How would you ever be able to make those fancy cuts? or Wouldn’t it take forever to turn a whole potato into all kinds of thinly cut fries? Well if you were to attempt the task with a regular knife then the answer to those questions would be yes. Too hard. Too much time. And what a hassle.

The Borner Wave Slicer makes  the task quick and easy and also does some other jobs too. It can make waffle fries, wavy cottage fries, or traditional looking crinkle cut fries. It is all in how you use it, but whichever type of fry you are cutting, the Borner Waffle slicer makes it incredibly simple. It is a German designed kitchen gadget that features a super sharp blade, superior construction and quite simple operation. It is an affordable device that would make the perfect addition to any kitchen. Gourmet cooks and novices alike will love this Borner slicer because they will be able to achieve perfect uniform results each and every time. It does not take any special skill to operate.

CRINKLE CUT FRIES
To make crinkle cut french fries simply take your potato and secure it to the safety food holder. Set the slicer to the ridge or wavy cut. Then just slide the potato along the device and past the blade. Be sure to apply even pressure in order to achieve the ideal thickness of slice. You will slice the whole potato into wavy slices. Once this is done, simply stack the pieces back together and place them back in the food holder sideways. Now when you slice the potato you will have perfect looking crinkle cut french fries as your result. This whole process takes just seconds once you are used to operating this slicer.

WAFFLE FRIES
Making waffle fries is even easier. Set the slicer for the waffle cut and secure your potato in the food holder. Make a single pass along the slicer to make the first cut. You will notice ridges on the end of your potato. After the first pass, just make a quarter turn and slice it again. Your first waffle fry is now cut. Simply rotate back and forth as you cut to slice multiple waffle fries in just seconds. They will be perfectly cut and of a uniform thickness.

WAVY FRIES
This is the easiest one to do. Just set the slicer to wavy cut, secure your potato and slice away. You will get perfect, professional looking slices quickly and easily.

Once cut you are ready to season and cook your fries to your liking. They can be baked or fried, and seasoned with any number of spices. Once you discover how easy it is, and how great the fries taste, it will be hard to go back to store bought versions again

Borner Waffle Slicer

Julienne is not a type of vegetable, but rather a way of preparing them. They are often included in a meal that is French in origin but are also used for Asian dishes or salads. You can even julienne an apple or chocolate for that special homemade dessert. The main vegetable being sliced is usually quite hard because these types of food produce the best results. Veggies such as carrots and zucchini are easily sliced into the tiny sticks that are the finished product. If done traditionally it can be quite a task. In order to do it right and get good results, you need to have the right kind of knife and a certain amount of skill. It can take a decent amount of time to do correctly if you are slicing with a regular knife, but a specialized tool can make the task quick and simple.

What does it look like? A julienned vegetable has four sides and basically looks like a long stick. The original fruit or vegetable is divided into rectangular slices and then chopped into stick-like pieces. These resulting “matchsticks” are usually an 1/8″ – 1/4″ thick and about two inches long. You will typically see them on a plate as a series of long, thin strips. These vegetables may lie under the main dish or next to it, depending on the chef’s preference. They can be used as garnish or as an integral part of a recipe.

TRADITIONAL METHOD:
A sharp, non-serrated  knife works  best. A serrated knife will saw through food.

1. Clean your knife and cutting surface
2. Peel fruit or vegetable as desired
3. Trim away any roots or stems prior to slicing
4. If the food you are cutting is round, slice it in half first and place it on the flat side to prevent rolling
5. Cut the edible part of the vegetable into slices about 1/8″ – 1/4″ inch thick. Cut around or remove seeds as needed
6. Take these slices and cut them again to create 1/8″ – 1/4″ thick sticks.
7. If desired, trim sticks to uniform length ( about 2″ long)

CAUTION: The above method requires a sharp knife and a careful eye. If one or more of these requirements are not met, you may be in trouble. The knife must be sharp enough to cut through the vegetable without using so much force that you end up breaking the vegetable. Also, due to the  small size of the final result, you must be able to work the knife close to your fingers without cutting yourself. Be careful and practice with an easier vegetable, such as a zucchini, before moving on to more difficult vegetables like a green beans or carrots.

SIMPLY GOOD METHOD:
Why use a big dangerous knife, when you could spend less time and frustration with a specialized tool. Sure they are only good at julienne cutting and a regular knife is so much more versatile, but when you take the hard part out of the job, you may find that you actually julienne vegetables when it is called for rather than decide that it is too difficult. A julienne peeler or julienne slicer can make the job a quick and easy task, so you won’t mind doing it. In just a few seconds you can do enough carrot for your salad or stir fry.

JULIENNE PEELER - This Swiss made gadget is perfect for small jobs or to quickly jazz up any dish. Simply run the peeler along your veggie to create perfect uniform strips in a flash. The super sharp blade and ergonomic design make it easy-to-use. It is dishwasher safe and requires absolutely no skill.

JULIENNE SLICER – This one is best used for larger jobs, or in kitchens that julienne a lot of food. This commercial quality unit cuts in both directions to make the job super quick. It is a German made gadget that is incredibly sharp and works great. It sort of looks like a mandoline slicer, but it is specialized for just the julienne cut.

Discover a quicker, easier and safer way to julienne vegetables. Stop cutting with a knife, or not cutting because you only have a knife. These affordable alternatives offer a specialized method to create professional quality cuts. Improve the look and taste of your favorite dishes, and open yourself up to new dishes you never though would be possible due to the difficulty.

Julienne Peeler

Julienne Slicer

WHY A SPAGHETTI MEASURE? WHY NOT JUST USE A SPOON OR TONGS?
Au Contraire! SPAGHETTI MEASURE is an efficient tool and measure in one.

The Spaghetti Measure is a terrific tool and great value for pasta lovers and families alike. With today’s emphasis on healthy eating married with portion awareness, Spaghetti Measure combines the best of all worlds. Designed with serving measures in the handle for both adult and child portions, this innovative tool also embraces preparation through its combed edge to gently yet efficiently enable the cook to lift pasta of any type from the pan or pot for serving. In addition, the spoon bowl has drainage holes for efficient draining of cooking liquid. The drainage holes facilitate optimum serving with a minimum of heat loss during transfer of pasta to plate as so often occurs when one uses a colander to drain pasta.

Good design only enhances the experience of Spaghetti Measure in the kitchen. It is the tool to turn to every time whether the pasta is spaghetti, linguine, shells, macaroni, fuseli or penne. The Spaghetti Measure is also just the right size for the job. Not too large or bulky, its ergonomically designed handle is substantial without being too heavy or bulky even for petite cooks yet “meaty” enough for large hands. The soft TPR overmold on the handle extends the ergonomics without detracting from the elegance of the tool. Made of durable nylon to be safe with any cookware, the Spaghetti Measure is heat-resistant in boiling water yet should never be placed under a broiler or over direct flame.

The Spaghetti Measure comes in two great color combos – Jet Black Body with Cool Lavender TPR and the popular Jet Black Body with Red Hot TPR which is always in fashion. Dishwasher safe, it stores easily in a drawer or hanging in every chef or home cook’s kitchen.

SPAGHETTI MEASURE FACTS

• Simply a gotta have it product for pasta lovers and families everywhere.
• Outstanding value and functionality – constructed of durable, food safe and approved Nylon with function-enhancing TPR overmolded accents on the handle.
• Excellent size and “hand feel” – not bulky or fussy.
• Two fashionable combos for color in the kitchen – Jet Black Body with Cool Lavender TPR and the popular Jet Black Body with Red Hot TPR.
• Dishwasher safe, easy store in drawer or hanging on a kitchen hook.

Spaghetti Measure

Gone are the days when these accidents meant the yucky task of hunting for “treasure” in the kitchen sink in order to not have to dissemble the plumbing. Or, worse still, have to call a plumber on a weekend to mount the rescue effort for you? Evriholder Products’ new Evri-Sink™ Strainer can keep these accidents from happening in the first place while enabling you to save errant silverware, jar lids, food – even baby bottle nipples from a horrible, gunky fate.

Evri-Sink™ joins Evriholder’s outstanding line of Kitchen Gadgets including the EasiTwist® Jar Opener, & Pebble Peeler™ Brush & Peeler, and its growing line of kitchen sink items.

For years, there have been little strainers and such that tried, often unsuccessfully, to keep pesky cereal spoons or chicken bones from shooting off the plate and shushing into the drain elbow. Enter Evri-Sink™ which is constructed of ABS and TPR plastics which are approved by the FDA for use with food. Meaning, if you’re washing succulent strawberries and drop some, they won’t go down the drain. Instead, they are gently caught by Evri-Sink’s™ slotted drain bowl which lets water and liquids safely drain from the sink while catching or – as in the case of the strawberries – cradling the tasty (and expensive) morsels for you to retrieve and savor.

