Why you shouldn’t ask your GP for
antibiotics
An estimated 5,000 deaths are caused each year in England because antibiotics no longer work for some infections, says Public Health England (PHE). And that figure is set to rise, with experts predicting that in just over 30 years antibiotic resistance will kill more people than cancer and diabetes combined. PHE experts warn that taking
antibiotics when they aren’t needed can put you at risk of having a more severe or longer infection. “Antibiotic resistance is not a distant
threat, but is in fact one of the most dangerous global crises facing the modern world today,” says Professor Paul Cosford, medical director at Public Health England. “Taking antibiotics when you don’t
need them puts you and your family at risk of developing infections which in turn cannot be easily treated with antibiotics. Without urgent action from all of us, common infections, minor injuries and routine operations will become much riskier.”
Roasted sweet potato soup with blackberry and basil sauce
Electronic prescriptions success
The health service has saved £130 million over three years by using its electronic prescription service (EPS), says NHS Digital. The service allows GPs to send prescriptions directly to pharmacies, which also helps people save time and money when collecting their medicines. GP practices also save an average of
an hour and 20 minutes a day by signing electronic repeat prescriptions compared with paper versions, NHS Digital claims.
If you’re not already getting your prescription sent directly to your local Careway pharmacy, ask your pharmacist for details. Find your nearest pharmacy by visiting
www.careway.co.uk/find-a-pharmacy.
Serves 4 - 6
Ingredients 150g blackberries (fresh or frozen) 3 large sweet potatoes 2tbsp coconut oil 1 white onion 2 garlic cloves, crushed 400ml can coconut milk 500ml fresh vegetable or chicken stock 1tbsp finely chopped basil 1tsp lemon juice 2tbsp honey 2tbsp balsamic vinegar 2tbsp freshly chopped parsley salt
Method 1. Cut the sweet potato into large chunks. Melt 1tbsp coconut oil and rub the sweet potato in the oil, roast in the
oven for 40 minutes until golden and cooked through. 2. Chop the onion finely. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce. 3. Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens. 4. Blend the soup and top with the blackberry sauce and freshly chopped parsley.
Recipe by
seasonalberries.co.uk. All About health 29
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