Tuesday, November 29, 2016

Warm up this Holiday Season with Mixit.ca’s New Healthy Custom Warm Cereal Mixes, Delivered Right To You

This new line includes:
  • Apple, Figs & Cinnamon - Apples and figs gives the oatmeal a nice fruity flavour. To add a little more sweetness, they used organic maple chunks. Wheat protein brings benefit for the people who are active. Sesame seeds in this mix provide health benefits such as vitamins, minerals, and natural oils. Finally, cinnamon was added and is one of the most delicious and healthiest spices on the planet. 
  • Hungry Like the Wolf - A protein filled oatmeal cereal containing 13g of protein per 50g serving.
  • Dates, Mango & Ginger - Oatmeal,  ginger, dates and mango with a nice fruity taste. Black chia gives this mix such a nice texture in addition to all the health benefits. 
  • Chocobanana Oatmeal -  Perfect for cocoa lovers who want also some protein to start the day. Sweetened with natural sweeteners (dates and maple sugar).

Monday, November 28, 2016

Apple Cinnamon Roll Pull-Apart Bread


One of my most popular recipes on my site is my Apple Fritter Bread.  It's a little time consuming to make, however it's definitely worth it!  There have been several requests for me to come up with something simpler and here it is.  This recipe is for those days where you don't have a lot of time in the kitchen or you need to throw together a dessert at the last minute.  It's so simple even the kids can throw this together and treat you! 

Ingredients are as follows:

2 regular cans of cinnamon rolls with icing (8 rolls in a can)
2 medium apples, peeled and diced
2 Tbsp. sugar
2 tsp. vanilla
1 Tbsp. flour
1/4 C butter, melted
4 Tbsp. brown sugar


Preheat oven to 350 degrees; grease a 9 x 5" loaf pan.  Remove cinnamon rolls from the can and set the icing aside.

Arrange the rolls in the loaf pan by staggering them; set aside.
Mix the apples together with the sugar, vanilla, and flour.
Sprinkle the apples over the top and push some down in between the rolls.
Mix the melted butter and brown sugar together.
Drizzle this on top.
Bake for 30-35 minutes; until golden brown around the edges.
Allow to cool for 5 minutes; carefully flip the bread out & drizzle on the icing.
Pull some apart and enjoy!

Thursday, November 24, 2016

The GHT Companies Introduce Their New Low-Carb Whey Protein Under the Vibrant Nutraceuticals Brand

SAN DIEGO, Nov. 17, 2016 /PRNewswire/ -- The GHT Companies have introduced a
 new product to their Vibrant Nutraceutical line of high quality nutritional supplements.
 Flex Fit Pro Whey Protein Isolate is a low-fat, low-carb, fast-acting source of protein
that's been designed for all types of athletes as well as individuals who want to maintain
a high level of activity.

Studies have shown that chronic stress can lead to an overproduction of the hormone,
 cortisol, produced by the adrenal glands. Known as the "fight or flight" hormone,
 too much cortisol can cause dangerous symptoms including an increased heart rate
and insomnia.
Whey protein has been shown to help lower cortisol levels which, in turn, offers
protection from the negative effects of stress. Whey protein also stimulates the
 production of lean muscle, helps to reduce body fat, producing a more defined,
 toned look, and provides long-lasting energy throughout the day. Flex Fit Pro
also contains eight essential amino acids that help to boost the body's immune system.
Flex Fit Pro provides lean proteins without added carbohydrates and fats and is
low in calories. In addition, Flex Fit Pro is lactose friendly, gluten-free and non-GMO.

A serving size of one scoop (33gm) of Flex Fit Pro mixes easily in water, milk,
or other liquids to provide long-lasting, post-workout energy that lasts throughout
the day. Each container of Flex Fit Pro contains 30 servings. Flex Fit Pro comes
 in two delicious tasting flavors -- angel food cake and chocolate milkshake.

About The GHT Companies
The GHT Companies has been one of the most trusted names in the nutritional
 supplement field since 1996. The group is structured to collaborate with
 Founding Scientists to develop their unique ingredient/product discoveries
and to deliver industry-leading, high quality consumer products on a global
basis. GHT's core purpose is: "Translating Scientific Discovery into Business Enterprise."
About Vibrant Nutraceuticals
Vibrant Nutraceuticals acquired the rights to a unique and diversified array of
 high quality nutritional supplements which it markets globally. These products
address the needs of varying health sectors including Vegan and Vegetarian,
 Children, Immunity, and Basic Daily Health. A primary objective of Vibrant
 is focused on delivering these high quality products at affordable prices throughout the world.

Media Contact: Shanna Denfeld
Marketing Department
(760) 542-3000


Wednesday, November 23, 2016

Research Shows California Raisins May Positively Impact Diabetic Nutrition

- Research suggests California Raisins — an all-natural, dried-by-the-sun, no-sugar added fruit
— may positively affect glucose levels and systolic blood pressure among people with
 Type 2 diabetes mellitus (T2DM).

