The Nutrition and Food Web Archive Nutrition Blog

The Human Milk Banking Association of North America (HMBANA), United States Breastfeeding Committee (USBC), International Lactation Consultant Association/United States Lactation Consultant Association (ILCA/USLCA), and La Leche League International (LLLI) are jointly issuing an urgent call for human milk donations for premature infants in Haiti, as well as sick and premature infants in the United States.

This week the first shipment of human milk from mothers in the United States will be shipped to the U.S. Navy Ship “Comfort” stationed outside Haiti. “Comfort” is currently set up with a neonatal intensive care unit and medical personnel to provide urgent care to victims of the earthquake. An International Board Certified Lactation Consultant stationed at the U.S. Navy base in Bethesda, MD is assisting with providing breast pump equipment and supplies to the “Comfort.” Dr. Erika Beard-Irvine, pediatric neonatologist, is on board the “Comfort” to coordinate distribution of the milk to infants in need. HMBANA, USBC, ILCA/USLCA, and LLL are responding to requests to provide milk for both premature infants and at-risk mothers who have recently delivered babies on board the U.S.N.S. Comfort, but an urgent need exists for additional donations.

At the current time, the infrastructure to deliver human milk on land to Haiti infants has not yet been established. As soon as that infrastructure is in place, additional donations will be provided to older infants.

Mothers who are willing to donate human milk should contact their regional Mothers’ Milk Bank of HMBANA. A list of regional milk banks is available at the HMBANA website at www.hmbana.org.

Currently milk banks are already low on donor milk. New milk donations will be used for both Haiti victims as well as to replenish donor supplies to continue to serve sick and premature infants in the U.S. Donor milk provides unique protection for fragile preterm infants. Financial donations are also strongly encouraged to allow HMBANA, a nonprofit organization, to continue serving infants in need.

UNICEF, the World Health Organization, the Emergency Nutrition Network, and medical professionals all recommend that breastfeeding and human milk be used for infants in disasters or emergencies. Human milk is life-saving due to its disease prevention properties. It is safe, clean, and does not depend on water which is often unavailable or contaminated in an emergency. Relief workers, health care providers, and other volunteers are urged to provide support for breastfeeding mothers to enable them to continue breastfeeding, and to assist pregnant and postpartum women in initiating and sustaining breastfeeding.

For more information, contact HMBANA at 408-998-4550 or www.hmbana.org . Additional information can be provided from the United States Breastfeeding Committee at 202-367-1132 (www.usbreastfeeding.org), ILCA/USLCA at 1-800-452-2478 (www.ilca.org or www.uslca.org ), or La Leche League at 847-519-7730 (www.llli.org) .

Hey all Nutrition and Food Web Archive fans!! I hope you all had a safe and happy holiday season. I have been working very hard integrating the website into a more content-management-friendly platform with several bells and whistles. Several new and exciting features are coming including:

-A new and actively developed Calorie Queen available for download and installation into Joomla 1.5. I am personally happy with this creation and where it is headed.
-Document sharing and exchange for dietitians, dietetic interns, and anyone who contributes to the environment.
-A membership basis where users can post events, articles, forum posts/topics, favorite links, free job postings, downloads, and MUCH MORE!
-A complete video system where users can view, rate, download, add/upload their own educational or nutrition videos.
-Really so much more it is exciting.

What I ask from everyone is feedback, comments, suggestions, and contributions.

Would you like to run a section or forum to run yourself? Let’s make it happen!

Do you have an idea of something missing that would be a valuable resource to others? Let’s make it happen!!

Do you want a solid place you can call your own and find just about everything you need everyday? We can make it happen!!!

If you would like to take part in development/testing before launch, please contact me for the link. I look forward to working with those who have good ideas and would like to see them come to life.

Best of Health,
Chris Theberge

With Super Bowl Sunday just around the corner, Americans will be more tempted than ever to put aside their diet-related New Year’s resolutions to satisfy their game-time snack cravings with comfort foods. Research shows that by the time the final touchdown is scored the average American will have consumed over 1,200 calories and doubled their average daily intake of snack food – all during the game.

But now, you can enjoy a traditional game day snacks without destroying your waistline.

