In view of our post yesterday and featuring our grocery store Dietitian, Gina on Sunday, here is a grocery store musical to share with you;how appropo.
Enjoy the video!
Thanks for viewing,
By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my colleague, Gina Casagrande, RD, and her recipe: “Oat Bran Pizza Crust (Wheat-Free).”
My name is Gina and I am a grocery store dietitian. I know that food is the best medicine, but it can also be our worst enemy. I've been living with IBS my entire life and have recently changed my own diet dramatically, having cut out foods such as wheat, onions, and garlic. My passion is helping people make simple changes in their diets, which can have a huge impact on their health and their quality of life. Something as simple as switching to a whole grain pizza crust can add fiber and loads of nutrients to a delicious meal, and for the thousands of Americans who can't eat wheat or gluten, incorporating whole grains from gluten-free sources is becoming more and more important. I enjoy working with people to help them figure out the best foods for their body and their lifestyle. Healthy living can and should be fun and delicious!
Oat Bran Pizza Crust (Wheat-Free)
3 cups oat bran flour
1 (.25 ounce) package active dry yeast
2 T extra virgin olive oil
1 t oil (for your fingers when spreading the dough)
1 t salt
1.5 T sugar
1 cup warm water
1) Preheat oven to 375 degrees
2) Combine and mix the flour, salt, sugar, and the yeast in a medium sized bowl. Next, add the EVOO and water.
(It sort of stuck to the side of the bowl. I just scrapped it off and put it back into the ball.)
My Rating: 9 out of 10
** While this pizza was AMAZING I will use a larger pizza pan the next time I make it. The pieces were really thick and that made it difficult to get the middle crust completely cooked. It was so thick I could barely eat my two pieces. **
Nutrition Facts for the CRUST Only
(Serving Size: 1/8 of the pizza)
** This crust received a C+ rating, but once you add some healthy toppings, like lots of veggies and calcium-packed cheese, it will be a healthier meal!! Also, it is better than a crust made with white flour, as this one provided almost 5 grams of fiber per slice! **
Enjoy this great Wheat-free recipe from Gina!
Visit Gina at The Candid RD
Thank you for reading,
The Left-Over Make Overs
By Anthony Sepe
The Cranberry Sensation Sandwich
Eat with a slice of Pumpkin pie from Wednesday, either version #1 or #2.
Thank you for reading and enjoy!
Happy Thanksgiving to friends, relatives and colleagues –near, far and from across the globe—safe traveling and to have fun eating too.
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do math in your head just to get it right. Here are some of the numbers to have a safe, worry-free and meaningful Thanksgiving Day dinner.
For turkeys under 16 lbs., estimate basically 1 pound per serving (this accounts for bone weight.) For larger birds, a bit less is fine;they have a higher meat-to-bone ratio. However, if your goal is plenty of leftovers, (that turkey sandwich with mayo and cranberry sauce to boot) aim for 1 1/2 lbs. per person whatever the turkey’s size.
Technically, the safest way to thaw a frozen turkey is in the refrigerator. Figure about 24 hours per 4-5 lbs. of turkey. Another method would be to put the turkey is sink filled with cold running-water. Change the water every 30 minutes, and plan for about 30 minutes per pound.
Holiday Hot Lines plus, a click-a-way
LITE ‘n EASY CRUSTLESS PUMPKIN PIE
Makes 8 servings; Adapted from Nestle Carnation
Pumpkin Pie #1
Pumpkin Pie Version #1: Golden Pie Pumpkin
Pumpkin Pie #2
Pumpkin Pie Version # 2: My Own Pumpkin Pie
STUFFING IN A CROCK POT
Prep Time: 10 mins
Total Time: 3 1/4 hrs.
THE GREEN BEAN CASSEROLE
Prep Time: 5 mins
Total Time: 40 mins
Prep Time: 10 mins
Total Time: 50 mins
By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and my colleague, Carol S. Casey, RD, CDN, LDN, FSM and her recipe: “Crock Pot Hamburger Soup.”
