Egg Diet

Weight Loss Tips: Eat Eggs
Forget the egg and grapefruit diet, new research shows you could lose 2lb a month just by eating eggs for breakfast.
Eat Eggs for Weight Loss

By WLR Dietitian
Juliette Kellow BSc RD

Going to work on a couple of eggs might be the way forward if you want to shift those pounds. According to new research from the Rochester Centre for Obesity in America, eating eggs for breakfast could help to limit your calorie intake throughout the rest of the day, by more than 400 calories.

In the study, 30 overweight or obese women ate either an egg-based breakfast (2 eggs) or a bagel-based breakfast, containing the same amount of calories and almost identical levels of protein. The researchers recorded the women’s eating habits and found that just before lunch, the women who had eaten eggs for breakfast felt less hungry and ate a smaller lunch as a result. Better still, over the next 36 hours the group eating the egg-containing breakfast consumed, on average, 417 calories less than the bagel-eating group.
Weight Loss Resources says…
This study suggests that eating eggs for breakfast makes you feel fuller for longer so that you eat less at your next few meals. This is great news if you’re trying to lose weight as it means you may find it easier to cut calories without feeling hungry. In fact, based on these results you could expect to lose up to 2lb a month, simply by eating eggs for breakfast!

Eggs are packed with a variety of nutrients including protein, zinc, iron and vitamins A, D, E and B12, but contain just 85 calories each. Old advice to limit eggs to just a few each week has also been abandoned. According to the Food Standards Agency, there’s now no limit to the number of eggs you can eat in a week as part of a healthy balanced diet. If you fancy starting the day with eggs we suggest you avoid frying them and combine them with whole meal toast and a glass of vitamin C-rich unsweetened orange juice, which will help the body make the best use of the iron in the eggs.

Carmelina San Marzano Italian Peeled Tomatoes From Organic Farming

Now In Stock At US Foodservice San Francisco
USPN# 4790606
Pack: 6/96 oz

Carmelina® in her most natural state is pomodoro perfection. Full-bodied, silky red San Marzano tomatoes have their skins removed through our pneumatic steam peeler and are packed in the tomatoes own succulent puree. There is no basil added to disguise the taste of our tomatoes. Carmelina 'e ... San Marzano® Whole Peeled Tomatoes are a sweeter, less acidic tomato with a meatier pulp which means less liquid in the can. Less liquid reduces cook time and protects the amazing flavor

Sharing Italian culture and San Marzano tomato flavor with the North American continent are our founding principles. In partnership with the tomato growers of Campania and our production plants, Carmelina ‘e… San Marzano® Tomatoes made their first appearance in the United States in February 1996.

All Carmelina Brands® products are produced in the region of Campania; Italy’s tomato heartland. Our production plants are in Scafati and Nocera Inferiore, Italy approximately 45 kilometers southeast of Naples and 20 kilometers northwest of Salerno. The pack season for our products runs from late July through September annually with over 200 people employed at the peak of the season. Our production plants are HACCP certified and ISO 9001 registered.

Click and take a tour of the Carmelina Production.

CheltenHouse Certified Organic Dressings Now In Stock

A History of... "Only the Finest"

In the mid 1940s, an enterprising young Philadelphian named Martin Dabrow became America's very first importer and distributor of high quality foods sold directly to supermarkets.

By the 1950s, Martin was still importing some products, but he began using local manufacturers to produce some dressings and sauces here in America. A real stickler for quality, Martin kept a watchful eye on their kitchens. He soon concluded he could make the products even better if he made them himself. So, in 1965, Martin used his life savings to purchase a food plant in Philadelphia. He named it "Chelten House" in honor of a handsome home he admired in his childhood neighborhood.

Martin's reputation for quality spread quickly. Before long, hundreds of supermarkets and restaurants were asking him to manufacture sauces and salad dressings they could use and sell under their own name. It wasn't long before Chelten House had outgrown its Philadelphia location and moved to a new, larger facility in Pennsauken, New Jersey.

Under Martin's son, Alan Dabrow, the new manufacturing company became even more successful. So much so that, in 1979, Chelten House ceased all importing to focus solely on manufacturing its own food products. The mission statement "Only the Finest" never changed and the company's thrust into upscale dressings, sauces and marinades continued.

The third generation of Dabrows, Steve and Cheryl, joined the business in the early 1980s. Again, the need to expand presented Chelten House with the opportunity to build a larger, more modern facility. In 1987, Chelten House initiated production in its current plant in the rural Jersey farmlands. Steve and Alan designed the new facility to maintain its emphasis on small batches, which enabled our products to retain that "homemade" flavor and texture. Years later, a redesign of the processing area, incorporating the newest technology including computerized batch making system, helps keep Chelten House out in front of the competition.

In the early 1990s, Steve steered the company into the all-natural and organic arena. Chelten House scoured the country to find vendors who could supply them with certified organic ingredients needed to create great tasting products.

Today, Chelten House is the undisputed leader in the manufacture of natural and organic salad dressings, pasta sauces, salsas and marinades. The family has declared that no preservatives or additives will be used in the processing of any products under the Chelten House, Marinade Bay or Simply Natural labels.