The Organicville brand of organic salsas is sweetened with agave nectar, is fat -free and made without high-fructose corn syrup and artificial sweeteners – a contributing factor to America’s diabetes and obesity epidemic. Organicville salsa is a smarter choice for football fans and salsa lovers as it provides the same great taste that they love without harming plans for a healthier new year.

Founded by Rachel Kruse, a 33 year-old entrepreneur, third-generation vegetarian and organic consumer, she turned to creating delicious, healthy products to offer a better alternative to sugars, preservatives and processed foods – as growing up, she couldn’t find organic dressings and condiments that tasted great. The goal: to enjoy a great tasting organic product without having to sacrifice flavor or quality

Organicville Salsa Quick Facts:

· USDA certified organic

· Fat Free

· Gluten Free

· Contains no sugars

· Only 15 calories per serving!

In addition to the great- tasting salsa, Organicville is the maker of a line of organic ketchup, barbeque and teriyaki sauces and vinaigrettes that are available for purchase in supermarket chains, natural food stores nationwide and online at www.amazon.com. Additional product and availability information can be found at www.organicvillefoods.com.

Sweet and Spicy Lentil Chile:

Ingredients:

· 1 tablespoon olive oil

· 1 large onion, chopped

· 1 red bell pepper, seeded and chopped

· 2 garlic cloves, minced

· 2 tablespoons chili powder

· 1 1/2 cups lentils

· 15 oz can crushed tomatoes

· 12 oz jar of Organicville Salsa (Mild, Medium or Pineapple)

· 1/2 teaspoon allspice

· cayenne pepper to taste

· salt and pepper

· 2 cups water

· 1 cup apple juice

Directions:

· Heat oil in skillet over medium heat.

· Add onion, bell pepper and garlic; cook until softened.

· Stir in chili powder and cook 30 seconds longer.

· Transfer mix to 4 qt slow cooker.

· Add lentils, tomatoes, Organicville Salsa, allspice, season with cayenne, salt and pepper.

· Stir in water and juice.

· Cover and cook on low 8 hours.

· Add more water if chili gets too thick.

Servings: 12

Organicville Salsa Dip:

Ingredients:

· 1 cup plain Greek yogurt

· 3 Tbsp. chopped fresh cilantro

· 1 jar Organicville Medium salsa

· 1 Tsp. balsamic vinegar

Directions:

· Mix ingredients together in a medium sized bowl

· Chill in refrigerator before serving

· Serve with veggies, pita wedges, and tortilla chips

The most effective preventative medicine during cold and flu season is keeping your immune system healthy the natural way. This can be done fairly easily, by ingesting certain immune-boosting and nutrient rich foods.

ChicagoHealers.com Practitioner Dr. Helen Lee offers the following flu-fighting foods:

· The Importance of Digestion: Keep your digestive system happy. When the digestive system is healthy it is able to breakdown and access nutrients from the foods you eat, it is better able to get rid of toxicity, and process “bad” bugs such as bacteria & viruses

· Ginger: The volatile oils in ginger warm the body, helping the body to sweat, break a fever and eliminate toxins. Ginger also stimulates mucous release. Ginger is also a metabolic enhancer and the warming also helps with nausea, is a great digestive aid, lung and chest decongesting, and a body cleansing herb. Add fresh ginger to your food or in tea, or eat alone. Ginger tea (especially combined with honey) helps too sooth the throat.

· Garlic: Garlic has allicin as an active ingredient giving it antiviral and antibacterial properties. Garlic cleans your liver (which cleans your blood) since your blood cycles through your liver every three minutes. So thereby stimulating the white blood cells and in turn boosting the immune system. An onion garlic syrup can help with mucous release.

· Honey: Honey acts as a natural antibiotic with antiseptic properties. There are vitamins such as B-complexes, C, D, E, minerals enzymes and propolis. The propolis in honey boosts the immune system, disables viruses and fights infections. Furthermore, pediatric studies have shown that honey is more effective than cough syrup because it coats the throat better. Locally grown honey is best for seasonal allergies, asthma and respiratory conditions because you are treating with the irritants that are common to your area. Take a tablespoon 4 times per day, taken straight or in tea.

