Shrimp DeJour

Today I want to share some really useful info about one of my favorite protein-rich food favorites: Shrimp! Whenever we go out, I always order shrimp. It just seems like such an indulgence, however, after reading this information, you'll see why shrimp is actually a good everyday protein source!

Research reveals that shrimp falls far short of gaining its fair share of attention in America’s kitchens. The per capita consumption of seafood is less than ½ the USDA recommended amount. In 2008, Americans consumed only 16 lbs. of fish and shellfish per person versus a whopping 62.7 pounds of beef and 83.4 pounds of broilers (chicken raised specifically for consumption). Clearly we need to talk more about the huge benefits of shrimp as a nutrition powerhouse!

As you may already be aware, the calorie-for-calorie benefits of shrimp are unmatched. A five ounce serving of shrimp (with no sauce or coating) has just 83 calories and 1 gram of fat, and delivers more than twice as much iron and less than 1/3 the amount of saturated fat found in the leanest cuts of beef. It also provides more than 20 grams of protein per serving – which is nearly 50% of the recommended daily amount for a 35-year-old female! It’s convenient, nutritious and delicious, and with a price per pound similar to many cuts of chicken and beef, it’s more affordable than ever.

This green mom approves and recommends shrimp at your next meal! Here's a super e-z shrimp recipe:

TROPICAL SHRIMP SALAD WITH LIME-CILANTRO DRESSING

Number of Servings: 4

Ingredients (shrimp and salad):

1 lb OLA! Raw Peeled & Deveined Shrimp

2 garlic cloves (minced)

4 tablespoons olive oil

1/2 lb mixed greens

1 ripe avocado cut in slices

1 orange, peeled and cut in slices

1 jicama, peeled and cut Julianne style

1 red pepper cut Julianne style



Ingredients (Lime Cilantro Dressing):

2 limes (juice)

1/2 cup fresh cilantro, chopped

2 garlic cloves, minced

1/2 cup olive oil

pinch oregano

Instructions:
Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside.

Dressing: Place all ingredients in a blender. Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing.

To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.

Recipe and Image Courtesy of: The Shrimp Council and Sea Port Products Corporation

Sugar is a Spice that Isn't Too Nice!

Ok, I know sugar isn't really a spice, but it rhymed for the the title.

Seriously, sugar directly affects your power levels-and not in a good way. Oh sure, it pops you up quickly, but it also lets you down even quicker. The average American consumes roughly two-three pounds of some form of sugar each week; it’s easy to see why when you consider that sugar lurks in breads, breakfast cereals, mayonnaise, peanut butter, ketchup, spaghetti sauce, and the list goes on and on. We have an epidemic of sugar addictions and cravings in this country. It seems, when we feel stress in our life, we often consume more sugar. When other aspects in your diet or life are imbalanced, such as purpose, connection to others or movement, it shows up in sugar cravings; when we are not happy with another aspect of our life, sugar seems to fix it all, temporarily.

Your Diet Soda is Making Your FAT!!
A University of Texas Health Science Center survey in 2005 found that people who drink diet soft drinks may actually gain weight; in that study, for every can of diet soda people consumed each day, there was a 41% increased risk of being overweight.

Other forms of sugar are carbohydrate both simple and complex. Made up of sugar, simple carbohydrates are completely stripped of all fiber, minerals and nutrients, such as candy, pasta, bread, cookies, and processed boxed foods. It’s like a pure injection of sugar in the body, with a spike in blood sugar then a sudden drop. When you eat sugar, it pulls on the nutrients and mineral reserves that are currently in your body, which really pulls your power from you. If a product can sit on a shelf for a long time, it most likely will have sugar in it. Also, the more advertising a food has, most likely there is sugar in it. When was the last time you saw an ad for carrots or broccoli?

12 Safest Non-Organic Foods

The Environmental Working Group, a nonprofit organization that advocates for policies that protect global and individual health, produces the Shoppers' Guide to Pesticides in Produce. It is based on the results of nearly 43,000 pesticide tests.

Organic fruits and vegetables are by definition grown without the use of pesticides. But some find the expense of organic foods prohibitive.

