You are here: Home / Archives for Food

Q & A about Orange Juice w/ Tropicana

April 12, 2012 By 7 Comments

How do you shop for orange juice? There are so many brands and varieties out there – and everyone has a different palate and preferences. Our family looks at the ingredient label and always opts for 100% OJ (usually with some pulp).

orange in the sunlight Q & A about Orange Juice w/ TropicanaI recently had an opportunity to submit YOUR questions to Tropicana about orange juice. Here goes:

lavonne Q & A about Orange Juice w/ TropicanaQ1 from LaVonne: Pulp or no pulp? Which variety is healthier and why?

A1: Orange juice is sold with and without pulp to delight consumers of all different taste preferences. Nutritionally speaking, there is no difference between 100% OJ with pulp and without pulp.

jenny nash Q & A about Orange Juice w/ TropicanaQ2 from Jenny: What is the difference between orange juice from concentrate versus not?

A2: Not-from-concentrate means the fruit is squeezed, the juice is pasteurized and then packaged. Tropicana Pure Premium is never from concentrate.

From-concentrate means the fruit is squeezed, the water is extracted, which produces a concentrated form similar to that you see in the frozen food department. At a later time the water is added back in and the juice is pasteurized and packaged.

tiffany Q & A about Orange Juice w/ TropicanaQ3 from Tiffany: Can you respond to the claims in this post by Kristen of Food Renegade? 

A3: Tropicana is committed to offering great-tasting 100 percent orange juice with no added sugars or preservatives. We take the faith that consumers place in our products seriously and are committed to full compliance with labeling laws and regulations. Learn more about how we make OJ here.

vanessa Q & A about Orange Juice w/ TropicanaQ4 from Vanessa: I’m concerned about the sugar content in juice for my kids. A) What are the health benefits for little ones and B) how much should I limit their consumption?

A4: Orange juice is one of the most nutrient-dense 100% fruit juices [1] (meaning it’s made up of more nutrients per calorie than many juices like apple and grape). Just one 8-ounce glass of Tropicana Pure Premium 100% orange juice provides two fruit servings, a full day’s supply of vitamin C, a good source of folate and thiamin, and as much potassium as a medium banana.

Also, consider these common misconceptions about fruit juice.

tropicana pure premium orange juice 89 oz Q & A about Orange Juice w/ TropicanaMYTH: One hundred percent juice has added sugar.

FACT: According to a September-October 2010 Juice Products Association survey, less than half of respondents were aware that 100 percent juice has no added sugars. Tropicana Pure Premium orange juice has no added sugars or sweeteners, and is an all-natural and easy way to achieve a power-pack of nutrients.

MYTH: Children and teens who drink juice are less healthy than those that don’t.

FACT: According to recent reviews of NHANES data, children and teens who drink 100 percent fruit juice tend to have [2] more nutritious diets [3]. In addition, children who consumed 100 percent juice and teens who consumed more than 6oz of 100% juice per day also consumed significantly more servings of total whole fruit than non-consumers. The majority of studies in this area have found no association between 100 percent fruit juice consumption and weight status. While no cause and effect relationship can be drawn from cross-sectional studies like these, the findings suggest that 100% juice can be part of an overall healthy diet for children and adolescents.

The amount of juice for children varies by age. According to the American Academy of Pediatrics, children between the ages of 1-6 should consume no more than 4-6 fl oz of 100% juice daily, while 7-18 year olds should consume no more than 8-12 fl oz of 100% juice per day. The majority of fruit consumption should come from whole fruits [4].

—————————————————

Don’t forget to enter my $100 Target gift card giveaway (Deadline: 4/16) and Tropicana’s Perfect Pick Sweepstakes (Deadline: 4/20)!

Disclosure: I have a formal relationship with Tropicana Pure Premium as a “TropiMomma” blogger. I was compensated for this post. All opinions remain 100% my own. 

* Tropicana Sources
Filed Under: Food Tagged With:

how to shop for milk – what milk labels mean

March 9, 2012 By 46 Comments

Have you ever noticed that milk prices range from $2-$8/gallon? That’s a big discrepancy and, while I am willing to spend more for high-quality dairy products, I want to know what I am paying for.

top shelf of our fridge how to shop for milk what milk labels mean

top shelf of our fridge

I recently put on my “detective’s hat” and now have this list of basic definitions:

rBST-Free or rBGH-Free – Recombinant bovine somatotropin (rBST), also known as recombinant Bovine Growth Hormone (rBGH), is a synthetic version of the Bovine somatotropin (BST) hormone found in cattle. The Monsanto-developed hormone was approved in 1995 for use in the USA. It is used by many commercial dairies to increase milk production.

