USANA HEALTH SCIENCES在最新於今天出版的營養補充劑比較指南，再一次獲頒最高殊榮
USANA flagship Essentials and HealthPak 100 nutritional supplements rate 'best of the best' out of 1,600 products evaluated in Canada and United States.USANA Health Sciences, a leading global health supplement manufacturer, once again received 5-Star Gold Standard ratings for its nutritional products in the much-anticipated 4th and latest edition of the NutriSearch Comparative Guide to Nutritional Supplements.™
Author Lyle MacWilliam MSc, FP, a former biochemist and educator, released the 1st edition of the guide in 1999 to help consumers make informed, scientifically based decisions about nutritional supplements. The latest edition features detailed comparisons of more than 1,600 products based on a blended standard created from published recommendations of 12 nutritional authorities and 18 rating criteria developed from scientific literature.
USANA's Essentials and HealthPak 100™ products both received 5-Star Gold Standard ratings and the NutriSearch Gold Medal of Achievement™. USANA is no stranger to this recognition as similar high ratings were given in the first, second and third editions of the guide.
According to the comparative guide, companies that receive 5-Star Gold Ratings must meet the "highest standards of quality in research, formulations and manufacturing." The guide also noted that companies awarded the NutriSearch Gold Medal of Achievement™ have gone to considerable expense to meet and exceed the most stringent of manufacturing standards. USANA was one of only four companies rated this highly and asked by publishers to include a company description within the latest edition of the guide.
"It is gratifying to have our Essentials and HealthPak products independently recognized for excellence," explains Dr. Tim Wood, USANA's executive vice president of research and development. "We applaud Mr. MacWilliam's efforts to raise the bar on quality within the supplement industry."
About USANA:USANA develops and manufactures high quality nutritional and personal care products that are sold directly to Associates and Preferred Customers throughout the United States, Canada, Australia, New Zealand, Hong Kong, Japan, Taiwan, South Korea, Singapore, Mexico, Malaysia, the Netherlands, and the United Kingdom.
Sunday, May 13, 2007
Pre-registration for the Chicago Celebration ends Friday, May 18!
On-site is Available but Why Wait? Register Now!
Pre-registration for the Chicago Celebration ends Friday, May 18!
Don’t miss out on USANA’s first-ever Chicago Celebration held at the Rosemont Convention Center. You won’t want to miss the amazing line-up of speakers. Hear from USANA's management team, the Sports and Medical Advisory Boards, and several of the 2006 convention award winners:
Collette Larsen and Zak Ross, 2006 Distributor of the Year
Lynn Allen-Johnson, 2006 President's Award
Dave and Deanna Waters, 2006 Dr. Wentz Vision Award
Log on to USANAtoday and register now. Click here for a list of FAQs and hotel information.
Pre-registration for the Chicago Celebration ends Friday, May 18!
Don’t miss out on USANA’s first-ever Chicago Celebration held at the Rosemont Convention Center. You won’t want to miss the amazing line-up of speakers. Hear from USANA's management team, the Sports and Medical Advisory Boards, and several of the 2006 convention award winners:
Collette Larsen and Zak Ross, 2006 Distributor of the Year
Lynn Allen-Johnson, 2006 President's Award
Dave and Deanna Waters, 2006 Dr. Wentz Vision Award
Log on to USANAtoday and register now. Click here for a list of FAQs and hotel information.
Vitamin D levels inadequate in half of women treated
Vitamin D levels inadequate in half of women treated with osteoporosis drugs despite efforts to increase knowledge and emphasis on osteoporosis prevention and treatment, research indicates that many women treated for osteoporosis have low levels of vitamin D, a nutrient necessary for adequate bone mineralization. A recent study involved 1,536 postmenopausal women from 61 study sites who had been taking medications for the treatment of osteoporosis for a minimum of three months.