Of the 43 different fruit and vegetable categories in the Guide to Pesticides, the following twelve foods had the lowest pesticide load when conventionally grown. Consequently, they are the safest conventionally grown crops to consume:

* Broccoli
* Eggplant
* Cabbage
* Banana
* Kiwi
* Asparagus
* Sweet peas (frozen)
* Mango
* Pineapple
* Sweet corn (frozen)
* Avocado
* Onion

Sources:
* DrWeil.com July 30, 2008; * FoodNews.org Printable Shopper’s Guide

TOPS Ten Tips for a Healthy, Happy Holiday

Thanks to the Take Off Pounds Sensibly Organization(TOPS)for submitting this wonderful holiday tip sheet. Check it out then check them out!

The holiday season doesn’t have to create havoc on your weight-loss goals, says TOPS Club, Inc. (Take Off Pounds Sensibly), the nonprofit weight-loss support organization.. Follow these ten strategies to navigate the eating season for a great time without a great gain.

1. Don’t go hungry. Arriving at a party on an empty stomach is a recipe for disaster that can lead you to overeat and make poor choices. Have a light snack of a low-fat, high-fiber food a half-hour before you go, such as yogurt, an apple with a teaspoon of peanut butter, a piece of string cheese, or vegetables with low-calorie dip. This will help curb your appetite and make it easier to control your intake.

2. Treat yourself. There’s no need to ban your favorites; decide what you want to try and then set a limit. Cakes, cookies, and pies are available year-round, so indulge in small portions of only the best seasonal, holiday foods. Just a taste of something special can be enough to quell a craving without going overboard.

3. Take control. Offer to bring a low-calorie dish or platter to holiday gatherings. By preparing something that you know fits into your meal plan, you’ll have at least one healthy item on hand and other guests will likely appreciate it. Your hostess may also be grateful for the lessened stress of preparing multiple dishes.

4. Slow your pace. Eat slowly until you are satisfied, not stuffed. It takes about 20 minutes for your body to signal that you’re feeling full, so enjoy each bite and give yourself time to know when you’ve had enough. You’ll likely consume less than usual.

5. Mind your beverages. Drink plenty of water to help feel full and hydrated. Adding a twist of lemon or lime to sparkling water is a lively alternative to alcohol and coffee drinks, which can actually make you feel sluggish. Alcohol can also impair your judgment and make it difficult to stick to healthy eating resolutions. If you do choose to imbibe, select light beers and wines, and limit your intake to one or two drinks per occasion. Drink high-calorie seasonal favorites, like egg nog, punch, and full-fat hot chocolate, in moderation – or steer clear of them altogether.

6. Pair up with a friend. Make a pact that you will support and help keep each other on track. Don’t hesitate to lean on each other if you need encouragement to resist tempting treats or power through a workout. Remember, you’re not the only one refraining from holiday overindulgence.

7. Keep moving. It’s easy to let workouts fall by the wayside. If you aren’t able to set aside time each day for exercise, commit to at least 30 minutes three days per week. Many people continue their regular walking or jogging schedules year-round, but also consider walking in malls or the building where you work. Indoor pools, weight-workout rooms, tracks, and basketballs courts are commonly available in community facilities and schools. Municipal ice skating rinks, both indoors and out, offer a change of pace from the usual routine, while cross-country skiing and hiking let you build up your strength while enjoying nature’s beauty. Maintaining a workout routine also can help you manage holiday stress by releasing “feel-good” endorphins and provide a “time out” from worry and harried thoughts.

8. Rest up. Make adequate sleep – seven to eight hours – a priority, especially during this busy season. Getting enough rest can help repair your body, keep you mentally sharp, and enable you to be more productive.



9. Make friends and family a priority. Although food and drinks can be a big part of the holiday season, they don’t have to be the focus. Set aside time to spend with good friends and family, making memories that make the holidays worthwhile.

10. Keep your perspective. Be realistic and maintain a long-term view of your weight-loss goals. Overeating one day won’t make or break your plans; just aim to eat healthy and in moderation the next day. Dieting can be especially difficult during the holidays. Focus on maintaining your present weight and look toward the new year as a fresh start.

Remember, there will be many more holidays to enjoy. Employ these tips and come January, you will feel as good about yourself as you did before Thanksgiving – one more reason to celebrate.



TOPS Club Inc. (Take Off Pounds Sensibly), the original, nonprofit weight-loss education and support organization, was established more than 61 years ago to champion weight-loss support and success. Founded and headquartered in Milwaukee, Wis., TOPS promotes successful weight management with a philosophy that combines healthy eating, regular exercise, wellness education, and support from others at weekly chapter meetings. TOPS has about 170,000 members in nearly 10,000 chapters throughout the United States and Canada, and several chapters in Europe.

