Rebounding For Great Exercise and Heart Health

Rebounding offers a less high pressure means of reducing body fat and simultaneously firming body tissues. Running in position on the Rebounder can burn calories effectively and can help detox your body!

The lymphatic system is the metabolic garbage can of the body. It rids you of toxins such as dead and cancer cells, nitrogenous waste materials, fat, infectious viruses, heavy metals, and other assorted junk cast off by the cells. The activity performed in rebounding gives the stimulus for a free-flowing system which drains away these potential poisons.

In contrast to the arterial system, the lymphatic system doesn't have its own pump. It has no heart muscle to move the fluid around via its lymph vessels. There are just 3 ways to activate the flow of lymph away from the tissues it serves and back into the main pulmonary blood circulation. Lymphatic flow requires muscular contraction from exercise and movement, gravitational pressure, and internal massage to the valves of lymph ducts.
Needak Rebounder Store Page

Rebounding supplies all three methods of eliminating waste products from the cells and from the body. Then arterial blood makes its way into the capillaries in order to furnish the cells with fresh tissue fluid containing food and oxygen. The bouncing motion effectively moves and recycles the lymph and the entire blood supply through the circulatory system many times during the course of the rebounding session.

Rebounding is a lymphatic exercise. As stated earlier, it has the same effect on your body as jumping rope, but without any jarring effect to the ankles, knees, and lower back that comes from hitting the ground. Better than rope jumping, however, the lymphatic channels get put under hydraulic pressure to move fluids containing waste products of metabolism around and out of the body through the left subclavian vein.

 Related articles:
Rebounding is my fitness choice
Summer Fitness - Jump 5 minutes a day

Beyond Organic Healthy Food

Tastefully Simple Recall for Toasted Garlic & Parmesan Cheese Ball Mix

FOR IMMEDIATE RELEASE - March 12, 2010 - Alexandria, MN - Tastefully Simple is voluntarily recalling select 1.1-ounce retail packages and 0.3-ounce samples of Toasted Garlic & Parmesan Cheese Ball Mix. The company, along with others in the food industry, is joining in the efforts of a nationwide ingredient recall to protect consumers from potential Salmonella exposure.

The company was notified about this potential issue by one of its ingredient suppliers. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, the elderly, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain.

No illnesses regarding this product have been reported to the company to date. However, Tastefully Simple has decided to initiate this voluntary recall because of its commitment to the safety and health of the public – and its commitment to offering only the highest quality products.

This recall applies only to a small number of retail packages of Toasted Garlic & Parmesan Cheese Ball Mix (Item: 723200) and sample packets (Item: 723270) shipped since February 12, 2010. The following lot codes, which can be found on the bottom of the retail boxes, are involved in the recall: 9315, 9317 and 0004. 

The lot codes for the sample packets affected are: 9313, 9314 and 0005, which are embossed on the left front side of the packet.

Tastefully Simple encourages anyone who has purchased or received a package of Toasted Garlic & Parmesan Cheese Ball Mix with the lot codes above to destroy it, and call 1.800.235.4513 between 8:00 am and 6:00 pm CST Monday through Friday to receive an alternate product. If you have any questions and concerns or would like additional information, simply visit tastefullysimple.com or fda.gov.

Contact:
Lynn Grueneich
Senior Lead, Communications
320.763.2100
lynn.grueneich@tastefullysimple.com

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Vitamin B12 For Energy and Health

Vitamin B12 is called the “energy vitamin,” plus it's necessary for a lot of critical functions in your body, such as energy output, aiding your immune system, and helping to regulate the formation of red blood cells.* Recent studies by the US Framingham trial show that 1 in 4 adults in the us are lacking in this vitally important nutrient and almost half of the population has suboptimal blood levels.

Vitamin B12 is present only in animal sources of food--which is among the reasons doctors advise against being a rigid vegetarian or a vegan. This specific deficiency can lead to less than optimal nervous system function, a tendency toward nervousness, and in some cases less-than-optimal eye health.*

The older people get a lot more likely one is to have a vitamin B12 deficiency. The two ways that you become deficient in vitamin B12 are from not getting enough in what you eat and from losing the ability to absorb it.

Recently I learned from Dr. Mercola that India is mainly a vegetarian based culture and current studies there indicate about 80% of the adults are deficient in vitamin B12. Still, vegans are not the only people who can turn out to be vitamin B12 deficient.

The older you become the more your digestive system breaks down, especially if you have been eating the standard American diet. The use of antacids as well as anti - ulcer medications will also lower your stomach acid secretion and reduce your ability to absorb vitamin B 12. An infection with Helicobactor pylori, a common contributor to stomach ulcers, can also result in vitamin B12 deficiency.


If you often feel tired, run-down, and lacking in energy, you're not alone. Low energy is one of our country's largest health complaints.

Examples of the top reasons for this are:

* Refined foods sold in grocery stores are depleted of vital nutrients...

* Refined foods are loaded with sugars...

* Refined foods are full of chemicals...

* Refined foods are overloaded using food colorings; and...

* Refined foods are full of preservatives...



Add the damaging effects of caffeine, pollution, conventional treatments, and the stress most of us encounter daily... and you've got yourself a recipe for energy drain.