Though rBST has been banned in several countries (including Canada, Australia, Japan, and the European Union), the FDA and the World Health Organization have determined it to be safe to consume.

That said, it is important to point out that the use of rBST has been linked to health problems for cows – including mastitis and reproductive disorders.

NOTE: The top 3 grocery retailers in our nation – Wal-Mart, Kroger, and Costco – have pledged not to sell rBST milk in their stores.

Hormone-Free - Cows naturally produce hormones, so cow milk is never entirely hormone free. However, this label indicates that no synthetic hormones (such as rBST) are added.

Antibiotic-Free – It is illegal for any milk that has antibiotics to be sold in the U.S.

Organic –  Organic milk is defined by the United States Department of Agriculture as milk from cows that have been exclusively fed organic feed, have not been treated with synthetic hormones (including rBST), and are not given certain medications to treat sickness.

* “USDA Organic” is the only independently administered certification.

Pasteurized – Pasteurization is the process of heating the milk to a specific temperature for a definite length of time and then cooling it immediately – in order to slow spoilage and eliminate harmful bacteria. Pasteurization can prevent diseases like tuberculosis, scarlet fever, and diphtheria.

Ultra Pasteurized – This is milk that has been processed at higher temperatures, for longer, to extend shelf life.

Raw – Raw milk is milk that has not been pasteurized. France, Germany, and England allow the sale of it – while Canada, Scotland, and New Zealand prohibit it. Here in the United States, 28 states allow the sale of raw milk, while 22 states prohibit it.

The concern is that improperly handled raw milk can lead to illness and hospitalization. Proponents, however, argue that the properties in raw milk can positively influence the immune system.

The Center for Disease Control & Prevention (CDC) and the Food and Drug Administration (FDA) both warn that raw milk is dangerous – especially for children, the elderly, and pregnant women.

Whole – This is milk in which no fat has been removed. Contains about 3.5% fat.

Skim – This is milk in which all of the cream has been removed. 2% is considered “reduced fat” milk and 1% is considered “low-fat” milk. Both reduced fat and skim milk have vitamin A and D added to replace the naturally occurring vitamins that are reduced when the fat is removed. Most skim milks also add skim milk powder to add body and whiteness.

———————————————————————————–

Based on my research, we have been buying whole pasteurized milk that is rBST-free – and local, when possible (it’s always a good thing to stimulate the local economy and reduce environmental impact).

I am undecided on the “organic” label. Although it does indeed seem the most “trustworthy,” it also costs A LOT more than non-organic milk.

Do you drink cow’s milk? If so, what “kind” of milk do you buy? Which labels are most important to you and why?

Filed Under: Food Tagged With: ,

Tillamook Cheese (plus, our cheese-shopping rules)

February 16, 2012 By 24 Comments

Our family has a few “rules” when it comes to cheese-shopping:

  1. We buy blocks rather than pre-grated. It’s more affordable that way and tastes much fresher.
  2. We buy Tillamook, whenever possible. It’s just plain better.

In Arizona, our local grocer carries Tillamook Medium Cheddar and Colby Jack in 2 lb. loaves. We would likely also buy Monterey Jack if it were available.

face painting at the phoenix zoo Tillamook Cheese (plus, our cheese shopping rules) tillamook cheese at the phoenix zoo Tillamook Cheese (plus, our cheese shopping rules) 32 weeks pregnant at the phoenix zoo Tillamook Cheese (plus, our cheese shopping rules)

The ingredient list seems pretty solid – with only four ingredients (Cultured Milk, Salt, Enzymes, Anatto).

Unfortunately, I can’t say the same for Tillamook-branded ice cream. It’s delicious…but it is also full of who-knows-what ingredients. Even if it were available in the Arizona market, I’d likely pass it over for Haagen-Dazs or homemade from our ice cream maker.

zebra watching at the phoenix zoo Tillamook Cheese (plus, our cheese shopping rules)  tillamook taco making at the phoenix zoo Tillamook Cheese (plus, our cheese shopping rules)

Have you ever had Tillamook cheese? If not, you can get free samples and fun prizes at a Tillamook Loaf Love tour stop in 2012 (coming to Tucson on the 25th and 26th of February!).

What brand of cheese do you buy and why? Do you look for certain ingredients on the label?

* Our family attended a VIP Tillamook party at the Phoenix Zoo with a select group of bloggers a few weeks ago. Super fun…even at 31weeks pregnant (31!).

Filed Under: Food Tagged With: , , ,

how to shop for eggs: what egg labels mean

February 13, 2012 By 38 Comments

I’ve been confused by egg labels for some time now and decided to put on my “detective hat” to conduct an investigation.

what do egg labels mean how to shop for eggs: what egg labels mean

After all, eggs range in price from $.79 to $5.00/dozen (and I want to know what exactly I’m paying for). They can be jumbo, large, extra large, or medium. They are sometimes white, sometimes brown, occasionally blue or speckled.

