Final FDA Rules Guide Consumers Down the Path to Good Nutrition
May 21, 2016
Washington, D.C. – American Heart Association CEO Nancy Brown issued the following comments on the Food and Drug Administration’s (FDA) final rules to update the Nutrition Facts label and the serving sizes of foods:
“Clear, easy-to-understand food labels will help put Americans on the path to healthy eating. The FDA’s final nutrition rules will ensure that consumers are empowered with the guidance they need to make healthier, more informed food choices that can reduce their risk for heart disease and stroke.
Tennessee Department of Agriculture says it’s time for Local Honey and Sorghum
October 26, 2015
Nashville, TN – Autumn is generally regarded as a sweet season, the year’s peak harvest time. You could say Tennessee’s sweetest harvest is contained in the jars of honey and sorghum syrup now lining shelves at farms, orchards and farmers markets across the state.
Honey is often harvested twice per year, in spring and fall. Flavor is determined solely by the nectar source, giving some honeys stronger flavor than others. As a rule, the lighter the honey’s color the milder its flavor, but buying directly from the beekeeper is the best way to learn the characteristics of a particular honey.
Sorghum
American Heart Association reports Potassium-Rich Foods cut Stroke, Death Risks among Older Women
September 5, 2014
Dallas, TX – Postmenopausal women who eat foods higher in potassium are less likely to have strokes and die than women who eat less potassium-rich foods, according to new research in the American Heart Association’s journal Stroke.
“Previous studies have shown that potassium consumption may lower blood pressure. But whether potassium intake could prevent stroke or death wasn’t clear,” said Sylvia Wassertheil-Smoller, Ph.D., study senior author and distinguished university professor emerita, department of epidemiology and population health at Albert Einstein College of Medicine, Bronx, NY.
Blood pressure monitoring workplace
Tennessee Department of Agriculture says State received plenty of Rain making Sorghum Crop a Sweet Success
October 14, 2013
Nashville, TN – Sorghum is one of several crops in Tennessee that seems to have benefited from a rainy summer. Some highly anticipated fall crops, like pumpkins, have suffered in some parts of the state due to excess moisture and lack of sun. Others, like corn and sorghum, are on track for record harvests if current patterns of sunny, less-humid weather hold.
Sorghum syrup is a treasured traditional Tennessee food produced when the extracted juice from the sorghum plant is boiled down. Tennessee is one of the nation’s leading states in sorghum syrup production.
Tennessee Trails Sorghum Granola
Tennessee Department of Agriculture says Best Autumn ever to Add Trees, Shrubs, Perennials to Landscape
October 6, 2013
Nashville, TN – A cool, rainy summer has left Tennessee’s lawns and landscapes with soils still soft and retaining moisture. Perfect. There’ll never be a better fall to improve your landscape.
Fall is always the best season to transplant trees, shrubs, bulbs or any other perennials. Summer’s heat is too stressful for new transplants, and even daily watering can’t make up for heat plus drought. Perennial plants also need fall and winter to develop their root systems instead of growing, blooming or putting out leaves as they do in spring or summer. As long as the ground is not frozen hard, it’s not too late to transplant.
Dog Wood
American Heart Association states Eating low-fat dairy foods may reduce your risk of Stroke
April 23, 2012
Dallas, TX – If you eat low-fat dairy foods, you may be reducing your risk of stroke.
In a Swedish study published in the American Heart Association’s journal Stroke, people who drank low-fat milk and ate low-fat yogurt and cheese had a lower risk of stroke compared to those who consumed full-fat dairy foods.
Among 74,961 adults 45 to 83 years old, those who ate low-fat dairy foods had a 12 percent lower risk of stroke and a 13 percent lower risk of ischemic stroke than those who ate high-fat dairy foods.
People who drank low-fat milk had a lower risk of stroke compared to those who consumed full-fat dairy foods.
Easy Ways to Build Strong Bones
May 30, 2011
New York, NY – Most of us think of our bone structure as a solid, static mass that is hard and unchanging. The fact is our skeletal structure is replaced approximately every ten years.
Our bones are dynamic, living tissue that consists of about 25% water, 25% protein and approximately 50% mineral salts including calcium, phosphorus, magnesium, sodium and potassium. Since bone remains are regularly found that are thousands of years old, why are we witnessing a rise in bone deterioration? Osteoporosis is apparently a new disease. [Read more]