You can find Chelten House dressings at US Foodservice San Francisco.

Packed 2/1 Gallons Per Case
683601 Sesame Ginger Organic
983650 Balsamic Vinaigrette Organic
983833 Cesar Classic Organic
983858 Roasted Red Pepper Vinaigrette Organic
4557765 Ranch Organic

Packed 60/1.5oz Portion Packs
983957 Sesame Ginger Organic Pack
982991 Roasted Red Pepper Vinaigrette Organic
983007 Balsamic Vinaigrette Organic Pack
983056 Ranch Organic Pack

Peas

The modern-day garden pea, from which dried peas are made, is thought to have originated from the field pea that was native to central Asia and Europe. Dried peas have been consumed since prehistoric times with fossilized remains being found at archaeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.

For millennia, dried peas were the main way that people consumed this legume. It was not until the 16th century when cultivation techniques created more tender varieties of garden peas that people began to consume peas in their fresh state as opposed to just eating dried peas. It seems that the Chinese, a culture that had consumed this legume as far back as 2,000 BC, were the first ones to consume both the seeds and the pods as a vegetable. Peas were introduced into United States soon after the colonists first settled in this country.

In the 19th century during the early developments of the study of genetics, peas played an important role. The monk and botanist, Gregor Mendel used peas in his plant breeding experiments.

Today the largest commercial producers of dried peas are Russia, France, China and Denmark. (source World's Healthiest Foods )

4 slices diced Patuxent Brand West Coast Style Bacon
1 Cross Valley Diced Yellow Onion
1 Medium Leeks Sliced
1 Large Carrot Diced
2 Garlic Cloves Minced
2 quarts Chicken Broth
1 ¼ Cup split peas Rinsed
2 Bay Leaf
1 tspn dried Rosemary crumbled
1 tspn Curry powder



Brown bacon, add leeks, onions, and carrots until softened.

Add garlic until it becomes fragrant.

Add broth, split peas, bay leaf, rosemary and curry.

Bring to a boil, turn down to simmer, covered for about an hour. Stirring occasionally until tender, puree if desired


This weekend I pulled the last of my summer garden up and reworked the soil for some winter garden peas and sweet peas that I am going to plant.



The only plant left in this flat is my parsley, that was almost completely covered by my zucchini squash until yesterday.

Inflationary Times Impact Dry Grocery Category

We are currently in a very volatile market in the dry grocery arena. As many of you have heard or read, climate, demand, growing/processing costs, freight costs, and the weakening dollar are impacting the food market. This update is to keep you informed as to the causes of the price increases that you are seeing or will be seeing in the future.

Tomatoes:
The tomato crop avoided the weather catastrophe of 2006, however, the growers demanded an increase of $5 per ton to cover growing costs. Water, labor, fuel all contributed to those costs. Once the tomatoes reached the canner, costs for processing, water, labor, ingredients, cans, label, fiber etc. impacted costs as well. Some tomato items increases were from .50 per case to $2.00 per case.

Pineapple:
The pineapple market is in dire straits due to a world wide shortage of pineapple. Supplies are tight and prices are firm. We continue to buy ahead in order to supply our customers.

Peaches/Fruit Cocktail:
The peach market and fruit cocktail market have seen some softening since the crop came in. Mother Nature was kind to the fruit crop and blooms yielded good fruit in sizing and color.

Apples:
The apple crop is facing the same circumstances as some of the other commodities. Weather has impacted apple sizing causing more apples to be used to create the end product. The demand in the fresh market is also straining the processed market. The Midwest and the Northwest are experiencing the same issues. The crop is down 15% from prior year and cost increases that will be passed down in the next month to the industry are over 25% and inventories will be low. This is not the time to take on any new processed apple customers.

Dry Beans:
The dry bean contracts for next year have been finalized. The crops were favorable, however, less acreage was planted thus yielding a smaller crop. Hence, prices are on the upswing for next year. We have procured 3 truckloads of pintos that will hold us on pricing through the end of the year.



Flour:
The bushel price that is the key component in flour pricing has been impacted by the following three things. The weak U. S. dollar has caused an increase in exports straining domestic supplies. The weather has negatively impacted the winter and spring harvests. The push for ethanol has caused more wheat acreage to be converted to corn acreage thus decreasing supply. The market remains strong and shows no sign of decreasing.

Pasta:
We have been notified of increases in the neighborhood of .10/lb for the month of November and going forward. This price increase follows at least two others that have happened recently.
This, again, is due to the wheat market conditions listed above.

Oils:
Due to the drought in the southeast states, which is the primary growing region for peanuts, most inventories have been depleted. Supplies will be tight and prices high into the first half of next year. Corn oil faces the same pricing issues as more corn is converted to ethanol. All oils have trended up and stabilized on the high side.

Rice:
Rice is facing a price increase in December due to the increase in processing costs and freight.

Dehydrated Potatoes:

Basic American will be taking a price increase in December due to the potato crop being the lowest yield in 15 years. This year’s crop follows a short crop from last 2 years putting pressure on prices due to the lack of carryover.