Q: So, probiotics tackle a range of digestive problems. What about people who suffer from lactose intolerance. Do you have products to treat that?
A: Acidophilus (a bacteria) helps the body to digest lactose. It simulates the body to produce our lactose.
Cabot Creamery's Road Show is in the Capital District and hitting up more than a dozen Price Chopper Supermarkets in town.
"One thing Cabot is famous for is its cheddar cheese, and cheddar cheese is lactose free. So a lot people who are avoiding dairy still need their source of calcium and the best source of calcium is naturally through cheese, yogurt, or milk. So people who are avoiding milk products can also enjoy Cabot cheese,” said Mark Hackett, Cabot spokesman.
Can those with lactose intolerance enjoy Cabot cheeses?
All Cabot cheeses contain zero (0) grams of lactose. Eating any aged cheese should not affect those with lactose intolerance, regardless of how much is eaten, because lactose - the major carbohydrate of cheese - totally disappears within 3 to 4 weeks after the cheese is made.
Ever been to a Cabot Road Show? We send teams of Cabot employees (and sometimes even our farmers) out to help people have fun and enjoy our cheese. There are cheese tastings, giveaways, coupons, stickers and more. Here's our schedule for the next 12 weeks:
* Harrisburg, PA on November 7th, 8th and 9th
* Miami, FL on January 3rd, 4th and 5th (come see us at the Three Kings Parade!)
* Tampa, FL on January 10th, 11th and 12th.
You can find information on Cabot events at http://www.cabotcheese.com/events.
The toxic milk scandal in China could never have happened under Mao Zedong or Deng Xiaoping, as dairy products only landed on Chinese dinner tables when the nation began opening up to the outside world.
Westerners visiting China 20 or 30 years ago were hard pressed to find dairy products, and were only able to drink yoghurt out of a straw from a stone pot carved with Chinese characters, still available in the country.
But in the past few years, supermarket shelves have filled up with powdered or traditional milk, yoghurts and milk drinks, in countless cartons and cans, along with all sorts of flavours.
The average Chinese person, who drank 1.2 kilogrammes (2.6 pounds) of milk a year in 1980 when Deng -- the architect of China's reforms -- was in power, guzzled 26.7 kilos last year, according to the national bureau of statistics.
This, however, is still 10 times less than what people in developed countries consume.
...
Despite a widespread lactose intolerance in China, milk sales increased by 128 percent over the past five years, and those of powdered baby milk rose 185 percent, according to Euromonitor International.
Mengniu, one of the industry's heavyweights currently under the spotlight, launched a campaign [in 2006] donating milk in rural areas with the help of government agencies.
It used the slogan: "A litre of milk a day makes the Chinese people stronger."
"I did the math in my head and figured out that if I had just a 1 percent share of Vitamin Water, I'd have $100 million right now," said Towner. "So I decided the next time I saw something that had a billion-dollar potential, I would waive my fees and invest my own resources of time and money into the product in exchange for a percentage in the company."
The product, which is based on milk but includes more protein and vitamins with less lactose than regular milk and doesn't need to be refrigerated, has been test marketed at the area's 11 bigg's stores since late July. It is priced at three 8-ounce cartons for $5 and available in vanilla, strawberry and chocolate flavors.
Towner says the company is selling 1,500 cartons a week just through bigg's in-store promotions.
X-milk is a great tasting, lactose free, milk-based, nutritious beverage formulated to deliver all the nutrients your body needs to maintain, replenish and energize without the use of stimulants or synthetic sweeteners. The formulation of X-milk provides at least 25% of the RDA of every fundamental vitamin, mineral, essential amino acid and protein with only 8 grams of fat and 0 grams of trans-fat. X-milk does not have to be mixed, measured, or stirred. Simply shake and drink. The tetra pak aseptic process guarantees a stable shelf life of at least 12 months without refrigeration. For the medical community, X-milk is accepted by Medicare and Medicaid.
I recently read your posting about X-Milk and wanted to answer your question about our lactose free wording. X-Milk is definitely lactose free and all of or our literature and labeling states so. However, if we made that claim in a retail environment and there was even a trace of lactose detected in our product, we would open ourselves up to mis-directed scrutiny (most likely by a competitor). We are a small company and in an effort to avoid this battle, we decided to make only a 98% lactose free claim.
