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Your Good-Better-Best Guide to the Grocery

One of the best things about supermarkets can also be the most confusing: all the choices! When walking from aisle to aisle, it can be overwhelming to look at all the products in each section. Just think of all the choices when you’re looking at the entire wall of cereal or a large cooler packed with tiny yogurt cups! Trying to find the best item—especially when you're trying to eat healthier or watch your intake of calories, fat or sodium—is not always a walk in the park. Within each section of the grocery store, you'll find plenty of healthful foods that can help you reach your goals. But sometimes you have to make a food choice based on budget constraints, availability or taste preferences that isn't ideal. Not to worry. This "Good, Better, Best" guide will help you make the best possible choices on your next trip to the store. If you're new to eating healthy, start at the bottom and work your way up to the top of the lists over time. Even if all you can afford is in the "good" category, you're still doing pretty well. If you prefer the taste and texture of the "better" item to the "best" choice, that's OK, too. Or maybe you're facing a hotel breakfast buffet or trying to find something healthy to eat at a party and all you'll find is the "good" choice. No matter what your situation, you'll still be able to make the best possible choices by using this simple guide. MILK Good Better Best 2% milk 1% milk Skim milk It has 3 fewer grams of fat than whole milk, yet still offers calcium, vitamin D, magnesium, and protein for your body. It's a useful stepping-stone as whole- and vitamin D-milk drinkers make the healthy transition to low-fat dairy. With a mere 2 grams of fat per cup, it slashes the fat found in 2% milk by more than half. This lower-fat version of milk still has 30% of the daily dose of calcium, as well as vitamin D. It's fat-free, yet provides about the same amount of calcium and protein as higher-fat options. This is the best choice, especially for heavy milk drinkers. Skim milk may take some getting used to because it’s thinner, but it has lower amount of saturated fat and your heart will love that. YOGURT Good Better Best Low-fat Low-fat + fortified Plain nonfat Greek Low-fat yogurt is made with skim or low-fat milk, which cuts calories and fat but still provides calcium and protein. Beware of added sugar (plain yogurt, flavored with fruit or topped with whole-grain cereal is your best bet). A great up-and-coming trend in the yogurt aisle is supplementing yogurts with vitamin D. There aren’t many food sources of vitamin D, which helps in immunity and cancer prevention, so this is a great way to get an extra dose. This plain, thick, smooth yogurt has 21 fewer grams of sugar and 60 fewer calories than it's fat-free, flavored counterparts but still leaves in a great amount of protein, calcium and vitamin D. Get our expert recommendations for the best yogurts. BREAD Good Better Best Whole grain 100% whole wheat Light 100% whole wheat Bread "made with whole grains" usually contains a mix of refined flour and whole grain flour. It has a lighter texture and taste than whole wheat, making it a good choice for people who are transitioning from white bread to 100% whole-wheat bread. While it's lower in fiber, it is usually enriched with vitamins and minerals. Bread made with 100% whole wheat doesn't contain any refined or enriched flour. It's less processed and higher in fiber than white bread and whole-grain breads. Make sure "whole wheat flour" is the first ingredient on the label or else it's an imposter! This combines 100% whole wheat with calorie control. Some of the whole-wheat varieties can pack up to 100 calories per slice. Light whole-wheat bread can help you cut up to 130 calories from your sandwich if you're watching your weight. Here's how to pick the best bread. CEREAL Good Better Best Cereal without marshmallows, bright colors or clusters Whole-grain cereal Whole-grain cereal that's low in sugar If you're going to eat cereal, avoid those made like desserts (with marshmallows, clusters, chocolate flavors and bright colors). Cereals that meet these criteria are enriched with vitamins and minerals (better than nothing), but they are highly processed, full of sugar--sometimes up to two tablespoons per serving--and seriously lacking in fiber. A cereal made with whole grains is a better choice, but don't believe anything you read on the front of the box. Look for whole grains to be the #1 ingredient on the nutrition label and make sure there is at least 3 grams of fiber per serving. Kashi Cinnamon Harvest and Kashi Autumn Wheat are good options that contain 6 grams of fiber per serving. The best cereal is made from whole grains and very little sugar (5 or fewer grams per serving). Grape Nuts and Total are good examples. If you’re used to cereal with more sweetness, add fresh berries or sliced fruit to help you get your 5-a-day. Get SparkPeople's top cereal picks here. PASTA Good Better Best Durum wheat pasta Whole-wheat pasta Omega-3 enriched whole-wheat pasta Standard spaghetti noodles, made from durum wheat, aren't inherently unhealthy. They're slightly less processed than semolina pasta and contain some protein and plenty of carbohydrates for energy. But durum wheat flour is refined and stripped of important nutrients like fiber. Whole-wheat noodles contain more fiber and protein per serving, while providing energy-giving carbohydrates. Load them up with vegetables and low-fat tomato sauce for a nutritious meal. Get more nutrition per bite with whole-wheat noodles that are enriched with omega-3’s. Commonplace in most supermarkets, they provide all of the goodness of whole-wheat pasta with an added dose of heart-healthy Omega-3 fatty acids. DELI MEAT Good Better Best Chicken or turkey slices Low-sodium lean meats Whole cuts of meat (preferably homemade) Buying lean deli meat cuts like chicken or turkey is better than bologna, salami and processed meats, which are higher in fat and sodium and contain nitrates, which are believed to be carcinogenic. Low-sodium lean meats are better choices for your sandwiches. Look for a low-sodium version of your favorite lean lunch meat (such as turkey or chicken). Purchasing your own skinless chicken or turkey breast to grill or bake, then slice is the best way to go. It's lower in salt, less expensive, and won't contain any of the additives of processed or packaged meat slices--and you can cook it yourself to reduce the fat and calories, depending on your method. With all the options in the grocery store, it’s easy to find items to feel good about buying. But remember: Healthy eating isn't about perfection. All foods do have some merits and even if you can't eat ideally all the time, that's OK. By striving to make the best choices from what is available to you, you'll make a real difference in your health! This article has been reviewed and approved by SparkPeople resident expert Becky Hand, Licensed and Registered Dietitian.Article Source:

