81. Grain Mill Nutrimill Bosch Mixer Best Wheat Flour Grinder Mills Wheat grain flour mills, mixers more. Free Shipping, Personal service. Grain Mill Flour Mill Wheat Grinder food Dehydrators for Perfect Presveration http://www.pleasanthillgrain.com/

Pleasant Hill Grain Fine Kitchen Equipment Would you like to buy the very best... for less... and enjoy personal service too? At Pleasant Hill Grain we offer the finest kitchen tools, at great prices, and provide personal service both before and after your purchase. We appreciate your visit today and hope you enjoy your time at our shop. Please call or e-mail if you have questions or if we can assist you in any way. We like to help and we'd love to hear from you! 1-800 number below for orders or assistance Shop with confidence: 30-Day Satisfaction Guarantee Our Company Policies See Nutrimill + Whisper Mill + Family Grain Mill + Ultramill grain mills on this page, or click links for more products: Bosch Universal Mixer Grain Mills: Tastiest, Truly Nutritious Flour Kuhn Rikon Stainless ... E-mail HearthKit Stone Oven Convert to a Stone Hearth oven in just minutes! See the HearthKit Apple Cider Season! Apple pressing time builds fabulous family memories! And did you know the apples can likely be FREE?

82. CityBeat: Alternative Health (1999-01-28) Most bread is not whole grain. How many restaurants do we go to that cook andpresent whole has been adulterated by history and current food services. http://www.citybeat.com/1999-01-28/altheath.shtml

cover news columns music ... home Special Sections CEA 2003 Best of Cincinnati Dining Guide Election 2003 ... Contact/Staff List volume 5, issue 10; Jan. 28-Feb. 3, 1999 Search: Recent Issues: Archives Alternative Health Also This Issue Diet and Health: The Cook Isn't the Fat Guy By Russell Firor As I said in my first article about the name, Alternative Medicine, much of what we see as alternative is not new. The concept of food as medicine goes back about 5,000 years, if not longer. Diet in America has most popularly been altered in an attempt to acheive weight loss. I say in an attempt because the use of dieting alone, although one might lose weight temporarily, most often leads to a rebound weight gain. Consistently, those who keep their weight off, in many studies, are those who combine other factors, especially an excercise program, with a diet. This has led to the use of medical diets, the liquid protein diet for example, which require medical supervision and do promote rapid weight loss. The problem again is that no one can stay on such a diet forever, and rebound fat often takes over. But food is not just about losing weight. Food is about life and health. This raises the question as to what is the optimal diet. It also forces us to question just what fad diets are, without substantiated health benefits, and what is the time and place, if any, for supplemented vitamins, minerals and specific medicinal foods.

83. INTRODUCING VEGETARIAN OPTIONS INTO FOODSERVICE As vegetarian menus continue to grow in popularity in the foodservice arena, Vegetarian chili or bean soup served with a salad and bread can provide a http://www.andrews.edu/NUFS/foodservice.htm

INTRODUCING VEGETARIAN OPTIONS INTO FOODSERVICE by Nancy Berkoff, RD, EdD, CCE Vegetarian menus continue to grow in popularity for restaurants, colleges and universities, cafeterias, hospitals, soup kitchens, and other foodservice operations. A Dining Poll conducted in 1999 by The Vegetarian Resource found that about 5% of people always order a dish without meat, fish or fowl when dining out. Almost 60% of people sometimes, often, or always order a vegetarian item when dining out. Almost all colleges and universities serve vegetarian options daily and many have vegetarian (and in some cases vegan) dining halls. As vegetarian menus continue to grow in popularity in the foodservice arena, there are many opportunities for nutrition professionals to share their expertise in the area of vegetarian foods and nutrition. This article will provide some background information on vegetarian foodservice and resources for learning more. We surveyed some chefs who were adding creative vegetarian items to their menus to learn how they went about doing this. Look at the regular menu.

84. Foodservice And Quantity Cooking Links - The Recipe Link grains and Breads, Breakfast, Desserts, Main Dishes, Salads and Salad Dressings Professional Foodservice Resource Employment Services, Education Sites, http://www.recipelink.com/foodservice.html

