"The anxiety felt over higher food prices is going to be
just as widespread, and will
Fresh, frozen or canned fruits and vegetables, which is the best for you? The answer depends on the product and the season but can make a huge difference.
FDA stated, "In fact, some data showed that the nutrient content level for certain nutrients was higher in the frozen version of the food than in the raw version of the food. This is probably attributable to the fact that unprocessed (i.e., raw) fruits and vegetables may lose some of their nutrients over time under certain storage conditions."
The nutrititional value of most produce begins to deteriate the moment that it is harvested. Processing such as flash freezing and canning arrest the oxidation process. The heat used in the canning process reduces nutritional value in some product but actually improves the value in tomato product.
Today we have processing centers near the fields where the products are harvested and frozen or canned products are produced in many cases much quicker than the so called "fresh" produced can be placed in the grocery store. Processed produce often is much cheaper oz per oz because there is in short less wasteage.
Now if you are harvesting it out of your own backyard or Farmers Market, it's tough to beat the flavor.
A new study published in the American Journal of Clinical Nutrition shows . . . more
that women are better off eating plenty of calcium-rich food than relying on supplements for their intake of the mineral.
Postmenopausal women who got their calcium mainly from diet or from diet and supplements had a greater average bone mineral density (BMD) than women who got most of their calcium from supplements, principal investigator Dr. Reina C. Armamento-Villareal of Washington University School of Medicine in St. Louis and her colleagues found.
Read more:
Scientific American
The Baltimore Sun
The world's largest cereal maker, Kellogg's, with brands such as Apple Jacks and Frosted Flakes, has agreed to raise the nutritional value of the cereals and snacks it markets to children and to change how they market those products to children. . .
The new standard calls for a single serving of their products to contain no more than 200 calories; no trans fat and no more than 2 grams of saturated fat; no more than 230 milligrams of sodium, except for Eggo frozen waffles; and no more than 12 grams of sugar, not counting sugar from fruit, dairy and vegetables.
Because Kellogg's has gone to such great lengths to communicate their new program we are including here their Press Release with additional links to the Kellogg's website.
KELLOGG STRENGTHENS MARKETING PRACTICES TO CHILDREN,
ANNOUNCES FRONT-OF-PACK NUTRITION LABELING
BATTLE CREEK, Mich., June 14, 2007 - Kellogg Company today announced that it is undertaking two major initiatives that further strengthen its commitment to meeting consumers' health and nutrition needs by adjusting what and how the company markets to children and through new front-of-pack nutrition labeling.
"The initiatives we're announcing today set a new standard of responsibility and are consistent with our 100-plus year heritage, further strengthening our commitment to helping consumers make informed food choices," said David Mackay, president and chief executive officer, Kellogg Company. "Around the world, Kellogg continues to play an active role in helping consumers successfully manage both sides of the calories in/calories out equation through product choices, in nutrition education, community programs and partnerships promoting the importance of a balanced diet and physical activity."
Shifting the Mix of Products Marketed to Children Under 12
Kellogg will change what and how it markets to children under 12 using nutrition criteria. The company will use its new internal standard, the Kellogg Global Nutrient Criteria (Nutrient Criteria), to determine which products will be marketed to children on TV, print, radio and Internet as well as how those products are marketed, including use of licensed properties, Web site activities directed to children, promotions/premiums, product placement and in-school marketing. Kellogg will continue its practice of not advertising to children under 6.
The Nutrient Criteria set an upper threshold per serving of < 200 calories, < 2 grams of saturated fat, labeled 0 grams of trans fat, < 230 milligrams of sodium and labeled 12 grams of sugar.
"The nutrient criteria Kellogg has adopted are based on a broad review of scientific reports and experts," said James Hill, Ph.D., Professor of Pediatrics and Medicine at the University of Colorado Health Sciences Center and former member of the National Institutes of Health Taskforce on the Prevention and Treatment of Obesity. "I applaud the transparency Kellogg has demonstrated in their approach and believe the changes they are making represent meaningful progress and are a good first step."
Kellogg will apply the Nutrient Criteria to all of its products marketed to children under age 12 around the world. Those products that don't meet the Criteria (almost 50 percent of Kellogg products currently marketed to children worldwide) will either be reformulated to meet the Nutrient Criteria or they will no longer be marketed to children under 12 by the end of 2008. The Nutrient Criteria will also guide targeted future innovation and product development. Over time, the company will work toward providing consumers even more product choices with enhanced nutritional value.