Well, I'm here to show you there's a new approach to give yourself additional energy.* Actually, a really advanced way to feel more energized -- without the jitters of caffeine.*

Discover what Dr. Mercola has to say about this particular vitamin B12.


* These statements have not been evaluated by the Food and Drug Administration.

* This product is not intended to diagnose, treat, cure or prevent any disease.

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Beyond Organic Healthy Food

Raw Milk Symposium - April 10, 2010

Have you wondered about raw milk health benefits or conflicting health information? There is a Raw Milk Symposium coming up in April I recommend you attend.

Learn more Raw Milk Symposium.

Register online https://www.farmtoconsumer.net/symposium_registration.asp

Symposium Location - Monona Terrace Community & Convention Center, Madison, Wisconsin

Who's Invited?

Raw milk producers and their consumers.
Grass based farmers fed up with the low commodity milk prices looking for alternatives.
Folks that have seen healthier days.
Future Farmers of America wanting to check out the buzz about direct sales of raw milk.
Constitutional scholars and lawyers looking for work that makes a difference.
Mother and fathers looking for answers to their children’s chronic health and obesity problems.
College students cutting classes and stumbling into some life changing information.
New couples considering having family.
Doctors and dentists interested in pragmatic prevention based solutions.
Teachers and parents concerned with sugared milk in school lunches and YOU!

In particular – a special invitation of free registration to any employee of these Wisconsin agencies - the Governor’s office, Wisconsin Senate and House of Representatives, DATCP and Wisconsin Raw Milk Board appointees, and we’d be happy to take your registration personally, at 703-208-3276.

Learn more Raw Milk Symposium.

Wisconsin was carefully selected as the site of this year’s symposium because of the recent spate of actions taken against Wisconsin raw dairy producers and their customers.

Wisconsin, as the 2nd largest dairy state in the union, and the state with the most small dairies, is a crucial state for raw milk activists and defenders to “dig in” against the erosion of their consumer rights.

Wisconsin Dept. of Agriculture, Trade and Consumer Protection (DATCP) through creative interpretation of law, and legislators through ill-advised legislation, want to ensure that raw milk never passes consumers’ lips – by harassing the farmers that produce it - all in the name of
“public and food safety”.

That’s why this symposium, at this time, in this state is so important.

TO REGISTER CALL 703-208-3276 OR
REGISTER ON-LINE AT www.RawMilkSymposium.org
(On-line discounts available) $10 Discount for Early Registration (by March 15)

Symposium Location - Monona Terrace Community & Convention Center, Madison, Wisconsin

We'll begin by hearing the personal stories of Wisconsin producers, Wayne and Kay Craig and raw milk consumer activist, Emily Matthews. Sally Fallon Morell and Dr. Ted Beals will delve into the science of raw milk nutrients, microflora and benefits. Then, we'll step back and see the role of raw milk from an international perspective with speakers from Germany and Slovenia.

German biodynamic academic researcher Prof. Dr. Ton Baars will describe his research exploring unique raw milk healing properties and Syliva Onusic, Ph.D. will illustrate what enlightened leadership in other countries are embracing on behalf of their citizen’s health. We’ll hear from the lawyer defending Wisconsin farmers, Elizabeth Rich, Esq., who will discuss the legal distinction between the public good and the private right which will set the stage for the grand finale.

Michael Schmidt, in a rare public appearance (outside of the Canadian courtrooms), will kick off the highlight of the symposium and introduce “Joining in the Battle for Food Rights” panel discussion, moderated by the champion of raw milk rights, revolutionary blogger David Gumpert.

Featured Speakers

• Prof. Dr. Anthonie (Ton) Baars (biodynamic research, academics)
• Ted Beals, M.S., M.D. (medicine, pathology and microbiology)
• Wayne Craig, B.S. and Kay Craig, M.S. (producer’s perspective)
• David E. Gumpert (noted author and blogger)
• Pete Kennedy, Esq. (raw milk legal authority)
• Emily Matthews, RN (consumer’s perspective)
• Mark McAfee (entrepreneur, trail blazer)
• Sally Fallon Morell, M.A. (Founder, A Campaign for Real Milk)
• Sylvia P. Onusic Ph.D. (international raw milk perspective)
• Elizabeth Gamsky Rich, Esq. (Wisconsin raw milk legal authority)
• Michael Schmidt (Canadian pioneer of legal cow-shares)
• Tim Wightman (American pioneer of legal cow-shares)

Register online https://www.farmtoconsumer.net/symposium_registration.asp

Symposium Location - Monona Terrace Community & Convention Center, Madison, Wisconsin

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Beyond Organic Healthy Food

Reviewing The Eat-Clean Diet Recharged Book, By Tosca Reno (Robert Kennedy Pub/2009)

Finally, a book for people who are just starting to learn about how to eat clean food  and lose weight. The Eat-Clean Diet Recharged!  is by far one of Tosca Reno's best books with loads of real food tips, exercises for not so active people, and straight forward, detailed, easy to follow info about the Eat-Clean Diet philosophy.

Tosca states that she did not develop the concept of Clean Eating, still she does a good job with living it and helping us see how we could live the same!

About Tosca Reno
At age 40, author Tosca Reno found herself miserable, overweight, stuck in an unhappy marriage, and living an unfulfilled life. She was able to turn her life around and is now a successful author, motivational speaker and wellness consultant, media personality and model. Tosca has penned ten books, including the incredibly successful Eat-Clean Diet® series, has appeared on numerous national television and radio programs and now travels across North America appearing at book signings and seminars to deliver her message of health, wellness and inspiration.

