Tuesday, July 28, 2015


Makes 1 jar
– 2 cups of hazelnuts
– 1/2 a cup of water
– 1/2 a cup of maple syrup
– 3 tablespoons of raw cacao powder
Bake the hazelnuts at 180C for about ten minutes, then take them out of the oven and allow them to cool.
Once cool place them in a food processor and blend for about ten minutes, until they totally break down. Then add the maple syrup and cacao and blend again, before gradually pouring in the water – it’s important that the first three are properly mixed before you add the water though as you may not need it all.
- Deliciously Ella

Panera Bread Drops Long List of Ingredients

Acesulfame K. Ethoxyquin. Artificial smoke flavor.
The first, an artificial sweetener; the second, a preservative; and the third, a flavor enhancer, are just a few of the ingredients that Panera Bread wants to banish from its kitchens by the end of 2016.
In doing so, Panera would join the growing ranks of food companies and restaurants that have announced plans to eliminate a variety of artificial preservatives, flavors and colors, as well as different kinds of sweeteners and meat from animals raised with antibiotics, in response to consumer demands for transparency and simplicity in the foods they eat.
“We’re trying to draw a line in the sand in the industry so that consumers have an easy way to know what’s in the food they buy,” said Ron Shaich, chief executive of Panera.
In the last six months, at least a dozen food companies and restaurant businesses have announced plans to reformulate products to eliminate ingredients. “To me, this has gone way beyond anything that could even be remotely considered a fad and become a powerful trend,” said Carl Jorgensen, director for global consumer strategy focusing on wellness at Daymon Worldwide, a consulting firm.
Nestlé USA has said it will remove artificial flavorings and colors from its chocolate candy products, including brands like Butterfinger and Baby Ruth, as well as from Nesquik powdered drink mixes.
Hershey in December said it would work to replace high-fructose corn syrup in sweets like York peppermint patties and Almond Joy candy bars. Two months later, the company said it was moving to make all of its products from “ingredients that are simple and easy to understand.”
Kraft recently said it would replace the artificial colorings that give Macaroni and Cheese its orange hue with colors derived from spices like turmeric and paprika, and PepsiCo announced that it would use sucralose to sweeten Diet Pepsi instead of the artificial sweetener aspartame.
Last month, McDonald’s became the latest major restaurant chain to say it would no longer sell products made with chicken treated with human antibiotics. A few weeks later, Tyson Foods, a major meat company that is one of McDonald’s suppliers, said it would eliminate such antibiotics from its poultry and begin working to get them out of other meats as well.
Even Snackwell, which started its life as a brand with reduced fat, is undergoing a makeover aimed at getting rid of high-fructose corn syrup, hydrogenated oils and artificial colors and flavors. “In this day and age, the consumer who was satisfied with reduced fat or fat-free 20 years ago is not satisfied with that any more,” said Vincent Fantegrossi, chief executive of the Back to Nature Foods Company, which is owned by Brynwood Partners, a private equity group.
Retooling an iconic brand is tricky. Companies must make sure that consumers cannot detect any change in taste, texture or quality, or all may be lost.
“That actually makes the challenge for companies like us that have well-known brands greater, compared to small companies that can simply make a product from scratch without these ingredients,” said Leslie Mohr, marketing manager for NestlĂ© USA’s confectionary business.
While most of the companies have been careful to say they are merely responding to consumer demands, not making a value judgment on such ingredients, they often face heavy criticism. Chipotle Mexican Grill’s announcement that it had eliminated genetically modified ingredients from the foods it makes — though, like Panera, not from the sodas it sells — evoked a torrent of outraged responses.
The Washington Post editorial board called Chipotle’s move a “gimmick” that was “hard to swallow,” while NPR’s popular food blog, The Salt, accused the company of having a double standard for adopting sunflower oil, which it said was often treated with a pesticide known for weed resistance.
“This is a complicated issue, and I would suggest there is less here than meets the eye,” said L. Val Giddings, a senior fellow at the Information Technology and Innovation Foundation.
Mr. Giddings noted that although General Mills got a lot of publicity for eliminating genetically modified ingredients from original Cheerios, those were just a tiny part of the cereal’s ingredients. “I think what they were doing at least in part was testing the water to see if they could capitalize on it, and what they have found is pretty illuminating,” he said. “The move had no impact on sales.”
Mr. Shaich said Panera’s decision to come up with what it calls “The No No List” had more to do with protecting the sales it has. The list is based on research and standards developed by Johns Hopkins, the Environmental Working Group, the Natural Resources Defense Council and various European governments.
“I’m not a scientist and I’m not wading into the debate over whether any of these things cause cancer or are otherwise bad for you,” he said. “I just think this is where the consumer’s head is right now.”
Panera uses more than 450 ingredients to prepare its foods. The company had to work with both its suppliers and their suppliers, who themselves were not always sure whether their products contained the ingredients Panera has decided to eliminate.
“These ingredients have been added over time to improve efficiency and consistency and as preservatives as supply chains have gotten longer and longer,” said Sara Burnett, senior quality assurance manager at Panera.
Solutions are not always perfect. Panera is rejecting titanium dioxide, a whitener commonly used in products like ice cream and icings, from its mozzarella, yet cheese browns as it ages. “We don’t know how customers will react,” Ms. Burnett said.
Salad dressing proved the menu item most difficult to reformulate, she said, in part because different oils impart specific viscosity and taste. For Greek salad dressing, Panera had to take apart the spice mix it used and go back to the basics — lemon juice, garlic, oregano and rosemary.
“We learned we don’t have to have these things on the list,” Ms. Burnett said, “so why have them?”
Correction: May 6, 2015
An article on Tuesday about Panera Bread’s decision to remove many artificial colors, flavors and preservatives from its ingredients erroneously included one cereal among those from which General Mills has eliminated genetically modified ingredients. Grape-Nuts is made by Post, not General Mills, and therefore is not one of the cereals affected.