· Cayenne: Cayenne pepper has a high vitamin C content making it a natural choice for a cold, as well as vitamin A, B, calcium and potassium. Cayenne also increases the circulation in the body. You may take in capsule form taking 2 – 40,000 heat units (950mg), or liquid 4 drops of the 200,000 heat units. Place a few drops in water and gargle with it every 15-30 minutes to make a sore throat disappear.

· “Good” Bacteria: Increase “good” bacteria such as acidophilus and bifidus which can be found yogurt or kefir.

· Go Green: Eat dark leafy green vegetables like kale, swiss chard, and spinach provides vitamins B12, folic acid, potassium, vitamins A, C & K which supports a healthy immune system.

· Acid and Alkaline: Keep your internal acid/alkaline chemistry balanced by squeezing a half lemon into a cup of hot water to break up congestion, stimulate digestion, and create an alkaline or healing pH chemistry in the body

For additional information please visit www.ChicagoHealers.com.

Do female combat veterans have more problems adjusting to civilian life than males? In one of the first studies of its kind, Women’s Health Research at Yale will launch a collaborative study to identify gender differences among returning soldiers.

Of the two million Americans who have fought in Afghanistan and Iraq since 2001, some 220,000 have been women, and many of these women have been in combat. In fact, this is the largest cadre of U.S. military women exposed to combat to date.

Women’s Health Research at Yale is undertaking its study of gender differences among veterans in collaboration with the Northeast Program Evaluation Center (NEPEC) of the Veterans Administration.

The pilot study is being funded by a grant from the Grace J. Fippinger Foundation. The principal investigator on this study, Rani Desai, is associate professor of psychiatry at Yale School of Medicine and is on the staff at NEPEC, where she is the director in charge of evaluating post-traumatic stress disorder treatment programs in the Veterans Administration nationwide.

Desai will work with Carolyn M. Mazure, professor of psychiatry and psychology, and director of Women’s Health Research at Yale, and Sherry McKee, associate professor of psychiatry. The research program’s Women and Trauma Core, which previously has partnered with NEPEC to examine gender differences in male and female veterans in treatment for PTSD, will collaborate on the pilot study.

Although there is no evidence that women perform any differently than men in combat arenas, it is not known whether women and men differ in their experiences upon returning to civilian life.

There has been concern that women military veterans are more susceptible to post-traumatic stress disorder than men, given similar experiences. There also has been some concern that the trauma women experience in combat may be compounded because women on average enter the military having had more civilian trauma than men and may suffer trauma at the hands of their comrades more than male veterans. However, none of this speculation has been investigated with empirical studies; this is what the researchers aim to accomplish with the pilot study and a future, wider investigation.

Women’s Health Research at Yale was founded in 1998 to address disparities in medical research by initiating and nurturing groundbreaking studies of the health of women and gender-specific aspects of health and disease. The program has since grown into one of the largest interdisciplinary research centers of its kind in the country—and has become a national model.

For more information on Women’s Health Research at Yale, visit www.yalewhr.org.

USDA has confirmed that hogs at the Minnesota State Fair may have screened positive for the novel H1N1 virus. USDA’s National Veterinary Services Laboratories expects to have confirmatory results within the next few days. This event is not unexpected given that much like humans, hogs can contract influenza viruses.

Experts have said unequivocally that U.S. pork is safe to eat and that people can not contract the flu from eating pork or pork products. USDA scientists have underscored that novel H1N1 flu is not a foodborne disease; it is a respiratory infection that does not impact pork safety.

The U.S. government has in place strict safeguards to protect the safety of our food supply. All pork sold in the U.S. is inspected by USDA and must meet strict safety standards. Every hog that is processed is inspected by a federal veterinarian to ensure only healthy hogs enter our food supply. The “Passed and Inspected by USDA” seal ensures that pork is wholesome and free from disease.

Consumers can continue to enjoy pork as part of a healthy, balanced diet. It is important that consumers take care of their health. An essential part of staying healthy is eating a balanced diet that includes vitamin and mineral-rich foods like pork.

For more information, visit www.meatsafety.org.