Tosca was on Good Morning America on February 12, 2010 discussing Eat-Clean Diet® recipes for under $10. In the segment with Tanya Rivero, Tosca prepares the Spanish Potato Omelet and Eat Clean Fajitas from Tosca Reno's Eat Clean Cookbook and the Thai Basil Brown Rice and Herb Marinated Grilled Lamb Chops from The Eat-Clean Diet® Recharged!
Watch the clip here!

The book is well written for all, especially for people without fitness or nutrition backgrounds. You will learn how your body responds to real food and what you can eat, no matter where you are or how busy you are. It is unique with it's glossy pages, inspiring pictures and 'Dear Tosca' letters from people who are trimmer and fitter from eating clean.

This is not a diet book that tells you to move more and eat less. Though, you will find a chapter just for exercise and fitness tips all through the book. The exercise tips are especially helpful for folks that have not exercised for a while and have doubts about their ability.

Tosca explains a formula she believes is key to reworking your physique to look like one you would admire.

Body beautiful/ Body Healthy Formula

80% Nutrition + 10% Training + 10% Genetics = Body Beautiful / Body

You read that right, she says that it's actually 80% nutrition that shapes a lean healthy body. What a concept and what if it worked for you... Wouldn't it be wonderful to finally take back your body with the 80% of the results coming from great nutrition? I think so....and I think a lot of burned out dieters will see results using Tosca's eat-clean diet resources.

How this book helps you to get fat burning results:

Eat more food and eat more often (eat more to lose weight)
Eat more does not mean eat more of the same junk or processed food we have grown used to eating.  You will eat smaller meals of lean protein and complex carbs every 3 hours, about 6 small meals a day. Eating every three hours keeps you satisfied without cravings for sweets and processed snacks.


Eat breakfast!
Breakfast is skipped for many people trying to lose weight. Don't do it! Tosca teaches why breakfast is so important for fat burning and gives examples of her oatmeal breakfast loaded with superfoods.

What to eat
The eat-clean diet suggests foods for everyone, even vegans and vegetarians. You will eat foods that are as close to their natural state as possible. Such as, fresh produce, eggs, healthy fats, whole grains, beans, seafood and lean meats. We learn a bit about organic produce and wild caught seafood, grass-fed meats and poultry for weight loss.

Superfood Staples
A few superfoods that may become a staple food for you include, flax seeds, fermented foods such as tempeh, miso, yogurt or kefir, grass-fed meats, mung beans, cayenne pepper, garlic, leafy greens, quinoa, coconut oil and wild caught seafood.

Water is your weight loss friend
Drink a glass of water when you are having a craving to determine if you are thirsty before heading to the pantry!   Staying hydrated will boost your metabolism by as much as three percent.

Meal Plans and Food Shopping
The chapter on meal plans and grocery lists makes shopping and menu planning easier. Tosca helps with ideas on what foods to take along when you are away from home. It's like packing a lunch or picnic. Also use the food idea menus for family meals, gluten-free food, vegan, and vegetarians.

Recipes
With 50 recipes it's easy to find meals, meats, side dishes, breakfast and even desserts. The pictures of the food are beautiful! The ingredients should be easy to find in most areas or from online sources.


Find Tosca's recipe books in the Eat-Clean Diet series:


The Eat-Clean Diet Recharged: Lasting Fat Loss That's Better than Ever

Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!


The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean

The Eat-Clean Diet for Family and Kids: Simple Strategies for Lasting Health and Fitness

The Eat-Clean Diet for Men: Your Ironclad Plan for a Lean Physique!


What Makes The Book A Keeper:

* Encourages a variety of healthy real foods.

* No calorie or carb counting (eat only healthy complex carbs.)

* No sugar or artificial sweeteners.

* She doesn't eliminate entire food groups.

* Explains the importance of healthy fats in the diet.

* Helps you to learn how what you eat affects your health making it easier for you to want to eat more high-nutrient real foods.

* Takes time to teach about portion control without calorie counting.

* Includes sample meal plans to please different tastes, goals and needs of individuals.

* Includes vegetarian and vegan resources.

* Is very easy to make eating clean food a long-term approach to healthy eating.

* For the folks afraid they can't exercise Tosca gives lots of tips for starting your exercise program. Nothing big to start with, just start.


Things To Keep In Mind:

* Drink lots of water!

* Be patient but don’t give up!

* Weight and inches might not fall off very fast. About 2 pounds a week is normal.

* Your metabolism may be damaged from yo-yo dieting, skipped meals and other reduced calorie diet plans so it will take time to have an efficient, fat-burning metabolism but it will happen with real clean food.

* You will spend time with planning meals, looking for recipes, checking ingredients, shopping for fresh foods etc.

* Depending on where you live, it could take a bit of foraging for some of the foods suggested. Keep at it to take back your body.

* Clean out your pantry, dump all prepared foods, most boxed foods, chips, sweets and even the Cherrios (hidden sugar!)