5 Ways to Prevent Food from Going to Waste

Food spoils--and quickly! When thinking about your own kitchen, you may not view the food you toss or the leftovers you never eat as money down the drain, but food waste has a major impact on your bank account and the environment. The Natural Resources Defense Council reports that "American families throw out approximately 25 percent of the food and beverages they buy. The cost estimate for the average family of four is $1,365 to $2,275 annually." Fortunately, you can start at home and do your part to help curb food waste. You’ll be thinking green and stretching your dollars further at the same time. Some simple changes can have big effects! Here are a few ideas to get you started. Create a plan—and stick to it! Meal planning is a critical step to help you spend less and waste less. When you know what you're going to eat today, tomorrow and this coming weekend, you will only purchase the foods you need at the store, preventing you from buying foods on a whim only to have them spoil before you eat them. Creating the plan isn't enough—you must stick to it if it's going to work. Setting your sights for making chili next weekend is great, but when you lose track of time during the week and let the veggies wilt, you are throwing away more than spoiled food; you're wasting your money, too. Stay on top of your planned meal schedule by keeping a calendar on the fridge to remember what’s on the menu each day. When planning, account for all the foods you have to buy and creatively use them throughout the week. Use that eight-pack of whole-wheat hamburger buns for a cookout one night and tuna sandwiches for lunch the next day, for example. Scrape your scraps. Look for new ways to use food scraps. Instead of throwing away half an onion or extra bits of carrot, store extras in a container in the freezer. Once you’ve saved enough, boil them in water to make your own homemade vegetable broth that you can use when cooking rice and soup. (You can also compost your food scraps.) Don't like the heels of a loaf of bread? Chop them up and bake your own croutons, or dry them to use as breadcrumbs. (Your heart will thank you, too! Most store-bought breadcrumbs still contain trans fat.) Leftover bits of chicken, fish, shrimp, or tofu can be used in a soups or salads the next day. If you have a dog, you may be able to treat her to certain scraps from fruits, vegetables, and meats as a treat, but check with your vet first. Plan to preserve. Consider preserving your own food if you don't have time to eat it before it goes bad. Pickling, canning, drying (dehydrating) and freezing are all ways to extend the shelf life of many fresh fruits, vegetables and meats. We often only think of cucumbers when it comes to pickling, but in reality, almost any vegetable can be pickled. Canning your own fruits, vegetables, sauces and soups can be a fun family event, and it can make farm-fresh foods available all winter. Raisins are dried grapes, but have you ever considered drying mango, pineapple or apple slices? This can be done in a food dehydrator or on a low setting in your oven. However you do it, drying fruit is a great way to make your own grab-and-go snacks and to prevent fruit from going bad. The freezer is often underutilized. Bread, scrambled egg mix, leftover coffee, tea, and broths can all be frozen for later use. Your homemade soup, cooked rice and other dinner entrees can also be frozen if you don't have a chance to eat the leftovers in time. Try using an ice cube try to store single serving pieces of purees, sauces and beverages. Freeze leftover coffee for an iced coffee drink, or a cube of frozen veggie broth to whip up some gravy later in the week. Make smoothies down the road by freezing mashed or chopped fruit. Almost anything can be frozen except for canned foods in the can (although they can usually be removed and frozen) and eggs in the shell. The USDA’s Freezing and Food Safety information sheet offers tips on freezing food and thawing it successfully. Keep your eyes on the size. Serving up the correct portion size can help stretch you food dollars and eliminate waste created from uneaten portions—not to mention cut calories for weight management! You should be getting two servings from each boneless, skinless chicken breast. If you’re cooking for one or two, cut your meat into the correct portion sizes and freeze the rest that you won’t eat right away. Stick to these proper portions to feed more people per dollar and cut down on what you may be scraping off the plate! Compost. Throwing away (or composting) food should be your last resort if you can't eat it or preserve it first. When food lands in a landfill, it's out of sight, out of mind. So what's the big deal? Well, food and lawn waste makes up 25% of all waste in landfills, which are so densely packed that oxygen isn't readily available. When oxygen is lacking during the decomposition process, the food emits methane gas, which is 20 times more toxic than carbon dioxide. All this methane is bad for the environment, and the inhospitable conditions of landfills make it difficult if not impossible for natural materials like food to break down properly. Each ton of organic matter we can divert from a landfill can save 1/3 of a ton of greenhouse gases from being emitted into the environment. Plus, composting can provide you with your very own "black gold" for free, allowing you to condition and enrich your soil, saving money and turning your food into nutritious fertilizer that will nourish future plants. If you can’t think of a way to utilize extra foods and food scraps, composting is a better alternative than the trash. Think of it as a way to save the nutrients you’ve paid for by transferring them into new foods as you garden! Many foods can be composted, and it's a lot easier and sanitary than you might think. Check out SparkPeople's Composting Guide for Beginners to get started. Overall, reducing food waste requires you to become more aware of what you’re tossing and come up with creative ways to utilize the scraps—or prevent them entirely. Becoming a leftover king or queen, being a savvy shopper, and serving up proper sizes will all help you become a more efficient user of food, saving you money and helping preserve our natural resources. Selected Sources: Garden Compost from Freezing and Food Safety from Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill from the NRDC Article Source:

4 Good Reasons to Buy Local Food

If you’re buying California-grown organic strawberries because you know organic food is better for the environment, then you might want to reconsider your purchase—or at least your motivations. While choosing organic over "conventional" does reduce the pesticide burden on the ecosystem, shipping organic food thousands of miles across the country creates an even greater environmental woe—fossil fuel consumption. Says Barbara Kingsolver, author of the book Animal, Vegetable, Miracle, transporting fruit from California to New York, for example, is about "as efficient as driving from Philadelphia to Annapolis and back in order to walk three miles on a treadmill in a Maryland gym." In a 2005 issue of the journal Food Policy, researchers stated that although organic farming is valuable, the fact that organic food often travels thousands of miles to get to our supermarkets creates environmental damage that outweighs the benefit of buying organic. Before the advent of the highway, most food was grown or raised on family farms, packaged or processed nearby, and sold in local retail outlets. Today, this has become the exception to the rule, as the average North American meal logs more than 1,500 miles from farm to table. Although this shift results in an exceptional selection at the grocery store, it causes a host of other problems. Taste, quality, freshness, and nutritional value all decrease, and the environmental burden balloons. So what’s the alternative? Buy local. Buying food that a nearby farmer has grown or raised uses far less fossil fuels, and the benefits don’t stop there. Locally grown food is also better for:

