joanne ikeda: people can die very quickly after becoming dehydrated.o it's really important to drink six to eight glasses of fluid a day. now, one can take that in as fruit juice, as low fat milk products, those kinds of things. as you buy fruit juices or processed foods, my rule of thumb is, when a new product comes into the market, look at the list of ingredients. if you can recognize 10 of those words, then you are ready to take that first sip. for any new beverage, look at all the chemicals that go into some of the processed foods. do they really belong in your body? can you live without them or can you do moderation? the body also needs vitamins and minerals to function. vitamins occur naturally in all living things- cows, carrots, trees and humans. each vitamin and mineral plays a key role in keeping the body functioning. joanne ikeda: well, i always think particularly of calcium and iron because those are the ones that we're commonly concerned about in this day and age. calcium, because of the high incidence of osteoporosis. women don't realize

joanne ikeda: all of the magic potions have had side effects. we look at the fiasco with respect to the phen-fen combination-- the fenfluramine-phentermine-- that was so popular and ended up being withdrawn because it caused heart valve damage in women. ralph cygan: there are a number of stimulants on the market: ephedra, which is an epinephrine or sympathamimetic drug which is a strong metabolic stimulant that will probably suppress appetite for a few days or a few weeks, but longterm, can be extremely dangerous, and taken in doses higher than is recommended, can also cause potential cardiovascular problems, arrhythmias, chest pains, high blood pressure, etc. fad diets that limit or promote excessive intake of certain nutrients can also be dangerous. take high-protein diets, for example. protein is used, initially, in the body to maintain muscle mass, to build cells, antibodies, hormones, etc. generally, that need for protein will be met if we take in 12 to no more than 20% of our calories from protein. any additional protein that we take in wi

recently released data shows that poverty rates are hitting record levels some people however remain that ikeda to highlighting and humanizing the issue of poverty are two profiles a man who goes homeless in new york city for one week every year to bring attention to their plight starts a correspondent on a saucy charkha caught up with him. new york city. but it is. a blissful carefree time but among the picture perfect settings lives misery and sorrow out in the open basically you know voice less visible so a lot of people it's builds and lonely a plague of homelessness has been taking over meijer us cities in the last several years when you see someone really old or someone really young you just think to yourself what can i do even if it's a dollar just to help them out and so awful according to the coalition for the homeless forty three thousand people are in new york city shelters ten thousand families and seventeen thousand children it just bothers me when people just walk by and you know don't even know reach out a hand to help across the country over half a million people are homeless th

i'm glen ikeda from ikeda's in auburn. today we're gonna be talkin' about the triple as--asparagus, avocados, and artichokes. artichokes, 90% grown in the monterey county. we ave different varieties of artichokes. one is the red artichoke, thornless. actually after you cook these artichokes, the red unfortunately disappears, but still a wonderful artichoke to eat. the most popular of the artichokes is the globe artichoke. the globe artichoke has the thorns, so be careful of the thorns, because when you pick these up, they can be lethal. how do you pick the perfect artichoke? you want the leaves to be tight around the globe, you want the stem to be large, and you want the artichoke to be definitely dark green. here in front of us, we have the asparagus that was picked before it comes out of the earth. therefore, we have the asparagus that have--doesn't have the nice purple-green color. and then we go into, when it comes out, 9-inch shoots. we have the asparagus, a large size and the standard size. lot of people wanna know h

here at ikeda's, everybody's asking us how do we make great salsa--"why is your salsa so good?" well, that's because we start with the best california ingredients. and here, we start with a tomato, the most important part of the salsa. you want to look for nice red, ripe tomatoes. smell it. smell it for great smell to make sure that the tomatoes are fresh. we add that to the salsa. >> ok. i'll do that. >> good job, tracy. >> thank you. >> next, we have cilantro--nice, vibrant green leaves. want to make sure the stems are cut nice and fresh. feels nice and vibrant. so we throw in a little bit of cilantro. >> little bit or a lot? >> a lot of cilantro. >> oh. it's ok. >> down from south, great eureka lemons. i like to mush the lemon up a little bit, get that juice rolling. cut that in half. i'll squeeze a half a lemon in there. >> ok. [indistinct] >> sweet california red onions. that's the best. to really spice it up, we're going to add some of these really sweet onions. >> little or a lot? >> a little. >> ok. ok. [laughs] >> and lastly, to really make sure that the salsa pops, we'

i'm glen ikeda. and today, we're gonna be talking about leafy lettuces.pular of the leafy lettuces is the head lettuce, the iceberg lettuce. we all know about this beautiful lettuce. we have so many different types of lettuces today, so let's talk about some different ones. here we have the red butter lettuce--very delicate of all the lettuces. next to it, we have the escarole-- also a leafy lettuce. and when we're looking for these lettuces--like, this is the green butter lettuce-- we're looking to make sure that the leaves are vibrant, they're crisp, they're healthy, shine. sometimes on the bottom, you see a little bit of this orange, but that's ok. as long as the lettuce leaves are nice and crispy, vibrant, that's what you want to look for. arugula-- a very peppery, more nutty-flavored lettuce. it goes great in salads. escarole-- this one very, very fibrous, very healthy for the person. romaine lettuce--great for caesar salads, very high in fiber. and the more popular red leaf and green leaf lettuces. a lot of people want to know, how do you store thes