* It might be difficult at first to eat enough, especially if you are the type who doesn't think about eating so you eat because you have to. Yes there are people like this :)

All in all I think this book will benefit people who realize counting calories, drinking diet shakes, popping diet pills or starving is not working for fat burning.   It is not a one size fits all and not all people will lose weight.    The book is not extreme with what foods to eat so it is a good place to start learning.  There are so many "clean foods" that offer great fat burning and health benefits - that is why I say this book is good for a starting place.

Bonus reads about non-threatening exercise - extending and improving your life - getting rid of cellulite  - combating the harsh effects of menopause - getting and staying motivated  and information on eating disorders. 

Visit her sites www.eatcleandiet.com  or www.Toscareno.com.

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Beyond Organic Healthy Food

Increased Recalls For Food Using HVP - March 11,2010

The recalls continue to grow for processed foods made using hydrolyzed vegetable protein (HVP) the "natural flavor" that may be contaminated with Salmonella. These are mostly voluntarily recalls and will continue to increase.

From the FDA site

Bouillon Products

Herbox

Dip and Dip Mix Products

Concord Foods

De la Casa

Delicioso

Follow Your Heart

Fresh Food Concepts

Great Value

Johnny's Fine Foods

McCormick

Oak Lake Farms

Reser's

Rojo's

T. Marzetti

Dressing and Dressing Mix Products

Follow Your Heart

Reser's

Trader Joe's

Gravy Mix Products

McCormick

Pre-Packaged Meal Products

Follow Your Heart

Prepared Salad Products

Reser's

Snack and Snack Mix Products

CVS

Great Nut Supply

HK Anderson

Hawaiian

National Pretzel Company

President's Choice

Rouses Louisiana's Best

Safeway

Spec's Wines & Fine Foods

Sunflower Markets

Soup Mix Products

Castella

Homemade Gourmet

Stuffing Products

McCormick

March 2010

• March 10, 2010 - Quaker Snack Mix Baked Cheddar Voluntarily Recalled Due to Possible Health Risk
• March 09, 2010 - Olde Westport Spice Announces a Voluntary Recall of Garden Harvest Special Blend Seasoning
• March 09, 2010 - Dutch Valley Food Distributors, Inc. Announces a Voluntary Nationwide Recall of Black Pepper and Products made with Black Pepper
• March 09, 2010 - Mrs. Gerry’s Kitchen Press Release
• March 08, 2010 - Herr Foods Inc. Recalls 'Herr's Cracked Pepper and Sea Salt Flavored' Kettle Style Potato Chips Because of Possible Health Risk
• March 08, 2010 - Publix Issues Voluntary Recall on Four Seasoning Mixes
• March 08, 2010 - GNS Foods Voluntarily Recalls Snack Mixes Containing Honey Mustard/Onion Pretzels from National Pretzel Co. associated with Hydrolyzed Vegetable Protein (HVP) recalled by Basic Food Flavors, Inc. because of the potential Salmonella contamination.
• March 08, 2010 - P&G Joins Industry Ingredient Recall by Voluntarily Recalling Two Flavors of Pringles® in the United States in Response to FDA Industry Guidance
• March 05, 2010 - Ed Roller, Inc. Announces Voluntary Recall of Wegmans 9 oz. Food You Feel Good About® Medium Seafood Sauce Due to Undeclared Ingredients on Label
• March 05, 2010 - Fresh Food Concepts Announces a Voluntary Recall of Spinach Dips Due to Possible Health Risk
• March 05, 2010 - Mincing Overseas Spice Company Voluntarily Recalls Two Lots of Black Pepper
• March 05, 2010 - Concord Foods Recalls Concord Foods Seasonings Mixes because of Possible Health Risk
• March 05, 2010 - National Pretzel Co. Annouces Precautionary Recall of Honey Mustard Onion Seasoned Pretzels Because of Possible Health Risk¹⁷
• March 05, 2010 - McCormick & Company Initiates Recall Due to Possible Health Risk from HVP Ingredient
• March 05, 2010 - Estrella Family Creamery Recalls Old Apple Tree Tomme Cheese Due to Possible Health Risks
• March 05, 2010 - Ventura Foods, LLC Voluntarily Recalls Seven Varieties of Its Dean’s® Dip Products As A Precautionary Measure
• March 05, 2010 - Mrs. Gerry’s Kitchen Press Release.
• March 04, 2010 - Creative Contract Packaging Corporation Recalls HERB-OX® Bouillon Products Because of Possible Health Risk
• March 03, 2010 - Earth Island Announces Voluntary Recall On Select Follow Your Heart Products That Contain Natural Flavor Because Of Possible Health Risk
• March 03, 2010 - Homemade Gourmet Voluntarily Recalls "Tortilla Soup Mix" Because of Possible Health Risk
• March 03, 2010 - Reser's Fine Foods Inc Press Release
• March 02, 2010 - Tim's Cascade Snacks Recalls 'Hawaiian^® Kettle Style Potato Chips - Sweet Maui Onion' and 'Hawaiian- Sweet Maui Onion Rings' Because of Possible Health Risk
• March 02, 2010 - Castella Imports, Inc. Conducts Nationwide Recall of Castella Chicken Soup Base Because of Possible Health Risk
• March 01, 2010 - Heartland Foods, Inc. voluntarily recalls Coarse Ground Black Pepper because of possible Salmonella Contamination
• March 01, 2010 - T. Marzetti Company Announces a Voluntary Recall of Dips Due to Possible Health Risk

-

-

February 2010

• February 27, 2010 - Kroger Recalls Two Onion Soup & Dip Mixes Due to Possible Health Risk
• February 26, 2010 - Johnny's Fine Foods Recalls Johnny's French Dip Powdered Au Jus Because of Possible Health Risk

-

-

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Beyond Organic Healthy Food

Farm to School Efforts Double in Minnesota

Demand from students, farmers and schools grows for farm to school programs ...

