Spotlight On Glossary

Bruxism, the medical term for grinding or clenching teeth, is a problem for some children and adults while they sleep. In most instances, sleep bruxism is mild and may not require treatment, but in severe cases, it can cause headaches, jaw disorders, and damaged teeth.

Medical professionals don’t completely understand the causes of bruxism. You or your child may be at risk for sleep bruxism if you feel anxious or tense, or are experiencing suppressed anger or frustration. A hyperactive, aggressive, or “Type A” personality may also increase the odds of sleep bruxism.

Bruxism treatment options include jaw-aligning exercises, behavior therapy, or an oral appliance or mouth guard to prevent damage to your teeth.

If you think you have bruxism, consult your doctor or dentist to discuss diagnosis and treatment.

Bulgur wheat is used widely in the Middle East, where it is "a rural staple" that "takes the place of rice as an accompaniment to all kinds of dishes," writes Claudia Roden in The New Book of Middle Eastern Food. Bulgur is simply wheat kernels that have been steamed, dried, and cracked. The whole grain has a lovely nutty scent and flavor, and a chewy but tender texture. In Middle Eastern cooking, it's often used to make pilaf, or served with ground beef or lamb in a well-known dish called kibbeh, and forms the base of tabbouleh salad. Bulgur cooks quickly and pairs easily with many foods. With sauteed chick peas and wilted greens, it makes a simple and satisfying meal, and also helps turn salads into healthy entrees. You'll find bulgur at health food stores, in Middle Eastern markets, and in the ethnic section of many grocery stores.

White kidney beans, also called cannellini, are native to the Americas, related to pinto, red kidney and great Northern beans. Unlike the ancient fava beans, cannellini beans were relative latecomers to Italian tables, thought to have been cultivated in Tuscany since the 17th century.

Cannellini beans are staples in Tuscany, where residents are often called “mangiafagioli,” or bean-eaters.

To shorten their cooking time, dried cannellini beans should be soaked overnight in cold water, rinsed, and drained before cooking. Like other dried beans, cooking them in too much water dilutes the flavor and texture; most recipes call for enough water or stock to cover the beans by just three inches.

A long cooking time and low cooking temperature ensure the beans will hold their shape and develop a creamy texture.

High-protein and low-cost dried beans, including cannellini, are sometimes called “poor man’s meat,” and usually sell for well under a dollar per pound.

These members of the parsley family are year-round kitchen staples. Originally from the Middle East, where dark reddish and purple carrot varieties are still grown, the familiar orange carrot was probably cultivated by the Dutch in the 17th century. Carrots' bright orange color comes from beta-carotene, a pigment and antioxidant from which vitamin A is derived. Besides their reputation as a good source of beta-carotene and vitamin A, carrots are versatile--good for snacks as well as for cooking and baking. When diced and sauteed, carrots join onions and celery to form mirepoix, the flavor base of savory French cooking. Carrots can be shredded and added to salads and sandwiches or muffins and cakes. In the market, look for deep orange carrots--the deeper the color, the higher levels of beta-carotene--that are slender and firm without cracks. Carrots are available year-round, but if you encounter any at a farm stand or farmer's market this summer, snag them--fresh carrots are incredibly sweet and tender.

Chicken stock is the full-bodied liquid extracted by simmering chicken bones and meat in water with onions, carrots, celery, and various herbs and spices. Chicken stock can serve as the base for soup, but also provides a flavorful, low-calorie medium to heat vegetables. By replacing some of the butter or oil with chicken stock when a recipe calls for sauteing vegetables, you can reduce the fat and the overall calorie content of your dish without completely sacrificing the taste. Chicken stock is simple to make at home, though time-consuming. Although most commercial chicken stock is high in sodium, there are a few brands that put out good-quality packaged stock that's lower in sodium, including Pacific Natural Foods, whose free-range, low-sodium chicken broth is a good substitute for your own.