Antioxidants are natural substances found in plants, which are known to aid in the prevention of heart disease, cancer and stroke.  In addition to boosting the immune system, these valuable compounds are also known to slow the effects of aging by improving things such as memory, balance, coordination and motor skills.

A wide variety of foods have been tested using this methodology, with certain berries and legumes rated very highly here is a list of some of the top performers. Correlation between the high antioxidant capacity of fruits and vegetables, and the positive impact of diets high in fruits and vegetables, is believed to play an important role in the Free-radical theory of aging.

A New, Global Oil Quandary: Costly Fuel Means Costly Calories - The New York Times

ConAgra Foods today announced that it was contacted by state health officials regarding Banquet Turkey and Chicken Pot Pies. In cooperation with the U.S. Department of Agriculture (USDA), ConAgra Foods is advising consumers to not eat these products while the USDA and ConAgra Foods look into these concerns. This advisory pertains to Banquet brand frozen chicken or turkey pot pie products or generic store brand not-ready-to-eat pot pie products bearing the number "P-9" printed on the side of the package. The company believes the issue is likely related to consumer undercooking of the product.

If they wish, consumers may return these products to ConAgra Foods for a refund by sending the side panel of the package that contains the code "P-9" to ConAgra Foods, Dept. BQPP, P.O. Box 3768, Omaha, NE 68103-0768. If consumers prefer, they may return the product to the store from which it was purchased for a refund; consumers should discard the product prior to returning the entire package to their retail store.

The company reminds consumers that these products are not ready-to-eat, and must always be thoroughly cooked as instructed on the packages. The cooking instructions for these products are specifically designed to eliminate the presence of common pathogens found in many uncooked products. Microwave cooking times vary, depending on the wattage of the microwave, so carefully following all instructions is important.

ConAgra Foods is working with the U.S. Department of Agriculture (USDA) to identify any additional steps that may be appropriate, including potential changes that may further clarify cooking instructions for consumers. Already, the company is revising its packaging to more clearly illustrate different cooking times for Banquet pot pies related to varying wattages of microwaves.

ConAgra Foods was advised yesterday by health officials in several states that a number of consumers had been diagnosed with salmonella that they believe is statistically associated with the consumption of Banquet chicken and turkey pot pies. Salmonella is among the common pathogens found in not-ready-to-eat poultry containing products like pot pies. Cooking instructions are designed to result in the elimination of any risk associated with salmonella.

Consumers with questions regarding the cooking of Banquet pot pies may call 1-866-484-8671 or contact  ConAgra Foods online. For more information on food safety, at International Food Information Council (IFIC).

Everyone is trying to save money these days. In fact, with the explosion of superstores such as Wal-Mart and Target, shopping for grocery deals has become the fashionable thing among upscale people everywhere.

If you're like me, though, saving money is a necessity, especially when it comes to grocery bills. It took some practice, but I've found a lot of ways to keep my grocery bills down to reasonable amounts, and I no longer dread trips to grocery stores because I know the bills will be huge.

So if you're looking for ways to cut down on your grocery bills, here are some tips to help.

1. Have a plan. This doesn't only include making a menu plan, but it also means shopping for the deal before you ever leave home. GroceryGuide.com is an excellent source for finding the best grocery deals at grocery stores and drug stores in your area. Talk about a time saver! You can find who has the best grocery sales and grocery coupons, then plan not only your grocery list, but your entire trip if you plan on going to more than one grocery store.

2. Make that grocery list. You never want to go to a grocery store without a list. First of all, it's easy to get overwhelmed by all the choices, and you may, like I have been known to do, end up buying a lot of stuff, but nothing that you can actually make a meal with. So make your list, check it twice - then use it!

3. Check your budget. It's amazing how many people have no idea how much they spend on groceries and have no budget set aside just for groceries. Making a budget doesn't have to be difficult or extensive, but should be realistic in what you can truly afford to spend in the grocery store each week. So if you don’t have a grocery budget, you want to make one as soon as possible.

4. Leave the debit and credit cards at home. In other words, use the green stuff when shopping for groceries. When you have only a certain amount of funds available, you won't be able to overspend. Take the amount of money you've set aside in your budget (you did make that budget, right?) and if you have any left over, put it in your vacation or home remodeling fund. When you start saving money at the grocery stores, you'll be astonished to realize how quickly those savings add up and can be used for other things your family and home need or want.

