70-year-old US Dairy Company Launched Vegan Ice Cream Line

The plant-based frozen dessert is made from a blend of micronized pea protein.

It is nut and soy-free, low in fat and sugar, and non GMO. It claims to have protein comparable to coconut, almond and cashew-based products.

Five favours are being offered for the frozen dessert: Dark Chocolate Chip, Eureka Lemon & Marionberries, Turkish Coffee, Cookies & Cream, and Toasted Coconut Almond Chip.


Croatian-style Vegan Hummus with Sweet Potato and Chickpeas


4 orange sweet potatoes
1/4 tsp coarse sea salt
2/3 cup cooked chickpeas, well-drained
1/2 tsp ground ginger
2 garlic cloves
grated zest and freshly squeezed juice of 1 lemon
1/4 tsp cayenne pepper
1 tbsp coconut aminos or soy sauce, to taste
1/4 cup full fat coconut milk, or more if needed
shave coconut, unsweetened, to serve
olive oil, for drizzling
mixed micro herbs, to garnish


  1. Pre-heat the oven to 200ºC (400ºF). Line baking sheet with parchment paper.
  2. Scrub, dry and prick the sweet potatoes. Rub in the salt.
  3. Place the whole sweet potatoes on the lined baking sheet and bake for 50 minutes or until the flesh is completely soft. Let cool slightly, cut in half and spoon out the flesh into a bowl. Save the skins to serve.
  4. Blend the sweet potato and chickpeas in a food processor or blender with garlic, lemon zest and juice, cayenne pepper and aminos for about one minute, until smooth, adding coconut milk to reach the desired consistency.
  5. Spoon into the reserved potato skins and sprinkle with shaved coconut. Drizzle with olive oil and scatter with mixed micro herbs to garnish.

Makes 2 to 4 servings.

Source: Winnipeg Free Press

Beyond Meat Launched First Plant-based Sausage in Three Flavors

Melissa Minton wrote . . . . . .

The struggle to find plant-based alternatives to animal products can be real, (ask any vegan). However, Beyond Meat, a plant-based protein company backed by Bill Gates and Leonardo DiCaprio, has been researching tirelessly to change that. Last year, the company launched Beyond Burger, made completely from plants, without GMOs, soy, or gluten, and with more protein and iron than beef but with less saturated and total fat. Now, the scientists at Beyond Meat have done it again, announcing today three flavors of Beyond Sausage, their latest innovation.

Beyond Sausage looks, smells, and feels like its pork counterpart, but it is made with ingredients like pea protein, coconut oil, potato starch, and apple fiber. The casing is made from algae, which is not to say that the taste comes close to anything you might see swimming or growing at your local swimming hole. Debuting in early 2018, Beyond Sausage will come in three varieties: Bratwurst, Hot Italian, and Sweet Italian. The links have the taste and texture of pork sausage, but with 16 grams of protein, 43% less total fat, 38% less saturated fat, 27% less calories, and 26% less sodium than traditional pork sausage, according to a company press release.

For now, the only way to try the “modern miracle of meatiness” is to stop by a one-day-only pop-up restaurant that the California start-up is hosting in a Boulder, Colorado, Whole Foods. The next steps for rollout and distribution will be announced in January.

Recently, the company made headlines for placing the Beyond Burger next to actual beef patties in grocery stories, though there’s no word if the Beyond Sausage will follow suit. So for now, keep an eye on that meat aisle for any unexpected new additions.

Source: Bon Appetit

Calcium and Vitamin D – the Dynamic Duo

Julie Davis wrote . . . . . . . .

Your need for calcium gets a lot of attention, but your body can’t use it without its partner, vitamin D, according to the American Academy of Orthopaedic Surgeons.

Most adults need 1,000 milligrams of calcium each day. Recommendations for vitamin D range from the current recommended daily allowance of 600 International Units (IUs), all the way up to 4,000 IUs to best support bone health.

Adding key foods to your diet will help you get both these nutrients, which can take extra effort if you’re limiting calories to lose weight. Start with salmon, sardines and tuna, fatty types of fish that have both calcium and vitamin D.

For other foods high in calcium, opt for more low-fat milk and yogurt, broccoli, kale, bok choy and other green leafy vegetables.

Vitamin D is added to milk, but it isn’t found naturally in many foods other than egg yolks and shiitake mushrooms — a great vegetable for making low-cal dishes.

Your body can make vitamin D from sun exposure, but that requires a careful approach to avoid increasing skin cancer risk. It’s also hard to get enough rays during winter months and in some parts of the country. Talk to your health care provider to find out what’s right for you.

Many foods are now fortified with vitamin D, calcium or both. A great option is unsweetened almond milk. Some brands deliver half your daily calcium and a quarter of your vitamin D needs in a 30-calorie, 8-ounce glass.

Always read nutrition labels because the amounts of these nutrients vary by product and by brand. The calcium content of a food must always be listed in the nutrient panel, but you’re likely to see the vitamin D content only on foods that are fortified with it.

Source: HealthDay

Study: Many New Breast Cancer Patients Do Not Receive Genetic Testing

Nearly half of newly diagnosed breast cancer patients who should have genetic testing don’t receive it, a new study finds.

Genetic testing can play an important part in deciding the best course of treatment, the University of Michigan researchers noted.

The study included just over 1,700 women with early stage breast cancer who could benefit from genetic testing.

Not only did many receive no genetic testing, one-quarter of patients were not counseled about their potential risk, the researchers found. In addition, less than two-thirds of those who had genetic testing met with a counselor before surgery, when test results could have the greatest impact on treatment.

About one-third of breast cancer patients who have a family history of the disease or are diagnosed at a young age have a genetic predisposition for breast cancer. For these patients, genetic testing can play an important role in determining treatment, the study authors explained.

For example, a patient might choose to have both breasts removed if genetic testing indicates she is at high risk of a second breast cancer.

“Integrating genetic counseling into treatment decision-making is challenging. Oncologists appropriately focus on treatments for cancer that’s been diagnosed, and patients often desire to make decisions quickly,” study author Dr. Steven Katz said in a university news release.

“Addressing the risk of secondary cancers from a hereditary risk may be seen as a lower priority,” he added. Katz is a professor of general medicine and of health management and policy.

Study senior author Sarah Hawley, a professor of internal medicine, said finding new ways to integrate genetic counseling is important. That might include “incorporating different clinicians — including genetic counselors — more flexibly and giving them tools to help patients understand the implications of testing on their treatment,” she added in the news release.

The study was published in the Journal of Clinical Oncology.

Source: HealthDay

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