The first known use of the word “condiment” dates to 15th-century England and France, where it was derived from the Latin word condire, meaning “to season.” Today, a condiment is defined as “something used to enhance the flavor of food, especially a pungent seasoning.” This broad definition encompasses an array of sauces, spreads, pastes, dips and dressings to please the palate.

The best-selling condiment in America is mayonnaise ($2 billion) followed by ketchup ($800 million) and soy sauce ($725 million), according to a Euromonitor report based on annual sales in 2013. Hot sauce sales are surging in part due to the rise in Asian and Latino immigrants seeking to re-create traditional spicy cuisines, and because of younger consumers who have adventurous palates and an affinity for fiery foods.

Many condiments add taste appeal and scant calories to healthful foods such as lean proteins, whole grains and vegetables. Certain condiment components come with potential health benefits. For example, there are reported uses of capsicum (also known as red pepper or chili pepper) for a range of conditions including digestive issues and pain relief. In 2009, the U.S. Food and Drug Administration approved a patch containing capsaicin, the active ingredient in capsicum, for long-term pain relief after shingles attacks.

Although typically used in small amounts, condiments can contain a large amount of sodium. For instance, a mere tablespoon of soy sauce has 879 milligrams of sodium, and even reduced-sodium versions can contain 500 milligrams or more. Consumers with food intolerances or allergies should diligently check condiment labels for reaction-inducing ingredients, such as wheat in soy sauce and fish (anchovies) in Worcestershire sauce.

Ketchup

The popular companion to burgers and fries usually is made with a tomato base, vinegar, sugar and spices. Artisanal versions of ketchup feature ingredients such as ginger, habaneros or black truffles.

Rémoulade

Mayonnaise, mustard, capers, gherkins, anchovies and herbs make up this classic French sauce, which is served cold. It is delicious with shrimp or crab cakes or on a roast beef sandwich.

Chimichurri

This thick and spicy Argentinian sauce made from green herbs, such as cilantro and parsley, gets its kick from cayenne and black pepper. It is traditionally served with grilled meats, but also can be tossed with whole-grain pasta.

Wasabi

Made from the Japanese horseradish root, wasabi is well-known as the green, pungent paste accompanying sushi. The version served in the U.S. usually is not true wasabi, but rather a mix of horseradish, mustard and food coloring.

Mustard

This zingy spread is a mix of finely ground mustard seed, liquid (such as water, wine or vinegar) and spices. Yellow American-style mustard is milder than tangy Dijon or spicy brown. Whole-grain mustard contains partially ground mustard seeds and is a pungent accompaniment to a cheese plate.

Soy Sauce

This salty brown staple in Asian cuisine is made from fermented boiled soybeans and roasted wheat or barley. Mix a few drops with mayonnaise for a flavorful sandwich spread.

Ranch

This tangy-sweet dressing is made with buttermilk, mayonnaise, sour cream, garlic, herbs and spices. A traditional choice for salads and vegetables, ranch is a good baked potato topper.

Salsa

Super-popular salsa is made of tomatoes, onions and hot peppers and comes in a variety of spice levels. Serve it with tortilla chips, or go bold by blending salsa with goat cheese for a crudité dip.

Gochujang

A thick and spicy red chili bean paste made with dried chilies and fermented soybeans, gochujang adds a kick to many Korean dishes.

Sweet Chili Sauce

This sweet Thai dipping sauce is made with sugar, red chilies, vinegar and garlic. Often paired with finger foods such as wontons, spring rolls and egg rolls, it also pairs well with grilled chicken or fish.

Prepared Horseradish

Sinus-clearing white-beige horseradish contains grated horseradish root mixed with distilled vinegar; the pink-red version is mixed with beets. A small spoonful adds zing to dishes such as a root vegetable mash.

Harissa

Garlicky Tunisian harissa gets its heat from hot chilies and also contains cumin, coriander and caraway. Traditionally served with couscous dishes, it also adds bold flavor to other foods.

Tamari Sauce

Similar to soy sauce, mellow-flavored tamari also is made from fermented soybeans but often without wheat, meaning many brands are gluten-free.

Worcestershire Sauce

First bottled in 1835 in Worcester, England, this piquant condiment’s long list of ingredients includes vinegar, molasses, sugar, anchovies, garlic, cloves and tamarind. Combine it with honey for a savory-sweet dipping sauce.