5. Don’t give into the "bulk" urge. Buying grocery items in bulk seems like a great idea. It's certainly made Costco and Sam’s Clubs tons of money. The truth is, however, that many times you end up with way more than your family needs and the grocery items may go bad or remain unused. So only buy items in bulk that you are certain you and your family members will use.

6. Eat first. Going to the grocery store when you're hungry is like waving the proverbial red flag in front of a bull. Everything looks good - whether it's on your list or not, or whether it's a great grocery deal or not. So you never want to go to the grocery hungry.

7. Shop alone. Taking family members along, especially young children, is never a good idea. Not only is it nerve-wracking to take them, but it will certainly mean an ugly end to all your good intentions for saving money in the grocery store because everyone will have to have something you can be sure isn't on your list - or in your budget.

8. Give grocery store brands a whirl. I used to think store brands were low-rent items and of poor quality. That may have been true once upon a time, but it isn't any longer. Why? Grocery stores want you to keep coming back, so they aren't likely to put their name on anything that would jeopardize that. So try the store brands when you can. You'll save a lot of money this way, and it's very unlikely that anyone will know the difference (you might hide the packaging though, just to be sure).

9. Avoid peak times. Going to grocery stores when other people are out doing other things means you will have the luxury of being able to take your time. You can shop for the best in-store grocery deals and grocery sales this way. The shelves are also more likely to be well-stocked, so you'll be able to find what you're looking for. The grocery store checkout clerk is also more likely not to mind the three hundred and fifty coupons you're using.

10. Coupons. As in, be sure you have them with you when you go to the grocery store or drug store. Coupons are fabulous items - but only if you have them when you need them. Many experts recommend purchasing a coupon organizer and keeping it in your purse or car. An envelope will work just as well. You'll also want to go through your coupons fairly often and discard any that are outdated - because the only thing worse than not having coupons with you is to have ones you can't use because the offer is no longer valid.

Using these tips will ensure you are a savvy grocery shopper who knows the art of saving money on groceries. With practice, who knows, you may even save enough money to take your family on the vacation of their dreams (or pay for your trip to a great spa - after all, you've earned it!).

GroceryGuide.com

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness, also known as "food poisoning" is more prevalent in warmer weather.

Is it true that foodborne illnesses increase during the summer months? If so, why?

Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.

Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

Second, there are the "people" causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides such as thermostat controlled cooking, refrigeration, and washing facilities are usually not available.

Fortunately, people seldom get sick from contaminated food because most people have a healthy immune system that protects them not only from harmful bacteria on food, but from other harmful organisms in the environment. Consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.

We know foodborne illness increases in warm weather. We also know that consumers can Fight BAC! by following these four simple steps to safer food in the summertime.

Clean: Wash Hands and Surfaces Often.
Unwashed hands are a prime cause of foodborne illness.

Wash your hands with warm, soapy water before handling food and after using the bathroom, changing diapers, and handling pets.

When eating away from home, find out if there's a source of potable (safe drinking) water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

Separate: Don't Cross-Contaminate.
Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices from coming in contact with ready-to-eat food.

Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.

Cook: Cook to Proper Temperatures.
Food safety experts agree that food is safely cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.

Take your thermometer along. Meat and poultry cooked on a grill often browns very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.

Cook beef, veal, and lamb steaks, roasts, and chops to a safe minimum internal temperature of 145 F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 F.

Cook all cuts of pork to an internal temperature of 160 F.

Cook ground beef, veal and lamb an internal temperature of 160 F.

All poultry should reach a safe minimum internal temperature of 165 F throughout the product.

Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

Chill: Refrigerate Promptly.
Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold!

Cold refrigerated perishable food like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water.

Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.

Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible.

Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting.

If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage.

Take-out food: If you don't plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Leftovers
Food left out of refrigeration for more than 2 hours may not be safe to eat. Above 90 F, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat.

If you have any doubts, throw it out.

Source: U.S. Department of Agriculture
Fight BAC! is a registered trademark of the USDA

The Food and Drug Administration today issued an alert challenging imports of five major types of farm-raised seafood from China, including shrimp and catfish, because testing found recurrent contamination from carcinogens and antibiotics.

The alert means that the fish will be allowed for sale in the United States only if testing proves that it is free of those substances.

