What are Whole Grains?
Whole grains are a cereal crop that contains a germ, an endosperm, and outer bran. Each part of the kernel contains important nutrients: the bran (outer most layer) is comprised of antioxidants, B vitamins, and fiber; the endosperm (the largest part of the kernel) is primarily carbohydrate, but also contains protein and small amounts of vitamins and minerals; the endosperm (a small area on the inside of the kernel) contains some protein, minerals, fat, and B vitamins. To see an image of the “Grain Anatomy” click: Here. Refined grains, such as white rice and white flour, are processed so that the bran and the endosperm are removed from the kernels. Through the process of refinement, the kernel loses healthy fats, proteins, fiber, vitamins, and minerals. On some occasions, the refined products are then “enriched” or “fortified” with vitamins and minerals; this means that the nutrients that were removed during refinement are put back into the grain. If the grain is washed before cooking or is cooked in excessive water, the vitamins and minerals that were added back during “enrichment” may be significantly lost. Additionally, research has also shown that nutrients from whole plant-food is far better than that from a supplement or enriched foods; many synthetic vitamins and minerals that are added to products or taken individually as supplements do not have the same health protective benefits as when they occur in their natural state in whole food products. Some forms of vitamins and minerals may even have adverse health effects when taken in a supplement form (see article by Rui Hai Liu). Examples of whole grains include: quinoa*, rice (brown and wild)*, sorghum*, millet*, wheat (bulgur wheat, green, semolina, kamut, faro, spelt, couscous), buckwheat, barley, rye, amaranth*, corn*, teff*, and oats. Some of these “grains” are actually considered pseudo-grains because they are technically a seed, but consumed like a grain product. *Indicates a gluten free grain. If you need more information about gluten free grains click: here. If you do not have a gluten allergy, which is called celiac disease, it is not necessary to remove gluten from your diet.
Whole grains are a cereal crop that contains a germ, an endosperm, and outer bran. Each part of the kernel contains important nutrients: the bran (outer most layer) is comprised of antioxidants, B vitamins, and fiber; the endosperm (the largest part of the kernel) is primarily carbohydrate, but also contains protein and small amounts of vitamins and minerals; the endosperm (a small area on the inside of the kernel) contains some protein, minerals, fat, and B vitamins. To see an image of the “Grain Anatomy” click: Here. Refined grains, such as white rice and white flour, are processed so that the bran and the endosperm are removed from the kernels. Through the process of refinement, the kernel loses healthy fats, proteins, fiber, vitamins, and minerals. On some occasions, the refined products are then “enriched” or “fortified” with vitamins and minerals; this means that the nutrients that were removed during refinement are put back into the grain. If the grain is washed before cooking or is cooked in excessive water, the vitamins and minerals that were added back during “enrichment” may be significantly lost. Additionally, research has also shown that nutrients from whole plant-food is far better than that from a supplement or enriched foods; many synthetic vitamins and minerals that are added to products or taken individually as supplements do not have the same health protective benefits as when they occur in their natural state in whole food products. Some forms of vitamins and minerals may even have adverse health effects when taken in a supplement form (see article by Rui Hai Liu). Examples of whole grains include: quinoa*, rice (brown and wild)*, sorghum*, millet*, wheat (bulgur wheat, green, semolina, kamut, faro, spelt, couscous), buckwheat, barley, rye, amaranth*, corn*, teff*, and oats. Some of these “grains” are actually considered pseudo-grains because they are technically a seed, but consumed like a grain product. *Indicates a gluten free grain. If you need more information about gluten free grains click: here. If you do not have a gluten allergy, which is called celiac disease, it is not necessary to remove gluten from your diet.
BENEFITS OF ALOE
1. Aloe Vera Is High in Vitamins & Minerals:
Aloe Vera contains many vitamins including A, C, E, folic acid, choline, B1, B2, B3 (niacin), B6. Aloe Vera is also one of the few plants that contains vitamin B12. Some of the 20 minerals found in Aloe vera include: calcium, magnesium, zinc, chromium, selenium, sodium, iron, potassium, copper, manganese.
2. Aloe Vera is High in Amino Acids & Fatty Acids
Amino acids are the building blocks of protein. There are about 22 amino acids that are necessary for the human body and it is said that 8 of these are essential. Estimates of the amino acids found in aloe range from 18-20 amino acids, with all 8 essential amino acids. Aloe vera also includes quite an impressive range of fatty acids. Aloe contains three plant sterols, which are important fatty acids – HCL cholesterol (which lowers fats in the blood), campesterol, and B-sitosterol. All are helpful in reducing symptoms of allergies and acid indigestion. Other fatty acids include linoleic, linolenic, myristic, caprylic, oleic, palmitic, and stearic.
3. Aloe Vera is an Adaptogen
Aloe vera is a well-known adaptogen. An adaptogen is something that boosts the body’s natural ability to adapt to external changes and resist illness. It is thought that aloe’s power as an adaptogen balances the body’s system, stimulating the defense and adaptive mechanisms of the body. This allows you an increased ability to cope with stress (physical, emotional and environmental stress like pollution)
4. Aloe Helps with Digestion
Poor digestion is related to many diseases. A properly functioning digestive tract is one of the keys and foundations of health. Aloe is known to soothe and cleanse the digestive tract and help improve digestion. The interesting thing about taking aloe internally is that, because it is an adaptogen, it helps with either constipation or diarrhea, helping to regulate your elimination cycles in whatever way you need. It’s been a great remedy for people with problems such as irritable bowel syndrome as well as acid reflux. Aloe also helps to decrease the amount of unfriendly bacteria and in our gut keeping your healthy intestinal flora in balance. Aloe is also a vermifuge, which means it helps to rid the body of intestinal worms.
5. Aloe Helps in Detoxification
Aloe Vera is a gelatinous plant food, just like seaweeds and chia seeds. The main benefit to consuming gelatinous plant foods in your diet is that these gels move through the intestinal tract absorbing toxins along the way and get eliminated through the colon. This will help the proper elimination of waste from your body and help the detoxification of your body.
6. Aloe Alkalizes the Body
Disease cannot manifest in an alkaline environment. Most people are living and subsisting on mostly acidic foods. For great health, remember the 80/20 rule – 80% alkaline forming foods and 20% acidic. Aloe vera is an alkaline forming food. It alkalizes the body, helping to balance overly acidic dietary habits.
7. Cardiovascular Health
There hasn’t been a lot of studies conducted on aloe’s effect on cardiovascular health, but there has been some research to show that aloe vera extract injected into the blood, greatly multiplies the oxygen transportation and diffusion capabilities of the red blood cells. According to a study published in the 2000 issue of the British Medical Journal, beta sitosterol helps to lower cholesterol. By regulating blood pressure, improving circulation and oxidation of the blood, lowering cholesterol, and making blood less sticky, aloe vera juice may be able to help lower the risk of heart disease.