Yeast Pastes

Popular for decades in Australia, Vegemite is a dark brown salty paste made from yeast extract and promoted for its vitamin B content. Eat it the Aussie way on morning toast. Marmite — a similar yeast extract paste — is popular in Britain.

Pappadam Chutneys

Indian papad — large, thin, disc-shaped crackers — typically are served with saucy chutneys, which can be smooth or chunky, sweet or spicy and range in ingredients. A popular trio is sweet, dark brown tamarind chutney, somewhat-spicy green chutney made with cilantro and mint, and spicy-hot mango chutney.

Hot Sauce

Chili peppers are the common ingredient in hot sauces. Traditionally made with very hot red tabasco peppers, vinegar and salt, hot sauce varieties now come packed with jalapeño and habanero, for example, with varying degrees of heat. Thicker Sriracha sauce originated in the Thai town of Si Racha.

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While there is no legal definition of food fraud, it is definitely intended to deceive consumers and is financially motivated. Michigan State University's Food Fraud Initiative defines it as "a collective term used to encompass the deliberate and intentional substitution, addition (or dilution), tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain."

This definition is broad because food fraud takes so many different forms, says John Spink, PhD, director of FFI and assistant professor at Michigan State University. For instance, it can range from a product weight that's slightly off to a product adulteration that could sicken thousands of people.

The U.S. Pharmacopeial Convention — which sets standards for identity, strength, quality and purity of food ingredients, dietary supplements and medicines — categorizes food fraud into three types in their Food Fraud Database: replacement, addition and removal.

The exact extent and economic impact of food fraud cannot be calculated because perpetrators operate covertly — and most cases are never exposed if they don't pose a public health risk. But a study commissioned by the Grocery Manufacturers Association estimates certain types of food and consumer product fraud cost the global food industry $10 billion to $15 billion annually from factors such as lost revenue, decreased market share, damage to reputation, increased costs for recalls, and liability and bankruptcy.

It's also tough to pinpoint perpetrators along the food supply chain. "They are brilliant criminals looking for opportunities to defraud," Spink says. "They usually are highly knowledgeable of the food supply, as well as food science and food chemistry."

And today's globalization of the food supply is fueling opportunities for fraudsters. "Products are moving farther and faster than ever before," Spink says. "Fish from another country can be caught, processed and arrive in the U.S. within 10 hours." Add to that a complex supply chain with numerous paperwork transfers and inconsistent oversight and it's easy to see why fraud is hard to detect and prevent.

Although food fraud is economically driven, harm to public health can be the result. One high-profile example occurred in 2008 in China when water-thinned milk used to make powered infant formula was adulterated with the chemical melamine to give the appearance of a normal protein content. Nearly 300,000 babies were sickened — and as many as six may have died — after consuming contaminated product. In the U.S. in 2009, two peanut processor executives were indicted on felony charges for "the introduction of adulterated and misbranded food into interstate commerce with the intent to defraud or mislead" after selling salmonella-contaminated peanuts to unwitting food manufacturers. More than 700 people in 46 states were sickened and several deaths were linked to the products, according to the Centers for Disease Control and Prevention.

From a medical nutrition therapy standpoint, severe health consequences can occur when individuals  consume an unexpected ingredient to which they have a food allergy, intolerance or sensitivity in a product thought to be "safe." And though perhaps not a health hazard, people also may unknowingly consume ingredients they avoid for religious or ethical reasons.

Although the U.S. Department of Agriculture and Food and Drug Administration have mechanisms to identify, enforce and prevent food fraud, they don't have the resources to physically inspect most products, much less detect every case. For instance, in 2011, the FDA physically inspected only 2.3 percent of all food and feed imports, which means the percentage of inspections for food alone is even smaller. According to the U.S. Government Accountability Office, in 2000, FDA inspections covered only about 1 percent of the food imported under its jurisdiction.

But another front against food fraud is coming from the food industry itself — implementing more sophisticated and accurate methods to detect fraud, such as DNA testing and genome sequencing of fish, to help ensure authenticity. Spink says he expects implementation of industry standards that will require a documented vulnerability assessment and control plan based on guidelines from the industry-driven Global Food Safety Initiative.