Starbucks Buzz

What's the buzz from Starbucks?
They were giving samples of their hummus and gluten free crackers at the drive thru last week. I spoke to the girl that was handing them out and she said they are coming out with some new gluten free pastries by the end of the summer. Cheese danish and a raspberry bar/coffee cake. At this point they have a flourless chocolate cookie that is gluten free and of course their marshmallow treat bar. They keep pushing that treat bar on me acting like it is a real treat, but I don't want cereal with my coffee, I want a yummy danish, that is what I crave!

Almond Milk

A false advertising suit claims Almond Breeze is only 2 percent almonds

How much of your almond milk is actually made from almonds? A new false advertising lawsuit against Almond Breeze maker Blue Diamond alleges it’s far less than the packaging would have you believe.
Blue Diamond doesn’t list what percentage of Almond Breeze is made from almonds in the U.S., but a U.K. Almond Breeze website says it’s only 2 percent, FoodNavigator-USA reports.
The lawsuit, filed July 14 in New York, doesn’t specify what percentage the average customer would deem acceptable for purchase, but it does say “upon an extensive review of the recipes for almond milk on the internet, the vast majority of the recipes call for one part almost and three or four parts water, amounting to 25-33% of almonds.”
Plaintiffs Tracy Albert and Dimitrios Malaxianis argue in the suit that the product’s packaging, which includes pictures of almonds and the phrase “made from real almonds,” deceives customers into thinking they’re buying a product made mostly from almonds. The lawsuit also claims “that consumers allegedly purchased the product based on the belief that it was a healthy and premium product,” food law attorney David L. Ter Molen told the site.
When the issue came up in the U.K. three years ago, its Advertising Standards Authority said customers likely understood how much water was needed to create almond milk: “We considered that, whilst consumers might not be aware of exactly how almond milk was produced, they were likely to realize… that the production of almond milk would necessarily involve combining almonds with a suitable proportion of liquid to produce a ‘milky’ consistency.”
Blue Diamond did not respond immediately to TIME’s or FoodNavigator-USA’s requests for comment.