8. Aloe Helps Boost the Immune System
I think given the stresses of our daily lives, everyone can use a boost to their immune systems. The polysaccharides in aloe vera juice stimulate macrophages, which are the white blood cells of your immune system that fight against viruses. Aloe is also an immune enhancer because of its high level of anti-oxidants, which help combat the unstable compounds known as free-radicals, contributing to the aging process. (Free radicals are a bi-product of life itself, it is a naturally occurring process but we can overload ourselves with unnecessary free-radicals by living an unhealthy lifestyle). Aloe is also an antipyretic which means it used to reduce or prevent fever.
9. Aloe Vera is Great for the Skin
Because of aloe’s well-known healing properties for the skin, aloe is one of the primary compounds used in the cosmetic industry. It is a known vulnerary, (meaning it helps heal wounds) and is great for applying topically to burns, abrasions, psoriasis and even to bug bites. Aloe acts as an analgesic, acting to help relieve pain of wounds. It’s feels especially good to cut a stem of aloe, place it in the fridge and rub it on sun burnt skin – the immediate soothing effect feels like an absolute lifesaver. Aloe is also an antipruritic: A substance that relieves or prevents itching. Aloe vera is an astringent: which causes the contraction of body tissues, typically used to reduce bleeding from minor abrasions. Due to aloe’s high water content (over 99% water) it is a great way to hydrate, moisturize and rejuvenate the skin and fits within my general guideline: “Don’t put anything on your skin that you wouldn’t eat!” Aloe increases the elasticity of the skin making it more flexible through collagen and elastin repair. Aloe is an emollient, helping to soften and soothe the skin. It helps supply oxygen to the skin cells, increasing the strength and synthesis of skin tissue and induces improved blood flow to the skin through capillary dilation.
10. Aloe vera is a: Disinfectant, Anti-biotic, Anti-microbial, Germicidal, Anti-bacterial, Anti-septic, Anti-fungal & Anti-viral:
Wow, I think that covers all anti- bases. Okay, I admit, that was just a sneaky way to add in another 8 good reasons why you should keep an aloe vera as a handy (to to mention beautiful) house plant and incorporate its uses into your healthy lifestyle. Aloe vera’s active ingredients are sulphur, lupeol, salicylic acid, cinnamic acid, urea nitrogen and phenol which are substances that prevent the growth of disease-causing microorganisms and act as a team to provide antimicrobial activity thus eliminating many internal and external infections, also active against bacteria. It also helps to treat fungal and viral infections.
11. Aloe Helps Reduce Inflammation
Aloe Vera contains 12 substances, including B-sisterole, which can help to slow down or inhibit inflammation. This may be able to help with painful joints due to stiffness and help improve joint flexibility.
12. Weight Loss – A Secondary effect
Improving your digestion, and detoxifying your body will have a secondary effect of promoting weight loss because when you start to improve your digestion you naturally eliminate more efficiently, which is a primary way that we all detoxify – through our bowels. This will lighten your toxic load on your body and will give you more energy.
Source www.happyandraw.com
1. Aloe Vera Is High in Vitamins & Minerals:
Aloe Vera contains many vitamins including A, C, E, folic acid, choline, B1, B2, B3 (niacin), B6. Aloe Vera is also one of the few plants that contains vitamin B12. Some of the 20 minerals found in Aloe vera include: calcium, magnesium, zinc, chromium, selenium, sodium, iron, potassium, copper, manganese.
2. Aloe Vera is High in Amino Acids & Fatty Acids
Amino acids are the building blocks of protein. There are about 22 amino acids that are necessary for the human body and it is said that 8 of these are essential. Estimates of the amino acids found in aloe range from 18-20 amino acids, with all 8 essential amino acids. Aloe vera also includes quite an impressive range of fatty acids. Aloe contains three plant sterols, which are important fatty acids – HCL cholesterol (which lowers fats in the blood), campesterol, and B-sitosterol. All are helpful in reducing symptoms of allergies and acid indigestion. Other fatty acids include linoleic, linolenic, myristic, caprylic, oleic, palmitic, and stearic.
3. Aloe Vera is an Adaptogen
Aloe vera is a well-known adaptogen. An adaptogen is something that boosts the body’s natural ability to adapt to external changes and resist illness. It is thought that aloe’s power as an adaptogen balances the body’s system, stimulating the defense and adaptive mechanisms of the body. This allows you an increased ability to cope with stress (physical, emotional and environmental stress like pollution)
4. Aloe Helps with Digestion
Poor digestion is related to many diseases. A properly functioning digestive tract is one of the keys and foundations of health. Aloe is known to soothe and cleanse the digestive tract and help improve digestion. The interesting thing about taking aloe internally is that, because it is an adaptogen, it helps with either constipation or diarrhea, helping to regulate your elimination cycles in whatever way you need. It’s been a great remedy for people with problems such as irritable bowel syndrome as well as acid reflux. Aloe also helps to decrease the amount of unfriendly bacteria and in our gut keeping your healthy intestinal flora in balance. Aloe is also a vermifuge, which means it helps to rid the body of intestinal worms.
5. Aloe Helps in Detoxification
Aloe Vera is a gelatinous plant food, just like seaweeds and chia seeds. The main benefit to consuming gelatinous plant foods in your diet is that these gels move through the intestinal tract absorbing toxins along the way and get eliminated through the colon. This will help the proper elimination of waste from your body and help the detoxification of your body.
6. Aloe Alkalizes the Body
Disease cannot manifest in an alkaline environment. Most people are living and subsisting on mostly acidic foods. For great health, remember the 80/20 rule – 80% alkaline forming foods and 20% acidic. Aloe vera is an alkaline forming food. It alkalizes the body, helping to balance overly acidic dietary habits.
7. Cardiovascular Health
There hasn’t been a lot of studies conducted on aloe’s effect on cardiovascular health, but there has been some research to show that aloe vera extract injected into the blood, greatly multiplies the oxygen transportation and diffusion capabilities of the red blood cells. According to a study published in the 2000 issue of the British Medical Journal, beta sitosterol helps to lower cholesterol. By regulating blood pressure, improving circulation and oxidation of the blood, lowering cholesterol, and making blood less sticky, aloe vera juice may be able to help lower the risk of heart disease.
8. Aloe Helps Boost the Immune System
I think given the stresses of our daily lives, everyone can use a boost to their immune systems. The polysaccharides in aloe vera juice stimulate macrophages, which are the white blood cells of your immune system that fight against viruses. Aloe is also an immune enhancer because of its high level of anti-oxidants, which help combat the unstable compounds known as free-radicals, contributing to the aging process. (Free radicals are a bi-product of life itself, it is a naturally occurring process but we can overload ourselves with unnecessary free-radicals by living an unhealthy lifestyle). Aloe is also an antipyretic which means it used to reduce or prevent fever.