While the federal agency stopped short of an outright ban, the alert is nonetheless hugely significant because China is a major source of imported seafood in the United States, accounting for 21 percent of total imports. Read more: New York Times - F.D.A. Issues Alert on Chinese Seafood

FDA News Release: FDA Detains Imports of Farm-Raised Chinese Seafood
Products Have Repeatedly Contained Potentially Harmful Residues

The Food and Drug Administration (FDA) today (June 28, 07) announced a broader import control of all farm-raised catfish, basa, shrimp, dace (related to carp), and eel from China. FDA will start to detain these products at the border until the shipments are proven to be free of residues from drugs that are not approved in the United States for use in farm-raised aquatic animals.

This action by FDA, a part of the U.S. Department of Health and Human Services, will protect American consumers from unsafe residues that have been detected in these products. There have been no reports of illnesses to date.

"We're taking this strong step because of current and continuing evidence that certain Chinese aquaculture products imported into the United States contain illegal substances that are not permitted in seafood sold in the United States," said Dr. David Acheson, FDA's assistant commissioner for food protection. "We will accept entries of these products from Chinese firms that demonstrate compliance with our requirements and safety standards."

During targeted sampling from October 2006 through May 2007, FDA repeatedly found that farm-raised seafood imported from China were contaminated with antimicrobial agents that are not approved for this use in the United States.

The contaminants were the antimicrobials nitrofuran, malachite green, gentian violet, and fluoroquinolone. Nitrofuran, malachite green, and gentian violet have been shown to be carcinogenic with long-term exposure in lab animals. The use of fluoroquinolones in food animals may increase antibiotic resistance to this critically important class of antibiotics.

None of these substances is approved for use in farm-raised seafood in the United States, and the use of nitrofurans and malachite green in aquaculture is also prohibited by Chinese authorities. Chinese officials have acknowledged that fluoroquinolones are used in Chinese aquaculture and are permitted for use in China.

The levels of the drug residues that have been found in seafood are very low, most often at or near the minimum level of detection. FDA is not seeking recall of products already in U.S. commerce and is not advising consumers to destroy or return imported farm-raised seafood they may already have in their homes. FDA is concerned about long term exposure as well as the possible development of antibiotic resistance.

The FDA action includes conditions under which an exporter can be exempted from FDA's detention action by providing specified information to the agency. This information must demonstrate the exporter has implemented steps to ensure its products do not contain these substances and that preventive controls are in place. The additional import controls placed on seafood from China will last as long as needed.

FDA may allow the entry into the United States and subsequent distribution into the marketplace of individual shipments of the Chinese farm-raised seafood products if the company provides documentation to confirm the products are free of residues of these drugs.

Kellogg Co., the world's largest cereal maker with brands such as Apple Jacks and Frosted Flakes, has agreed to raise the nutritional value of the cereals and snacks it markets to children and to change how they market those products to children.

The new standard calls for a single serving of their products to contain no more than 200 calories; no trans fat and no more than 2 grams of saturated fat; no more than 230 milligrams of sodium, except for Eggo frozen waffles; and no more than 12 grams of sugar, not counting sugar from fruit, dairy and vegetables.

Because Kellogg's has gone to such great lengths to communicate their new program we are including here their Press Release with additional links to the Kellogg's website.

KELLOGG STRENGTHENS MARKETING PRACTICES TO CHILDREN,
ANNOUNCES FRONT-OF-PACK NUTRITION LABELING

BATTLE CREEK, Mich., June 14, 2007 - Kellogg Company today announced that it is undertaking two major initiatives that further strengthen its commitment to meeting consumers' health and nutrition needs by adjusting what and how the company markets to children and through new front-of-pack nutrition labeling.

"The initiatives we're announcing today set a new standard of responsibility and are consistent with our 100-plus year heritage, further strengthening our commitment to helping consumers make informed food choices," said David Mackay, president and chief executive officer, Kellogg Company. "Around the world, Kellogg continues to play an active role in helping consumers successfully manage both sides of the calories in/calories out equation through product choices, in nutrition education, community programs and partnerships promoting the importance of a balanced diet and physical activity."