My research led me to these basic definitions:

Free Range – USDA regulations apply only to the chickens and indicate that the animal has been allowed at least limited access to the outside. The USDA regulations do not specify the quality or size of the outside range nor the duration of time an animal must have access to the outside. Free range does not imply in any way that the hens were fed any differently than on normal commercial farms.

Cage Free - This simply means that the hens are not kept in cages, though there are no federal regulations to govern care beyond that.

Hormone/Antibiotic Free - Hormone use is not allowed in any commercial U.S. egg production so this label isn’t of particular importance. Antibiotics are used rarely and only for sick birds.

Omega-3 – These are eggs that are produced by hens fed a diet rich in omega-3 fatty acids.

Vegetarian-Fed – These are eggs that come from chickens that have a strictly vegetarian diet. This designation does not indicate anything about the living conditions of the birds. Some experts dispute that, when chickens are left to graze on their own, they are not vegetarians. They eat worms, insects, and lizards in addition to seeds and plants. 

Organic – The chickens are fed organic feed, have access to the outdoors, and cannot be raised in cages. It is prohibited to feed these chickens with animal byproducts or GMO crops.

Pastured – These hens are raised on pasture (instead of being kept in confinement) and are allowed to eat a natural diet of seeds, insects, etc. This term is not regulated by any governmental agency.

Local – Eggs that are locally produced may or may not be cage-free, free-range, organic, or vegetarian-fed. That said, the advantage of local eggs is that you have the opportunity to talk directly with farmers about their process. You may even be able to visit the farm and see how the chickens live and are fed.

Brown Versus White – The color of the egg depends on the breed of the chicken, but the nutrients are the same.

Grade AA, Grade A, or Grade B – AA is the highest quality. Then, A. Followed by B.

It strikes me that almost all of the labels are not regulated and may not mean as much as they seem. My “ideal” eggs would be from chickens who live out of doors on a natural diet. I’m not as concerned about Omega-3 additives in the diet since we consume fish and nuts regularly.

Based on my research, I will likely search for LOCAL eggs above other labels. That way, I can talk directly to the “source” (not to mention that it’s always a good thing to stimulate the local economy and reduce environmental impact).

If all else fails, it seems that the “organic” label is the most trustworthy.

What “kind” of eggs do you buy? Which labels are most important to you and why?

Filed Under: Food Tagged With: , , , ,

How We Save Money…by shopping at expensive grocery stores

January 30, 2012 By 39 Comments
whole foods market austin texas How We Save Money...by shopping at expensive grocery stores

Whole Foods Market - Austin, TX

I am a fan of upscale grocery stores. They have wide aisles and beautiful displays. They tend to offer in-store amenities and samples. They usually offer superior customer service. AND – they save us money.

In our family, we don’t abide by the “eat everything on your plate” mentality. In fact, we adopt quite a different philosophy: “Eat delicious, healthful foods until you are full.” If we buy rolls and they end up being stale, we throw them away. If I go to a dinner party, sample a truffle, and don’t care for it…I (discreetly) throw it away. If I order something at a restaurant and find that the side dish is salty and unsatisfying, I leave it on my plate.

It is important to clarify that our family does not invite complaint, rudeness, or unnecessary waste to sit at our table. We are teaching our girls to say “please,” “you’re welcome,” “excuse me” and – especially – “thank you.” We encourage them to try new foods and, if they don’t like something, to eat other foods quietly. We strive to lead by example in practicing these principles.

The purpose of food is twofold: to nourish us AND to be enjoyed.

We save money when we buy from high-quality food vendors (upscale grocery stores, independent bakeries, farmer’s markets, health food stores) because we tend to eat all of the food. The produce is more likely to be ripe and in-season. The meat is more likely to be organic and unadulterated. The bread is more likely to be fresh and heavenly. We eat every last morsel – or save the rest for leftovers (which we actually eat). Zero waste. Plus, our bodies feel alive and energetic (rather than sluggish from eating processed, hormoned, salted, and high-fructosed foods).

bananas How We Save Money...by shopping at expensive grocery storesOver the years, we have acquired a taste for good-for-you food. Our girls love peas, corn, broccoli, pears, peaches, sweet potatoes, tomatoes, cucumbers, fresh bread, and whole milk.

One time, when we were very busy, we took the girls to Chic-Fil-A and ordered a kids meal. Our 4-year-old took about 2 bites of the chicken nuggets and fries, and then said quietly, “This doesn’t taste good.” Touché. I didn’t have the heart to make them finish.

