Oats (photo by Noel Clark, courtesy of morguefile.com)
'Eat more whole grains and save yourself from heart disease and stroke' is our interpretation of the findings in a new study. Yahoo! has posted a report from Reuters about the recent research findings related by lead author Dr. Philip B. Mellen of Wake Forest University School of Medicine in Winston-Salem, North Carolina.
Dr. Mellen and his colleagues found that, "...those with diets containing the largest amounts of whole grains had the thinnest carotid artery walls and showed the slowest progression in artery wall thickness over a five-year period."
To increase your intake of whole grains have oatmeal on a regular basis. We like it with cinnamon, honey, banana, and the fresh berries we get at our farmers market! You might also switch from white rice to brown rice. If you want to get whole grains from bread, make sure it clearly says 'whole grain' on the package. Even 'multi-grain' breads aren't necessarily a great source of whole grains.
To read the report from Reuters as posted by Yahoo! go to: Whole grains fight hardening of the arteries
Shrimp (photo by Luis C. Tejo, courtesy of morguefile.com)
It's beginning to look as if there'll be no end to to the worries about food imported from China.
We've been warned the U.S. Food and Drug Administration (FDA) is so overwhelmed by the tremendous increase in imported food that huge amounts are going right to the the tables of American families without any safety inspections. Just recently an alert was issued by the FDA regarding honey from China. Now 5 seafoods, including shrimp, catifsh, eel. basa, and dace have been effectively banned from being sold in the U.S., at least temporarily.
The FDA issued the alert after years of attempts to improve the situation with no signs of results. Some of the contaminants found in the 5 seafoods from China are known to cause cancer in laboratory animals; others are suspected of making humans more resistant to antibiotics. FDA warnings to the Chinese regarding contaminated seafood date back to 2001.
If you'd like to read an article from the New York Times on the topic go to: FDA Issues Alert on Chinese Seafood
To view a previous post on an alert issued against food from China go to: FDA Issues Alert for Honey from China
To view a previous post about concerns over imported food ingredients go to: Imported Food Ingredients Not Inspected
Here's a wonderful salad dressing recipe from Chef Regi Hise, Roth Kase's Corporate Chef. One of America's great cheese makers, Roth Kase is nestled in the rolling hills of Southern Wisconsin. The main ingredient, of course, is the much acclaimed Roth Kase Buttermilk Blue Affinee.
Ingredients
• 2 Cups buttermilk
• 2 Cups mayonnaise
• 1 Teaspoon minced garlic
• ½ Teaspoon ground black pepper
• 1 Teaspoon lemon juice
• ¼ Teaspoon Tabasco sauce
• 8 Ounces Roth Kase Buttermilk Blue Affinee, crumbled
Preparation
1. Combine the first six ingredients together and mix together.
2. Add Buttermilk Blue Affinee and mix well. Refrigerate overnight.
3. Spoon over iceberg lettuce wedges or chopped romaine.
4. Garnish with chopped Hammons American Black Walnuts, or crumbled bits of bacon (optional).
Dresses up to 12 salads.
If you'd like to purchase the Roth Kase blue cheese in this recipe, click on: Buttermilk Blue Affinee
If you'd like to purchase Hammons' American Black Walnuts, click on: Fancy Large Premium Black Walnuts
(photo by Rick Tango)
There’s yet another food safety alert about the danger of an import from China. This time the U.S. Food and Drug Administration (FDA) issued an alert after finding Fluoroquinolone (Ciprofloxacin and Enrofloxacin) residues in honey imported from China. Most honey sold in the U.S. is imported and China is the country's major source.
Here’s an excerpt from The FDA alert,
Fluoroquinolones are not generally recognized as safe…fluoroquinolones have been prohibited…because of concerns about the threat to public health. Fluoroquinolones used to treat any honey bee disease is considered to be an unapproved new animal drug…Furthermore, fluoroquinolones are not generally recognized as safe for any use in a manner that could…result in their becoming a component of honey…fluoroquinolones in honey are considered to be unsafe food additives…
Senator Kent Conrad of North Dakota has called on the FDA to take stronger measures to prevent tainted honey from getting into the country. A report in North Dakota Ag Connection quotes Senator Conrad as stating,
Almost 70 percent of the honey consumed in our country is imported -- most of it from China. Unfortunately, China has a long track record of importing adulterated honey and engaging in other fraudulent conduct in the honey trade…These actions not only hurt honey producers in North Dakota and across the country, they also present needless health risks to our consumers.