Participants were allowed to have used vitamin D supplements as long as the dosage had remained consistent. Overall, 52 percent of the women had vitamin D levels considered inadequate. Sixty-three percent of women who reported a supplemental intake of 400 IU's or less had inadequate vitamin D levels compared to 45 percent of those whose intake was 400 IU's or greater.
Lower levels were also associated with the lack of physician counseling regarding the importance of vitamin D in bone health. The results of this study emphasize the need for greater education of the public and physicians regarding the significance of vitamin D status in the care of postmenopausal women with osteoporosis.
WELLNESS MISPHITZ recommends the following products to assist the body in recovering and building a well maintained balance of wellness, eliminating many of the bodies’ illnesses though not a cure can assist the body in recovering faster from common illnesses and colds.
Active Calcium, CoQuinone 30 and HealthPak 100
Participants were allowed to have used vitamin D supplements as long as the dosage had remained consistent. Overall, 52 percent of the women had vitamin D levels considered inadequate. Sixty-three percent of women who reported a supplemental intake of 400 IU's or less had inadequate vitamin D levels compared to 45 percent of those whose intake was 400 IU's or greater.
Lower levels were also associated with the lack of physician counseling regarding the importance of vitamin D in bone health. The results of this study emphasize the need for greater education of the public and physicians regarding the significance of vitamin D status in the care of postmenopausal women with osteoporosis.
WELLNESS MISPHITZ recommends the following products to assist the body in recovering and building a well maintained balance of wellness, eliminating many of the bodies’ illnesses though not a cure can assist the body in recovering faster from common illnesses and colds.
Active Calcium, CoQuinone 30 and HealthPak 100
Light Eggplant Parmesan
Light Eggplant Parmesan
(Vegetarian)
Eggplant parmesan is usually made with fried eggplant, tons of mozzarella and parmesan. While delicious, the eggplant quickly becomes a sponge for the oil, and with the addition of mounds of cheese, you end up eating the mother load of all fat bombs. And why go for the bad fat when the good is just as tasty? Olive oil is rich in monosaturated fats, which help reduce bad cholesterol (ldl), and maintain your level of good cholesterol (hdl), improving the overall ratio of ldl to hdl which lowers your risk of heart disease. For this recipe, I've reduced the overall fat by baking the eggplant instead of frying it. I've also cut way down on saturated fats by using egg whites in place of whole eggs, cutting out the mozzerella, and reducing the parmesan cheese to just a sprinkling. It's enough to make your heart sing "That's amore!"
2 lbs. eggplant (about 2 medium eggplant)2 tsp. kosher salt 4 cups Panko bread crumbs (try Ian's Panko Breadcrumbs, original or whole wheat)4 tsp. oregano1/2 tsp. cayenne pepper1/2 tsp. black pepper, divided1 cup spelt flour (try Arrowhead Mills)1 cup egg whites6 Tbsp. olive oil3 1/2 cups simple tomato sauce (try Middle Earth Organics "Organic Tomato & Fresh Basil Sauce" the best jarred tomato sauce I've found)8 large basil leaves1/2 cup firmly packed grated parmesan cheesechopped basil (optional)
Slice eggplant into 1/4 inch thick rounds. Lay out on a large flat surface (large cutting boards, a baking board, or baking sheets all work well). Sprinkle with half the kosher salt. Flip, and sprinkle with other half of kosher salt. Layer eggplant in a colander and set over a large bowl to drain, 1 hour. Lay out several layers of paper towels, spread out eggplant slices in a single layer, top with more paper towel, and press down to absorb excess liquid. Cover two baking sheets with aluminum foil. Place both sheets in oven, each on its own rack, and preheat oven to 425 degrees. Put breadcrumbs in a shallow bowl and combine with oregano, cayenne pepper, and 1/4 tsp. black pepper. In a large ziplock bag, combine spelt flour and other 1/4 tsp. black pepper. Pour egg whites into a shallow bowl and beat with a fork or whisk until slightly frothy. Working in batches, place eggplant slices in bag with flour, shake to coat, remove, dip in egg whites, then dredge in breadcrumb mixture. Set aside onto a plate. Once you've coated all the eggplant, remove preheated baking sheets from oven, drizzle with 3 Tbsp. olive oil each, tilting to coat completely. Layout eggplant on sheets in a single layer. Cook 15 minutes, flip eggplant, rotate and switch trays, and cook 15 minutes more. Remove from oven. Spread 1 cup tomato sauce in bottom of 13x9 inch baking dish. Layer in half eggplant, overlapping as necessary.