Evri-Sink™ is a thoughtfully designed, two-tone kitchen essential that is not only very useful but also pretty to look at. Available in three colors – Lime Green, Vivid Blue and Hot Pink, the drain bowl is White which is the perfect contrasting color for a clean, crisp feel in the sink. Evri-Sink™ is dishwasher safe (top rack) to help keep the sink fresh and clean.

For optimum functionality, the TPR plastic collar is injection molded around the ABS plastic bowl. The design provides a tight seal around the edge of the sink drain – the tight seal is only part of the picture. The TPR collar is essentially non-slip which enables Evri-Sink™ to grip the drain and it’s compatible with both stainless steel and ceramic sinks. All grip, non-slip and non-marring in one cool tool!

Built to last, Evri-Sink™ is also a smart buy. It is an extremely cost effective way to keep only what belongs down the drain – going down the drain. Evri-Sink™ is a wonderful product for everyone who has a kitchen sink at home or in the office. It keeps kitchen utensils, silverware, and food items from finding their way into the drain by accident. Great colors combined with the non-slip gripping collar helps ensure larger items don’t get stuck in pipes that can lead to messy removal or expensive plumbing repairs.

Prevent clogged sink drains with the Evri-Sink Strainer

It can obviously be used as a topping for Mexican dishes or to dip tortilla chips, but there are so many other ways to use your homemade salsa too. It can be great on fish or meatloaf. Spread some over a piece of chicken and then melt cheese over the top for a quick and delicious meal. You can even add salsa to your eggs in the morning for a spicy way to start your day.

Salsa is the Spanish word for sauce, but we traditionally think of it as a chunky and spicy tomato dip or topping. We Most people avoid or don’t think to make their own salsa, but it can be a very rewarding task. If done right, it won’t take a lot of time, and it can save you money too. The best part about making your own salsa though, is that you get it prepared exactly the way you want, and you know it is incredibly fresh and flavorful. The hardest part about making salsa at home is chopping up all of those ingredients. If done by hand, it can take forever, but automatic food processors can be incredibly expensive and cost prohibitive for someone who just wants to make salsa. The mess left behind from hand chopping is also huge and time consuming to clean. Unless you are someone that loves to use a knife, you will most likely give up on making salsa before you have even chopped the first tomato. If you do though, you are really missing out on a delicious home made treat.

The Salsa Express Miracle Chopper makes it easy to prepare fresh salsa right at home. Just plop your ingredients into the container, apply the lid, and then turn the handle to chop and mix it all at once. Unlike hard core food processing machines, this chopper won’t destroy your ingredients because you have complete control over how fine it is chopped. Just a few turns of the handle will completely chop your ingredients into perfectly sized chunks. Don’t like it chunky? Then give it a few more cranks to more thoroughly chop your salsa.  Using fresh produce increases the flavor, and allows you to alter your salsa in any way you wish. Make an extra spicy batch, or make one that is completely mild. Season it to your standards, and try different flavor combinations. You can even try adding fruit to like peaches or mangoes to give your salsa a lighter, more tropical flavor.

Preparing all of those vegetables into an amazing tasting, homemade salsa could  take a lot of work. It could take forever to chop all of that stuff by hand, plus you will have multiple dirty dishes because of the different cutting boards and bowls that you will use. That is why the Salsa Express Miracle Chopper is so great. You can have fresh salsa any time you want it, prepared in just minutes. Everything is chopped and mixed in the same container, and you can even use that same container to serve the salsa too. Just toss in the ingredients, secure the lid, and give it a few spins. Your ingredients are chopped 20 times faster than by hand and you have fresh salsa in just minutes. No mess, no hassle, and no tears or lingering smell from the onions and garlic. Follow these easy instructions to make your own salsa today.

Ingredients

* 2 medium sized ripe tomatoes (quartered)

* 1/4 medium sized onion

* 4 sprigs cilantro

* 2 cloves garlic

* 1 tsp. garlic salt

* 2 tbsp. lemon juice

* 1 jalapeno (1/3 for mild, 2/3 for medium and 1 for hot)

Directions

Put all the ingredients together in your Salsa Express and mix to desired consistency. Quick spins make finer cuts.

Serve with tortilla chips and enjoy! You can alter this recipe in any number of ways. These are the most basic ingredients, but you can vary, add and omit to create your ideal tasting salsa. The Salsa Express will allow you to prepare it easily and allow you to enjoy fresh salsa at home anytime you want it.

Salsa Express Chopper

If you have ever tried to do the shredding for any of these dishes, you know it is time consuming and difficult. Regular graters aren’t really designed for this job, and the dull blades make it nearly impossible. Plus you don’t really achieve the thickness that is optimal. What you end up with is too thin or mangled because the tool is actually designed for cheese which is much softer and mostly used in thinner shreds. You can always use a big knife and cut your vegetables into a bunch of little strips, but this can take a long time. There are certain people out there that enjoy extensive cutting projects, but for the rest of us, we need a faster and easier way to do it. Plus with all of that cutting, odds are somebody is going to get hurt.

What you really need  is not a shred at all. A thickly shredded piece of food is actually a really thin julienne. Thicker julienne cuts are used for french fries, veggie sticks and more. A thin julienne though, is much thinner and is almost as this as a shred. This thickness is perfect for stir frys and salads, and is more suited for your vegetable ingredients. A thin julienne is a perfect little stick of food with a uniform thickness and length.

The Borner Thin Julienne Slicer is the perfect tool to achieve this cut or shred. It is an easy-to-use device that makes shredding your vegetables a quick and easy task. It is made in Germany and features ridiculously sharp blades. The blades are so sharp that it is recommended that you use a safety food holder in order to protect your precious fingers. It may sound scary, but really the sharpness of this device just makes it incredibly efficient and simple to use. Simply slide your veggies across the tool to quickly shred any vegetable. It works great for cheeses too, but it is actually designed for the tough job of shredding vegetables. Like a hot knife through butter you will be able to make quick work of even the hardest veggies to easily prepare the ingredients for your salad or stir fry dish. Use it for vegetable salads, garnishes, side dishes and more. You will find it is easier than ever to slice and shred vegetables all the while achieving perfect, uniform results. Use this great gadget for shredding carrots, potatoes, or onions, thinly cutting sticks of apples, or cucumbers.  It produces a slightly thicker and more stick-like shed when compared to traditional graters and shredders. It is actually doing a thin julienne cut. It is not quite a shredder, and not quite a slicer. One thing is for sure though. No kitchen is complete without one of these great julienne slicers from Borner.

Thin Julienne Slicer

Good Stuff for the Kitchen

Traditional Method:
This method involves using a big knife. It works OK in the end, but can be pretty hard to do without practice. You also run into the issue of harming the kernels and only removing parts of them. This results in a bigger mess, but also a loss of flavor since the juice will be lost. To remove kernels with a knife, you will first want to make sure the corn has been cooked thoroughly. This usually takes about five minutes in boiling water. After cooking, wait until the corn is cool enough to handle. Stand the ear up on its end with the wide end at the bottom. Now take your knife and cut straight down making sure to get as close as possible to the center. Continue until all of the kernels are off the cob.

The Easy Way:
Try the Kuhn Rikon Corn Zipper. This affordable kitchen gadget makes it ridiculously easy to remove kernels of corn quickly and easily. It is specially designed to cut around the kernels in order to remove as much corn as possible. You will find that it is more effective than a knife and also much faster. The super sharp blade has a unique design that perfectly conforms to the shape of the cob to get under the kernels and remove several rows all at once. You can use it on raw or cooked corn with the same great results. Simply hold your corn with one hand and swipe the Corn Zipper across the cob lengthwise to remove kernels. In a single pass you will completely remove several rows at once. Hold the corn over a bowl and each little kernel will drop neatly into it. The Corn Zipper also features a fun design that makes it pretty obvious what the tool is for. Despite it’s playful appearance though, this high quality kitchen gadget means business. It features Swiss design, superior craftsmanship, and incredibly sharp blades. Save time and make it easy to get your corn off the cob. Enjoy whole, plump kernels in less time for side dishes or to enhance any of your cooking.

When purchasing your  corn-on-the-cob for recipes, remember that one large ear of corn will yield about  1/2 cup of kernels. If you think you have too much corn, resist the urge to store it raw. Instead, cook all of it right away and strip the kernels off the leftover ears with your Corn Zipper. You can then store the kernels more successfully. Place them in an airtight container and store in the fridge or freezer. With the Corn Zipper from Kuhn Rikon it will be a simple and quick process to take corn off the cob. Zip Zip Zip and you’re done.