  • Your taste buds: Traditionally, farmers selected breeds of crops for their flavor and growing abilities, and let them ripen until ready to eat. Now, more often than not, breeds are selected for their ability to withstand the rigors of cold storage and cross-country transport and are plucked from the vine far before their time. This results in tomatoes whose flavor only slightly resembles tomatoes and strawberries that are strawberries in name only. Buying local will yield food so fresh and ripe that your taste buds won’t know what hit them.
  • Your health: The moment an item of produce parts from its mother plant, its nutritional value begins to decline. Produce at the supermarket has likely been in transit or sitting in the display case for days or weeks. Local produce was probably picked in the last 24 hours and is still in its nutrient prime.
  • Farmers: According to Stewart Smith from the University of Maine, in the year 1900, 40 cents of every dollar a consumer spent on food went to the farmer. Today, only 7 cents goes into the pockets of food growers. The remainder is spent on storage, packaging, marketing, and shipping. Farmers are struggling more than ever as a result. Buying directly from local farmers can help reverse this trend.
  • Your local economy: In his book Eat Here, Reclaiming Homegrown Pleasures in a Global Supermarket, Brian Halweil states that, in comparison to imported produce, "a dollar spent locally generates twice as much income for the local economy." All that extra money circulating in your neck of the woods translates into better schools, safer streets, and nicer parks perfect for picnics with all the healthful foods you purchased locally.
Buying local also means buying what’s in season in your area and not buying what isn’t. Thanks to modern supermarkets, we’re so accustomed to having what we want when we want it (watermelon in April, asparagus in September and tomatoes in the dead of winter) that eating any other way sounds like deprivation. Yes, getting used to tomato-less winters can be a challenge. You'll soon realize that tomatoes taste better when you’ve waited for them, not only because they’re at their season’s best, but also because you’ve waited. Kingsolver says, "It’s tempting to reach for melons, red peppers, tomatoes, and other late-summer delights before the summer even arrives. But it’s actually possible to wait, celebrating each season when it comes, not fretting about it being absent at all other times because something else good is at hand." The variety of a local, seasonal menu is a boon to your health, too. The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) recommends choosing a variety of foods, to cover all of your nutritional bases. Eating local fits the bill. There is no strict definition for mileage of local food, but generally anything grown within a 50- to 100-mile radius is considered local, and obviously, the closer the better. The best source for it is your local farmers market. You’ll find veggies, fruits, meats, and cheeses, and you’ll get to buy them from the hands that picked, dug, fed, or cultured them. Depending on what you’re buying, the price may be higher or lower than you’ll pay in a supermarket, but it will always be fresher and tastier. To find a farmer’s market near you, check out Another option is to join a buying club. Farmers deliver many orders to one person’s home (or another centralized location), and the rest of the club members pick up from there. To find a buying club in your area, visit, select your state, and look for the "Beyond the Farm" link at the top of the page. It will take you to a directory of buying clubs that exist in your state. Local food isn't just another passing trend. While it might be difficult or impossible to buy all of your food locally, any amount of local food you can find and purchase will still benefit the health of your community, the planet, and your own body, too.Article Source:

The 8 Best Fast Food Breakfasts

You know that breakfast is important, but when you're in a pinch in the morning, sometimes fast food is the quickest option. It's no secret that fast food isn't the healthiest or most nutritious option, but when it's the only option, whether you're traveling or running late for work, it helps to know how to make the best choices. Some menu items are definitely better than others. There are countless grab-n-go restaurants, each offering a different menu from the next, and with a little searching, you can find one option at each location that's lower in fat, sodium and calories than the others. Many fast food breakfasts can provide enough fat to last you all day, enough saturated fat for three days and sodium in levels that will make your blood pressure spike just looking at them. So how do you make the right choice? Do your research before you're in a pickle so that you know what to order for your quickie meal. Nearly every fast food restaurant lists nutrition information on its website, and SparkPeople's nutrition experts have done the research for you, listing the best options (or lesser evils) for each restaurant in our Dining Out Guide. And here, we’ve put together a "best of breakfast" list to guide you through your morning. And with the heftiest breakfasts out there racking up around 1,000 calories, placing a smart order can help keep you continue achieving your goals even when you’re pressed for time. When you’re ordering, look for keywords that will tip you off to selections that are higher in fat and calories. High-fat meats like sausage, bacon and steak are sure to add grams of fat (and saturated fat) to your breakfast. A bit of cheese on an egg can fit into a great calorie level for a meal, but extra cheddar topped on a breakfast sandwich or burrito can send it over the edge. Some restaurants add sauces to their meals that can amp up the calorie level, so stipulate no sauce or sauce on the side, if possible. Any menu choice with a biscuit will usually be higher in the calorie and fat department than English muffins or toast. One thing you won’t find when you’re looking at the drive-thru menu is the presence (or amount) of trans fats in each food. Many restaurants have eliminated trans fats from certain menu items, a smart move because trans fat is now known to be the most unhealthful fat you can consume. It's so bad, that experts are saying we shouldn't eat any, yet some restaurant foods contain up to seven grams of trans fat. This is information you’ll need to seek out before you place your order. Trans fat should be avoided whenever possible. If the nutrition facts on a restaurant website don't list trans fat, be wary. Below, we’ve done a bit of research for you by picking one breakfast item from each of eight popular fast food restaurants. None of these breakfast choices are ideal in terms of nutrition or health promotion, but if you’re going to choose fast food, these items have the fewest grams of fat, trans fat and calories at their respective locations. Note that the sodium levels are still quite high, as they are in most fast food options, so select lower sodium foods throughout the rest of the day to balance out your total sodium intake. Restaurant & Menu Item Calories Total fat Saturated Fat Trans fat Sodium Arby's Egg & Cheese Sourdough 392 12 g 3 g 0 g 1,058 mg Burger King Ham Omelet Sandwich 330 14 g 5 g 0 g 1,130 mg Carl's Jr. Sourdough Breakfast Sandwich 460 21 g 9 g Unknown 1,050 mg Chick-Fil-A Chicken Burrito 410 16 g 7 g 0 g 940 mg Hardee's Frisco Breakfast Sandwich 420 20 g 7 g Unknown 1,340 mg Jack In The Box Breakfast Jack 290 12 g 4.5 g 0 g 760 mg McDonald's Egg McMuffin 300 12 g 5 g 0 g 820 mg Subway Cheese Sandwich 400 17 g 7 g 0 g 940 mg None of these items should be part of your diet on a regular basis, but as the occasional treat or breakfast on-the-run, you can make them fit into an otherwise balanced and healthy diet. For more healthy and quick breakfast ideas that you can grab from your own kitchen, check out these speedy morning meal ideas. And remember that with a little planning, breakfast can be quick, easy, and healthy. This article has been reviewed and approved by Becky Hand, Licensed and Registered Dietitian.Article Source:

With Drug Costs In Crosshairs, Health Firms Gave Generously To Trump’s Inauguration

Facing acute risks to their businesses from Washington policymakers, health companies spent more than $2 million to buy access to the incoming Trump administration via candlelight dinners, black-tie balls and other inauguration events, new filings show.