Experience the interactive Multimedia News Release here:

"Raisins are excellent food choices for most individuals, including those with
Type 2 diabetes mellitus (T2DM)," said James W. Anderson, MD, Professor
 of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.
In 2014, the Centers for Disease Control reported that 29.1 million Americans have
diabetes. That accounts for 9.3 percent of the U.S. population, and nearly 30 percent
 of these are undiagnosed cases. Additionally, another 86 million Americans are
thought to have pre-diabetes.2 Given the magnitude of the diabetes problem,
 and knowing that the nutritional quality of foods is one factor that influences
glucose levels and cardiovascular disease risk among patients with T2DM,
a first-of-its kind study was conducted with California Raisins and patients with T2DM.3
This 12-week study among 51 individuals with T2DM found that regular
 consumption of raisins — as compared to a variety of snack crackers —
positively impacted both glucose levels and systolic blood pressure.
 The research, published in The Physician and Sportsmedicine journal,
 revealed study participants who consumed one ounce of raisins three
 times a day for the duration of the study, as compared to a group
that ate a comparable amount of snack crackers, were shown to have:
  • 23 percent reduction in postprandial (post-meal) glucose levels
  • 19 percent reduction in fasting glucose
  • A significant reduction (8.7 mmHg) in systolic blood pressure
These findings build on an earlier study where 46 men and women with
 pre-hypertension were randomly assigned to snack on raisins or
 pre-packaged commercial snacks that did not contain raisins or
other fruits or vegetables, three times a day for 12 weeks. While
cardiovascular disease is affected by various factors, the results
 indicated that eating raisins three times per day:
  • May significantly lower blood pressure among individuals with
  •  pre-hypertension when compared to other popular snacks.4
  • May significantly lower postprandial (post-meal) glucose levels 
  • when compared to other popular snacks of equal caloric value.5
Both studies were conducted at the Louisville Metabolic and
Atherosclerotic Research Center (L-MARC) by Harold Bays, MD,
 medical director and president of L-MARC and funded by the California Raisin Marketing Board.
Visit www.LoveYourRaisins.com for more information about both
 studies, the diabetic-friendly recipes found in the multi-media news release and more.
About the California Raisin Marketing Board A State Marketing Order
 in 1998 created the California Raisin Marketing Board and it is 100-percent
grower funded. Its mission is to support and promote the increased use of
California-grown raisins and sponsor crop production, nutrition and market
research. For more information about the California Raisin Marketing Board
, visit www.LoveYourRaisins.com.
1,3 Bays, H., et. al. A Randomized Study of Raisins Versus Alternative
Snacks On Glycemic Control and Other Cardiovascular Risk Factors in Patients
With Type 2 Diabetes Mellitus. The Physician and Sportsmedicine; 2015.
1,3 Anderson, J.W. et. al. Raisins Compared with other Snack Effects on
 Glycemia and Blood Pressure: A Randomized,
Controlled Trial. Post grad Med 2014:126:37-43.
2 Centers for Disease Control and Prevention. National diabetes statistics report:
 estimates of diabetes and its burden in the United States, 2014. Atlanta, GA: U.S.
Department of Health and Human Services, Centers for Disease Control and Prevention, 2014.
4 Bays, H., et. al. Raisins and Blood Pressure: A Randomized, Controlled Trial.
Poster session presented at: American College of Cardiology's 61st Annual
 Scientific Session; 2012 March 24- 27; Chicago, IL.
5 Bays, H., et. al. Raisins and Blood Glucose: A Randomized, Controlled Trial.
 Poster session presented at American Diabetes Association's 72nd Annual Scientific
 Session; 2012 June 8-12; Philadelphia, PA.
California Raisins

Pumpkin Pie Popcorn Mix with California Raisins

Orange-scented California Golden Raisin Tapenade

California Raisin Couscous with Vegetables

Sweet and Spicy Jerk Chicken with California Raisins

CONTACT: Brittany Gillmor, FleishmanHillard, 916-492-5339, brittany.gillmor@fleishman.com  

Tuesday, November 22, 2016

School Food Recipe Competition Launches Nationally

Chef Ann Foundation Presents Real School Food Challenge
BOULDER, Colo., Nov. 15, 2016 /PRNewswire/ -- Do you know what it takes to get fresh,
scratch cooked food on the lunch trays of millions of schoolchildren across America?
  The Real School Food Challenge, a school lunch recipe competition series, aims to help
 answer that question.

Chef Ann Foundation (CAF), an organization founded by Chef Ann Cooper and dedicated to
 improving school food in America, launched the competition in partnership with Steelite International,
 a world-leading manufacturer for the hospitality industry. The challenge? Who can create the
 best school lunch recipe that meets USDA healthy school meal guidelines. The catch?
Competitors must keep to the average budget schools have to spend per lunch: a measly$1.25.
The series kicked-off in Alexandria, VA in September, boasting a celebrity chef line up.