To read the full report from the North Dakota Ag Connection go to: Conrad Calls on FDA to Block Tainted Honey
To read the alert from the FDA go to: U.S. Food and Drug Administration
Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
Food safety issues and America's awakening "green" culture are just a couple of the factors driving the surge in fresh and locally grown food sales. Locally grown foods are expected to jump from approximately $4 billion in 2002 to $5 billion in 2007, according to "Local and Fresh Foods in the U.S.", a new report from market research publisher Packaged Facts.
Based on the exponential growth of farmers' markets, as well as retail and foodservice initiatives to add more local products to their merchandise mix and menus, Packaged Facts estimates that locally grown foods could turn into a $7 billion business by 2011.
Consumers, equating freshness with higher quality, are increasingly looking toward the perimeter departments of their local supermarkets for fresh foods, which not only include locally grown and organic fruits and vegetables, but fresh meats, seafood, dairy, and baked goods as well.
To read the full press release from MarketResearch.com on the new report go to: Locally Grown Foods Niche Cooks Up at $5 Billion as America Chows Down on Fresh!
Looking for ideas for great summer drinks? Chopin Vodka sets the foundation for original drinks with minimal prep times including fresh ingredients like fresh berries, cool cucumber and mint. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. And for July 4th show your patriotic side with Chopin in layers of red, white and blue served in a Champagne flute for added elegance. This drink will only get better as the days get warmer and berries ripen to perfection!
Ingredients
• 2 oz. Chopin Vodka
• ¾ oz. Almond Syrup
• ¾ oz. Fresh Squeezed Lemon Juice
• 1 Bar Spoon of Superfine Sugar
• 12 Fresh Blueberries
• 9 Fresh Raspberries
Preparation
1. In the bottom of a mixing glass muddle the blueberries with sugar into a puree.
2. Transfer into a Champagne Flute.
3. Fill the flute with crushed ice.
4. In a separate mixing glass stir Chopin, almond syrup and lemon juice.
5. Pour into the Flute over crushed ice.
6. Top off with crushed raspberries.
New York State’s Governor Elliot Spitzer has introduced legislation calling for healthier school lunches, but it’s facing strong opposition from some legislators, school administrators, and food service companies with school contracts. Amie Hamlin is the Executive Director of the New York Coalition for Healthy School Food and she's responded on behalf of kids with a superb Op-ed piece in the Buffalo News. Here’s an excerpt,
Detractors say Spitzer’s bill lacks a real-life understanding of what children will eat. We say the detractors lack a real-life understanding of the health crisis facing our children. One child out of three born in 2000 will develop Type 2 diabetes sometime in his or her life. (Among African-Americans and Hispanics, the percentage is higher still, between 40% and 53%.) Stop and think about what this means. Blindness. Kidney dialysis. Amputations. Heart disease. Lifetimes of lost potential. Half of children between the ages of 2 and 15 already have fatty streaks in their arteries — literally the beginning stages of heart disease. Cancer rates will climb as well, and 35% of cancer deaths are diet-related.
If you'd like to read all of Amie's piece from the Buffalo News go to: Junk diet condemns students to serious health risks
To learn more about the Coalition's efforts to get healthier food for kids go to: New York Coalition for Healthy School Food
(© Photographer: Niderlander | Agency: Dreamstime.com)
Americans love sweets, but they might be coming down from their sugar highs as health concerns such as obesity and diabetes grow. According to leading consumer and retail information company The NPD Group, 44% of American homemakers are extremely or very concerned about serving foods with sugar, the highest percentage noted since 1994. NPD data also shows an increase in consumption of foods and beverages that are low-sugar, sugar-free, or contain sugar substitutes.
According to NPD’s Dieting Monitor service, nearly 7 out of 10 adults say they want to cut down or avoid sugar completely, and about 4 out of 10 adults say they check food labels regularly for sugar. Over half of consumers say they are aware of and concerned about high fructose corn syrup, one of the most commonly-used sweeteners today.
We're glad to hear that Americans are increasingly worried about the health risks of a sugar laden diet, but we urge caution in regard to artficial sweeteners. In 2006, the research firm Mintel reported that almost two thirds of Americans are concerned about the safety of artificial sweeteners. They are not calorie-free, and if eaten in large enough quantities, the calories can be comparable to sugar-containing foods. According to the National Cancer Institute, there's no scientific evidence that any of the artificial sweeteners approved for use in the U.S. cause cancer, but the risk of cancer continues to be of concern to many Americans.