Fooditude

Kids love tasty food and tv, now there's a little of both!
Come to A Taste of Fooditude: an Evening to See, Taste, and Tell!

Support Independent TV and Media that Empowers Kids to Make Healthy Choices
Chicago chefs will pair up with “kid chefs” to celebrate the mission launch of “Fooditude”, a reality based television program that interactively teaches the basics of cooking and nutrition in a fun and relevant way. The launch party will include live music, a silent auction, and delicious food prepared by local chef’s. The evening will culminate with the presentation of Fooditude’s video mission statement and will provide a glimpse at some of the work already produced for the project.

Tickets are available for purchase at www.fooditude.tv and are $40 for an adult and $25 for kids. At the door tickets will be an additional $5!

WHEN: Wednesday, November 18th 6:30-9:30 PM
WHERE: Architectural Artifacts - 4325 N. Ravenswood
Fooditude. . . it’s Kids’ TV with a Bite!

Flu Fending Foods

I truly thought for some strange reason that my family would be immune to the nasty flu that's going around like wildfire, but I was wrong. This past week, my son came down with a hefty dose of fever, chills, etc. which proves to me that no matter what you do, sometimes you still get sick.

It's no secret that kids don't eat a completely balanced diet like adults aim to do. You know the drill, hiding candy in their desk drawer, or throwing vitamins in the fish bowl, etc. I used to feed my dog brussel sprouts from the kitchen table and to this day, my mom never knew (until now). Nowadays, I'd climb to the highest mountaintop to have a plate of sauteed brussel sprouts and onions!

Take charge this season and feed your body what it needs to fight off the flu and come out on top. A run-down body that is out of balance inside and out makes way for viruses to come in and wreak havoc to your immune system and health. It's almost impossible to live in a society and not come into contact with the multitude of germs that are literally everywhere during the flu season, however you can reduce your own susceptibility and strengthen your immune system by simply choosing the right foods to put on your plate--and, once in a while, open a window or two to let the germs out and fresh air in--cool or not.

Leafy Greens
Kale, spinach, seaweed and algae are excellent sources of Vitamin D, the immunity-booster we usually get from sunshine in the summertime. Along with contributing to a stronger defense against people coughing, recent studies indicate that higher Vitamin D levels can benefit ailments as diverse as osteoporosis and multiple sclerosis.

Red Bell Pepper
Gram for gram, red bell peppers have twice as much immune-enhancing vitamin C as an orange. Vitamin C is an essential weapon in your flu-fighting food arsenal; it can decrease the duration of a cold by 80 percent and the severity of symptoms like sniffles and cough. Eat red bell peppers chopped up in omelets or on sandwiches. Or, for a quick spaghetti sauce, saute chopped red bell peppers, garlic and olive oil until tender. Puree and drizzle over your favorite whole-wheat pasta.

Yogurt
Yogurt contains probiotics- good bacteria that line our intestines and defend our body against invading germs. Buy plain yogurt to get fewer calories and less added sugar than you do from fruit-flavored versions, and add your own sweetness with a teaspoon of honey (which may also be an immune booster, because it feeds good bacteria in our gut). To make sure your yogurt contains probiotics, look on the container for the National Yogurt Association's "Live and Active Cultures" seal, which means there are at least two types of healthy bacteria and 100 million bacteria per gram.

Green Tea
Green tea contains an immune-boosting chemical called epigallocatechin gallate (EGCG). To get the most health benefits from this hot drink, steep tea in boiling water for about 4 minutes. You can change up the flavor by steeping tea with a 1-inch chunk of fresh ginger, fresh mint leaves, a twist of orange peel or a cinnamon stick. Aim to drink 3 cups (24 ounces) or more per day.

Almonds
Almonds are an excellent source of the disease-fighting antioxidant vitamin E. Aim to have 24 almonds (1 ounce) per day as a snack; use chopped almonds on oatmeal, salads or stir-fries; or try this recipe for sugar-and-spice almonds: Preheat the oven to 375 degrees. Lay raw (unsalted) almonds on a cookie sheet, spray with cooking spray, and sprinkle with brown sugar and a pinch of cayenne. Bake for 6 minutes, cool and eat!