Minneapolis – The number of Minnesota school districts purchasing fresh food from local farms has more than doubled in the last 15 months, according to a survey released today by the Minnesota School Nutrition Association (MSNA) and the Institute for Agriculture and Trade Policy (IATP).

Farm to school programs link school children with local farmers and farm products, including fruits and vegetables, meat, grains and other items. Farm to school provides fresh, healthy food choices, helps children develop healthy eating habits and supports small and mid-size farmers.

The survey gathered input from MSNA’s membership, which includes food service professionals from nearly 100 public school districts serving approximately 550,000 K-12 students across the state. Sixty-nine districts reported purchasing Minnesota-grown products in 2009, more than double the figure from late 2008. Further, 77 percent of the districts now involved with farm to school initiatives expect to expand their activities in the upcoming school year, a sign that these programs are taking root and growing.

“Farm to school benefits our students, communities, farmers and the local economy throughout the state,” said MSNA President Mary Anderson. “This is a very positive program on so many levels. The potential for growth is enormous.”

“Parents, students and educators know that good nutrition is essential if our kids are to be healthy and ready to learn. Small and mid-size farmers, whose products have largely been absent from America’s lunch trays, can offer our children fresh, less-processed choices and a chance to learn how and where their food is grown,” said IATP’s JoAnne Berkenkamp. “The momentum is rapidly building for farm to school programs and it’s great to see schools and farmers embracing this opportunity.”

Other key findings from the survey include:

■■The most commonly used local foods were apples, potatoes, peppers, winter squash, sweet corn and tomatoes. A growing number of schools are also purchasing Minnesota-grown bison, wild rice, dried beans and grains.
■■ Nearly 43 percent of school districts purchasing Minnesota-grown food in 2009 did so by purchasing directly from a farmer or farmer co-op.
■■ While 84 percent of the survey respondents reported purchasing foods grown in Minnesota, 35 percent also purchased foods grown in neighboring areas of Wisconsin, Iowa and/or North or South Dakota.
■■ The biggest barriers to expanding farm to school purchases were the need for extra labor and preparation time in the cafeteria, pricing and tight food budgets, and difficulty finding nearby farmers to purchase from directly.
■■ In the future, schools are most interested in purchasing local vegetables and fruit, with growing interest in bread and grains, dairy and meat. The survey also showed strong interest in expanding student education about Farm to School and growing food in school gardens.

IATP’s work on expanding farm to school initiatives is funded in part by Blue Cross and Blue Shield of Minnesota’s Prevention Minnesota Initiative, which works to improve the health of Minnesotans by combating the root causes of cancer and heart disease, of which unhealthy eating is a leading factor.

In the coming year, IATP and MSNA will build on the growing momentum for Farm to School to expand farmer involvement, increase foodservice staff training opportunities, work with more students and increase public awareness.

You can learn more at iatp.org and mnsna.org.

About IATP
Institute for Agriculture and Trade Policy works locally and globally at the intersection of policy and practice to ensure fair and sustainable food, farm and trade systems. IATP is headquartered in Minneapolis, Minnesota with offices in Washington D.C., and Geneva.

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Beyond Organic Healthy Food

Raw Pet Fod Recalled - Nature's Variety - March 2010

Nature's Variety Expands Nationwide Voluntary Recall to Include All Raw Frozen Chicken Diets with Any "Best If Used By" Date On or Before 2/5/11

Read first recall: Healthy Pets Blog, Nature's Variety Pet Food Recall



Lincoln, NE, March 8, 2010 – Nature's Variety has expanded its voluntary recall of Chicken Formula Raw Frozen Diets for dogs and cats to include the "Best If Used By" dates of 10/29/10 and 11/9/10 because these products may be contaminated with Salmonella. Salmonella can affect animals and there is risk to humans from handling contaminated pet products. People handling pet food can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with the product or any surfaces exposed to these products.

Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with Salmonella infections may become lethargic and have diarrhea or bloody diarrhea, fever, or vomiting. Some pets may experience only a decreased appetite, fever, or abdominal pain. If your pet has consumed any of the affected products and is experiencing any of these symptoms, please contact your veterinarian.

The recall includes the following products with a "Best If Used By" date of 10/29/10 or 11/9/10:

*
o UPC#7 69949 60131 9 – Chicken Formula 0.75 lb trial sized medallions
o UPC#7 69949 60130 2 – Chicken Formula 3 lb medallions
o UPC#7 69949 60120 3 – Chicken Formula 6 lb patties
o UPC#7 69949 60121 0 – Chicken Formula 2 lb single chubs

In an abundance of caution, Nature's Variety has also chosen to expand this voluntary recall to include all Chicken Formula and Organic Chicken Formula Raw Frozen Diets for dogs and cats with any "Best If Used By" date on or before 2/5/11. Nature's Variety has elected to clear the market of raw frozen chicken diets as it implements a state-of-the-art new food safety process called High Pressure Pasteurization for use on all Nature's Variety Raw Frozen Diets.