Recipe Links A-Z Index Boards Clippings Home Page Search DAILYS: Food Columns Today's Swap Today's Menu TOPICS: Baking Barbecue Beginners Breadmaker Brunch Cakes Cards Chefs Chocolate Companies Cookbooks Copycat Crock Pot Diabetic Diets Ethnic Gingerbread Ham Health Holidays Kid's Low Fat Magazines Meal Plans Mixes Net Search Newspapers Nutrient Data Parties Picnics Preserving Restaurants Software Schools Turkey TV Chefs MORE... Board Topics COOKING: Cooking Club Daily Swap Baking Copycat Dinner Ethnic Foodservice Frugal Heirloom Holidays Low Fat Lunch Make Ahead One or Two Outdoor Parties Preserving Quantity Vegetarian OTHER: Chat-Books Chat-Misc Collectibles Contests Gadgets Gardening Groceries Hobbies LIST ALL Shopping Kitchen Link Cookbooks Amazon Free Offers What's Cooking: Today at TRL: Favorite Forums: Restaurant and Copycat Recipes Make Ahead Cake Recipes Jar Mixes ... Hurricane Katrina Links - How to Help - How to Find Help - Please Click Here Foodservice Links Books Professional Cooking - Bestsellers Quantity Cooking - Bestsellers More... At Recipelink.com: Cooking Schools/Institutes Party Plannnig Professional Chefs, Celebrity Cooks Quantity Cooking Forum ... Recipes From Restaurants Equipment/Supplies/Products Food Management Magazine Buyers' Guide (free registration required) Food Master Equipment Search Ingredients Search NACUFS - The National Association of College and University Food Services - Home Page NAFEM - North American Association of Food Equipment Marketers - Home Page Industry Resources Prepared Foods - Prepared Foods Magazine Uniform Code Council - Foodservice News (related to bar coding)

85. Breads, Cereals, Rice And Pasta The Grain Products Group Fiber is found only in plant foods like wholegrain breads and cereals, beansand peas, US Department of Agriculture, Cooperative Extension service, http://edis.ifas.ufl.edu/HE936

Whole Document Navigator (Click Here) Top of Document What counts as one serving? Be choosy Adjust your recipies Tips about preparing breads, cereals, rice and pasta Fiber is a necessary part of a healthful diet Buying tips for the bread, cereal, rice and pasta group Choose foods from each of five food groups Footnotes Breads, Cereals, Rice and Pasta: The Grain Products Group Glenda L. Warren Choose 6 to 11 servings every day. Choose whole-grains frequently. What counts as one serving? 1 slice of bread 1 ounce of ready-to-eat cereal 1 small roll, biscuit or muffin 3 to 4 small crackers or 2 large crackers You need at least 6 servings of grain products in your diet and 3 to 5 of those servings should be whole grain products, so choose whole-grains frequently. Breads, cereals, rice, and pasta form the base of the Food Guide Pyramid. They contribute starch (complex carbohydrates), several B vitamins, minerals, and protein to a balanced diet. Whole grains are also good sources of fiber in addition to providing starch. Whole grains also provide folate, magnesium, and phosphorus in addition to the nutrients found in enriched products. Dietary fiber provides bulk to the diet and helps to move waste through the intestinal system, so it helps prevent and treat constipation and some conditions that irritate the bowel. Some types of fiber help prevent constipation, and other kinds may help lower blood cholesterol.

86. Food Guide Pyramid: Breads, Cereals, Rice And Pasta, NF93-119 Breads and other grain foods have been labeled by some as fattening . Whole grain breads, bran cereals and other whole grain foods can easily provide http://ianrpubs.unl.edu/foods/nf119.htm

Nebraska Cooperative Extension NF93-119 Food Guide Pyramid Breads, Cereals, Rice and Pasta Linda Boeckner, Extension Nutrition Specialist, Panhandle Research and Extension Center Previous Category Catalog Order Info Overview The United States Department of Agriculture's Food Guide Pyramid outlines foods that individuals aged two and over should eat each day. This general nutrition guide encourages Americans to eat a variety of foods from each of five basic food groups. Foods in each group provide important nutrients, and individuals need to eat foods from each group daily in order to get the necessary amounts of these essential nutrients. This fact sheet provides a closer look at the Breads, Cereals, Rice and Pasta Group . The Pyramid recommends getting six to 11 servings of breads, cereals or other grain products each day. Fitting Grains Into Your Daily Plan Foods in the bread and cereal group come in a variety of forms from crackers, rolls and pancakes to spaghetti. If you are looking for variety in your food choices, this food group can certainly provide it. Breads and other grain foods have been labeled by some as "fattening". However, it is what you add to these foods that adds fat and extra calories. Use spreads, sauces and gravies sparingly with bread and cereal products, or use low-fat or fat-free products. Concentrate on selecting a wide variety of breads, rolls, pasta and rice dishes that are made with less fat.

