Summertime is made for relaxing. So why are you worrying about the weather, the kids, the food, and all those other little things? Chances are, what you’re stressing about isn’t even true. For instance…
The Myth: Moving quickly from heat to AC can make you sick.
The Truth: Temperature changes won’t give you—or your kids—the sniffles. But you should be careful of whom you’re spending time with inside during the heat wave. The closer you are to others who are sick, the more likely you’ll catch a bug, too.
The Myth: Chlorine makes your hair fall out.
The Truth: While the pool can damage your hair, it won’t trigger shedding. All you have to do is nurse it back to health in the shower afterward. Wash with clarifying shampoo and follow with conditioner. Or make a statement with a swim cap (they’ve come a long way in looks).
The Myth: The higher the SPF, the less chance of sunburn.
The Truth: The number SPF you rub on is less important than how often you apply it. SPF 15 sunscreen only offers about 5% less protection than SPF 60. Your best option is a good squirt of SPF 30, rubbed in well, several times daily when you’re at the beach or pool. Block the burn by reapplying every time you towel off after a dip.
The Myth: Wait 1 hour after eating before swimming.
The Truth: Actually, your body could benefit from a quick snack before your dip. Swimming makes muscles work hard, and the energy from a light bite, along with a few sips of water, will keep you active longer. And if you didn’t go so light and had a second helping of potato salad, don’t sweat it. You’re no more likely to cramp than on an empty stomach. Speaking of potato salad…
The Myth: Keep egg dishes cold at all times.
The Truth: There’s some fact to this, but you don’t have to create elaborate ice sculptures to prevent food poisoning. Just remember this simple rule: If the temperature is below 90°F, your dish will last 2 hours. If it’s above 90°F, you have 1 hour. Keep all egg-based dishes in a cooler with a cold pack until serving time.
The Myth: Cooking burgers until well done stops food poisoning.
The Truth: The only thing you’re killing is the flavor. Bacteria live mainly on the outside of meat. As soon as the burger hits the grill, those little buggers are dead. More cooking only drains juices from the inside of the patty. Buy a kitchen thermometer and take the burgers off when their inside temperature reaches 160°F. Consider it time saved—imagine that!
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