Shifting the Mix of Products Marketed to Children Under 12
Kellogg will change what and how it markets to children under 12 using nutrition criteria. The company will use its new internal standard, the Kellogg Global Nutrient Criteria (Nutrient Criteria), to determine which products will be marketed to children on TV, print, radio and Internet as well as how those products are marketed, including use of licensed properties, Web site activities directed to children, promotions/premiums, product placement and in-school marketing. Kellogg will continue its practice of not advertising to children under 6.

The Nutrient Criteria set an upper threshold per serving of < 200 calories, < 2 grams of saturated fat, labeled 0 grams of trans fat, < 230 milligrams of sodium and labeled 12 grams of sugar.

"The nutrient criteria Kellogg has adopted are based on a broad review of scientific reports and experts," said James Hill, Ph.D., Professor of Pediatrics and Medicine at the University of Colorado Health Sciences Center and former member of the National Institutes of Health Taskforce on the Prevention and Treatment of Obesity. "I applaud the transparency Kellogg has demonstrated in their approach and believe the changes they are making represent meaningful progress and are a good first step."

Kellogg will apply the Nutrient Criteria to all of its products marketed to children under age 12 around the world. Those products that don't meet the Criteria (almost 50 percent of Kellogg products currently marketed to children worldwide) will either be reformulated to meet the Nutrient Criteria or they will no longer be marketed to children under 12 by the end of 2008. The Nutrient Criteria will also guide targeted future innovation and product development. Over time, the company will work toward providing consumers even more product choices with enhanced nutritional value.

"Today, only 27 percent of Kellogg advertising spending in the U.S. is directed to children under 12 and we've always approached that communication responsibly," said Mackay. "We're taking these steps to address increasing concerns about marketing to children and further strengthen our commitment to responsible marketing. In addition, we plan to increasingly emphasize products with enhanced nutritional value as well as continuing to find ways to emphasize nutrition and healthy lifestyles in our marketing to children."

Wherever possible, implementation of Kellogg commitments will begin immediately. For example, certain brands will feature better-for-you options in their advertisements. We will be making content enhancements to our child-directed Web sites, including adding automatic screen time limits and healthy lifestyle and nutrition messaging, plus limiting depictions of foods that don't meet our Nutrient Criteria in interactive activities like games, downloads and wallpaper. Subject to existing contracts, we also will not be using licensed characters as food forms, on front of pack or in advertisements unless that food meets the Nutrient Criteria. Full implementation of all commitments will be completed by the end of 2008.

Front-of-Pack Nutrition Labeling
Additionally beginning later this year, consumers will see Guideline Daily Amounts (GDAs) on the front of ready-to-eat cereal packages in the United States, Canada and Mexico. In the U.S., new packaging will feature an easy-to-use labeling system on the top, right-hand corner of cereal boxes, identifying percentages of calories, total fat, sodium and grams of sugar per serving. As a company, Kellogg is responsive to meeting the nutrient needs in the countries where it operates. As such, the front-of-pack labels will also identify the nutrients American consumers need to consume more of including fiber, calcium, potassium, magnesium, vitamin A, vitamin C and vitamin E. The percentages are based on a typical 2,000 calorie daily diet.

The front-of-pack summary gives a quick snapshot of how a food fits into a consumer's daily diet and complements the nutrition label found on the side panel. Kellogg first pioneered the use of GDAs in Europe and Australia, where the labeling approach has been well-received and adopted by the industry. Kellogg is also encouraging other food and beverage companies to join the initiative in the U.S., and is in ongoing dialogue with industry on uniformity in labeling.

Kellogg actively funds and partners with organizations, health agencies and governments around the world to communicate the importance of a balanced diet and physical activity. Over the past year, the company has invested nearly $10 million worldwide in health and nutrition initiatives and is committed to continuing these efforts.

With 2006 sales of almost $11 billion, Kellogg Company (NYSE:K) is the world’s leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, fruit snacks, frozen waffles, and veggie foods. The company's brands include Kellogg's, Keebler, Pop-Tarts, Eggo, Cheez-It, Nutri-Grain, Special K, Rice Krispies, Murray, Austin, Morningstar Farms, Famous Amos, Carr's, Plantation, Ready Crust and Kashi. Kellogg products are manufactured in 17 countries and marketed in more than 180 countries around the world. For more information, visit the company's Web site at www.kelloggcompany.com.

Editor's note: Visit the Kellogg Company Media Room (http://kelloggs.mediaroom.com) for more information including fact sheets, frequently asked questions and a link to the announcement webcast.

