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Eat Your Greens To Increases Testosterone?

By at July 9, 2015 | 7:27 PM | 0 Comment


By eating your dark leafy greens like kale, spinach, and broccoli these will increase your testosterone levels in males.

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Yogurt can ward off DIABETES??

By at September 8, 2014 | 2:07 PM | 0 Comment


Research has found that eating a few cups of yogurt each week can ward off type two diabetes. Along with yogurt certain fermented dairy products have been found to also have the same benefits. Nita Forouhi, MD, was the lead researcher in a study that tracked 4,000 men and women for 11 years. According to the research they found a 28% percent reduce risk of type two diabetes in people who ate about 20 ounces of yogurt a week compared to those who ate none.

The study did not isolate which nutrients were responsible but Nita Forouhi said it was likely to include “calcium, magnesium, vitamin D (in fortified products), and potentially beneficial fatty acids…..Fermented dairy products, including yogurt, are likely to have the further benefits of vitamin K and probiotic bacteria.”

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The Benefits of The Sweet Potato

By at August 17, 2014 | 4:01 AM | 0 Comment


The Benefits of The Sweet Potato

Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times, and sweet potato relics dating back 10,000 years have been found in Peruvian caves. As noted, Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. From there, they spread around the world with astonishing speed. By the 16th century, they were brought to the Philippines by Spanish explorers and to Africa, India, Indonesia and southern Asia by the Portuguese.

Sweet potatoes, provide roughly 500 percent of the daily value for vitamin A, while white potatoes provide none. Vitamin A helps to keep your skin, eyes and tissues healthy and may play a part in preventing certain forms of cancer, according to Harvard Medical School.

In addition to vitamins, sweet and white potatoes provide comparable amounts of the minerals iron, magnesium, potassium, phosphorus, copper and manganese. These minerals play various roles in your body, including preventing anemia, maintaining healthy red blood cells, keeping bones and teeth strong, converting food into energy and maintaining nerve impulses.

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Spinach for Muscle Building

By at August 16, 2014 | 5:00 AM | 0 Comment


Spinach contains antioxidant phytochemicals and is a good source of many nutrients that are important for muscle building and strength. The leafy green is rich in the amino acid glutamine, and also contains octacosanol , a compound that has the ability to increase muscle strength. In addition, spinach is one of the richest sources of 20-beta-ecdysterone, a phytochemical that protects the plants from insects, but has powerful anabolic properties in humans.

A 10oz bag of spinach(eating raw or juicing is best) will provide close to 1 g of glutamine, and only about 65 calories, 8 g of protein, 6 g of fiber, almost 300 mg of calcium, 8mg of iron, 80 mg of vitamin C, 16 mg of beta carotene and 35 mg of lutein and zeaxanthin.


All information was gathered from Muscle and Body Magazine issue March 2013

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Heartburn? Foods To Avoid!

By at August 14, 2014 | 1:49 PM | 0 Comment


Will eating this give me heartburn?

To answer this question, we first must understand what heartburn is. It is a burning discomfort usually in the center of the chest that continues up to the throat in some individuals. Stomach acid refluxes (flows upwards through a valve called the lower esophageal sphincter) into the esophagus and irritates its tissue. Certain foods trigger heartburn and you need to identify the foods that trigger your heartburn. This slideshow may help you identify foods that may trigger heartburn and offers suggestions about how the risk for heartburn can be reduced.

Heartburn Trigger: Too Much Food

In general, if a person eats a large volume of food – and it does not matter what type of food it is or how often you’ve eaten it in the past – this large volume of almost any food can trigger heartburn. Consequently, eating smaller portions can avoid volume–related heartburn.

Heartburn Trigger: Eating on the Go

Volume of food intake is not the only problem that can increase the risk of developing heartburn. Nutritionists suggest that eating on the run (grabbing fast food, eating it quickly, then going on to work or other activities) increases the risk for heartburn. To decrease the risk, slow down casually eat foods.

Heartburn Trigger: Fatty Foods

High-fat foods take longer to digest in the stomach and the longer foods remain in stomach, the higher the risk for heartburn symptoms to develop. The risk is much greater if you combine foods that are high in fat with a high volume of these fatty foods.