To read a press release on this topic go to: The NPD Group Reports Concern Over Sugar at Highest Level in 13 Years
For more info on the safety of artificial sweeteners from WebMd go to: Are Artificial Sweeteners Safe?
Hammons Product Company of the heartland is the world’s premier supplier of the American Eastern Black Walnut. Here is a delicious Hammons recipe for their Fancy Large Premier Black Walnut.
Ingredients for 3 Dozen Cookies
• 3/4 Cup brown sugar
• 1 Teaspoon baking soda
• 1/2 Cup sugar
• 1 1/4 Teaspoon cinnamon
• 1 Egg
• 3/4 Teaspoon salt
• 1 1/4 Cups butter
• 1/3 Teaspoon nutmeg
• 1 1/2 Cups Hammons Black Walnuts
• 3 Cups oatmeal
• 1/2 Cup raisins or chocolate chips-optional
• 1 1/2 Cup flour
Preparation
1. Mix sugars, egg, butter and vanilla together.
2. Stir in remaining ingredients and Hammons Black Walnuts.
3. Spoon onto a cookie sheet.
4. Bake at 350° for approximately 10 minutes.
5. Cool slightly before removing from pan.
Yields 3 dozen cookies.
To buy premium American Black Walnuts all set for baking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
(photo courtesy of Porland Blues Festival)
Pack your bags for beautiful Portland, Oregon this July and celebrate 20 glorious years of blues, community and fighting hunger at the 2007 Safeway Waterfront Blues Festival, presented by First Tech Credit Union. The five-day festival will run Wednesday, July 4, to Sunday, July 8, 2007, on the grassy banks of the Willamette River in downtown Portland.
Since its grass-roots beginnings in 1988, the award-winning festival has grown to be the largest blues festival west of the Mississippi and the second-largest blues festival in the nation, attracting more than 120,000 blues fans.
The festival’s four stages will feature more than 125 stellar artist performances from throughout the world, including the Neville Brothers, Koko Taylor, Pinetop Perkins, Marcia Ball, the Dirty Dozen Brass Band, Eric Burdon and the Animals, Carey and Lurrie Bell, Steve Lucky and the Rhumba Bums, Dan Hicks and the Hot Licks and many, many more.
Daily admission is a donation of $8 per person per day and two cans of food. All festival proceeds benefit Oregon Food Bank’s work to eliminate hunger and its root causes in Oregon and southwest Washington.
To get info for visitors and the most wanted foods visit the Festival's web site: Portland Blues Festival
(photo by Susan Tango)
The fight against America's epidemic of childhood obesity may be entering a new and more hopeful phase. In a move that's bound to influence the other food titans that market junk food to kids, Kellogg has announced it will immediately curtail the advertising of unhealthy foods aimed at children.
According to an article from WebMD, Kellogg, "...the world's largest breakfast cereal manufacturer, said it would cut the sugar, fat, and sodium content of food it markets to children under 12 years of age. Foods that don't meet the new standards will no longer be advertised to kids on television, radio, the Internet, or in print."
The trade journal Advertising Age reports that the giant food companies spend as much as $1 billion a year marketing unhealthy foods to kids. Anyone who's spent some time watching Saturday morning programming and its accompanying ads will find that figure easy to believe.
WebMD reports that Kellogg was facing a lawsuit in Massachusetts brought by a group of advocacy organizations and individuals alleging that its marketing practices were illegal under the state's laws. The group has dropped its lawsuit in light of the company's announcement.
A report by the Kaiser Family Foundation on the role of media in childhood obesity found that the typical child sees about 40,000 ads a year on TV, and that the majority of ads targeted to kids are for candy, cereal, soda and fast food. Many of the advertising and marketing campaigns enlist children's favorite TV and movie characters: from SpongeBob Cheez-Its to Scooby-Doo cereals and Teletubbies Happy Meals. The report cites research indicating that exposure to food advertising affects children's food choices and requests for products in the supermarket.