Carol S. Casey, Rd, CDN, LDN
Carol S. Casey, RD, CDN, LDN, FSM is the Clinical Nutrition Manager at Pendleton Health and Rehabilitation Center located in Mystic, Connecticut. She is a Registered Dietitian, Certified Dietitian/Nutritionist in the state of Connecticut, a Licensed Dietitian/Nutritionist in the state of Rhode Island, and Food Safety Manager through The National Registry of Food Safety Professionals. She has over 20 years of experience in the field of dietetics and nutrition starting as a dietary aide, transitioning to the first group of Dietetic Technician, Registered credentialed by the American Dietetic Association in 1986. In 1988 she graduated with a Bachelor of Science Dietetic and Nutrition from Florida International University’s Coordinated Undergraduate Program. She has a numerous years of clinical experience in the hospitals of South Florida. Upon relocating to southeastern Connecticut she was self-employed for 8 years and finally transitioning to the current full-time position that combines the challenges medical nutritional therapy of physical medicine and rehabilitation with Gerontological medicine. Her areas of interest include Food Anthropology and Food History, Rehabilitation Nutrition, and Gerontological Nutrition. Her goal is provide medical nutrition therapy in a pragmatic and realistic goals so people can adapt them into their daily activities while enjoying their life to the fullest extent possible.
Crock Pot Hamburger Soup
Nutrition Facts Per Cup:
Calories 160; Fat 3 grams; Carbohydrates 22 grams; Protein 13 grams and Sodium 233 grams
Thank you for reading and have a great day,
Recently, I received some material from a colleague on behalf of Post Foods and ShopRite regarding Fiber; I want to share the following information with you. The benefits of a diet rich in whole grains and dietary fiber on type 2 diabetes management and prevention have been well documented. For example, higher consumption of whole grains (1) and insoluble fiber has been inversely associated with the risk of type 2 diabetes. Whole grains and fiber may also have an impact on risk factors associated with the disease such as decreased risk for cardiovascular disease, weight management, and a lowered risk for metabolic syndrome (3).
It’s a challenge trying to manage diabetes. That’s why adding more whole grains and dietary fiber to our diet is one simple step that can be recommended to make dietary management of diabetes simpler for anyone with diabetes.
I’m providing a brief review of recent research recommendations, and simple tips regarding some health benefits of increasing intake of dietary fiber and whole grain.
DO YOU EAT ENOUGH FIBER AND WHOLE GRAINS?
Dietary fiber includes all parts of plant foods that our body can’t digest or absorb. Unlike other food components such as fats, proteins or carbohydrates, which your body breaks down and absorbs, our body doesn’t digest fiber. It passes through your stomach, small intestine, and colon as it makes its way out of our body. Fiber plays several important roles in maintaining health.
Fiber helps us feel full longer, can help reduce blood cholesterol levels and slows down digestion so that glucose and fructose, the sugars from plant carbohydrates, enter the bloodstream more slowly—moderating spikes and crashes in energy levels.
Wheat, rice, corn oats and barley are all examples of grains. “Whole” grain means that nothing is removed from the grain during processing. An easy way to tell if a product contains whole grains is to look at the Nutrition Facts label. If the first ingredient listed contains the word “whole” such as “whole oats”, or “whole wheat”, the product is mainly whole grain.
Whole grains contain many nutrients (including fiber, vitamins B&E), minerals (including calcium, magnesium, potassium, zinc and iron) and antioxidants. These components of whole grains have many benefits that can contribute to your overall health and well-being.
FOOD SNACKING TIPS:
- Sprinkle high fiber cereal like Grape-Nuts on unsweetened plain yogurt and add your favorite fruit.
- Snack on fresh fruits such as oranges, pears, apples and berries. They are great sources of fiber.
- Eat nuts seeds and beans
- Take shredded Wheat cereal microwave a serving and add 2 tsp. of olive oil this and sprinkle with herbs and seasonings like oregano and creole.
Bean spread with Shredded Wheat Crackers
Photo: Copyright 2010 Spin A Recipe.com
Recipe Developed and Reprinted with permission by Anthony J Sepe
- 1 cup Greek-style low-fat or non-fat plain yogurt or light sour cream
- 2 whole cloves of garlic, chopped finely
- 1/4 cup finely chopped sweet onion
- 1/4 cup finely chopped parsley (save some for garnish)
- 2 teaspoons lemon juice
- 2 teaspoons water
- 1/4 tsp. Salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. creole seasoning
- 1 can (15 oz.) kidney beans or northern beans rinsed and drained (or 1 cup dried beans cooked in 3 cups water)
- 4 Tbsp. chopped sun-dried tomatoes (not packed in oil) that have been rehydrated in hot water and then drained
- 2 teaspoons minced jalapeno peppers
- 1 box of Shredded Wheat Cereal (or multi-grain pita chips)
- In a food processor place yogurt, garlic, onion,chopped parsley, lemon juice, water, beans and herbs and creole seasoning; blend and and cover until it’s a combination chunky and smooth mixture. Season to taste with salt and freshly ground pepper.