Corn Zipper

Microfiber Salad Bag

Fruit and Vegetable Scrubber

Bamboo is highly sustainable and grows way faster than traditional wood. Some varieties can grow up to two feet per day, and it is actually classified as a grass and not a tree. For this reason it will also propagate itself. You don’t need to plant new bamboo like you do trees. It sends out new shoots underground which result in new growth automatically. The varieties of bamboo used to make cutting boards are generally not the same plants intended as habitat for giant pandas. Bamboo is also 16% harder than maple, so it holds up great and soaks less water which results in a lower amount of residual bacteria.

At simplygoodstuff.com, we carry a very high quality Swiss designed line of bamboo cutting boards. There are several sizes to choose from, so you are sure to find the perfect one for your needs. Our rectangualr boards feature non-slip rubber feet, and integrated handles for easy use and maneuverability. Constructed using superior materials and processes to ensure the highest quality product possible. Make the environmentally friendly choice in cutting boards. Get a bamboo board to cut meat, vegetables, bread fruits and more.

Large Bamboo Cutting Board

Regular Bamboo Cutting Board

Small Bar Board

Kuhn Rikon Serving Knife

When I talk about organics, some people think that I’m just talking just about produce. That’s not true; there are now organic versions of many animal products available also.

I advocate switching to organic ingredients for your cooking because most produce is sprayed with pesticides and grown with chemical fertilizers, Animal foods can contain growth hormones and antibiotics.

The hormones can cause premature maturing of children. Also, it’s a fact that bacteria are increasingly becoming resistant to antibiotics. Scientists say that one of the reasons that bacteriia have become so resistant to antibiotics is because of all the antibiotics in our food.

Before buying organic ingredients, it’s normal for people to ask one or more of the following questions;

1) How can I replace my whole menu with organic ingredients overnight?

Won’t I pay a premium for organic ingredients?

How can I determine that an ingredient that I’m looking at is a genuine organic?

The short answer to question #1 is, “you don’t have to”. I recently read a book by Kevin Trudeau called,” Natural Cures (they don’t want you to know about)”. In it, Kevin recommends changing one ingredient of your meals at a time to organic until eventually all of your cooking is with organic ingredients. I experimeted with this technique and discovered that the my family made the transition to organics a lot more easily then I expected. So far, everything that I eat for breakfast is organic and my other meals are made up of more than half organic ingrediants.

The answer to question #2 is that unfortunately, organic ingredients usually will cost more. The number of people that buy organic products has increased, but the numbers haven’t increased enough to cause economies of scale in the production and sale of of organic ingredients.

Organic ingredients generally go for more than non-organics, but if you are willing to do some leg work, you’ll pay less than you may expect.

A good way to save money is to do as much shopping as possible at a farmer’s market. Almost every town has a seasonal farmer’s market. Some big cities even have a year round farmer’s market. Prices are lower because you are buying directly from the farmer. Usually, you can only buy fruits, vegetables, spices and eggs at these markets, but you should be able to beat the non- organic prices in the supermarkets.

Another way to get your costs down is to shop at discount chains because many of them now have organic departments. Even the big guys like Wal-Mart have jumped on the organic bandwagon.

Another sure way to cut costs of your healthy cooking is to scratch cook more often. A good example is soup. Canned soup in the store usually has a lot of salt and other non- organic ingredients. Don’t buy the package of chicken thighs. Purchase the whole chicken ( organic, of course ) and then proceed to do the honors yourself. Don’t buy the salad in the bag. Whenever possible, don’t cook your vegebles, instead steam them if you have a recipe that says that they should be cooked. Steaming them will leave in more of the vitamins and minerals than high heat cooking.

Remember, every time someone touches your food, it will cost more.

To find the answer to question #3, all we have to do is look at the label on the package in front of us. To know if an ingredient you’re looking at is organic look for the label that says, ” USDA organic “. This means that the food has been certified by the USDA as being organic in origin.

This article has been meant to show you the logical starting point in your quest to provide healthy cooking for yourself and your family. In follow up articles I shall talk about such things as more reasons why you should buy organic ingredients and how to get refined sugar out of your cooking.

Craig Stanford has done a lot of research into foods and believes that organic ingredients are the place to start for truly healthy cooking. He has assembled some of his research into the Healthy Cooking Guide. Check it out at: http://cooking-party.com/healthy

Good Stuff for the Kitchen

1. Go for the fruit—It’s loaded with nutrients.

Fruit is a hop, skip, and a jump away from eating, say, potato chips or a chocolate bar as a quick snack. Fruit contains natural sugars that give your body raw energy. These raw sugars stimulate your brain and give you the ability to think faster and recall things quicker. Fruit also contains a lot of water. Your body is 80% water so in essence you are feeding your body with what it needs. What I personally like about fruit is that it is loaded with nutrients and is incredibly filling. Try an orange, apple, or banana, as they are great on-the-go fruits that will fill you up and travel well in your bag before you run out the door in the morning.

2. Cereal—Not just a breakfast food anymore.
While pouring your morning bowl, grab a baggie and throw in some dry cereal for a great late afternoon snack. It is important to note, choose cereals low in sugars like Life, Raisin Bran, Grape Nuts, Cheerios, etc. Dry cereal is low-calorie and is a good source of fiber (look for cereals with over three grams of fiber). Fiber fills you up and can tide you over until dinner time. If possible, select a cereal that is whole-grain as it helps reduce the risk of heart disease.

3. Crackers—Can’t go wrong here.

Crackers, although many might say they are plain, are another great snack to eat on the go before your next appointment. It doesn’t matter what kind of crackers you eat—whole grain, multi-grain, graham, or animal—all these crackers are healthy for you, in moderation. Don’t bring the whole box with you in the car, because if you are like me, the whole box will be gone before I even got home. Like cereal, grab a bag and put five or six crackers in, along with some great cheese (Cabot is my favorite) if you have it. Cheese and crackers is a great pair that provides a balanced snack for the morning or late afternoon.

4. Yogurt—Don’t forget the spoon.

Yogurt is a delicious snack that now comes in an array of flavors, with different toppings like granola and crushed Oreos. Try to avoid these toppings, as they are added fat and calories with no real nutritional benefit. Yogurt is great because it has fruit in it and it is loaded with potassium, protein, and calcium. Yogurt is also known to boost your immune system, so if you’re sick, grab some yogurt and eat away—it’s healthy for you!

5. Energy Bars—Not all of them are candy bars.

Alot of energy bars out on the market are literally candy bars—loaded with fat and unneeded calories. In looking for an energy bar, you should look for one that is all natural, meaning that is has no preservatives, which does mean a shorter shelf-life, however, that means the product is more likely to be fresh. Also, look for energy bars with a lot of protein and fiber, a healthy combination and balanced snack requirement. If you would like to know what you are eating, look for energy bars that have familiar ingredients, like ones you could find in your kitchen cabinet. Do you know what potassium pyrosulfite is? I didn’t think so. Go with what you know.

If you do choose to skip a meal, it is very important to at least have a healthy, nourishing snack to hold you over until your next meal. Try your hardest to resist the fast-food places and candy aisles at the grocery stores. It will be beneficial to you in the long run.

Copyright Michael Adams 2007. All rights reserved.

Michael Adams, Owner and Founder of Eddie’s Energy Bars, resides in Richmond, VT where his all natural, homemade energy bars are manufactured. Michael is a firm believer in being healthy and staying active. He is currently a freshman at Bryant University in Smithfield, RI. Head on over to http://www.eddiesenergy.com to have Eddie’s Energy Bars sent right to your door before you head outside!

Let me tell you more about it.

I went to R.O.Y.L. Retreat. R.O.Y.L. stands for “Rest of your Life“ and it was, without a doubt.

The whole time I was under the supervision of Dr. Tosca A. Haag, a medical doctor who was raised under Natural Hygiene Law by her well-known mother in the field of Natural Hygiene, Dr. Vivian Virginia Vetrano, and her step father, Dr. Herbert M. Shelton, one of the fathers of Natural Hygiene. Dr. Tosca, as she prefers to be called, obviously knows very well about what she is talking. She was a Natural Hygienist before she was born. She has never taken medications or been vaccinated.

What is Natural Hygiene?

Natural Hygiene is a study of the science of natural living. Natural Hygiene concerns itself with supplying all of the needs of the body to regain and maintain optimum health, vibrant energy, and freedom from illness.

Natural Hygiene encourages taking in:

1. Pure air
2. Pure water
3. Adequate sunshine and natural light
4. Regular exercise
5. Adequate rest and sleep
6. A diet of whole, organically-grown foods such as fresh fruit, vegetables, nuts and seeds eaten raw
7. Eating foods in proper combinations for optimal digestion
8. Fasting

The goals of Natural Hygiene include emotional balance, freedom from addiction, high self-esteem, a purposeful life, and nurturing relationships. Natural Hygiene believes that health is something no one else can give you, nor can it be purchased at the local pharmacy, health food store or hospital. Health must be earned through self-discipline and knowledge.

