Archive For The “Health” Category
DURHAM, N.C.–Pairwise, a health-focused food and agriculture company, and Partnership for a Healthier America (PHA), the nation’s leading nonprofit working to improve the food system, today announced a three-year partnership to support a joint goal of increasing access to healthy, fresh, and affordable food.
For one in six Americans, healthy, fresh food is either too expensive, too far away, or both, according to the United States Department of Agriculture. Pairwise is working to change that, through both its support of PHA and its overarching mission to drive change within America’s food system by leveraging CRISPR and other technology to bring tastier, more nutritious, or more convenient produce to market. Pairwise’s first food product, Conscious™ Greens, will launch later this year in both the foodservice and retail channels.
“We are pleased to partner with PHA, whose impactful work aligns so closely with the Pairwise vision of reducing barriers to fruit and vegetable consumption,” said Tom Adams, co-founder and Chief Executive Officer at Pairwise. “The challenge of ensuring access to healthy food is multifaceted and complex. At Pairwise, we are using technology to reduce barriers to healthy food access. But it is also imperative that we work with other organizations that are tackling key social barriers. PHA is leading the way in innovative solutions to ensuring food equity.”
Pairwise will contribute $75,000 annually to PHA’s Good Food for All program, which provides produce to families facing barriers to accessing affordable, healthy, and sustainable food. The program works with local partners to empower long-term changes in healthy eating behaviors in communities across the country.
Pairwise’s contribution will provide 630,000 servings of healthy fruits and vegetables through the PHA’s Good Food for All program and will support PHA’s commitment made at the White House Conference on Hunger, Nutrition, and Health to deliver 100 million servings of produce by 2025.
“Every day, too many families around the country struggle to access healthy food. This entrenched problem must be addressed so that good food is available to everyone, no matter their zip code. We are taking the steps to solve it by working with Pairwise to make healthy food accessible for families in-need,” said Noreen Springstead, President & CEO of Partnership for a Healthier America.
PHA and Pairwise’s shared goal of creating greater, sustained access to nutritious food will require innovative thinking and new solutions. Both organizations are focused on finding innovative solutions to persistent problems facing our current food system.
Pairwise is a leading food and tech company committed to building a healthier world through better fruits and vegetables. The company is based in Durham, N.C., with operations in Arizona and California, all locations where Pairwise expects to deepen its relationship with local PHA partners.
“We look at this partnership as the very beginning of what we hope to be a long-term relationship with PHA,” Adams said. “Our shared vision of ensuring healthy food access to all steers our work each day at Pairwise. As we launch our first products this year and mature as a company, we look forward to continuing to grow our meaningful work with PHA.”
Partnership for a Healthier America launched in 2010 and collaborates with companies across the supply chain to increase access to and affordability of vegetables and fruits and to improve the nutritional quality of food and beverages, resulting in more and healthier options for families.
We’ve all felt the urge to buy a nice juicy fruit for healthy snacking when browsing through supermarket aisles or food stands. However, impulse buys can often lead to a lot of wasted produce.
Methods such as drying and pickling are among the most used by consumers to try to extend shelf life. However, if you want to consume them fresh and uncooked, picking good quality, unbruised fruit and storing them correctly are key.
Here are some tips and tricks to keep your fruit fresh to enjoy for longer.
Bananas
When stocking up on these potassium-charged fruit, storing them correctly is crucial.
Produce behemoth Dole advises to keep them refrigerated at around 53°F (12°C) to avoid browning.
Always make sure your bananas are already ripe before putting them in, as cold temperatures will keep them from maturing.
During colder months, they can be stored in a cupboard to keep them out of the light
Strawberries & blueberries
To make strawberries last for up to two weeks, Berries.com says to put them in a mixture of 1 ½ cups of water and ¼ cup of vinegar for about five minutes.
Then, rinse them with cold water and pat dry. Add a paper towel to your container before putting your strawberries in to keep them even fresher.
