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How to safely soak up the sun

SUNSCREEN 101:

We’ve got you fully covered

One of the leading causes of skin cancer is the lack of using sunscreen. Skin cancer is the most common form of cancer in the United States, and having five or more sunburns can increase your risk of developing melanoma.

By protecting your skin from the sun’s UV rays, you can lower your risk of skin cancer. Here’s how you can soak up the sun — in the safest way possible.

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Sunscreen isn’t just for summer

Did you know that even on cloudy days, up to 80 percent of the UV rays can penetrate the skin? And that snow, sand and water can also cause sun damage by reflecting UV rays? No matter the weather forecast, it’s important to wear sunscreen whenever you plan on heading outside.

Think more is more

Make sure to apply sunscreen anywhere that clothing doesn’t cover. The recommended amount of sunscreen for adults is about one ounce — or enough to fill a shot glass — for the entire body.

Time it out

Sunscreen should be applied at least 15 minutes before going outside.

Cover the forget-me-spots

The easiest spots to miss are also the easiest ones to burn. Don’t forget to apply (and reapply!) sunscreen to the tops of the feet, neck, ears, and top of the head. Your lips can also burn, so apply a lip balm with an SPF of 30 or more.

Reapply often

Reapply sunscreen every two hours, or immediately after swimming or sweating.

Check the expiration

Follow the expiration date listed on the sunscreen. Sunscreen without an expiration date has a shelf life of no more than three years, but its shelf life is shorter if it’s been exposed to high temperatures.

Sources: skincancer.org, CDC, aad.org

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Recipes

Healthy recipe

HEALTHY RECIPE

Immune-Boosting Chicken Turmeric Soup

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Ingredients: 11
Prep: 5 mins | Cook: 20 mins
Makes: 7 servings
Calories: 205kcal
Photo from Superhealthykids
Ingredients:

1 tablespoon olive oil

1 pound chicken breast, chopped

1 cup chopped red bell pepper

1 cup chopped onion

2 teaspoon ground turmeric

1 teaspoon minced fresh ginger root

3 teaspoon minced garlic

4 cup chicken broth, low-sodium

3/4 cup uncooked rice

1 cup unsweetened coconut milk

1/4 cup chopped basil, fresh

Directions:
  1. Place a large skillet pan on medium heat and drizzle with olive oil.
  2. Cook chicken in pan for 3 minutes, stirring occasionally. Add bell pepper and onion and cook until veggies are crisp-tender. Add turmeric, ginger, garlic and stir until fragrant.
  3. Add chicken broth and rice and bring to a boil. Reduce to simmer and then cover and let cook for 15 minutes.
  4. Add coconut milk and basil and let cook for 3 more minutes. Taste to make sure the rice has cooked through. Serve warm.
Nutrition

Calories: 205kcal | Carbohydrates: 19g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 74mg | Fiber: 2g | Sugar: 2g

Recipe Source: Superhealthykids.com