9. Aloe Vera is Great for the Skin
Because of aloe’s well-known healing properties for the skin, aloe is one of the primary compounds used in the cosmetic industry. It is a known vulnerary, (meaning it helps heal wounds) and is great for applying topically to burns, abrasions, psoriasis and even to bug bites. Aloe acts as an analgesic, acting to help relieve pain of wounds. It’s feels especially good to cut a stem of aloe, place it in the fridge and rub it on sun burnt skin – the immediate soothing effect feels like an absolute lifesaver. Aloe is also an antipruritic: A substance that relieves or prevents itching. Aloe vera is an astringent: which causes the contraction of body tissues, typically used to reduce bleeding from minor abrasions. Due to aloe’s high water content (over 99% water) it is a great way to hydrate, moisturize and rejuvenate the skin and fits within my general guideline: “Don’t put anything on your skin that you wouldn’t eat!” Aloe increases the elasticity of the skin making it more flexible through collagen and elastin repair. Aloe is an emollient, helping to soften and soothe the skin. It helps supply oxygen to the skin cells, increasing the strength and synthesis of skin tissue and induces improved blood flow to the skin through capillary dilation.
10. Aloe vera is a: Disinfectant, Anti-biotic, Anti-microbial, Germicidal, Anti-bacterial, Anti-septic, Anti-fungal & Anti-viral:
Wow, I think that covers all anti- bases. Okay, I admit, that was just a sneaky way to add in another 8 good reasons why you should keep an aloe vera as a handy (to to mention beautiful) house plant and incorporate its uses into your healthy lifestyle. Aloe vera’s active ingredients are sulphur, lupeol, salicylic acid, cinnamic acid, urea nitrogen and phenol which are substances that prevent the growth of disease-causing microorganisms and act as a team to provide antimicrobial activity thus eliminating many internal and external infections, also active against bacteria. It also helps to treat fungal and viral infections.
11. Aloe Helps Reduce Inflammation
Aloe Vera contains 12 substances, including B-sisterole, which can help to slow down or inhibit inflammation. This may be able to help with painful joints due to stiffness and help improve joint flexibility.
12. Weight Loss – A Secondary effect
Improving your digestion, and detoxifying your body will have a secondary effect of promoting weight loss because when you start to improve your digestion you naturally eliminate more efficiently, which is a primary way that we all detoxify – through our bowels. This will lighten your toxic load on your body and will give you more energy.
Source www.happyandraw.com
Getting to know the face behind Madame Sara, LLC
We had the pleasure to interview Katy Andre, CEO of Madame Sara, LLC. She is an amazing woman, full of life, love and passion. I am very happy to know her on a personal and business level and this is why I felt necessary to share her story and vision to the world. Please take a few minutes to know more about her.
Tells us a little about you
I am Katy, a dreamer, a passionate of history and my native country Haiti, spiritual and a believer in God. I am a daughter, sister, cousin, friend and a citizen of the world. And finally, I am the founder and current CEO of Madame Sara, LLC.
When you were growing up who were your role models? What did you learn from them?
Maybe this will sound weird, but I must be honest, I did not particularly have any role model hatched in my mind growing up like most people do. I am my own role model. I always strive to be the best version of myself. I’d say however, that I wanted to be as courageous as my mother and as wise as my grandmother topped with the intellect of my dear papa. If I could embody all these three qualities, boy, I think I’d be an exceptional human being. For me, growing up, I was always amazed at and admired hard working people in general; the women marketers or Madan Saras, the shoe shiners, the bearers, the fritay maker at the street corner etc... I always wondered, “How do they do what they do under that blazing sun?!” That’s courage right there. I can say that all these people I mentioned have served me greatly in realizing that it takes a lot of courage and determination to make your dream, any dream, become a reality. I always looked at them as a guide to remind myself to always be the best I can be no matter the circumstances of life.
What was the number one factor that influenced you in going into business?
One factor that led me to business was one, I grew tired of looking endlessly for a job in my field of international relations or diplomacy. The vision I had in mind was to help Haiti but most of the organizations or institutions I looked into were nowhere near my passion or what I felt in my heart was right; and not to mention, they all turned me down. So, I decided after working some crappy jobs that I was going to start something of my own or, anything that would also reflect Haiti in a positive light. And of course the idea of becoming financially independent and knowing that I could run my life the way I see fit motivated me even more.
What do you enjoy most about running Madame Sara?
I love every bit of it. From the creative process, to making the products (when I started in London), to the direct sales and relationships I have with the customers. It’s a constant grind and I love it. We are at the preparation stage and that’s the best part. I have met so many amazing people through this whole process that I’m coming to the conclusion, rather a premature one that this is the best idea I have ever had. (Laugh) And, also, challenging myself as a young woman and trusting my gut most of the time to make decisions. It does not work all the time but that’s one of my business skills. That thought alone makes everything worthwhile for me.
Madame Sara? Pretty well known Haitian name. One would say a staple in our culture. Why the name? What's behind it?
Madame Sara is the name given to all Female Haitian Marketers. And these women have always exemplified such great business skills and tremendous determination and courage to me, that, I knew from the moment that my Flat-mate designed our logo that it was irrefutable to name our company Madame Sara. And yes of course I thought it to be a strategic and marketing move as well since its so well known among Haitians and others who know the Haitian culture or, as you mentioned it, “a staple in our culture’. However, it was mostly generated by the fact that these women truly are the backbone of the Haitian economy. And, that without their part, food would not be put on people’s table in Haiti. I admire their passion and resilience in the midst of it all. And I want my company to convey the same spirit.
What differentiates your product versus the other ones out there in the market?
I don’t necessarily compare what we do with other products out there. Although we are aware of competition, but the big factor I'd say is in what we say in our slogan/campaign: “We Use Fresh Ingredients and a Dose of Passion.” That alone sets us apart I feel. We truly are passionate and believe in offering good quality products fit for all. We want people to know that ‘Caribbean food products” are not just full of carbs, oil, salt or peppers; or designed for just the Afro-Caribbean market. They can be fresh, healthy and still be TASTY (capital letters lol) and suitable for many. We try to avoid chemicals or conservatives.
So, it is important that our products reflect that. All of our current products have and future products will always reflect passion, conscious eating, freshness and taste without the chemicals or additives.
Is Madame Sara only about the Gourmet Creole Sauces? or is there more to the brand?
Madame Sra, LLC offers for now, two great and amazing products. A Gourmet Sauce, which uses only fresh herbs, spices and olive oil, mainly inspired by my grandmother’s recipe, it is our staple product. Then, we have a great Coffee, Marmelade Blue, which is imported straight from Haiti by a company called HaitiCoffee Inc. but roasted and packaged here in the U.S.
We have plans to bring so many other authentic products such as peanut butter, jams, different blends of teas but we are working on all of that. For now we want to focus on getting our brand out there and getting people to familiarize with our Gourmet Sauce and Coffee then, we will look into the other products.
Do you have any advice for those out there looking forward to owning their business?
I’d say first and foremost, believe in yourself, and believe in a power greater than yourself and you can achieve anything you want. At times we under estimate ourselves until we put ourselves to the test. It is not easy to be a business owner but its possible to turn your idea into a tangible reality but just like everything else, its about discipline and determination. I am still a work in progress but that belief is what keeps me going. And that’s what I would share to those looking forward to turning their dream or idea into a business.