My experience at the retreat was a full circle. Back in 1991, when I was searching for the perfect diet the first time, I was lucky enough to buy and read the book “Fit for Life.” At the time, my understanding was that Natural Hygiene was all about food combining and cleansing the body with the right food. I now understand that Natural Hygiene and health in general is much more comprehensive than that.

When I arrived at the retreat house, I wasn’t sure about doing a fast but after listening to Dr. Tosca, I decided to do it. So the first 10 days of my 17-day stay, I fasted. I didn’t eat at all. I DRANK ONLY WATER FOR 10 DAYS. During that time, the digestive system shut down and I was surprised to see how relatively easy it was. I wasn’t hungry. My body was using pre-digested matter: accumulated fat, cholesterol, waste, and toxins. I learned that when we eat, we use 75% of our energy for digestion. During the fast, that same energy is used to heal and repair. During those 10 days, I slept a lot. It was really the “rest of my life.” I also got what they call “Physical Healing Crises.” For example, I had 3 days of sore throat. I believe my body was healing one of my weakest spots. I also had pain in my ovaries for a couple of days, but nothing to be scared of. Finally, I had light symptoms of allergies that was nothing to compare with the painful seasonal allergies of my twenties.

I also experienced some “Emotional Healing Crises.” One afternoon, I felt pain in my chest. It was harder to breathe deeply. I was thinking: “It feels like someone is trying to strangle me.” Now, I realize that it might be related to my challenge to speak up for myself, to speak my truth.

After the fast, I had 7 days of recuperation. For the first two days, I ate 7 meals of watermelon every two hours, starting with 4oz and then 8oz. Everyday, Dr. Tosca added food to my diet. After four days, I had some avocado and the next day, I had some nuts and nut-based dressing. The whole time, the diet consisted of fruits, vegetables, nuts and seeds, all raw. It is amazing what we can prepare with raw food and how diversified my diet was.

I have to tell you about my first bite of watermelon. It was so delicious, so juicy. After my fast, my taste buds were fully alive. I was fully alive.

During recuperation, I got another “Physical Healing Crisis.” My back and my belly got covered with a rash of fungus, something I have been fighting on and off for a long time. But this time, it wasn’t only a few spots here and there. It was pretty ugly but disappeared after three days.

I have been back from my retreat for three months and I am still having fun with new recipes. I am making yummy dressings, raw soups, raw dishes, salads, juices, and smoothies. My next experiment will be with raw desserts and raw “fake ice cream.”

Fasting is now part of my life. I will be fasting for three days this coming December with two friends who went to the same retreat after hearing about my experience. We plan to fast together four times a year for three to four days.

Cathy Vignola (http://cathyshealthtips.com) is a staunch advocate for healthy living and an energized, productive lifestyle. Whether it’s finding the healthy diet right for you or which beneficial energy boosting supplements are the most effective, Cathy’s sound advice will help you make the right decisions in your body’s nourishment.

As a certified Holistic Health Counselor accredited by the American Association of Drugless Practitioners (AADP) she has the qualification to make proper suggestion on virtually anything plaguing your body’s productivity.

Article Source: http://EzineArticles.com/?expert=Cathy_Vignola

Many of you may have noticed the plethora of organic foods in the supermarkets these days. From the produce department to the frozen food section, it seems like everything is an organic food.

This is not surprising since consumers are buying more and more organic foods. The trend started small back in the 70’s when people started realizing how many preservatives and chemicals were starting to be a part of our food supply. Many organic food producers that are seeing such rapid growth today started back then. As people become older and more concerned with their health, demand for organic food is on the rise. Parents concerned about their children’s health are also demanding more organic food since even some brands of baby food have the organic label on it.

The Organic Trade Association reports that sales of organic foods have increased 20 percent in the last 5 years. A 2004 survey done by Whole Foods showed that more than ½ of Americans have tried organic foods.

More conventional food producers have noticed and they’ve left the low carb frenzy in the dust as they take on this latest marketing trend. The US government has made it easier to put organic foods on the market with regulations that define organic foods.

According to these regulations, organic food is grown without chemicals, processed without additives and no irradiation, biotechnology or sewer sludge is used. Additionally, for animals and their byproducts like dairy foods and eggs, no hormones or antibiotics are used in the rearing of the animals.

However, standards set by the US government in 2003 that made organic foods more accessible to the general public allow conventional farmers to use 200 synthetic chemicals in their version of organic foods. Thus, we see a lot more foods labeled “organic” on our shelves these days for consumers who are hungry to be healthy and willing to pay more for it.

The benefits of organic food are real. Chemicals, preservatives, pesticides and hormones in your food can do all kinds of damage to your health. But be aware of the guidelines and buy from food manufacturers that have a history of producing high quality organic foods. And it’s a good idea to shop at a supermarket that you trust when buying organic food.

Eunice Coughlin is the founder of http://www.healthy-living-for-moms.com a resource for moms of all ages and stages who seek spiritual and physical health and wellness. For more about the benefits of organic foods, go to http://www.healthy-living-for-moms.com/benefits-of-organic-food.html

• Before firing up the grill and cooking on it, be sure to spray the grill with a non-stick spray. The last thing you want to have happen is for your chicken to stick to the grill and tear all apart when attempting to turn it over. Another benefit of using a non-stick spray is that it makes clean up so much easier.

• Before you cook your foods on the grill, make sure the grill is properly heated. You want your food cooked throughout. If you are going to be cooking on a gas grill, let it heat up for at least 5 minutes before putting the food on it. For charcoal grills, wait until all of the coals have turned gray before cooking. This usually takes approximately 20-30 minutes.

• Set out your meats on the kitchen counter for 15-20 minutes prior to putting them on the grill. You want the meat to be at room temperature. This allows the meat to cook evenly throughout. One important note though, never leave the meat sitting out for 45 minutes or longer. It can easily spoil.

• When turning your meats over on the grill, never use a fork. Why? If you stick a fork in the meat you’re barbequing, you will be letting all the juices run out. Be sure to use a spatula, or a pair of barbeque tongs. You may also want to wear a glove to keep from getting your hand burned.

[ Pig Tail Food Flipper ] - The ultimate BBQ Tool!

• If you are going to be basting your foods with a favorite barbeque sauce, wait until the food is nearly cooked before applying. Never apply a sauce when first cooking your meats on the grill. It can make your food dry out completely. You may want to baste your meats an hour or so before cooking them on the grill. This will help seal in the flavors during grilling.

• Are you cooking kabobs on the grill? Make sure you leave some space between each food item on the kabob. This will help everything cook evenly. Another tip is to evenly space out a piece of meat, then a vegetable, etc. This allows the different flavors to spread throughout the kabob. Before removing your kabob from the grill, cut open a piece of meat to be sure it has cooked completely. You sure don’t want to be eating any uncooked meat.

• After your cooking is complete on the grill, you’re going to want to clean it up. The best way is to use a grill scraper. Clean up the grilling surface and wipe everything down. Be careful that you don’t burn yourself while cleaning up.

Backyard barbequing is a lot of fun. After using some of these tips and experimenting on your own, you’ll discover how to cook some great tasting foods on your grill. Before you know it you’re going to be a barbeque king!

Michael Russell Your Independent guide to Cooking

[ Good Stuff for the Kitchen ]

The best cooking tips for butternut squash come by knowing a bit about the product itself. It comes from the gourd family, which is native to the Western Hemisphere. Some people believe that native Mexicans were eating this vegetable as early as 5500 BC. As you can see this food as a very long history as well as still being a favorite today.

There are two different kinds of squash. Summer and winter. Butternut squash is winter squash. At their biggest it will probably grow to be about 3 pounds. However, they can be smaller and a smaller squash should still taste just fine.

When shopping, try to always pick one that’s heavy in your hands and has no moldy spots on it. You can store squash for a relatively long time because the skin is so hard and thick. You will want to keep it in a cool, dry place for up to a month. If you cut the product, then wrap it in plastic wrap and refrigerate. It should last for up to 5 to 7 days, but any longer than that and you should probably throw it out.

Finding the perfect wine will also bring out the great flavor of your butternut squash. Depending on what you are serving with it and how you prepare it, you can serve a Pinot Grigio or Chenin Blanc to enhance the flavor of both.

There are also some spices that enhance the flavor. Try using any of the following: allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

It’s simple to prep this vegetable. You simply rinse and cut the product lengthwise. Once you have done that, remove and discard the seeds and excess fiber that you will find toward the center of the squash. If you like, you can peel the skin off. It should be noted that many children do not like the skin very much.

There are many different ways to cook butternut squash… here are a few:

Stir-Fry: squash is done when tender when pierced.

Bake: 400 degrees for 30 – 40 minutes, uncovered.

Microwave: Cut the product in half and microwave for 10 -12 minutes.

Boil: Cut into chunks and boil 7 – 9 minutes.

