough soother, and more.

How to use it: Sweeten homemade marinades and salad dressings. Braddock also likes to incorporate it into whole-grain baking. “Whole wheat flour can be denser, but adding honey in place of regular sugar keeps things tender and moist.” In recipes that call for sugar, swap in an equal amount of honey and reduce baking temperature by 25 degrees.

Beans
Why? Not only inexpensive, they’re also a great source of protein and fiber. (One cup of chickpeas, for example, contains a whopping 15 grams of protein and 12 grams of fiber.)

How to use them: Keep beans of all kinds in your kitchen. Gina Homolka of Skinnytaste favors chickpeas, black beans, and white northern, but what you stock in your pantry is up to you. Keep canned around for salsas and salads; dried to make larger servings that will last the week.

Quinoa
Why? For one cup of cooked quinoa, you get 8 grams of protein and 5 grams of fiber for just 222 calories. Plus, the hearty whole grain is a good source of energizing iron and B vitamins. Chef and registered dietitian Allison Stevens also likes it because it’s one of the speediest grains to cook; it’s ready in 15 minutes.

How to use it: Combine cooked quinoa with shredded chicken, chopped veggies, and toss with olive oil, lemon juice, salt and pepper. Or, eat quinoa hot as a substitute for oatmeal. Stir in almond milk, dried fruit, nuts, and drizzle with honey.

Eggs
Why? One egg contains six grams of belly-filling protein for only 70 calories. One study found that overweight women who ate egg breakfasts lost twice as much weight as women who started their days with bagels.

How to use them: Hard boil a bunch at the beginning of the week for an on-the-go breakfast or snack with a piece of cheese and fruit, says Wieczorek. Or, throw a fried egg on top of a rice-and-veggie bowl or a salad for an extra dose of protein. You could also try one of these high-protein breakfast recipes that feature eggs.

Sea salt
Why? Although the CDC recommends limiting your salt intake, excess sodium is often a problem in prepared and processed foods, not the foods you cook yourself. Adding a sprinkle of salt to the foods you cook in your kitchen helps flavors pop.

How to use it: Use just like you would regular salt. Norvet loves sea salt, which contains a higher mineral content than regular table salt.

Tomato paste
Why? “Tomato paste adds a great umami flavor, or a richness to food that you’re trying to keep low in calories and fat,” says Braddock. Even better: tomatoes, particularly tomato paste, are bursting with cancer-fighting lycopene.

How to use it: Buy it in a can or in a squeeze tube and use it to add an extra layer of flavor to curries and stir-fries.

Bananas
Why? They’re economical, available all year, and supply a nice sweetness to foods like smoothies and plain yogurt without adding sugar, says Braddock.

 

How to use them: For a quick snack, smear a banana nut butter or top on whole grain toast. Banana turning brown? Freeze it and whirl in your food processor until smooth for banana “ice cream.”

Fresh herbs
Why? Packed with a surprising number of antioxidants in their little leaves, they add a wonderful flavor to any dish. Herbs also give new life when used on leftovers or make already-prepared foods taste homemade.

How to use them: Keep a variety around, says Wieczorek. Cilantro for Thai or Southwestern dishes; basil for Italian, rosemary for marinades or on roast chicken. (Try these recipes for fresh herbs To make sure they stay fresh, store in in the crisper drawer of your refrigerator (not wrapped in plastic) or stuff the sprigs in a glass of water like a vase. (It’s pretty, too!)

Chocolate
Why? Dark chocolate provides powerful disease-fighting polyphenols and has even been associated with weight loss.

How to use it: “I always keep dark chocolate on hand, and not just for chocolate cravings,” says Wieczorek. You can also use it as a surprise ingredient in sauces. For example, throw one square into a braising sauce for meat to elevate the flavor. Try these 27 healthy chocolate recipes.

Garlic
Why? “Garlic allows you to add flavor to your dishes quickly and easily without unhealthy fats or processed ingredients,” Norvet says. 

How to use it: Norvet buys the already peeled variety for fast chopping to add to soups, stews, sautés, stir-frys, and marinades.

Frozen shrimp
Why? Four large shrimp are only 30 calories and contain virtually no fat. Shrimp also offer up a hefty dose of protein.

