Ever wonder why some hard-cooked eggs are so difficult to peel (the shells stick to the egg and break off into itty-bitty pieces) while some egg shells slip right off? What’s that icky green ring around your egg yolk? Is it safe to eat? What’s the best way to make a hard-boiled egg? Get the answers here… Egg-ology 101: Why Some Eggs Are Easier to Peel & More…
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Live Longer & Stronger❦ "The human body is the only machine that breaks down when it is not used." ~Thomas Cureton
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THR DisclaimerThe material on The Health Reporter™ is for information purposes only and is not a substitute for medical advice or treatment for any medical conditions. You should promptly seek professional medical care if you have any concern about your health, and should always consult your physician before starting a fitness program.
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Exercise and Nutrition❦ Exercise and nutrition are intimately related. Think of them as two wheels on a bicycle. When one is faulty or inadequate, you end up with a dysfunctional bicycle.
In Season™ NowArugula • Asparagus • Avocados • Beets • Bok choy • Broccoli • Broccoli rabe (rapini) • Brussels sprouts • Cabbage • Cardoons • Carrots • Cauliflower • Chard • Cherimoyas • Chicory • Collard greens • Cress • Daikon • Dandelion greens • Endive • Fava beans • Fennel • Garlic • Grapefruit • Green garlic • Guavas • Herbs • Horseradish • Kale • Kohlrabi • Kumquats • Lambsquarters • Leeks • Lemons • Lettuces • Limes • Mandarins • Mushrooms • Mustard greens • Nettles • Onions • Orach • Oranges • Parsnips • Pea shoots • Pomelos • Puntarelle • Radishes • Rutabagas • Scallions • Spinach • Sprouts • Sunchokes • Tangerines • Tatsoi • Turnips (updated 2.28.15)