Steam: Cube and steam for 6 – 8 minutes. – V-Slicer

Roast: 400 degrees for 30 – 45 minutes.

Do you love to cook? So do we! at http://www.morecookinginfo.com/tips we have a passion for food and cooking! Visit our website to find, great cooking tips as well as recipes from Italian to French, from grilling to good ol’ home cooking! We can’t wait to see you there!

[ Kitchen Stuff ]

BEST GRILLS: Though charcoal grills are still most widely used, I’d recommend Gas or an Electric Grill (especially for first-timers) as they are the easiest to use and produce nice results. They burn hot enough to make distinct “char” marks and add the smokey flavor to your food. If you have to use charcoal, for picnics or camping, try to avoid the self-igniting briquettes. Though easy to burn, they can give the food a petroleum flavor.

[ Stovetop Grill ] – Bring the taste of outdoor cooking in. Convert any stove into a smokless grill!

BASIC TECHNIQUES: Grilling is a lot of fun, but not everyone can manage a great job the first time. Here are some general techniques to help you in your outdoor grilling venture.

First make sure that the grill is very hot. If the grill is not very hot, it will be difficult to develop the caramelized smoky flavors and you’ll be coping with food sticking to the grill.

The next step is to clean the grill with a wire brush, and remove any previous residue food bits from the grill.

Now place the food item to be grilled on the clean grill. Be sure to put the presentation side down first on the grill in order to utilize the intense initial heat which guarantees the beautiful grill “marks” on the side that is visible on serving.

As the item cooks, move it around slowly so that it does not burn, and turn it over when it is cooked half way. This is where the art of grilling comes in. The goal to perfect grilling is to give the item delicious dark brown (not black) grill marks on both sides and remove it from the heat without overcooking it.

Try to space food so that it does not stick to each other and also shift items from the center of the hot grill over to the sides as you keep placing new food in the center. Closing the lid speeds up the cooking time and increases the smoky flavor, but also increases the likelihood of a small fire, so be careful. And remember to open the small air vent on the top of the grill if you decide to close the lid.

Use a pair of gloves and tongs to remove hot food from the grill to prevent yourself and your guests from getting burnt.

Position your grill according to the direction of the wind so that coal burns quickly and at the same time, your guests don’t have to put up with the heat!

Best Items to grill

Vegetables: Capsicum, potatoes, onions, corn, eggplant, zucchini

Fruits: Pears, pineapples, apples, grapes, apricots, plums

I hope this article can help some amateurs like me to host a thrilling bbq event, or at least enjoy the experience of grilling. Me and my husband love it. It’s wonderful and addictive! Try this Veg barbecued Paneer or Grilled Pesto Burgers recipe for your next outdoor adventure!! To read the original article, please visit Fun and Food
[ Pig Tail Food Flipper ] – The coolest BBQ tool.

[ Stovetop Grill ]

[ Good Stuff for the Kitchen ]

You might have heard the old adage, “a place for everything and everything in its place.” This is a great time saving practice. Put the same things in the same place in your kitchen and work area. You will not waste time trying to find things and get frustrated. Tools and items that are frequently used should be placed accessible and easy to get. The bowl or platter you only use at Thanksgiving can be placed in the basement or in the back of the cupboard. It is also worth noting that you won’t know if something works until you try it and you might make changes as time goes by. Don’t be afraid to reorganize or adjust.

The smell of bread baking alone is enough to make the senses ripple with pleasure. Don’t deny your home of the enticing aromas of fresh baked goods that relax and invigorate the soul because you think they take too long. If you are among the population that think making homemade bread is a horribly long process that you do not have time for, invest in a mixer, it does all the work! While the ingredients combine you can spend your time checking a recipe, loading the dishwasher, or making a call. When choosing a mixer consider the quart size capacity of the bowl and wattage of the mixer. This is important because a smaller, less powerful machine will not be able to handle some quantity of ingredients. More time will be spent mixing by hand and cleaning up than if you would have done it without the machine to start with. Another important thing to note about a free standing mixer is their ability to do so many different tasks. Whipping, whisking, blending, and kneading, can all be done without you participating at all. Not only does this save time, but it also saves effort, freeing up up energy for other aspects of preparation.

[ Good Stuff for the Kitchen ]

Another time saving product that will help you cook like a pro is a food processor. Different jobs need different sizes and so it is recommended to have a smaller and larger capacity processor. Chopping onions, garlic, tomatoes, peppers, nuts, etc. is quick and easy. Those items you frequently use do not need to take so much time to prepare. Use the tools that speed your work and you will be more apt to do more of it.

One of the most frustrating and time taking occurrences is running out of measuring cups or spoons because they are dirty. More than one set is needed to cook efficiently. If a cup is only used for dry ingredients it is not a problem, or if you can do all the dry ingredients first and then the wet, you solve the problem, but usually they are interchanged as you cook. Two to three sets will allow you to be quick in measuring without having to stop and wash (and then thoroughly dry) measuring tools while you cook. Having a set of odd sized cups and spoons makes cooking and baking faster and easier also. A two cup, one and a half cup, 2 tablespoon, half teaspoon measures are a great time and ease saver.

These products are worth the space they take up. The time saved making delicious dinners, breads and treats will allow you to spend time that you want to working or playing without sacrificing making good food yourself. Cooking gives so much more to a person that food on the table. It allows for relaxation, contemplation, creativity and enjoyment. Free up unnecessary time spent in your kitchen and become the gourmet cook you have always wanted to be, but thought it just took too much time.

Emma Snow is a gourmet and freelance writer. Writing for Gourmet Living http://www.gourmet-living.com and BBQ Shop http://www.bbq-shop.net .

[ Good Stuff for the Kitchen ]

This choice may not be deliberate, but it seems to reflect the situation of the organic wine business in France. It is blossoming: production is growing by 15% to 20% annually, and demand is increasing both in and outside of France. But the industry remains painfully under-exploited. As the lack of visibility at Lavinia testifies, the average French wine drinker is probably completely unaware if his drink is organic or not, and might care little about it.

“France is the world’s first organic wine producer,” said Marie-Christine Monnier, head of the National Federation of Wines produced from Organic Viticulture (FNIVAB). “But in many cases the organic aspect isn’t pushed forward because winegrowers do not think it is necessary.” Even winemakers who have gone organic are reluctant to promote the fact, since in earlier years organic wine was perceived to be of poor quality, Monnier explained.

But things are changing. Over the last 10 years, the number of organic winegrowers in France has surged. From a dozen in the 1980s to more than 1,000 by the end of 2001, organic enterprises are growing exponentially. In the southern regions of Languedoc and Provence, they make up more than half of the total wine-growing land area. Today, 500,000 hectares (1 hectare = 2.47 acres) are in the process of being converted to organic methods.

This sudden interest in organic agriculture was triggered by one main reason. After years of intensive viticulture, much of France’s soil began to die. In the Provence and Languedoc, regions formerly known for producing abundant quantities of table wine, overuse of chemical fertilizers and pesticides seriously damaged the land. Today, these are France’s largest organic wine producing areas.

“Winegrowers were seeing their soils die before their eyes, so they needed to do something in order to be able to continue working,” said Gael Chauvet, wine buyer at Lavinia. Monnier agrees. “Winegrowers want to save their land, and their future. This is why they are changing their methods of production.”

The Hudelots made the change three years ago. Their property is tucked away in the fertile hills of the Bourgogne region, where Patrick Hudelot makes white Aligote, and red and white Haures-Cotes de Nuits which in a good year, can total up to 190,000 bottles. His domain, found in the bucolic hamlet of Villars Fontaine, is surrounded by villages such as Nuits St. Georges and Gevrey Chamberrin, whose names sound like heaven to wine connoisseurs.

“Bourgogne is very traditional,” says Hudelot, who is one of the few organic winemakers in the region. “Here people think we are mad, like aliens in this profession. But they watch us from a distance, because we achieve good results, and our wines stand out from the rest.”

Hudelot’s decision was sparked off by the Mad Cow epidemic which broke out three years ago, devastating the French farming industry. “Before, we used substances made from cattle in our vinification process. I thought that if the press got hold of this, we would have serious problems,” he says. “But first and foremost, I wanted to make a natural and healthy product.”

Three years later, Hudelot is very happy with his decision, as the benefits of organic agriculture are widespread. “The chemicals I used before were harmful for humans. Some of my helpers were getting eczema, and couldn’t wash the chemicals off their hands. Now, we work barehanded, and we are all in better shape. The machinery lasts longer, things are better all around. And the taste of the wine is incomparable.”

Converting to organic viticulture is not easy. Under the European Union, organic farmers must follow legislation which bans the use of all chemical fertilizers, herbicides, insecticides and any genetically modified substances. Only substances which themselves are certified to be organic are allowed. These are not always very effective in fighting pests, and consequently a great emphasis is placed on preventing diseases, since it is often difficult to cure them once they have spread. For the winegrower, this means constantly checking the vines for signs of disease.