Heartburn Tip: Cut Back on Fat

Some people may have to give up their favorite foods to avoid heartburn. However, if some of your favorite foods such as shrimp are prepared broiled and not fried, wrapped in fatty bacon, or consumed in large quantities, they may be enjoyed without causing heartburn. Trimming the fat off meat, baking, grilling, broiling, or roasting some foods instead of frying them can help reduce the risk of heartburn.

Heartburn Trigger: Acidic Foods

Foods that contain a normally low pH (acidic foods such as tomatoes, citrus fruits such as oranges, grapefruits, and lemons, or vinegar found in salad dressings) have a risk of causing heartburn when eaten by themselves, or on an empty stomach.

Heartburn Tip: Limit Acidic Foods

There other options for fresh fruits besides acidic tomatoes and citrus fruits, but you may still enjoy small portions of acidic foods if you eat them in combination with non-acidic foods such as with pasta or with vegetables. The acidity will be reduced when acidic foods are eaten in small amounts combined with other non-acidic foods. If you find some foods you like are acidic, try eating them in small amounts with other foods to see if heartburn symptoms do not develop.

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4 Food Truths and Myths Go Head-to-Head

By at August 13, 2014 | 1:06 AM | 0 Comment


In our information-loaded world, it’s difficult to know what’s true and what isn’t—especially when it comes to food choices.

In many case, people are basing their assumptions on either pure myth or the latest diet fad. A perfect example is: Gluten is bad for you. Listening to these ever-changing “rules,” however, can be risky.

“Food myths are dangerous because they can deprive you of the benefits of a healthy diet,” says Tara Gidus, MS, R.D., who’s the team dietician for basketball’s Orlando Magic.

The following are a few myths that deserve to be debunked:

  (1) MYTH: All yogurt is good for you. If you smother anything with enough sugary fruits and toppings, it’s no longer a snack, but dessert.

(2) MYTH: Fresh veggies are more nutritious than frozen or canned. According to the Academy of Nutrition and Dietetic’s Melissa Joy Dobbins, veggies and fruits “are canned as soon as they’re picked so they’re at peak nutrition.”

There’s also research showing that ◊canned tomatoes []◊, in particular, contain more of the heart disease-protective carotenoid pigment lycopene than fresh ones. Since statistics indicate that adding tomatoes to your diet is related to increased consumption of healthy vegetables of all kinds (just ask the U.S. Department of Agriculture why), maybe we should all consider stocking up on cans of, say, Hunt’s tomatoes ( So remember  when it comes to nutrition unless your buying your fruits and veggies from local farmers, frozen will always be better than fresh.

Check out this 2 min video giving you the break down on fresh vs frozen

  (3)  MYTH: Gluten-free diets are healthier. Like trends before them, chalk this up to another diet fad. Without even really knowing what gluten is (a protein found in wheat, barley, and rye), people assume that the 99 percent of Americans who do not have celiac disease should also avoid it. The problem is that such whole-grain foods happen to be rich in vitamin B, calcium, iron, zinc, magnesium, and fiber, and may even help lower the risk of heart disease, Type 2 diabetes and some forms of cancer. That explains, says Peter H.R. Green, the director of the Celiac Disease Center at Columbia University in an interview with WebMD, that going gluten-free “isn’t something anyone should do casually.”

(3.5) What about organic wheat?

In a recent study, researchers at the Organic Center found powerful reasons to stick with organic wheat: Grown without pesticides, it may develop more robust chemical defenses against environmental stresses and predators—and many of the protective compounds act as antioxidants, says Erin Smith, senior science consultant with the Organic Center. Deeper root systems also allow the plants to draw more minerals from the soil, and organic farmers tend to plant older or native varieties, which are frequently more nutritious.

Plus, when it comes to bread, going organic means side-stepping the monster that’s known as frankenwheat—the shorter, stockier “dwarf wheat” that now, after decades of cross-breeding and hybridization, makes up almost all of the wheat we consume. “Frankenwheat codes for a much larger variety of gluten proteins, or ‘super gluten,’ ” says Mark Hyman, MD, author of the New York Times best-selling book The Blood Sugar Solution. “It also contains high levels of a ‘super starch’ called amylopectin A, which excels at making both Cinabons and bellies swell.”