Meanwhile, consumers also can take steps to reduce their risk of being deceived:

• Be aware of foods that commonly fall victim to fraud. Learn more about vulnerable foods by tapping into the searchable USP Food Fraud database of reports of ingredient fraud: foodfraud.org.
• Shop at trusted retailers and cultivate relationships with small, local businesses. This step isn't foolproof — even honest sellers can be fraud victims, too — but they may take extra care to source their products. For instance, local merchants sometimes have more direct oversight of their suppliers, such as a small grocer who picks up his organic produce from the farm down the road. They have more at stake, too. "There's usually low risk of fraud from a local shop because they have a high risk of going out of business from a fraud incident," Spink says.
• Choose time-honored, reputable brands and products. Be wary of bargain prices for typically expensive foods such as saffron and extra-virgin olive oil — they might be diluted with cheap ingredients.
• Buy foods as close to their natural form as possible. For instance, grind your own coffee beans and whole spices, and grow your own herbs.
• If you suspect fraud, shout it out. Report it to the retailer and the manufacturer through their website or the consumer hotline number on the package. For FDA-regulated products (any food except meat and poultry), contact the FDA Consumer Complaint Coordinator in your state at fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default.htm. For meat and poultry products, contact the USDA Office of Inspector General at usda.gov/oig/hotline.htm.
• If you suspect a food product has made you sick, contact your public health department right away.

The post The Shady Business of Food Fraud appeared first on HealthStylz.

Replacement

Replacement is the complete or partial replacement of a food ingredient or valuable authentic component with a less expensive substitute in an effort to evade standard quality control measures. Replacement typically involves product dilution or extending an authentic ingredient by adding one or more adulterants. An example is adding water and citric acid to lemon juice to fraudulently increase the titratable acidity of the final juice product.

The replacement category also includes false declarations of the geographic, species, botanical or varietal origin of a food. Examples are substituting less expensive cow's milk for goat's milk, misrepresenting a food's origin to evade taxes or tariffs and labeling a synthetic ingredient as "natural."

Addition

Addition involves adding small amounts of a non-authentic substance to mask an inferior-quality ingredient. An example of spice fraud is adding color additives to paprika to enhance poor-quality materials.

Removal

Removal is taking out an authentic and valuable constituent without the buyer knowing. An example is removing non-polar constituents such as lipids and flavor compounds from paprika to produce paprika-derived flavoring extracts. It's fraudulent to sell the resulting "defatted" paprika, which lacks the valuable flavoring compounds of normal paprika.

The post 3 Classifications of Food Fraud appeared first on HealthStylz.

Olive Oil

Often substituted with a lower-cost type of olive oil or thinned with a nut, seed or legume oil.

Fish and Seafood

Some higher-value species have been replaced with cheaper, more abundant fish.

Milk and Milk-Based Products

Cow's milk has had milk from other types of animals added to it, or been adulterated with reconstituted milk powder, urea, rennet or other products. Adulterated milk might be added to infant formula and other milk-based products.

Honey, Maple Syrup and Other Natural Sweeteners

Honey might contain undisclosed types of added sugars. Maple syrup is sometimes thinned out with sugar or corn syrup.

Fruit Juice

Juices might be watered down, cut with a cheaper juice or contain only water, dye and sugary flavorings.

Coffee and Tea

Ground coffee might be cut with leaves, twigs and other substances. Instant coffee may include chicory, cereals and other substances. Tea may contain leaves from other plants, color additives and colored saw dust.

Spices

Saffron, ground black pepper, vanilla extract, turmeric, star anise, paprika and chili powder have been found to contain adulterants and colorings.

Organic Foods and Products

USDA has detected fraudulently labeled products for a range of foods and ingredients from domestic and international suppliers.

Clouding Agents

These are used legally to enhance fruit juices, jams and other foods. Of particular concern is the fraudulent substitution or addition of the plasticizer Di(2-ethylhexyl) phthalate (DEHP) and related phthalates. DEHP has been linked to public health risks, such as cancer and reproductive concerns.

The post 9 Foods That May Be Fraudulent appeared first on HealthStylz.

5 Tips to Repurpose Foods

1. Dice leftover french fries and add to an omelet.
2. Stir sturdier salad greens like romaine, arugula and escarole into soups, stews or slow cooker recipes.
3. Collect tired veggies in the freezer. When you have enough, simmer with water, herbs and salt for a savory stock.
4. Use stale cereal in muffins or crisp it in the oven for trail mix.
5. Make pesto by processing wilted spinach or kale with basil, garlic, nuts and a little olive oil.