Drugmaker Pfizer gave $1 million to help finance the inauguration, according to documents filed with the Federal Election Commission. Amgen, another pharmaceutical company, donated $500,000. Health insurers Anthem, Centene and Aetna all gave six-figure contributions.

They joined a surge of corporate donors from multiple industries to break inauguration-finance records even as then-President-elect Donald Trump promised to “drain the swamp” of Washington influence-peddling.

But the stakes for the health industry were especially high as the new administration prepared to take power.

Two weeks before Pfizer’s donation, Trump told Time magazine: “I’m going to bring down drug prices.” At the same time, one of his top goals was repealing Obamacare — the Affordable Care Act — and its billions in subsidies for insurance companies and hospitals.

Also writing checks for the inauguration were drugmaker Abbott Laboratories, drug wholesaler Caremark, insurer MetLife and Managed Care of North America, a dental benefits manager.

Trump’s inaugural committee raised $107 million, more than twice as much as for any previous presidential investiture. President Barack Obama’s 2009 inauguration held the previous record of $53 million.

Obama banned corporate donations that year and limited individual donations to $50,000 but accepted corporate grants for his 2013 inauguration.

No health company gave more to Trump’s event than Pfizer, whose profits for Lyrica, Prevnar 13 and other high-priced medicines could come under pressure if the Medicare program for seniors is allowed to negotiate on cost, as Trump has suggested.

Lyrica alleviates nerve and muscle pain. Prevnar 13 is a vaccine against pneumococcal pneumonia.

Along with several other pharma companies, Pfizer is the subject of a Justice Department investigation over donations to charities that help Medicare patients avoid copayments for expensive drugs.

Pfizer CEO Ian Read is also a vocal advocate of cutting corporate income taxes, which Trump has pledged to do. The Obama administration thwarted Pfizer’s $160 billion deal to move its legal residency to low-tax Ireland to merge with Botox maker Allergen.

Pfizer’s $1 million donation entitled it to four tickets to a “leadership luncheon” with “select Cabinet appointees and House and Senate leadership,” according to a solicitation brochure obtained and posted online by the Center for Public Integrity.

“As it has been the case with previous presidential inaugurations, we made a financial contribution to the 58th Presidential Inaugural Committee and a group of our senior leaders participated in various official events,” said Pfizer spokesperson Sharon Castillo. She declined to identify the executives.

[protected-iframe id="442ff9974251cdfcdf9ad1ece483aa5e-7618883-107024162" info="//" width="100%" height="479" frameborder="0"]Amgen’s inauguration gift of $500,000 was the second-biggest from a health care donor. The company makes Enbrel for arthritis and Epogen for anemia, among other drugs.

Amgen’s contribution bought it two tickets to “an intimate dinner” with then-Vice President-elect Mike Pence and his wife, Karen Pence. Amgen CEO Robert Bradway was among seven pharma executives who met with Trump in the White House on Jan. 31, although that wasn’t part of the inauguration package.

Amgen spokesperson Kelley Davenport declined to comment beyond describing the company as joining “numerous other donors from a diverse group of industries and individuals” supporting the event.

Pfizer also got entrée to the Pence inaugural dinner. Both companies had access to balls, receptions, luncheons, concerts and other events available to lesser donors.

Neither Pfizer, Amgen nor other large, health care donors to Trump’s inauguration made contributions to Obama’s 2013 inauguration, which did accept corporate money. Pfizer gave $250,000 to President George W. Bush’s 2005 inauguration.

The biggest health care corporate donor to Obama’s 2013 investiture was drugmaker Genentech, which gave $750,000, records show. The company did not contribute to Trump’s inauguration. “Prior to the 2016 election, we made a decision not to sponsor any inaugural activities for the foreseeable future,” said Genentech spokesperson Susan Willson.

Contributors for this year’s event also included insurer Anthem, one of the largest participants in the Affordable Care Act’s online marketplaces, and Centene, which also sells insurance plans through the online exchanges. Anthem gave $100,000 while Centene gave $250,000.

Both companies’ marketplace businesses depend on generous federal subsidies that would be jeopardized by an ACA repeal or other actions by the administration. Anthem has pressed the administration to preserve the subsidies and tighten rules for marketplace enrollment.

Anthem CEO Joseph Swedish was one of a group of insurance executives who met with Trump in February. Swedish met again with Trump in the White House last month, Modern Healthcare reported.

Centene, which manages state and federal Medicaid programs for low-income people in many states, also benefited from the ACA’s Medicaid expansion. Analysts see the company as especially vulnerable to a potential repeal of Obama’s health law.

KHN’s coverage of prescription drug development, costs and pricing is supported in part by the Laura and John Arnold Foundation.

10-year-old who lost leg to cancer gets gift that makes her feel understood

A 10-year-old girl battling cancer is cherishing a gift after her leg was amputated because of cancer.

Dylan Probe of Houston, Texas, was diagnosed with Ewing sarcoma, a type of bone cancer, after doctors discovered a tumor on her right heel last year.

>> Need something to lift your spirits? Read more uplifting news

Dylan has always been active. Before she turned 10, she completed three triathlons, KHOU reports. Losing her leg was difficult, but she has remained positive.

“She said, ‘You know what, Mommy? Cancer’s not going to win no matter what.’ I said, ‘What do you mean?’ She goes, ‘Well, either I’ll be cured or I’ll go to heaven. Either way, I win,'” her mother, Megan Probe, told KHOU.

>> Texas girl gets American Girl doll just like her

The fourth-grader was recently given an American Girl doll named Hope, who has a prosthetic leg.

“I love it!” Dylan said in a video shared to the Love What Matters Facebook page.

Dylan said she has another doll named Faith that she received earlier in her cancer treatment. Faith, like Dylan, has no hair.

