Blood - Pre-soak in cold or warm water
water at least 30 minutes. If stain remains, soak in lukewarm ammonia
water (3 Tbs. per Gallon of water). Rinse. If stain remains, work in
detergent and wash, using bleach safe for fabric.
Candle Wax - Use dull knife to scrape
off as much wax as possible. Place fabric between two blotters or facial
tissues and press with warm iron. Remove color stains with
non-flammable dry cleaning solvent. Wash with detergent in the hottest
water safe for fabric.
Chewing Gum - Rub area with ice, then
scrape off with dull blade. Sponge with dry cleaning solvent; allow to
air dry. Wash in detergent and hottest water safe for fabric.
Chocolate and Cocoa - Pre-soak stain in
cold or warm water. Wash in hot water with detergent. Remove any grease
stains with dry cleaning solvent. If color remains, sponge with
hydrogen peroxide, wash again.
Coffee - Sponge or soak with cold water
as soon as possible. Wash using detergent and bleach safe for fabric.
Remove cream grease stain with non-flammable dry cleaning solvent. Wash
again.
Crayon - Scrape with dull blade. Wash
in hottest water safe for fabric with detergent and 1-2 cups of baking
soda. If full load is crayon stained, take to cleaners or coin-operated
dry cleaning machines.
Deodorants - Sponge area with white
vinegar. If stain remains, soak with denatured alcohol. Wash with
detergent in hottest water safe for fabric.
Egg - Scrape with dull blade. Pre-soak
in cold or warm water for at least 30 minutes. Remove remaining with dry
cleaning solvent. Wash in hottest water safe for fabric with detergent.
Fruit and Fruit Juices - Sponge with
cold water immediately. Pre-soak in cold water for at least 30 minutes.
Wash with detergent and bleach safe for fabric.
Grass - Pre-soak in cold water for at
least 30 minutes. Rinse. Pre-treat with detergent. Wash using detergent,
hot water and bleach safe for fabric. On acetate and colored fabrics,
use 1 part of alcohol to 2 parts water.
Grease/Oil/Tar - Method 1: Use powder
or chalk absorbents to remove as much grease as possible. Pretreat with
detergent or non-flammable dry cleaning solvent, or liquid shampoo. Wash
in hottest water safe for fabric, using plenty of detergent. Method 2:
Rub spot with lard and sponge with a non-flammable dry cleaning solvent.
Wash in hottest water and detergent safe for fabric.
Ink-Ball Point Pen - Pour denatured
alcohol through stain. Rub in petroleum jelly. Sponge with non-flammable
dry cleaning solvent. Soak in detergent solution. Wash with detergent
and bleach safe for fabric.
Ink - Fountain Pen - Run cold water through stain until no more color will come out. Rub in lemon juice and detergent. Let stand 5 minutes.
Lipstick - Loosen stain with a
non-flammable dry cleaning solvent. Rub detergent in until stain outline
is gone. Wash in hottest water safe for fabric.
Meat Juices - Scrape with dull blade. Pre-soak in cold or warm water for 30 minutes. Wash with detergent and bleach safe for fabric.
Paint - Oil Base - Sponge stains with
turpentine, cleaning fluid or paint remover. Pre-treat and wash in hot
water. For old stains, sponge with banana oil and then with
non-flammable dry cleaning solvent. Wash again. Water Base - Scrape off
paint with dull blade. Wash with detergent in water as hot as is safe
for fabric.
Soft Drinks - Sponge immediately with cold water and alcohol. Heat and detergent may set stain.
Tea - Sponge with cold water as soon as possible. Wash using detergent and bleach safe for fabric.
Alcoholic Beverages - Pre-soak or
sponge fresh stains immediately with cold water, then with cold water
and glycerin. Rinse with vinegar for a few seconds if stain remains.
Blood stains, if fresh, may be removed by washing in cold water. If hard
and dry steep for a few hours in cold water, to which add a pinch of
baking soda. Washing and bleaching will finish the process. Never put
blood stains in hot water.
Glue - Sponge vinegar on spot
saturating spot, let sit for 20 minutes. Scrape with dull knife. Sponge
again, let sit then wash in hottest water safe for fabric.
Grease - Sponge spot with a mixture of
1Tbs. Salt to 4 Tbs. rubbing alcohol. Wash in hottest water safe for
fabric. If spot still remains, do not dry, use dry cleaning solvent and
re-wash.
Iodine - To remove iodine stains from linens, rub the stained area with a slice of lemon.
Milk, Cream, Ice Cream - Pre-soak in
cold or warm water for 30 minutes. Wash. Sponge andy grease spots with
non-flammable dry cleaning solvent. Wash again.
Nail Polish - Sponge with polish
remover or banana oil. Wash. If stain remains, sponge with denatured
alcohol to which a few drops of ammonia have been added. Wash again. Do
not use polish remover on acetate or triacetate fabrics
.
Paint Spots - Scrape dried paint with
dull blade. Sponge with several applications of equal parts ammonia and
turpentine. Wash in hottest water safe for fabric.
Perspiration - Sponge fresh stain with
ammonia; old stain with vinegar. Pre-soak in cold or warm water. Rinse.