"Today, only 27 percent of Kellogg advertising spending in the U.S. is directed to children under 12 and we've always approached that communication responsibly," said Mackay. "We're taking these steps to address increasing concerns about marketing to children and further strengthen our commitment to responsible marketing. In addition, we plan to increasingly emphasize products with enhanced nutritional value as well as continuing to find ways to emphasize nutrition and healthy lifestyles in our marketing to children."
Wherever possible, implementation of Kellogg commitments will begin immediately. For example, certain brands will feature better-for-you options in their advertisements. We will be making content enhancements to our child-directed Web sites, including adding automatic screen time limits and healthy lifestyle and nutrition messaging, plus limiting depictions of foods that don't meet our Nutrient Criteria in interactive activities like games, downloads and wallpaper. Subject to existing contracts, we also will not be using licensed characters as food forms, on front of pack or in advertisements unless that food meets the Nutrient Criteria. Full implementation of all commitments will be completed by the end of 2008.
Front-of-Pack Nutrition Labeling
Additionally beginning later this year, consumers will see Guideline Daily Amounts (GDAs) on the front of ready-to-eat cereal packages in the United States, Canada and Mexico. In the U.S., new packaging will feature an easy-to-use labeling system on the top, right-hand corner of cereal boxes, identifying percentages of calories, total fat, sodium and grams of sugar per serving. As a company, Kellogg is responsive to meeting the nutrient needs in the countries where it operates. As such, the front-of-pack labels will also identify the nutrients American consumers need to consume more of including fiber, calcium, potassium, magnesium, vitamin A, vitamin C and vitamin E. The percentages are based on a typical 2,000 calorie daily diet.
The front-of-pack summary gives a quick snapshot of how a food fits into a consumer's daily diet and complements the nutrition label found on the side panel. Kellogg first pioneered the use of GDAs in Europe and Australia, where the labeling approach has been well-received and adopted by the industry. Kellogg is also encouraging other food and beverage companies to join the initiative in the U.S., and is in ongoing dialogue with industry on uniformity in labeling.
Kellogg actively funds and partners with organizations, health agencies and governments around the world to communicate the importance of a balanced diet and physical activity. Over the past year, the company has invested nearly $10 million worldwide in health and nutrition initiatives and is committed to continuing these efforts.
With 2006 sales of almost $11 billion, Kellogg Company (NYSE:K) is the world’s leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, fruit snacks, frozen waffles, and veggie foods. The company's brands include Kellogg's, Keebler, Pop-Tarts, Eggo, Cheez-It, Nutri-Grain, Special K, Rice Krispies, Murray, Austin, Morningstar Farms, Famous Amos, Carr's, Plantation, Ready Crust and Kashi. Kellogg products are manufactured in 17 countries and marketed in more than 180 countries around the world. For more information, visit the company's Web site at www.kelloggcompany.com.
Editor's note: Visit the Kellogg Company Media Room (http://kelloggs.mediaroom.com) for more information including fact sheets, frequently asked questions and a link to the announcement webcast.
Limes may be most famous for their historical benefits to sailors. Limes are packed with Vitamin C and were eaten on ships to prevent scurvy, . . .
. . . a disease caused by that vitamin deficiency. In the eighteenth century, all British naval ships assigned to long journeys were required to carry limes. The nickname 'limeys' for British sailors has continued to this day.
Limes were originally grown on the Indian subcontinent and were popularized in Europe about the time of the Crusades. In the United States, limes were established in what is now named Florida by the sixteenth century. Today limes are grown in Florida, the Southwest, and California.
Selection
Select limes that are glossy and light to deep green in color. Limes should have a thin, smooth skin and be heavy for their size. Small brown areas on the skin should not affect flavor, but large blemishes or soft spots indicate a damaged lime. Ripe limes are firm, but not hard. Avoid limes that have a yellowish skin or are too small. A hard shriveled skin is a sign of dryness, as is a coarse thick skin. Limes are available year round in most supermarkets.
Storage
Limes may be stored at room temperature or in the refrigerator for up to 3 weeks. Limes store better in a plastic bag if placed in the refrigerator and those stored at room temperature will yield more juice. Take care to keep limes out of direct sunlight as they will shrivel and become discolored.
