RE-STOCKED ITEMS

• Tri-tip steaks
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• Wild Red Skinless Canned Salmon
• Amish Raw Cheddar Cheese
• Amish Raw Havarti Cheese
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• Amish Raw Baby Swiss Cheese

PROMO CODE HIDDEN IN TEXT

Don't forget to look for the special promo code hidden in the text for a one time only 12% discount off your next purchase. First 35 users will be able to utilize the code.

The 10 red letters (in sequence) are in the extended articles in this issue and will spell out a string that can be used in the 'promo code' area when you are placing your order. The letters will begin within Catherine Ebeling article after you open the complete article by clicking the link at the bottom of the article.  Remaining clues might be in subsequent sections of the newsletter.

This code only applies on orders weighing under 40 pounds and excludes all sale items.  Your order receipt will not show a credit.  The code simply changes prices on your receipt page in spread sheet format.  Compare receipt to retail store prices if you question the discount.

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ANTIOXIDANT-RICH FOODS LOSE NUTRTIONAL VALUE OVER TIME

For those who swear by antioxidant-rich food and drink, two new studies show those health benefits can wane if the products are stored for too long a time.

The findings focus specifically on how well antioxidant activity holds up in commercially available green tea bags and olive oil when stored unopened and unexposed to light or moisture. And, in each case, the research revealed that steep drops in antioxidant activity take place within the first six months.

"The whole general concept driven by both of these studies is that if we want to maximize the nutritional value of the foods we eat, we really should buy only what we can use in a short period of time," observed Connie Diekman, a registered dietitian and director of nutrition at Washington University in St. Louis.

One study focused on the organic compounds found in green tea leaves that are known as catechins. When consumed in tea, these antioxidant compounds are thought to have a bacterial and virus-fighting capacity, as well as the ability to inhibit cancer cell activity.
However, given that commercial green tea does not spoil and can be shelved for extended periods of time, Mendel Friedman and colleagues from the Albany, Calif.-based Western Regional Research Center of the U.S. Department of Agriculture set out to explore the stability of catechins during long-term storage in homes, restaurants, commercial warehouses, and/or stores.

The team chose eight teas sold commercially in tea-bag form in the United States, Korea and Japan.
The tea bags were kept stored in their original packaging in dark rooms heated to 68 degrees Fahrenheit for one of five different lengths of time: one week, one month, two months, four months and six months. Undesirable moisture exposure was not a factor.

After each period, the teas were ground into powder and mixed with boiling water, before being cooled and analyzed.
"We found that among the teas we looked at there seems to be a progressive decrease in the amount of antioxidants as a function of time," lead author Friedman said.

The team found at least some drop-off in catechin antioxidant content early on in the storage process, and went on to observe that by the end of six months catechin concentrations had plummeted among all eight teas by an average of 32 percent -- a figure the authors characterized as "highly significant."

For their part, the authors of the Italian olive oil study noted that to be considered "extra-virgin," olive oil must be sourced directly from olive tree fruit through a process confined solely to washing, decanting, filtration and high-speed mixing.
The final product is known to be rich in a specific blend of fatty acids and phenolic compounds, the latter acting as antioxidants. Consuming olive oil has long been considered beneficial with respect to lowering the risk for heart disease, stroke and several kinds of cancer.
To explore the durability of antioxidants found in extra-virgin olive oil, Antonella Baiano and colleagues at the University of Foggia in Italy looked at several varieties of the oil that had been produced within 24 hours of having been plucked as olives from two groves located in the Apulia region of Italy. After analyzing the oils during both production and packaging, Baianos team found that antioxidant activity remained unchanged throughout the first three months of storage. However, by the six-month mark, most of the oils had lost about 40 percent of their antioxidant properties.

"So, the message here is that when we go shopping, we need to think about the quantity of produce and fresh foods that we buy," Diekman advised. "This is true whether we're talking about the actual food -- for example, olives -- or whether it is the olive oil derived from the food. The question should be: 'Can you use it within a reasonable period of time?' Because from a nutritional standpoint, big quantities may not be a real dollar savings, when you look at the loss of nutritional value that will occur over time."