Likewise, our nutritional claims are under-stated in order to avoid the same situation relative to vitamin/mineral content. In essence, we would rather under-promise and over-deliver.
We have produced hundreds of thousands of cartons and have never found even a trace of lactose in our product.
p.s. X-Milk is certified Kosher.
CHOCOLATE CAKE
Every parent wants their allergic child to have birthday cake that is moist and delicious. And dairy-free cakes so often taste like cardboard. Here is one that will have the kids and adults asking for more. Use the best bittersweet chocolate you can find and read the ingredient list carefully to make sure it doesn't contain any milk solids.
what you need
¾ cup water
4 ounces (125 grams) bittersweet chocolate, finely chopped
½ cup vegetable oil
2 teaspoons vanilla extract
1½ cups all-purpose flour
1/3 cup unsweetened cocoa powder, sifted
1 cup sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons balsamic vinegar
Glaze:
4 ounces (125 grams) bittersweet chocolate, finely chopped
¼ cup water
1 teaspoon corn syrup
what you do
Preheat the oven to 375 F. Line the base of a 9-inch round spring-form pan with parchment paper.
Place water and chocolate in a heavy pot over medium-low heat and stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is melted and mixture is well combined. Stir in oil and vanilla and set aside.
Combine flour, cocoa, sugar, baking soda and salt in a bowl and stir with a fork until uniform. Add liquid mixture to dry ingredients and stir until well combined. Scrape batter into prepared pan.
Pour vinegar on top of batter and use a fork to incorporate it into the batter as quickly as possible. There will be pale swirls in the batter from the baking soda and vinegar reacting. Stir just until vinegar is evenly distributed. Bake for 30 to 40 minutes or until a cake tester comes out with a few crumbs on it.
Let cake cool in pan. Run a knife around the edge to loosen. Remove sides of pan, carefully invert cake onto a plate, remove bottom of pan and peel off parchment paper. Use another plate to turn cake right side up.
Place cake on serving plate and make glaze.
Place chocolate, water and corn syrup in a small heavy pot over medium-low heat and stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is melted and mixture is shiny. Allow to cool for 5 minutes or until it has thickened slightly, and then spoon glaze evenly over top of cake. Serves 8 to 10.
Clips from films on how Bulgarian science fits into the European sphere; on God’s particle, black holes and the mysteries of CERN; on forbidden discoveries and more will be shown.
For those looking for something a bit more interactive, there will be a live performance called the Voyage of Sound, and another one called Science in Fairytales, organised with the support of the British Council, that will examine what connects the Wizard of Oz, the Little Mermaid, Andersen’s Snow Queen, Alice, Gulliver, Zlatka the Golden Girl and fairytale princesses. (Hint – the show includes the participation of a chemist, two meteorologists, a doctor of molecular medicine, a physicist and a general practitioners.)
For the visual arts-inclined, there is an exhibition on turning rubbish into a fun science game and another one on Bulgarian scientific research, a project of the National Polytechnical Museum, which presents curious facts about famous Bulgarian scientists and researchers (think Stamen Grigovor [sic], discoverer – in 1905 – of Lactobacillus bulgaricus, the bacteria that breaks down the lactose in milk and makes yoghurt what it is).
For ten years now the main activities of the Foundation have been related to the microbiology and art by means of organization and realization of courses, consultations, plenaries, symposiums, conferences; organization and realization of specific scientific forums, exhibitions, musical and literature days, etc.
His further research carried out in many institutes worldwide proved that Bulgarian yogurt helps in the treatment of various diseases and conditions like infections, otic-rhino-laryngeal diseases, tuberculosis, stomach and intestine conditions, ulcers, some gynecologic diseases, fatigue, etc. These prophylactic and curative properties of Bulgarian yogurt are due to the rich vitamin content including B1, B2, C, A, D, E, PP, B12, as well as lactose, proteins, and other important stimulating substances.
Yogurt in its original variety can be produced only in Bulgaria and in some neighboring regions on the Balkan peninsula. In other natural climatic conditions the bacteria quickly degenerate, lose their qualities and die.