Acclaimed DC area chefs Jamie Leeds of JL Restaurant Group (Hank's Oyster Bar,
Hank's Pasta Bar, The Twisted Horn), Ris Lacoste of Ris and David Guas of Bayou
 Bakery wowed guests with their school lunch creations.
The event was not only a fundraiser for healthy school food programming, but an
awareness raiser. "This was definitely a challenge," comments Chef Guas, "
and really opened my eyes to what schools are dealing with on a daily basis."
Throughout the evening, the chefs shared their insights and newfound appreciation
for the hard work food service teams do every day to feed our children well at school.
Chef Ris even put her school lunch creation on her dinner menu.
CAF hosted a home cook version in Boulder, CO in October, which drew a crowd
of over 65 Boulderites eager to watch friends cook their recipes, taste their d
and help pick the winner.
"It wasn't easy, but we all pulled it off in the end, so I know schools can do it too,"
comments competitor Christy Vaughan, Marketing and Communications Coordinator
 for Banville Wine Merchants. Chef Ann Cooper, who is Food Services Director for
Boulder Valley School District, prepares over 13,000 scratch-cooked meals every day
and founded Chef Ann Foundation to help school districts across the country do the same.
  "One of the key takeaways for me," reflects competitor Jim Moscou, co-founder of
Spiffly digital platform, "is that schools need more money and support when it comes 
to feeding our kids." 
These are exactly the kinds of insights CAF hoped the challenge would evoke. "Events 
like this, and this is the start of doing events all over the country, will help not only 
inform and educate people about the food we have in schools and how much it needs
 to change, but also understand what happens when you're talking about making a 
complete meal for $1.25," Chef Ann shared with guests.
30 million kids eating school lunch every day in America, and many schools serve them
 highly processed heat-and-serve food, a practice that reinforces bad eating habits that
contribute to chronic health conditions like childhood obesity and other diet-related diseases.
Through the Real School Food Challenge, CAF is calling on chefs and people across the
 country to help speed up change and bring attention to the school food issues our country faces.
For more information on The Real School Food Challenge, including how to host and
 compete in these events, visit the Chef Ann Foundation website:

About Chef Ann Foundation
Founded in 2009 by Ann Cooper, a pioneer in school food reform, Chef Ann Foundation
is a national non-profit that provides school communities with tools, training, resources
and funding to create healthier food and redefine lunchroom environments. To date,
 they've reached over 7,000 schools and 2.6 million children in all 50 states. To learn
more about their healthy school food programming, visit www.chefannfoundation.org.

Media contact:
Emily Miller
(303) 330-6484

Monday, November 21, 2016

York U researchers find “sweet” solution to kill E. coli in drinking water

Paper strips laced with sugar could be the sweetest solution so far, literally, to kill E. coli in contaminated water. York University researcher Sushanta Mitra says the “DipTreat” discovery will be key to developing a new generation of inexpensive and portable water treatment devices, with human health benefits in Canada and around the world.

DipTreat is the latest innovation by researchers at York’s Lassonde School’s Micro and Nano-scale Transport (MNT) Lab. The group has previously discovered new ways to detect E. coli in contaminated water using a Mobile Water Kit.

“Now with DipTreat, we have learned it will take less than two hours to fish, trap and kill E. coli in water,” says Professor Mitra in the Lassonde School of Engineering, who heads up the lab. “We were able to efficiently remove almost 90 per cent of bacteria by dipping the special paper strip, DipTreat, in contaminated water samples.”

While using porous paper strips to trap the bacterial cells, for killing, the researchers used an antimicrobial agent extracted from the seeds of moringa – commonly known as drumstick or horseradish tree. As a result, the DipTreat solution for water treatment uses only naturally available antimicrobial substances and sugar, with minimal environmental and health impact.

Currently, popular water treatment systems use silver nanoparticles and clays, whose long term impact on human health is yet to be fully understood, according Mitra. So far, DipTreat is effective for small quantities of water. For example, someone who is hiking can collect a glass of water and then dip the paper strips to purify it before drinking. Researchers believe that the invention could lead to a much greater impact.

“We expect this new approach to ‘fish’, ‘trap’, and ‘kill’ E.coli will seamlessly eliminate the harmful bacteria from water,” says Mitra, explaining the impact it could have on the national and global health scenario, from the far north of Canada to the remote villages of India, and around the world. Recognizing the global importance of water purification technology, UNICEF has invited Mitra to showcase his team’s work at a stakeholder meeting in Copenhagen on November 22.