What is the next step for Madame Sara?
There’s a great deal of ambitions, objectives and goals in store, and we cannot wait to share them once implemented. One of them being that we want to expand on the international market, and bring Madame Sara and our products to the rest of the world, sharing Haiti’s cuisine, culture and history. And to get there we need to work first on brand recognition here in the states and then from there, expand. Getting people to know Madame Sara and the story behind it.
Interview by Alain Lemaire
Chef Lemaire | www.cheflemaire.com | Hollywood, FL April 3, 2014
We had the pleasure to interview Katy Andre, CEO of Madame Sara, LLC. She is an amazing woman, full of life, love and passion. I am very happy to know her on a personal and business level and this is why I felt necessary to share her story and vision to the world. Please take a few minutes to know more about her.
Tells us a little about you
I am Katy, a dreamer, a passionate of history and my native country Haiti, spiritual and a believer in God. I am a daughter, sister, cousin, friend and a citizen of the world. And finally, I am the founder and current CEO of Madame Sara, LLC.
When you were growing up who were your role models? What did you learn from them?
Maybe this will sound weird, but I must be honest, I did not particularly have any role model hatched in my mind growing up like most people do. I am my own role model. I always strive to be the best version of myself. I’d say however, that I wanted to be as courageous as my mother and as wise as my grandmother topped with the intellect of my dear papa. If I could embody all these three qualities, boy, I think I’d be an exceptional human being. For me, growing up, I was always amazed at and admired hard working people in general; the women marketers or Madan Saras, the shoe shiners, the bearers, the fritay maker at the street corner etc... I always wondered, “How do they do what they do under that blazing sun?!” That’s courage right there. I can say that all these people I mentioned have served me greatly in realizing that it takes a lot of courage and determination to make your dream, any dream, become a reality. I always looked at them as a guide to remind myself to always be the best I can be no matter the circumstances of life.
What was the number one factor that influenced you in going into business?
One factor that led me to business was one, I grew tired of looking endlessly for a job in my field of international relations or diplomacy. The vision I had in mind was to help Haiti but most of the organizations or institutions I looked into were nowhere near my passion or what I felt in my heart was right; and not to mention, they all turned me down. So, I decided after working some crappy jobs that I was going to start something of my own or, anything that would also reflect Haiti in a positive light. And of course the idea of becoming financially independent and knowing that I could run my life the way I see fit motivated me even more.
What do you enjoy most about running Madame Sara?
I love every bit of it. From the creative process, to making the products (when I started in London), to the direct sales and relationships I have with the customers. It’s a constant grind and I love it. We are at the preparation stage and that’s the best part. I have met so many amazing people through this whole process that I’m coming to the conclusion, rather a premature one that this is the best idea I have ever had. (Laugh) And, also, challenging myself as a young woman and trusting my gut most of the time to make decisions. It does not work all the time but that’s one of my business skills. That thought alone makes everything worthwhile for me.
Madame Sara? Pretty well known Haitian name. One would say a staple in our culture. Why the name? What's behind it?
Madame Sara is the name given to all Female Haitian Marketers. And these women have always exemplified such great business skills and tremendous determination and courage to me, that, I knew from the moment that my Flat-mate designed our logo that it was irrefutable to name our company Madame Sara. And yes of course I thought it to be a strategic and marketing move as well since its so well known among Haitians and others who know the Haitian culture or, as you mentioned it, “a staple in our culture’. However, it was mostly generated by the fact that these women truly are the backbone of the Haitian economy. And, that without their part, food would not be put on people’s table in Haiti. I admire their passion and resilience in the midst of it all. And I want my company to convey the same spirit.
What differentiates your product versus the other ones out there in the market?
I don’t necessarily compare what we do with other products out there. Although we are aware of competition, but the big factor I'd say is in what we say in our slogan/campaign: “We Use Fresh Ingredients and a Dose of Passion.” That alone sets us apart I feel. We truly are passionate and believe in offering good quality products fit for all. We want people to know that ‘Caribbean food products” are not just full of carbs, oil, salt or peppers; or designed for just the Afro-Caribbean market. They can be fresh, healthy and still be TASTY (capital letters lol) and suitable for many. We try to avoid chemicals or conservatives.
So, it is important that our products reflect that. All of our current products have and future products will always reflect passion, conscious eating, freshness and taste without the chemicals or additives.
Is Madame Sara only about the Gourmet Creole Sauces? or is there more to the brand?
Madame Sra, LLC offers for now, two great and amazing products. A Gourmet Sauce, which uses only fresh herbs, spices and olive oil, mainly inspired by my grandmother’s recipe, it is our staple product. Then, we have a great Coffee, Marmelade Blue, which is imported straight from Haiti by a company called HaitiCoffee Inc. but roasted and packaged here in the U.S.
We have plans to bring so many other authentic products such as peanut butter, jams, different blends of teas but we are working on all of that. For now we want to focus on getting our brand out there and getting people to familiarize with our Gourmet Sauce and Coffee then, we will look into the other products.
Do you have any advice for those out there looking forward to owning their business?
I’d say first and foremost, believe in yourself, and believe in a power greater than yourself and you can achieve anything you want. At times we under estimate ourselves until we put ourselves to the test. It is not easy to be a business owner but its possible to turn your idea into a tangible reality but just like everything else, its about discipline and determination. I am still a work in progress but that belief is what keeps me going. And that’s what I would share to those looking forward to turning their dream or idea into a business.
What is the next step for Madame Sara?
There’s a great deal of ambitions, objectives and goals in store, and we cannot wait to share them once implemented. One of them being that we want to expand on the international market, and bring Madame Sara and our products to the rest of the world, sharing Haiti’s cuisine, culture and history. And to get there we need to work first on brand recognition here in the states and then from there, expand. Getting people to know Madame Sara and the story behind it.
Interview by Alain Lemaire
Chef Lemaire | www.cheflemaire.com | Hollywood, FL April 3, 2014
Beyond "Gout et Saveurs Lakay" Part 1
My recent travel to Haiti for the "3rd Edition of Gout & Saveurs Lakay: Haiti Food & Spirit Festival", was a very fun, exciting and eventful trip.
What I personally experienced there in terms of the food service industry was mind blowing and I felt it was necessary to share at least a little bit with you especially the days leading to the "Grand Tasting", the "Grand Tasting" itself and the days after.
Day 1 (September 24, 2013)
It is around 6:30am as I arrive at the Miami International Airport ready to fly out to Haiti for two whole weeks of culinary experience. Travelling along with me are Chefs David Destinoble and Jouvens Jean, two other members of the Haitian Culinary Alliance and great friends. At approximately 9:30am, we land on the soil of our beautiful and beloved country. The heat, the smell, the traffic, the beautiful faces wandering down the streets, people working hard to make enough to bring back something home...everything really hits you and you know that yes, you are in Haiti. We were greeted with warm welcomes and drinks at the Best Western Premiere in Petion-Ville, where we would be staying for the next 13 days. May I say that, this was by far one of the best hotels in Haiti: very modern, well kept, friendly and fully aware staff, great food under the leadership of Executive Chef Mario Peters, great rooms. This time around, there were no complaints from me... the perfect setting to be mentally and physically ready.