To observe the 25th anniversary of Breast Cancer Awareness Month in October, dietitians with the nonprofit Cancer Project are offering three delicious, low-fat, and easy-to-prepare recipes to help women prevent and survive breast cancer. The recipes include a Green “Goodie” Smoothie; Lentil Artichoke Stew; and Cucumber, Mango, and Spinach Salad.

Each recipe is featured in “The Cancer Survivor’s Guide: Foods That Help You Fight Back,” authored by nutrition researcher Neal Barnard, M.D., president of The Cancer Project, and nutritionist Jennifer Reilly, R.D. The guide includes groundbreaking information about nutrition and breast cancer and more than 130 healthful recipes.

“Decades of breast cancer research have shown a strong link between diet and cancer,” says Cancer Project dietitian Krista Haynes, R.D. “The colorful recipes we chose are chock-full of fiber and cancer-fighting chemicals that can help women reduce the hormones, carcinogens, and toxins that contribute to breast cancer.”

At least one-third of annual cancer deaths in the United States are related to dietary factors. Increased fruit and vegetable consumption can reduce cancer risk, but less than one-third of U.S. adults eat the recommended servings of fruit and vegetables every day, according to the Centers for Disease Control and Prevention.

The Women’s Intervention Nutrition Study (WINS) has shown that breast cancer survivors who cut their fat intake and increase their fruit and vegetable intake reduce their recurrence rate by 24 percent. For survivors with estrogen-receptor-negative tumors, the reduction is 42 percent.

Three powerful cancer-fighting recipes:

Lentil Artichoke Stew
This aromatic, fiber-packed, and tasty Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not necessary, but gives the stew a delicious smoky flavor

Directions
Makes 6 servings

1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups water
juice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-ounce frozen package or 1 15-ounce can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Heat broth in a large saucepan. Add onion and sauté on medium heat for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Simmer for about 20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

Source: “The Cancer Survivor’s Guide: Foods That Help You Fight Back!” by Neal Barnard, M.D., and Jennifer Reilly, R.D., Page 126.

Cucumber, Mango, and Spinach Salad
This salad boasts beta-carotene from the mango and lutein from the spinach, which are cousins in the carotenoid family and important antioxidants. Aside from cancer prevention and survival, lutein is recognized for its key role in eye health.

Directions
Makes 10 to 12 servings

1 bag (10 ounces) or bunch fresh spinach
1 mango, peeled and cut into bite-size pieces
1 large cucumber, peeled and sliced
6 green onions, thinly sliced
1/2 cup thinly sliced fresh basil
juice of 1 lime (about 3 tablespoons)
1/4 cup seasoned rice vinegar
1/4 teaspoon freshly ground black pepper, or to taste

Wash and drain spinach, tear into bite-size pieces, if necessary, and put into a large serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Arrange mango mixture on spinach and sprinkle with black pepper. To enjoy the fresh flavors in this salad, eat immediately after tossing.

Source: “The Cancer Survivor’s Guide: Foods That Help You Fight Back!” by Neal Barnard, M.D., and Jennifer Reilly, R.D., Page 139.

Green Goodie Smoothie
Spirulina is an antioxidant-rich powder made from blue-green algae. It’s highly nutritious and doesn’t change the taste of this delicious fruit smoothie. It does, however, make it a wonderful green color.

Directions
Makes 4 servings

1 cup pineapple juice
1 cup fortified vanilla soymilk or other nondairy milk
10 frozen peach slices
1 banana
1/4 cup cherries or raspberries
2 teaspoons maple syrup (optional)
1 tablespoon spirulina
ice, as needed, to chill and thicken

Place all ingredients in a blender. Blend at high speed until smooth, stopping the blender occasionally to move the unblended fruit to the center with a spatula.

Source: “The Cancer Survivor’s Guide: Foods That Help You Fight Back!” by Neal Barnard, M.D., and Jennifer Reilly, R.D., Page 101.

The Cancer Project is a collaborative effort of physicians, researchers, and nutritionists who have joined together to educate the public about the benefits of a healthy diet for cancer prevention and survival. Based in Washington, D.C., the Cancer Project is an independent, separately incorporated affiliate of the Physicians Committee for Responsible Medicine.