The products included in the expanded recall are any Chicken Formula or Organic Chicken Formula Raw Frozen Diet with a "Best If Used By" date on or before 2/5/11, including:

*
o UPC#7 69949 60131 9 – Chicken Formula 0.75 lb trial sized medallions
o UPC#7 69949 60130 2 – Chicken Formula 3 lb medallions
o UPC#7 69949 60120 3 – Chicken Formula 6 lb patties
o UPC#7 69949 60121 0 – Chicken Formula 2 lb single chubs
o UPC#7 69949 50121 3 – Chicken Formula 12 lb case of chubs
o UPC#7 69949 60137 1 – Organic Chicken Formula 3 lb medallions
o UPC#7 69949 60127 2 – Organic Chicken Formula 6 lb patties

The "Best If Used By" date is located on the back of the package above the safe handling instructions. The affected product was distributed through retail stores and internet sales in the United States and Canada.

No other Raw Frozen Diets are involved in this expansion other than chicken, and no other Nature's Variety products are involved.

Nature's Variety now uses High Pressure Pasteurization on their Raw Frozen Diets as a unique process to kill pathogenic bacteria through high-pressure, water-based technology. Having incorporated this state-of-the-art technology on a portion of their raw product offerings in late 2009, Nature's Variety was able to confidently implement the process universally on all Raw Frozen Diets after the 2/11/10 recall in order to enhance food safety. Nature's Variety also utilizes a test and hold protocol to ensure that all High Pressure Pasteurized Raw Frozen Diets test negative for harmful bacteria before being released for sale.

"Nature's Variety believes replacing all raw frozen chicken products on the market with new raw frozen chicken products that use High Pressure Pasteurization is an important and responsible step in order to reinforce consumer confidence and trust," stated Reed Howlett, CEO of Nature's Variety. "By recalling all raw frozen chicken products with ‘Best If Used By' dates on or before 2/5/11, we can provide our pet parents with new raw frozen chicken products that have been processed through High Pressure Pasteurization. Adopting High Pressure Pasteurization is an important step to ensure that our products meet the strictest quality and food safety standards."

Howlett stated, "Our commitment to consumers in the future is the same as it's been in the past – to offer Raw Frozen Diets made from the highest quality ingredients, made in our own plant in the Midwest, by people who care deeply about pet nutrition, health, and happiness."

If you are a consumer and have purchased one of these products, please return the unopened product to your retailer for a full refund or replacement. If your package has been opened, please dispose of the raw food in a safe manner by securing it in a covered trash receptacle. Then, bring your receipt (or the empty package in a sealed bag) to your local retailer for a full refund or replacement.

Consumers with additional questions can call the Nature's Variety dedicated Customer Care line 24 hours a day, 7 days a week at 800-374-3142. For additional resources about High Pressure Pasteurization or other Nature's Variety food safety protocols, visit www.naturesvariety.com.

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Salmonella Scare Prompts Major Food Recall 2010

Because of a common food additive from Basic Food Flavors Inc. found to be contaminated with Salmonella, it's very important to keep up with the affected products. The recent food recalls starting on March 4, 2010 could continue on for quite a while longer. The foods affected by this recall are processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.

Search FDA for all food recalls related to HVP

Right after wanting to know what foods are recalled we are looking for the answer to "What is Hydrolyzed Vegetable Protein?" BTW, it's often labeled as "natural flavors"....

Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods. Wikipedia


Search FDA for all food recalls related to HVP

From the FDA website -

Salmonella Tennessee Identified in a Processed Food Ingredient
FDA taking steps to instruct industry and protect consumers

The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.

In coordination with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, other federal agencies, and state health departments, FDA is closely monitoring and assessing the potential risks of illness from affected products.

“Our investigators were able to identify this problem before any illnesses occurred," said FDA commissioner Dr. Margaret A. Hamburg. "While the investigation is continuing, the agency is supporting reasonable steps to continue to protect the public health.”

The manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. The FDA conducted an investigation at the facility after a customer of Basic Food
Flavors reported finding Salmonella Tennessee in one production lot of HVP to the new FDA Reportable Food Registry.

FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.

“This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination," said Dr. Jeff Farrar, associate commissioner for food protection, FDA’s Office of Foods.

For a full list of products recalled the FDA has set up a link Search the database of recalled products containing HVP.

I find it hard to understand how this tainted so called "natural flavoring" has been in food stuff since Sept 17, 2009. Goes to show that the standards need to be changed and we need to go back to eating Real Food...

The additive is used in thousands of foods including soup mix, sauces, dips, hot dogs, chicken nuggets, potato chips, pretzels and TV dinners so you will see the recalls increase before it's over.

My local grocery store has little signs up in the empty spots explaining the recalled products.

Search the database of recalled products containing HVP

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Pringles Recalls Two Flavors

As part of a recall involving many food companies, Pringles is voluntarily recalling two flavors from the U.S. market: Restaurant Cravers Cheeseburger and Family Faves Taco Night.