For blueberries, freezing them is the best way to go. Simply wash and dry them, and put them in an air-tigh container to avoid freezer burn, which will affect the flavor.
Grapes
To make sure your grapes last for up to three weeks, fruit genetics company Sun World advises first removing any shriveled ones. Make sure to check for any signs of mold or poor stem attachment and get rid of those first before storing them in the fridge.
Avoid washing them before putting them in cold storage and keep the original bag, as the packaging usually has good ventilation and coverage for them.
Temperatures of around 39°F (4°C) work best to preserve grapes for longer.
Apples
While apples can easily last up to three weeks in the pantry, putting them in the refrigerator can extend their shelf life to up to six weeks.
To make them last even longer, you can use a syrup to store them in slices, although this works better for uncooked desserts.
The University of Illinois recommends a mixture of 2-2 ½ cups of sugar, 4 cups of water and half a teaspoon of ascorbic acid to help preserve three pounds of apples with this method.
Watermelon
An undisputed summer staple, watermelons can last up to 10 days while uncut.
Once it’s been cut, you can freeze it in cubes using a zipper bag or similar to avoid freezer burn.
Make sure your watermelon has been left at room temperature until it’s ripe before trying this method, Watermelon.org warns.
Oranges
Wether is to make an energizing breakfast beverage or to enjoy in slices, the University of California recommends to store them at 38° to 48°F (3° to 9°C) to preserve them for up to eight weeks.
When picking them at a store, the publication recommends going for firm, heavy for their size with fine-textured skin oranges and with no bruises.
A Mediterranean diet, rich in plant-based foods and seafood, may reduce the risk of dementia by 0.55%, according to a study from the UK Biobank published in the journal BMC Medicine.
The research, which tracked 60,298 people for more than nine years between the ages of 40 and 69 years, showed that people who stuck close to this diet had up to 23% lower risk of developing dementia than those who did not.
Dementia is a group of conditions characterized by impairment of at least two brain functions, such as memory loss and judgment.
Symptoms include forgetfulness, limited social skills, and thinking abilities impaired to the point that it interferes with daily functioning.
The Mediterranean diet consists mainly of fruits and vegetables for every meal, as well as whole grains, beans, and seeds, along with a few nuts.
This is the type of food that experts have been recommending for a long time as the healthiest diet. A balanced diet helps reduce the risk of cognitive decline, as well as diabetes and helps the heart.
Research has consistently shown that the Mediterranean diet is effective in reducing the risk of cardiovascular diseases and overall mortality.
According to information published by Harvard University, research supports the use of the Mediterranean diet as a healthy eating pattern for the prevention of cardiovascular diseases, increasing lifespan, and healthy aging. When used in conjunction with caloric restriction, the diet may also support healthy weight loss.
FOLSOM, Calif. – California Walnuts is raising awareness of the health benefits associated with omega-3 alpha-linoleic acid (ALA), while spotlighting the many ways that the versatility of walnuts can help increase the intake of omega-3 in the diet.
Walnuts are the only tree nut that provide an excellent source of the plant-based omega-3 alpha-linolenic acid (2.5g/oz), which research indicates may play a role in heart health, brain health and healthy aging.
In fact, a 2022 study published in Advances in Nutrition found that given the accumulating evidence on omega-3 ALA and cardiovascular-related outcomes, food sources high in ALA should be included as part of a heart-healthy dietary patten.2
While research continues to reinforce the many health benefits of walnuts, they are also an easy food to incorporate in the everyday diet, whether as an on-the-go snack or as part of a meal. They are delicious on their own, but also add great texture to salads, yogurt or baked goods. Walnuts can be a key ingredient in rich, satisfying spreads such as hummus, muhammara, pesto or walnut butter. Many consumers are not aware that walnuts also shine as a plant-based, center-of-the-plate ingredient.