Abstract
Background: Children with food allergy and their parents may experience substantial stress related to the risk of serious reactions and the demands of allergy management.
Objective: To evaluate a group intervention for children with food allergy and their parents designed to increase parent-perceived competence in coping with food allergy and to decrease the parent-perceived burden associated with food allergy.
Methods: Sixty-one children aged 5 to 7 years with food allergy and their parents attended 1 of 4 half-day workshops, with parent and child groups run concurrently. Parents completed self-report measures of perceived competence in coping with food allergy at 3 time points: preworkshop (within 8 weeks of the intervention), postworkshop (immediately after the intervention), and follow-up (4-8 weeks after the intervention). Parents completed a measure of burden associated with food allergy at preworkshop and follow-up. Parents and children also completed evaluations of the study intervention.
Results: Parent-perceived competence in coping with food allergy increased significantly from preworkshop to postworkshop and follow-up, and parent-perceived burden associated with food allergy decreased from preworkshop to follow-up. Parent and child evaluations of the workshop were favorable.
Conclusions: These findings provide preliminary support for the effectiveness and feasibility of a group intervention for children with food allergy and their parents and suggest the importance of controlled evaluations of group interventions in this population in the future.
Product Description
Most lactose-free cookbooks are out of date and full of recipes with terrible tasting non-dairy substitutes. But now, with so many new products available in local grocery stores, we're happy to tell you that dairy is back on your menu. From moist chocolate cake to hearty lasagna, homemade vanilla ice cream to macaroni and cheese--we have it all inside--made with real dairy! And no, you don't have to take a pill before you dig in. So if you're tired of tofu, soy and rice milk, or cheese made from vegetables, then this cookbook is for you! Pluggedinparents.com has teamed up with Monika B. Pis, a pediatric nurse-practitioner, and Mandy Kocevar, a lactose intolerance sufferer for over 15 years, to show you how to discover great-tasting lactose-free ingredients and use them to create your own treasury of delicious, dairy-filled meals.
Burlington, Vt. - This morning, PETA dispatched a letter to Ben Cohen and Jerry Greenfield, cofounders of ice cream icon Ben & Jerry's Homemade Inc., urging them to replace the cow's milk in their products with human breast milk. PETA's request comes in the wake of news reports that a Swiss restaurant owner will begin purchasing breast milk from nursing mothers and substituting breast milk for 75 percent of the cow's milk in the food he serves. PETA points out to Cohen and Greenfield that such a move on their part would lessen the suffering of dairy cows and their babies on factory farms and benefit human health at the same time.
"The fact that human adults consume huge quantities of dairy products made from milk that was meant for a baby cow just doesn't make sense," says PETA Executive Vice President Tracy Reiman. "Everyone knows that 'the breast is best,' so Ben & Jerry's could do consumers and cows a big favor by making the switch to breast milk."
The FDA says it has contacted the companies that make infant formula for distribution in the United States and been assured that none import formula or source materials from China. Inspectors have also visited Chinese markets and stores to look for imported Chinese infant formula.
"Additionally, the FDA is sampling and testing milk and milk-derived ingredients and finished food products that could contain these ingredients from Chinese sources. Milk-derived ingredients include whole milk powder, nonfat milk powder, whey powder, lactose powder and casein," the agency said in a statement last week.
The Bush administration made the obligatory noise about cracking down on Chinese goods. But the reality was that, according to a series of agreements signed between the Bush administration and the Chinese government in Beijing in December of last year, no significant new American resources are going to be devoted to dealing with the problem. The onus is on the Chinese to clean up their act.
Today, I heard Nicholas Lardy, one of the premier economists on China, say his big takeaway from the milk scandal was simple. It was "ludicrous," he said, to expect that a country such as China (still quite poor) could police itself when it comes to product safety. The Bush administration, Lardy said, was naive to sign agreements with China that didn't commit the United States to bolstering its own systems to protect Americans from tainted products.