Published as a featured article in the latest issue of the Royal Society of Chemistry journal Environmental Science Water Research & Technology, the study is co-authored by Mitra, Saumyadeb Dasgupta and Naga Siva Gunda. York University is known for championing new ways of thinking that drive teaching and research excellence. Our students receive the education they need to create big ideas that make an impact on the world. Meaningful and sometimes unexpected careers result from cross-discipline programming, innovative course design and diverse experiential learning opportunities. York students and graduates push limits, achieve goals and find solutions to the world’s most pressing social challenges, empowered by a strong community that opens minds. York U is an internationally recognized research university – our 11 faculties and 26 research centres have partnerships with 200+ leading universities worldwide. Located in Toronto, York is the third largest university in Canada, with a strong community of 53,000 students, 7,000 faculty and administrative staff, and more than 295,000 alumni.York U's fully bilingual Glendon campus is home to Southern Ontario's Centre of Excellence for French Language and Bilingual Postsecondary Education.
Media contact:
Gloria Suhasini, Media Relations, 416 736 2100 ext. 22094,

Thursday, November 17, 2016

Creamy Cabbage Soup

A comforting and delicious soup. Caraway isn't a common recipe ingredient, but it is indeed very delicious. It enhances the flavour of cabbage and ham.

 Get the recipe

Wednesday, November 16, 2016

Thinking outside the lab to help us all live longer

The life expectancy of Canadians has lengthened significantly but we need to spend more on public health outcomes to continue this trend

By Ted Bruce
and David Peters
VANCOUVER, B.C. / Troy Media/ - The life expectancy of Canadians has lengthened significantly in the last century, but we need to spend more on public health initiatives to continue this trend.
The Canadian Public Health Association (CPHA) recently celebrated the fact that the average lifespan of Canadians has increased by more than 30 years since the early 1900s. That's something we can all celebrate.
Ted Bruce
Click image for Hi-Res
If you asked Canadians why life expectancy in our country continues to rise - now 79 years for men and 83 for women - many might attribute it to advances in medicine, such as new pharmaceutical research and surgical interventions. Scientists working in labs, in other words.
Most would be surprised to learn that 25 of the 30 added years in life expectancy since the early 1900s are not a result of medicines. Instead, they're thanks to public health measures.
Instead of curing disease, public health measures work on preventing disease by addressing factors that create illness: social, economic and physical environments, personal health practises and access to health services.
Examples that have significantly affected life expectancy over the decades include improved nutrition and housing, clean drinking water, hygienic sewage disposal, safe deliveries of babies, vaccination programs, tobacco policies, workplace safety, better education and higher standards of living, to name a few.
David Peters
Click image for Hi-Res
Here's a modern example: Statistics Canada showed that from 1981 to 2011, life expectancy in Canada increased by 6.2 years. The largest gain was due to the decline of cardiovascular deaths - and public health initiatives had a significant role.
Addictive nicotine, second-hand smoke and smoking during pregnancy contribute to cardiovascular disease. Public health initiatives paved the way for effective tobacco taxation and smoking restrictions in many work and living spaces - initiatives backed by population health research. Most significantly, population health evidence supported legislative changes so that today, tobacco products include health warnings and can't be sold to minors.
All these public health measures led to a seismic shift in how Canadians view smoking and their health, saving countless lives and reducing health-care spending on premature illness.
With such a high rate of return - in life expectancy and dollars saved - you would think Canada would invest heavily in public health research.
Sadly, this isn't the case.
Last year, the research budget of the Canadian Institutes for Health Research (CIHR) was $973 million. Less than eight per cent of that budget - $81.9 million - went to population health research, with the bulk going to biomedical and clinical research.
Investments in clinical interventions aimed at curing disease are important but public health research should not be largely overlooked in the process.
In fact, biomedical sciences should work with public health research - to address issues like emerging infectious diseases, antimicrobial resistance and chronic diseases like obesity, for example. But that can't happen if we forever put public health research in the back seat instead of the driver's seat.
Consider diabetes, a chronic illness projected to increase in Canada from affecting 2.4 million in 2008 to 3.7 million by 2018. This could raise health care costs by $4.7 billion in 2020. Another chronic condition is obesity, afflicting 30 per cent of Canadians and 10 per cent of Canadian children. Yet another chronic illness, cardiovascular disease, is estimated to cost $7.6 billion.
Public health research, along with basic and clinical sciences, has a significant role to play in finding solutions.
For example, public health research is gaining better understanding of the food system, barriers to accessing healthy food and the effects of marketing unhealthy foods. Research shows that food marketing predominately promotes unhealthy choices and this significantly impacts children's diets. This research provides guidance on how families should get information about food and how food marketing should be restricted.
Public health research also shows how urban design can encourage active, healthy lifestyles. Changing policies on urban density and transportation will make the healthy choice the easiest one as we encourage walkability in cities.
Such public health strategies could change outcomes for the interrelated conditions of diabetes, obesity and cardiovascular disease all at once.
It's time for Canada to think outside the lab - and invest more in public health and the research that supports it.
Ted Bruce served as chair of CIHR's Institute of Population and Public Health. He is a former executive director of Population Health for the Vancouver Coastal Health Authority and an expert adviser with EvidenceNetwork.ca. David Peters is professor and chair of the Department of International Health at Johns Hopkins Bloomberg School of Public Health. He served as vice-chair of CIHR's Institute of Population and Public Health advisory board from 2012-2016.
© 2016 Distributed by Troy Media

Monday, November 14, 2016

Nov. is National Diabetes Awareness Month-

- Meet Author of 'Type 2 Diabetes The Owner's Manual'  Daryl Wein

Type 2 Diabetes:
The Owner’s Manual

Hello Sandra

More than 20 million Americans have Type 2 Diabetes.