 (4) MYTH: Eggs are bad for your heart. Eggs have long enjoyed a bad rap and a renaissance in equal amounts. According to the Harvard Medical School, the only large study that addressed the issue found “no connection between the two.” However, egg yolks do contain cholesterol, calories, and fat. So, for a lean and healthier option, discard the yolk or switch to pourable egg whites-only altogether, such as Egg Beaters (

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What Is Micro-Clustered Water, and Why Is It Different

By at August 10, 2014 | 6:32 PM | 0 Comment


We know that water is essential for life. After all, our bodies are made up of 70 percent to 80 percent of this much needed liquid. Yet, we are just now beginning to grasp the complexity of this natural resource.

To understand this necessary component for survival, we must look at its chemical properties and how it works in and with our bodies.

The water molecule is made up of two hydrogen atoms and one oxygen atom to form the famous H2O molecule. However, something you might not know is that water comes in clusters of molecules (not single molecules), and tap water contains very large clusters—approximately 15 molecules per cluster. It’s as if these large groups of water are essentially holding hands.

Translated, that means that when you drink tap water, you will feel fuller longer because of the amount of water molecules that need to be processed by your body for hydration.

Conversely, micro-clustered water, or water that contains only five or six molecules per cluster, will be that much more hydrating, soluble and permeating for the cells and the body. In essence, it’s wetter water, and because there are fewer molecules, more water will be absorbed into the cells at a faster rate.

If it’s confusing, think of it this way: Imagine micro-clustered water as a handful of BB’s compared to a softball. If you throw a softball at a chain link fence, it won’t pass through. However, if you throw the BB’s at a wire fence they will pass through. Micro-clustered water is like that. It permeates the cells of your body, much like the BB’s through the fence, hydrating your body within seconds of drinking it, leaving you less bloated and more comfortably hydrated.

By drinking water that contains fewer molecules, or micro-clustered, alkaline, ionized water like Alkame Water, you can hydrate your body more quickly and efficiently, enhance your energy levels, improve your aerobic capacity and health, and boost your immune system through added antioxidants in the water.

The benefits of drinking clustered water were upheld by an independent study conducted by the Chinese Health Care Science and Technology Society, which found that 60 percent of people who drank clustered water had their cellular hydration level increase tenfold.

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The Science of Water: What You Drink and Your Immune System

By at August 10, 2014 | 6:20 PM | 0 Comment


Most people know that their bodies are made up of a great deal of water, but may be surprised to learn that number is about 70 percent—and yet studies show we don’t drink enough to replenish what we need.

Other drinks to be sure, but water? Not even close.

Emphasizing this point is a study conducted by Dr. Alyson Goodman for the Centers of Disease Control and Prevention that suggests one in 10 Americans drinks no water every day.


She calls these results “mindboggling.”

“Water is vital for life,” says Goodman. “Many health risks decrease when you drink plain water.”

Goodman believes that the non-water drinkers are getting their water from coffee, sodas, food and other sources, which might theoretically be okay, except for the calories that are associated with those other liquids.

According to Dr. Theodore A. Baroody, in order for a body to function well, it must have water, and in order for it to function properly, it must continuously work to maintain a proper pH or chemical balance.

To this end, the benefits of drinking water can’t be measured (preventing dehydration chief among them), however, adding alkaline water to a diet already rich in nutrient dense foods can help maintain a body’s pH balance, as well as aid in avoiding cancer, weak bones, premature aging and fatigue.

“An unbalanced pH can force your body to borrow important minerals from your vital organs and bones in order to remove excess acid,” Baroody says.

Water such as Alkame Water not only helps regulate these important pH balances in the body, but can boost the immune system, improve cardio-respiratory function and enhance energy levels. It even fights oxidative stress and free radicals.

Unlike its tap and bottled counterparts, Alkame Water goes through a process called “micro-clustering,” in which the molecules that make up water are broken up into smaller “clusters,” allowing body cells to absorb the water much faster, and in turn hydrate you more efficiently.

“If someone were to ask me, ‘What is the one thing I can do to have better health?’ Then the answer would be simple: Start drinking alkaline, ionized water,” says Dr. Robert O. Young, PhD, author of the “The pH Miracle.”