The Truth about “Sell by,” “Use by” and “Best By” Dates

Nine out of 10 Americans have needlessly thrown away food because they’re confused about “sell by,” “use by” and “best used by” dates on products. Here’s what those labels mean:

• Expiration or “use by” date: For safety, throw away food once this date has passed.
• “Best used by” date: This is an indicator of peak quality and freshness, not food safety.
• “Sell by” date : Ensure this date hasn’t passed when grocery shopping, as it tells retailers when to pull food from the shelf.

Unsafe to Salvage

Every food has its limit, but these are a few important examples:

• Cheeses
  Soft, shredded, crumbled or sliced cheeses that grow mold. Mold can send tough-to-see threads deep into these high-moisture foods. Sometimes invisible bacteria grow along with the mold.
• Potatoes
  Potatoes with large green areas or new sprouts. These are signs of the toxin solanine, which is formed from light exposure. Avoid it by storing spuds in the dark. It’s OK to eat potatoes with small green spots or sprouts, as long as you trim or cut out these parts.
• Eggs
  Raw eggs out of their shells in the fridge for more than two to four days, and egg-based casseroles or pies in the fridge more than three to four days. After this time frame, the risk increases for any salmonella present to grow to unsafe levels.
• Ground Beef
  Ground beef that’s been in the fridge for more than two days. If harmful bacteria is present, it can multiply rapidly at temperatures between 40° F to 140° F. Use or freeze it within two days.

To see the Healthy Kitchen Hacks series, click here. 

The post Sneaky Kitchen Hacks and Tips to Reduce Food Waste appeared first on HealthStylz.

5 Ways to Stop the Stink

1. If vermicomposting, don’t add more food than the worms can digest.
2. Keep the bin environment at room temperature.
3. Temporarily stop adding moist food scraps add dry matter, such as newspaper.
4. Add some calcium carbonate or ground egg shells cut back on citrus scraps to reduce acidity.
5. If you compost with an aeration method, add more shredded newspaper or add more holes to your composting bin.

@ Twitter Poll

Do you use a countertop composting bin?

24% Yes | 76% No
(29 votes)

We Asked

If you have a countertop compost bin, let us know. If not, what’s stopping you? Here is what you said:

• "We have a bucket with a lid under our sink for composting… works like a charm!" @happyhealthyrd
• "My friend tried for a while, but complained about the smell." @thespicyrd
• "I store in the freezer and then bring to the @nycgreenmarket every week. You avoid smells and a lot of mess." @joanne_brooklyn
• "I had one in NYC that I used to bring to the @nycgreenmarket weekly, but not sure where to bring compost in Chicago." @thefoodtherapist
  Psst! Chicagoans can bring their food scraps to Green City Market’s Compost Center tent! You can learn more here: greencitymarket.org/programs

Try a Wormless Aeration

If keeping your compost bin under the kitchen sink or in a closet doesn’t stave your worm willies, try a wormless aeration method in which exposure to air promotes aerobic decomposition of food scraps, or even an electric composter that mixes, heats and aerates scraps into compost.

Ban the Buzz

Fruit skins (usually banana peels) may contain fruit fly larvae, so if you have an active infestation, try using a commercial or homemade fruit fly trap and hold off on adding any more food to the bin until the flies are gone.

Food Waste Info for Nutrition Professionals

A new report on food waste and opportunities for nutrition professionals is slated this spring for the Journal of the Healthy Nutrition Academy. Visit andjrnl.org/inpress! You can sign up for email alerts when new articles are published.

The post Ready for Kitchen Composting? Get Started with These Tips appeared first on HealthStylz.

According to industry experts, several factors converge at the front end that cause consumers distress: After browsing the aisles and selecting their items, shoppers head to the checkout area to unload groceries onto a conveyer belt and part with their money — stressful tasks for some shoppers. A long line can foster feelings of boredom and frustration.

"Checkout is the most dreaded part of the shopping trip, and waiting simply exacerbates the problem," says Steve Zoellner, director of Shopper Merchandising Solutions at Mondelēz International. When there's a wait, shoppers go into "coping mode," often choosing to distract themselves with their mobile phones, for example.

Adding to shoppers' already negative feelings are cluttered displays of product selections they don't need or that aren't complementary. (Have you ever wondered why the lint rollers are hanging between the pantyhose and flashlight keychains?)

