Recently I came down with my first case of poison ivy. And it's a doozy. A trip to the doctor last Monday has me on medication that's clearing it up quickly, though. I'll be happy to see it go away completely! Since this was my first case of the scratchy stuff, I did a little research online and discovered that a lot of the things I thought were facts about poison ivy turn out to be nothing but myths.

• Scratching will cause the rash to spread. Technically, this isn't true. The rash is caused by contact with urushiol oil from the poison ivy plant. If your skin still has traces of the oil and you scratch, you could transfer the oil to another part of your body. But, once the oil is gone, scratching will not spread the rash. However, take it from my personal experience, you don't want to scratch. I'm on a heavy-duty antibiotic to clear up the infection I have as a result of scratching.
  
• Poison ivy is contagious. Again, only contact with urushiol oil will cause the reaction. The rash itself is not contagious.
  
• Once allergic, always allergic to poison ivy. Not necessarily. Your sensitivity can change over time.

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My kids love fruit. Yours might too. But it never can hurt to have a little more fruit-filled inspiration in our lives. That's what one teacher thought just before setting her kindergarten class loose on this fruity art project. Still Life With Kool-Aid is what she calls it. And here's what Jessica Burkett did.

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Have you ever had an itch so bad that you felt like sitting for hours just to scratch? It's almost compulsive, but there's a deliberate connection between the brain, skin, and that need to fix an itch. In fact, scientists say even fish scratch themselves (I'll just have to take their word for it).

So what makes it feel so good? They used MRI machines to test 13 people as they scratched their legs, even without needing to. Researchers discovered that an itch doesn't even have to be present for a scratch to feel good. The brain pepped up where pleasure resides and at the same time suppressed areas of pain sensation.

Not only that, but areas regarding memory were also affected. This sends pleasure signals through the spinal cord to tell our brain "Keep scratching!" It is also the same reason that compels us to rub our stubbed toe or hurt head after bumping into something. Just imagine pain signals and pleasure signals trying to crowd into the brain at the same time. This traffic jam effect blocks out some of the sensations you wouldn't want to feel! Check out more here if you're curious about this mechanism.

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My six-year-old had a friend over after school the other day, and I eagerly served up a variety of fruit for snack time. It went pretty well. My own two guys ate watermelon, apple slices, and strawberries. And although our visitor's first reaction was, "I don't like vegetables," we were able to coax him into consuming a little fresh fruit.

Our guest chose watermelon. And he had a special request: "Can I have some salt?" he asked. Joey jumped right up and grabbed the salt container we rarely use in our house. Our new friend was happy.

So, what's the deal with salt? Is it OK to indulge a little? Or is it becoming a no-no to sprinkle our foods with tiny, salty white granules? According to a recent study, we'd be wise to adopt a low-sodium diet. It could cut the risk of heart disease by as much as 25 percent.

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Need a staple in your diet that's low in fat and loaded with protein, fiber, and slow-burning carbohydrates? Then this article is for you. It's all about beans.

It seems canned beans work in a pinch but if time permits, beans prepared from scratch are the best. Here's how to get the most bang for your beans:

• Wash and pick over beans to remove small stones and other foreign matter.

• Soak beans for eight hours, or overnight, in cold water. This makes them less likely to cause gas.

• If you're short on time, cover beans with cold water, bring to a boil, and simmer for two minutes. Remove from heat and allow them to sit, covered, for one hour.

• Discard soaking water. This gets rid of the starches that cause gas.

• Store dried beans in a tightly-sealed container in a cool, dry area. Beans kept longer than 12 months lose moisture and may require longer cooking. Age never diminishes nutrient value.

• Refrigerate cooked beans for up to five days. Freeze them for up to six months.

• One cup of dried beans equals three cups of cooked beans.

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