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What You Should Know About Natural Food Coloring

By at August 10, 2014 | 5:08 PM | 0 Comment


When you walk down the aisles of your local grocery store, there’s a good chance you’ll see a parent or two scrupulously reading packaging for buzzwords, like healthy, organic and natural — the list goes on. Maybe you’re one of those parents.
When making food decisions for your family, you might be looking for healthy, delicious options that your children will want to eat. Notorious for being picky eaters, however, kids won’t eat something unless it looks good. So, you must add one more element to your shopping criteria: visual appeal — namely coloring.
Yogurt needs to have a pretty pastel hue. Fruit juices need to have sweet shades. And each cereal flake needs to look as inviting as the box promises — like more than, well, just oats. The big question: How can this happen naturally?
“Natural colors are derived from all the active ingredients responsible for colors found in nature, like plants, fruits and vegetables,” says Tammi Higgins, Natural Colors Commercial Development Manager at FMC. “They’re used in food and beverages as an alternative to artificial colors made from coal tar and petroleum. Nature is able to provide bright and vivid colors in every shade of the rainbow.”
Think of grapes and red beets — likely items in your fridge.
Anthocyanins, derived from grapes and other fruits and vegetables, impart vivid pink to red to purple hues in a wide range of foods, including fruit chews and fruit-based beverages. And the beetroot helps intensify the color of tomato paste or achieve that familiar red in red velvet cake.
Annatto is also one of those beautiful color sources found in nature. It is the seed of the tropical bush Bixa Orellana — known as the lipstick tree — which is a plant native to Central and South America. In addition to being used as a spice in traditional cooking, annatto seeds can deliver a bright yellow to orange color, a hallmark of macaroni and cheese — a perennial family favorite.
Foods with natural coloring offer a cleaner label with recognizable, non-chemical ingredients. Natural colors are derived from sustainable sources and adhere to vegan, Halal and Kosher standards. They can even be certified organic.
So, as you comb the grocery aisles for healthy alternatives for your family — or the occasional candy-coated chocolate treat — look for foods enhanced with colors from nature. Remember, anytime something is added to food, like a natural color to enhance its hue or salt, to preserve it, it’s considered an additive. But when that additive comes from Mother
Nature, you can feel confident that you’re making a smart choice.

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Coffee Beans Buying Guide

By at August 5, 2014 | 7:00 PM | 0 Comment


For centuries, coffee has been one of the most beloved drinks worldwide. Whether in a coffee shop, a restaurant or at home, People around the world drink it and enjoy it. Coffee has many varieties and tastes. One drink of coffee does not always resemble another.

Coffee beans make a huge difference when it comes to the taste of coffee. Good quality beans are the first and most important step to achieving a great quality drink. But with so many varieties on offer, it might be a daunting experience to make your selection. Thats why while choosing coffee beans you should have at least a basic knowledge about the subject and make sure your supplier is a professional and only offers good quality ingredients.

The main types of coffee beans come from Coffea Arabica and Coffea Robusta. Coffea Arabica is considered a higher quality ingredient, but Robusta may also produce a decent drink. Other species like Coffea Liberica and Coffea Stenophylla are less commercially successful.

Another important factor to consider when buying beans is their geographic origin. Coffea Arabica growing in India may produce a totally different flavor than the ones raised in Central America. Even within those regions you may find sub-regions that will produce various flavors. So consult your supplier as to the source of the ingredients and their respective flavors.

The roasting process is also a very important influencer on the ingredients quality. While you can find good commercial coffee beans, artisanal coffee roasters produce the best quality ones. Blends potentially produce better flavors.

Once you have established the source and types of coffee beans that you want to buy make sure you follow these steps, which will help you ensure you buy good quality ingredients:

1.Predetermine what kind of flavor you enjoy: mild or full-bodied, floral-tasting, nutty or winy, and so on, and select the products accordingly

2.Buy freshly roasted beans, for the best quality drink

3.Smell them Good quality beans look and smell appetizing

4.Taste before you make your purchase You can tell which ingredients taste well even in their raw shape.

5.Check whether they are broken or splintered Damaged ingredients will also damage the quality of the drink they make

Paying attention to the advice offered in this article will help you make a better, more educated purchase when you start your journey towards the best coffee for you. However, there is nothing better than experimenting. After you try a few types of beans, from various sources and roasters, you will eventually land on the one best suited for you.

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Bee Pollen. A wealth of health.

