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Living Well in Yalobusha County

Walk A Weigh Programs Are Going Great

The Walk a Weigh Program is going great!  Last week our lesson focused on physical activity.  Each member received a resistance band, which can be used in place of weights to help build muscle.  Next week the Coffeeville High School  Walk a Weigh class will meet on Monday, February 13 at 3:45 p.m. in the high school auditorium.  

The First Baptist Church Walk a Weigh Class will meet on Tuesday, February 14, at 5 p.m. at the First Baptist Church Life Center in Coffeeville. If you are interested in learning more about this program or being added to the list for the next series please contact me at the Extension Office at 675-2730.

Our Healthy You Exercise Classes are free and continue meet every Monday, Wednesday, and Friday from 9 until 9:45 a.m. Make sure to wear cool, comfortable clothes, good walking shoes and bring some water to drink.  The nurse will be here on Wednesday, February 8 at 8:45 a.m. to test blood pressure and glucose.  This is a free service for all Healthy You participants.

Join us Thursday, February 9, at noon for another Quick Bites Program: Nutrition Tips for a Healthy Heart. The program will be presented by Mandy Conrad, MS, RDN, Health & Wellness Educator, Department of Health Promotion and Wellness at MSU.  

February is National Heart Month. Show your heart- and taste buds – some love by learning tasty tips that offer heart-healthy benefits!

The Crochet MHV Club will meet at the Extension office on Thursday, February 16, at 10 a.m.  At noon they will have a potluck lunch.  All members are invited to come and bring a dish.  2017 membership dues are being collected and are $6 per person.  

Sewing for Service  will meet on Monday, February 20 at 10 a.m. at the Extension Office. They will be working on pillowcase dresses for Operation Christmas Child.  If you can sew and like to help others, this is the perfect group for you!   

It is hard for me to believe January is over and Valentine’s Day is quickly approaching.  What will you be giving that special someone for Valentine’s Day?  One Valentine favorite is chocolate.  Here are some delicious chocolate FAQs.

Delicious Chocolate FAQs

What’s the difference between milk, dark, and white chocolate?

• Milk chocolate is made of sugar, cocoa butter, milk solids, and chocolate liquor.

• Dark chocolate (also called bittersweet or semi-sweet) is made of sugar, cocoa butter, and chocolate liquor. It has more cocoa solids than milk chocolate.

• White chocolate doesn’t have any cocoa solids, just cocoa butter, sugar, and flavorings.

Is chocolate addictive?

For some people, chocolate seems to be as addictive as alcohol or drugs. Experts attribute cravings mainly to chocolate’s “hedonic” appeal — the fat, sugar, texture, and aroma of chocolate. But chocolate also stimulates the release of endorphins and the body’s other “feel good” substances.

How can I satisfy my chocolate craving without gaining weight?

Lower-fat ways to satisfy a chocolate craving include small portions. Try bite-size peppermint patties or other bite size candy, etc. You can also use sugar-free chocolate syrup to add chocolate flavor to fruit, coffee, and milk. It’s also interesting to note that chocolate chips have 20% fewer calories than chocolate bars.

Is chocolate high in caffeine??

A 1.3 ounce serving of chocolate has about the same amount of caffeine as a cup of decaffeinated coffee.

Does chocolate cause acne, headaches, or kidney stones?

Chocolate contains oxalates, which may lead to kidney stones in those who are susceptible. It is also thought to trigger migraines in some people. But there is no evidence that chocolate causes acne.

Why should I care about chocolate?

Researchers are serious about chocolate…they recently formed the International Society of Chocolate and Cocoa in Medicine.

Dark chocolate is on the University of Michigan Integrative Medicine’s “Healing Foods Pyramid.” It’s at the tip of the pyramid, indicating that it is optional and should be eaten in moderation.

Article Source: Communicating Food for Health, February 2014

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