How to use them: Buy them peeled and deveined so they can be easily defrosted and incorporated into last-minute weeknight meals. Norvet loves them because of their versatility. She whips them up into shrimp scampi, shrimp tacos, shrimp salad, and bakes and grills them.

Mustard
Why? The condiment is packed with the immune-boosting mineral selenium and turmeric, a spice (that gives it its yellow pigment) with cancer-fighting properties.

How to use it: Keep a couple different varieties in your refrigerator, says Norvet. That includes Dijon for salad dressings, sauces, marinades, and in a coating for breading chicken and pork. Grain mustard is another favorite as a spread on sandwiches.

Flavored vinegar

Why? This specialty ingredient is actually really versatile, says Braddock, and it’s heart healthy: “Vinegar helps open up your blood vessels to improve blood flow,” she says.

How to use it: Flavors like blackberry or strawberry balsamic can be drizzled to brighten the flavor of salads for few calories (one teaspoon contains about five).

Oatmeal
Why? Known for helping to lower cholesterol numbers, research suggests oats may also help you control your appetite.

How to use it: A bowl of oatmeal is a stick-to-your-ribs, wont-be-full-until-lunch way to start your mornings. Homolka also makes oatmeal smoothies: cook the oatmeal in water with cinnamon sticks, let cool and then blend with milk, ice, and a little raw sugar.

Herbs de Provence
Why? This easy-to-find dried herb blend features thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender that adds a nice herbaceous seasoning for any dish, which is why this is one ingredient Stevens always keeps on hand.

How to use it: Sprinkle on chicken, potatoes, grilled veggies. Also makes a great seasoning for eggs, combined with panko as a crust for fish, or on pizza.

Broth
Why? You can keep a carton in your pantry for a long time until you’re ready to use it. It’s low in calories (one cup contains 38) with 5 grams of protein.

How to use it: Whether chicken, beef or veggie, Stevens relies on these to make soups, stews, and chilies. It also makes a great substitute for oil when sautéing vegetables. Store leftover broth in ice cube trays in the freezer for quick access. When buying broth, Stevens recommends reading the ingredients list and avoiding those that contain added sugar and caramel coloring. Buy low-sodium whenever possible.

Ground chicken and turkey
Why? Buying lean ground turkey or chicken breast saves on saturated fat compared to ground beef.

How to use it: Stash in your freezer and thaw when ready to eat, recommends Wieczorek. It’s one meat that cooks in a zip and can be used in stir-fries, meat sauces, tacos, enchiladas, stuffed peppers, or rice bowls.

 

A young girl from a remote Kenyan village has regained her confidence and smile after living in the U.S. for a year and undergoing a series of operations to help rebuild her face.

When she younger, Saline Atieno’s face was ravaged by a rare flesh-eating bacteria that made it difficult for her to speak, eat and even breathe.
Last Saturday, a smiling and confident Saline, 12, returned home to Kenya after undergoing ten surgeries to reconstruct her face.

She is the first child to have had her life dramatically changed by the Smile Rescue Fund For Kids, a charity dedicated to helping children with facial deformities deemed virtually ‘untreatable’.
It was setup by Dr. Leon Klempner, an orthodontist on the cleft palate team at Stony Brook University Hospital in Stony Brook, New York.

After making numerous mission trips to provide free surgeries to repair cleft palates or other facial deformities in children around the world, he wanted to do more to help those children with the most severe deformities.

‘On every mission I’ve gone on there’s always been one or two kids turned away because they are too severe to be able to treat and that’s always bothered me,’ Klempner told

Saline was just 3-years-old when she was diagnosed with Noma. The flesh-eating bacteria develops in the mouth and ravages the faces of its victims by destroying the soft and bone tissues of the face.
‘Noma attacked her face, ate through her skin, through her upper jaw, destroyed her nose and destroyed her palate…That’s the medical part,’ said Klempner.

‘The social part is she was basically a recluse, she had no friends, she didn’t go to school.’

She first came to the attention of Dr. Klempner in 2010, but it took three years of fundraising and navigating bureaucratic barriers before Saline finally arrived in the U.S. for treatment last June.
At first she was shy and afraid, and unwilling to show her face in public or look people in the eye.

‘We had to reconstruct a nose, an upper lip and a palate – and that was one big cavity, one big hole,’ Dr. Alexander Dagum, chief of the plastic and reconstructive surgery division at Stony Brook, told Fox.