By at August 1, 2014 | 6:49 PM | 0 Comment

  1. Energy Enhancer – The range of nutrients found within bee pollen makes it a great natural energizer. The carbohydrates, protein and B vitamins can help keep you going all day by enhancing stamina and fighting off fatigue.
  2. Skin Soother – Bee pollen is often used in topical products that aim to treat inflammatory conditions and common skin irritations like psoriasis or eczema. The amino acids and vitamins protect the skin and aid the regeneration of cells.
  3. Respiratory System – Bee pollen contains a high quantity of antioxidants that may have an anti-inflammatory effect on the tissues of the lungs, preventing the onset of asthma.
  4. Treating Allergies – Pollen reduces the presence of histamine, ameliorating many allergies. Dr. Leo Conway, M.D of Denver Colorado, reported that 94 percent of his patients were completely free from allergy symptoms once treated with oral feeding of pollen. Everything from asthma to allergies to sinus problems were cleared, confirming that bee pollen is wonderfully effective against a wide range of respiratory diseases.

  5. Digestive System – In addition to healthful vitamins, minerals and protein, bee pollen contains enzymes that can aid in digestion. Enzymes assist your body in getting all the nutrients you need from the food that you eat.

  6. Immune System Booster – Pollen is good for the intestinal flora and thereby supports the immune system. According to holistic health expert Dr. Joseph Mercola, bee pollen has antibiotic-type properties that can help protect the body from contracting viruses. It’s also rich in antioxidants that protect the cells from the damaging oxidation of free radicals.

  7. Treats Addictions – Used holistically for healing addictions and inhibiting cravings by suppressing impulses. Because bee pollen crashes cravings, it is a very useful research is needed into this benefit, particularly when it comes to weight management.

  8. Supports the Cardiovascular System – Bee Pollen contains large amounts of Rutin; an antioxidant bioflavonoid that helps strengthen capillaries, blood vessels, assists with circulatory problems and corrects cholesterol levels. Its potent anti-clotting powers could help prevent heart attack and stroke.

  9. Prostate Aid – Men who suffer from benign prostate hyperplasia can find relief by using bee pollen. Bee pollen can help reduce inflammation to stop frequent urges to urinate.

  10. Infertility Problems – Bee pollen stimulates and restores ovarian function, therefore may be used to assist in accelerating pregnancy. As well as being a hormonal booster it is also a great aphrodisiac!


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Support Local? Buy Local?

By at July 22, 2014 | 10:43 AM | 0 Comment

green back ground

You have probably heard these phrases recently, but what do they actually mean? What are some common misconceptions? How does a business support local? How can you buy local? What is good about buying local? We will talk about some of the questions you may have said in your mind or have asked someone and been given different answers.

What does it mean to buy local or support local?

Buying local and supporting local are basically the same thing. Buying local means that dollar you spend stays in the community that your are purchasing the product in. Just because a business is physically small or around you doesn’t necessarily mean they support local. It means that your dollar is supporting the owner and the employees and the people who created the product for that small business. Usually it takes 5 or 10 time the amount of people to create that product then it takes to sell it. Support locally sourced small businesses not just physically small places.

What are common misconceptions about buying local/support local.

“A business supports local because they are there or small”(THIS IS WRONG). A BUSINESS DOES NOT SUPPORT LOCAL IF THEY DO NOT SOURCE THEIR PRODUCT OR INGREDIENTS LOCALLY. If a business does source their product locally then the dollar you spend at that business stays in the community where you purchased the product. Your dollar goes back to the cooks, servers, managers, owners, farmers, delivery drivers, brewers, winemakers, and to the kids and families of these workers. The money stays in the community where you are buying the product  and helps grow the LOCAL ECONOMY wherever you are.  If a business doesn’t source their ingredients or product locally then your dollar stops at the surface of the establishment.   Most of the restaurants that you go to that are franchises or corporately owned do not source their product locally. They have rigorous rules they must abide buy or they are fined a lot of money. Keep in mind where the ingredients come from, who is handling your food, how far has it come to get to you, the freshness of the food, and are the workers justly paid for their hard work. I can guaranty you that US Foods(and other food distribution companies)can not confirm all of that to you, and if they could you would not be pleased with their answers.

What is good about buying local?

Buying local as you know means sourced locally. If its sourced locally then it comes from a place near you. If it comes from a place near you then it has had less chance for contamination, it has been picked at the proper stage of life, it has had less hands on it, your dollar is staying in the local economy, you are singlehandedly creating more jobs and assuring those jobs are needed, you are voting with your food dollar, your assuring proper nutrition for your family,  and most importantly you are making your own decisions for your family, and not relying on the government or some LARGE company that will feed you lies about the nutrition in their product.