Day 2 (September 25, 2013)
Waking up in Haiti has something always magical to it. The view from the hotel was amazing by the way: overlooking the city and the bay. Breakfast was amazing, as it was everyday! Chef Mario Peters, who also was participating in the entire festival always came to say hi and make sure that we were doing great and everything was ok. Day 2 was all about getting situated: finalizing menus, placing orders, visiting the sites where most of us would work out of in the next few days. Later that afternoon, I was joined by my dearest friend and photographer Diana Pierre-Louis who flew in to attend and cover the first few days of the event. The day ended with us being treated to a Happy Hour special which happens every
Wednesday at the Hotel and to our surprise, there was a DJ and the balcony (which is a part of the restaurant) was full. After a few drinks, laughs and
connections we headed to bed because the following day was the beginning of our journey.
Day 3 (September 26, 2013)
Store hopping, going to get a hair cut right before the Press Conference summed up our morning on that day. The Press Conference was held at Palm Residences right by the pool area. Beautiful setting: local farmers and vendors from the area have their products displayed all over the place, news crews are lining up in the best spots to get the right angle, interviews are being held right before the conference starts. The two major moments of that evening: meeting all the other chefs for the very first time and discussing food, the business, its status as of now and also being honored by Café Rebo and Rhum Barbancourt. The Minister of Tourism in Haiti Stephanie Villedrouin was ever present along with the organizers, and the members of the Association Touristique d'Haiti(ATH).
Day 4 (September 27, 2013)
This is it, the D-day! This is the main event day held at Karibe Hotel where 28 chefs, including 14 international ones, 25 restaurants and other businesses in the Hospitality industry were showcasing their food, product and all. This is the night where every single member of the media, over 500 people (potential clients) including influential people both in the private sector and government are attending. Needless to say that you had to be on your toes and have your game face on.
The day started with us getting ready and having our "breakfast of champions" before we head out to prep for the night. As we arrived at our designated kitchen for the day, it was to our surprise that our seafood, which we were promised would be there the day before, hasn't still been
delivered. It was 10:30am. We decided to move on and get everything else for our dishes ready while the main ingredient was on its way. As the
hours went by and the time of the event was approaching closer and closer, our product was still no where to be found. It was already 2:30pm when our product finally made it to the kitchen!!! I was personally frustrated and irritated because we had to wait over 38 hours for a product that we were paying for, rush to finish up and still ensure the quality stayed the same. Totally ridiculous and unacceptable. Trust me, they had an earful from me and I must admit that Gordon Ramsey had nothing on me that day. Now, was my rant going to change anything? I doubt that highly. Was it necessary? Most definitely because I wanted to get my point across, let them know it is unacceptable, and make sure they heard the views from an outsider. Unless someone makes a noise, they will always think that their standards and no sense of urgency method is ok.
We finally got ourselves ready and headed to the event site just in time to set up and start serving hungry and curious guests. The night ended up being a total success as each table went above and beyond to showcase some imaginative and very tasteful dishes. Guests were coming in and out of the ball room and you could see the amazement and excitement in their eyes as the strolled around each table. According to the feedbacks we received, it seems that our table was a hit!!! Yay, go team HCA!
To be continued...
Chef Lemaire | Hollywood, Florida | November 3, 2013
www.cheflemaire.com
My recent travel to Haiti for the "3rd Edition of Gout & Saveurs Lakay: Haiti Food & Spirit Festival", was a very fun, exciting and eventful trip.
What I personally experienced there in terms of the food service industry was mind blowing and I felt it was necessary to share at least a little bit with you especially the days leading to the "Grand Tasting", the "Grand Tasting" itself and the days after.
Day 1 (September 24, 2013)
It is around 6:30am as I arrive at the Miami International Airport ready to fly out to Haiti for two whole weeks of culinary experience. Travelling along with me are Chefs David Destinoble and Jouvens Jean, two other members of the Haitian Culinary Alliance and great friends. At approximately 9:30am, we land on the soil of our beautiful and beloved country. The heat, the smell, the traffic, the beautiful faces wandering down the streets, people working hard to make enough to bring back something home...everything really hits you and you know that yes, you are in Haiti. We were greeted with warm welcomes and drinks at the Best Western Premiere in Petion-Ville, where we would be staying for the next 13 days. May I say that, this was by far one of the best hotels in Haiti: very modern, well kept, friendly and fully aware staff, great food under the leadership of Executive Chef Mario Peters, great rooms. This time around, there were no complaints from me... the perfect setting to be mentally and physically ready.
Day 2 (September 25, 2013)
Waking up in Haiti has something always magical to it. The view from the hotel was amazing by the way: overlooking the city and the bay. Breakfast was amazing, as it was everyday! Chef Mario Peters, who also was participating in the entire festival always came to say hi and make sure that we were doing great and everything was ok. Day 2 was all about getting situated: finalizing menus, placing orders, visiting the sites where most of us would work out of in the next few days. Later that afternoon, I was joined by my dearest friend and photographer Diana Pierre-Louis who flew in to attend and cover the first few days of the event. The day ended with us being treated to a Happy Hour special which happens every
Wednesday at the Hotel and to our surprise, there was a DJ and the balcony (which is a part of the restaurant) was full. After a few drinks, laughs and
connections we headed to bed because the following day was the beginning of our journey.
Day 3 (September 26, 2013)
Store hopping, going to get a hair cut right before the Press Conference summed up our morning on that day. The Press Conference was held at Palm Residences right by the pool area. Beautiful setting: local farmers and vendors from the area have their products displayed all over the place, news crews are lining up in the best spots to get the right angle, interviews are being held right before the conference starts. The two major moments of that evening: meeting all the other chefs for the very first time and discussing food, the business, its status as of now and also being honored by Café Rebo and Rhum Barbancourt. The Minister of Tourism in Haiti Stephanie Villedrouin was ever present along with the organizers, and the members of the Association Touristique d'Haiti(ATH).
Day 4 (September 27, 2013)
This is it, the D-day! This is the main event day held at Karibe Hotel where 28 chefs, including 14 international ones, 25 restaurants and other businesses in the Hospitality industry were showcasing their food, product and all. This is the night where every single member of the media, over 500 people (potential clients) including influential people both in the private sector and government are attending. Needless to say that you had to be on your toes and have your game face on.
The day started with us getting ready and having our "breakfast of champions" before we head out to prep for the night. As we arrived at our designated kitchen for the day, it was to our surprise that our seafood, which we were promised would be there the day before, hasn't still been
delivered. It was 10:30am. We decided to move on and get everything else for our dishes ready while the main ingredient was on its way. As the
hours went by and the time of the event was approaching closer and closer, our product was still no where to be found. It was already 2:30pm when our product finally made it to the kitchen!!! I was personally frustrated and irritated because we had to wait over 38 hours for a product that we were paying for, rush to finish up and still ensure the quality stayed the same. Totally ridiculous and unacceptable. Trust me, they had an earful from me and I must admit that Gordon Ramsey had nothing on me that day. Now, was my rant going to change anything? I doubt that highly. Was it necessary? Most definitely because I wanted to get my point across, let them know it is unacceptable, and make sure they heard the views from an outsider. Unless someone makes a noise, they will always think that their standards and no sense of urgency method is ok.