- Transfer to a bowl and refrigerate for 1 to 2 hours to let flavors meld. can be served now if time is an issue or
- Bring to room temperature for about 30 minutes. Spread on your spreadables of choice i.e. Shredded Wheat Cereal or pita chips.
- Place on a serving platter garnished with springs of parsley.
(1) Fung,TT, Hu FB, Pereira MA, LiuS, et al. Wole-grain intake and the risk of type 2 diabetes: a prospective study in men.Am J Clin Nutr 2002:75:535-540.
(2)Schulze MB,Schulz M, Heidemann C, Schienkiewitz A et al.Fiber and Magnesium Intake and Incidence of Type 2 Diabetes: A Prospective Study and Meta-Analysis. Arch Intern Med 2007: 167:956-965.
(3)Position of the American Dietetic Association:Health Implications of Dietary Fiber.JAmDiet Assoc 2008:108:1716-1731.
AP – An undated photo provided by Dr. Christopher Cannon shows Dr. Christopher Cannon of Brigham and Women's …
CHICAGO – An experimental drug boosted good cholesterol so high and dropped bad cholesterol so low in a study that doctors were stunned and voiced renewed hopes for an entirely new way of preventing heart attacks and strokes.
"We are the most excited we have been in decades," said Dr. Christopher Cannon of Brigham and Women's Hospital in Boston, who led the study of the novel drug for Merck & Co. "This could really be the next big thing."
The drug, anacetrapib (an-uh-SEHT'-ruh-pihb), will not be on the market anytime soon. It needs more testing to see if its dramatic effects on cholesterol will translate into fewer heart attacks, strokes and deaths. Merck announced a 30,000-patient study to answer that question, and it will take several years.
But the sheer magnitude of the new medicine's effects so far excited lots of doctors at an American Heart Association conference in Chicago, where results were presented on Wednesday.
"The data look spectacular, beyond what anybody would have expected," said Dr. Robert Eckel, a University of Colorado cardiologist and past president of the heart association. "It's like a rocket to Jupiter versus one to the moon. I can think of many of my patients who could use the drug right now."
Merck's Dr. Luciano Rossetti agreed.
"We are trying not to be too giddy. The potential benefit is enormous," said Rossetti, senior vice president of global scientific strategy at the company, based in Whitehouse Station, N.J.
It was one of two studies that caused unusual optimism and buzz at the heart meeting. The other tested a new procedure to lower blood pressure in patients whose pills failed them.
The new method uses a tube through a blood vessel to zap nerves near the kidneys, which fuel high blood pressure. Its success offers hope for a possible permanent fix for people with very high blood pressure despite taking fistfuls of pills each day. Only about a third of the millions of people worldwide with high blood pressure are able to control it well with pills.
The treatment, using a device made by California-based Ardian Inc., is just now becoming available in Europe and will be tested in the United States next year.
The cholesterol study took an equally novel approach.
For years, doctors have focused on lowering LDL, or bad cholesterol, to cut heart risks. Statin medicines, sold as Lipitor and Zocor do this, and generic versions cost less than a dollar a day. But many statin users still suffer heart attacks, so doctors have been trying to get LDL to very low levels and to boost HDL, or good cholesterol.
Anacetrapib would be the first drug of its kind. It helps keep fat particles attached to HDL, which carries them in the bloodstream to the liver to be disposed of.
Merck says it is way too soon to estimate how much the drug would cost, but analysts say such a medication could mean billions for its maker, though it would have to prove cost-effective by preventing enough heart attacks, strokes and deaths.
The Merck-sponsored study tested anacetrapib in 1,623 people already taking statins because they are at higher-than-usual risk of a heart attack — half had already had one, and many others had conditions like diabetes.
An LDL of 100 to 129 is considered good for healthy people, but patients like these should aim for under 100 or even under 70, guidelines say. For HDL, 40 to 59 is OK, but higher is better.
After six months in the study:
• LDL scores fell from 81 to 45 in those on anacetrapib, and from 82 to 77 in those given dummy pills.
