what can i do to lose weight?

When i was in college, i only weigh at about 103-108 lbs which is great because ideally, i should not weigh more than 112 lbs. That is the proportionate weight for a 5'2" tall woman according to health books. When i started working, i slowly gained weight. I went up to 109 lbs to 111 lbs. I got overly conscious that i went to the gym for a month then i stopped. In the next few months, I gained even more - i reached 115 lbs! I'm alarmed but i'm still doing nothing. I went as high as 123 lbs, it's really freaking me out. I'm a very short lady. I should at least look thinner to compensate my short height. With much effort, i'm slowly losing weight that i'm currently at 119 lbs. Not that much, but i'm at least getting there. I really need to have that effective fat burner so I can pull down my weight back to at least 112 lbs.

take care of your eyes

Have you read my previous entry about a child who just got her left eye operated? Though glaucoma and the likes are hereditary, i think it's still best to take good care of our eyes. I'm sure there are lots of tips online that we could try doing to help us. Maybe that should come along with healthy lifestyle and healthy diet. But thanks to advancement in technology, Lasik can do much to correct eye problems. I wish Kaye gets to have her right eye operated on sooner. She has to go back to school next year. I hope by that time, her vision is perfect already.

11 best foods we should start eating

The 11 Best Foods You Aren't Eating

Maybe you should be eating more beets, left, or chopped cabbage.

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

4. Cinnamon: Helps control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

5. Pomegranate juice: Lowers blood pressure and loaded with vitamin C and other antioxidants.
How to eat: Just drink it.

6. Dried plums: Okay, so they are really prunes, but packed with cancer-fighting antioxidants.
How to eat: Wrapped in prosciutto and baked.

7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

8. Sardines: Dr. Bowden calls them “health food in a can.'’ They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

9. Turmeric: The “superstar of spices,'’ it has anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.