Almost everyone with Type 2 Diabetes can live a normal, healthy, functional life if they receive and follow some rather simple advice says Daryl Wein author of a new book, Type 2 Diabetes: The Owner’s Manual.

With 33 mostly 5 star reviews on Amazon the book is helping people immensely. Some say it’s actually saved their lives. Amazon

A clinical laboratory scientist for more than 20 years and a Physician Assistant for 17 years, Wein started extensive research on Type 2 Diabetes when he himself was diagnosed with the disease.

National Diabetes Month is observed every November so individuals, health care professionals, organizations, and communities across the country can bring attention to diabetes and its impact on millions of Americans. We hope you’ll help!

Thursday, November 10, 2016

Chef-Crafted Shakes Fill Market Need for Healthy, Fast and Tasty Meal Replacement

Indulge Right™ products are Delicious complete meal replacements that bridge 
the gap between the nutritional and culinary worlds - where flavor meets nutrients
 in a delicious tasting line of products. These chef-crafted products are made
 with only carefully selected, high quality organic ingredients and provide you 
a flavorful, healthy, convenient meal that is free from allergens.

Los Angeles, CA, November 06, 2016 --(PR.com)-- Indulge Right Foods maker of chef-crafted, plant-based meal replacement shakes, launches on Indiegogo. Health food and wellness startup, Indulge Right, maker of a plant-based, complete meal replacement shakes, today announced its official launch on crowdfunding platform Indiegogo.

 The company seeks to raise $50K to bring its total meal replacement program to the broader market. Unlike other meal replacement shakes, Indulge Right’s shakes are crafted with culinary expertise, with a focus on flavor first. Indulge Right’s founder and chief culinary development expert, Varouj Kachichian, or “Chef V”, is a classically trained chef with more than 15 years of culinary experience. He has spent the last four years carefully selecting premium ingredients, partnering with health and wellness officials and working to meticulously develop a range of unique flavors, such as Double Chocolate Spice and Cinnamon Spice. “I wanted to create a complete meal replacement product that was still insanely delicious,” said Chef V, founder and CEO of Indulge Right. “I don’t want customers to have to choose between health, taste or convenience. Indulge Right complete meal shakes fulfill all three needs in every shake.” Indulge Right fills a market niche in the health food space: convenient, affordable and quick meal replacement shakes that are devoid of unnecessary fillers, preservatives and allergens. Indulge Right complete meal replacement shakes are created from whole ingredients—the best and healthiest available, not just ingredients that may fulfill lab label requirements. Each shake is individually packed in a convenient pouch, ready to be blended with the liquid of your choice for a no-nonsense meal for at home, in the office or on-the-go. Every Indulge Right product is certified gluten-free, and free from top allergens, and inflammation-causing ingredients, making the shakes healthy for all body types and diets, including diabetics. Organic ingredients are used at every opportunity. Chef V hand-selected and tested every ingredient to achieve an optimal balance of plant-based protein, prebiotics, fiber and carbohydrates. The result: a shake formula that works to repair your body, balance insulin, and improve your energy levels and overall health. To date, Indulge Right has been entirely self-funded.

About Indulge Right
Indulge Right™ products are Delicious complete meal replacements that bridge the gap between the nutritional and culinary worlds, where flavor meets nutrition in a delicious line of shake products. These chef-crafted products are made with only carefully selected, high quality organic ingredients and provide you a flavorful, healthy, convenient meal that is free from allergens. Indulge Right shakes are available for purchase and can be shipped to anywhere in the world. Indulge Right is headquartered in Los Angeles, Calif.
Contact Information
Indulge Right Foods
Varouj Kachichian

Wednesday, November 9, 2016

Somma Food Group Expands Chickentopia™ Offering with Nitrate, Nitrite Free Hot Dogs and Mini Corn Dogs

No Antibiotics Ever, Vegetable Fed Chicken Hot Dogs and Mini Corn Dogs Make Their Debut
DALLAS, Nov. 3, 2016 /PRNewswire/ -- Somma Food Group announced today
 the successful launch of Chickentopia™ brand fully cooked, uncured chicken franks
 and mini corn dogs. The new items are part of the line of retail-inspired products
 created to adhere to strict school nutrition guidelines, while delivering a delicious
and exclusive menu experience to students.