>> Read more trending news

“You have to have faith and you have to have hope to get through this, or otherwise it’s going to be horrible, not that it’s great, but it’d really be horrible,” Dylan told ABC News. “If you believe and you have faith and you have hope, then things will turn out OK.”

>> 'She's just like me': Girl gets doll that is a quadruple amputee

Dylan’s cancer journey has been documented in a photo series captured by Sherina Welch. The Huffington Post reports that Welch ordered the new doll from A Step Ahead Prosthetics, which creates dolls for children who have lost limbs.

Check out some of the photos below or by clicking here.

If you would like to donate to help Dylan’s family with medical costs, click here.

11 Cooking Tips Pro Chefs Swear By (and You Should Too)

Add seasoning as you cook. Don’t overcrowd the pan. Resist the urge to slice into cooked meat before it rests. If you're as obsessed with the Food Network as we are (*praise hands emoji* to Ina Garten), chances are you’ve heard these cooking tips before. They're some of the simplest ways to make your food taste more delicious with little effort.

And chefs have tons of these tips they use every single day—that most of us non-culinary experts have zero clue about (surprise, surprise) but can easily start trying in our own kitchens. Like now.

1. Use an extra baking sheet for even heating.

Home ovens tend to heat hotter from either the top or the bottom. Good news: It's not just because your oven is from the 1950s. You’ll know if the bottom is hotter, for instance, if you’ve noticed cookies getting dark on the bottom, while the top stays pale (or vice versa). To fix this, try putting an empty baking sheet on the shelf either above or below the item you’re baking—whichever is hotter. This will absorb some of the heat and help things bake or roast more evenly.

-Tiffany MacIsaac, owner and pastry chef at Buttercream Bakeshop in Washington, D.C.

2. Chop your garlic first.

Chop garlic before you prep any other ingredients. It takes at least 10 minutes for the allicin (garlic’s main antioxidant compound) to release and be beneficial to the body. If you’re cooking the garlic, pour the oil you’ll use for cooking on top of the chopped garlic in a small bowl, and let it sit while you do your other prep work. Then when you put the oil in the pan, you’ll have garlic-infused oil that creates multiple dimensions of garlicky flavor in your dish.

-Ariane Resnick, certified clinical nutritionist and author of  The Bone Broth Miracle

3. Add soy sauce to your barbecue.

Soy sauce: It's not just for dunking sushi. It's actually in some of the best barbecue sauces, because it gives depth of flavor and umami to meats. Dark soy sauce is ideal for cooking, sauces, and marinades because it has a robust flavor, intense color, and a lower salt content than light versions. Look for a naturally brewed option (the flavor is more complex than chemically brewed ones) like Sushi Chef Dark Soy Sauce.

-Thomas Boemer, chef at Revival and Corner Table in Minneapolis

4. Season your butter so you can use less.

Adding extra seasoning to butter adds a flavor that you wouldn’t get with plain butter—so you can use less overall (even though we know that third tablespoon is tempting). Thyme, garlic, and lemon zest are solid choices to add (this does wonders for meat). You taste it, but it’s subtle. To make it: Heat butter in a saucepan until foaming, then remove butter from heat and add your herbs or flavorings. Let sit for a minute, then strain and refrigerate in an airtight container for up to 3 weeks.

-James Lintelmann, chef at Baptiste & Bottle in Chicago

5. If you love Greek yogurt, try labneh.

You probably know that you can replace higher-fat ingredients such as sour cream, mayonnaise, and butter with Greek yogurt. While it works well, labneh is even better. A strained yogurt cheese that’s thicker and creamier than Greek yogurt, labneh can even be used in place of butter in baking. It adds flavor, moisture, and brings a lightness to enhance any dish.

-Brandon Shapiro, chef de cuisine at Wildwood Kitchen in Washington, D.C.

6. Try salt in hot drinks.

A sprinkle of sea salt doesn’t just make food more flavorful. It also intensifies the flavor of hot tea or coffee, bringing out subtle flavors that you might have missed in your previous cup of joe. It also neutralizes any bitterness. Next time you think about adding a teaspoon of sugar, try a touch of salt first, and see how much the flavor jumps.

-Stefan Pickerel, corporate chef for The Spice & Tea Exchange

7. Swap cream for cauliflower.

Cauliflower is good for more than just making low-carb rice. When steamed then puréed, it’s also a great way to add richness and body to anything that would benefit from a creamy texture—think risotto or “creamed” spinach. It’s not just lighter than the heavy cream, but it also offers extra nutrients and fiber.

-Sascha Weiss, head of menu and product development for Project Juice

8. Balance flavors with vinegar.

Make vinegar your friend (if you haven't already... we see you, ACV drinkers). It’s a light and refreshing way to make an average dish taste way better in less than a minute. Add a splash of red wine vinegar to braised meats at the end of cooking to brighten the flavors. If a soup tastes too salty, a bit of balsamic vinegar can help bring balance.

-Nick Melvin, executive chef at Venkman’s in Atlanta

9. Try venison in place of beef.

When you can find it, replace beef with venison. It has the same amount of protein as beef and about 1/5 of the fat—even less than skinless chicken breast but with much more flavor (TBH). Opt for a premium cut (loin, rack, or tenderloin), use a very hot pan or grill, and cook it to medium rare to retain moisture and flavor. And always look for grass-fed venison raised without hormones or steroids when available.

-Brad Famerie, executive chef at PUBLIC and Saxon + Parole in New York City

10. Infuse your oils with turmeric.

Homemade turmeric oil adds earthy flavor (and health benefits) to roasted vegetables, fingerling potatoes, and salad dressings. And it’s easy to make: Combine 1 cup coconut oil and a 1-inch piece of fresh turmeric in a small saucepan and simmer over medium-low heat for 30 minutes, or until the oil has a deep orange color. Cool the oil to room temperature, strain it, and refrigerate in an airtight container or jar for up to a week.

-Marilyn Schlossbach, owner of Langosta Lounge in Asbury Park, New Jersey

11. Add most of your fat at the end of cooking.

A tablespoon of butter or oil added at the end of cooking will add more flavor than 4 or 5 tablespoons added at the start of the cooking process. When you add fat at the end, it rests on the surface of the food instead of melding or combining with your ingredients. Fat on the surface transfers directly to your tongue, giving your taste buds something to be happy about. And isn't that what we're all striving for in life the kitchen?

-Rachel Muse, founder of Talk. Eat. Laugh. in Salisury, England   

Should You Lift Weights to Lose Weight?

