Food Manufacturers

Do you know the meaning of “USDA Grade A”  eggs?  This is not a safety standard.  It simply means the egg company hired someone to line up eggs which are the same size and color with shells that are evenly clean – no blemishes.  There are also Grade AA and B eggs. This is a marketing practise and you may even be paying a premium for it. For safety, organic is your best bet.  Cage-Free from reputable companies are good choices as well.  Eggs are such a potent source of nutrients that every penny spent for  good one is an invaluable investment.

… for the health of your family,
ellen and sally

Three great items to put on your Lunch Box Grocery List are: 50% Reduced Fat Cheddar Minis (Cabot Creamery), Baby Carrots (organic) in Ranch Dressing (Earthbound Farm) and Veggie Sticks (EatSmart Naturals). Sources of dairy, vegetables and essential fatty acids (dressing). They are healthier choices, easy to pack, and kids love them. For more go to www.KidKritics.com.

… for the health of your family,
ellen and sally

The recent salmonella recall for eggs probably has you questioning whether you should even eat the eggs in your refrigerator.  Once again it seems that one irresponsible chicken farmer has caused this situation; one bad apple spoils it for others.  Outraged?  Yes.  Please pay attention to this recall.  

The answer for safe eggs is to choose those laid by chickens that are well care for, not piled up in cages in a building.  Cage-free helps.  Organic is well regulated so its your best bet.  When it comes to cost, the nutrient value of one egg is so high that it is worth it. When you compare the price of a box of  sugar-filled, artificially colored and flavored, nutrient-empty cereal to a dozen of good eggs, it is easy to see where you should spend your money.  Buy the better eggs, make some French toast, and enjoy them.

… for the health of your family,
ellen and sally

The commitment Rudi’s Bakery has made to Gluten-Free safety is exceptional. “It’s in the DNA of this company,” said Doug Radi. Their facility is shut down for a day for an extensive cleaning process. The facility and equipment used is segregated, covered and sterilized between bread making runs. Never do the gluten free products interact with wheat products. But there’s more. Their standard is no more than 10 parts per million. Every batch is tested during and after, internally and externally. Since the release of their first gluten-free breads in July, four to five hundred tests have been done and all have met this requirement. This is a company with integrity. You can feel safe eating both their gluten-free and organic breads. Keep in touch through www.Facebook/RudisBakery. Doug wants to hear from you! (To listen to more go to iTunes.)

RECIPE: Lightly butter one side of each ot two slices of Cinnamon Raisin bread. Spread PB & J on the one other side. Combine into a sandwich. Place on grill and cook until ends are lightly browned and crisp. This is a favorite of Doug’s three kids. Enjoy!

… for the health of your family,
ellen and sally

Gluten Free bread has been synoymous with dry, crumbly, tasteless slices – awful.  It took a year to figure out how to make one taste and feel like real bread.  There’s a reason no one has done it before now. Meet Doug Radi of Rudi’s Organic Bakery to hear this story of persistence. Now those with Celiac, Wheat Intolerance and allergies can eat toast and sandwiches again.  This bread is so good its for everyone!  Tune in and join us live,8/20, Noon EST (www.BetterFoodChoicesRadio.com) , or listen on iTunes (Free).  We’ll be sharing RECIPES so be ready to salivate!

… for the health of your family,
ellen and sally