The company, which currently partners with several of the largest school districts
in the country to supply unique and healthful food solutions, says the launch of
these items can have a huge impact on the menus of school districts across the country.
"We pride ourselves on only launching products that we are confident will succeed
in the lunchroom and make a positive impact on students' meal choices," says
Kevin Potter, VP of Sales."Schools have long been asking for a chicken hot
 dog and mini corn dog that meet school nutrition regulations, but still resemble
 options that kids see outside of school." 
The Chickentopia™ line of products boasts an extensive list of clean label
 attributes, including the utilization of chicken that has never, ever been given
 antibiotics and never, ever fed animal byproducts. "When we started this process
 over 6 months ago, we knew we wouldn't stop until we made the best product
out there," says Gary Hamm, VP of Marketing, of the hot dog and mini corn dog.
 "Both of these items are nitrate and nitrite free, contain less than 280mg of sodium
 and actually taste like a hot dog you'd pick up at the ballpark."

In addition to not adding nitrates or nitrites to its products, Somma Food Group
 has vowed to avoid using fillers or mechanically separated chicken, ingredients
commonly found in most hot dog and corn dog products. The company hopes
to see the hot dog and mini corn dog on school menus as early as next semester,
and has already begun conversations to get the products into several of the
 country's top school districts.

About Somma Food Group:Somma Food Group is a diversified provider of premium-grade chicken, beef,
dairy and finished food products for foodservice and retail end markets.
 Somma Food Group's products are produced under a portfolio of brands
 including Chickentopia™, Merrywood Farms™, and Range GrassFed Beef™.
 Somma Food Group's dynamic brands deliver unique, leading-edge food
 solutions and uncompromised quality with the health and satisfaction of the
 end consumer in mind. To learn more about Somma Food Group,

 visit www.sommafoods.com.

CONTACT:  Brian Twomey, 214-984-3600

Monday, November 7, 2016

E-hydrate® Expands Footprint with Walgreens

LOS ANGELES, Nov. 3, 2016 /PRNewswire/ -- With a growing footprint
at traditional grocery retailers, E-hydrate, the maker of natural Protein On-the-Go,
 is committed to expanding distribution in convenience and drug stores. The
 company recently secured a major deal with Walgreens, which added
E-hydrate's two flagship SKUs in the top locations across the country.

Jim Kayser, E-hydrate's
CSO discussed the company's
 push into new retail channels,
 "Customers are now actively
on the lookout for healthier
 choices when they're on-the-go.
Walgreens is right in line with
our philosophy, and we're excited
about the new focus on healthy food
 choices at Walgreens." Protein
 On-the-Go is unlike any other
 product on the shelf. The patent-pending
pouch becomes a bottle when you
 add water, allowing customers to
 get a low-sugar, natural nutrition shake anywhere.
Providing an affordable product that is high in protein and low in sugar has long been the
 company's goal. To entice customers, E-hydrate is scheduled to run nation-wide
promotions in Walgreens including an upcoming BOGO (Buy One, Get One) deal for
the entire month of January. E-hydrate's focus also includes unique marketing initiatives
to drive awareness as the line scales up national distribution.

Continuing the effort to establish a larger presence in the C-store market, E-hydrate
also landed deals with Kum & Go, TA TravelCenters and APlus at Sunoco. "There
is a surging demand in these channels for natural protein snacks. It makes sense for us,
and I think it's a perfect fit," added Jim Kayser. E-hydrate's natural protein line is
currently available at major high-end retailers, including GNC and Gelson's.
About E-hydrate:

E-hydrate's great-tasting, natural protein, hydration and energy products target
health-conscious, on-the-go consumers. E-hydrate's natural products are ready
all the time and are available in convenient single-serve packaging, including the
Protein On-the-Go patent-pending pouch – which becomes a bottle when you
 add water. Every one of E-hydrate's products is natural with real flavors born
in the kitchen, not the laboratory. "Finally, natural tastes great."

Join the conversation on Facebook, TwitterInstagram, and YouTube!

Thursday, November 3, 2016

Lifestyle Prescriptions - To Revolutionize Health Care by Expanding on Rx Prescriptions

Lifestyle Prescriptions Foundation, a non-profit organization with a mission to inspire healthy 
and conscious living through global awareness campaigns, is launching the Lifestyle Prescriptions 
Awareness Campaign to educate health care providers about green prescriptions.

Wyoming, MT, October 30, 2016 --(PR.com)-- Green Prescriptions are based on the newest research in Lifestyle Medicine showing that stress management, nutrition, fitness and social support can reverse the majority of chronic health issues.

On October 27th, 2016, a global awareness campaign begins that includes free online training and worksheets for health professionals. The campaign will peak March 2017 with the Lifestyle Prescriptions® Virtual Health Summit (March 2017) featuring free lectures and advice from Lifestyle Medicine and Self-Healing authors and experts.

Many health care providers have started to integrate green prescriptions into their practices already. For example in New Zealand the Ministry of Health encourages doctors to write GRx green prescriptions with diet and exercise goals written on them.

“To our surprise, we realised that not only do nutrition and exercise play a major 
role in health, but negative emotions like anger or sadness or how we perceive
 stress also have a significant impact on mind and body. Becoming aware of this
 body-mind-social connection encourages a powerful 'AHA' moment and 
motivates patients to improve lifestyle habits and therefore health,” says 
Johannes R. Fisslinger, Founder of Lifestyle Prescriptions Foundation and
 META-Health University.