Cover with 1 cup sauce. Layer in remaining eggplant. Drizzle remaining 1 1/2 cups of sauce. Lay out basil leaves over top. Sprinkle with 1/2 cup parmesan cheese. Readjust an oven rack to the middle of the oven. Bake eggplant parmesan 15 minutes. Let cool 10-15 minutes before serving. Serves 6.
More Ingredient Changes
(Vegetarian)
Eggplant parmesan is usually made with fried eggplant, tons of mozzarella and parmesan. While delicious, the eggplant quickly becomes a sponge for the oil, and with the addition of mounds of cheese, you end up eating the mother load of all fat bombs. And why go for the bad fat when the good is just as tasty? Olive oil is rich in monosaturated fats, which help reduce bad cholesterol (ldl), and maintain your level of good cholesterol (hdl), improving the overall ratio of ldl to hdl which lowers your risk of heart disease. For this recipe, I've reduced the overall fat by baking the eggplant instead of frying it. I've also cut way down on saturated fats by using egg whites in place of whole eggs, cutting out the mozzerella, and reducing the parmesan cheese to just a sprinkling. It's enough to make your heart sing "That's amore!"
2 lbs. eggplant (about 2 medium eggplant)2 tsp. kosher salt 4 cups Panko bread crumbs (try Ian's Panko Breadcrumbs, original or whole wheat)4 tsp. oregano1/2 tsp. cayenne pepper1/2 tsp. black pepper, divided1 cup spelt flour (try Arrowhead Mills)1 cup egg whites6 Tbsp. olive oil3 1/2 cups simple tomato sauce (try Middle Earth Organics "Organic Tomato & Fresh Basil Sauce" the best jarred tomato sauce I've found)8 large basil leaves1/2 cup firmly packed grated parmesan cheesechopped basil (optional)
Slice eggplant into 1/4 inch thick rounds. Lay out on a large flat surface (large cutting boards, a baking board, or baking sheets all work well). Sprinkle with half the kosher salt. Flip, and sprinkle with other half of kosher salt. Layer eggplant in a colander and set over a large bowl to drain, 1 hour. Lay out several layers of paper towels, spread out eggplant slices in a single layer, top with more paper towel, and press down to absorb excess liquid. Cover two baking sheets with aluminum foil. Place both sheets in oven, each on its own rack, and preheat oven to 425 degrees. Put breadcrumbs in a shallow bowl and combine with oregano, cayenne pepper, and 1/4 tsp. black pepper. In a large ziplock bag, combine spelt flour and other 1/4 tsp. black pepper. Pour egg whites into a shallow bowl and beat with a fork or whisk until slightly frothy. Working in batches, place eggplant slices in bag with flour, shake to coat, remove, dip in egg whites, then dredge in breadcrumb mixture. Set aside onto a plate. Once you've coated all the eggplant, remove preheated baking sheets from oven, drizzle with 3 Tbsp. olive oil each, tilting to coat completely. Layout eggplant on sheets in a single layer. Cook 15 minutes, flip eggplant, rotate and switch trays, and cook 15 minutes more. Remove from oven. Spread 1 cup tomato sauce in bottom of 13x9 inch baking dish. Layer in half eggplant, overlapping as necessary.
