We report on news-related items and announcements for dairy-free and special diet consumers as well as for those who are interested in general health and natural foods. Please feel free to submit news stories, ideas, and press releases, via the contact us page.
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Friday, 04 May 2007 |
 Alisa Fleming, Dairy Free Made Easy - Not one, but two studies from researchers at Penn State reported on beneficial health findings for this simple little green nut (technically a seed) at the 2007 Experimental Biology meeting in Washington, D.C. It seems this nutritional powerhouse has the ability to tackle heart disease from two angles, cholesterol and blood pressure. |
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Friday, 04 May 2007 |
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Alisa Fleming, Dairy Free Made Easy - As to be expected on a dairy-free website, calcium is a common topic. Consumers are led to believe that milk is the only “good” source of calcium, when in fact there are many common foods that fit the bill. Not to mention, how much calcium should we really be getting? A recent study out of Duke University actually suggests that higher calcium intakes could in fact lead to more brain lesions. |
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Thursday, 03 May 2007 |
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Today's Top Pick: Save $10 today when you spend $29 or more on any combination of Nature's Path products, including cereal and granola bars. Plus, receive free shipping! |
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Friday, 27 April 2007 |
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Hannah Kaminsky, Bittersweet Blog - Hungry for some instant gratitude that goes by the name of delivery pizza? It seems to be a food that few stop craving even as the years of childhood are left in the dust, something that 90% of people at a party could easily agree on, and a forbidden temptation for many vegans. Not satisfied to simply report that Sheese did not perform as I had hoped on top of a pita pizza, I wracked my brain to figure out a way around such a huge obstacle. |
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Friday, 27 April 2007 |
 San Francisco, April 24, 2007 – Quinoa – Ancient Grain, Modern Miracle ~ 5000-year-old grain makes comeback as gluten-free breakfast cereal ~ Quinoa - (pronounced “KEEN-wah”) - a grain with amazing nutritional qualities that has been a staple in South American diets for thousands of years is finding its way onto American tables. |
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Thursday, 26 April 2007 |
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Steve Carper, Planet Lactose - Lactose is a sugar, a slightly-sweet sugar. It is only about one-seventh as sweet as sucrose, ordinary table sugar. Oddly enough, this is a good thing to many in industry. Lactose allows a bit of pleasant sweetness to be added to products, without overwhelming them with an overly-sweet taste. Commercial bakers can sprinkle lactose on the tops of bread and let it caramelize to a beautiful golden-brown. Food processors can add lactose (or whey, which is mostly lactose) to add taste and texture to foods without affecting the primary taste of the food. |
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Thursday, 26 April 2007 |
 Denver, CO, April 18, 2007- LÄRABAR®, makers of the original fruit and nut food bars, proudly announces its 4th anniversary in business. This historic milestone commemorates the company’s product innovation, international growth and media recognition. LÄRABAR® has also received widespread industry praise and popularity among a diverse group of consumers including celebrities, athletes and nutrition experts. |
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Wednesday, 25 April 2007 |
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Allergic Girl, Please Don't Pass the Nuts - I’m an Allergic Girl but not an allergic mother nor an allergic kid. Most of what I post is about managing life as an adult who advocates for her allergy-free life. However, I’m not completely oblivious, I hope, to the large world of allergic kids and their concerned parents. Not too long ago, I was that sneezing, wheezing, no I can’t come over to your house to play because of fluffy/spike or no I can’t have some of your walnut birthday torte girl. (Ok, no one really served walnut tortes but you get the idea). |
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