Kiwi, Grapefruit Orange
All are great sources of vitamin C, the antioxidant we've known for decades to be powerful in fighting colds and flu. Chop up and create your own fruit salad--or perhaps dip the pieces in yogurt for a one-two punch of benefits.

Sweet Potatoes
Sweet potatoes' beta carotene content makes them an immune-enhancing food. Beta carotene, the vitamin that gives sweet potatoes their orange pigment,is converted to vitamin A in the body, which research suggests may be particularly helpful in the treatment of respiratory infections. These taste best just roasted and topped with a small pat of butter!

Chicken Soup
A research study published in the medical journal, Chest, found that chicken soup has mild anti-inflammatory properties, which may help prevent colds and flu by decreasing mucus production and throat swelling and irritation (so you might be spared the sniffles or sore throat associated with colds). Make your next batch of soup with chicken, onion, sweet potato, turnips, parsnips, carrots, celery and parsley.

Garlic
Sulfur compounds in garlic may make us 2.5 times less likely to get sick this season-these compounds have been shown to kill viruses. Fresh garlic has more immune-boosting potential than cooked, so add a clove of fresh minced garlic at the end of cooking. Try this healthy version of fresh garlic bread: Toast sliced bread and rub with fresh garlic cloves.

Ginger
Ginger contains gingerol, a natural plant compound that can help fight off infection. Put a 1-inch chunk of the spicy root into a cup of boiling water to make ginger tea, or make fresh ginger vinaigrette to top raw or cooked vegetables. Here's how: Mix 2 tablespoons olive oil, 2 tablespoons vinegar, 1 teaspoon grated ginger and 1 teaspoon sugar.

Brazil Nuts
Brazil nuts contain selenium, an antioxidant that may help protect us against conditions such as colds, flu and even cancer. But be careful: These nuts are rich in selenium (they have about 10 times more than other foods), but they're also high in calories- 190 calories per 7 nuts.

Just in Case You Forget

Just in Case You Forget

I get busy, like most moms, and sometimes forget little things; but going local or organic whenever possible is something you should always keep in mind!

Here's something I printed out and keep handy, just as a little reminder.

TOP 10 Reasons to EAT ORGANIC

Organic Products Meet Stringent Standards
Organic Food Tastes Great!
Organic Production Reduces Health Risks
Organic Farms Respect Our Water Resources
Organic Farmers Build Healthy Soil
Organic Farmers Work In Harmony With Nature
Organic Producers are Leaders In Innovative Research
Organic Producers Strive To Preserve Diversity
Organic Farming Helps Keep Rural Communities Healthy
Organic Abundance – Foods and Non-Foods Alike!

Tips for Healthier Snacking-Kid Style

In my constant quest to find after school snacks, I came up with a few ways that might help you, too!

Give your kids a say. Offer comparable choices, such as regular or frozen yogurt, celery or carrots, whole-grain toast or whole grain crackers, apples or oranges. Better yet, recruit your children's help at the grocery store when you're selecting snacks or in the kitchen when you're assembling snacks.

Designate a snacking zone. Restrict snacking to the kitchen. You'll save your children countless calories from mindless munching in front of the TV.

Make it quick. If your children need to snack on the go, think beyond a bag of potato chips. Offer a handful of almonds, walnuts or sunflower seeds, string cheese, yogurt sticks, cereal bars or other drip-free items.

Don't be fooled by labeling gimmicks. Foods marketed as low-fat or fat-free can still be high in calories. Likewise, foods touted as cholesterol-free can still be high in fat, saturated fat and sugar. Check nutrition labels to find out the whole story.

Go for the grain. Whole-grain snacks - such as whole grain pretzels or tortillas and low-sugar, whole-grain cereals can give your children energy with some staying power. I find that Kashi cereals are a super source of fiber and protein!

Out of sight, out of mind. If the cookie jar is full, your children will probably clamor for cookies. But if there is fresh fruit or raw veggies instead, these may seem more appealing. Try putting some fruit in a beautiful bowl in the center of the table for better "grabbing".

Play with your food. Ask your children to make towers out of whole-grain crackers, spell words with pretzel sticks, or make funny faces on a plate using different types of fruit. Use a tablespoon of almond or peanut butter as glue.

Think outside the box. Offer something new, such as fresh pineapple, cranberries, red or yellow peppers, or roasted soy nuts. Slice a whole-wheat pita and serve with hummus.