Saline’s appearance began to improve, her doctors and host family noticed a marked improvement in both her health and self-esteem. She even grew six inches and learned to speak English.

‘Here everyone is welcoming her, telling her she is beautiful, I think that all really played a part of getting her to come out of her shell,’ said Jennifer Crean, who hosted Saline in her home for three months.
Saline had her tenth major surgery – to create a nose – in April and then on May 31 she flew back to Kenya. She is now able to breathe normally, speak more clearly and eat without spilling food and drink from her mouth.

Her risk for future infections has also decreased significantly now that the open cavity in her face has been closed. She may need a few corrective procedures to minimize scarring in the future.
‘No words can adequately express how I feel. You have not only taught me your language, and fixed my face, you have taught me how it feels to be taken care of and unconditionally loved. I never expected that. Goodbye- for now,’ she told Dr. Klempner before leaving.

Saline will be enrolled in a private boarding school in Kenya, where she will receive an education, a bed to sleep in and three meals per day – all funded by the Smile Rescue Fund.
‘She’s touched our lives and exposed us to what exists elsewhere and instilled this sense of gratitude in those of us that have been involved with her,’ said Dr. Klempner.
‘She’s been an inspiration to us and really a gift, she’s enriched our lives.’

With Saline’s journey almost at an end, Dr. Klempner is in the process of screening more children to bring to the U.S. for similar reconstructive surgeries.

Source: daily mail

 

Maybe you’ve told your daughter she can grow up to be an engineer or CEO if she wants to, but she may not really believe it if her dad doesn’t cook or clean, a new study suggests.

A group of psychologists at the University of British Columbia found that when a father performs a greater share of traditionally female household chores such as cooking, cleaning and childcare, his school-aged daughter is less likely to say she wants to pursue a stereotypical female career such as nursing, teaching or staying at home with the kids, and more likely to aspire to more gender-neutral (and often higher-paying) careers, such as becoming a doctor or lawyer.

A mother’s stated views on gender equality were linked to her children’s views. However, a father’s share of housework made a difference even if both he and the girl’s mother explicitly endorse gender equality, reported the study that will be published in the journal Psychological Science this week.

Boys tended to choose gender-stereotyped careers regardless of their father’s role at home.

“What this is suggesting is that when girls, specifically, are seeing their parents enacting a traditional division of labour at home, it may be limiting their own ambition,” said Alyssa Croft, a PhD candidate who was the lead author of the study, in an interview with CBC News.

“It may just be restricting what they see themselves as capable of doing.… You may not realize how much kids are watching and observing and taking in beyond just what we’re telling them.”

Croft acknowledged that researchers don’t know how the career aspirations of the children will be linked to what they end up doing when they grow up. However, she said they are a good indication of how children see themselves in the context of gender roles.

Actions speak louder than words

She said the effects seen in the study of 326 children aged seven to 13 and their parents were “definitely very significant, meaningful effects.”

She advised parents to be aware of how they’re dividing their labour at home, if they say they believe in gender equality and really do believe in it.

Croft said she undertook the study because most previous studies about children’s gender stereotypes look mainly at the role of their parents’ jobs. She thought what parents do around the house might be more important, since children were more likely to see that.

To find out, she ran a series of tests on children recruited at Science World in Vancouver, along with at least one of their parents. For example, some part of the tests included descriptions of two people — one with more gender stereotypical characteristics and one with less — and asked the participant which one he or she was more like.

In a video interview produced by UBC, Croft said she thinks the findings of the study are important because “despite our best efforts to try and create gender egalitarian workplaces, women are still underrepresented in leadership and management positions.” She added that the study suggests equality at home may inspire girls to pursue careers that they have traditionally been excluded from.

According to Statistics Canada’s 2010 General Social Survey on Time Use, Canadian women at the time of survey spent, on average, four hours and 38 minutes on unpaid work per day — one hour and 13 minutes more than men. The unpaid work included household work, child care, and civic and voluntary activities. The difference was particularly big for child care, where women spent more than twice as much time as men, regardless of the child’s age. For example, women spent an average of six hours and 33 minutes a day on children under the age of four, while men spent just three hours and seven minutes.

Source: cbc news