Handful Of Nuts Eaten Daily Can Reduce Risk Of Death From Heart Disease, Review Finds

The New York Times (12/6, Bakalar, Subscription Publication) reports that a review of 20 prospective studies published in BMC Medicine finds that “a handful of nuts a day may be enough to reduce the risk for death from heart disease and other ills.” Researchers found that people who ate the most nuts “reduced the risk for coronary heart disease by 29 percent, for cardiovascular disease by 21 percent and for cancer by 15 percent,” compared to those who ate the fewest. In addition, “there was also a 52 percent reduced risk for respiratory disease, 39 percent for diabetes and 75 percent reduced risk for infectious disease in those who ate the most nuts.”

Study Shows Occasional Cigarettes Are Dangerous To People’s Health

The Washington Post (12/5, McGinley) reports a study published in JAMA Internal Medicine found that even casual smokers, who may only smoke a few cigarettes each day or week, are at an 87 percent greater risk of dying earlier compared to people who do not smoke at all. The study serves as a reminder, particularly to younger smokers, who think partaking in the habit less frequently makes it safe; according to lead author Maki Inoue Choi, “The message is that there is no safe level of smoking.”


Most parents rely on misconceptions about concussion treatments that may hamper child’s recovery, research suggests

USA Today (9/6, Hafner) reports that research suggests “most parents rely on outdated and popular misconceptions about concussion treatments that could actually make a child’s concussion symptoms worse.” USA Today adds that “the poll released…by UCLA Health suggests that well-meaning parents may go too far in restricting the activities of a child with a concussion, hampering the brain’s healing process and stymying recovery.”

Recipe for Cream Cheese Pound Cake


We Celebrated another Birthday at the office with

Cream Cheese Pound Cake

  • 1 ½ cups (3sticks) butter softened
  • 8oz package cream cheese softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups cake flour, sifted twice
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  • Preheat the oven to 325. Grease and flour a 10-inch Bundt pan.
  • Cream the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract. Mix again.
  • Pour into the prepared pan. Hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. Bake for about 1 ½ hours. The cakes are done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
  • Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before putting it on a cake plate o wrapping in aluminum foil for delivery.