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CHICAGO, Dec. 6 /PRNewswire-USNewswire/ -- The American Dietetic Association welcomes and supports changes announced Thursday, December 6, by the U.S. Department of Agriculture to the nation's Special Supplemental Nutrition Program for Women, Infants and Children. ADA believes the changes will make the foods included in the WIC program more nutritious and better suited for mothers-to-be, mothers and their young children.
"These changes are the most comprehensive in WIC's 32-year-history," said registered dietitian Malena Perdomo, a spokesperson for the American Dietetic Association. "Nutrition and public health advocates overwhelmingly agree that WIC is a vital program. ADA and other organizations have pressed for revisions that would enhance the nutrition content of the WIC food package, especially adding more fruits, vegetables and whole grains, consistent with the science-based 2005 Dietary Guidelines for Americans."
The Dietary Guidelines advise adults and children on what constitutes a healthful diet and serve as the primary reference for all federal nutrition programs. Americans generally do not consume adequate amounts of fruits, vegetables and whole grains.
"Experts agree that poor nutrition intake among would-be mothers, infants and toddlers results in stunted growth, damage to cognitive thinking and physical health over a lifetime," Perdomo said. "The WIC program has been recognized for cost-effectively producing positive health outcomes."
ADA also supports increased flexibility of choice offered by the new WIC package. "These changes will better meet WIC recipients' needs and reflect the cultural diversity of the WIC population," Perdomo said.
The WIC program provides both a food package with essential nutrients and nutrition education to recipients. According to ADA, the next step is to implement the new WIC food packages at the state and local level. Thousands of registered dietitians work as WIC nutritionists, providing education to women and children at WIC clinics.
"Registered dietitians will be WIC recipients' best source of advice on maximizing their health and their families' health under the new guidelines," Perdomo said. "RDs will assist our clients in choosing foods that are accessible, nutritious and culturally and medically appropriate."
With approximately 67,000 members, the American Dietetic Association is the nation's largest organization of food and nutrition professionals. ADA serves the public by promoting optimal nutrition, health and well-being. To locate a registered dietitian in your area, visit ADA at http://www.eatright.org/.
Source: American Dietetic Association
Web Site: http://www.eatright.org/
MORTON GROVE, Ill., Nov. 29 /PRNewswire-FirstCall/ -- Lifeway Foods, Inc., (NASDAQ:LWAY) , makers of a nutritious, probiotic dairy beverage called Kefir, announced today that it will implement a price increase of approximately 10-15% on it's full catalog of products. This price increase will go into effect in December 2007.
Julie Smolyansky, Lifeway's CEO, commented, "We would like to reiterate that our main goal at this time as a growing company in a competitive food industry is to continue to grow our revenues, build a strong brand, and expand our loyal customer base, and part of this strategy has and will continue to be to maintain a relatively lower price on a per ounce basis when compared to other similar products on the market. However, given the current environment of historically high raw material prices as well as other rising costs, a price increase was necessary. We are confident given the uniqueness of our Kefir products and our dominance in the Kefir market, our past price adjustment experiences, conversations with our customers, as well as the higher current price environment for similar products, this price increase should have no negative impact on our unit sales."
About Lifeway Foods
Lifeway, recently named Fortune Small Business' 97th Fastest Growing Small Business, and one of only 4 companies to ever be named to the list four straight years in a row, is America's leading supplier of the cultured dairy product known as kefir, and now America's only supplier of Organic Kefir. Lifeway Kefir is a dairy beverage that contains Lifeway's exclusive 10 Live and Active probiotic cultures. While most regular yogurt only contains two or three of these "friendly" cultures, Lifeway kefir products offer more nutritional benefits. Lifeway offers 12 different flavors of its Kefir beverage, Organic Kefir and SoyTreat (a soy based kefir). Lifeway recently introduced a series of innovative new products such as pomegranate kefir, Greek-style kefir, a children's line of organic kefir products called ProBugs(TM) in a no-spill pouch in kid-friendly flavors like Orange Creamy Crawler and Sublime Slime Lime, and a line of organic whole milk kefir. Lifeway also produces a line of products marketed in US Hispanic communities, called La Fruta, Drinkable Yogurt (yogurt drinks distinct from kefir). In addition to its line of Kefir products, the company produces a variety of cheese products and recently introduced a line of organic pudding called It's Pudding!.
For more information, contact Julie Smolyansky at Lifeway Foods, Inc. at (847) 967-1010 or e-mail at info@lifeway.net and visit http://www.lifeway.net/.
This news release contains forward-looking statements. Investors are cautioned that actual results may differ materially from such forward-looking statements. Forward-looking statements involve risks and uncertainties including, but not limited to, competitive pressures and other important factors detailed in the Company's reports filed with the Securities and Exchange Commission.