Product Description:
115 Easy, Mouth-Watering Recipes, All Completely Dairy-, Egg-, and Nut-Free!
No time to fuss? No problem! This fabulous collection of recipes by popular food allergy author Linda Coss was written with your busy lifestyle in mind. With an emphasis on fast and easy cooking, the book includes recipes for baked goods, soups and salads, main dishes, side dishes, and breakfast foods all based almost entirely on normal, easy-to-find ingredients. These are recipes that your entire family will enjoy and your guests will not believe are allergy-free. This is the milk-, egg-, and nut-free food allergy cookbook you have been looking for! Sections include: Tables of Contents & Recipe List, Introduction, Food Allergy Cooking, General Recipe Information, Recommended Equipment, Soups & Salads, Beef, Chicken, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Cake, Cookies, Muffins/Quick Breads/Breakfast Foods, Menu Ideas, Glossary, Food Allergy Resources, Measurement Equivalents, Index
About Linda Coss
When Linda Coss' oldest son (now a college student) was first diagnosed with life-threatening food allergies, this was an extremely uncommon and almost unknown condition. Few resources were available, the internet did not really exist, manufacturers were not required to list all ingredients on food packages, and schools had no experience accommodating these children s special needs. It was her experiences in learning to care for and cook for her son that motivated Ms. Coss to take action to help others.
Since then Linda Coss has written and self-published three books for the food allergy market, and is the founder and leader emeritus of a local food allergy support group (she handed over leadership after 13 years at the helm). Linda also gives presentations to both parents and medical professionals about food allergies and the issues involved in raising severely food-allergic children.
Although we continue to hear the mantra [that there is] "no proven link" between vaccines and these disorders/diseases, conversely, there's no conclusive evidence there is not a link. A partial list of the toxic additives/adjuvants vaccines contain: lab-altered viruses and bacteria, aluminum, mercury, formaldehyde, phenoxyethanol, gluteraldehyde, sodium chloride, MSG, gelatin, lactose, hydrochloric acid, sorbitol, antibiotics, aluminum sulfate, sodium borate, sodium acetate, hydrogen peroxide, yeast protein, egg albumin, bovine and human serum albumin.
[The] USDA also made statements that supported lactose-free milk as the beverage of choice for lactose intolerant children, although it was not included as part of the regulations. Lactose-free milk already is allowed in the school meal programs, and documentation is not required for a student to receive lactose-free milk instead of regular milk. USDA indicated that "there is no need to offer a fortified milk substitute to a student whose medical or special dietary need is lactose intolerance."
Beverages that could substitute for fluid milk, such as soy beverage or fruit juice, will be required to be nutritionally equivalent to whole milk with regard to calcium, protein, vitamin A, vitamin D, magnesium, phosphorous, potassium, riboflavin and vitamin B-12 content. Currently there are no soy beverages that provide all of these nutrients at the same level as milk.
We genotyped the C/T-13910 variant (rs4988235) that constitutes the putatively causal allele for lactase persistence (T allele representing persistence) in a general population sample of 3344 women aged 60–79 years from 23 towns across Britain. We found an overall frequency of 0.253 for the C (lactase non-persistence) allele, but with considerable gradients of decreasing frequency from the south to the north and from the east to the west of Britain for this allele.
Kefir grains.
Kefir's closest cousin is yogurt, also made by fermenting milk with bacteria. But kefir is fermented with more and different types of bacteria, in addition to yeast, which means the final product has more of the beneficial microorganisms, or "probiotics," that first made yogurt a popular health food. Probiotics can control the growth of harmful bacteria and aid digestion, and some even manufacture vitamins in the gut.
Whether the drink is any more immune-boosting than, say, spinach, or any other nutrient-dense food, remains to be seen. Claims that kefir can help cure cancer stem from findings that the drink, or some of its components, hindered tumor cells in test tubes and lab animals. In vitro, kefir has been shown to slow the growth of breast cancer cells. In mice injected with cancer cells, it has slowed the development of tumors and increased the activity of such immune system cells as so-called natural killer and T-helper cells. A 2007 Japanese study suggested the drink may do the same in humans: 19 adults who drank kefir daily for three weeks had unusually active natural killer cells.
But such research is challenging to interpret. It not only has focused largely on rodents but also has used kefir products made with limited bacterial starter cultures to pinpoint which culture may be responsible for the potential benefits. The effects that grocery-store kefir might have on cancer patients haven't been studied in rigorous clinical trials.