If you'd like to read the full article from WebMD cited above go to: Kellogg Cuts Junk-Food Pitch to Kids
If you'd like to read more about the foundation report cited above go to: Kaiser Family Foundation
To see a previous post on marketing junk food to children go to: Selling to Kids
(photo by David Ellis, courtesy of morguefile.com)
An E. coli outbreak is linked to bagged spinach and two E. coli outbreaks are linked to lettuce. Salmonella poisonings get linked to peanut butter. Melamine-laced protein ingredients from China are tied to widespread pet deaths, while tainted ingredients get fed to hogs. Then an E. coli outbreak triggers a massive beef recall. That’s a pretty scary sequence of events and all of them occurred in just 10 months.
The Sacrament Bee reports that those recent food scares have given many consumers a hunger for locally produced food. According to the Bee's article, "…many farmers and producers who sell directly to local customers" are seeing a jump in business as "more and more people -- motivated by food safety scares, environmental concerns and a desire for deeper connections to those who grow their foods -- are choosing locally grown items for their tables."
The article cautioned that eating locally produced foods may not always be the best choice for the environment. A recent research study concluded that Swedish tomatoes grown in a greenhouse and sold locally put more climate-altering gases into the air than tomatoes grown outdoors in Spain that were shipped to Sweden.
If you'd like to read the Sacramento Bee article cited above go to: Nourished nearby
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(image courtesy of European Union)
Organic farming has more than doubled its share of European agriculture in less than a decade, according to a report from the Associated Press posted on the web site of the Houston Chronicle.
Consumer demand for foods produced without pesticides and chemical fertilizers continues to grow, and many Europeans are wary of genetically-modified foods and cloned animalsl. European Union ministers have now agreed to guidelines for determining which foods can be labeled organic. Under the new guidelines, the EU organic logo can now be added to food if at least 95% of the ingredients are organic.
Might the other 5% contain those elements we are trying to avoid by paying more for organic food?
To read the Associated Press article as it appeared on the web site of the Houston Chronicle go to: EU Organic Farming Doubles
Playing Croquet in Rotorua New Zealand (photo courtesy of morguefile.com)
It seems even New Zealand, a country known for rugby, passionate participation in sports by people of all ages, outdoor lifestyles, and superb weather and facilities for keeping fit, now sees the need to take steps to combat childhood obesity.
Changes to the country’s school regulations will restrict sales of food and drink with high fat, sugar and salt content, or ban them altogether from school premises.
Some political opponents and school principals say that kids will just buy junk food somewhere else, but the Obesity Action Coalition welcomed the move. Executive Director Leigh Sturgiss said schools should not have to sell unhealthy products to meet basic funding needs.
To read an article on the topic published by New Zealand’s stuff.co.nz go to: Health food moves a surprise – principals
To read an article from New Zealand Now about the country's enthusiasm for sporting activities go to: What are the most popular sports in New Zealand?
 VS. 
David vs. Goliath?
The U.S. Department of Agriculture (USDA) is ready to approve a list of 38 ingredients that can be used in food stamped with its organic seal, even though those ingredients are sprayed with pesticides, grown with chemical fertilizers, or come from animals fed antibiotics and bovine growth hormones. Consumers are being given just 7 days to comment.
According to an article in the Los Angeles Times, “…many beer drinkers may not know that Anheuser-Busch has the organic blessing from federal regulators even though Wild Hop Lager uses hops grown with chemical fertilizers and sprayed with pesticides.” That’s in light of the Anheuser-Busch web site proclaiming, “…we have decided to go back to basics and do things the way they were meant to be … naturally."
Anheuser-Busch is just one example. With the organic food market in the U.S. expected to reach $17 billion in 2007, plenty of large corporations are vying for a share. Consumers have shown a willingness to pay premium prices for organic products. Weakening the standards for the USDA's organic seal lowers the production costs of businesses, but cconsumers are likely to find themselves paying premium prices for products containing the very ingredients they want to avoid.
If the USDA allows beer from hops grown with chemical fertilizers and sprayed with pesticides to be labeled organic, can that label stil be taken seriously?