• HDL rose from 41 to a whopping 101 in the drug group, and from 40 to 46 in those on dummy pills.
Such large changes have never been seen before, doctors say, and these improvements persisted for at least another year that the study went on.
Over the years, other drugs have generated excitement in early research, then turned out to be risky or not so effective when tried on many more patients.
The Merck study was too small to tell whether anacetrapib lowered deaths, heart attacks or other heart problems. But the trend was in the right direction, with fewer of those cases among patients on the drug. The anacetrapib group also needed significantly fewer procedures to fix clogged arteries.
Importantly, there were no signs of the blood pressure problems that led Pfizer Inc. to walk away from an $800 million investment in torcetrapib, a similar drug it was developing four years ago.
"This one looks far more potent, without the serious side effects that led to failure," Dr. W. Douglas Weaver, a cardiologist at Henry Ford Health System in Detroit and past president of the American College of Cardiology, said of the new Merck drug. "If proven effective, this will really change practice in the same way aspirin and statins have."
Results of the study also were published online by the New England Journal of Medicine. Some study leaders have consulted for Merck and makers of other heart drugs.
Dr. Allen Taylor, a cardiologist at Washington Hospital Center, noted that study participants' bad cholesterol was twice as high as their good cholesterol before treatment, and that anacetrapib caused this to reversed: The good became double the bad. That's never been achieved before and is "a profound swing" that should lead to reversal of heart disease, not just slowing its progression, he said.
Taylor led major studies of the only other drug that has had major effects on bad and good cholesterol — albeit much smaller than those from anacetrapib.
Niacin was a type of B vitamin sold in an extended-release version as Niaspan by Kos Pharmaceuticals Inc. It has been on the market since the late 1990s, but some people are bothered by a prickly hot sensation called flushing. Doctors say this side effect can be minimized by taking the drug at night with a low-fat snack.
What Do You Think?
Source: The Los Angeles Times
Subway Dominates Sunday Night TV
by Karlene Lukovitz
"From an audience standpoint, it's a very competitive time slot, so it will be interesting to see how the ["Undercover Boss"] ratings turn out," Tony Pace, SVP and CMO of the Subway Franchisee Advertising Fund Trust, tells Marketing Daily. On the other hand, CBS will be promoting the show during its own football game coverage earlier in the day -- and being on three different networks simultaneously in prime time would probably sound like a ‘good problem’ to most brands.”
Seems like Subway is everywhere these days, but the chain is taking this to new levels this Sunday.
That evening, one of the sandwich chain's executives will be starring on CBS's "Undercover Boss," while over on NBC, Subway will be running a 30-second kick-off show and a commercial during "Sunday Night Football."
And just for good measure, on Fox, Michael Strahan (who hosts the "Subway Post Game Show" following Fox Sports football coverage) will be featured in three placements promoting Subway products between the animated lineup of "The Simpsons," "The Cleveland Show," "Family Guy" and "American Dad." (Did we mention the 15-second spot during "The Cleveland Show"?)
For Subway, it might be ideal if the "Undercover Boss" episode were not up against the game (and a Giants vs. Eagles match that's likely to draw even higher-than-normal viewership, to boot). "From an audience standpoint, it's a very competitive time slot, so it will be interesting to see how the ["Undercover Boss"] ratings turn out," Tony Pace, SVP and CMO of the Subway Franchisee Advertising Fund Trust, tells Marketing Daily.
On the other hand, CBS will be promoting "Undercover Boss" during its own football game coverage earlier in the day -- and being on three different networks simultaneously in prime time would probably sound like a "good problem" to most brands.
The "Undercover Boss" episode will feature Subway chief development officer Don Fertman (using the name/identity "John Wilson") interacting, as an employee, with real store managers and other staff.
For the show, Fertman, a 29-year veteran of the chain credited by Subway with being "pivotal" in its growth, performed standard jobs such as baking bread, slicing vegetables and serving customers, while also observing specifics like how the chain's new breakfast menu is working on the front lines. His experience yielded "terrific best practices" that will be shared throughout the organization, Fertman reported in the chain's announcement of the upcoming "UB" episode.
From a marketing standpoint, having Fertman's experience featured on "UB" represents a valuable opportunity to reach consumers and franchisees with a broader branding message, as opposed to the generally product-specific messages conveyed in Subway's commercials and media integration efforts, says Pace.