CINCINNATI, March 8, 2010 - The Procter & Gamble Company (NYSE:PG), in response to a recommendation from the Food & Drug Administration (FDA) to the food industry, announced today that it is voluntarily recalling Pringles Restaurant Cravers Cheeseburger potato crisps and Pringles Family Faves Taco Night potato crisps as part of an industry ingredient recall to protect consumers from potential Salmonella exposure. There have been no reports of Salmonella-related illness in relation to these products.

P&G was notified by one of its suppliers that a seasoning used in these two products contains hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., who has voluntarily recalled several lots of this ingredient because of potential salmonella exposure. As a result, the FDA has recommended that food manufacturers recall certain types of products containing HVP manufactured by Basic Food Flavors, and P&G is complying with this guidance.

Only products with the following "best by" dates are being recalled. The "best by" date for each product can be found on the bottom of the can.

Product Name	UPC Code	"Best by" date
Pringles Restaurant Cravers Cheeseburger, Super Stack Canister, 181 grams	37000 26936	02/2011 04/2011
Pringles Family Faves Taco Night, Super Stack Canister, 181 grams	37000 26773	03/2011 04/2011 05/2011

No other Pringles varieties or flavors are affected by this recall. These two products represent only one half of one percent of Pringles' US volume. None of the affected products have been shipped to retailers outside of the United States.

The safety of our products is P&G's top priority, and we follow rigorous food safety and ingredient testing standards. We are withdrawing these products out of an abundance of caution for consumer safety and in response to FDA's recommendation to the food industry.

Salmonella is a common food borne pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. While most individuals recover without medical intervention, the infection can be life-threatening in some cases such as young children, the elderly and those with compromised immune systems. There have been no reports of Salmonella-related illness to date in relation to these products.

Consumers who have purchased the recalled products should discard the product and call P&G for a replacement coupon or refund at 1-877-876-7881 (Hours of operation: Monday - Friday, 9AM - 6PM US ET).

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Extreme Food is Real Food - The Answer to Fat Burn and Health!

I'm what you can call skinny fat.I'm not really overweight and I'm not really fit either.I know I carry extra fat around my mid section and I don't like this at all. Dieting is not an option for me because I don't eat much to start with. If I cut back on calories I would be malnourished and become sick and tired all the time.

Real food - extreme regime for fat burn....

In 2008 I learned about real food and how eating more of the right kinds of food burn the fat, even the stubborn belly fat. No diet foods, no calorie counting, no low fat, no pills or shakes and not even exercise unless I want to, and I lost the belly fat!

No gimmicks, no promises – just me learning how food is the key to fixing a sluggish metabolism, food helps to rid inflammation – I learned this when dealing with a frozen shoulder! Eating real food is safe and since I already had to eat I made the decision to be mindful about what I ate. I give the credit to Dr. Heidi Dulay for teaching me about real whole healthy food for fat burn, proper working metabolism and general good health.

Does it cost more to eat real food? At first I thought it did but now I'm amazed when I spend so much less. My grocery bill averages 25% less by cutting out all cookies, chips, mac & cheese and all other boxed processed food stuff. I buy fresh produce, grass fed meats, real butter, eggs, cheese and many other real natural foods.

I read labels on everything and found that most items with even moderate ingredient lists don't end up in my shopping cart. Always look at all ingredients because the artificial food colors are usually the last thing listed. I was thinking of buying some veggie wraps to make bacon and egg salad wraps until I saw yellow food color as the last thing on the spinach wrap!

To learn how to eat real food and maybe burn some fat or have better health I suggest you look at Dr. Heidi's ER Fat Burn Program. I know it's called a fat burn program but many people do the program for the food information. It's a program about food as much as it's about fat burning….. Get healthy before or while the weight is coming off!

Real food - extreme regime for fat burn....

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March 2010 Nationwide Food Recall Expected to Grow - HVP Food Flavors Salmonella

Don't eat recalled food! Check these recalled product lists carefully. If you have a product on the list, review the recall notice and follow the manufacturer's instructions for disposing of the product safely.

Download All Recalled Hydrolyzed Vegetable Protein Containing Products Dip Products Follow Your Heart Great Value Johnny's Fine Foods Oak Lake Farms T. Marzetti Dressing and Dressing Mix Products Follow Your Heart Trader Joe's Pre-Packaged Meal Products Follow Your Heart Snack and Snack Mix Products Hawaiian Soup Mix Products Castella Homemade Gourmet Download All Recalled Hydrolyzed Vegetable Protein Containing Products Hydrolyzed Vegetable Protein Containing Products [Excel - 24KB] [PDF - 13KB] [XML] Download Microsoft Excel Viewer Download Acrobat Reader

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Salmonella Associated with Foods with Hydrolyzed Vegetable Protein

• Hydrolyzed vegetable protein (HVP) is a flavor enhancer used in processed foods.
• HVP manufactured by Basic Food Flavors has been recalled because of Salmonella.
• No illnesses have been reported.
• HVP is used in a wide variety of food products. Only products made with HVP from Basic Food Flavors are being recalled. Browse and search the list of recalled products.

For Consumers: The HVP Recall

The FDA is taking steps to protect the public following the early identification of Salmonella in one company’s supply of a common processed food ingredient.

At this time, no illnesses are known to be associated with this problem of contamination.

To prevent illnesses from occurring, FDA is advising industry about which products to recall and providing consumers with recommendations.

What is HVP?