How can you buy local?

One really easy way to buy local is look for phrases like “Farm to Table” “Locally Sourced” “Locally Caught Grown Made”. Another great way to make sure you are supporting local is download the Eat Drink Local app in the app store for your iPhone. This is a great way to buy local and find places that support our stand on locally sourced ingredients.



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Organic Milk vs. Conventional Milk

By at July 21, 2014 | 2:53 PM | 0 Comment

cow organic

According to a nation wide study Organic Milk contains substantially higher levels of healthful fatty acids then compared to conventional milk.


“Researchers tested milk from seven regions over 18 months and found that whole milk from organic dairies had far more Omega-3 fatty acids and fewer Omega-6 fatty acids. Some studies have attributed a high Omega-6 to Omega-3 ratio to health problems in humans.”

-“More Healthy Fatty Acids Found In Organic Milk” – Kenneth Chang, New York Times, 12/9/13


Organic farming requires that dairy cows spend time in a pasture, eating grassy plants that are high in heart healthy Omega-3s. On conventional farms, most cows are fed corn, which is high in Omega-6s. Even though the total amount of fat was about the same in Organic Milk and Conventional Milk samples, organic whole milk was found to have 62 percent more Omega-3s and 25 percent fewer Omega-6s.

“Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition…” by C.M. Benbrook et al., PLOS ONE, 12/9/13

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Quinoa is AWESOME

By at July 18, 2014 | 2:50 PM | 0 Comment

Organic Quinoa

One cup of cooked quinoa contains 8 grams of protein, more then 5 grams of fiber, no saturated fat, no cholesterol, rich in vitamin B, magnesium, zinc, calcium, copper, iron, and its gluten free. Cooking it is much like rice and only takes a few min, and it can be added to anything. Its is a great dietary choice for regulating blood sugar due to its substantial protein and fiber.  It has 21 amino acids, 11 of which are synthesized by the body and nonessential. The remaining 10 are essential and are what makes this super seed the only seed for which this is true-a complete protein!!


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Quality of Fresh Produce : Time, Tempature

By at July 5, 2014 | 12:40 AM | 0 Comment


Having taken a little while to think about the last 15 years of fresh produce quality inspections that have passed through this office while I have been here, it occurs to me that there are only a finite number of contributing factors when I think about what really damages food within the distribution chain. This is especially true if I focus on a specific food category such as fresh produce, as I was doing this afternoon. It may warrant a separate entry to look at some different food types such as vacuum packed meat or dairy, but in terms of fruit and vegetables, if you are involved in the purchasing or distribution of fresh produce, I would estimate that controlling these 4 points would put you in control of 90% of your ‘in-distribution’ quality factors.

Food Quality Factor 1 – Time

This is, after all a perishable product. In fact, for some products it can prove extremely difficult to reduce the time in distribution to a period which is going to leave enough shelf life and remaining food quality to really get use out of the product. In these circumstances it is vital that the food distribution is set up in a way that will minimise extra time in distribution caused by incorrectly picked items as an example, or incorrectly rotated food picking in cases where stock is held in distribution centres.

Food Quality Factor 2 – Temperature

This may be the hardest element to control of all, as many organisations involved in large scale food purchasing and distribution are having to move a wide range of products in a single vehicle, which more often than not requires a single temperature. We have all had to put up with the quality impact on bananas when they are kept by a supplier in double figures Celsius to ripen at the right time for supply to the customer, then stored and distributed at three degrees to cater for those products which need low temperatures for food safety reasons, then kept out of the fridge at a retail or catering type of unit once they arrive. That change in temperature alone, aside from the effect of the lowest temperature, can be devastating.

On the other end of the scale, it can be equally difficult to maintain low temperatures during warm months during those multi-drop parts of food distribution. This entry is about food quality rather than food safety, so we won’t get stuck in the potential risks other than to food quality and shelf life expectations, but it is entirely possible for goods to encounter temperatures twenty Celsius for extended periods of what is expected to be a chilled distribution chain. Food quality will almost immediately begin to suffer under these circumstances.