The checkout area is the retailer's last chance to make one more sale, so it's to their advantage for the front end to be inviting and encourage "impulse purchases." But only 18 percent of shoppers purchase an item from the checkout area, according to the 2014 Front-End Focus research study. Rather, 84 percent of consumers say looking at products at the checkout counter just gives them something to do while waiting in line, and 66 percent believe items at checkout are unnecessary purchases.

With the right product selection, the checkout area could be a significant source of impulse purchases — perhaps as a little treat for completing a shopping trip. Beverages, confectionery (such as candy, gum and mints) and magazines are considered "power categories" because they generate more than 90 percent of impulse sales at checkout.

They may be small-ticket items, but increasing checkout purchases by just 1 percent could boost a store's average front-end sales by nearly $300 per week, or about $15,350 annually. This sales lift is no small increase in an industry with razor-thin profit margins: In 2013, the average net profit for supermarkets was just 1.3 percent, according to the Food Marketing Institute.

Understanding that power categories dominate at checkout, some supermarkets are devoting lanes to health-focused items. An example is Hy-Vee, which operates more than 230 retail stores in the Midwest. Most stores feature at least one "Healthy Bites" checkout lane with a wide selection of "better-for-you" impulse items.

The Sycamore, Ill., location has two Healthy Bites lanes, says Hy-Vee dietitian Lisa Brandt, RDN, LDN. The lanes are stocked with fresh apples and bananas, fruit-and-nut bars, small packages of nuts and trail mix, fruit leather and "all-natural" peanut butter, and single-serving bags of multigrain chips, popcorn and crackers. Healthy Bites coolers are stocked with plain, sparkling and coconut waters, unsweetened teas and 100-percent fruit juice boxes.

"Moms especially like giving their kids a treat they can feel good about," says Brandt, adding that Hy-Vee shoppers appreciate the convenience and wholesomeness of Healthy Bites offerings.

Earlier this year, Elisabeth D'Alto, RD, LDN, a dietitian with East Coast retailer ShopRite, began pilot-testing more nutritious offerings at two checkout lanes at her store in Lutherville-Timonium, Md. The lanes are stocked with fresh fruit, nuts, bars, baked chips and popcorn, plus an endcap cooler with plain bottled water. More offbeat offerings include dry-roasted edamame with goji berries, single-serving packages of water-packed tuna with crackers, and dark chocolate-covered berries. D'Alto makes sure the lanes feature gluten-free, dairy-free, reduced-sodium and reduced-sugar selections, as well.

The pilot test came about after talking with shoppers and store associates during tours and nutrition consultations. "I see a lot of seniors, millennials and moms with kids who need or want to get healthier," D'Alto says. "I wanted to see how we might generate buzz around checkout with these offerings." She is encouraged by positive feedback, and if the lanes become permanent, D'Alto hopes to add non-food items such as exercise bands, water bottles and containers for packing nutritious lunches.

Meanwhile, innovations and new offerings may make checking out the most fun part of a shopping trip. Research that observes shopper behavior suggests several tactics to enhance the experience:

• Look for opportunities to go high-tech, such as engaging shoppers through touchscreens to interact with product-related content.
• Remove extra displays that block shoppers' movements and clutter their views of prime impulse products.
• Create a cohesive experience with harmonious signs and product assortments.

"We need to improve the traffic flow and make it easier for shoppers to navigate the checkout area," says Zoellner. "The front end can be a unique and inviting shopping destination."

The post Fine-Tuning the Front End appeared first on HealthStylz.

Today, shoppers can find an extensive selection of organic products in nearly 20,000 natural food stores and three out of four conventional grocery stores. Conventional retailers now outpace natural retailers for share of organic food sales. But perhaps the best testament to the growth of organics is their flourishing presence at “big box” and warehouse retailers that cater to price-conscious consumers. Walmart, Target, Costco and Sam’s Club are among the stores that sell a variety of organic groceries, and some have launched their own private label brands.

“Interest in organics started with upscale, educated consumers who take time to research products, but their popularity is getting more democratized across groups,” says Bridget Goldschmidt, managing editor at Progressive Grocer, a grocery industry publication.

Americans have indeed developed an appetite for organics — eight out of 10 parents purchase organic products “at least sometimes,” according to a 2013 survey by the Organic Trade Association, and fresh produce is the leading category of organic purchases.

