“HEALTHY” TO GET NEW DEFINITION FROM FDA

Salmon can’t actually be marketed as “healthy” under current FDA guidelines, despite being recommended as a good source of protein in the government’s most recent dietary guidelines. Pop-Tarts, on the other hand, are in the clear.

The labeling rules around “healthy” haven’t been revisited in over 20 years, even though our understanding of healthy eating habits has changed considerably since then. That’s why the FDA has announced that it will reevaluate the definition of “healthy,” seeking to bring labeling up-to-date with modern understanding and current science. Depending on the final rule, the change could have a huge impact on how food can be marketed to consumers.

Source: Think Progress, 5/11/16, Healthy Foods Redefined

Read or listen to more on this topic on North Country Public Radio

19th Hedda Gabler's Lessons for 21st Century Health Information Technology

It's the 17th of May, which means it's Norway's Constitution Day.  Sort of like July 4th.  Which reminds the Population Health Blog.....

If you are in D.C. in the coming weeks and have an interest in health information technology (HIT), you may want to check out the Studio Theatre production of Norwegian playwright Henrik Ibsen's Hedda Gabler. 

 

The Population Health Blog explains.

In the two and a half hour production, Hedda struggles to reconcile her human dysfunctions with the rigid etiquette of an aristocratic age. As her dilemmas unfold, her academic husband George delights in analyzing societal trends while being unable to see the disaster unfolding in his own home. George ironically delights in knowing more, but is aware of less and less. 

 

There's far more to the play, but what can this 19th century masterpiece teach about HIT?

While Hedda has her issues, she's still being victimized by a complex set of external social determinants.  The PHB suspects playwright Ibsen was intrigued by the impact of rigid social norms in late 19th century Europe.  His play examines their implications for otherwise smart people who can't and/or refuse to adapt. 

Is Hedda's resistance to be reviled, or admired?

Sound familiar?  Instead of a mansion decorated with dying bouquets, we have hospitals filled with the fading economics of piecemeal work. Physicians are working harder than ever to help their patients, but a new technocracy is advancing a new set of expectations.  And the mainstream HIT Georges are so fascinated by making meaningful use meaningful, they are likewise unable to see the forest past all the trees. 

PREPARING FOR THE NEXT RECESSION BY STRENGTHENING SNAP

The current economic recovery is already longer than the postwar average, so it may be prudent to ask--is a recession lurking around the corner? While there’s no way to know, Congress could start preparing for one by strengthening the “automatic stabilizers” in the federal budget—programs like SNAP, Medicaid, and unemployment insurance—that, without the need for action by Congress, expand when the economy is weak and contract when the economy begins to recover.

When the last recession hit, Congressional action was needed to increase SNAP’s maximum monthly food benefit by about $63 a month for a family of three, and that boost was only temporary.  In addition to raising consumer demand, this benefit expansion reduced hunger, and it kept nearly a million people out of poverty in 2010. If Congress doesn’t act before the next recession, it will again be pressured to enact a temporary benefit increase, which may not take effect in time. Instead, Congress could enhance SNAP now to ensure that an expansion kicks in automatically when certain economic indicators are breached. Its size should be tied to the severity of the downturn, and the increase would phase out once things improved.

Source: New York Times, 4/29/16, The Next Recession

Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday

I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.

I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.

Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.

Servings: 3-4

Ingredients :

Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#44! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Cooking made easy:

The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:

Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics.

Food for thought:

People are trapped in history and history is trapped in them. James Baldwin

Please do share your thoughts. Your opinion matters!

SNAP CASELOADS DROP

The number of SNAP participants has fallen by more than 3 million in the last three years, new USDA data for show — reflecting the broad pattern for SNAP that the Congressional Budget Office and others had forecast. SNAP grew significantly between 2007 and 2011 to meet rising need, as millions more people became eligible due to the Great Recession and lagging recovery; participation among those eligible also rose.  That’s consistent with SNAP’s design and purpose.  Caseload growth slowed substantially beginning in 2012 as the economy improved.  Participation peaked in December 2012 at 47.8 million and fell by roughly 3.2 million between February 2013 and February 2016, to 44.4 million. The declines have been widespread:  43 states had fewer SNAP participants in February 2016 than in February 2013. 

Source: Center for Budget & Policy Priorities, 5/10/16, SNAP Caseload

Schools get FRESH with local food

According to the USDA, an investment in the health of America's students through farm to school programming is also an investment in the health of local economies . In school year 2013-2014, school districts purchased nearly $800 MILLION in local food from farmers, ranchers, fishermen, and food processors and manufacturers. That's a 105 percent increase over the $386 million of local food purchased in the 2011-2012 school year. Forty-six percent of school districts report that they will buy even more local foods in future school years.

In the North Country:

• With the help of a NYS grant, the Adirondack Farm to School Initiative has just hired a Regional Coordinator who will continue to build momentum in Tri-Lakes schools as well as expand the effort to include more schools.
   
• Assemblywoman Addie Russell (D-116) has developed a pilot project in Jefferson and St. Lawrence counties that will increase the amount of locally produced food available in school cafeterias.

For more information on what ANCA is doing to increase regional access to local foods, go here.

No cash? No problem at the Farmers Market!

With farmers market season arriving today, just a reminder that you can use a debit card of a SNAP EBT card at the farmers markets in St. Lawrence County.  Here's how....