87. ContraCostaTimes.com 08/09/2005 Some Companies Now Offer Some companies now offer disguised whole grain foods. By Emily Fredrix Although these new breads have less fiber than whole wheat bread between 3 and http://www.contracostatimes.com/mld/cctimes/news/12337993.htm

88. CTV.ca | White Bread Gets Whole-grain Makeover And whole grain bread that s white? I don t know how people will respond to that, Shiman said. Web Links. ConAgra Foods Grain Foods Foundation http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/1123587404975_79/?hub=Health

89. The University Of Western Ontario-Department Of Housing & Food Services-Nutritio Enjoy a VARIETY of foods. Emphasize cereals, breads, other grain products, Residence food Services also offers Interactive@ cooking four times a week http://www.uwo.ca/hfs/food/nutritn/faq.htm

FAQ Frequently Asked Questions about Nutrition, Dieting and Health How can I find out if my iron status is adequate, considering that I rarely eat red meat? How can I keep a healthy, delicious and varied diet while on the residence meal plan? How can I lose Weight? Is it better to have three main meals or a greater number of smaller meals and snacks? ... Nutrititon and Streess 2 . How can I find out if my iron status is adequate, considering that I rarely eat red meat? If you suspect that you may need to increase your iron intake, begin now to include more iron rich foods in your diet. You may also want to see your doctor to conduct tests to determine if your iron status is adequate. No single food group can provide all the iron your body needs. Cereal products, legumes, wheat germ, blackstrap molasses and eggs as well as prune and tomato juices, granola, brown barley, liver and other organ meats can help boost the amount of iron in your diet. It is important to consider not only the amount of iron present in the foods you eat but also how easily your body will absorb it. Three factors which influence the absorption of iron are the form of iron eaten (AHeme@ iron from animal products is better absorbed), the combination of foods eaten and your iron status. Vitamin C can enhance the absorption of iron from plant sources by 85%.

90. Whole Grains Just Made School Lunch Menus A Whole Lot Better; New Marketing, ConAgra Foodservice. With Ultragrain, kids love whole grains awhole lot. (iii) ConAgra School Foodservice, customer data, July 2005 http://home.businesswire.com/portal/site/google/index.jsp?ndmViewId=news_view&ne

91. Seattle Post-Intelligencer: AP - Health/Science: And whole grain bread that s white? I don t know how people will respond to that, Shiman said ConAgra Foods http//www.conagrafoods.com. Wonder bread http://seattlepi.nwsource.com/national/apscience_story.asp?category=1500&slug=FI

92. The National Restaurant Association Restaurant Hotel-Motel Show | News | Story Other companies that introduced or offered wholeand multi-grain foods at the Master food Services Chefs from the MARS Inc. division prepared risotto http://www.restaurant.org/show/news/story.cfm?ID=412

93. Your Animal's Health -- With Dr. Wendell O. Belfield Those families with companion animals shared their table foods. After WWII, therewas prosperity, service men returned from the wars, millions of homes were http://www.belfield.com/article11.html

Jan/Feb 1999 B efore our present dogs and cats were domesticated, they had to forage for their food as predators or as scavengers. This means that whatever they devoured was in a raw state. As man, canines, and felines began to co-habitate, these animals became useful as , in the case of Egyptian culture, cats were used to keep the mouse population down in the grain stores. Canines, with their keen sense of hearing and smell were sentries to clans of antient humans. For the duties and tasks performed by these animals, they were rewarded for their efforts by humans sharing their foods. As time progressed, these animals became more domesticated and more dependent on humans for food and shelter. As humans progressed so did his companion animals, i.e., when fire was discovered and early humans learned to cook, they shared their cooked foods . As a veterinary practitioner for thirty-seven years and a veterinary meat inspector for seven years, I, in good conscience, cannot recommend raw meat diets to my clients. My advice to my clients is "cook the meat until the redness is gone". When this is done, there is no vomiting, the cholesterol level is normal, the risk of infection by microorganisms and parasites diminishes. It has been observed for the past decade or more that there has been a play on words by some pet food companies in their ads "no byproducts". Byproducts are classified into three basic groups: Inedible, human inedible, and edible.

94. Vegetarian Journal's Foodservice Update, Vol. V No. 4 -- 4-Week Vegetarian Menu Breads and cereal products are enriched and/or whole grain. To subscribe toVegetarian Journal s Foodservice Update, click here and check Add 1 year http://www.vrg.org/fsupdate/fsu974/fsu974menu.htm

VRG Home About VRG Vegetarian Journal Books ... Links Vegetarian Journal's Foodservice Update Healthy Tips and Recipes for Institutions Volume V, Number 4 Autumn 1997 4-WEEK VEGETARIAN MENU SET FOR MEALS ON WHEELS SITES T he Vegetarian Resource Group is very pleased to have had the opportunity to collaborate with the National Meals on Wheels Foundation in the Vegetarian Initiative. Below you will find a four-week vegetarian menu set that is being mailed to over 1,000 Meals on Wheels sites. These menus were designed to meet the needs of the clientele utilizing this program. Many of these individuals are senior citizens that are unable to leave their homes. T F ordering information ). As the previous article states, you may need to make adjustments to these menus to meet the needs of your customers. 4-Week Vegetarian Menu Week 1 Week 2 Week 3 Week 4 Week 1 SPECIFICATIONS: All menus are "no added salt." Canned vegetables and tomato sauce have no salt added. Breads and cereal products are enriched and/or whole grain. Fortified soy milk can be substituted for skim milk; puddings can be made with soy milk instead of skim milk.

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