Source: http://www.foodpolitics.com/2016/04/bakery-snacks-special-edition-healthy-snacking/

I subscribe to BakeryAndSnacks.com for its information about what’s happening in those industries.  It occasionally collects articles on specific topics.  This one is on healthy snacking.

ESA [European Snacks Association] chief Sebastian Emig says the snacks industry is willing to embrace change to meet demand for healthier, more natural snacks. From the novel Coldbake vacuum process that adds active functional ingredients to foods, to the predicted rise in snacks with savory flavors or sprouted grains, this special edition explores some of the technology and ingredients that could help manufacturers make those changes.

Sprouted grain snack opportunities: flavor, free-from and Europe: They are still niche – and not cheap to work with – but sprouted grains are set to continue to grow in importance to the snacks industry… Read

Crowdfunding bid to drive development of ‘entirely new’ functional snacks: Carritech Research has launched a crowdfunding campaign to expand commercial development and licensing of its Coldbake process, which enables snacks and biscuits to be produced at lower temperatures than traditional methods… Read

Bars of gold: Veggie inclusions to maintain growth in healthy snack bars?: With sales of healthy snack bars booming in the US, industry experts predict vegetables and savory flavors could become key weapons in maintaining growth… Read

Insects, wholegrains and air-…

Source: http://feedproxy.google.com/~r/tinybuddha/~3/fcWXkd8_kg4/

“Love is the great miracle cure. Loving ourselves works miracles in our lives.” ~Louise L. Hay

When I first began painting twenty years ago, I had no idea what self-love was. A few years prior, I thought I knew, but when I lost my health to chronic illness and could no longer do the things I use to be able to do, I lost my ability to love myself. This and my illness caused a deep depression, so I chose creating art as a way to lift my spirits.

In order to create uplifting art, I first had to look at my life and see where it needed lifting. That meant that I had to look at my pain and identify its origins.

Sometimes it’s not the actual problems in life that cause us to suffer but the way we look at them. When we change our perspective, much of our suffering can diminish. So I would look at one problem in my life at a time, and then I would search my spiritual studies for advice, and paint it.

I continued with this process for about nine years, and then one day I made a discovery that would change my life forever.

I was drawing the image of a woman with words of encouragement all around her and then I suddenly realized that these words were messages of self-love. Then I realized that all of my paintings were messages of self-love.

I couldn’t see it before…

Source: http://www.foodpolitics.com/2016/04/food-politics-mexico-then-and-now/

I’m in Mexico City doing talks for El Poder del Consumidor, the advocacy group in part responsible for Mexico’s soda tax.  I had some time to be a tourist yesterday afternoon and got to see the Diego Rivera murals at the Palacio Nacional.

These are enormous, and stunning.  They deal with the history of Mexico in conflict and in peace.  Look closely, and you see Rivera’s deep respect for Mexico’s traditional food culture.

Along the corridor flanking the main mural, for example, is a painting above a plaque listing what the world owes Mexico—corn, obviously—but also beans, tobacco (oops), chocolate, hemp, and tomatoes.

Other panels also deal with corn—in this one, production.

Another shows how corn is used.

The corner panel at the end of the corridor is devoted to chocolate.

<img class="…

Source: http://www.foodpolitics.com/2016/04/annals-of-beverage-marketing-coke-pepsi-and-diabetes/

A reader, Eddie Pugsley, sends this photo taken at the Walgreens on Nepperhan Avenue, Yonkers, NY.  His comment: “I guess, if you buy the Coke & Pepsi specials you’ll be happy about their diabetic supply savings..?”

…

Source: http://www.foodpolitics.com/2016/04/a-rare-industry-funded-study-with-unhappy-results-for-the-honey-board-funder/

The USDA has just done a write up on a study it funded in collaboration with the National Honey Board:  Consumption of Honey, Sucrose, and High-Fructose Corn Syrup Produces Similar Metabolic Effects in Glucose-Tolerant and -Intolerant Individuals.

This was one of the 12 industry-negative studies I posted to my collection of 168 industry-funded studies from March 2015 to March 2016.

The USDA article explains:

Controversy exists over whether all sweeteners produce the same metabolic effects in consumers despite the sweeteners’ chemical similarities. A study conducted by U.S. Department of Agriculture (USDA) researchers indicates that consuming lower amounts of added sugars is a more effective approach to health than finding a sugar that is more neutral in terms of its health effects…Volunteers [consuming honey, white cane sugar, or HFCS] did not show any differences in blood sugar levels based on the dietary sugar source. In addition, blood levels of triglyceride, an indicator of blood fat concentrations (a marker for heart disease risk), increased in response to all three sugars tested.

