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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 #2638 North American Precis Syndicate, Inc., 415 Madison Avenue, New York, N.Y. 10017 Coping With Cold Weather And Heart Disease (NAPSA)—Give the health dangers of cold weather the cold shoulder—even if you have a hear t c on d i t i o n —w i t h t he s e hints from the American Heart Association: •Avoid sudden exertion, such as lifting a heavy shovelful of snow. Even walking through heavy, wet snow or snow drifts can strain the heart. •Watch out for accidental hypothermia—body temperature below 95 F. Symptoms include lack of coordination, mental confusion, slowed reactions, shivering and sleepiness. Those with heart disease are at special risk. High winds, snow and rain can steal body heat. Wind removes the layer of heated air from around the body. At 30 F in a 30-mile wind, the cooling effect is equal to 15 F. Dampness, too, causes the body to lose heat faster. To keep warm, wear layers of clothing to trap the heat. Also, wear a hat or head scarf. Heat can be lost through your head. Ears are especially prone to frostbite. Keep your hands and feet warm, too, as they tend to lose heat rapidly. •Don’t drink alcohol. Alcohol gives an initial feeling of warmth, because blood vessels in the skin expand, but that actually draws heat away from vital organs. •Take precautions to avoid flu and pneumonia. They pose even greater dangers for people who have a heart condition than for healthy people. Pneumonia is a lung infection that keeps your body from using oxygen as efficiently as it should. Your heart has to work harder to pump oxygenated blood through the body. Your doctor may suggest you get a yearly influenza vaccine and a one-time pneumococcal vaccine. • As much as possible, avoid anyone with a cold or the flu. A Cleaner Toothbrush May Mean Fewer Colds Photo courtesy of the American Heart Association It’s heart smart to know your blood pressure. •Wash your hands thoroughly and frequently, especially after using the bathroom and before eating. •Keep your hands away from your face. •Insist that all caregivers wash their hands thoroughly before approaching you. •Always read the labels on all over-the-counter (OTC) medications, especially if you have blood pressure of 120/80 mm Hg or higher. Look for warnings to those with high blood pressure and to those who take blood pressure medications. Consult your doctor before taking any over-the-counter medications or supplements. •Be aware that the use of decongestants may raise blood pressure or interfere with the effectiveness of some prescribed blood pressure medications. •Check the sodium content of any OTCs. Some are high in sodium, which can raise blood pressure. People with high blood pressure should have under 1,500 mg of sodium a day from all sources. Learn more online at www. heart.org/coldweather and www. heart.org/hbp and follow the American Heart Association on Facebook at HBPescapees or Twitter @hearthub. Merck Consumer Care, maker of Coricidin HBP, is a sponsor of the American Heart Association’s High Blood Pressure website. (NAPSA)—Brushing up on your knowledge of germs and viruses— particularly when it comes to your toothbrush—may mean fewer colds for you and your family. Often, a toothbrush is put away damp after it’s been used. Unfortunately, that can be just the kind of environment germs and bacteria like to inhabit. Lamb For The Holidays (NAPSA)—Whether preparing a rack of lamb for a special gathering or a stunning roast to impress loved ones, you can make the meal more wonderful with American lamb. Available year-round and produced in every state, it can be a fresh and flavorful way to entertain this holiday season. Leg of lamb is one of the most popular cuts and this recipe makes an easy and elegant holiday roast. American Leg of Lamb with Roasted Vegetables A damp toothbrush can offer a home to germs and bacteria. Fortunately, there is a way to guard against that. One way to correct this may be to use a toothbrush sanitizer that can neutralize bacteria already on your brush, and protect it from collecting more E.coli and other pathogens. For example, a sanitizer called Steripod is designed to kill microbes by wrapping the toothbrush in an invisible vapor shield of naturally antiseptic Thymol. Simply clip it on your electric or manual toothbrush and it goes to work. This nontoxic botanical ingredient is derived from the thyme plant, a member of the mint family. With no cords, plugs or batteries, the shield packs effortlessly. To learn more, visit www.get steripod.com. For the American Lamb: 1 6-lb. bone-in American leg of lamb 2–3 garlic cloves, sliced 1 ⁄2 lemon, cut into small wedges Garlic salt, to taste Lemon pepper, to taste Olive oil 1 can chicken broth (optional) For the Roasted Vegetables: 6–8 red potatoes, quartered 5 carrots, sliced to 1⁄2-inch pieces 1 can small peas, drained Preheat your oven to 350 F. Cut slits into the leg of lamb and insert the garlic clove slices. Squeeze lemon wedges over lamb and then insert the wedges into the slits in the meat. Season the lamb with garlic salt and lemon pepper, to taste. Drizzle a small amount of olive oil in a large roasting pan and place leg of lamb in pan, fat side up. Place the roasting pan in a preheated oven, uncovered, for about 2 to 21⁄2 hours. If more juice is needed, add the chicken broth. Add the potatoes, carrots and peas to the pan and season to taste. Cover and cook for an Leg of lamb can make for an easy and elegant holiday meal. additional 1 to 1 1⁄2 hours, or until you reach preferred doneness. Remove leg of lamb and let it rest for 10 minutes. Slice the lamb and serve it with roasted vegetables and juice from the pan. Lamb Cooking Time and Temperature Suggestions Lamb leg, bone in, 5–7 lbs. 325 F—20–25 minutes per pound Lamb leg, bone in, 7–9 lbs. 325 F—15–20 minutes per pound Lamb leg, boneless, rolled, 4–7 lbs. 325 F—25–30 minutes per pound Sirloin roast, boneless, 11⁄4–13⁄4 lbs. 325 F—40–45 minutes per pound Top round roast, 1–11⁄4 lbs. 325 F—50–60 minutes total Shoulder, boneless, rolled and tied, 31⁄2–6 lbs. 325 F—35–40 minutes Rib roast, 11⁄2–21⁄2 lbs. 375 F—30–35 minutes Crown roast, not stuffed, 2 to 3 lbs. 375 F—25–30 minutes