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| | I consume a lot of almond butter. The stuff isn’t cheap, and when I get to the bottom of the plastic jar, I get angsty about the last tidbits that remain stubbornly stuck there. I can’t use them, and I don’t know how to get rid of them, either. Do I soak the jar more than once? Attack it with a bottle brush? Give it to the dog? Enter empty jar nut butter noodles, an ingenious concoction by chef and author Tamar Adler. Add some hot water, some mashed up garlic, a few seasonings and voila, you’ve got a sauce for rice noodles. Toss a few chopped fresh veggies on top, and you have yourself a dish. Empty jar nut butter noodles is one of the inventions in The Everlasting Meal Cookbook: Leftovers A-Z, where Adler provides ideas to reduce waste and give second lives to healthy food items like wilted lettuce, potato skins and bendy celery. And the recipes are customizable – meant to work with whatever you have around. NPR's Mary Louise Kelly visited Adler in her Bethesda, Maryland kitchen to learn her tricks. Discover insights from Adler’s unique culinary philosophy, and two leftover-based recipes that you can whip up in less than half an hour. Also: Ways to reduce food waste that start before you even go shopping |
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What comes to mind when you think of the term "allergic reaction?" You probably picture sneezing, a runny nose, watery eyes, swelling, and perhaps a rash. With food allergies, GI symptoms like abdominal pain, nausea, diarrhea and vomiting are often in the mix as well. But most people – including most doctors – aren’t used to identifying GI upset on its own as an allergic reaction. So it makes sense that when 72-year-old Randy Rayborn experienced what he calls a "violent upheaval" one night, he thought he had food poisoning. But after a second attack, a blood test revealed what was happening to Rayborn was an allergic reaction to red meat – and it had everything to do with some ticks he’d picked up during a walk in the woods a few months earlier. Rayborn’s doctor diagnosed him with alpha-gal syndrome, an allergy to a sugar found in the blood of most mammals – and the saliva of ticks found in the Northeast, South, and parts of the Midwest. When tick saliva goes through a person’s skin and transmits alpha-gal, that person’s immune system can be tricked into making an allergic response to this sugar. That allergic response is then triggered when the person eats red meat, or sometimes other animal products like dairy and gelatin. Learn about the new guidelines for diagnosing alpha-gal syndrome, and what to do if you have it. Plus: What is Babesiosis? A rare tick-borne disease is on the rise in the Northeast |
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We hope you enjoyed these stories. Find more of NPR's health journalism on Shots and follow us on Twitter at @NPRHealth. All the best, Andrea Muraskin and your Shots editors |
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