If there's one thing kefir may be most likely to do, it's aid in digestive health. Like yogurt, kefir contains lactase, the enzyme that breaks down lactose, the dominant sugar in milk. In a 2003 study of 15 adults unable to digest lactose, Ohio State University researchers found that drinking kefir reduced lactose maldigestion symptoms -- including bloating, stomach pain and gas -- by 70%. French researchers produced similar findings; they've also shown that kefir can speed recovery from diarrhea in infants.
"If you go down the candy aisle and you pick up any number of candy bars or other confectionery products, you are going to see a variety of these 'may contain'-type labels: 'may contain peanuts,' 'processed on shared equipment,' 'manufactured in a facility that processes peanuts or milk or whatever it is,'" said Anne Munoz Furlong, founder of The Food Allergy & Anaphylaxis Network in Fairfax, Va. "Nobody knows what it means. Some [labels] are completely ridiculous, and the result is that consumers are confused and are forced to have very limited food choices or take risks."
"We would like to see all of the food industry adopt one set of criteria for using these descriptions and a limited number of those descriptions," Furlong added. "There are about 30 different ways to say 'may contain' on the marketplace. That's way too many."
"I think it's reasonable to be able to tell people whether or not something's in the food you're trying to sell them," said Dr. Michael Daines, a pediatric allergist and immunologist at the University of Arizona College of Medicine. ...
According to Daines, the current system of placing advisory labels on products just in case that happens allows "very risk-averse" companies to put a label on any food that has a chance of containing an allergen, thereby avoiding a lawsuit.
"If it says, 'does contain,' that means something," Daines told ABCNews.com. "If it says, 'may contain,' it's just pushing the liability onto the patient." ...
"It should very clearly state on the front of the package whether it contains the common food allergens," Daines said. "Anything that would state clearly whether it contains those or not would be a big step in the right direction."
Industry groups and FDA officials emphasized that advisory labels are not a replacement for "good manufacturing practices" that curb the risk of cross-contamination.
Alison Bodor, vice president of scientific and regulatory affairs for the National Confectioners Association, urged the FDA to establish allergen "thresholds," which attempt to gauge what levels of an allergen can safely be present in a food without causing an allergic reaction.
She cautioned that thorough cleaning or using separate equipment entirely is unrealistic for many manufacturers, and that despite the vagueness of some companies' warnings, people should heed them carefully.
Public advocates also testified about the problems allergy sufferers face daily trying to find safe food for themselves and their families.
Anne Carter of the Food Allergy Group of Northern Virginia said some group members are playing Russian roulette with food labels; teenagers and young adults are especially at risk when they start to make food decisions for themselves, she says.
FAAN member Lisa Punt shared a story about her now-teenaged son, who has a severe nut allergy. She recalled how she made sure to have plenty of candy corn at past Halloweens because it was one of the few foods her son could safely eat. But it soon became impossible to find candy corn without advisory warnings.
"Does candy corn really have walnuts, pecans, or cashews in it? Nobody knows," she said.
The FDA is accepting public comments on the issue through Jan. 14, 2009, to help develop its long-term strategy.
"Once we get all those comments in, that will be a major evaluation for the agency," said Barbara Schneeman, PhD, director of the Office of Nutrition, Labeling and Dietary Supplements at the Center for Food Safety and Applied Nutrition.
Flavor Burst ice cream is a lactose product, so those with lactose intolerance problems will find that it will be just the right treat for them.
Appetizers & Snacks
Beverages
Breads
Breakfast
Desserts
Ethnic Dishes
Main Dishes
Salads
Sauces
Side Dishes
Soups
Like the regular whey protein food supplements which come in the form of shakes or concentrates, lactose free whey protein food products help in muscle gain and in boosting the body�s energy level and immune system. These provide lactose intolerant people the complete health benefits of whey protein without causing gastrointestinal discomfort, diarrhea and other symptoms that affect daily life activities.
Lactose free whey protein food supplements are manufactured through the process called micro filtration. This process uses a ceramic filter to remove fat, carbohydrate and lactose from whey and isolate and purify whey protein. For every 100 grams of whey powder, 94 grams of protein is recovered which is relatively free of lactose, carbohydrate and fat. This final product is ideal in formulating food supplements fit not only for lactose intolerant individuals but also for those who are under the Atkins diet and other ketogenic diets.