“Any kind of herbicide is forbidden,” Hudelot explains. “So we go at it with a shovel and spade. And we can’t use chemical fertilizers, only organic compost, so we have a plough. But you need to find one which can move between each vine. The hardest thing though, is fighting disease. I apply homeopathy. That means using insects against other insects, or fungi to fight other fungi.”

Hudelot’s production costs have risen by 10% since he converted, and his work is physically much more demanding. The EU does help organic farmers by offering some financial aid, but winemakers like Hudelot who strictly adhere to European legislation cannot sell their produce as “Organic Wine.” The only label an organic wine producer can use in the EU is: “Wine Issued from Organic Grapes.” Until now, member countries have not come to an agreement about what additives should be allowed in the vinification process. “While the wine producers are waiting for the EU to come up with an agreement on organic wines, they can have the choice of using private charters. These are a form of commitment, a framework,” Monnier says. The charter set up by the FNIVAB will enable winegrowers who adopt it to put the following label on their wines: “Wine Growers adhering to the Organic Wine Charter.” This charter has stricter rules, such as a lower use of copper salts (which are used as fungicides) than is allowed under the EU. But until a decision is reached, even the most thorough organic wine producer will not be allowed to sell his product as fully organic.

Inadequate labeling is just one of the obstacles facing this new industry. France has been producing wine for thousands of years, and although there are exceptions, marketing is generally frowned upon. Many wines simply do not advertise the fact that they were produced using organic methods.

The Association of Organic Wines from Languedoc & Roussillon (AIVB) understands the importance of promoting the organic label. Over the last 10 years, AIVB has been working closely with organic winegrowers. The organization believes that the main obstacle for the development of organic wines is an insufficient budget for marketing and promotion, along with lack of adequate labeling and the outdated notion that organic wines are a low quality product. “New World wines can sell for 3 euros ($3) a bottle. The French winemaker must move away from the New World market very rapidly and offer something else, away from genetically modified substances, and intensive agriculture.”

Patrick Hudelot took on a marketing manager six months ago. “People think I am crazy. Can you imagine having a marketing department? Here, people have never seen this before. In France, there is a belief that you don’t need to market your wine. And that way we are being left behind. In Australia for example, they spend 50% of their budget on marketing, and they give away a thousand bottles to sample.”

Getting rid of the old stigma many French winegrowers and buyers have about organic wines will take a long time. “Organic Wine? The concept is a harmless joke,” said Patrick Courty, head of a small but established Paris wine shop, Les Vendanges. “I have been running this shop for years and not five people have asked me for organic wine. It’s a marketing ploy.”

In the future, the joke might just be on him. Hudelot is confident. “I think there will soon be an explosion of organic wines. At the moment, we are negotiating with Carrefour, which is planning to open an organic wine section in September.” Carrefour is one of the world’s largest retailers, a good sign that in this industry, the lights are turning green.

Wines & Vines, Â April, 2003 Â by Emilie Boyer King

(Emilie Boyer King is a Scottish-French freelance journalist who has worked in Paris for the last five years. Her journalistic career started at the French wine magazine L’Amateur de Bordeaux. She can be contacted at edit@winesandvines.com.)
COPYRIGHT 2003 Hiaring Company
COPYRIGHT 2003 Gale Group

When the dairy cows at Horizon Organic’s farms get sick, they are treated with aspirin and massages. The cows’ feed is grown in soil that is carefully cultivated to stay rich and healthy through crop rotation, composting, and careful tilling procedures. In fact, all the farming practices on Horizon’s farms are geared toward producing dairy products “in harmony with nature.” But do consumers care? Not really, according to Clark Driftmier, vice president of marketing at Horizon, the nation’s largest organic dairy company. So, rather than emphasize the environmental aspects of organic farming in its advertising and packaging, the company more often highlights the perceived health benefits of milk and yogurt produced without pesticides, hormones, or antibiotics.

Horizon’s strategy makes a lot of sense to the folks at The Hartman Group. The Bellevue, Washington-based consulting firm’s recent studies have shown that health and wellness issues are increasingly more important in the green marketplace than environmental concerns. By shifting the focus onto health and wellness, and away from strictly environmental themes, marketers such as Horizon can vastly increase the size of their audience. “There was never a very large environmental market – there was a lot of talk, but not a lot of dollars on the table,” says Laurie Demerritt, executive vice president at The Hartman Group. In contrast, there is already a $66 billion annual market for wellness products, such as supplements and organic foods, according to Hartman research.

Demerritt is quick to point out that not all environmental shoppers have shifted their attention away from the health of the planet to their own health. But the emphasis by marketers on the well-being of consumers resonates with a larger audience than the indirect connection to health that environmental measures promise. “This is much more tangible,” says Demerritt. What’s more, the prominence of health-care issues on the national agenda has inspired more people to become increasingly aware and proactive in caring for themselves, further fueling this current trend.

This shift in the factors driving the green market has dramatically changed the way that Hartman studies consumers. Earlier surveys focused on segmenting them into unique environmental categories, with accompanying demographic patterns. More recent studies have used a gradual core-to-periphery lifestyle model, placing consumers on a scale of health and wellness activities. Hartman believes this method is more useful to marketers because it does not place consumers into strict categories of behaviors and demographics. So, while the environmental segmentation can still be helpful for some marketers, those wishing to reach the much larger health and wellness market are better served by the lifestyle model.

Back in 1996 and in 1998 Hartman did place consumers into six categories, each with varying levels of environmental concern and consumer behavior. This segmentation system found one group – the True Naturals – which actively tried to help the environment through its purchase behavior. While this group increased from 7 percent of the population in 1996, to 11 percent in 1998, it remained a limited market. The other three environmentally-inclined segments (New Green Mainstream, Affluent Healers, and Young Recyclers) which made up an additional 42 percent of the public in 1998, have not lived up to their potential as green consumers. “People said they were interested in ecological products, and said they were willing to pay more, but we haven’t seen that in the sales,” says Demerritt.

In the new core-to-periphery model used last year in several Hartman studies, consumers were classified on a scale which measured the level of their health and wellness lifestyles. If the consumer market were a sphere, those most involved in such lifestyles would be at the core, and those least involved would be at the periphery. In the September 2000 Wellness Lifestyle Shopper Study, 14 percent of U.S. households were classified as core wellness shoppers, meaning they had high levels of dietary supplement purchases, organic and natural food consumption, and healthy lifestyle traits, such as regular exercise. Fifty-five percent were mid-level, and 30 percent were at the periphery. Hartman believes the large market of core and mid-level wellness consumers are ripe targets for marketers who can highlight the health benefits of their products or services. And even consumers at the periphery can be wooed by marketers who understand what those consumers are looking for.

One group taking full advantage of this trend is the organic food and beverage industry, which is growing by 15 percent to 20 percent a year. While the organic farming process was originally designed with benefits to the ecosystem in mind, consumers tend to buy such products because they think it’s better for them. In their Fall 2000 Organic Lifestyle Shopper Study, Hartman found that 66 percent of organic food purchasers are motivated by health and nutrition factors, while 26 percent are motivated by environmental factors.

The Organic Lifestyle Study also identifies 6 percent of the public as core organic consumers, 35 percent as mid-level, and 59 percent as periphery. More importantly, the study shows marketers which “dimensions,” or attributes, of organic products are most important to the different types of consumers. Core consumers are most concerned with the authenticity and community benefits (e.g. environmental impact) of the product. Mid-level consumers care more about the experience (e.g. retail setting) and expert opinion (e.g. feeling that doctors or media figures endorse a product). Periphery consumers are looking for convenience and comparability (e.g. it looks as robust as the non-organic version). All three groups are attracted to the internal benefits of organics (e.g. health and well-being).

Depending on the product, and which group a marketer was targeting, the advertising, packaging, retail presentation, and information presented could be altered. “There are 20 different things I could say that are positive about organics,” says Horizon’s Driftmier. “But the message that appeals to core organic consumers might not appeal to periphery customers, and those are the segments we need to reach to keep on growing.”

As Hartman’s studies would suggest, Horizon’s health-oriented approach, availability in supermarkets, and competitive prices, seem to be working. Company revenue has grown 50 percent to 100 percent each year for the past nine years. The cows are earning those massages.

American Demographics, by David J. Lipke

COPYRIGHT 2001 Copyright by Media Central Inc., A PRIMEDIA Company. All rights reserved.
COPYRIGHT 2003 Gale Group

Baby Boomers, the largest food spending demographic, are driving the natural products category through their preference for fresh, natural and organic ingredients, as well as their desire for flavors that are exotic, sophisticated and bold. In a recent Packaged Facts report called “Baby Boomers and the U.S. Food and Beverage Industry,” Baby Boomers were found to spend more on household groceries and food than members of Generations X and Y, and seniors. More specifically, Boomers aged 45-54 spend $123 weekly on food, in comparison to $102 for 25- to 34-year-olds and $75 for 65- to 74-year-olds.