Finely chopped or ground walnuts blended with legumes or mushrooms can be used as a plant-based alternative to ground beef or poultry in a variety of global dishes, ranging from meatballs to Mexican Walnut “Chorizo” Burritos to Indian Spiced Walnut Crumbles. This ground walnut meat can also be frozen for easy, make-ahead meals that offer a simple way to meet the recommended omega-3 intake.7
“To celebrate the power of omega-3, we are kicking off our fourth annual global month-long campaign on March 1, to highlight that walnuts are an incredibly functional and versatile food that makes omega-3 consumption tasty and easy for people of all ages,” shares Robert Verloop, CEO of the California Walnut Commission. “Walnuts are the only nut and one of just a few foods that provide a rich source of plant-based omega-3. We want to inspire people to reap the health benefits of those omega-3s by enjoying walnuts in their daily snacks and meals. And, to keep your walnuts fresh at home, be sure to store them in the fridge or freezer!”
California Walnuts’ Power of 3 campaign features recipes, videos, social media content, digital advertising, instore promotions and more to inspire people around the world to enjoy the flavor, texture and nutritional benefits that walnuts bring to their lives. For more information about the benefits of California walnuts along with new global plant-forward recipe inspiration, visit walnuts.org/power-of-3/ and be sure to share your own walnut culinary creations on social using the hashtag: #PowerOfOmega3.
About California Walnuts
More than 99% of the walnuts grown in the United States are from California, produced by multi-generational farmers encompassing 4,000 family orchards. California walnuts, known for their excellent nutritional value and quality, are shipped around the world all year long. With the focus on plant-forward eating, walnuts are enjoyed in a variety of innovative and delicious ways, such as a plant-based meat alternative, walnut milk and walnut butter. They are recognized as a versatile and nutritious snack, a topper for yogurt and oatmeal, and the perfect nut to pair with salads and vegetables. To explore recipes and learn more about California walnut growers, industry information and health research, visit walnuts.org.
National Watermelon Promotion Board recently partnered with Nutrition Impact LLC on a research project to “determine intake of watermelon and assess association with diet quality, energy and nutrient intake, and physiological parameters in children and adults,” according to a news release.
A National Health and Nutrition Examination Survey Analysis, the study was recently published in Nutrients and found that total diet quality was higher in watermelon consumers as compared to nonconsumers.
The study suggests watermelon can increase nutrient intake as well as diet quality in both children and adults, which says the National Watermelon Promotion Board to plans to present additional details later this year at a nutrition research-focused conference, the release said.
The study further found that children and adult watermelon consumers had greater than 5% higher intake of dietary fiber, magnesium, potassium and vitamin A, as well as more than 5% lower intake of added sugars and total saturated fatty acids. The study also showed that watermelon consumers had higher intake of lycopene and other carotenoids.
“Researching the nutritional benefits of watermelon is essential for the watermelon industry and consumers alike,” said Megan McKenna, NWPB senior director of marketing and foodservice. “By understanding the nutritional value of watermelon, we can ensure we are supporting the industry by effectively communicating those benefits while also helping consumers make informed decisions about their health and nutrition.”
The new study is one of several that has launched in recent years refining the NWPB Nutrition Research Program. Last year’s project concluded that “Scientific Literature Confirms Watermelon’s Health Potential.”
The NWPB says more research specific to watermelon’s health benefits is needed to support watermelon consumption and help to educate consumers. With that in mind, part of the board’s strategic plan is continued focus on watermelon’s nutrient research and health trends.
NWPB said it is looking to fund watermelon rind nutrient profiling in order to be included in the USDA FoodData Central database.
The NWPB was established in 1989 as an agricultural promotion group to promote watermelon in the U.S. and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 800 watermelon producers, handlers and importers, NWPB’s mission is to increase consumer demand for watermelon through promotion, research and education programs.
When healthy adults consume the daily amount of vegetable servings recommended by the Dietary Guidelines for Americans (DGA) it has a positive effect on how happy the person feels, according to a study completed by scientists at the USDA’s Agricultural Research Service (ARS).