"I don't know if I'm hip, but my food is," says Fein, whose book includes outside-the-box options such as a kosher Cubano sandwich, in which corned beef, turkey and soy cheese replace the more traditional ham and roasted pork.
This new, more cosmopolitan look to kosher is due in part to the growing affluence and influence of American Jews, says Deborah Dash Moore, a historian and director of the University of Michigan's Frankel Center for Judaic Studies.
It also doesn't hurt that Americans as a whole are expecting more from their dinner plates.
"With TV shows like 'Top Chef' and the programs on the Food Network, people are becoming more aware of food," says Tamara Holt, food editor for the recently launched (and also very hip) Jewish Living magazine.
"That's no different for people who keep kosher," she says. "It just presents additional challenges."
And those challenges have become less daunting. A vast - and ever expanding - array of kosher foods, including non-dairy milks and vegetarian sausages, makes substitutions easy.
The United States Department of Agriculture (USDA) announced parents or legal guardians may request, in writing, soymilk as an alternative to cow's milk for children receiving National School Lunch and Breakfast Program meals. This change caters to the growing diversity of participants in the School Nutrition Programs and allows children with lactose intolerance, dairy allergies or cultural diet restrictions to have an alternative source of calcium at school mealtime.
...
Recognizing the need for alternative calcium sources and low-calorie nutrient sources, USDA has included fortified soymilk in food supplement programs such as the Women, Infant, and Children Supplemental Food Packages and now the National School Lunch and Breakfast Program. The USDA Food Pyramid for Young Children also identifies soymilk as an alternative to dairy milk. The Institute of Medicine report, Nutrition Standards for Foods in Schools, recommends fortified soymilk be offered as a source of calcium for school children of all ages.
Coeliacs have an auto-immune disorder of the small intestine; they comprise about 1% of Australia's population. A further 1% to 2% of adults suffer allergic reactions to products such as cow's milk, wheat, peanuts, eggs, soy, fish and seafood. And then there's the fast-growing, if less easily quantified, group who are intolerant of substances such as fructose and lactose, but whose symptoms fall outside the medical definitions of food allergy.
Milk is a natural and is good for a body - if you are a calf. Although the American Dairy Board is paid millions to tell people that they must drink milk and eat dairy products, humans do very well on a dairy-free diet. Even the late Dr. Spock, the famous pediatrician, advised that children be raised without dairy products.
Yes, the American Dairy Board has done a very effective job of marketing this product. Most people believe they need to consume large, daily quantities of milk to achieve good health. NOTHING could be further from the truth.
Yes, the American Dairy Board has done a very effective job of marketing this product. Most people believe they need to consume large, daily quantities of milk to achieve good health. NOTHING could be further from the truth.
However, the American Dairy Board has done a very effective job of marketing milk.
The American Dairy Board has done a bang up wonderful job of promoting this atrocious food as a must have in the American diet. The majority believe that milk is a must have for a complete wholesome diet. Nothing is further from the truth.
"Forgive me": the facts about flatulence
If swallowed air doesn't make its way out in the form of a burp, it may migrate from the stomach down into the colon. Here is where a burp can become a fart. Gas in the colon also comes from the natural breakdown of food by bacteria in the colon. The food that is not digested in the stomach and small intestine moves to the large intestine for breakdown; this includes carbohydrates such as undigested fibre from fruits and veggies or lactose after eating dairy products.
And as with a belch, flatulence needs to flee our body. This time it passes through a different sphincter, the anal sphincter, but the concept is the same: Air vibrates as it passes through a tiny, pinched up opening and out comes that familiar whoopee cushion sound of passing gas.
And that odour that most people are afraid of others detecting? That actually comes from the bacteria that break down the food in the colon. This bacteria release small amounts of sulphur-containing gases. Yes, the same "rotten-egg" sulphur of stink bomb fame.