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RELATED LINKS

* Cancer Project Website
http://www.cancerproject.org/

* Cancer Project: Weekly Recipe
http://support.cancerproject.org/site/PageServer?pagename=tcp_subscription_weekly_recipes&AddInterest=1021

* The Cancer Survivor’s Guide
http://www.cancerproject.org/resources/guide.php

Medical advances and early detection have improved the survival rate of breast cancer patients, yet one out of every eight women in the United States will still face the disease. Prevention must now be the focus. Only 5 to 10 percent of cases can be blamed on genetics; the majority appear to be linked to environmental causes and personal lifestyle choices.

Dr. Marisa Weiss, founder of Breastcancer.org, reports “Significant evidence links excess weight with a higher risk of breast cancer—both for a first diagnosis and for recurrence.” Maintaining a fit body through healthful eating and regular exercise could eliminate almost 40 percent, or 70,000, of the 200,000 cases of breast cancer each year.

Carole Carson—dubbed “An Apostle for Fitness” by the Wall Street Journal and the author of From Fat to Fit: Turn Yourself into a Weapon of Mass Reduction—encourages you to minimize your breast cancer risk by focusing on fitness during October, National Breast Cancer Awareness Month (NBCAM). Here are three tips for getting FIT:

F = Find healthy foods that you enjoy eating. A diet rich in fruits, vegetables, whole grains and lean protein will nourish your body without expanding your waistline. Explore healthier ways of preparing food and find fabulous lower-calorie recipes online. Limit alcohol consumption (one drink a day for women) because of its association with breast cancer.

I = Integrate regular exercise into your life. Spending 60 minutes exercising each day is the best investment you can make in your health. Individualize your routine: find an activity you thoroughly enjoy that is appropriate for your age, medical condition and schedule. For example, if you dislike jogging on a treadmill at the gym, you could rent exercise videos or purchase a Wii exergame.

T = Team up with friends, colleagues, neighbors and family to create a fitness-oriented community. Write a fitness team newsletter where you report on your program. Join a free online support community. By giving and receiving support, you reaffirm your own commitment to fitness.

Adopting healthful habits not only reduces the risk of breast cancer, it also helps prevent other life-threatening conditions, such as cardiovascular disease and diabetes, and improves the chances of survival for breast cancer patients.

While you’re taking charge of your health, check your local community calendar for NBCAM events and programs, including discounted mammography examinations on October 16, 2009, National Mammography Day.

The Colour Code, co-authored by James A. Joseph, PhD, lead researcher at the Jean Mayer USDA Human Nutrition Research Center on Aging, explores the powerful connection between the colour of foods and optimum health. “Incorporating colourful fruits and vegetables into a daily eating plan may be the best defensive strategy for fending off many diseases such as cancer, heart disease and dementia,” Dr. Joseph says. For example, deep blue wild blueberries may be “one of the best age-proofing foods in your diet.” More information is available at www.wildblueberries.com.

www.newscanada.com

For many Canadians, California cuisine is characterized by a fusion of flavours featuring the rich variety of fruits and vegetables grown throughout the state. In fact, California is the largest agricultural state in the USA, producing 55 principle exports, primarily fruits, vegetables, wine and nuts.

Did you know Canada takes in about 25 per cent of the state’s agricultural exports? This helps fill the void when locally grown fruits and vegetables are not available.

“Canada has a very dynamic local-grown program that they should be proud of,” commented Maile Shanahan Geis, executive director, Buy California Marketing Agreement. “However in the wintertime, when you don’t have easy access to fresh produce, we would like to play the role of partner in providing those products for a healthy eating experience.”

Some produce grown in California simply does not thrive in Canada’s cooler climate, including kiwifruit, olives and avocados. Other fruits and vegetables get a head start in the state’s southern growing regions, and can be made available in Canada weeks before locally grown crops. Canadians can enjoy fresh asparagus in February and figs in June, as well as grapes and tree fruits throughout the spring months thanks to California’s extended growing season.

This fall, Canadians can visit www.californiagrown.org/canada to download a new cookbook featuring recipes that highlight fresh, in-season California-grown fruits and vegetables.

www.newscanada.com