Cover with 1 cup sauce. Layer in remaining eggplant. Drizzle remaining 1 1/2 cups of sauce. Lay out basil leaves over top. Sprinkle with 1/2 cup parmesan cheese. Readjust an oven rack to the middle of the oven. Bake eggplant parmesan 15 minutes. Let cool 10-15 minutes before serving. Serves 6.
More Ingredient Changes
Tempeh Stir-fry with Broccoli
Tempeh Stir-fry with Broccoli
Posted by Cybele Pascal on March 7, 2007 - 12:36pm.
(Vegetarian, Vegan, Wheat-Free, Nut-Free)
For this fresh stir-fry, I've replaced meat with tempeh, used low sodium organic tamari (the tamari is wheat free), and used super foods such as broccoli, onions, garlic and ginger, to make for one tasty healthful meal!
Most of us know that eating beef increases our risk of heart disease, but the majority of us don't realize what a heavy toll meat eating takes on the environment. Raising animals for food requires enormous amounts of fuel, fertilizers, pesticides, water and land, and while I'm not advocating we all become vegan, an occasional vegan meal is good for you and the planet. There are many wonderful plant-based protein sources, tempeh being my favorite of all. So this month, try eating green, and give up or cut back on animal products. For more info on "eating green" see the book Six Arguments for a Greener Diet, by the Center for Science in the Public Interest.
8 oz. package tempeh, cut into 1/2 inch cubes (try Lightlife Organic Tempeh with Flax)3 cloves garlic, finely minced2 Tbsp. reduced sodium tamari (try San-J Organic Wheat Free Tamari)1 Tbsp. toasted sesame oil (try Spectrum)2 Tbsp. canola oil1 Tbsp. ginger, finely minced1 medium onion, diced2 large carrots, cut lengthwise into quarters, then cut crosswise into 1/2 inch pieces4 cups broccoli florets1 yellow (or red) bell pepper cut lengthwise into 1 centimeter wide strips 2 tsp. cornstarch1/4 cup water1 tsp. rice wine vinegar
Steam tempeh for 10 minutes. Combine with garlic, tamari, and sesame oil, cover and set aside to marinate 1 hour. Heat canola oil in a wok (or large sauté pan) over high heat until really hot (it will start to ripple). Add ginger and cook 1 minute, stirring. Add onions and carrots, and cook, stirring often, 4 minutes. Add tempeh and broccoli, and cook 3 minutes. Add bell pepper, cook 3 minutes more. Whisk cornstarch and water together until smooth and add to wok with rice wine vinegar. Cook about 1 minute more. Serve over brown rice. Serves 4.
Posted by Cybele Pascal on March 7, 2007 - 12:36pm.
(Vegetarian, Vegan, Wheat-Free, Nut-Free)
For this fresh stir-fry, I've replaced meat with tempeh, used low sodium organic tamari (the tamari is wheat free), and used super foods such as broccoli, onions, garlic and ginger, to make for one tasty healthful meal!
Most of us know that eating beef increases our risk of heart disease, but the majority of us don't realize what a heavy toll meat eating takes on the environment. Raising animals for food requires enormous amounts of fuel, fertilizers, pesticides, water and land, and while I'm not advocating we all become vegan, an occasional vegan meal is good for you and the planet. There are many wonderful plant-based protein sources, tempeh being my favorite of all. So this month, try eating green, and give up or cut back on animal products. For more info on "eating green" see the book Six Arguments for a Greener Diet, by the Center for Science in the Public Interest.