Mix and Match. Serve baby carrots or other raw veggies with fat-free ranch dressing. Dip graham cracker sticks or fresh fruit in fat-free yogurt. Top celery, apples or bananas with peanut butter.

Revisit breakfast. Many breakfast foods - such as low-sugar, whole-grain cereals and whole-grain toast make great afternoon snacks. Again, Kashi is a good choice!

Use the freezer. Mix mashed bananas and peanut butter, spread between graham crackers and freeze. For a new twist on old time favorites, freeze grapes or peeled bananas, or fill an ice cube tray with juice or pudding.

Have fun. Use a cookie cutter to make shapes out of low-fat cheese slices, whole-grain bread or tortillas. Eat diced fruit with chopsticks. give snacks funny names. try the classic "ants on a log" celery topped with peanut butter and raisins or make up your own.

Sweeten it up. Healthy snacks don't need to be bland. To satisfy your child's sweet tooth, offer frozen yogurt or frozen fruit bars.

Pull out the blender. Use skim milk, fat-free yogurt, ground up flax seeds, a dash of flax oil and fresh fruit to make your own smoothies. Smoothies are a great way to "hide" the good stuff.

Promote independence. Make it easy for older children to help themselves. Keep a selection of ready to eat veggies in the refrigerator. Leave fresh fruit in a bowl on the counter. Store low-sugar, whole-grain cereal in an easily accessible cabinet, and stock fruit packaged in its own juice.

Remember your leftovers. A small serving of last night's casserole might make a great snack.

Drinks count too. Offer your children plenty of water between meals. Liven it up with shaped ice cubes, a crazy straw or a squirt of lemon, cranberry or other fruit juice.

Keep it safe. Make sure your childrens snacks are age appropriate. Never give foods that pose a choking hazard such as nuts, raisins, whole grapes or popcorn to children younger than age 4.

Practice what you preach. Let your children catch you munching raw vegetables or snacking on a bowl of grapes.

Be patient. Your childrens snacking habits may not change overnight. Look for positive changes over weeks or months.

Happy Snacking!

Pass on the Ketchup

It's no surprise that ketchup is found in 97 out of every 100 American homes… and each of us eats about three bottles a year. Four tablespoons of ketchup have the nutritional value of a whole ripe, medium tomato. That's the good news!

The not so good news: most popular brands of ketchup contain unwanted chemical additives. The same holds true for many mustard and relish brands.

Because of this, I'm encouraging everyone to READ LABELS!!

Many people unwittingly choose these condiments, not realizing the hidden dangers "in the bottle". Rather than canning the condiments, make an educated effort to choose the brands that are chemical-free. It will get you one step closer to preventing chronic disease.

According to eBrandAid.com,

The Good News: Condiments can be nutritional powerhouses. Ketchup is loaded with cancer-fighting lycopene; mustard seeds contain plentiful amounts of healing phytonutrients; and relish is a probiotic that improves your immune system by restoring beneficial bacteria!

The Bad News: Most brand name condiments contain junk ingredients – these harmful additives often outweigh or negate the health benefits!

Here are some of the not-so-healthy imposters:

Seeing is believing, so take a look at these well-known varieties.
NOTE: I’ve bolded the chemical additives so that you can easily spot them.

Hunt's Ketchup
(Serving size 1 tbsp, 15 calories, 180mg sodium, 0g sugar)

Ingredients: Tomato Concentrate Made from Vine Ripened Tomatoes, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Onion Powder, Natural Flavors, Garlic Powder.

Grey Poupon Mustard Savory Honey
(Serving Size 1 tsp, 10 calories, 5mg sodium, 0g sugar)

Ingredients: Mustard Seed, Water, Apple Cider Vinegar, Vinegar, Brown Sugar, Honey, High Fructose Corn Syrup, Salt, Fruit Pectin, Citric Acid, Spice, Sugar, Turmeric, Caramel Color, Paprika.

Vlasic Relish Sweet
(serving size 1 tbsp, 15 calories, 140mg sodium, 4g sugar)

Ingredients: Cucumbers, Water, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Calcium Chloride, Spice, Xanthan Gum, Dehydrated Peppers, Alum, Natural Flavors, Polysorbate 80 And Yellow 5.