Varieties
The majority of limes are part of the Tahitian strain, believed to have originated in Tahiti. There are two common varieties of that strain: Persian and Bearss. The Persion is egg-shaped and contains seeds. The Bearss is smaller and seedless. Key limes are smaller and rounder than the Tahitian strain and have a higher acid content. These limes are mostly used in baking.
Preparation
Wash well before using, even if you are only using the juice. Limes are usually eaten raw, but may be included in baked or grilled dishes. Many recipes call for fresh lime juice. To juice by hand, roll the lime on a firm surface before squeezing out the juice.
Limes are also often used as garnish. Simply slice the lime in half and slice into several sections. Limes or lime juice are a great salt substitute and add a tangy flavor.
Read more: Wikipedia - Limes
What is Solanum? Solanum is a genus of annual and perennial plants that includes . . .
several cultivated species, including three major food crops come from this genus:
* Tomato - Solanum lycopersicum
* Potato - Solanum tuberosum
* Eggplant - Solanum melongena
Read more: Wikipedia.com
Most of us think of sugar for its unique sweetening properties but it has many other uses in our lives.
Sugar provides many necessary functional properties in cooking and baking.
Natural sugar:
1. Acts as a tenderizer by absorbing water and inhibiting flour gluten development
2. Helps prevent spoilage of fruit jellies and Preserves
3. Balances sour, bitter and spicy components in foods
4. Provides nourishment for yeast
5. Is hygroscopic and absorbs water from the atmosphere keeping baked goods moist and fresh
6. Steals water from bacterial cells killing them and preventing spoilage
7. Helps foods brown, called the Maillard Reaction
8. Adds flavor and balances acidic elements in rubs, brines, dressings and cures
9. Strengthens fiber and cell texture in fruits and vegetables during cooking
10. Incorporates air into shortening during creaming
11. Acts as a whipping aid to stabilize egg foams
Enhances smoothness, flavor and mouth feel. Sugar and sugar-sweetened foods are one of life’s pleasures, and sugar will always be an important food ingredient.
The Food and Drug Administration (FDA) is warning consumers not to eat certain jars of Peter Pan peanut butter . . .
or Great Value peanut butter due to risk of contamination with Salmonella Tennessee (a bacterium that causes foodborne illness). The affected jars of Peter Pan and Great Value peanut butter have a product code located on the lid of the jar that begins with the number "2111." Both the Peter Pan and Great Value brands are manufactured in a single facility in Georgia by ConAgra. Great Value peanut butter made by other manufacturers is not affected.
If consumers have any of this Peter Pan or Great Value brand peanut butter in their home that has been purchased since May 2006, they should discard it.
Symptoms of foodborne illness caused by Salmonella include fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten Peter Pan and Great Value brand peanut butter beginning with product code 2111 and have experienced any of these symptoms should contact their doctor or health care provider immediately. Any such illnesses should be reported to state or local health authorities.
FDA's warning is based on a just-completed epidemiological study by the Centers for Disease Control and Prevention (CDC), the states and local health agencies, which links 288 cases of foodborne illness in 39 states to consumption of varying types of Peter Pan peanut butter. This report was provided to FDA on February 13.
The outbreak appears to be ongoing and the first consumer may have become ill in August 2006. The cause of foodborne illnesses can be difficult to identify. As a result of extensive epidemiological testing and recent case control studies, CDC was recently able to identify Peter Pan peanut butter as the likely cause of illness. Great Value brand peanut butter beginning with product code 2111 is manufactured in the same plant as Peter Pan peanut butter and, thus, is believed to be at similar risk of contamination.
ConAgra is recalling all Peter Pan and Great Value peanut butter beginning with product code 2111 that already was distributed. The company also is destroying all affected products in their possession. The company will cease production until the exact cause of contamination can be identified and eliminated. ConAgra will advise consumers to destroy any Peter Pan and Great Value brand peanut butter beginning with product code 2111 in their possession. To assist in this endeavor, FDA has sent investigators to ConAgra's processing plant in Sylvester, Georgia where the products are made to review records, collect product samples and conduct tests for Salmonella Tennessee.
FDA will provide regular updates as more information becomes available.
Consumers who have questions should contact ConAgra at 866-344-6970.
Salmonellosis is an infection with a bacteria called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
