Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Join Chef Ralph Pagano in the kitchen with some QuickBytes, as he prepares seamless recipes using the nutrient-dense, non-GMOm and gluten-free grain, Sorghum. This ancient grain, made in America, is naturally high in fiber, iron, potassium, and protein.  It’s also high in antioxidants and rich in B complex vitamins. Sorghum is an excellent source of energy. This very versatile grain comes in several different forms.  It’s commonly used in pilafs and vegetable salads. It is also frequently made into flour used in baked goods likes breads, muffins, cookies, and piecrusts. Sorghum flour allows for a gluten-free option to many recipes.

An Education On Orthopedic Health And How It Benefits Your Overall Well Being

While the healthcare system has changed over the years the doctor-patient relationship remains one of the most important parts of medicine. And today on The Balancing Act we’ll visit Oasis Orthopedic and Spine Integrated Services to meet a group of doctors who not only excel in the craft of medicine but also have shown their […]

Big Bank with a Community Feel

As technology has evolved to offer greater modern day conveniences, service industries have been challenged to maintain a human touch in the face of increasing automation. Today on The Balancing Act, we’ll be profiling Apple Bank, a New York City institution that has been providing banking services to their customers for over a century. As […]

What To Consider When Choosing A Primary Care Physician

Primary care was the largest platform of health care delivery in the United States when measured in 1961. Four decades later, models continue to reveal more people seek primary care than any other type of healthcare service. The Balancing Act caught up with Dr. Vikram Gupta, founder of GMed Healthcare to learn in greater detail […]

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