Lifestyle Prescriptions® go beyond generic green prescriptions and allow 
for laser-sharp and specific habit and behavior improvements by knowing
 the root-cause emotions, stress triggers & beliefs affecting specific 
symptoms. Knowing why a symptom has been triggered allows health 
care providers to use their resources and tools in a much more effective 
way to activate auto-regulation and the body’s self-healing response.

“Lifestyle Prescriptions are a quick and easy way for me as a licensed 
psychologist to support clients take precise action steps towards self-healing. 
These cutting-edge advances in understanding the root causes of stressors 
and illnesses, makes deep and lasting healthier lives possible like never before.”
 -Dr. Ilana Fernandez. PsyD

Green prescriptions are very easy to learn and integrate into health care practices 
and provide a process that allows doctors and traditional-complementary health
 professionals to use the newest knowledge and strategies in Lifestyle Medicine 
without having to change the way they work.

Health care providers can get their free starter kit and training online at 
Contact Information
Lifestyle Prescriptions
Johannes R. Fisslinger
+1 310 906-0366 & #8203;

Wednesday, November 2, 2016

Recent Study: Sneaky Chefs Swapping in Food Alternatives with Positive Results

Three-quarters of those secretly served alternative foods liked them
BOULDER, Colo., Oct. 27, 2016 /PRNewswire/ -- More people are consuming dairy and
 meat alternatives, and they are also getting sneaky by serving those plant-based alternatives to
 others without telling them, according to a study by Earth Balance.
The nationwide study of 2,000 consumers found that approximately one-quarter of respondents
 have served a dairy or meat alternative to friends and family without disclosing the swap, and
 most people who consumed the sneaky swap ended up enjoying the replacement, according
 to the home chef. Surprisingly, men are more likely to have acted as the sneaky chef, with 27%
 revealing that they've served up alternatives to unwitting diners vs. 22% of women.
A nationwide study of 2,000 consumers found that approximately one-quarter of respondents have served a dairy or meat alternative to friends and family without disclosing the swap, and most people who consumed the sneaky swap ended up enjoying the replacement, according to the home chef. Surprisingly, men are more likely to have acted as the sneaky chef, with 27% revealing that they've served up alternatives to unwitting diners vs. 22% of women. This survey was conducted online within the United States...
Who Spotted the Swap? Apparently, the alternatives tasted a lot like the "real thing" to many friends and family
members, with the study revealing that nearly half – 43% – failed to realize they were
 being served a dairy or meat alternative. Millennials and GenXers were the most
perceptive when it came to identifying the substitution, while older generations had
 a harder time spotting it. Also, men were 11% more likely to spot it than women.
They Really, Really Liked ItWhether they were on to the chef or not, the majority liked the alternative foods
 they were served. In fact, 74% of sneaky chefs reported that the people who ate
 the food alternative enjoyed it. Enjoyment levels were high across all generations,
 but the highest were among Gen Y and Baby Boomers – 80% of those 25-34 years
 old liked it, as did 77% of those 55 and older.
"We're seeing more people become open to cooking with dairy and meat alternatives
 and turning others on to these swaps, because they know how tasty they can be,"
said Adriane Pilcher, director of marketing at Earth Balance. "And the best part is
that this trend is not just limited to self-proclaimed foodies anymore. People from
all walks of life are realizing they actually enjoy tofu, almond milk and other better-for-you,
plant-based foods that are delicious and most importantly, extremely easy to
incorporate into everyday recipes."
The study found that 55% of people have used substitutions or modifications when
 preparing their favorite recipes to try to make them healthier, and they're often doing
 so stealthily with the hopes that their friends and family will discover and enjoy them,
 rather than dismissing the dish based on preconceived notions about taste and/or texture.

Parents More Likely to Try Sneaky SwapNot surprisingly, parents are some of the most stealth ingredient swappers. Parents
 of 2-12 year olds were shown to be much more likely to substitute the "real thing"
 for what are often deemed as healthier offerings. Thirty-five percent of parents said
 they'd served an alternative dairy or meat product without telling the recipients,
which is 10% higher than the overall average and 23% higher than non-parents.
Kids, though, may have a more discerning palette than expected. Sixty-one percent
noticed what they were served wasn't the "real thing," which is 4% higher than the
 overall average. Being keen to the swap didn't mean they like the food any less.
In fact, kids' enjoyment rates were still high (>72%) and close to the overall average.
Survey MethodologyThis survey was conducted online within the United States by 72 Point Inc. on
 behalf of Earth Balance in June 2016 among 2,000 consumers ages 18 and older.
About Earth BalanceBoulder, Colo.-based Earth Balance produces a line of delicious buttery spreads,
 nut butters, dressings and snacks. All Earth Balance® products are plant-based,
 vegan, made without artificial flavors and hydrogenated oils, and are free from
 lactose and eggs, offering a delicious alternative for individuals with food
sensitivities and those seeking plant-based options of their favorite foods.
 Earth Balance strongly supports the Non-GMO Project and sustainable
agriculture practices, and all Earth Balance products are made without
genetically modified ingredients. Earth Balance is owned by Boulder Brands.
 For more information, visit www.EarthBalanceNatural.com.