We finally got ourselves ready and headed to the event site just in time to set up and start serving hungry and curious guests. The night ended up being a total success as each table went above and beyond to showcase some imaginative and very tasteful dishes. Guests were coming in and out of the ball room and you could see the amazement and excitement in their eyes as the strolled around each table. According to the feedbacks we received, it seems that our table was a hit!!! Yay, go team HCA!
To be continued...
Chef Lemaire | Hollywood, Florida | November 3, 2013
www.cheflemaire.com
Health & Wellness with Kristina Demuth, RD
It is very funny how things happen in life. Most people think social media is nothing but corruption and/or a waste of time. I must admit that to some extent I can see why they would say so. On the other hand, I have to say that I do not agree. Like everything in life, you have
control over what you decide to use it for or at least can shape your actions to get a desired result. As of recently, I have had the opportunity
to connect with some great individuals through social media such as Kristina. Our common interests as she points it out, were the key
factor the creation of the new section in Chef Lemaire, called Health & Wellness.
From the moment we connected, we clicked. After hearing Kristina's story, I knew it was more than fitting for us to
partner and bring something totally new and refreshing to the community which is health related. We have decided to bring together health &
wellness with culinary. At the end of the day, it all really ties in together. We want give you the perspective from a Chef and Registered
Dietitian. We are looking to make you see food differently: eating right can be fun and delicious. I personally have been starving for
information like that and I know that so have you. So without any further a due, here is Kristina.
Enjoy!
I am beyond excited to have this opportunity to be a guest writer for Chef Alain Lemaire. It was our passion for good health, food, and Haiti that connected the two of us together.
My name is Kristina DeMuth, and I am a Registered Dietitian and Masters in Public Health Nutrition candidate at The University of
Minnesota. My professional experience varies in the health field; serving as a Research and Outreach Director for a grass-roots, eating disorder
non-profit; interning for a health and wellness coach; completing a dietetic internship in a hospital, community outreach setting, food service operation, school system, and an eating disorder treatment facility; and serving as a volunteer nutrition advocate for a non-profit mission in Haiti.
In 2011, I started traveling to Haiti and shortly thereafter began my nutrition work there. I was fortunate to spend 9 months living in Haiti
throughout the 2012-2013 year and volunteering at a Feeding Center that serves 56 children, 3 meals a day. My volunteer work started with treating
malnourished children, which was identified by their weight for their age and height. Throughout my time in Haiti, I uncovered an incredible amount
of underlying issues related to malnutrition, food insecurity, poor health, poverty, and resources. I met some incredible Haitian people, who
provided me with insights and perspectives on tackling many different issues related to health and wellness. The stories the people shared with me, their experiences, and their work efforts have continued to help me grasp a better understanding of concerning dietary patterns and trends increasing among the population, as well as possible solutions for terminating them.
As I began my nutrition-related work in Haiti, I became aware of what is called the “nutritional transition.” The transition is a phenomenon that has been occurring around the globe in relation to diet, lifestyle, and disease. A nutrition transition is marked by a shift in dietary and lifestyle patterns that occurs when an individual and/or a nation obtains a higher social economic status. Globalization of the food industry has displaced traditional dietary intakes through promotion of a diet higher in processed foods, animal products, oils, refined carbohydrates and sugar sweetened beverages/ products. Researchers have found that as countries become more developed, individuals begin to adopt a more “westernized ” lifestyle: a diet that is higher in refined carbohydrates, sugar, salt, and animal products combined with lower rates of physical activity. These changes in behavioral patterns have greatly contributed to the increased prevalence of chronic diseases (also known as diseases of affluence or non-communicable diseases) such as: diabetes, certain forms of cancer, hypertension, cardiovascular disease, and obesity. The troubling fact is that many undeveloped countries are now facing a double-burden of disease where cases of malnutrition, famine, and infectious diseases co-exist with chronic diseases, which were diseases thought to only exist amongst individuals with higher income. These health problems are not only taxing on the individuals and their families, but also burden the economics of the country. When money and job security are already compromised, preventative health through diet and lifestyle patterns can be a solution to help individuals obtain a higher quality of life without the burden of disease.
While volunteering in Haiti, I began to pick-up on shifts in dietary eating patterns among the people in my community. Mid-way through my time in Haiti, I came across resources from a non-profit organization called Oldways about the traditional African way of eating, which was primarily a plant-based diet: rich in whole plant foods such as whole grains, roots and tubers, vegetables, green leafy vegetables, nuts and seeds, beans, fruit, and natural herbs/spices. Fish was eaten fairly often, and animal products such as poultry, eggs, beef, and dairy (cheese, milk, yogurt) were consumed in very small quantities, if at all. Sweets (packaged cakes, cookies, and candies) and sodas or artificial fruit juices were most likely non-existent in the traditional diet. Based on my experience, I found there were many plant-based resources available in Haiti that were not being used. It appeared there was an obsession with white rice. Based on interviews with elders in our community and research online, rice was never a staple for the Haitian population (I would also question this for other developing countries). It was a treat consumed on Sundays or special Holidays. I suspect that the food-aid and low tariffs from American rice have directly impacted this trend in food consumption. The increase in rice consumption, specifically of American rice, has had impacts on the Haitian farmers and Haiti's ability to support its own food supply. The government of Haiti has recently requested that Haitians adopt a more native diet, one that resembles their grandparents’ way of eating as a means to increase national food
security. Not only will eating more traditionally benefit the farmers in Haiti, but it can also contribute to increased health and prevention for diseases. If people only consume rice as their staple food, especially white rice, then they are missing out on key micronutrients (vitamins and minerals) that can be obtained when consuming a variety of plant-based foods and whole-grains. A shift towards eating more fruits, vegetable, beans, nuts, seeds, roots, tubers and whole grains not only increases micronutrient intake, but can also aid in prevention of chronic diseases and promote a more sustainable food supply.
My experience in Haiti also raised my awareness of many troubling issues surrounding the global food supply in general. There is a growing demand for land, water, and resources for the increasing human population. The damaging effects our current food system contributes heavily to the environment, as well as the health and wellbeing of the general public. I have become uncomfortably aware of many social justice issues wrapped around the food industry, and I am continually trying to be a more educated and responsible consumer.
In future articles, I will present various topics ranging from health and wellness to changing behaviors when it comes to eating and lifestyle. Topics that I will cover will include, but are not limited to: the why’s and the how’s of changing eating behaviors; how food choices can impact your health and the environment; how to be an educated food-consumer; how to eat more plant-food; healthy and delicious alternatives to the standard American diet; as well as what to eat and what not to eat. I hope that you, as the reader, will find these topics and articles useful for making positive changes in the way you eat and the way you think about health, wellness and the environment.