Many studies show that eating the DGA-recommended daily amounts of fruits and vegetables is good for our general health, but only a few studies have demonstrated the role that vegetable consumption (separate from fruits) has on one’s mental health.
A group of scientists at the Grand Forks Human Nutrition Research Center in Grand Forks, North Dakota, conducted an eight-week study to evaluate the impact of increasing daily vegetable servings to match DGA recommendations on how happy one perceives themself to be, a key measurement of psychological well-being.
The study divided healthy men and women between 18 and 65 years old into two groups. The first group of participants [the vegetable intervention group] received daily servings of DGA-recommended number and variety of vegetables, including dark green, red, and orange, and starchy vegetables, based on their energy needs during the course of the study. The vegetable servings were minimally processed (raw and diced), making it simple for participants to include in their meals. The second group of participants [the control group] received the same number of interactions and attention from the researchers while maintaining a diet without adding v
Many studies show that eating the DGA-recommended daily amounts of fruits and vegetables is good for our general health, but only a few studies have demonstrated the role that vegetable consumption (separate from fruits) has on one’s mental health.
A group of scientists at the Grand Forks Human Nutrition Research Center in Grand Forks, North Dakota, conducted an eight-week study to evaluate the impact of increasing daily vegetable servings to match DGA recommendations on how happy one perceives themself to be, a key measurement of psychological well-being.
The study divided healthy men and women between 18 and 65 years old into two groups. The first group of participants [the vegetable intervention group] received daily servings of DGA-recommended number and variety of vegetables, including dark green, red, and orange, and starchy vegetables, based on their energy needs during the course of the study. The vegetable servings were minimally processed (raw and diced), making it simple for participants to include in their meals. The second group of participants [the control group] received the same number of interactions and attention from the researchers while maintaining a diet without adding vegetables.
All participants completed a questionnaire called the Subjective Happiness Scale (SHS). This is a subjective assessment that provides a mean overall score of a person’s state of happiness based on the respondent’s perspective. The study included measurements taken before and after the eight-week intervention.
“We observed an increased in SHS scores in participants from the group that followed the DGA recommendations for vegetable intake, whereas SHS scores stayed the same for the control group, who didn’t change their diet,” said ARS Research Biologist Shanon Casperson.
“Results suggest that increasing the amount of vegetables you eat every day may benefit your mental health,” added Casperson.
The eight-week study was part of a parent study, a more extensive study conducted at the Grand Forks Human Nutrition Research Center that sought to determine whether adults with overweight and obesity would become more motivated to eat vegetables if they increased the number of servings they ate every day. Unlike very tasty less healthy foods, which become more reinforcing if you eat them every day, increasing the amount of vegetables eaten daily does not make them more reinforcing, highlighting the difficulty of increasing vegetable consumption in adults. However, focusing on the benefits eating more vegetables has on psychological well-being may provide a more salient reason for people to increase their vegetable consumption.
The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in U.S. agricultural research results in $20 of economic impact.
WATSONVILLE, CA– The latest research on strawberries, including their potential heart health benefits, was presented recently at the 9th biennial Berry Health Benefits Symposium (BHBS) in Tampa, FL. This research adds to the growing body of scientific evidence supporting the role of strawberry consumption in promoting heart health.
According to Britt Burton-Freeman, Ph.D., professor at the Illinois Institute of Technology and BHBS Heart and Healthy Aging Session Chair, “The Global Burden of Disease (GBD) study showed that a diet low in fruit is among the top three risk factors for cardiovascular disease and diabetes. To address the “fruit gap” we need to increase the amount of total fruit consumed as well as the diversity of fruit in the diet. Accumulating evidence in cardiometabolic health suggests that as little as one cup of strawberries per day may show beneficial effects.”
Studies demonstrate that the cardiometabolic benefits of strawberry consumption are multi-faceted and may include decreased total and low-density lipoprotein (LDL) cholesterol, increased vascular relaxation and tone, decreased inflammation and oxidative stress, decreased insulin resistance, and decreased blood sugar. Clinical trials have linked strawberries to improvements in various markers for cardiovascular disease, including lipid levels.