Higher energy costs and world wheat shortages are forcing General Mills to make changes with several of their cereal lines.

The company said consumers will actually see lower prices per box, but boxes for well-known brands such as Cheerios, Wheaties and Total will be smaller. The new prices go into effect June 25.

The maker of Wheaties and Lucky Charms has been looking for a way to boost profits on its cereals. While General Mills sold as much cereal during its most recent quarter as it did in the same period a year ago, lower prices because of promotions narrowed profits. Profits have been squeezed by higher prices for fuel and ingredients such as oats.

"Input costs are definitely a factor" in the price increase, company spokesman Forsythe said. "Grain and energy costs have increased. Most of our competitors in the cereal category have already raised prices, some months ago."

General Mills competitor Kellogg said in April that it had raised prices by 5 percent based on weight.

Forsythe said General Mills cereals often appeared more expensive on the shelf because of their larger box sizes, and the switch to smaller boxes will make them appear more competitive, even with the increased price per ounce.

I wondered how long it was going to take for someone to challenge the "Food Stamp Challenge." All across this great country I read story after story of the impossibility of a Food Stamp budget. Please be clear on this, I do think that more attention needs to be given to those participating in the Food Stamp program (I will cover that one in a future article).

This fellow however demonstrated that the budget was achievable even while purchasing organic produce. In early April he began a test of the economic feasibility of living on a $25 weekly food budget including organic whole grains, dried beans and fresh vegetables. He stated that prices "drop 30 to 50 percent if one moves to supermarket prices and non-organic vegetables."

Now add to a grocery shopping tool such as GroceryGuide.com to the situation and you begin to see how many of our Users are able to cut their food budgets by over 50% and eat better!

The article is well worth the read and can be found here: Capital Newspapers

If things are seeming a little tighter in the money department you may want to take a closer look at your grocery store receipt.

Grocery bills were higher last year, and government forecasters predict that they will go even higher in the coming months. Overall food prices are up 3.1 percent from 2006, but some items have really jumped. Eggs prices are up 29.1 percent, fresh fruits are up 7.3 percent, and fresh vegetables are up 6.5 percent, according to consumer price index data from the U.S. Department of Agriculture.

The increase, industry officials say, is largely due to the rising price of corn, which is used as feed for animals and to produce items made with corn syrup. It's also used to produce ethanol, an alternative energy source, and with fuel prices climbing, corn is in high demand.

Although eggs and fresh fruits and vegetables have gone up the most, experts predict that milk and meat prices will also climb by the end of the year.

Read more: The Wichita Eagle
U.S. Department of Agriculture

There are many ideas on how to save money at the grocery store and on your food budget. But there are a few key rules that should be followed whether you’re on a tight budget or not.

Make a list of the things that your family regularly eats.

Make a list of the recipes that you use to prepare meals for your family.

Make a list of the non-grocery items that your family uses (personal hygiene, laundry, kitchen, etc.)

Create a food pantry or simple food storage area and stock it with the essentials.

Review the weekly sales for the grocery and drug stores in your area. Grocery store ads generally offer savings on meat, produce and non-grocery items. Many grocery shoppers will use a online grocery search engine like GroceryGuide.com or keep a Price Book to track the price cycles of products. Learn the grocery sales cycles.

Plan your meals for the week. It may sound like a lot but if you have created the recipe list referred to above its easy. Studies have shown that daily grocery shopping results in 25-40% increases in your grocery spending.

Figure out which recipes you could stretch into a second meal, make some extra, label it, date it, freeze it and schedule it for a later date.

Make a shopping list and stick to it. The only exceptions should be for In-Store or Managers specials that you can add to the pantry. Avoid the extra "impulse" grocery purchases.

If you use coupons, gather the ones that match your items on the shopping list. For maximum savings use the coupons to purchase items that are on sale. Some grocery stores offer double or triple coupons on certain days, doubling or tripling the savings on your grocery bill. Using the coupons to purchase smaller sizes of a sale product will generally create further savings.

Use a Freezer. When meats go on sale, stock up! This is one of the more costly areas of the grocery bill. Watch for sales on frozen vegetables and fruit and add a little extra to the shopping list.

And of course eat something before you go to the grocery store.

Following these simple steps will result in significant savings in time and money. Money savings vary by family but can easily exceed over $3000 per year!