January 28, 2016 • Cereal, pasta, bread, cookies – what do they have in common? The answer is “folic acid,” a synthesized form of a naturally occurring B vitamin called folate. Folate occurs naturally in some foods such as green leafy vegetables, avocados, red meat and lentils. Almost any processed food made with flour has folic acid.
January 4, 2016 • Potato, Spinach and Thyme Soup recipe designed by Chef Mark Allison, Dole Food Company.
October 27, 2015 • Arugula, Mozzarella and Black Grapes recipe designed by Chef Mark Allison, Dole Food Company.
October 8, 2015 • In this month’s soundbite you will learn how “antioxidants” affect the body’s immune system. Sign up for this month’s AFL presentation by Dr. Surzenko. Also it’s not too early to buy a Christmas present. Consider giving a memorial brick in the NRI’s plaza.
October 1, 2015 • Antioxidants have been in the popular press for more than 20 years and, while many people may not understand what exactly antioxidants do, they have the right idea that consuming foods known to contain high levels of the compounds is better than not consuming them. In its simplest form, an antioxidant is a compound that can be consumed or that the body makes to defend against damaging effects of free radicals, highly reactive molecules that can damage cells and tissues. We are exposed to free radicals through everyday living.
September 24, 2015 • Sunset Slaw recipe designed by Chef Mark Allison, Dole Food Company.
September 12, 2015 • Melon and Shrimp recipe designed by Chef Mark Allison, Dole Food Company.