8 oz. package tempeh, cut into 1/2 inch cubes (try Lightlife Organic Tempeh with Flax)3 cloves garlic, finely minced2 Tbsp. reduced sodium tamari (try San-J Organic Wheat Free Tamari)1 Tbsp. toasted sesame oil (try Spectrum)2 Tbsp. canola oil1 Tbsp. ginger, finely minced1 medium onion, diced2 large carrots, cut lengthwise into quarters, then cut crosswise into 1/2 inch pieces4 cups broccoli florets1 yellow (or red) bell pepper cut lengthwise into 1 centimeter wide strips 2 tsp. cornstarch1/4 cup water1 tsp. rice wine vinegar
Steam tempeh for 10 minutes. Combine with garlic, tamari, and sesame oil, cover and set aside to marinate 1 hour. Heat canola oil in a wok (or large sauté pan) over high heat until really hot (it will start to ripple). Add ginger and cook 1 minute, stirring. Add onions and carrots, and cook, stirring often, 4 minutes. Add tempeh and broccoli, and cook 3 minutes. Add bell pepper, cook 3 minutes more. Whisk cornstarch and water together until smooth and add to wok with rice wine vinegar. Cook about 1 minute more. Serve over brown rice. Serves 4.
Study: Organic Can Feed the World
MONDAY, MAY 14VANCOUVER, BC7:30 -
9 pmTalk of the Town Lecture Series
UBC Robson Square, Downtown
MAY 13, 2007 — For years, grumbling opponents of environmentalism dismissed organic farming as a practice that was good for growing overpriced tomatoes to feed the rich, but could never feed the world. The naysayers repeated their argument often enough that it solidified into a “fact.”
Last weekend, though, a U.N. Food and Agriculture conference heard that organic farming can feed the world - and may be a better way forward for the world’s poorest than industrial agriculture.
The presentation by Niels Halberg of the Danish Research Center for Organic Food and Farming was based on a study first published in 2005. A team of researchers, led by Halberg, found that a large-scale shift to organic agriculture worldwide by 2020 would likely reduce the number of food calories produced every year, but the number would still be enough to feed every person on Earth. (There is also a chance that food production could increase.) As importantly, most of the lost production would occur in the rich world, which has a calorie surplus. The planet’s poorest farmers, meanwhile, could expect to see their food security improve.
The conclusions are based on limited existing studies and abstract computer modeling, and Halberg’s team acknowledges the need for deeper research. Still, the study does suggest that an organic revolution in global agriculture should be firmly placed on the table as an option. Industrial agriculture - with its costs ranging from chemical runoff dead zones to plummeting crop diversity to crushing debt among small-scale farmers - can no longer claim to be the only way to feed the world.
In this alternative future, local food systems play a critical role. In fact, the organics study points to local adaptation of “agro-ecological” methods as a key variable that could boost food production. Focusing on increased local production and regional self-sufficiency, the researchers note, could be a better way to alleviate hunger in areas with food shortages than to leave such areas dependent on surplus exports from industrial agriculture in other nations.
Once again science is beginning to prove an idea that has the ring of common sense. We suspect the research will continue to show that organic farming, crop diversity, local sustainability, and a stronger relationship between agriculture and the natural landscape are not only good for the environment, but are also the best ways to feed us all. We may even one day hear a world leader say - and really believe - that long-term economic health cannot exist outside a healthy ecology.
Simple “organic food” is not enough. Among the report’s cautions is this: “Certified [organic agriculture] faces a pressure from the globalization of food systems, which threatens to dilute the specific characteristics of organic food by increased specialization and reduction in diversity, standardization, long distance trade and lack of transparency.”
9 pmTalk of the Town Lecture Series
UBC Robson Square, Downtown
MAY 13, 2007 — For years, grumbling opponents of environmentalism dismissed organic farming as a practice that was good for growing overpriced tomatoes to feed the rich, but could never feed the world. The naysayers repeated their argument often enough that it solidified into a “fact.”
Last weekend, though, a U.N. Food and Agriculture conference heard that organic farming can feed the world - and may be a better way forward for the world’s poorest than industrial agriculture.
The presentation by Niels Halberg of the Danish Research Center for Organic Food and Farming was based on a study first published in 2005. A team of researchers, led by Halberg, found that a large-scale shift to organic agriculture worldwide by 2020 would likely reduce the number of food calories produced every year, but the number would still be enough to feed every person on Earth. (There is also a chance that food production could increase.) As importantly, most of the lost production would occur in the rich world, which has a calorie surplus. The planet’s poorest farmers, meanwhile, could expect to see their food security improve.