“Muscle weighs more than fat.” You’ve probably heard that phrase a million times before. And although it's false (a pound is a pound), you may have taken it to mean you should stay far, far away from the weight rack if you’re trying to drop pounds. We get where you’re coming from, but it’s not exactly that cut and dry. 

Photo: @daphneemarie via Twenty20 The Need-to-Know

At the most basic level, losing weight comes down to being at a caloric deficit, which means you take in fewer calories than you burn, says Nick Tuminello, a personal trainer and author of Strength Training for Fat Loss. You could do that by skipping your afternoon vending machine visit or by jogging for an hour after work or—yep—by lifting weights. While some studies show cardio is king when it comes to the best exercise for weight loss, there’s something to be said for strength training. Weight training, aerobic physical activities, and long-term waist circumference change in men. Mekary RA, Grøntved A, Despres JP. Obesity (Silver Spring, Md.), 2014, Dec.;23(2):1930-739X. Effects of aerobic vs. resistance training on visceral and liver fat stores, liver enzymes, and insulin resistance by HOMA in overweight adults from STRRIDE AT/RT. Slentz CA, Bateman LA, Willis LH. American journal of physiology. Endocrinology and metabolism, 2011, Aug.;301(5):1522-1555. With lifting, you’re still burning calories and fat all over—including your midsection. Harvard researchers found men who lifted weights for 20 minutes a day had less stomach fat than those who spent the 20 minutes doing cardio. Weight training, aerobic physical activities, and long-term waist circumference change in men. Mekary RA, Grøntved A, Despres JP. Obesity (Silver Spring, Md.), 2014, Dec.;23(2):1930-739X. As for women: This study found resistance training helps women reduce their risk of fat in the belly region.

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But more importantly, there’s what happens after you’ve built muscle. Muscle burns more energy (read: calories) throughout the day than fat does, so having more muscle stokes your metabolism. A recent study found that nine months of resistance training increased study participants’ resting metabolic rate by an average of 5 percent. Effect of resistance training on resting metabolic rate and its estimation by a dual-energy X-ray absorptiometry metabolic map. Aristizabal JC, Freidenreich DJ, Volk BM. European journal of clinical nutrition, 2014, Oct.;69(7):1476-5640. 

Think of it this way: Even if you’ve committed to the couch for a Big Little Lies marathon, the more muscle you have, the more calories your body will burn while you’re just vegging out. “Basically, you have a bigger engine that needs more fuel,” Tuminello says. We’re not talking massive amounts of calories—adding one pound of muscle will burn an extra five to 10 calories per day, Tuminello says—but every little bit helps you inch closer to the calorie deficit needed to lose weight. 

Even though exercise (no matter what type) is always a good idea, intensity is key. More challenging workouts will have a greater impact on your metabolism, which helps you burn more fat during and after exercise, Tuminello says. 

The Best Way to Lift for Weight Loss

You can tweak your strength-training sessions to maximize the number of calories you burn. Tuminello suggests focusing on metabolic resistance training (MRT), which is basically high-intensity interval training (HIIT) with resistance added. He suggests performing circuits (completing 3 rounds of 3 to 4 total-body exercises back to back) and complexes (circuits using the same piece of equipment to minimize down time). For example, you might grab a pair of dumbbells and perform bent-over rows and then go straight into Romanian deadlifts and then dumbbell squats without resting in-between.

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The idea is to get your heart rate elevated and keep it there, but you also want to make sure the dumbbells you pick up are challenging without compromising your form. Lifting heavier weights for fewer reps burns significantly more calories for two hours after a workout than more reps with lighter weights. Effects of resistance exercise bouts of different intensities but equal work on EPOC. Thornton MK, Potteiger JA. Medicine and science in sports and exercise, 2002, Apr.;34(4):0195-9131.

Don't Be a Slave to the Scale

Here’s the catch: Building muscle might have you looking and feeling fitter and more toned, but those changes may not be so obvious when you hop on the scale. That’s because muscle is denser than fat, and one pound of fat takes up about four times as much space as muscle. “If the mirror is looking good, but the scale isn’t necessarily changing, what you’re really doing is changing the composition of your body,” Tuminello says. And that's a great thing! You’re losing fat and gaining muscle, which resistance training does more effectively than endurance training, according to recent research. This post from a fitness Instagrammer sums it up: She’s clearly her fittest at 140 pounds, even though that’s 18 pounds heavier than her lowest weight. 

A post shared by Kelsey Wells (@mysweatlife) on Jul 26, 2016 at 8:55am PDT Don't Forget About Diet

Yes, exercise, including resistance training, is essential for general health, weight loss, and weight maintenance, but don’t forget that diet is No. 1 when it comes to weight loss. Research shows that a combination of diet and exercise is the way to go for sustaining it. “Pay attention to your diet to better reveal your shape and use strength training to improve that shape,” Tuminello says. Besides, the benefits of a healthy diet and daily exercise go way beyond just weight loss. So rather than getting hung up on numbers—especially if it’s causing you to obsess and step on the scale every single day—ditch the weigh-ins and focus on how your clothes fit and how you feel. Your mental health will thank you.

19 No-Sugar Lunches to Help You Steer Clear of That Afternoon Slump

You may not think of lunch as being a particularly sugary meal, but between the honey in bread, high-fructose corn syrup in ketchup and salad dressings, and molasses in barbecue sauce, you’d be surprised how much of the added stuff sneaks into your midday meal. Avoid those pitfalls with these 19 homemade no-sugar recipes. The soups, salads, wraps, and bowls are quick, satisfying, and all-natural as far as any sources of sweetness are concerned.