Chef Lemaire & Kristina Demuth | www.cheflemaire.com | August 12, 2013
It is very funny how things happen in life. Most people think social media is nothing but corruption and/or a waste of time. I must admit that to some extent I can see why they would say so. On the other hand, I have to say that I do not agree. Like everything in life, you have
control over what you decide to use it for or at least can shape your actions to get a desired result. As of recently, I have had the opportunity
to connect with some great individuals through social media such as Kristina. Our common interests as she points it out, were the key
factor the creation of the new section in Chef Lemaire, called Health & Wellness.
From the moment we connected, we clicked. After hearing Kristina's story, I knew it was more than fitting for us to
partner and bring something totally new and refreshing to the community which is health related. We have decided to bring together health &
wellness with culinary. At the end of the day, it all really ties in together. We want give you the perspective from a Chef and Registered
Dietitian. We are looking to make you see food differently: eating right can be fun and delicious. I personally have been starving for
information like that and I know that so have you. So without any further a due, here is Kristina.
Enjoy!
I am beyond excited to have this opportunity to be a guest writer for Chef Alain Lemaire. It was our passion for good health, food, and Haiti that connected the two of us together.
My name is Kristina DeMuth, and I am a Registered Dietitian and Masters in Public Health Nutrition candidate at The University of
Minnesota. My professional experience varies in the health field; serving as a Research and Outreach Director for a grass-roots, eating disorder
non-profit; interning for a health and wellness coach; completing a dietetic internship in a hospital, community outreach setting, food service operation, school system, and an eating disorder treatment facility; and serving as a volunteer nutrition advocate for a non-profit mission in Haiti.
In 2011, I started traveling to Haiti and shortly thereafter began my nutrition work there. I was fortunate to spend 9 months living in Haiti
throughout the 2012-2013 year and volunteering at a Feeding Center that serves 56 children, 3 meals a day. My volunteer work started with treating
malnourished children, which was identified by their weight for their age and height. Throughout my time in Haiti, I uncovered an incredible amount
of underlying issues related to malnutrition, food insecurity, poor health, poverty, and resources. I met some incredible Haitian people, who
provided me with insights and perspectives on tackling many different issues related to health and wellness. The stories the people shared with me, their experiences, and their work efforts have continued to help me grasp a better understanding of concerning dietary patterns and trends increasing among the population, as well as possible solutions for terminating them.
As I began my nutrition-related work in Haiti, I became aware of what is called the “nutritional transition.” The transition is a phenomenon that has been occurring around the globe in relation to diet, lifestyle, and disease. A nutrition transition is marked by a shift in dietary and lifestyle patterns that occurs when an individual and/or a nation obtains a higher social economic status. Globalization of the food industry has displaced traditional dietary intakes through promotion of a diet higher in processed foods, animal products, oils, refined carbohydrates and sugar sweetened beverages/ products. Researchers have found that as countries become more developed, individuals begin to adopt a more “westernized ” lifestyle: a diet that is higher in refined carbohydrates, sugar, salt, and animal products combined with lower rates of physical activity. These changes in behavioral patterns have greatly contributed to the increased prevalence of chronic diseases (also known as diseases of affluence or non-communicable diseases) such as: diabetes, certain forms of cancer, hypertension, cardiovascular disease, and obesity. The troubling fact is that many undeveloped countries are now facing a double-burden of disease where cases of malnutrition, famine, and infectious diseases co-exist with chronic diseases, which were diseases thought to only exist amongst individuals with higher income. These health problems are not only taxing on the individuals and their families, but also burden the economics of the country. When money and job security are already compromised, preventative health through diet and lifestyle patterns can be a solution to help individuals obtain a higher quality of life without the burden of disease.
While volunteering in Haiti, I began to pick-up on shifts in dietary eating patterns among the people in my community. Mid-way through my time in Haiti, I came across resources from a non-profit organization called Oldways about the traditional African way of eating, which was primarily a plant-based diet: rich in whole plant foods such as whole grains, roots and tubers, vegetables, green leafy vegetables, nuts and seeds, beans, fruit, and natural herbs/spices. Fish was eaten fairly often, and animal products such as poultry, eggs, beef, and dairy (cheese, milk, yogurt) were consumed in very small quantities, if at all. Sweets (packaged cakes, cookies, and candies) and sodas or artificial fruit juices were most likely non-existent in the traditional diet. Based on my experience, I found there were many plant-based resources available in Haiti that were not being used. It appeared there was an obsession with white rice. Based on interviews with elders in our community and research online, rice was never a staple for the Haitian population (I would also question this for other developing countries). It was a treat consumed on Sundays or special Holidays. I suspect that the food-aid and low tariffs from American rice have directly impacted this trend in food consumption. The increase in rice consumption, specifically of American rice, has had impacts on the Haitian farmers and Haiti's ability to support its own food supply. The government of Haiti has recently requested that Haitians adopt a more native diet, one that resembles their grandparents’ way of eating as a means to increase national food
security. Not only will eating more traditionally benefit the farmers in Haiti, but it can also contribute to increased health and prevention for diseases. If people only consume rice as their staple food, especially white rice, then they are missing out on key micronutrients (vitamins and minerals) that can be obtained when consuming a variety of plant-based foods and whole-grains. A shift towards eating more fruits, vegetable, beans, nuts, seeds, roots, tubers and whole grains not only increases micronutrient intake, but can also aid in prevention of chronic diseases and promote a more sustainable food supply.
My experience in Haiti also raised my awareness of many troubling issues surrounding the global food supply in general. There is a growing demand for land, water, and resources for the increasing human population. The damaging effects our current food system contributes heavily to the environment, as well as the health and wellbeing of the general public. I have become uncomfortably aware of many social justice issues wrapped around the food industry, and I am continually trying to be a more educated and responsible consumer.
In future articles, I will present various topics ranging from health and wellness to changing behaviors when it comes to eating and lifestyle. Topics that I will cover will include, but are not limited to: the why’s and the how’s of changing eating behaviors; how food choices can impact your health and the environment; how to be an educated food-consumer; how to eat more plant-food; healthy and delicious alternatives to the standard American diet; as well as what to eat and what not to eat. I hope that you, as the reader, will find these topics and articles useful for making positive changes in the way you eat and the way you think about health, wellness and the environment.
Chef Lemaire & Kristina Demuth | www.cheflemaire.com | August 12, 2013
What Does Food Safety Means to You?
Do you know what is lurking inside your own refrigerator? Are you sure what you are eating is safe? What do you consider clean and sanitary? How long should cooked or raw items be stored in my refrigerator or freezer? Should I keep it even though I never opened it? How do I know if my meats are ready? These are some of the many topics that I will discuss in a series of blogs. So, grab a seat, take a notepad and pen or pencil and feel free to ask questions, and make comments.
For a while now I have always been puzzled by how most families, and individuals maintain their refrigerator. I have been working in the food service industry for over 13 years now, and it has made me even more conscious about a lot of things, specifically food safety. And one of the most neglected areas is none other than the refrigerator.