And because many Boomers head households, the trend to “eat well” is being passed on to future generations. According to Don Montuori, publisher of Packaged Facts, “[Boomers] are a driving force behind the success of functional and fortified foods–as well as organics–and they prefer gourmet foods of convenience that meet the demands of their elegant yet hectic lifestyles.”

Natural Functional Foods

As the number of new low-carb product introductions has slowed, other health and wellness trends have found a foothold in the packaged foods market. Omega-3-containing products may be taking the lead. A significant number of food products with this fatty acid, including bread, milk, pasta, eggs and yogurt that contain docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), have been launched. Mintel International’s Global New Products Database (GNPD) reports 280 new product introductions containing omega-3 in the U.S. market by the end of 2005, compared with 162 in 2004. One example is Odwalla soymilk which, company we representatives claim, is the first soymilk in the U.S. to contain DHA. The product is sold in half-gallon containers and comes in plain, vanilla and chocolate. It provides consumers with 20% of the recommended daily value (160mg) of fatty acid.

Interest in antioxidants is increasing. Although the types and sources of antioxidants are numerous, a few recent examples stand out. Acai, a Brazilian fruit, is a hot new ingredient and flavor being formulated in prepared foods and beverages. Use of other antioxidant fruits, such as pomegranate, mangosteen, goji berries, blueberries and black currants is expected to increase as part of this trend.

Manufacturers also are promoting the antioxidants found in dark chocolate, as evidenced by the marketing of the Mars Cocoa-Via chocolate bar, which is now being sold in retail stores as well as on the Internet. The company is researching chocolate’s potential antioxidant and cardiovascular benefits as well as the antioxidant effects of other cocoa products, like hot chocolate.

Whole grains exemplify true health benefits behind some natural products in that FDA guidelines define whole grains as consisting of the entire grain seed. The grain seed is also called the kernel and its components–the bran, germ and endosperm–must be in roughly the same proportions as the original (natural) grain. The USDA’s new MyPyramid touts whole grains as an excellent source of fiber and consumers are expected to become more aware of their benefits. At the end of 2005, barley products were allowed to carry the health claim of reducing the risk of cardiovascular disease.

Product formulators of healthy foods face a challenge in gaining the trust of consumers. According to ACNielsen, the main reason consumers did not buy functional foods more often is because they did not believe the health benefits being promoted. Food manufacturers cannot afford to allow this distrust to linger. According to Mintel International, the U.S. functional food and beverage market reached close to $20.4 billion in 2004. Thus, there are opportunities for marketers who position reasonably priced foods that have credible health benefits. As more products are enhanced to include health benefits, the line between functional and conventional foods will blur. Consequently, consumers will begin buying functional foods without being aware of their healthful benefits.

Natural and Exotic Flavors

According to Packaged Facts, nutritionally rich “superfoods” will become hot this year because consumers are looking for exotic and magical flavors that address medical concerns. The use of spices as nutritional ingredients will rise and, according to a new report entitled “Food Flavors and Ingredients Outlook 2006,” the exotic flavors of Middle Eastern, North African and Eastern Mediterranean cuisines will take center stage. This contrasts with the Asian, Spanish and Latin flavors of fruity/heat combinations featured in 2005.

Organic Ingredients

Large multinational corporations are aware of the opportunities that exist in the natural foods niche and have begun buying out organic businesses. One recent example was Cadbury’s acquisition of Green & Blacks. The $15 billion organic food industry is barely able to meet consumer demand for organics, and for this reason the newly emerging giants in the organic industry–Kraft, Dole, Dean Foods/ Horizon, Whole Foods Market, Wild Oats, Aurora, Smucker mid General Mills–have sought to modify current organic standards.

Some have called this an attack on the purity of the organic movement, one that is fueled by market demands and not by the kind of ideals that created the organic movement in the first place. Specifically, the changes would allow USDA National Organic Program appointees to approve hundreds of synthetic substances and processing aids for use in organic products. Additionally, it would create a process that bypasses the normal input of the National Organic Standards Board (NOSB), and allow substances onto the “National List” of approved ingredients that are not universally approved. Whatever the ultimate fate of organic regulations, it is clear that this market has much room for growth.

Ethics and Fair Trade

The burgeoning natural and organic market is confronting ethical concerns as well as health issues. According to Ruth Rosselson from ethicalconsumer.org, a website that aims to inform and empower consumers on ethical purchasing decisions, consumers are keen to shop according to ethical standards but lack the information needed to make informed choices.

One key ethical demand involves fair trade practices, and this concern has resulted in greater organization among food industry professionals. The Fair Trade Federation is an association of fair trade wholesalers, retailers and producers created to promote fair wages and good employment opportunities to artisans and farmers worldwide.

The effect of this interest in fair trade practices is becoming evident. In the U.K., fair trade sales are growing by more than 40% per year, and fair trade products are one of the fastest-growing segments of the natural products market.

Large manufacturers are taking notice of these trends and taking action. Some of the largest multinationals have begun using fair trade as a selling point to highlight their company philosophy. Nestle, Unilever and Groupe Danone are founding members of the Sustainable Agriculture Initiative Platform, a 19-member food industry group that supports development and efficiency of sustainable agricultural practices.

The growth of the fair trade market offers companies a method of differentiation that may put them on the fast track for growth in market share. Fair trade emerged from niche market status when Nestle became the first of the four major coffee roasters to offer a fair trade product line.

In the future, however, ethical sourcing may move beyond being niche, value-added markets that sustain fair trade products to become a necessary way of doing business. Efforts at producing food products according to fair trade standards involve functions ranging from marketing to purchasing and R&D and a company’s image may be at risk if it only offers one fair trade product line while maintaining old sourcing practices on other products.

The demand for fair trade is so large that some companies are now setting their own general practice guidelines for ethical and sustainable sourcing. One example is a program called CONVERT, by Frontier Natural Products Co-op, a processor and marketer of herbs, spices, aromatherapy and personal care products for consumers. Their sourcing partners must meet rigorous standards in the areas of worker safety and fair treatment, sustainable production, environment, community, and food safety and quality. Producers also are organizing sustainable and equitable programs on their own, such as the non-profit called Man and the Environment (MATE), located in Madagascar, that has two commercial sister companies, Label CBD and Aroma Forest (all organic). These two entities partner to bring products to market that meet certain ethical and sustainable standards.

Ethical Sourcing Issues

Food companies soon may have little choice but to address ethical sourcing issues just as the clothing industry was forced to address its labor practices following consumer backlash over alleged sweatshop production methods. The fair trade movement may be the first sign of this. Fair trade chocolate and coffee is being offered to consumers concerned about child labor practices reportedly occurring on cocoa and coffee farms in the Ivory Coast of Africa.

In the ethical sourcing area, consumers also have shown interest in the use of foods free of genetic modification (GMO-free) and the humane treatment of animals, particularly in free-range living environments. One potential roadblock to growth of free-range birds, however, is the spread of avian flu. Global health agencies are monitoring migration of this disease among birds in the wild out of fear the virus will jump to domesticated flocks. However, some U.S. farmers of free-range chickens note their agricultural practices are quite different than what exists in third world countries where bird-to-human virus transmission has taken place. Additionally, careful monitoring will avert potentially risky situations.

In the end, although consumers are focused on natural and organic ingredients as well as exotic flavors tied to their own nutritional health, they also will be searching for products that address sustainable planetary health and fair trade. As increasingly informed consumers shop for such foods, the products will move from niche status to the mainstream food market.

A Natural Red

Red coloring is found in most every food application. “And, when it comes to red color, it is hard to find a more versatile colorant than carmine. Although limited by a non-kusher status [carmine and cochineal extract are derived from cochineal beetles], its superior qualities (hue, stability, and clarity) make carmine one of the industry’s top choices,” says Thanyaporn Siriwoharn, PhD, product development manager with a supplier of natural colorings and antioxidants.

However, Siriwoharn says that may be about to change. “FDA is proposing to require a declaration of cochineal extract and carmine on the label of all food and cosmetic products.” (See www.cfsan.fda.gov/~lrd/fr060130.html.) Comments may be submitted to the FDA by May 1, 2006.

The proposed rule is a response to reports of severe allergic reactions to these colorants and to a citizen petition submitted by the Center for Science in the Public Interest (CSPI), says Siriwoharn. “If this proposed rule passes, it will potentially open up the market for both anthocyanin-based and lycopene-based color,” she adds.