Media Contact:  Karla Herrera, GroundFloor Media
303.865.8158 (desk) / 703.819.1865 (mobile)

Tuesday, November 1, 2016

"Best in Region" Winners Announced In The Eggland's Best "America's Best Recipe" Contest

Eggland's Best Turns to Fans to Help Choose "America's Best Recipe"
CEDAR KNOLLS, N.J., Oct. 25, 2016 /PRNewswire/ -- Eggland's Best (EB) has
 announced the final five "Best in Region" recipes in the Eggland's Best "America's Best Recipe"
Contest. The final recipes proudly represent each region of the U.S. with state-inspired
 ingredients and, of course, delicious and nutritious EB Eggs.
Eggland's Best "America's Best Recipe" Contest
Eggland's Best is now calling on their fans to help determine which of the five
 "Best in Region" recipes will earn the title of "America's Best Recipe" and
 receive the $10,000 Grand Prize. Now through November 7, fans can
 visit the EB website to vote for their favorite recipe.
"We asked our fans to combine delicious EB eggs with a favorite state
 ingredient, and we are extremely impressed with the creative combinations
 that highlight new ways to enjoy the great taste of EB eggs," says
 Charlie Lanktree, CEO of Eggland's Best. "We love that consumers can
 take part in some friendly competition while creating unique recipes that
 also provide superior nutrition with the addition of EB eggs."
The "Best in Region" recipes from the Northeast, Southeast, Southwest,
 Midwest and West:
  • Northeast – Rhode Island: Valerie S.– Johnny Cakes and Lobster Eggs Benedict
  • Southeast – Alabama: Lori S. – Yummy, Yammy Egg Foo Yung, Southern Style
  • Southwest – Utah: Shauna H. – Salted Honey Raspberry Bread Puddings
  • Midwest – Michigan: Donna B. – Salted Caramel Upside Down Apple Cake
  • West – Nevada: Deborah B. – Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
On December 13, Eggland's Best will announce the Grand Prize winner,
who will be awarded $10,000 and a year's supply of Eggland's Best eggs.
 Each "Best in Region" winners will also receive $1,000.    
The superior nutrition, taste and freshness of Eggland's Best eggs make
 them a perfect addition to any recipe. Compared to ordinary eggs,
Eggland's Best eggs contain five times more vitamin D, 25 percent less
 saturated fat, more than double the Omega-3s, ten times more vitamin E
and three times more vitamin B12.  Eggland's Best's superior nutritional
 profile is due to its proprietary all-vegetarian hen feed that contains healthy grains,
canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E.

"As the winner of the 2014 Eggland's Best Recipe Contest, it's thrilling to see
 such a unique spin on regional recipes with state-inspired ingredients,"
 said Lidia Haddadian of California who entered and won with her
 Chorizo Tostada Bites in 2014. "As a long-time loyal fan, I know that
Eggland's Best eggs are simply superior in nutrition, freshness and taste,
 and I hope that everyone will be as excited as I am to see which recipe
 will win the EB "America's Best Recipe" Contest."
For official contest rules and to vote for your favorite original recipes,
 visit http://www.egglandsbest.com/americasbestrecipe.
About Eggland's Best Eggs
Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an
excellent source of Vitamins D, B12, and E, and a good source of
Vitamin B5 and Riboflavin. EB eggs have five times more Vitamin D,
more than double the Omega-3, 10 times more Vitamin E and 25 percent
 less saturated fat than ordinary eggs.
The distinctive "EB" stamp on the shell assures consumers and food service
 customers that the eggs meet the highest production and safety standards.
 Eggland's Best was voted "America's Most Trusted Egg Brand" by
American shoppers in the 2016 BrandSpark Most Trusted Awards,
 "America's Most Recommended™ Eggs" by women in the 2016 Women's Choice Awards,
 and has received numerous awards from Prevention Magazine, Men's Health,
Men's Fitness, Taste of Home, Women's Health, and many others. 
In 2014, Eggland's Best was also awarded "Product of the Year" in the
egg category by Product of the Year USA. Eggland's Best's hens are fed
a strictly controlled, proprietary, high-quality all-vegetarian diet, which
 results in a better tasting, more nutritious egg that stays fresher longer.
 EB eggs are available in large, extra-large, jumbo, cage free, organic,
 hard-cooked, cage free hard-cooked, liquid egg whites, and are c
ertified Kosher. For more information, visit www.egglandsbest.com.
Eggland's Best logo.

CONTACT: Kimberly Stover, 973-588-2000, kstover@coynepr.com