Corn and Bean Salsa Prep time: ten minutes Recipe makes: 10 servings Ingredients: 1 onion, peeled and chopped finely 4 tablespoons cut fresh cilantro 1 can low-sodium dark beans, rinsed and drained 1 cup frozen corn kernels, defrosted 1½ cups chopped fresh tomatoes Juice of ½ lime 1 may diced chilies 2 whole-wheat pitas Equipment and supplies: Knife and cutting board Measuring spoons and cups Large bowl for mixing Instructions: Combine all the substances in a bowl and combine well.Orser, M.D., Ph.D., F.R.C.P.C. And her research group at Sunnybrook Wellness Sciences Center and Mount Sinai Medical center looked at two sets of anesthetized mice – one treated with a medication that inhibits a known memory-blocking receptor, and one treated with a control option. When tested thirty minutes and at 1 day after anesthetic publicity, the mice in the control group exhibited a storage deficit that had not been seen in the mice treated with the blocking substance, stated Dr. Orser. We discovered that the storage deficit in the post-anesthetic period could possibly be completely avoided by treatment with a medication that inhibits the memory-blocking receptor. Research in individuals including anesthetics and their results on memory are specially challenging, said Dr.