White cane sugar is 50% glucose and 50% fructose, linked together (but quickly separated in the body).  Honey and High Fructose Corn Syrup are glucose and fructose, already separated, but with slightly higher percentages of fructose.  Biochemically, they are not all that different.

So the results of this study, disappointing as t…

Source: http://www.runningonrealfood.com/healthy-carrot-slaw-with-baked-bbq-tofu/

One of my favourite inexpensive kitchen tools is my julienne peeler. I have a mandolin and spiralizer but don’t always like getting those out or the cleaning them that comes after! If you have a simple julienne peeler at home, get it out and get makin’ this super quick, healthy carrot slaw! If not, you can grab one…
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The post Healthy Carrot Slaw with Baked BBQ Tofu appeared first on Running on Real Food.

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Source: http://www.nerdfitness.com/blog/2016/04/19/am-i-too-old-to-get-in-shape/

I bet I’m the oldest member of your community!”

“Am I too old for this? I don’t get all the references.”

We get these sorts of emails a few times a week.

If you’ve ever pulled a Danny Glover and said “I’m getting too old for this sh**,” you’re not alone. But did you know we have kick ass members of the Rebellion that are in their 70s, 80s, and 90s?

Yup.

Did you know you’re never too old to start? Yup.

When 2014 Boston Marathon champion Meb Keflezighi was asked how long he thought he could continue competing at an elite level, now being over the age of 40, he responded: “If no one ever told you when you were born, how would you know how old you are?”

Tamae Watanabe of Japan summited Mount Everest at the age of 73, 10 years after setting the previous record at 63! I met many Rebels over the age of 70, including Gay from New Mexico who is 73, has nine grandchildren, and lost 90 pounds on her journey!

Believe it or not, we get emails from 30-year-olds explaining why they are too old – how it’s too late for them to get in shape, learn a skill, travel the world, etc.

The problem is – whether you are 30 or 80 – if you believe you are too old you ARE too old.  This belief that you are too set in your ways to change becomes paralyzing.

Those who subscribe to the belief that they are “too old” see the …

Source: http://www.theminimalists.com/p018/

By Joshua Fields Millburn · Follow: Twitter, Facebook, Google+, Instagram

In this episode of The Minimalists Podcast, Joshua Fields Millburn discusses writing tips and best practices, and he answers the following questions he commonly receives regarding writing:

How did you become a successful writer?
What daily habits help you improve as a writer?
How do you keep your inner editor from interfering with your inner creator when you write?
What writing app do you use?
What books about writing do you recommend?

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Mentioned in This Episode

App: Scrivener for Mac
App: Scrivener for PC
Book: As A Decade Fades
Book: Bird by Bird
Book: Essential
Book: Everything That Remains
Book: How to Publish an Indie Book
Book: Knockemstiff
Book: Minimalism: Live a Meaningful Life
Book: The Devil All the Time
Book: Write Tight
Essay: Finding Your Writing Voice
Essay: How to Start a Successful Blog Today
Event: How to Write Better
Event: Tuesdays with The Minimalists
Meetup: Minimalist.org
Recommendation: Garner’s Modern American Usage
Recommendation: Grammatically Correct
Website: Draft
Tour: Minimalism Documentary

This episode was produced by Shawn Harding. Our theme music was written and perfor…

Source: http://www.npr.org/sections/thesalt/2016/04/18/474403311/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk?utm_medium=RSS&utm_campaign=thesalt

The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk

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April 18, 20164:30 AM ET

Heard on Morning Edition

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Source: http://summertomato.com/foodist-approved-green-curry-braised-salmon-recipe/

This green curry salmon recipe, compliments of James Beard award-winning cookbook author Diane Morgan, proves weeknight dinners can be fancy without the fuss.

Last week I was thrilled to see the first fresh wild Alaskan salmon of the season at my local grocery store. It was an excuse to put friend Diane Morgan’s beautiful new Salmon cookbook to the test.

After flipping through all the mouth-watering recipes in her book, this recipe jumped out at me as being both simple and unique. I love making flavorful curries and hadn’t thought to try one made with fish.

I’m never good at following a recipe exactly, but this recipe is perfect as written below. If you’re feeling adventurous you can try these small tweaks:

Being a veggie lover, I couldn’t resist tossing in a hearty handful of baby spinach in the last couple minutes of simmering.

I also substituted coconut sugar for brown sugar.

Since I was using my favorite potent green curry paste, Oregon-based Thai and True, I scaled back to slightly less than 1/4 cup. If you prefer less spice than start out with 3 tablespoons of curry paste and you can always taste and add a little more curry at the end of cooking.

This recipe is gr…