To read the full article in the Los Angeles Times cited above, go to: USDA may relax standards for organic foods
To learn about efforts to save the integrity of organics & how you might help go to: Organic Consumers Association
To go to the feedback page on the web site of the U.S. Department of Agriculture click on: USDA Feedback Form
Here's a great recipe for Kansas City Style Ribs. We learned this one at a recreational cooking class called "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. The class was presented by Chef-Instructor Elizabeth Karmel, the author of 'Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ'. Chef Karmel grew up in North Carolina and is a nationally known grilling expert and the creator of Girls at the Grill, a company that encompasses her grilling consulting and writing, grilling products, & her web site; girlsatthegrill.com
Ingredients for 6 Servings
4 Slabs pork back ribs
1 Bottle Bilardo Brothers Original Barbeque Sauce
-- Hickory or oak wood chips, soaked for 30 minutes
Sweet Kansas City Barbecue Rub:
1/4 Cup salt
1/2 Cup black pepper
1/4 Cup sweet paprika
1/2 Cup brown sugar
1 Tablespoon white pepper
1 Tablespoon celery salt
1 Tablespoon onion powder
2 Teaspoons good-quality chili powder or powdered ancho chiles
1 Tablespoon dry mustard
1/2 Teaspoon cayenne pepper (or more to taste)
1 1/2 Teaspoons ground thyme
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
2 Teaspoons ground cumin
Preparation
1. Make rub by mixing all ingredients in a small bowl until well combined.
2. Meanwhile, build charcoal fire or preheat gas grill.
3. Remove silver skin from back of ribs, if desired.
4. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill.
5. Rub ribs liberally with spice rub and let sit, covered, for 15-20 minutes.
6. Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame.
7. Grill covered (at about 325'F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
8. Leave ribs untended for the first 30 minutes—this means no peeking; especially important if using wood chips.
9. If the ribs start to burn on the edges, stack them on top of one another in the very center of the gill and lower your fire slightly.
10. Twenty minutes before serving, unstack if necessary, and brush with Bilardo Brothers Original Barbeque Sauce.
11. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions.
12. Warm remaining sauce in a saucepan and serve on the side.
Serves 6
To purchase a multiple award-winning & truly authentic Kansas City barbecue sauce go to: Bilardo Brothers Original Barbeque Sauce
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Healthy Land & Healthy Cows—"Real" Organic Farms
(photo courtesy of Cornucopia Institute)
After a 7-year battle between organic farmers and consumers and the U.S. Department of Agriculture (USDA), the first of a handful of industrial-scale dairies, producing what they claimed was organic milk, has been shut down by regulatory authorities. It was announced today by an organic industry watchdog group that a 10,000-cow feedlot dairy, near Fresno in central California, was found to be operating outside of the organic law and has had their certificate to produce organic milk suspended.
The Cornucopia Institute, a farm policy research group based in Wisconsin, which acts as an organic industry watchdog, announced that the Case Vander Eyk Jr. Dairy in Pixley, California, has been forced to suspend selling organic milk. In early 2005, Cornucopia filed the first of a series of formal legal complaints with the USDA against large factory-farm operators, including Vander Eyk, alleging that the mammoth "factory farms" were violating the spirit and letter of the organic law by confining their animals to pens and sheds rather than grazing them.
“This is a big victory for the farm families around the country who work so hard to create milk and dairy products that meet a high ethical standard,” said Mark Kastel, Cornucopia's senior farm policy analyst. “Scofflaws, like the Vander Eyk dairy, place family farmers, who respect the organic law and the expectations of their customers, at a competitive disadvantage.”
Government regulators indicated that there were serious questions whether Vander Eyk's cows are actually managed organically (without antibiotics and hormones), fed organically produced feed (without toxic pesticides and herbicides), and are allowed to graze rather than being confined in a feedlot.
If you'd like to learn more about the excellent work of the Institute & how you might help go to: Cornucopia Institute
Old French Market (photo by William Henry Jackson, ca. 1880-1897, courtesy Library of Congress)
It's been 200 years since the Old French Market of New Orleans opened for the first time. Even Hurricane Katrina couldn't keep it closed. After $5 million worth of renovations it's ready to open again.
The Market's venerable Cafe Du Monde has been open for some time. It will soon have 200 tenant neighbors, including a farmers market, a flea market, the Old U.S. Mint, and numerous entrepreneurs selling clothing and art.
At 200 years old, the French Market is a relatively recent addition to commerce at its Mississippi River locale. As a trading place the location dates back to the Choctaw Indians, before the Europeans settlers arrived.
In a report from the Associated Press, Patricia Henry, interim director of French Market Corporation is quoted as saying, "The most important change is in the farmer's market...We will have fresh food in the market again, fresh produce, meat, seafood, dairy, dry foods, spices, coffee."