1. Avocado Pea Smash Photo: Be Good Organics Some people might balk at the idea of pairing avocados with peas, but don’t knock it 'til you try it. The legumes add some extra folate and magnesium to your lunch, and that brilliant green color is bound to lift a meh mood.  2. Salmon Quinoa Salad With Balsamic and Olive Oil Dressing Photo: A Sassy Spoon With salmon and quinoa in one bowl, this 15-minute lunch is all about getting in your healthy fix quickly. A homemade balsamic dressing ensures that you’re not getting any of the added sugar that can sneak into the bottled version.  3. Tuna Spinach Salad Photo: Family Food on the Table Transform a humble can of tuna into a colorful lunch by adding veggies and a sprinkle of mozzarella. Bound with Greek yogurt instead of mayonnaise, it’s not only healthier but much more protein-packed than what you’d find at your corner deli.   4. Mediterranean Hummus Bowl Photo: Innocent Delight With olives, chickpeas, and feta piled onto a bed of veggies, there’s so much savory goodness going on here. Olive oil and hummus make sure you’re getting healthy fats without any of the sugar of a conventional dressing. 5. Peanut Sesame Zucchini Noodles Photo: Dish by Dish Sesame noodles at restaurants can often hide a ton of hidden sugar in their slightly sweet sauces. This one goes minimal, using nothing but peanuts, soy, and sesame oil as a coating for the zoodles. It’s a super-easy, no-cook way to satisfy a take-out craving.  6. Mango Shrimp Stuffed Avocado Photo: Kevin Is Cooking Instead of added sugar, let fruit add some natural sweetness to your lunch. Here, juicy mango pieces team up with mild avocado and shrimp, plus jalapeños for a spicy kick, for a lunch that hits every taste bud.   7. Grilled Chicken, Avocado, and Spinach Wrap Photo: My Gorgeous Recipes Take your standard grilled chicken wrap up a notch by seasoning the meat with garlic and paprika, and adding avocado and just a touch each of cheese and sour cream. Be sure to check the ingredients on your tortilla to make sure there aren’t any added sugars hiding in there. 8. Green Bean Panzanella Salad Photo: Natalie Paramore If you can’t decide between a sandwich and a salad for lunch, here’s your solution. With cubed bread tossed into a heap of vegetables and feta, this panzanella satisfies carb cravings and provides a significant portion of produce. 9. 5-Ingredient Mediterranean Pasta Salad Photo: Real Food Whole Life Most store-bought pasta salads use sugary dressings as an easy way to add taste. But this fresh version goes for much more wholesome ways to incorporate flavor: artichoke hearts and sun-dried tomatoes for tanginess, Kalamata olives for a salty touch, and whole-wheat pasta for nuttiness.    10. Make-Ahead Tex Mex Sweet Potato Lunch Bowls Photo: She Likes Food Instead of a wrap, stuff your burrito filling into a baked sweet potato. With a garlicky avocado dressing drizzled on top, it’s an incredibly filling plant-based lunch you can easily pack for work.  11. Easy Paleo Salmon Cakes Photo: Cotter Crunch Bound by eggs, butternut squash purée, and coconut flour, these pan-seared, herbed salmon cakes are the perfect, well-balanced gluten-free lunch. They’re also freezer friendly, so feel free to make a bigger batch to save for future convenience (hello, meal prep!). 12. Green Goddess Sandwich With Chickpea Avocado Mash Photo: Ally's Cooking Crammed with all sorts of green goodness from the avocado and pesto sauce, plus chickpeas and goat cheese for added protein, this is no wimpy vegetarian sandwich. Brown bag this for a lunch you’ll look forward to all morning.  13. White Bean and Vegetable Soup Photo: Tasty Mediterraneo Take time out of a busy day to warm up with this comforting bowl. While it’s brothy and light, the potatoes and white beans add just enough heft and creaminess to make it satisfying. Perfect with crusty bread for dipping too. 14. Sriracha Egg Salad Sandwich Photo: Toaster Oven Love No mayo in sight in this egg salad—instead, trusty Greek yogurt steps in for the creaminess, while a generous dash of Sriracha takes the flavor over the top. Nestle a few homemade kale chips into the mix for added crunch and fiber. 15. Pomegranate Pistachio Tabbouleh Photo: Supper in the Suburbs A classic bulgur wheat tabbouleh gets a texture and taste upgrade with the addition of crunchy pistachios and pomegranate seeds, plus sprinkles of cinnamon and nutmeg. This recipe is a great example of how you really don’t need sugar to give a dish flavor; whole foods and spices do the job just as well, if not better. 16. Quick Mushroom Quinoa Soup Photo: Veggie Primer Make this 30-minute recipe the night before so that lunch the next day is a no-brainer. With quinoa soaking up the broth and chickpeas adding more protein, there’s so much to chew on here that it’s actually more like a hearty stew than a soup. 17. Sausage Stuffed Sweet Potatoes Photo: Seasonal Craving Need a simple way to fit in several layers of the food pyramid at once? This recipe does the trick. With sautéed greens and sausage stuffed inside a sweet potato, you’re getting healthy fats, protein, veggies, and complex carbs in a three-ingredient meal.  18. Chicken and Spinach Salad Jars Photo: Foxes Love Lemons Gotta love those super-efficient meals-in-jars. This one isn’t your straightforward chicken salad either; additions such as grapes and walnuts are simple, but make it just a bit more special. 19. Quick Healthy Lunch Noodle Cup Photo: Vanishing Veggie A healthier spin on those instant ramen noodle cups, this portable noodle soup comes with fresh veggies plus tofu for some plant-based protein. Just pour in hot water when you’re ready to dig in.


Nonprofit Linked To PhRMA Rolls Out Campaign To Block Drug Imports

A nonprofit organization that has orchestrated a wide-reaching campaign against foreign drug imports has deep ties to the Pharmaceutical Research and Manufacturers of America, or PhRMA, the powerhouse lobbying group that includes Eli Lilly, Pfizer and Bayer.

A PhRMA senior vice president, Scott LaGanga, for 10 years led the Partnership for Safe Medicines, a nonprofit that has recently emerged as a leading voice against Senate bills that would allow drug importation from Canada. LaGanga was responsible for PhRMA alliances with patient advocacy groups and served until recently as the nonprofit’s principal officer, according to the partnership’s tax forms.

In February, LaGanga moved to a senior role at PhRMA and stepped down as executive director of the Partnership for Safe Medicines — just as the group’s campaign to stop import legislation was revving up.

Both PhRMA and the partnership have gone to great lengths to show that drugmakers are not driving what they describe as a “grass-roots” effort to fight imports — including an expensive advertising blitz and an event last week that featured high-profile former FBI officers and a former Food and Drug Administration commissioner.

The partnership’s new executive director, Shabbir Safdar, said LaGanga resigned from the group to avoid the appearance of a conflict of interest.

“That’s why Scott’s not executive director anymore,” he said. PhRMA declined to make LaGanga available for an interview.

A Kaiser Health News analysis of groups involved in the partnership shows more than one-third have received PhRMA funding or are local chapters of groups that have received PhRMA funding, according to PhRMA tax disclosures from 2013 to 2015. Forty-seven of the organizations listed in the ads appear to be advocacy organizations that received no money from PhRMA in those years.