Diekman also suggested that consumers should generally favor tinted containers over clear ones, to protect antioxidant, vitamins and minerals from exposure to the sun. In that regard, the authors of the Italian study specifically noted that extra virgin olive oil should ideally be stored in small glass bottles placed in a dark setting at room temperatures ranging from 68 degrees to 77 degrees Fahrenheit.

Connie Diekman, R.D., director, nutrition, Washington University, St. Louis; Mendel Friedman, Western Regional Research Center, U.S. Department of Agriculture, Albany, Calif.; March 2009, Journal of Food Science (HealthDay News) THURSDAY, April 2, 2009

GET ONE OF NATURE'S HEALTHIEST SNACKS

By: Al Sears, MD
Author: The Doctor's Heart Cure

Over the years, I've seen many of my patients struggle with maintaining a healthy diet, mainly when it comes to snacking between meals. Instead of those dreaded potato chips, one of the things I tell them to go for is one of nature's healthiest snacks and one of my favorites... the walnut.

I grew up with grandparents who had a grove of walnut trees. So naturally we ate everything possible with walnuts. My grandmother said they were good for you. It turns out that she was right!

Walnuts are a great source of omega-3 fatty acids and an important source of monounsaturated fats. Their health benefits range from heart protection, to anti-inflammatory properties that help with asthma, rheumatoid arthritis and eczema and psoriasis, to helping fight cancer.

Walnuts have a particular kind of omega-3 fatty acid called alpha-linolenic acid (ALA). In fact, walnuts have more ALA than any other nut. ALA lowers your cholesterol naturally. Both your overall score and, more importantly, your LDL (bad cholesterol) should drop from eating walnuts.

A study in the American Journal of Clinical Nutrition showed that diets that included nuts, either walnuts or almonds, helps lower LDL by as much as 10%.  
Walnuts are also high in antioxidants, more so than other nuts. Plus, they have a flavonoid called ellagic acid. This powerful nutrient, which is found in many types of berries, inhibits the growth of cancer cells.  Ellagic acid not only protects your healthy cells from free radical damage, but it also helps to detox would-be cancer-causing cells and helps prevent cancer cells from reproducing.

These tasty nuts also contain an abundance of the minerals copper and manganese. These are essential in a number of enzymes that are important for antioxidant defense.

For example, the most powerful antioxidant that your body makes, superoxide dismutase (SOD), requires both copper and manganese to exist. You can think of SOD as the powerful "master guardian" of your immune system. It makes your cells more resilient and greatly reduces any oxidative stress and inflammation.  
And if that's not enough, walnuts are also very high in arginine. Arginine helps make more nitric oxide (NO). This helps your blood vessels to dilate, which increases blood flow. This is great for your heart and brain function.

So as you can see, there are plenty of reasons to reach for some walnuts when hunger strikes. They're not only amazingly good for you, since they are packed with protein and the right kind of fat, they make you full right away. A handful of walnuts can wipe out a hunger pang - or a craving for sweets - in a matter of minutes.

Here are some tips to help you get the best freshness, flavor and nutritional value from walnuts.

·    If you're buying walnuts in the shell, make sure the shells don't have any defects - look for little wormholes. Give the shells a little shake. If they rattle when you shake them they are probably old and over dried.
·    Store shelled walnuts in an airtight package. You can store them up to about 6 months if you keep them in the refrigerator. Up to a year in the freezer.
·    If you prefer unshelled walnuts, look for a freshness date on the package. The high oil content makes then highly perishable. Heat and humidity will speed up the process. As with the shelled walnuts, keep them refrigerated and they will last for several months too. Longer in the freezer.
·    Aside from popping a handful of walnuts in your mouth, there's lots of ways to enjoy them. Sprinkle a handful on your salad or yogurt, or experiment with your favorite recipes. I like to add them to chicken salad.

Sources:
Feldman EB. "The scientific evidence for a beneficial health relationship between walnuts and coronary heart diease." J Nutr. 2002 May; 132:10623S-1101S.
Abbey M. et al. "Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and lower density lipoprotein cholesterol", Amer. J Nutr. 2004 May, 59 (5):995
Walnuts. WholehealthMND.com, LLC. 2000.