Numerous ingredients (ranging from pure additives to foods themselves) can contribute reddish hues to foods. Examples include juices and extracts (e.g., cherry, strawberry, red cabbage, beet, grape skin), paprika-derived oleoresins and powders, tomato-derived ingredients (e.g., lycopene) and a plethora of commercial additives developed to provide formulators with consistent colorings stabilized to prevent oxidation.

Regulations governing natural coloring are complex. The FDA does not consider an ingredient “natural” unless it is derived from the characterizing food. Thus, beet extract would not be considered natural if used to color strawberry yogurt. (See CFR, Title 21, part 73.) And just because a “colorful” ingredient is healthful and is FDA approved for animal use does not mean it can be used in foods (e.g., ostaxonthin and cantbexanthin). Additionally, even GRAS food ingredients must be approved by the FDA to appear on its Color Additives Exempt from Certification list. (1)

–Claudia D. O’Donnell, Chief Editor

(1) www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=73

On the Web: ORGANIC AND ETHICAL SOURCING

* www.organicconsumers.org–Organic Consumers Association

* www.fairtradefederation.org–Fair Trade Federation

* www.ethicalconsumer.org–The Ethical Consumer

* www.transfairusa.org–TransFair USA

Kerry Hughes, MSc, is executive director of EthnoPharm, Mill Valley, Calif., which specializes in sustainable and equitable partnership strategy and product development; kerry@ethnopharm.com.

COPYRIGHT 2006 Business News Publishing Co.
COPYRIGHT 2006 Gale Group

1) Whole grains
Grains serve as the main source of carbohydrates in our diet, but most of their other nutrients are lost when they are refined and polished to remove their outer skin in order to enhance their taste.
In addition to vitamins B & E and cholesterol-mopping soluble fiber, whole grains (i.e., grains with bran, germ and endosperm intact) contain valuable antioxidants that may not be found even in fruits and vegetables. They also contain minerals like magnesium and iron. The soluble fiber present in whole grains helps reduce cholesterol level, blood pressure and blood coagulation. Their antioxidants have been found to reduce the risks to many types of cancer. Whole grains like wheat, oats, corn and brown rice should be made a part of your routine diet.

2) Fruits and vegetables
Fruits and vegetables are Nature’s greatest gift to mankind, especially the dark-colored fruits and vegetables. In addition to being fat-free, low-sodium, low-calorie and delicious, they are packed with disease-fighting and health-promoting key nutrients like vitamins, minerals, antioxidants, phytochemicals and flavanoids. These nutrients help fight obesity, hypertension and cholesterol, enhance immunity, and reduce the risk to many types of cancers too because of the presence of a variety of powerful antioxidants. For example, the lycopene in tomatoes is known to help reduce the risk to prostrate cancer.

The high fiber content of fruits and vegetables helps keep your intestines clean, preventing a whole lot of gastrointestinal problems. Make sure to eat 6-8 servings of a variety of differently colored fresh fruits and vegetables like oranges, blueberries, pomegranate, papaya, mangoes, apples, grapefruit, tomatoes, spinach, broccoli, carrots – the list seems endless.

3) Nuts and seeds
Nuts and seeds are among the top-five most wholesome and nutrition-packed foods. Besides being rich in plant proteins, heart-friendly polyunsaturated and monounsaturated oils, and essential fatty acids like omega-3 fatty acids, nuts contain a host of valuable nutrients, such as vitamins A, E and folate, trace minerals like magnesium, selenium, copper, zinc and phosphorus, antioxidants, and a whole lot of fiber. They help fight cardiovascular diseases, and because of their low sugar content are suitable for diabetics too. Their omega-3 fatty acids and other antioxidants make nuts very effective in reducing the risk to age-related degenerative disorders. Consuming a small handful of nuts like almonds, walnuts, peanuts, cashew, etc., at least 3-4 times a week goes a long way in making you live disease-free even in old age.

4) Beans, lentils, legumes and pulses
Kidney beans, chickpeas, lentils, black-eyed peas, and pulses like green moong – being low-fat, high-fiber, zero-cholesterol, and high in plant proteins – make ideal vegetarian substitutes for meat products, which are almost invariably high in artery-clogging saturated fats and cholesterol. Their nutritive value, especially their vitamins content, is further enhanced when they are consumed in sprouted form; sprouting also makes them more easily digestible.

5) Probiotic foods
Probiotics refer to dairy products (e.g., yogurt and yogurt-based desserts) cultured with a variety of gut-friendly bacteria that aid digestion, help manufacture fat-metabolizing B vitamins, and reduce gas-producing and ulcer-producing acidic conditions in the stomach. Since digestive disorders can give rise to a whole range of diseases, inclusion of probiotics in your daily diet is considered prudent. These benefits come in addition to the known nutritive benefits of low-fat dairy products.

These are some of the top nutrition-packed foods. Others that fall in the same category of super foods but have not been covered here are green tea, tofu (soy protein), cold-water fish like salmon, and olive oil.

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Organic vegetables, fruits, and milk products aren’t exotic anymore. Even Wal Mart sells organic milk products, vegetables, and fruits. Buying organic where you can helps to save on the environment since no pesticides or insecticides are use in the making of these products. You actually encourage smaller farmers, and operations by buying organic. You don’t have to go totally green, if cost is a concern simply buy organic where you can. As organics become more popular the prices go down. So consider buying organic where you are able.

There are many other ways to save money and the environment in your kitchen. Put in a water saver faucet. You can still wash your dishes, fill your pots, and operate like you normally do without any adverse effects. You can switch to energy saving light bulbs, these have come down tremendously in the last few years, and best of all they last much longer than the older style lasted. Be sure to clean your refrigerator coils on the back of your refrigerator so your refrigerator runs more efficiently.

There are so many things we can do to help save energy in our kitchen. You have the power as the individual to make positive changes for the environment. You can switch your use of paper towels to cloth towels where this is possible. You can buy organic products where those options are open for you. You can also save energy by switching to a water saving faucet, cleaning your refrigerator coils, and switching to energy efficient light bulbs. These are just a few of the ways you can do good for the environment.

[Clean your floors with a microfiber mop and remove 99% of all dirt, dust and germs with just water. You can also use an all natural cleaner like Quick n Brite for cleaning stains and messes all over your home.]

Stephanie writes many more articles at http://stephaniemanley.typepad.com

She is also the editor for CopyKat recipes – you have tried it in the restaurant, now make it at home. http://www.copykat.com

Problem is, all that tasty goodness comes at a price. Organic fare still costs more–sometimes a lot more–than the mainstream stuff. The good news is that with the growth of the organics industry, prices are becoming more competitive even as variety increases. In the meantime, here are some ideas for buying organic without breaking the budget.

• Seek out a store’s private label for significant savings. For example, Whole Foods has about 185 items in its “365 Organic Everyday Value” line, from hearty whole grain cereals to barbecue sauce. Also explore bulk bins for organic grains, cereals, flour, dried fruit, legumes, rice and granola.
• Stick to floods in their, natural form as much as possible. “Prepared and packaged food items have the greatest markup,” says Luddene Perry, author of A Field Guide to Buying Organic.
• Eat lower on the food chain. Organic beef is especially pricey, often costing several dollars more per pound than the conventional stuff. So make a little go a long way: Serve meat in soups and stews or as a side dish. “Think of meat as a condiment taking up a quarter or less of your plate, and fill the rest with grains, legumes, fruits and vegetables,” says Debra Boutin, MS, RD, clinic nutrition coordinator at the Bastyr Center for Natural Health in Seattle.

• Prioritize your produce. In some cases, organic produce is definitely worth a higher price; at other times, it may be OK to save your money. “Berries tend to be high in pesticide residue, so buying organic berries is a higher priority than buying organic bananas since you don’t eat the peel,” Boutin says. Check with the Environmental Working Group (foodnews.org/walletguide.php) for a guide to vegetables and fruits with the highest and lowest pesticide levels.
• Try to buy straight from the source. “Trolling your local farmers’ market before closing will net you considerable savings,” Perry says. “No farmer wants to lug leftover produce to the farm.” Be aware, however, that not everything at a farmers’ market is organic. To be sure, look for a sign identifying the farm as “certified organic.” Some promote their fruits and vegetables as being “pesticide-free” or “naturally grown,” which means they’re following some organic growing principles but aren’t certified

For even better bargains, join a community supported agriculture (CSA) group. You buy a share (or a “subscription”) in the costs of the farm’s operation and get a portion of its bounty. “CSAs support local economies. Foods from these farms can be tastier since they are harvested at their peak,” says Keecha Harris, DrPH, RD, spokesperson for the American Dietetic Association and adjunct professor of clinical nutrition at the University of Alabama at Birmingham. For a directory of local farmers’ markets, organic growers and CSAs, visit localharvest.org.

COPYRIGHT 2005 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved.
COPYRIGHT 2005 Gale Group