Great Lakes Kraut
11 Clark St.
Shortsville, NY 14548
585-289-4414
|
|
|
for immediate release
September 9, 2004
EATING YOUR WAY TO GOOD HEALTH
Planning Meals Around Vegetables Contributes to a Healthier Tomorrow
Bear Creek, Wis.–America is trapped in a vicious cycle of poor eating habits, manic efforts to
solve health issues with quick-fix strategies, and the inevitable return to poor eating habits. But a
new way of looking at mealtime that makes vegetables the star of the meal instead of just an
afterthought has produced a long-term solution to this dietary crisis.
According to respected nutrition counselor and dietitian Dana Reed, planning meals around a
vegetable choice instead of planning around a protein forces people to put more consideration
into the vegetable component of their daily diet and consequently serves as a basis for
developing healthy eating habits.
“It’s no secret that healthy eating habits are essential to the long term well-being of the body,”
says Reed. “For example, we know that 30 percent of cancers in developed countries can be
traced to diet. That means that simple dietary changes can reduce your risk by 30 percent–
maybe more if you are younger. The right food choices can also reduce your risk of
osteoporosis, diabetes, and most other degenerative diseases, as well as control obesity and
digestive problems.”
Reed goes beyond the United States Department of Agriculture’s (USDA) recommendation of
five servings of fruits and vegetables per day and advises most individuals to plan their meals
around six servings of vegetables a day and two or three fruits. Of the vegetable servings, Reed
suggests a minimum of three to four servings of cruciferous vegetables per week, including
broccoli, cauliflower, brussels sprouts, cabbage, and Sauerkraut.
Cruciferous vegetables, specifically Sauerkraut, are key dietary components because they are
naturally fat- and cholesterol-free, nutrient rich, and have been found to inhibit the growth of
cancer, especially in the breast, colon, lung, prostate, and liver.
In addition to being a cruciferous vegetable, Sauerkraut also has the beneficial qualities
associated with fermented foods. Reed recommends that many of her clients eat one serving of
a fermented food, like Sauerkraut, yogurt, miso (a fermented soy bean paste), and kefir (a
fermented dairy beverage), every day. These foods help to restore a healthy balance of bacteria
in the digestive system, which aids in the absorption of nutrients and enhances immune
function.
Planning meals around a vegetable like Sauerkraut can be as simple as making substitutions in
your recipes. A new recipe book created by Great Lakes Kraut, the world’s largest producer of
Sauerkraut and offered free to consumers at www.krrrrispkraut.com, contains recipes ranging
from pizza to salad that use Sauerkraut in place of less healthful ingredients to provide flavor,
texture, and moisture.
According to Reed, such recipes are important because they bring vegetables into the meal in
unexpected ways and encourage people to be more mindful of what ingredients are truly
flavoring their food.
Reed states that beginning down the road to good health can be quite simple. Start with a
vegetable choice, and when planning around the vegetable, remember to pay attention to all of
the ingredients in your recipes. Simple substitutions like using Sauerkraut as a condiment in
place of ketchup or to flavor a pizza in place of pepperoni can make significant improvements in
the nutritional quality of your food.
Dana Reed, M.S., C.N.S, C.D.N., provides a unique perspective on the role that food plays in a
healthy lifestyle. She currently operates a private therapeutics practice, teaches nutrition
courses at the Tri-State College of Acupuncture in New York City, and has served as a lecturer
and nutritional counselor at Canyon Ranch Health Resort in the Berkshires.
With manufacturing facilities in both Bear Creek, Wis., and Shortsville, N.Y., Great Lakes Kraut
manufactures and markets the leading brands of Sauerkraut: Silver Floss and the Official
Sauerkraut of Lambeau Field, Krrrrisp Kraut. Great Lakes Kraut has been producing kraut since
1900, and expects to out-produce the entire country of Germany for the second consecutive
year in 2004. For more information about Great Lakes Kraut, log on to www.krrrrispkraut.com
--
Editor’s note: Consumers may receive a free copy of the recipe book mentioned above by
logging on to www.krrrrispkraut.com or sending a written request to:
Sauerkraut Recipe Book
The Great Lakes Kraut Co. LLC
400 Clark Street
Bear Creek, WI 54922 |
|