Organics for All

Walmart, the nation’s largest grocer, made organic foods more affordable when it launched Wild Oats Marketplace Organic products in the spring of 2014. The line meets USDA guidelines for organic certification and features about 100 organic pantry staples, including pasta and pasta sauce, spices, canned beans and soups, peanut butter, salad dressing, snacks and cookies. But organic groceries are nothing new at Walmart. The Wild Oats line joins more than 1,600 available organic items including fresh produce, dairy, and national branded packaged goods. Wholesale heavyweight Sam’s Club, a division of Walmart Stores, Inc., also expanded its selection of organic foods in 2014 and plans to more than double it by the end of 2015.

Last year, low-cost grocer ALDI launched the SimplyNature brand of all-natural and organic products. Among the SimplyNature organic offerings are milk, frozen fruit, cereal, honey and energy bars. ALDI also sells organic bananas, apples, tomatoes, baby carrots and salad mixes. Shoppers seem to be noticing lower prices. In 2013, 62 percent of parents surveyed by the OTA said cost limited their organic purchases, but that number dropped to 51 percent in 2014.

Organic Means Green for Grocers

Why the surge in organic options at all price points? Quite simply, consumer demand transformed organic foods into big business. In 2013, organic sales reached $32.3 billion, representing more than 4 percent of the $760 billion annual food sales in the U.S., according to an industry survey conducted for the OTA by Nutrition Business Journal. Since 2010, organic food sales have enjoyed an annual average growth rate of almost 10 percent, which is about triple the rate of total food sales during that time. The growth rate of organic foods is expected to meet or exceed 2013 rates for at least two more years, according to the OTA.

Fruits and vegetables are the largest and fastest growing organic food category by sales. In 2013, produce registered $11.6 billion in sales, up 15 percent from 2012. More than 10 percent of the fruits and vegetables sold in the United States are now organic, according to the OTA survey.

The next most popular organic food categories by sales are dairy ($4.9 billion), packaged and prepared foods ($4.8 billion), beverages ($4 billion), bread and grains ($3.8 billion), snack foods ($1.7 billion), condiments ($830 million) and meat, poultry and fish ($675 million).

Driving the Demand for Organics

Concerns about health are driving consumer interest in organic foods, says Patty Packard, MS, RD, director of nutrition and regulatory affairs at Vestcom, a provider of retail shelf nutrition information. “The top organic shoppers are health conscious and convinced that organic foods and beverages provide benefits,” says Packard. “People want to provide for their families in the best way possible, and they perceive that organic foods are healthier.”

In particular, first-time parents are a key driver of the organic trend, says Progressive Grocer’s Goldschmidt. “Young parents are concerned about their kids’ health and what they feed them, leading them to switch to organics.”

Ninety percent of parents report choosing organic food products for their children at least sometimes, and almost a quarter of those parents say they always choose organic, according to a 2014 OTA survey. Also fueling the organic trend are consumer concerns about the environment, interest in where food comes from and how it was grown, and the desire for “clean” ingredient statements. “There’s a growing wave of socially conscious consumers who like to see companies do things that are good for the environment, especially concerning the health of kids and the community,” says Goldschmidt. “Offering organic options is part of that in their minds.”

The Consumer Learning Curve

The rising consumer interest in organics presents challenges for nutrition educators, as many shoppers misinterpret the term “organic.” Shoppers may assume that “organic” means “nutritious,” when this isn’t necessarily the case. “It’s important to point out that organic potato chips still contain calories and fat, and organic chocolate cake still contains calories, fat and sugar,” says Packard.

Shoppers also may not understand that the “USDA Organic” designation refers to a unique set of sourcing, growing, harvesting and processing methods, and does not mean that a product is healthful, more nutrient-dense or safer, says Molly McBride, RD, LD, corporate dietitian with Kroger, a supermarket chain that offers more than 35,000 natural and organic products, including its own Simple Truth Organic line. “Customers have called us asking about the BPA content in cans of our organic black beans, how our organic pumpkin seeds can be grown in China, or how food-grade waxes are allowed on organic produce because they believe the USDA Organic certification is immensely different than conventional foods and beverages,” says McBride. “Many times, an explanation about the differences between organic, natural and conventional foods is warranted so customers can make smart buying decisions for themselves and their families.”

The post Organic Goes Mainstream appeared first on HealthStylz.