Source: Lifeway Foods, Inc.
Web site: http://www.lifeway.net/
http://www.kefir.com/
by Davinos Greeno
Should patents on plants, animals and humans, as well as patents on their genes be allowed? Our ability to alter the genetic blueprint of animals and plants is in the process of changing many aspects of science and medicine. Many people see this as beneficial others see this as tampering with nature.
But what about genetically-modified (GM) food? Do we want to eat such food? And is it really such a big deal?
Genetic engineering enables scientists to create plants, animals and micro-organisms by manipulating genes in a way that does not occur naturally.
A recent GM Nation report concluded that the general public is overwhelmingly against GM technology, with feelings ranging from suspicion and skepticism, to hostility and rejection; there are, it was said, many more people who are cautious, suspicious or out rightly hostile about GM crops than there are supportive towards them.
Anxiety in society over genetically modified food is understandable, fuelled by a variety of causes - consumer unfamiliarity; lack of reliable information on the current safeguards in place; a steady stream of negative opinion in the media; opposition by activist groups; growing mistrust of industry; and a general lack of awareness of how our food is produced. The scientific community has not adequately addressed public concerns about GM foods, nor has it effectively communicated the value of the new technology.
The Royal Society, the UKs premier scientific body has pointed out the total lack of evidence that genetically modified crops cause harm to humans. But youd never have guessed that from the often negative media coverage.
When considering genetic engineering, it should be remembered that almost every living thing that man exploits has been genetically-modified in some way. The crops we use for food, the animals we eat, our pets and the plants in our gardens are radically different from those that existed in the so-called natural state.
Thousands of years of selective breeding have improved the yields of crops, the milk production of cows, the quantity of meat on cattle and the sizes and colours of our flowers and dogs.
But because of commercial interests, the public is being denied the right to know about GE ingredients in the food chain, and therefore losing the right to avoid them despite the presence of labelling laws in certain countries. GMOs should not be released into the environment as there is not adequate scientific understanding of their impact on the environment and human health. Genetic pollution could be a major threat because GMOs cannot be recalled once released into the environment. Labelling of all products with GE ingredients doesnt appear to be happening at the moment which is important for those people that want to avoid them.
Now my final thoughts… few would deny the benefits of modern genetic engineering in medicine. The use of genetically-modified bacteria to produce drugs such as insulin has been a revolution in medicine and saved the lives of millions. GM crops have also been hailed as the saviors of developing countries as they can be modified to prosper in dry, arid countries where there is little rainfall. There seems to be both negatives and positives to GE and GM foods….ill let you decide which path you choose!
Find Organic GM Free Food in the Green Directory.
See http://www.agbioworld.org for information on supporting technology in Agriculture.
The author writes for the Green and Ethical directory GuideMeGreen.com .This growing green resource lists 100s of Organic, Fairtrade, Eco and Ethical companies, Jobs and ArticlesDavinos Greeno may be contacted at http://www.guidemegreen.com
by Monica Resinger
Barbecue Chicken Stew, A Delicious Leftover Recipe By Monica Resinger http://homemakersjournal.com
This easy and quick recipe is a great way to use leftover chicken. I had intended to use some leftover chicken in a homemade barbecue sauce and serve it over buns, but I had some leftover chicken stock from cooking the chicken that I didn't want to waste, so I added it to the barbecue sauce and it turned into a wonderful stew. If you don't have homemade stock, it is fine to use canned stock or chicken bouillon. I served it with onion buns thinly spread with a mixture of olive oil and butter and sprinkled with garlic powder, then heated in the oven until the butter melted. Dipping the buns into the juice was delicious!
1 15 oz. Can Tomato Sauce 1 Cup Homemade Chicken Stock (or canned or bouillon) 2 Tbsp. Prepared Mustard 3/4 Cup Brown Sugar 2 Tbsp. Worcestershire Sauce 2 Tbsp. Vinegar 1 tsp. each Onion and Garlic Powder 1/2 tsp. Ground Black Pepper 2 Cups Cut-Up Cooked Chicken 2 Cups Cut-Up and Cooked Sliced Carrots or one 15 oz. Can of Carrots
In a deep frying pan or dutch oven, combine the first 8 ingredients. Bring to a boil and add the cooked chicken and carrots. Heat until heated through. Serves 4-6.
For more delicious leftover recipes, see the Leftover Recipe E-book: http://homemakersjournal.com/leftovers.htm For more mouth-watering chicken recipes, see the Down Home Chicken Recipes E-book: http://homemakersjournal.com/chickenrecipes.htm Get Monica's FREE weekly e-zine for homemakers! To subscribe, just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com Monica Resinger may be contacted at http://homemakersjournal.com or Plantldy98@aol.com
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