"Time to loosen my belt": the nuts and bolts of the bloat
Bloating isn't something you hear or smell, but you will likely feel it. Bloating is the particular sensation of fullness and swelling caused by gas that builds up in the stomach and intestines. The bloating may cause some abdominal pain or discomfort, especially right after you eat. It can accompany burping or breaking wind or be caused by a medical condition that affects the digestive system. Those with irritable bowel syndrome (IBS) or lactose intolerance may experience frequent bloating.
will follow the tracks of milk throughout Europe, making use of a model for the spread of genes in order to follow the dissemination of the mutation. In this model the frequency of the mutation increases along the 'frontline' of the dissemination¬-that is, we in Scandinavia, on the periphery, should thus have the highest frequency of the specific gene.
· Emphasize the long-term benefits of good health. Explain to your child that he's eating his "special foods" not just so he can feel better today, but so he'll be healthier and happier for a lifetime. Connect the notion of vibrant health to concrete things he can relate to -- playing football like his favorite athlete, for example. "You might add that the classmates he sees eating lots of processed junk foods will likely have health problems later," notes Traub.
· Make sure the whole family eats the same foods -- at least, most of the time. No one is saying the non-allergy-sufferers in your family can't have a "forbidden" food on occasion, but refrain from preparing two separate meals -- one for the allergic child and one for everyone else. This will make your child feel that the allergy-free diet is a "punishment" and unfair. Instead, choose tasty recipes (and there are plenty of great options out there!) and no one will have to feel deprived.
· Send a few extra treats for your child to share with friends. If your child has a favorite, especially delicious snack or candy, send several extra servings in her lunchbox so she can share them with friends. When other kids see her special food as desirable, they may not tease her so much. In fact, she may start to feel privileged, rather than deprived.
Made of tasty blends of vegetables, proteins, and whole grains, Pitter Patties are muffin-shaped frozen entrées which can be heated in minutes and served to hungry toddlers, or kids of all ages.
Williams and Stahly have recently teamed up with a pediatric dietician to develop further varieties, perhaps focusing on children's allergies.
"Kids' allergies seem to be growing at a very fast rate," Williams said. "A lot of parents are looking for glutenfree alternatives. We already have two glutenfree varieties and two dairyfree."
The ladies call Pitter Patties "pickupable," which means they can be eaten without silverware if kids aren't "fork ready."
"They can pick it up and eat it themselves, which is good for me because I have the most independent children," Williams said. "I can really avoid trying to feed them with a spoon. It's one less problem."
United Natural Foods Inc. has picked up Pitter Patties and is distributing them throughout California.
"At 48 hour post-EIMD [exercise-induced muscle damage], milk and milk-based protein–CHO supplementation resulted in the attenuation of decreases in isokinetic muscle performance and increases in creatine kinase and myoglobin," the researchers wrote.
"This study supports the growing volume of literature which suggests that milk is a powerful post exercise recovery aid," said Dr Judith Bryans, a registered nutritionist and director of The Dairy Council in the UK.
"Previous research has shown milk to be an effective rehydration solution, while this is the first study to suggest that drinking milk following muscle-damaging exercise may decrease muscle damage."
EIMD occurs when protein structures break down within the muscle, and reduces muscle performance.
"The results found that, when consumed immediately after resistance-based muscle damaging exercise, both semi-skimmed milk and milk-based CHO-P helped to preserve more muscle than either the sports drink or water," the Dairy Council said.
Esther Van Onselen, Marketing Manager for Benecol, said; “We’ve been really pleased with the first-year sales of Benecol Tropical Dairy Free Drink and it’s brought in new consumers to the cholesterol-reducing category. Strawberry and Berries is a popular combination that offers non-dairy consumers a tasty new way to take control of their cholesterol, through an everyday and easy addition to their diet.”
Over two thirds of UK adults have raised cholesterol, the number one cause of heart related problems. Benecol contains the unique ingredient Plant Stanol Ester, which is clinically proven to reduce LDL (bad) cholesterol by up to 14% after just 2 weeks. Drinking just one bottle of Benecol’s Dairy Free Drink every day, in combination with a healthy diet and lifestyle, can significantly lower cholesterol to help maintain a healthy heart.
The new flavour dairy free drink will be available in all major supermarkets by the end of the year. Roll out will begin with Tesco, where the product will be stocked from 1st September 2008. The RRP is £3.69 for a six-pack.