Your home refrigerator is not built like an industrial walk-in cooler or freezer at a food service facility. The air gaskets are not as strong; the temperature may drop; no one knows the last time the thermostat was calibrated. One thing we fail to realize is, the more you open the fridge, the more you reduce the shelf life of your products and allow bacteria to grow. In addition, not enough air flow in your fridge can cause your fresh produce, meats etc... to become potentially hazardous.
Even though the contents of your refrigerator may look appetizing, it could be loaded with an unhealthy amount of nasty germs, bacteria and mold, a
recent study has discovered.
Researchers from the Microban Europe discovered a host of potentially dangerous bugs lurking in the average fridge, including E.coli, salmonella and listeria.
The worst part of it all, these findings are just in the produce drawer alone. Tests from 30 different produce drawers found an alarming number of
bacteria, with an average of 7,850 bacteria colony-forming units per square centimeters. In some cases, it found 129,000 bacteria per cfu/cm2.
“The whole purpose of a fridge is to keep food safe and minimize the chances of bacteria and mold growth so it is worrying that in some there is clearly a substantial problem, as the research indicates,” Paul McDonnell, who commissioned the study, told the Daily Mail.
“Some fridge owners regularly take all the food out of their fridge, wipe down the interior, and clean the produce drawers separately. However, some are effectively never cleaned, and that is probably where the problems occur,” McDonnell added.
Chef Lemaire | July 18, 2013 | www.cheflmaire.com
Do you know what is lurking inside your own refrigerator? Are you sure what you are eating is safe? What do you consider clean and sanitary? How long should cooked or raw items be stored in my refrigerator or freezer? Should I keep it even though I never opened it? How do I know if my meats are ready? These are some of the many topics that I will discuss in a series of blogs. So, grab a seat, take a notepad and pen or pencil and feel free to ask questions, and make comments.
For a while now I have always been puzzled by how most families, and individuals maintain their refrigerator. I have been working in the food service industry for over 13 years now, and it has made me even more conscious about a lot of things, specifically food safety. And one of the most neglected areas is none other than the refrigerator.
Your home refrigerator is not built like an industrial walk-in cooler or freezer at a food service facility. The air gaskets are not as strong; the temperature may drop; no one knows the last time the thermostat was calibrated. One thing we fail to realize is, the more you open the fridge, the more you reduce the shelf life of your products and allow bacteria to grow. In addition, not enough air flow in your fridge can cause your fresh produce, meats etc... to become potentially hazardous.
Even though the contents of your refrigerator may look appetizing, it could be loaded with an unhealthy amount of nasty germs, bacteria and mold, a
recent study has discovered.
Researchers from the Microban Europe discovered a host of potentially dangerous bugs lurking in the average fridge, including E.coli, salmonella and listeria.
The worst part of it all, these findings are just in the produce drawer alone. Tests from 30 different produce drawers found an alarming number of
bacteria, with an average of 7,850 bacteria colony-forming units per square centimeters. In some cases, it found 129,000 bacteria per cfu/cm2.
“The whole purpose of a fridge is to keep food safe and minimize the chances of bacteria and mold growth so it is worrying that in some there is clearly a substantial problem, as the research indicates,” Paul McDonnell, who commissioned the study, told the Daily Mail.
“Some fridge owners regularly take all the food out of their fridge, wipe down the interior, and clean the produce drawers separately. However, some are effectively never cleaned, and that is probably where the problems occur,” McDonnell added.
Chef Lemaire | July 18, 2013 | www.cheflmaire.com
Paleo Diet
How Does It Work?
The Paleo Diet is designed to take you back to the Paleolithic age of the caveman. In a nutshell, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means: no more refined sugars of any kind, no dairy products, no grains, and no legumes. You can on the other hand, have plenty of meat, fish, poultry, vegetables, and fruits.
However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows you to
mold your own diet plans according to your specific goals.
Do You Lose Weight?
Much like other high protein diets, individuals on the Paleo Diet tend to have most of their weight loss success up front. However, the long term weight loss success is subject to debate. The Paleo Diet is still somewhat new and doesn’t have many studies that have been conducted on it. One
study in particular shows only moderate weight loss in the first three weeks (about five pounds) with no weight loss and/or weight gain after eight
weeks.
Exercise is highly recommended with the Paleo Diet. The weight loss that do occur is even more suspect as anyone who goes from no exercise to even
moderate exercise will likely lose some weight in the short term regardless of their diet. Humm...
Is It Easy to Follow?
You have to have a tremendous amount of willpower. Since you are restricted greatly in what you can and can’t have while on the Paleo Diet, your urges will likely be kicking in full force. At first, it might sound awesome to say you can eat all the steak and chicken your body can handle, but it will get old and leave you with the urge to have a sugary treat that is simply not allowed.
You will also need to change your eating habits and lifestyle. Breadless burgers with veggies, for example, are something that will take some getting used to.
In Conclusion
Not only is the Paleo Diet a hard one to follow, but it is also a pricey one too $. You have to come up with your own meal plans and it makes the whole thing a big hassle and having to buy lots of meats and produce is not going to be easy on your pocket. This said, I still think it is a good diet but not set for all.
Chef Lemaire - June 24, 2013 - Hollywood, FL - http://www.cheflemaire.com
The Paleo Diet is designed to take you back to the Paleolithic age of the caveman. In a nutshell, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either. That means: no more refined sugars of any kind, no dairy products, no grains, and no legumes. You can on the other hand, have plenty of meat, fish, poultry, vegetables, and fruits.
However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows you to
mold your own diet plans according to your specific goals.
Do You Lose Weight?
Much like other high protein diets, individuals on the Paleo Diet tend to have most of their weight loss success up front. However, the long term weight loss success is subject to debate. The Paleo Diet is still somewhat new and doesn’t have many studies that have been conducted on it. One
study in particular shows only moderate weight loss in the first three weeks (about five pounds) with no weight loss and/or weight gain after eight
weeks.
Exercise is highly recommended with the Paleo Diet. The weight loss that do occur is even more suspect as anyone who goes from no exercise to even
moderate exercise will likely lose some weight in the short term regardless of their diet. Humm...
Is It Easy to Follow?
You have to have a tremendous amount of willpower. Since you are restricted greatly in what you can and can’t have while on the Paleo Diet, your urges will likely be kicking in full force. At first, it might sound awesome to say you can eat all the steak and chicken your body can handle, but it will get old and leave you with the urge to have a sugary treat that is simply not allowed.
You will also need to change your eating habits and lifestyle. Breadless burgers with veggies, for example, are something that will take some getting used to.
In Conclusion
Not only is the Paleo Diet a hard one to follow, but it is also a pricey one too $. You have to come up with your own meal plans and it makes the whole thing a big hassle and having to buy lots of meats and produce is not going to be easy on your pocket. This said, I still think it is a good diet but not set for all.
Chef Lemaire - June 24, 2013 - Hollywood, FL - http://www.cheflemaire.com