Another time, we bought a smoothie from a fast-food place. “Our smoothies are better,” our 4-year-old declared after a few sips. Maybe because they actually have fruit in them?!

When we drive by Burger King or a similar establishment, they wrinkle their noses, “What’s that smell?”

Even on a meager budget, eating well is possible. Think: rice, beans, frozen veggies, made-from-scratch baked goods, and as much produce as you can manage (look into co-ops and CSA’s).

We save money at better grocery stores because the quality of the food is better…which means that we waste less and also stay healthier (less illness; fewer doctor’s visits). Food is medicine, after all. I do believe that.

* We also cut corners by limiting meat consumption, eating simple meals, and – most importantly – eating IN. 

How do you save money at the grocery store? Please share your expertise.  (I’m still looking for ways to bring our monthly total down a notch).

Filed Under: Food, How We Spend & Save Tagged With: , , , ,

A Reader Asks :: Eating On-The-Road

August 17, 2011 By 9 Comments

Sarah asked, “Have your eating/meal planning habits changed much now that you are living on the road?”

tim washing dishes A Reader Asks :: Eating On The Road

Tim at his usual evening post - washing dishes

Yes. A bit. We still eat in more than we eat out. We still prefer simple, nutritious meals – not made with cans or boxes. We still eat fruit like nobody’s business.

That being said, we don’t always have the availability of high-quality grocery stores, the luxury of time, or the convenience of a large kitchen working area. Plus, we don’t have a dishwasher (which makes clean-up longer).

We do, however, have a refrigerator, a small freezer, a stovetop, a microwave, and an oven – not to mention a full set of pots & pans and a set of glass bowls w/ plastic lids for storing leftovers.

These are some tricks of the trade we’ve picked up over the past 6 months. They work equally well for most any kind of travel.

1. Ask a local. In the beginning, we just typed “grocery” in our GPS and navigated to the nearest place. Big mistake. Now we find a local and ask for recommendations.

2. Pack a picnic. It’s so nice to eat outdoors, isn’t it? The girls love to be out in the wild and, if they spill crumbs, Tim doesn’t get stressed out. ;) We like to pack at least two big reusable plastic water bottles (easy to carry and refill throughout the day), sandwich fixin’s, chips, fresh fruit, and lots of wipes for easy clean-up.

3. Use a Crock-Pot. We love ours. Favorite recipes include Chicken W/ Black Beans & Cream Cheese and Zesty Slow Cooker Chicken Barbecue.

4. Use other speciality kitchen appliances. We make regular use of our breadmaker & our blender (fruit smoothies!).

5. Buy a Rotisserie Chicken at the grocery store. We like to shred the meat on a big salad. Then, we use the leftovers for chicken quesadillas.

6. Grill. Tim’s especially good at making sweet corn. He has it down to an art.

7. Eat vegetables, rice, beans, and/or noodles. They’re (1) good for you, (2) inexpensive, and (3) kids usually love them. Speaking of which, we’d like to start eating even more vegetarian meals in the coming months.

You might be wondering about all of the products in blue font? They’re made with plastic components…and we would have a rough time eating healthy without them.

What are your top tips for eating healthfully when you travel? Also – Do you have any good vegetarian recipes to share?

I am participating in a compensated program by Plastics Make it Possible® in partnership with the American Chemistry Council and Ogilvy PR. 

Filed Under: Food

an entire post about ice cream

May 16, 2011 By 38 Comments

As you know, we rarely eat processed foods. We cook almost all of our meals from scratch. We buy organic and local as often as possible.

We do these things because it makes us feel better – stronger, more energetic, less ill, smarter, happier – all of that and more. I’m not pulling your leg. Food is medicine…for your body, heart, and mind.

balloons on day 100 an entire post about ice cream

I should point out, though, that we still go to ice cream shops from time-to-time. Our girls inevitably pick the most unnatural and neon-colored ice cream of all – bubble gum or birthday cake or something like that. And we let them enjoy it.

We also like self-serve frozen yogurt shops. Have you tried mango or raspberry? So delicious. We usually forgo toppings because it’s so good exactly as-is.

Also – gelato is very good. I hear it’s healthier than regular ice cream, but I’m not exactly sure why.

I’d like to see bigger ice cream brands (Breyers, Dreyer’s, Blue Bunny, Blue Bell, Ben & Jerry’s, etc.) focus on creating higher quality products with fewer ingredients. The Five line by Haagen Dazs is like this. It’s pricey, but good.

My favorite flavors of ice cream are vanilla, mint, coffee, and peach. For gelato, I like cheesecake. But frozen yogurt is my favorite.

Do you prefer ice cream, gelato, or frozen yogurt? What are your favorite flavors?

Filed Under: Food, Miscellany Tagged With: , , , ,