The Big Three condiments are founded on all-natural ingredients like tomatoes, mustard seeds and pickles. When you see all kinds of chemical additives you can be certain these varieties have been highly processed. This means most of the nutrition has been replaced by cheap chemical taste-a-likes needed to boost flavor.

Bypass the regular condiment aisle and go directly to the “healthy food” section of your local grocery store. This is where most of the healthy brands hang out. (Note: Mustard is the exception. You’ll find the healthy brands in both the regular and healthy food sections.)

Look for the all-natural organic varieties. They may cost a few more pennies but the health benefits make them priceless. Our kids are the major consumers of ketchup, mustard and relish; buying the healthier brands curbs their intake of food additives!
Avoid label claims like “reduced sugar,” “low sugar,” or “low carb!” These are often code words for added artificial sweeteners.
Always avoid the junk ingredients high fructose corn syrup, corn syrup, yellow dye #5, polysorbate 80, and sucralose.

Here are a few brands that are free and clear of unwanted ingredients:

Ketchup
Annie's Naturals Ketchup, Organic
Countrys Delight Tomato Ketchup
Woodstock Farms Organics Tomato Ketchup
Muir Glen Organic Ketchup
Full Circle 100% Organic Tomato Ketchup

Mustard
Maille Mustard Dijon Original
Grey Poupon Mustard Country Dijon
Grey Poupon Mustard Harvest Ground
Gulden's Mustard Spicy Brown
Boar's Head Delicatessen Style Mustard
Boar's Head Honey Mustard All Natural Squeeze
Full Circle Organic Spicy Brown Mustard
Full Circle Organic Yellow Mustard
Woodstock Farms Organics Mustard Yellow
Mustard Girl Mustard Stoneground Deli All Natural
Mustard Girl Mustard Sweet n' Fancy Yellow All Natural

Relish
Cascadian Farms Sweet Relish
Full Circle Organic Sweet Relish
Bubbie's of San Francisco Pure Kosher Dill Pickle Relish
(available online at http://www.deliciousorganics.com/)

REMEMBER when you're armed with knowledge, you're in control at the grocery store!

*Thanks to eBrandAid.com for the helpful information!

Facial Secrets You Can Eat

We've all heard the phrase, feed your soul, but have you heard, feed your skin?

One of the best-kept, age-defying secrets for moms is to nourish your body, including your skin, with plenty of nutrients from the food you eat. There is plenty of research indicating that consuming certain healthy foods can help prevent wrinkling, sun damage and can keep your skin well hydrated, so let's take that advice and feed our skin with some super foods.

Here are some useful "facial" finds:

ORANGE AND RED FRUITS AND VEGETABLES

Fruits and vegetables that are high in orange and red pigments are high in antioxidants that can help prevent wrinkles. Sweet potatoes, tomatoes and cantaloupe, for examples, can help keep your skin firm and bright. Add more of these vibrant fruits and vegetables to your daily diet. Instead of making mashed potatoes or baked potatoes with white potatoes, use sweet potatoes topped with brown sugar and a dab of butter. When you eat a sandwich or a salad for lunch, add a few slices of fresh, bright red tomato and instead of eating chips or pretzels, snack on juicy cantaloupe chunks.

CITRUS

Eating citrus fruits on a daily basis will help keep your skin hydrated, which in the long run prevents wrinkles. Vitamin C is a powerful antioxidant that can keep the collagen in your face from sagging. However, because vitamin C is water-soluble, the levels of vitamin C that can be stored in your body is low, which means you need to stock up everyday. Oranges are the best source of Vitamin C, but grapefruits, lemons and limes are also good choices to keep your vitamin C levels up. Collagen begins breaking down in your 30’s – start stocking up now.

Mix grapefruit into a salad for a summery fresh addition. Squeeze fresh lemons or oranges and make lemonade or orange juice. Squeeze limes or lemons over fish and chicken for some tangy pizzaz.

TRUE TEAS

The antioxidant known as EGCG is a highly potent substance that can prevent acne, sun damage and inflammation of your skin. EGCG has also been known to combat skin cancer and tumors. Real teas, green, black or white are the best ways to consume EGCG. Four to six cups of tea per day is the amount needed to have a beneficial effect on skin. Gradually replace your daily coffee with tea – in addition to helping your skin, the antioxidants in tea will be healthful for your whole body.