As New Orleans may have the most distinctive indigenous food of any city in America, that's a farmers market we'll be sure to shop!
If you'd like to read the article from the Associated Press as it was posted on Yahoo! go to: French Market back in New Orleans
(photo by Daniel T. Yara, courtesy of morguefile.com)
Borracho is a Spanish word meaning “drunk”. Good thing sweet potatoes don’t drive. We think you’ll like this one, especially if you can get those sweet potatoes fresh from your local farmers market!
Ingredients for 4 Servings
• 2 Large sweet potatoes
• 1/4 Pound butter
• 2/3 Cup tequila
• 1/4 Cup fresh squeezed lime juice
• 3 Tablespoons granulated sugar
Preparation
1. Cut the sweet potatoes into pieces about 1 inch long and 1/4 inch thick.
2. Saute the sweet potatoes in butter for 5 minutes.
3. Add the tequila, lime juice, and sugar.
4. Cook covered over moderate heat for 5 minutes.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(photo courtesy of Washington Wine Center)
Did you know that the State of Washington was the 2nd largest premium wine producer in the U.S. after California? The state's rich volcanic soils, extensive sunlight and warm days with cool nights produce some of the best wines in the world. Those same conditions make for gorgeous landscapes to enjoy when touring Washington's wine country.
The state is home to 500 wineries producing 20+ varietals, with 57% of those being red wines. The leading red varietals are Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, & Sangiovese. The leading white varietals are
Chardonnay, Riesling, Sauvignon Blanc, Semillon, & Viognier. Washington's premium wines hail from 9 major American Viticultural Areas as recognized and defined by the U.S. government.
According to the Washington Wine Center the state has 30,000 acres devoted to growing grapes. The Commission also reports that the wine industry contributes $3 billion annually to the state's economy and provides 14,000 full-time jobs.
Tours of Washington wine country can begin from almost anywhere. Most visits start in Seattle but Washington wine country is a brief drive from Boise, Portland and even Vancouver, British Columbia. With more than 80 wineries in and around the Puget Sound area it is possible to tour and taste for many days in the Seattle and Woodinville regions. Within a 45 minute drive of downtown Seattle one can visit winery tasting rooms, enjoy summer concerts and other wine related activities.
To learn more about the state's fine wines & exploring its beautiful wine regions go to: Washington Wine Center
Ginseng (© Photographer: Walter Graneri | Agency: Dreamstime.com)
If you've been taking shark cartilage to battle cancer it seems it's time to stop. On the other hand, you may well benefit from eating ginseng and flaxseed in a fight against cancer. Those are the conclusions of recent studies aimed at determining the efficacy of popular alternative medicine products.
The study of shark cartilage as a cancer treatment was extensive and conclusive. Researchers described the findings for ginseng and flaxseed as preliminary, but promising. It's too soon to recommend its use, but ginseng may be useful in overcoming cancer fatigue. For now, exercise is a better alternative since it has already proved effective at reducing cancer fatigue.
The flaxseed study was meant to test its ability to battle prostate cancer. It can be presumed to be safe since it's been eaten for centuries in bread and cereal. Flaxseed is high in omega-3 fatty acids and in lignan, the substance researchers believe may be a cancer fighter. Omega-3 fatty acids are widely thought to reduce the risk of coronary heart disease.
If you’d like to read an Associated Press report on the topic as it appeared in the New York Times go to: Study: Gingseng May Help Fight Cancer
To get more info on preventing & fighting cancer go to: American Cancer Society
To learn more about ginseng go to: Ginseng Board of Wisconsin
 
How about a very fancy, yet very easy version of an old favorite?
Ingredients for 2 Servings
• 1 Tablespoon extra-virgin olive oil
• 1 Large onion, thinly sliced
• Unsalted butter, room temperature
• 4 1/3-inch-thick Slices country white bread or sourdough bread
• 4 Ounces thinly sliced smoked ham
• 3 Ounces Gruyere style cheese, thinly sliced
Preparation
1. Heat oil in large nonstick skillet over medium heat.
2. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
3. Butter 2 bread slices. Place bread, buttered side down, on platter.
4. Divide onion, ham, and cheese between bread slices. Top each with another bread slice; butter top slices.
5. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half.
If you want to be really fancy, you can add frisee or radicchio to the sandwich in step 4.