The conclusions are based on limited existing studies and abstract computer modeling, and Halberg’s team acknowledges the need for deeper research. Still, the study does suggest that an organic revolution in global agriculture should be firmly placed on the table as an option. Industrial agriculture - with its costs ranging from chemical runoff dead zones to plummeting crop diversity to crushing debt among small-scale farmers - can no longer claim to be the only way to feed the world.
In this alternative future, local food systems play a critical role. In fact, the organics study points to local adaptation of “agro-ecological” methods as a key variable that could boost food production. Focusing on increased local production and regional self-sufficiency, the researchers note, could be a better way to alleviate hunger in areas with food shortages than to leave such areas dependent on surplus exports from industrial agriculture in other nations.
Once again science is beginning to prove an idea that has the ring of common sense. We suspect the research will continue to show that organic farming, crop diversity, local sustainability, and a stronger relationship between agriculture and the natural landscape are not only good for the environment, but are also the best ways to feed us all. We may even one day hear a world leader say - and really believe - that long-term economic health cannot exist outside a healthy ecology.
Simple “organic food” is not enough. Among the report’s cautions is this: “Certified [organic agriculture] faces a pressure from the globalization of food systems, which threatens to dilute the specific characteristics of organic food by increased specialization and reduction in diversity, standardization, long distance trade and lack of transparency.”
WELCOME ABOARD!
USANA HEALTH SCIENCES AND WELLNESS MISPHITZ™, LLC, have grown in the last month, in establishing this new business and creating a team of trainers and leaders we would like to welcome aboard the following members who joined today.
Karen, Southern California
Monica, Baltimore, MD
Mitch, Auburn, Ca
Kevin, Sacramento, Ca
The following people have joined the USANA company as independent distributors under the leadership of WELLNESS MISPHITZ™, LLC, who will take health care distribution to a whole new level.
Join the following craze and become your own independent distributor for $20.00 down and $20/month for your website/tools + little investment each month to better your health.
We are signing up 25-38 people monthly in hopes in one day to not having to work ever again and USANA would love to have you in the forefront and beginning of this before its too late and the good leadership positions are taken.
What you get when you signup:WEBSITE/BACK OFFICE
Thousands of dollars in free training
Leadership guidance from some of the
900 doctors on the USANA advisory board
Thousands of free tools and resources to make your business grow.
THERE ARE STILL POSITIONS AVAILABLE IN YOUR AREA. All you have to do is signup/enroll at http://www.safeliving.usana.com or click the link here on this page. Also check out www.usanachoice.blogspot.com for tools, articles and information on USANA, its leaders and weekly updates on health, diets, nutrition and disease.
Karen, Southern California
Monica, Baltimore, MD
Mitch, Auburn, Ca
Kevin, Sacramento, Ca
The following people have joined the USANA company as independent distributors under the leadership of WELLNESS MISPHITZ™, LLC, who will take health care distribution to a whole new level.
Join the following craze and become your own independent distributor for $20.00 down and $20/month for your website/tools + little investment each month to better your health.
We are signing up 25-38 people monthly in hopes in one day to not having to work ever again and USANA would love to have you in the forefront and beginning of this before its too late and the good leadership positions are taken.
What you get when you signup:WEBSITE/BACK OFFICE
Thousands of dollars in free training
Leadership guidance from some of the
900 doctors on the USANA advisory board
Thousands of free tools and resources to make your business grow.
THERE ARE STILL POSITIONS AVAILABLE IN YOUR AREA. All you have to do is signup/enroll at http://www.safeliving.usana.com or click the link here on this page. Also check out www.usanachoice.blogspot.com for tools, articles and information on USANA, its leaders and weekly updates on health, diets, nutrition and disease.
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