Managing to control these two extremes will have a major impact on both visible food quality, such as the defects you can see on arrival at its final destination, and also on the invisible quality such as the keeping quality of what can be a very perishable food category.

Factor 3 – Handling and placement

This is the big human factor, and effective training and motivation at this stage can be invaluable. It is all too easy to pick and throw boxes around in distribution, causing crushing damage to lighter and more delicate products when they are placed under heavier items. However, a well organised picking and packing system, combined with a team who understand the basic needs of the product type they are managing can make the difference between your delivery of fresh produce being fresh and sound on arrival, or damaged to the point that you have to replace at significant cost through alternative suppliers.

All of these points are of course working from the starting premise that your product is entering your particular area of the food chain in excellent condition. Controlling food quality before that stage may be a good topic for another day! You can of course get in touch with us about any aspects of food quality which might interest you by visiting

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Jeffrey Marcic

By at July 1, 2014 | 1:38 PM | 0 Comment


My Story…

My name is Jeffrey Marcic & I have had a bit of an unusual life. At thirteen I started taking college classes as a dual-enrollment student. After receiving my associates, I then decided that it would be smart to specialize my skillset and learn a trade. Let’s just say that this was one of my better decisions in life.

After enrolling myself into a trade school for one year, I served as an electrician for the three years following. From there I started a construction company with my two brothers and brother-in-law. One year deep into the business I realized that it would be beneficial to further my education so that I could learn the ins-and-outs of building a successful business. I began attending the University of Florida and put the construction business on hold. While at U.F. I was given the opportunity to help open a restaurant in downtown Gainesville called SMOKEHOUSE featuring a high-end BBQ menu, furnished with a hydroponic green house on top. After eight months of being the General Manager I decided to step away and re-engage myself in my studies and the extra curricular activities U.F. had to offer. I ended up competing in a series of Start-Up Events around the University where you and a team compete to take an idea and mold it into a business within fifty-four hours. This experience not only allowed me to realize my creativity’s potential, but I also began to develop what a true business-minded individual hopes to maintain – ambition.

After one successful Start-Up event, I was talking with Gavin Jordan, a long time friend who wanted to start a blog talking about cool places to eat in the city. A light went off in my head as I thought back to SMOKEHOUSE and how we did our best to source locally. There, Eat Drink Local was born. Eat Drink Local is the online source for finding what is “Locally Caught, Grown, Made” and promoting the producers & retailers who sell their goods. Eat Drink Local began as a website ( but is now an iOS app and we are working to soon launch the Android version.

In fall of 2013 I received an offer from Tyco IS to work as a Account Manager for Integrated Systems in their Advanced Integration Division just outside Philadelphia. Seeing this as a genuine opportunity that I could not refuse, I moved up to Philly with no hesitation. After 2 rough north east winters I decided it was time to move south…. Fart south, so I transferred to the Fire & Security Division of Tyco in Miami, Florida where I now work with clients in need of enterprise level Fire & Security systems.

As for my aspirations, I want to  help businesses & entrepreneurs succeed in growing and maintaining their business through technical innovation and ingenuity!

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Ancient Wheat? (Non-GMO) VS GMO Wheat

By at June 21, 2014 | 2:15 PM | 0 Comment


Ancient wheat, which is also known as Einkorn wheat, is wheat in its purest form without all the processing which most wheat undergoes. Some of the ancient grains include farro, quinoa, emmer and spelt. These ancient wheats are non-GMO & non-hybridized whilst crops such as soybean, commercial wheat and corn are often GMO or hybridized.  As with choosing any food, it’s beneficial to choose locally sourced wheat to reduce your carbon footprint. You can find locally caught grown made wheat products at your local health food store.

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From Bark to Wine Stopper to Footwear — the Story of Cork

By at May 28, 2014 | 12:20 AM | 0 Comment


Every time you buy a bottle of wine sealed with a natural cork stopper, you’re helping to sustain one of the world’s most biodiverse forests and protect an extraordinary ecosystem.

While it might seem counterintuitive, the best way to ensure that there is no shortage of cork is to use more cork. That is because the greater the demand for cork, the greater the economic incentive to protect the cork oak forests for future generations.

The 6.6 million acres of cork oak forests in the Mediterranean Basin not only serve as a refuge for endangered species, they also help reduce greenhouse emissions. It seems like a small thing, but every cork stopper represents a carbon offset of 113.5 grams. Looked at differently, the 6.6 million acres of Mediterranean cork oaks capture approximately 14.4 million metric tons of carbon dioxide.