LEAFY GREENS

Vitamin A, one of the most important skin helpers prevents your skin from becoming dry and scaly. Vitamin A is essential in the cell renewal process and promotes growth of new skin. Spinach, broccoli and escarole are just a few tasty examples of dark leafy green vegetables that pack tons of Vitamin A. Fresh, frozen, raw or steamed leafy greens are all beneficial for skin health.

SEAFOOD

Omega 3 fatty acids found in fish such as salmon, tuna, trout, sardines and shellfish have anti-inflammatory properties and can fight sun-related skin damage. Omega-3’s also help protect against sunburn. While eating fish can make your skin glorious, keep your seafood intake at moderate levels so you don’t end up consuming too much mercury. Eating fish once or twice a week is sufficient, especially if you chock your diet full of other healthy skin foods.

So dig in and start cooking...for your skin!

Kellogg's: Keeping Up with Healthy

Below is a posting I found today regarding Kellogg Company's Progress towards health and nutrition. This move shows that consumer influence is strong. So, keep "voting" with your fork because what consumers want, they will get. Demand clean food products that are more nutritious! Let me know what you think of this report below, by emailing me at Beth@RestoringEssence.com

Kellogg Co. Reports Progress In Health And Nutrition Initiatives
06/13/2008

Kellogg Co. reported on the progress it has made in its ongoing health and nutrition initiatives to help consumers successfully manage both sides of the calories in/calories out equation. A year ago, Kellogg announced that it was undertaking two major initiatives to further strengthen its commitment to meeting consumers' health and nutrition needs by adjusting what and how the company markets to children, and through front-of-pack nutrition labeling and education.

"More than a century ago, our founder W.K. Kellogg said, 'We are a company of dedicated people making quality products for a healthier world,' and we've been devoted to that principle ever since," said David Mackay, president and chief executive officer, Kellogg Co., in a prepared statement. "Today we're sharing the latest progress in our ongoing journey, and we're exploring how we can continue to make a positive impact on consumer health, working together with our industry peers, government, academics, communities and stakeholders around the world."

The Kellogg Global Nutrient Criteria, a global standard based on a broad review of scientific reports, is being used to determine which products the company will market to children. The Nutrient Criteria were shared with key stakeholders prior to being finalized to gather feedback and to ensure that the Nutrient Criteria aligned with consumer needs.

When Kellogg announced its commitment in mid-2007, about 50 percent of its products marketed to children around the world met the Nutrient Criteria. Since then, significant efforts have been made across the globe to both renovate certain existing products and introduce new products that meet or exceed the Nutrient Criteria. By the end of 2008, approximately 70 percent of the company's products marketed to children will meet the NutrientCriteria; that's 20 percent more products with improved nutrition credentials. In
keeping with Kellogg's commitment, as of Jan. 1, 2009, any remaining products that do not meet the Nutrient Criteria will no longer be marketed to children under 12.

Kellogg reformulated a number of its cereals including Froot Loops(R), Corn Pops(R), Rice Krispies(R), Cocoa Krispies(TM) and Apple Jacks(R) in the U.S. with improved nutritional profiles that now meet the Nutrient Criteria. Kellogg is pleased to report that consumer research demonstrates that the cereals deliver the same great taste consumers know and love.

Kellogg also recently launched a number of new product choices in the U.S. including:

* All-Bran(R) Strawberry Medley cereal contains 10 grams of fiber and 5 grams of protein per serving;
* Kellogg's(R) Frosted Flakes Gold(R) cereal is made with 3 grams of fiber and 10 grams of whole grains per serving;
* Mini-Wheats Unfrosted(R) cereal offers the lightly toasted, whole-grain wheat cereal with 6 grams of fiber per serving and no added sugar;
* Special K(R) Cinnamon Pecan cereal offers weight managers another great-tasting variety without sacrifice; and
* All-Bran(R) Fiber Bars and All-Bran(R) Fiber Drink Mix, which both contain 10 grams of fiber.

Kellogg recently updated its Worldwide Marketing & Communication Guidelines, which govern all of the company's marketing communications globally, to reflect the Kellogg Global Nutrient Criteria commitments. Kellogg is also a founding member of several industry "Pledge" marketing initiatives currently in place such as the Children's Food and Beverage Advertising Initiative in the U.S., and similar initiatives in Canada, Thailand and the EU, which demonstrate the industry's collective commitment to effective self-regulation. The company continues its efforts working with industry and other stakeholders to expand and strengthen self-regulatory programs around the world.