For a change of pace substitute turkey for ham. You may also use red onions in place of yellow onions.
Makes 2 servings.
To buy a great Gruyere style cheese, and the only cheese ever to twice be awarded Best of Show by the American Cheeses Society, go to: Pleasant Ridge Reserve Cheese
Chocolate lovers will be glad to hear that news about the health benefits of regularly eating flavanol-rich cocoa just keeps coming.
The Journal of Neuroscience has published a study indicating that the regular consumption of flavanols found in rich, dark chocolate, " improves spatial memory retention in adult mammals." This new research also shows that the regular consumption of flavanol-rich cocoa can lead to improved blood flow in menopausal women with elevated cholesterol, as well as an increase in blood flow in the brain.
The naturally occurring compounds in cocoa can lead to a range of circulatory health benefits including brain and cardiovascular blood flow improvements, according to research published last year in the Journal of Cardiovascular Pharmacology. Previous studies demonstrated that the consumption of flavanol-rich cocoa can improve blood vessel function and reduce the formation of damaging clots.
We didn't really need the latest encouragement, but we intend to be more vigilant than ever in making sure we eat genuine dark chocolate on a regular basis!
If you'd like to order some gourmet chocolate from Theo's that is organic, single origin, fair trade, and has an 84% cocoa content, go to: Organic Chocolate from Ghana's Cacao
(photo courtesy of Oregon Wine Center)
The folks tending the vineyards of Oregon have good reason to raise a glass in celebration. Besides being utterly beautiful places to visit, Oregon's wine regions are expanding.
According to a new report from Oregon State University, the planting of 1,378 new acres of grapes set a new record in in 2006, a year that saw 49 new wineries open. Over the last 10 years the number of wineries in Oregon has tripled.
Oregonian wines continue to gain respect for their premium qualities. To cite one example, the sometimes difficult Pinot Noir grape does well in the cool climate of Oregon wine country, much as it thrives in the cool weather of the Burgundy region of France.
Last year, an economic impact study by the Oregon Wine Center indicated that the wine industry provides $1.4 billion in economic activity for the state. Wine grape sales grew to $46.7 million in 2006, a record 27.6% increase over the previous year.
To learn more about Oregon's fine wines & exploring the state's beautiful wine country go to: Oregon Wine Center
This recipe is courtesy of Jane Brody’s Good Food Cook Book.
Ingredients for 12 Servings
• 5 Large apples, peeled, cored and cut into thin slices (@ 8 cups)
• ½ Cup dried currants
• ½ Cup chopped dates
• ½ Cup golden raisins
• ½ Cup chopped Premium Black Walnuts or Native Pecan Halves
• ½ Apple jack or apple juice or apple cider
• 2 Cups all-purpose flour
• 3/4 Cup of sugar
• 2 Teaspoons of salt (optional)
• 1 Teaspoon cinnamon
• 1/8 Teaspoon nutmeg
• 1/3 Cup butter or margarine, slightly softened
• 1 Cup skim or low-fat milk
• 1 Cup apple cider or apple juice, heated to boiling
Preparation
1. Preheat oven to 350o F
2. Grease a large, shallow 4–quart baking pan
3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins and walnuts or pecans over them. Pour the applejack or juice or cider over the fruit and nuts
4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy
5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture
6. Gently pour the hot cider or juice over the dish
7. Place the baking pan in the hot oven, and bake the cobbler for 1 ¼ hours or until most of the juice has been absorbed
Serves 12 people.
If you'd like to purchase Hammonds' Premium Black Walnuts & or Native Pecan Halves go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
(© Photographer: Tracy Hebden | Agency: Dreamstime.com)
A trend is emerging among upscale restauranteurs who are serving filtered tap water to their customers rather than offering bottled water. According to an article in the New York Times the practice is already underway at Incanto, a restaurant in San Francisco, and at Poggio in Sausalito. Chez Panisse in Berkeley banned bottled water last year and now serves house-made sparkling water. Soon the owners of Del Posto in New York will be joining the trend.
The Incanto web site explains, "Serving our local water in reusable carafes makes more sense for the environment than manufacturing thousands of single-use glass bottles for someone to use once and throw away."
If you'd like to read the article in the New York Times on the topic go to: Fighting the Tide, a Few Restaurants Tilt to Tap Water
To read a previous post on why a glass of water is the healthy beverage choice go to: A Glass of Water Is Best
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