The Children Of American Are Sick of Their Mundane Lunch Menu

Children are fed up with the lunches that are being served at their schools. Since Michelle Obama moved into the White House, the lunch menus at the countries schools have downgraded drastically. Children are taking to Twitter to show their disgust for the foods they are being served. With pictures of questionable items that look to be unappetizing, they are thanking the first lady for ruining their lunchtime.

I have to admit the foods they have photographed I wouldn’t feed to my dog. This problem is going on around the country. Here where I live, children are packing more and more to avoid eating the slop now being served at schools. Even people not in the United States like Gianfrancesco Genoso are surprised. To follow the strict dietary guidelines set forth by the USDA, more things have to be whole grain and anything sugar laden is out.

Since so many children depend on the free lunches to give them their nourishment for the day, many poverty income children are in real trouble. Some families don’t have the money to pack lunches for their children, especially when there are multiple in the home. So the only other option is for the children to refuse what they are given and go hungry.

It appears the adults aren’t happy with President Obama and his recent antics, and the children certainty are not happy with his wife either. Let’s hope the next first lady has some compassion on these kids and at least gives them guidelines that allows them to cook nutritious and delicious foods.

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Is Kale the best food for you?

Several sites recently started claiming that Kale was the healthiest food on the planet. These sites vary but they all claim that kale offers maximum nutrition. One such example can be seen here. While Kale is extremely healthy there are several foods that are healthier than Kale.

Most of these healthier foods are also greens. One healthier food is Collard Greens. They are known for their ability to help your body block cholesterol, thus improving overall heart health. Romaine Lettuce is also healthier than Kale. It is packed with folic acid and Vitamin B. If you are male, then you should be eating a lot of Romaine Lettuce as it will increase your fertility. A recent study of superfoods found that Watercress is the healthiest super food of all. This food is extremely mild tasting, but it is the healthiest for several reasons. Watercress has more than four times the beta carotene of an apple. Watercress also contains more Vitamin K than you actually need in a day.

Superfoods continue to be trendy topic on many different health blogs, but it is important to realize that you cannot take these blogs at their word. This is something Marc Sparks is slowly but surely learning. There are many healthy fruits and vegetables out there and you do not necessarily have to consume the latest superfood. Use your best judgment and keep up with the latest research in order to ensure that you are eating the best foods for you.

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General Mills To Stop Misleading “Natural” Labeling

By definition alone, most of our food products are organic because somewhere along the line they originated from a living organism. Foods are considered to be reasonably healthy by comparison if they are cooked at home rather than handed out the drive-thru window at the local fast food joint. Unfortunately, consumers want to know more about the foods they are putting in their bodies and are demanding that manufacturers clearly and accurately label all food items.

General Mills and other companies are learning the hard way that truth in advertising means, well…truth in advertising. After multiple accusations and more than a few lawsuits were brought forward, companies were investigated and informed that they must stop labeling their food products with certain popular branding words. Unless items strictly meet the federal and consumer group guidelines, they cannot be marketed as ‘healthy’ or ‘organic’. Even seemingly benign titles like all-natural have been eradicated from some packaging. While many companies jumped on the health kick bandwagon, most have fallen off for failure to comply with appropriate regulations. After a hefty payout and potential fines and penalties, these major companies will also have to shell out some big bucks to redesign their packaging on many products. Health advocate Zeca Oliveira thinks this is a step in the right direction for our national food production. A lesson well learned.

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Calorie Restriction Diets May Be The Path To Longer Life

Eating less foods may not completely bridge the gap between humans and the fountain of youth, but it may get us closer.

NYU researchers have shown that mice who have a reduced calorie diet by 30% (in laboratories), demonstrate slower aging and the prevention of chronic diseases. The research shows that altering food intake directly impacts genes associated with mortality.

The study also revealed that reducing the calorie intake of mice by 30% slowed or prevented the onset of neurological diseases. Researchers were able to identify the suppression of 882 genes in the hippocampal region of the brain, directly linked with Alzheimer’s disease, and dementia.

Currently, the research data is still in the infancy stage. But the future is promising. Previous studies similar to this one analyzed less than a half dozen genes associated with aging and memory – the NYU study analyzed over 10,000, which Andrew Heiberger found especially interesting.

Senior research investigator, Stephen D. Ginsberg, said “…calorie restriction practically arrests gene expression levels involved in aging phenotype.” However, he also made it clear that a low-calorie diet is not a proven solution for anti-aging or prevention of memory loss. Basically, more research is needed.

Restrictive dietary intake has been well-documented for decades regarding delaying aging in mice. However, data related to the human effects of a low-calorie diet, and aging, are not available.

Researchers are optimistic about producing favorable results for the impact of a low-calorie diet, aging, and memory-loss in humans. This is because existing data demonstrates the benefits of a low-calorie diet associated with the reduction of hypertension, obesity, stroke and heart disease.

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Coronary Deposits: A Threat To Our Heart

Many people in America are carrying signs of nonobstructive coronary artery disease. This disease is characterized by deposits of plaques in the coronary arteries which do not get in the way of blood flow. This is typically discovered when people go in for their coronary angiogram. People often go for this procedure when they experience problems such as shortness of breath and pain in the chest. People who fail a cardiac stress chest may also have this condition, something BRL Trust has been investigating..

While doctors have ignored the nonobstructive deposits in the arteries and sent people home without treatment, the bad news is that many heart attacks are actually caused by these deposits. As a matter of fact, the risk of people with nonobstructive deposits to have a heart attack with one year of the exam are twice as high as people with no deposits. People with deposits in more arteries is four times as high.