In addition to PR/media outreach, Subway is promoting the "UB" episode through advertising (such as its standing front-page "color bar" and other space in USA Today), radio, and social media including Facebook -- efforts feasible within the context of short notice of CBS's decision on the specific air date, says Pace.
Subway's extensive media presence includes ample sports event exposure (the "Subway Post Game Show," for example) -- which, of course, meshes with the chain's multimedia "Famous Fans" campaign featuring athletes ranging from Olympics swimming medalist Michael Phelps to NASCAR driver Carl Edwards.
Recently, Subway also has been teaming longtime weight-loss/healthy living spokesperson Jared Fogle with the high-profile athletes. Leading up to Fogle's ING NYC Marathon run (which generated huge exposure for the brand, Pace confirms), he was shown training with marathon champ Meb Keflezighi, and interviewed on Strahan's post-game show.
The brand also employs product placements on talk shows (including Jimmy Kimmel and Jimmy Fallon), has an ongoing advertising/placement deal with NBC's "Chuck," and increased its presence on "Biggest Loser" by sponsoring a contestant during the latest season.
Source: Media Post.com
By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and my colleague, Ann M. Silver, MS, RD and her recipe: “Barley and Mushroom Stew.”
Ann M. Silver, MS, RD, CDE, CDN
Registered Dietitian & Certified Diabetes Educator
Professional Experience: After graduating from her undergraduate degree for clinical dietetics, Ann worked for many years at Mount Sinai Medical Center in New York City and North Shore University Medical Center in Manhasset, New York as a clinical dietitian and in various management positions. In 1987, Ann relocated to the Hamptons in New York and began pursuing her private practice in nutrition. Over time and much perseverance, Ann became a participating provider with numerous insurance companies and her list of referring physicians expanded resulting in her practice flourishing. Currently Ann has a private practice specializing in diabetes, eating disorders and weight management on the eastern end of Long Island with 3 office locations. As an Adjunct Assistant Professor in the Diet Technician Program at Suffolk County Community College in Riverhead, New York, Ann supervises students’ clinical rotations. Ann regularly presents and mentors colleagues on going into private practice and insurance reimbursement. Her latest accomplishment is coauthor of Making Nutrition Your Business: Private Practice and Beyond to (ADA 2011) available at www.AnnSilverRD.com.
Education: Ann graduated from the Coordinated Undergraduate Program (CUP) at State University College of Buffalo, New York in 1978. In 1984, she graduated from New York University with a Masters of Science in Clinical Nutrition.
Credentials: Ann is a Registered Dietitian and a member of the ADA. She served as Reimbursement Chair for the New York State Dietetic Association (NYSDA) from 2004-06. Ann has been actively involved with Nutrition Entrepreneurs (NE) DPG for many years including serving as Chairperson and mentoring NE members on private practice. As a result of her interests, Ann is also a member of the DCE, SCAN, Weight Management, Dietitians in Integrative and Functional Medicine and Vegetarian Nutrition DPGs. A member of the Long Island Dietetic Association (LIDA), Ann received the association’s award for Excellence in Consultation and Business Practice in 2003. Since 2000, Ann has been a Certified Diabetes Educator.
Supplementary Information: Over the years Ann has presented and lectured frequently including for a pre-FNCE workshop for NE DPG on reimbursement, LIDA, NYSDA and East End Clinical Connection.
Ann M. Silver, MS, RD, CDE, CDN
496 Sag Harbor Turnpike
East Hampton, New York 11937
Barley and Mushroom Stew
Submitted by Ann M. Silver, MS,RD,CDE,CDN
2 tablespoons olive or safflower oil
1 cup chopped onion
6-8 garlic cloves peeled (more or none depending on preference)
2 medium carrots, chopped into chunks
2 celery stalks, roughly sliced
2 medium potatoes like Yukon Gold or New potatoes, peeled & cut into bite-size chunks
1 cups sliced fresh mushrooms
½ cup dried mushrooms, reconstituted in hot water to cover
2/3 cup pearl barley
½ teaspoon dried thyme
salt & black pepper to preference
4 cups mushroom broth (I like the Pacific brand mushroom broth & can use the liquid from reconstituting the dried mushrooms as part of the 4 cups)
Thank you for reading and visit Ann; enjoy her Barley and Mushroom Stew!