Not only do cork oak forests provide a significant carbon offset, but cork stoppers are 100 percent natural and recyclable; they are truly the gift that keeps on giving.

“We have recycled more than 47 million cork stoppers and have planted more than 8,000 cork oaks,” says Matt Hughes, brand manager at ReCORK, North America’s largest cork recycling initiative. “Our recycled corks are used to replace petroleum-based materials in consumer products and to extend the useful life of wine corks.”

Contrary to popular opinion, cork oaks are never harmed or cut down during the harvesting process. Highly skilled professionals use axes to safely and carefully strip the bark. On average, 90 to 130 pounds of bark are harvested from each cork oak. Each tree can produce enough cork for 4,000 to 6,000 stoppers.

Cork’s unique attributes make it a highly versatile material. Because cork is composed of a honeycomb of microscopic cells, it is very light, easy to compress yet strong, impermeable to liquids and gases, adaptable to temperature and pressure, an insulator against moisture and noise, and resistant to fire. When it comes to preserving wine, cork allows just the right amount of oxygen to interact with the liquid, making it the perfect material to allow wine to age properly. And when it comes to the wine experience, no artificial stopper can come close to reproducing the iconic “pop” when the cork is removed.

In recent years, fashion designers and shoe manufacturers such as Stella McCartney and SOLE have started to use cork to create their signature footwear.

Says Mike Baker, Founder and CEO of SOLE: “The transformation of used wine corks into durable and attractive footwear is an elegant way to extend the lifecycle of this remarkable material while providing consumers with a terrific new product that literally lightens their carbon footprint.”

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Solar Power Helps

By at May 28, 2014 | 12:16 AM | 0 Comment


Savvy consumers are turning to solar energy to beat the escalating price of electricity.

Thanks to technological advances and attractive rebates, home solar-electric systems are more popular and affordable than ever. Last year, Americans installed 792 megawatts of residential solar systems, enough to power the equivalent of more than 130,000 homes.

In Southern California, Cheryl and Robert Boland faced electrical bills that averaged $300 a month and spiked to nearly $600 during the dog days of summer. Then the Bolands installed solar panels on the roof of their Apple Valley home. “Now our utility bill averages about $1.75 each month,” said Cheryl.

“When I compare the cost of installing the system with what we will save on our bills over the next two decades, solar gives us an incredible return on investment. For us, it was all about the money.”

For homeowners interested in using solar panels to combat high energy bills, here are four important points to consider:

Reliable solar panels. Because home solar-energy systems should last for at least 25 years, homeowners must know theirs is built to last. Many customers find assurance in purchasing products with proven longevity. “We chose panels from SolarWorld, a long-standing American manufacturer,” she said.

The right installer. Experience and reputation are critical in selecting a solar installer. This solar professional will not only design your system and install the panels, but he or she will guide you through the process of obtaining tax incentives, rebates and financing options, potentially saving you thousands of dollars. To find a qualified installer in your area, visit

Smart system design. A residential solar system must be designed to produce the right amount of power for your home and lifestyle. A good installer will review your previous year’s energy bills along with the orientation and shading of your roof. Check your installer’s credentials for signs of trustworthy certification, for instance, as a manufacturer’s authorized installer.

Guaranteed performance. A factory process called “plus sorting” ensures that solar panels are tested to meet or exceed their nameplate power rating. Without plus sorting, system owners can find their systems producing as a much as 5 percent less energy than advertised. In addition, a 25-to-30-year linear warranty and 10-year workmanship warranty provide consumer protection.

With these four components in place, homeowners often experience a 50 percent decrease in their electric bills, and sometimes eliminate their bills completely.

For more information on a solar solution for your home, visit

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Fair Trade Certified?

By at May 17, 2014 | 11:02 PM | 0 Comment


Products that have the Fair Trade USA Certification have been independently verified as complying with “fair” practices from farm to fork. The products that have this label are from farmers and workers that were justly paid for their labor.  The origination was founded in 1998. One of the things that I find amazing is that they say they don’t do CHARITY. What they do instead is teach people sustainable farming practices to carry on for the next generation.  THAT IS AMAZING!

The Fair Trade Certified website


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