Bottled horseradish, packed in distilled vinegar, is widely available. Other products include cream-style, beet, shredded and dehydrated horseradish. As an ingredient, it adds a spicy kick to condiments such as mustard, relish and cocktail sauce, as well as cheese, dips, spreads, hummus and dressings.

Many produce departments carry fresh horseradish, sometimes with green leafy tops still attached. Select firm roots with no blemishes, soft spots or withering. Store refrigerated in a plastic bag, where it will keep for several weeks. Before using, remove the brown peel to reveal the fleshy white root.

Once exposed to air, horseradish begins to darken, lose its pungency and grow bitter. Use cut or grated horseradish immediately or preserve in vinegar. Though not commonly eaten, the leaves may be cooked or used in salads.

Nutritional Benefits and Warnings

A tablespoon of prepared horseradish contains 7 calories and 63 milligrams of sodium, making it a flavorful, low-calorie condiment or recipe ingredient. However, patients on sodium-restricted diets should limit commercial horseradish sauces because of their sodium content. Fresh horseradish is a good alternative with just 15 milligrams of sodium per quarter-pound of root.

The herbal form of horseradish is considered unsafe for breast-feeding women. Horseradish is a cruciferous vegetable that belongs to the Brassica genus of plants. Like its cruciferous cousins kale, cabbage and cauliflower, horseradish contains chemicals known as glucosinolates, which break down into several biologically active compounds that researchers are studying for possible anticancer effects. Some compounds have shown these anticancer effects in cells and animals, but the results of human studies are less clear.

Horseradish in Foodservice

A dash of horseradish brings zing to a variety of dishes. Add prepared or grated fresh horseradish to scrambled eggs and omelets before cooking, and to cooked yolk filling for deviled eggs.

Use it to spike dressings, sauces and sour cream for salads, roasted meats and baked potatoes, and in mayonnaise and spreads for sandwiches. Horseradish adds interest to mild-flavored soups and stews, mashed potatoes, deli salads and steamed vegetables, and extra spice to salsa and guacamole. It's a popular ingredient in Bloody Marys and Virgin Marys.

A variety of ready-to-use horseradish products are available for foodservice, including "extra hot" and "inferno" versions. Common options are 8-ounce, quart and gallon sizes of prepared horseradish, horseradish sauce and horseradish mustard, which are available by the container or the case. For convenience, purchase single-serving horseradish condiments in cases of 200 packets.

Diane Quagliani, MBA, RDN, LDN, is a nutrition communications expert in Western Springs, Ill., and co-author of the Academy practice paper "Communicating Accurate Food and Nutrition Information" (May 2012).
 

Potato-Rutabaga Gratin with Horseradish

Developed by Natalia Stasenko

An Old World favorite is made with baked layers of vegetables and a hint of spicy horseradish.

Ingredients
1¼ cup vegetable stock, salt-free or low sodium
1¼ cup half-and-half
2 cloves garlic, sliced
3 tablespoons grated horseradish
½ teaspoon salt
½ teaspoon black pepper
1 pound russet potatoes, peeled and sliced as thinly as possible (try using a mandolin)
1 medium rutabaga, about 1 pound, peeled, quartered and sliced as thinly as possible
Grated horseradish, to serve

Directions

1. Preheat the oven to 370°F.
2. Place the stock, half-and-half, garlic, horseradish, salt and pepper in a large pot. Bring to a boil.
3. Carefully place the vegetables in the pot and stir to prevent sticking together. Reduce heat and cook the vegetables for 5 to 7 minutes or until they can be broken with a fork.
4. Pour the mixture into a 6×10-inch baking dish and place on the middle rack in the oven. Bake for 45 minutes. If the top of the gratin starts burning, cover loosely with foil.
5. Garnish with grated horseradish.

Nutrition Information

Serving size: 1 cup
Serves 6

Calories: 182; Total fat: 6g; Saturated fat: 4g; Cholesterol: 18mg; Sodium 265mg; Carbohydrates: 29g; Fiber: 3g; Sugars: 6g; Protein:  4g; Potassium: N/A; Phosphorus: N/A

The post Unpretentious Horseradish Leaves a Tongue-Tingling Impression appeared first on HealthStylz.

Hominy is available canned or dried and in white or yellow varieties, depending on the color of the corn kernel. Yellow hominy is the sweeter of the two. Canned hominy is fully cooked and ready to use, but dried hominy needs to be soaked in water for several hours and then simmered until cooked (the kernels will be soft and slightly chewy). Its texture makes hominy especially suitable in soups, stews and casseroles, and extra cooked kernels can be frozen to use later in recipes.