In one randomized controlled crossover trial of 33 obese adults, daily consumption of strawberries at a dose of two-and-a-half cups per day significantly improved insulin resistance and moderately improved high-density lipoprotein (HDL) particle size in comparison to the control group.
“Our study supports the hypothesis that strawberry consumption can improve cardiometabolic risks,” said lead investigator Arpita Basu, Ph.D., R.D.N., associate professor at the University of Nevada, Las Vegas, “Furthermore, we believe this evidence supports the role of strawberries in a ‘food as medicine’ approach for the prevention of type 2 diabetes and cardiovascular disease in adults.”1
Another study with 34 adult men and women with moderate hypercholesterolemia conducted at the Illinois Institute of Technology found that vascular function, as indicated by flow-mediated dilation, improved one hour after strawberry intake.2
As one of the most popular and accessible fruits in the U.S., strawberries are a flavor-favorite with consumers. A serving of 8 strawberries (one cup) fulfills the daily recommended value of vitamin C and delivers a host of other nutrients and beneficial bioactive compounds. Available year-round, strawberries offer consumers a versatile and convenient fruit option beloved by kids and adults.
About California Strawberry Commission
The California Strawberry Commission is more than 300 strawberry farmers, shippers, and processors, all working together to advance strawberry farming for the future of our land and people. Commission programs create opportunities for success through groundbreaking programs focused on workforce training, strawberry production research, and nutrition research. Through science-based information and education, it delivers the good news about sustainable farming practices that benefit the health of people, farms, and communities.
Packed with savory flavor and nutrients that many other types of produce don’t have, mushrooms are a tasty and healthy addition to all kinds of dishes and cuisines.
Dozens of varieties are available year-round because they’re grown indoors.
’Shrooms are the only source of vitamin D in the produce aisle. A single portabella mushroom has more potassium than a medium-sized banana, and fungi are a leading source of selenium, an antioxidant that strengthens the body’s immune system and can help prevent heart disease.
Packaged fungi outperformed bulk mushrooms in dollar and volume sales, according to IRI data for the four weeks ending Nov. 6, 2022, with prepackaged options representing almost 96% of pounds sold. Eight-ounce packages were, by far, the biggest sellers. Cut or prepared mushrooms made up half of pound sales, reflecting shoppers’ desire for convenience.
ACCENTUATING THE POSITIVE
Fresh mushrooms have a lot going for them, from nutritional advantages to sustainability. The Mushroom Council highlights these fungi benefits:
- Families can stretch their grocery budgets by incorporating meaty-tasting mushrooms into recipes that call for ground beef — such as burgers and meatballs.
- Substituting mushrooms for meat can enhance weight loss and boost nutrition without leaving consumers hungry after a meal.
- Mushrooms rank high in sustainability. An environmental footprint assessment found that production of a pound of mushrooms requires less than 2 gallons of water, 1
DENVER — It’s the New Year, which means many of us are trying to eat better, save money and find more time in our day. Cara Harbstreet, registered dietitian and intuitive eating expert, recommends a kitchen hero that’s a solution for it all: the potato!
“Potatoes are America’s favorite vegetable, but they’re more than just delicious,” said Harbstreet. “They’re an affordable, nutritional powerhouse with a long shelf life and faster cook times than you think!”
Providing almost a third of the recommended daily vitamin C, potatoes also have the most potassium out of the 20 most popular fruits and vegetables. They also have 3 grams of plant-based protein, which is more than any commonly eaten vegetables other than dried beans, plus 2gm of fiber to help you feel fuller longer.
Potatoes are affordable and have a long shelf life, allowing families to stretch their dollars. “I know I hate it when I buy vegetables at the store, and they go bad before I have a chance to cook them,” said Harbstreet. “With potatoes, you’ve got fresh produce that lasts for weeks! They’re a great combo of nutrition, value and deliciousness.”
