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Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2433 North American Precis Syndicate, Inc., 350 Fifth Avenue, 65th Floor, New York, N.Y. 10118-0110 , New York, NY 10174 • 1-800-222-5551 Almonds May Help Manage Blood Sugar (NAPSA)—Those who get cravings for starchy comfort foods— such as bread and mashed potatoes—may want to grab a handful of almonds instead. Research published in The Journal of Nutrition shows that eating almonds may play a role in avoiding blood sugar spikes after eating a carbohydrate-rich meal of foods that raise blood sugar levels. The same study shows that eating almonds may help prevent oxidative stress. “We found that eating two servings of almonds can have a significant impact in blunting the glycemic and insulin responses of the body when fed with a meal high in carbohydrates,” said coauthor Dr. Cyril Kendall from the University of Toronto. He added that including al monds in the diet may have implications for helping in the management of blood glucose levels. The health consequences of high blood glucose cause an estimated 3 million deaths worldwide annually, according to research published last year in The Lancet. A 1-ounce handful of almonds is an excellent source of vitamin E and magnesium, a good source of fiber, and offers protein, potassium, calcium, phosphorus, iron and monounsaturated fat. Here’s a seasoned almond recipe to try—and it goes well with a bowl of pasta. A 1-ounce handful of almonds contains vitamin E and magnesium and also offers fiber, protein, potassium, calcium and monounsaturated fat. Pesto Almonds 2 egg whites 1 ⁄4 cup packed fresh basil leaves 2 cups whole natural almonds 1 ⁄4 cup freshly grated Parmesan cheese 1 teaspoon salt 1 ⁄2 teaspoon garlic powder Preheat oven to 225F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat. Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container. Serves 8. School Choice Programs On The Rise (NAPSA)—Parents concerned about the quality of education may be glad to learn that more states have passed legislation that lets families use vouchers or tax credit programs to send children to private schools. In fact, 150,000 children are now enrolled in school choice programs, an 80 percent increase over five years ago. High Marks—School choice programs are putting parents in charge of their childrenʼs education. These programs, supporters say, “put parents in charge” and, studies suggest, improve academic achievement. “Parents have advocated vigorously for the programs,” said Charles R. Hokanson, president of the nation’s largest school choice group, the nonprofit Alliance for School Choice. “Parents realize that it’s only fair that every child in America has the opportunity to receive a world-class education and that’s why they’ve fought so hard to see school choice become a reality,” Hokanson added. Public opinion polls show that most families strongly support vouchers and tax credit programs. To learn more, visit www.alliance forschool choice.org. Diets Lack Nutrients That May Prevent Blindness, Researchers Say (NAPSA)—A new study from Tufts University in Boston says that people are not getting enough of the nutrients shown to prevent age-related blindness. Studies show that certain nutrients, particularly antioxidants lutein and zeaxanthin, help preserve eye health. However, the recent study indicates that most people do not get enough zeaxanthin and lutein in their diets to prevent Age-Related Macular Degeneration (AMD). AMD gradually and permanently destroys central vision, which is necessary for activities such as driving, reading or watching television. It is the leading cause of blindness in American adults over age 60. According to the study, the general population consumes less than one-third of the suggested 6 milligrams of zeaxanthin and lutein daily in food. Teenagers eat 50 percent fewer fruits and vegetables—common sources of lutein and zeaxanthin—than their parents. The study also showed that women’s lutein intake is roughly 15 percent above men’s, but that men consume 40 percent more zeaxanthin than women. Some experts suggest that this is due to different eating habits. Lutein is found in dark-green leafy vegetables, and may be more common in diets including a lot of salads; zeaxanthin is found in brightly colored foods such as corn and peppers, and so may be more prevalent in diets including snacks such as corn chips and salsa. Corn, peaches, persimmons, mangoes, peppers and eggs are among the best sources of dietary zeaxanthin. Because most people lack zeaxanthin and lutein in their diets, experts often recommend taking nutritional supplements. While lutein is better known, more consumer information about zeaxanthin is becoming available at Web sites such as www.ezeyes.info. The natural zeaxanthin used in vitamin supplements is derived from marigold flowers. Dr. Stuart Richer, optometry section chief of Chicago’s Department of Veterans Affairs Medical Center, is conducting a clinical study to learn more about zeaxanthin’s effect on AMD. He says, “It makes sense to include zeaxanthin in the diet at an early age at a low dose, while increasing the dose with age.”