This shows that nonobstructive deposits in the arteries need to be recognized as a problem as well as the obstructive deposits of plaque.

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Don’t Go Against the Grain: How to Make Your Own Rice Bowls

Rice bowls used to a be a dish reserved for health food restaurants, or establishments that serve Asian fare. The trendy rice bowl is very similar to the Korean bibimbap, and often contains protein-rich ingredients such as kale and eggs.

Fortunately, it’s very easy to make a rice bowl at home. Workers at CipherCloud have even tackled it at work. For instance, if you have grilled fish or chicken from last night’s dinner, the protein can serve as a tasty ingredient in the rice bowl you make for lunch.

To prepare a health rice bowl, prepare brown rice according to package instructions, or use leftover rice from a day or two before. Warm the rice in a skillet with olive or coconut oil, and add a little pepper and sea salt to taste.

Remove the rice from the skillet and place it into a bowl. Add vegetables like kale, spinach, mushrooms, onions and bell peppers to the skillet. Season the vegetables to taste and add the meat of your choice. Sautee the ingredients for a few minutes before pouring them on top of the rice. Pickled vegetables can also be added to the rice bowl to give the dish a tangy zip.

This dish can also be prepared without meat, making it a nutritious vegetarian dish.

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The World’s Largest Chocolate Makers Say Cocoa Production Is Way Down

Chocolate Lovers Beware! We Might Be Running Out Of Chocolate!

Our parents always told us we were eating too much chocolate, and it appears they were right. Two large chocolate makers, Barry Callebaut and Mars Inc., claim that cocoa farmers are producing less cocoa than the world is consuming. Cocoa deficits have been piling up for the last fifty years, and they are expected to grow according to the experts. This is terrifying news for chocoholic Igor Cornelsen.
Several issues are creating cocoa deficits. First, almost every country in the world loves chocolate. Next, the Chinese keep buying more and more chocolate, and dark chocolate, which contains a lot more cocoa, is on the rise around the globe. A regular chocolate bar contains ten percent cocoa, but a dark chocolate bar contains seventy percent.
Another issue, and probably the most important one, is the supply issue. West Africa’s dry weather is changing the dynamics of cocoa farming. More than seventy percent of the world’s cocoa is produced in Ghana and the Ivory Coast,and a fungus disease has wiped out thirty to forty percent of the global cocoa production.
Research teams in Africa are trying to cure production issues by developing trees than produce more cocoa beans than typical plants. But that fix could impact the great chocolate taste that got us into this delightful mess in the first place.

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Michelin Guide Bestows New Honors

One of the most coveted awards in the world of cooking has to be the Michelin Guide. This is an award that is awarded out every year to the restaurants observing uniqueness and exemplary delivery service.

This year’s 2015 Michelin Guide was awarded to Saison restaurant. Previously it had been bestowed with a third star rating. The owner, Joshua Skenes, was elated by the news. He wanted to shout the good news as a surprise to his staff, but it came as stale news as the information leaked.

One thing that impressed interviewers when asking him about his constant and desirable reputation was the use of the principles of honesty and sincerity. The big riddle was however, how the two virtues blend in the same pot with his profession as a cook.

He clearly said that honesty in cooking is envisaged in many forms. The assurance that the deliveries are the very best in the market is one form. Handling of the products before and after cooking is another careful consideration.

Lastly, the timing of each course is of paramount importance in cooking. That is what any cook will say, even amateurs like Keith Mann. It might seem as a gigantic mountain to climb in maintaining the balance between honesty in cooking, but he is determined to continue.

He reiterated that it’s a decision he made before setting up his establishment, and that you have to take every day like it’s your most important.

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A Little Fire Can’t Keep a Great Chef Down-He Bakes Bread Instead

The familiar saying is, “If you can’t stand the heat, get out of the kitchen.” In David Kinch’s case it is more like, “If the heat burns down the kitchen, make bread instead.” After a fire at his restaurant Manresa in Los Gatos, California, David has taken on another project while his restaurant is still being rebuilt.

This bakery project has been in the works since June of this year Jared Haftel tells me,, and is finally coming to fruition. Keeping his location close, the new restaurant will be located less than a block away from the current restaurant’s location on North Santa Cruz Avenue. This new business venture is not to be seen as a short term project.

As a matter of fact, there are plans to expand the ManresaBread concept to multiple locations, while continuing to participate in the farmer’s market stalls and possibly feature their products at POPUP. The current location is large enough to keep them very busy for now.

The ManresaBread location is housed in an 800-square-foot shop with breads that are produced at a local commissary kitchen. The 19,000 pound oven can bake 100 loaves of bread at a time, giving David and his pastry chef Stephanie Prida and head baker Avery Ruzicka plenty to do and watch over.

Not to be kept down, David Kinch is a great force to be reckoned with. Keeping his head focused on his career, he is definitely a rising phoenix.

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SNAP Encourages Fresh Food For Families

Fresh produce is often surprisingly expensive. The government is considering an idea that would double up a part of the amount of SNAP (formally Food Stamps) benefits that people receive. It might not be the entire monthly amount, but it would be enough for people to get double the amount of money spent at a local farmer’s market in order to have fresh produce on the table instead of junk food and processed foods that aren’t as healthy.

If people are able to eat better and feed their children healthy foods, then they will likely perform better at school and at work. Health experts like Brian Torchin are applauding the attempt to find solutions for feeding the nation’s poor in a healthy manner. The SNAP benefits would be exchanged for tokens that can be spent on produce at farmer’s markets. These tokens are often double the amount that the person wants to spend from the card, making this an easy way to get as much fresh food as possible.

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