Svelte Creamy Energy Protein Drinks

SVELTE Creamy Energy Protein Drinks--What sets them apart is that they do not have any artificial aftertaste. They are smooth and the flavors--Chocolate, French Vanilla, Spiced Chai, Cappuccino-- are simply delicious. Have them instead of fattening non-nutritious drinks like eggnog.  

 Each rich, creamy flavor is created with 16g of organic protein from fresh organic soymilk, along with organic complex carbohydrates for sustained energy. Svelte is tested to be low-glycemic and has only 9 grams of sugar per full bottle. It’s also a good source of fiber and is dairy-free and gluten-free.

Enjoy!

http://sveltebrand.com/

Protein from the Garden

Here is a product line you might have overlooked--Gardein. Sometimes these delicious alternatives to meat as a protein source are  on the higher shelves with the frozen vegetarian entrees or with the refrigerated fresh vegetarian selections.


 The varieties are really inventive—beefless tips, buffalo wings (these are really hot), bbq pulled shreds, Tuscan breasts, chick’n filets, Thai Trio—to name only a few. Gardein is a savory blend of nutritious vegetable and grain ingredients prepared and slow-cooked to have the authentic taste, texture and nutrition of premium lean meat.


Available in individual serving sizes or entrée portions. Definitely worth looking for and asking for.


http://www.gardein.com/

Soo Foo, So Good

SooFoo—the name is unusual and the nutrition and taste are very special indeed. Soo Foo is a gourmet, low-fat, sodium and cholesterol-free blend of U.S.A-grown long-grain brown rice; brown lentils; wheat berries; oats; barley; black lentils; rye berries; green lentils and buckwheat. Its Inventor, entrepreneur, author, film producer and master distiller Maurice Kanbar created and honed his “perfect” combination of ingredients over time after making SooFoo for himself in his own San Francisco kitchen. “I decided to call it SooFoo because it is super good food,” Kanbar recalls. SooFoo is 100 percent natural with five grams of protein per quarter-cup (45 grams) dry serving. A good source of fiber (with 16 percent of daily value per serving), it has no additives or preservatives.

The texture and taste are very pleasing and complement many types of dishes. If you cannot find it locally, you can purchase it from the company’s website:

http://www.soofoo.com/soofoo.html

Luna-Licious

They say these are made for women but anyone can love them. These new Luna Protein Bars are sure to please and they are so handy—you can take them anywhere so you won’t be tempted by less than healthy snacks. They are not meal replacement bars but nutritious delicious snack bars. The flavors— Chocolate Peanut Butter, . Chocolate Cherry Almond, Cookie Dough, to name a few—are as tempting as they are satisfying.

LUNA Protein is the first high protein bar for women that provides satiation with natural and organic ingredients. In under 200 calories, LUNA Protein offers 12 grams of soy and whey protein and 3 grams of fiber to satisfy hunger.  It contains no artificial sweeteners, high fructose corn syrup or trans fats, and no ingredients sourced from genetically modified organisms.  It is also certified kosher by Orthodox Union (OU).

Look for them and other new varieties of Luna such as the inspiring White Chocolate Macadamia and pack a few in your briefcase or bag so you are ready when unexpected hunger or cravings start to play havoc with your good eating intentions.

Bread with Something Extra

Bread is such a food basic that is often just absent-mindedly tossed into the toaster or used to slap together whatever constitutes the middle of your sandwich. True, relatively recent changes like that whole wheat bread costumed as the smooth and tasty white bread of an earlier decade, have made it more interesting and the more recent endless variations on grains—whole wheat, cracked whole wheat, 12-grain whole wheat, wheat berry, etc., ensure that when you are paying upwards of $2.50 a loaf (if it’s on sale) you can pretty much get what you really want.

Arnold, long a baker of good-tasting and hearty breads, has four new very tasty choices:

Grains & More Double Fiber
Grains & More Double Oat (to help lower cholesterol)
Grains & More Double Protein
Grains & More Double Omega

Now there are even more ways to get your Omega or Fiber.

Here is a bit of background of this company from their website

http://arnold.gwbakeries.com/history.cfm


“Arnold Bread is a love story in baking. In March 1940, in a brick oven at the rear of a small house in Stamford, Connecticut, Dean and Betty Arnold baked the first two-dozen loaves of Arnold bread. Placing their trust in superior ingredients, unbleached spring wheat flour, honey, butter and eggs, they developed the compact, golden rich bread that would soon become a leading premium bread with an international reputation.
Ironically, Mr. Arnold established a baking business of his own because of a serious allergy to flour. After graduating from Columbia University, he worked for a large baking company until his allergies grew too severe to continue. In January 1940 with only $600 in severance pay, he and his wife, Betty, moved in with his uncle on a farm in Armonk, New York, and the love for baking began.
Always believing there was a need for a better loaf of bread, Dean and Betty took their unique recipe and stoked up their first brick oven. Soon, the whole family was involved as relatives helped to slice, wrap and hand deliver the bread from house to house. By 1941, business was booming and the bakery needed to expand. Though he didn’t have a financial statement, Dean was granted a bank loan on the taste of his bread alone and moved the bakery to Port Chester, New York…”.
“…In the sixties, they built the largest bakery under one roof in the world in Greenwich, Connecticut, with the largest brick oven anywhere.”

Arnold is now a part of George Weston Bakeries.

Soy—a (very) brief overview

Let's not even mention the website that proclaims “Soy is making kids gay….” Here are a few sentences about the influence of soy:

According to The Mayo Clinic http://www.mayoclinic.com/health/soy/NS_patient-soy “Soy was introduced to Europe in the 1700s and to the United States in the 1800s. Large-scale soybean cultivation began in the United States during World War II. Currently, Midwestern U.S. farmers produce about half of the world's supply of soybeans.”

And the Mayo Clinic goes on to state:

“Soy and components of soy called "isoflavones" have been studied for many health conditions. Isoflavones (such as genistein) are believed to have estrogen-like effects in the body, and as a result, they are sometimes called "phytoestrogens." In laboratory studies, it is not clear if isoflavones stimulate or block the effects of estrogen or both (acting as "mixed receptor agonists/antagonists"). "

The Mayo Clinic also proclaims that, based on scientific evidence, "Soy products, such as tofu, are high in protein and are an acceptable source of dietary protein. "

AND

High cholesterol--

"Numerous human studies report that adding soy protein to the diet can moderately decrease blood levels of total cholesterol and low-density lipoprotein ("bad" cholesterol). Small reductions in triglycerides may also occur, while high-density lipoprotein ("good" cholesterol) does not seem to be significantly altered. Some scientists have proposed that specific components of soybean, such as the isoflavones genistein and daidzein, may be responsible for the cholesterol-lowering properties of soy. However, this has not been clearly demonstrated in research and remains controversial. It is not known if products containing isolated soy isoflavones have the same effects as regular dietary intake of soy protein. Dietary soy protein has not been proven to affect long-term cardiovascular outcomes, such as heart attack or stroke. "

Since soy is good for many of us, why not enjoy it in a variety of forms?