Monday, July 27, 2015

Oral Allergy Syndrome

Do you or your child get an itchy mouth after eating fresh fruits? Dr. Mankad explains oral allergy syndrome, food allergies and cross-reactivity: http://www.kidswithfoodallergies.org/…/food-allergies-and-c…

Sunday, July 26, 2015

You are What You Eat: Getting the Right Balance of Omega-3s and Omega-6s

by Judi Epstein MSN, ARNP 

Consuming healthy fats is an important part of supporting a healthy body. And essential fatty acids are important for healthy skin. Since your body
balance omega 3 and 6 healthy fats judi epstein arnp healthy skin hemp seeds flax chia walnuts salmon olive oil
does not naturally make essential fatty acids (EFA), you must get them from the foods you eat.
Essential fatty acids (Omega-3s and Omega- 6s) are the building blocks of healthy cell membranes and are the key elements in a natural skin care diet. Omega-3s and Omega-6s are polyunsaturated fats that help produce the skin’s natural oil barrier and help keep it hydrated. If your skin is dry, inflamed or prone to breakouts you may not be getting enough EFAs in your diet.
Research suggests that increasing your EFAs with Omega- 3s can assist in reducing the inflammation associated with acne, psoriasis, rosacea and eczema. In addition, Omega- 3s can help boost your immunity, reduce symptoms of depression and joint pain, and may also help lower your risk of stroke and heart disease.
Omega-3 fatty acids can be found in the following cold water fish which they obtain from eating algae and plankton: herring, mackerel, anchovies, sardines and salmon.
Omega-3 fatty acids are also found in: hemp seeds and oil, chia seeds, flax seeds and oil, hazelnuts, pecans, walnuts and eggs.
The standard American diet is often out of balance and ‘heavy’ in Omega 6s which tend to increase inflammation in the body. You can cut down on omega- 6 levels by reducing your consumption of processed and fast foods as well as minimizing your intake of corn, soy and cottonseed oils.
To boost the health of your body and your skin, it’s important to keep your Omega-3s and Omega-6s in balance.
flax chia seed linseed oil omega 3 essential fatty acids healthy skin body judi epstein arnp holistic wellness redmondMake it a point to know where your food comes from, know your farmers or grow your own food, read labels and keep it simple, avoid foods that are genetically modified (GMO), try and eat organic or unsprayed fruit and vegetables, organic or free range meat or wild game, and choose smaller wild caught fish that are lower in mercury. (www.ewg.org/safefishlist).
So be mindful of what you eat… and your body will thank you.

Friday, July 24, 2015

Supplements and Older Women

I was asked in an interview recently about what advice I had for women in their 60's and 70's. They specifically wanted to know about supplements. Okay, Vitamins B12 and D3, calcium citrate, and magnesium would be a good place to start. It becomes more difficult to absorb B12 as we get older, vitamin D3 (cholecalciferol, the active form) is crucial for bone and muscle health which reduce the risk of falls; calcium citrate works well if you have less stomach acid, as many elders do, and magnesium has been shown to reduce the risk of sudden cardiac death in women, and is also vitally important for bone, muscle and nerve health. Most women would benefit from taking a basic multivitamin (without iron) to make sure they are getting vitamin K and all the other trace minerals needed for wellbeing.
When I get these interviews, I know that they're asking me about the typical medical/supplement advice stuff, but sometimes important pieces of the conversation get left out. For far more important to our wellbeing is our social connectedness. Statistics show that 50% of U.S. women over age 75 are living alone in relative social isolation. Many, many studies have shown that social isolation is as bad for your health as smoking cigarettes or being obese. Loneliness puts individuals at greater risk of cognitive decline, onset of disability, and high blood pressure.
As we get older, it's important to stay connected. It is natural to stop going out as often or socializing the way we used to, but it is critical that you keep your tribe close. And if you have a loved one who is alone, reach out. Stop by, share a meal together, pick up the phone. We all have to look out for each other.
To learn more, visit: http://www.campaigntoendloneliness.org/threat-to-health/