The Senate push to allow Americans to buy pharmaceuticals from Canada comes as more patients balk at filling prescriptions because of soaring drug prices. Prescription medicines purchased in the U.S. can run three times what they cost in Canada, data from the company show. In 2016, about 19 million Americans purchased pharmaceuticals illegally from foreign sources through online pharmacies or while traveling, according to a Kaiser Family Foundation poll; many survey respondents cited pricing disparities as the reason.

The U.S. drug industry has strongly opposed efforts to open the borders to drug imports, but PhRMA is not mentioned in the partnership’s recent advertising blitz. The nonprofit said its grass-roots effort is supported by 170 members, including professional organizations and trade groups.

The nonprofit describes PhRMA as a dues-paying member with no larger role in shaping the group’s activities. Partnership spokeswoman Clare Krusing would not say how much each member contributes. PhRMA spokeswoman Allyson Funk declined to say whether PhRMA funds the partnership.

“PhRMA engages with stakeholders across the health care system to hear their perspectives and priorities,” Funk said. “We work with many organizations with which we have both agreements and disagreements on public policy issues, and believe engagement and dialogue are critical.”

LaGanga is listed as the nonprofit’s executive director on each of the partnership’s annual tax filings since 2007, the earliest year for which they are available from ProPublica’s Nonprofit Explorer.

LaGanga wrote a 2011 article about the partnership’s origins. Published in the Journal of Commercial Biotechnology, it described “public-private partnerships in addressing counterfeit medicines.” His PhRMA job was not disclosed.

From 2010 to 2014, the organization hosted a conference called the Partnership for Safe Medicines Interchange. At a 2013 event posted to YouTube, LaGanga thanks pharmaceutical companies for sponsoring the event, most of them PhRMA members.

The partnership recently launched its ambitious ad campaign — including television commercials, promoted search results on Google and a full-page print ad in The Washington Post and The Hill. The group’s YouTube page shows recent commercials targeted to viewers in 13 states.

“We don’t disclose specific ad figures, but the campaign is in the high six figures,” Safdar said.

The campaign warns against the alleged dangers of legalizing Canadian drug imports. The commercials ask voters to urge their senators to “oppose dangerous drug importation legislation.”

The newspaper ad reads, “Keep the nation’s prescription drug supply safe. Urge the Senate to reject drug importation measures.” Its splash headline declares that “170 healthcare advocacy groups oppose drug importation,” touting a letter to Congress signed by its many members. It lists 160, and PhRMA’s name is not included.

“Having a big membership allows the coalition to present what looks like a unified show of grass-roots support … but it does raise questions about which members of the coalition are really driving and funding the group’s policymaking,” said Matthew McCoy, a postdoctoral fellow at the University of Pennsylvania who studies patient advocacy groups.

The list of “grass-roots groups” includes at least 64 trade organizations representing the biomedical industry, professional associations representing pharmacists, a private research company and two insurance companies.

One group that signed the letter, the “Citrus Council, National Kidney Foundation of Florida Inc,” represents a single volunteer, according to an email from the group. A spokesman for the National Kidney of Foundation of Florida said the volunteer’s views contradict the position of the umbrella group, and said the foundation supports “any sort of drug importation that allows our patients to have access to drugs at the best price.”

Two of the hepatitis advocacy groups listed — the National Association of Hepatitis Task Forces and the California Hepatitis C Task Force — are run by the same person: Bill Remak. Remak said the groups receive small amounts of PhRMA funding.

“I don’t enjoy having to take this extreme position of saying we shouldn’t import at all, but until we have some oversight regime, some way of protecting consumers, it’s a really tough call,” he said in an interview.

“Current drug importation proposals do not appear to have equal safety and chain-of-custody accountability laid out adequately for patient safety concerns,” said William Arnold, president of the Community Access National Network, an advocacy and support group for people living with HIV/AIDS or hepatitis in Washington, D.C. His group did not accept money from PhRMA from 2013 to 2015.

Last week, the partnership hosted a panel at the National Press Club featuring former FBI director Louis Freeh and former FDA commissioner Dr. Andrew von Eschenbach. The discussion focused on the health and legal dangers of online pharmacies.

“You can talk about lowering prices, but if a drug comes with a high probability of toxicity and death, that comes at a high cost to the patient,” von Eschenbach said. “That’s what’s at issue with drug importation.”

Each speaker argued that the bill co-sponsored by Sen. Bernie Sanders (I-Vt.) would be harmful to patients. That legislation would provide a mechanism for Canadian drug manufacturers to sell to U.S. consumers and pharmacies. Sanders introduced the bill in February. Around the same time, the partnership sent emails to member organizations seeking help to stop such a measure.

In the House, Rep. Elijah Cummings (D-Md.) introduced a similar bill to Sanders’, along with 23 other Democrats. In January, Sens. John McCain (R-Ariz.) and Amy Klobuchar (D-Minn.) also introduced a bill to allow drug imports from Canada.

Speakers at the partnership event claimed importation would lead to a flood of counterfeit medicines laced with arsenic, fentanyl and lead paint.

“These drugs are manufactured in jungles, in tin drums, in basements … those are the sort of sanitary conditions we’re talking about here,” said George Karavetsos, a former director of the FDA’s Office of Criminal Investigations.

Josh Miller-Lewis, Sanders’ deputy director of communications, refuted those arguments in an interview. He said Canadian drugmakers can apply for licenses, and all drugs would have to come from FDA-inspected plants.

Both von Eschenbach and Karavetsos have ties to the pharmaceutical industry: Von Eschenbach left the FDA in 2009 to join Greenleaf Health, which counsels pharmaceutical clients, before starting his own consulting company; and Karavetsos counsels pharmaceutical clients at DLA Piper, a Washington, D.C., law firm.

This isn’t Sanders’ first attempt to legalize importation. But Politico reported in October that PhRMA is bolstering its war chest by another $100 million a year, suggesting to many industry watchers that drugmakers are gearing up for a ferocious fight.

“I think it’s safe to say pharmaceutical corporations are prepared to spend some fraction of their multibillion-dollar profits to fight drug importation and any other policy that might end the plague of overpriced medicine,” said Rick Claypool, research director for Public Citizen, a watchdog group critical of the drug industry.

Kaiser Health News (KHN) is a national health policy news service. It is an editorially independent program of the Henry J. Kaiser Family Foundation.

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