When it comes to carbohydrates, quality matters, and potatoes are a great choice! Carbs are our brain’s primary fuel and a key source of muscle energy. Potatoes are a complex carbohydrate, providing vitamins and minerals. In fact, most of the carbs we eat should be complex carbs like potatoes.
So how can families enjoy this incredible vegetable without being in the kitchen all day? Harbstreet has some hacks to share that will make cooking potatoes a breeze.
“My first tip is to cut potatoes into smaller pieces to roast for faster cooking – or even to heat in the air fryer,” said Harbstreet. “Roasted potatoes are so simple to make and can then be used throughout the week to make dishes like bowls and burritos more filling and nutritious. You can use all kinds of fun seasonings to mix it up, from classics like garlic powder to Za’atar if you’re looking for adventure. Plus, cooked and cooled potatoes have more gut-friendly resistant starch.”
A great example is the Sheet Pan Roasted Turkey and Herbed Potatoes dish. One pan gets you a complete meal, and by throwing in some extra potatoes, you can get a jump start on your cooking for the next few days! And you can do this with multiple combinations of proteins, potatoes and other vegetables you like.
“My next hack is to put your pressure cooker or slow cooker to work,” said Harbstreet. “You can start cooking potatoes in these appliances and then refrigerate them for lightning-fast prep or choose your own adventure meals. Once started in the pressure cooker or slow cooker, it’ll take minutes to finish them in the oven, microwave or air fryer.”
Families can do this with baked, mashed or roasted potatoes, or go for a full meal like Green Chili, Corn and Potato Chowder. The soup can be whipped together in minutes on the stove top after getting the potatoes started in the slow cooker.
“Finally, the freezer is your friend. Cook up a big batch of freezer-friendly potato soup – like this Tuscan Kale and Potato Soup aka Zupa Toscana that you can freeze to reheat and enjoy when you’re ready,” said Harbstreet. “I always recommend freezing soups into smaller portions so you can take out exactly what you need. One tip on this recipe – wait to add the cream until it’s reheated for that just-cooked taste.”
For more information or recipe inspiration, please visit PotatoGoodness.com/WithCara.
About Potatoes USA
Potatoes USA is the national marketing and promotion board representing U.S. growers and importers. Potatoes USA, the largest vegetable commodity board, was established in 1971 by potato farmers to promote the benefits of eating potatoes. For more information on Potatoes USA’s mission to “Strengthen Demand for Potatoes,” visit PotatoesUSA.com.
February is American Heart Month, or “Heart Health” month, a time dedicated where consumers of fresh fruit and vegetables can prioritize their cardiovascular health.
“Onions are full of health benefits, and produce marketers have the unique opportunity to help educate consumers on the many advantages of increasing consumption of allium vegetables during American Heart Month”, said Falon Brawley, Director of Marketing at Onions 52.
Brawley continued, “We are delighted to partner with Registered Dietitian, and Certified Diabetes Educator, Laura Ashley Johnson, RDN, CDE., to help promote easy and creative ways to increase onion consumption. While we can’t claim ‘An onion a day will keep the doctor away’, there are several studies on the health benefits of onions that are compelling, and research compiled by the National Onion Association (NOA) shows that onion consumption may contribute to increased cardiovascular health.”
“Not only are onions a versatile and delicious ingredient in many recipes, but research has shown they’re also rich in nutrients that can benefit the body in so many amazing ways”, noted Laura Ashley Johnson, RDN, CDE.
Brawley confirmed, “Onions of all varieties not only provide great flavor to almost every meal, but they also contain key vitamins and minerals, quercetin, and other potent antioxidants that may offer unique heart health benefits. Laura Ashley’s easy to make, onion-centric recipes will be shared on the Onions 52 website [www.onions52.com] and social media channels beginning February 21”.
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Onions 52, Inc. was founded in 1977 and is headquartered in Syracuse, UT. They are the country’s leading grower-shipper of yellow, red, white, and sweet onions. For more information, visit onions52.com.