When ground, hominy becomes grits, a Southern U.S. breakfast and side-dish staple. Hominy grits come in fine, medium and coarse grinds. Supermarket hominy grits are sold in a variety of coarseness and in old-fashioned, quick and instant varieties, either plain or with added flavors such as butter, cheese and bacon.

Ground hominy also can be turned into masa, or Mexican dough used to make tortillas, arepas, tamales and other Latin and Central American dishes.

Nutrition Profile of Hominy

A half-cup of canned yellow hominy contains 58 calories, 2 grams of fiber, 276 milligrams sodium and about 1 gram each of protein and fat. A half cup of plain cooked hominy grits contains 76 calories, about 1½ grams of protein and 1 gram of fiber, and traces of sodium and fat. Hominy grits often are enriched with thiamin, riboflavin, niacin, folic acid and iron; vitamin D and calcium are added to some brands.

A half-cup of cooked hominy kernels counts as ½ cup of vegetables, according to MyPlate, and ½ cup of cooked hominy grits counts as 1 ounce from the grains group. Nixtamalization may cause some bran loss, but hominy can be considered a whole grain when this loss is kept to the absolute minimum, according to the Whole Grains Council.

Patients with corn allergies should avoid hominy. Plain hominy and hominy grits are acceptable in gluten-free diets, but it’s important to advise patients who shop at bulk stores to be cautious of cross-contamination from gluten-containing products. Low-sodium canned hominy is an option for patients on sodium-restricted diets.

Using Hominy in Foodservice

Hominy is a star ingredient in the hearty, spicy Hispanic soups posole and menudo. Posole is usually served as a main dish and features hominy, pork, dried chiles and cilantro. Menudo contains hominy, tripe, calf’s feet, green chiles and seasonings. Hominy also is used in chili, stews, casseroles, salads or as a side dish in place of potatoes.

To cook hominy grits, simmer in water or milk until thick. Serve as a hot breakfast cereal or a side dish for fish, poultry and meat. Or shape into cakes and fry. Dress up hominy grits with garlic and cheese or use as an ingredient in flapjacks and baked goods, such as breads and muffins.

Ready-to-use hominy is available in several case sizes: six, #10 cans; 12, 29-ounce cans; and 24, 15-ounce cans. Dry hominy comes in cases of 24 one-pound bags. Hominy grits come in five-pound bags, which is a whopping 125 servings.

Diane Quagliani, MBA, RDN, LDN, is president of Quagliani Communications, Inc., a nutrition communications firm in Western Springs, Ill.

Ecuadorian-inspired Breakfast Scramble

Developed by Liz Spittler

Ingredients
1 garlic clove, minced
⅛ teaspoon cinnamon
⅛ teaspoon ground cumin
⅛ teaspoon allspice
¼ teaspoon Mexican oregano
¼ teaspoon paprika
½ cup chopped scallions including green ends
¼ cup diced yellow or white onion
1 tablespoon butter
3 eggs
1 cup hominy, drained and rinsed
¼ cup milk
1 tablespoon fresh cilantro, minced
⅛ teaspoon black pepper
2 tablespoons shredded sharp cheddar cheese

Directions

1. Using a mortar and pestle, mash the garlic, cinnamon, cumin, allspice, oregano and paprika into a paste.
2. Heat butter in a large, deep skillet and add scallions, onions and paste. Cook until onions begin to soften.
3. Add hominy, stirring to coat well, and cook for about 1 minute.
4. Add milk and let simmer until milk is absorbed, about 2 minutes.
5. In a separate bowl, whisk eggs. Add to skillet and cook, stirring occasionally, until eggs are fluffy.
6. Sprinkle in pepper, cilantro and cheese.

Cooking Note

• Store-bought recado rojo or achiote paste may be substituted for spice paste.

Nutrition Information
Serving Size: 6 ounces
Serves 2
Calories: 282; Total fat: 17g; Saturated fat: 8g; Cholesterol: 304mg; Sodium: 456mg; Carbohydrates: 19g; Fiber 3g; Sugars: 5g; Protein: 14g; Potassium: 283mg; Phosphorus: 263mg

Liz Spittler is executive managing editor of Food & Nutrition.

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