Wash in hottest water safe for fabric. If fabric is yellowed, use
bleach. If stain still remains, dampen and sprinkle with meat
tenderizer, or pepsin. Let stand 1 hour. Brush off and wash. For
persistent odor, sponge with colorless mouthwash.
Rust - Soak in lemon juice and salt or oxalic solution (3 Tbs. oxalic acid to 1 Pt. warm water.)
Wine - Wine stains may be removed by holding the stained portion of the cloth in boiling milk.
Dye - If dye transfers from a
non-colorfast item during washing, immediately bleach discolored items.
Repeat as necessary before drying. On whites use color remover. NOTE: Do
not use color remover in washer, or around washer and dryer. It will
damage the finish of them.
|
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Eat a variety of nutrient-rich foods.
You need more than 40 different nutrients for good health, and no
single food supplies them all. Your daily food selection should include
bread and other whole-grain products; fruits; vegetables; dairy
products; and meat, poultry, fish and other protein foods. How much you
should eat depends on your calorie needs. Use the Food Guide Pyramid
and the Nutrition Facts panel on food labels as handy references.
-
Enjoy plenty of whole grains, fruits and vegetables.
Surveys show most Americans don't eat enough of these foods. Do you
eat 6-11 servings from the bread, rice, cereal and pasta group, 3 of
which should be whole grains? Do you eat 2-4 servings of fruit and 3-5
servings of vegetables? If you don't enjoy some of these at first, give
them another chance. Look through cookbooks for tasty ways to prepare
unfamiliar foods.
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Maintain a healthy weight.
The weight that's right for you depends on many factors including your
sex, height, age and heredity. Excess body fat increases your chances
for high blood pressure, heart disease, stroke, diabetes, some types of
cancer and other illnesses. But being too thin can increase your risk
for osteoporosis, menstrual irregularities and other health problems.
If you're constantly losing and regaining weight, a registered
dietitian can help you develop sensible eating habits for successful
weight management. Regular exercise is also important to maintaining a
healthy weight.
-
Eat moderate portions.
If you keep portion sizes reasonable, it's easier to eat the foods you
want and stay healthy. Did you know the recommended serving of cooked
meat is 3 ounces, similar in size to a deck of playing cards? A medium
piece of fruit is 1 serving and a cup of pasta equals 2 servings. A
pint of ice cream contains 4 servings. Refer to the Food Guide Pyramid
for information on recommended serving sizes.
-
Eat regular meals.
Skipping meals can lead to out-of-control hunger, often resulting in
overeating. When you're very hungry, it's also tempting to forget about
good nutrition. Snacking between meals can help curb hunger, but don't
eat so much that your snack becomes an entire meal.
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Reduce, don't eliminate certain foods.
Most people eat for pleasure as well as nutrition. If your favorite
foods are high in fat, salt or sugar, the key is moderating how much of
these foods you eat and how often you eat them.
Identify major sources of these ingredients in your
diet and make changes, if necessary. Adults who eat high-fat meats or
whole-milk dairy products at every meal are probably eating too much
fat. Use the Nutrition Facts panel on the food label to help balance
your choices.
Choosing skim or low-fat dairy products and lean cuts
of meat such as flank steak and beef round can reduce fat intake
significantly.
If you love fried chicken, however, you don't have to
give it up. Just eat it less often. When dining out, share it with a
friend, ask for a take-home bag or a smaller portion.
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Balance your food choices over time.
Not every food has to be "perfect." When eating a food high in fat,
salt or sugar, select other foods that are low in these ingredients. If
you miss out on any food group one day, make up for it the next. Your
food choices over several days should fit together into a healthy
pattern.
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Know your diet pitfalls.
To improve your eating habits, you first have to know what's wrong
with them. Write down everything you eat for three days. Then check
your list according to the rest of these tips. Do you add a lot of
butter, creamy sauces or salad dressings? Rather than eliminating these
foods, just cut back your portions. Are you getting enough fruits and
vegetables? If not, you may be missing out on vital nutrients.
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Make changes gradually.
Just as there are no "superfoods" or easy answers to a healthy diet,
don't expect to totally revamp your eating habits overnight. Changing
too much, too fast can get in the way of success. Begin to remedy
excesses or deficiencies with modest changes that can add up to
positive, lifelong eating habits. For instance, if you don't like the
taste of skim milk, try low-fat. Eventually you may find you like skim,
too.
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Remember, foods are not good or bad.
Select foods based on your total eating patterns, not whether any
individual food is "good" or "bad." Don't feel guilty if you love foods
such as apple pie, potato chips, candy bars or ice cream. Eat them in
moderation, and choose other foods to provide the balance and variety
that are vital to good health.
NOTE:
This information is designed to help adults make informed decisions
about their health and is intended to be used for general nutritional
information and educational purposes only. It is not intended to
prescribe, treat, cure, diagnose or prevent any particular medical
problem or disease, or to promote any particular product. You should
always consult your health care professional for individual guidance for
specific health concerns. Persons with medical conditions should seek
professional medical care before considering to follow the above
mentioned tips. |