HVP stands for hydrolyzed vegetable protein, a substance used in small amounts to add flavor to many commercially processed foods, such as soups, hot dogs, chilis, stews, dips, salad dressings, gravies, frozen dinners, and snack foods.

What products are affected?

FDA has posted a searchable website of products affected by the recall online at www.FoodSafety.gov¹. This website will updated as more product are recalled.

What I can I do?

FDA is recommending that consumers should:

• • Check www.FoodSafety.gov² for a list of recalled products;
  • Remember to follow cooking instructions for all foods;
  • Report symptoms of Salmonella or other food-related illness to your local health care professional.

Can I tell whether a product contains HVP from the ingredient list?

Consumers should not rely on the ingredient list to identify products that contain HVP. Consumers with questions about a particular product should contact the manufacturer or visit www.FoodSafety.gov³.

How did FDA identify this problem?

FDA learned of this problem before any disease outbreak occurred. The agency received a report of contamination, inspected the facility and worked to put in place measures to instruct industry and protect consumers. FDA is continuing to assess the situation and may make additional recommendations as more information becomes available.

What is Salmonella?

Salmonella is the name of a group of bacteria and is one of the most common causes of bacterial foodborne illness in the United States. It most commonly fever, diarrhea (which may be blood), nausea, vomiting, and abdominal pain. Consumers who experience any of the symptoms of Salmonella should contact their health care professional.

For the basics on Salmonella (such as sources, symptoms, duration of illness), see the Salmonella page on FoodSafety.gov at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella.html

FDA NEWS RELEASE

For Immediate Release: March 4, 2010
Media Inquiries: Rita Chappelle, 301-796-4672, rita.chappelle@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

Salmonella Tennessee Identified in a Processed Food Ingredient
FDA taking steps to instruct industry and protect consumers

The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.

In coordination with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, other federal agencies, and state health departments, FDA is closely monitoring and assessing the potential risks of illness from affected products.

“Our investigators were able to identify this problem before any illnesses occurred," said FDA commissioner Dr. Margaret A. Hamburg. "While the investigation is continuing, the agency is supporting reasonable steps to continue to protect the public health.”

The manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. The FDA conducted an investigation at the facility after a customer of Basic Food
Flavors reported finding Salmonella Tennessee in one production lot of HVP to the new FDA Reportable Food Registry.

FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.

“This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination," said Dr. Jeff Farrar, associate commissioner for food protection, FDA’s Office of Foods.

At this time, there are no known illnesses associated with this contamination.

At this time, FDA is taking several steps to instruct industry and protect consumers from potential Salmonella infection.

FDA is advising industry that the recalled bulk HVP product should be destroyed or reconditioned according to FDA-approved procedures. FDA is also recommending recalls of certain products that might be eaten by consumers without any processing or
cooking steps to address the potential risk. FDA is recommending that consumers should:

• Check www.foodsafety.gov¹ for a list of recalled products;
• Remember to follow cooking instructions for all foods.
• Report symptoms of Salmonella or other food-related illness to your local
  health care professional.

• Search a database of recalled products³ containing HVP
• Read information for consumers of products containing HVP




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Demand For Animal Welfare Approved Products Grows

FOR IMMEDIATE RELEASE March 2, 2010 Contact: Amy Rutledge 202-446-2138

DEMAND FOR ANIMAL WELFARE APPROVED PRODUCTS CREATES OPPORTUNITIES FOR FARMERS Alexandria, VA--Surging demand for Animal Welfare Approved meat, dairy and eggs is creating opportunities for family farmers in the southeast and mid-Atlantic regions of the country. Animal Welfare Approved ranches in the southeast are in need of calves to supply AWA grassfed operations and Animal Welfare Approved has a growing backlog of restaurants and other outlets in the mid-Atlantic hoping to source only AWA eggs. "We've got the markets, we've got the interest, we've got the momentum," says Animal Welfare Approved Program Director Andrew Gunther. "Now we are working on adding farms to the program to meet the demand." Gunther is looking to add as many committed high-welfare farmers to the program as possible and admits that this could take some time. "We have to audit all the farms that apply and it's a very thorough process. We're not willing to compromise or cut corners to rush products to market." The AWA program has more than tripled in the past year and the past few months have seen a definite upswing in the volume of inquiries from restaurants and retailers looking to source AWA meat, dairy and eggs. AWA has posted announcements and advertisements seeking farmers to supply calves and eggs, specifically targeting grassfed cattle farmers in the southeast and egg producers in the mid-Atlantic. However, all farmers interested in AWA certification are encouraged to apply. "Demand is only going to increase. Meat, dairy and eggs from sustainable farms and humanely raised animals are important to consumers and it's no longer a niche or trend, it's established in the mainstream. For farmers who have been considering AWA certification or converting from conventional to pasture-based farming, now is the time," Gunther adds. The Animal Welfare Approved program is free to farmers and is the only farm animal welfare label that requires animals to be raised on pasture. AWA standards are science-based, practical and freely available on the AWA website and the label is USDA recognized. AWA offers technical and marketing support, FSIS and USDA labeling assistance and offers grants for farmers. Farmers interested in learning about AWA certification or in helping to fulfill the need for calves or eggs should email AWA at info@animalwelfareapproved.org or call 202-546-5292. ### Read about Animal Welfare Approved in today's Huffington Post.

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