NEW WEBSITE YEA!

Hey Everyone, Fresh start has a new website!!! check it out www.freshstarthealth.org Amy and I have spent lots of time on it so far, so let us know what you think, especially how it can be better :^)

One Person's Experience!

Quote from a Seminar Attendee, "I've Spent hours in nutritional classes at OHSU every month. I've learned so much more in one Fresh Start Class than all those clinics." Ma Kelly

Amy represents the team

Amy Rutherford-Close will be speaking at Dress for Success this morning, representing the Fresh Start Team. Have a wonderful time Amy! Wish I could be there (it's a woman only event).

Hey friends,

Amy just sent this to me. It's from the Oregonian Online. check it out!

http://www.oregonlive.com/politics/index.ssf/2010/04/too_much_salt_report_urges_fda.html

Here's the text from the article.

Too much salt: Report urges FDA to force rollback
By The Associated Press
April 20, 2010, 2:40PM


Source: Company Web sites
WASHINGTON -- Too much salt is hidden in Americans' food, and regulators plan to work with manufacturers to cut back -- but the government isn't ready to go along with a major new recommendation that it order a decrease.

"We believe we can achieve some substantial voluntary reductions," Food and Drug Administration Commissioner Dr. Margaret Hamburg told The Associated Press on Tuesday. "We are shaping a strategy, and that strategy involves working in partnership."

Archive
It's possible to cut down on your sodium intake, and here's how
Don't expect soups, pizzas and breakfast cereals -- yes, they contain added sodium, too -- to taste different any time soon. The FDA's plans are still being formulated, but the idea is for gradual change so consumer taste buds can adjust, as well as industry recipes and production methods.

Americans eat about 1 1/2 teaspoons of salt daily, more than double what they need for good health and enough to increase the risk of high blood pressure, strokes and other problems. Most of that sodium doesn't come from the table salt shaker; it's hidden inside common processed foods and restaurant meals.

On Tuesday, the prestigious Institute of Medicine said the food industry has made little progress in voluntarily reducing sodium. The advisers urged the FDA to set maximum sodium levels for different foods in a stepwise rollback, so that eventually average consumption would drop by about half a teaspoon.

"This needs to be a mandatory standard," said Dr. Jane E. Henney of the University of Cincinnati, a former FDA commissioner who headed the IOM's study. Because salt is so "ubiquitous, having one or two in the industry make strong attempts at this doesn't give us that even playing field over time. It's not sustainable."

The IOM report doesn't set a deadline, but says it will take years to phase in the changes for consumers who are used to the taste of a high-salt diet.

One in three U.S. adults has high blood pressure, which in turn is a leading cause of heart attacks, strokes and kidney failure. And while being overweight and inactive raises blood pressure, too much salt is a big culprit as well. The American Medical Association has said 150,000 lives a year could be saved by cutting in half sodium levels in processed and restaurant food.

"This is crying out for a change that's long overdue," added Sen. Tom Harkin, D-Iowa, who helped spur the IOM report and plans hearings on next steps.

Hamburg told the AP that while her agency is reviewing the recommendations, it isn't currently writing new regulations -- and that setting legal limits on how much sodium can be added to different foods would take longer than collaborating with food makers on salt-cutting goals.

"We would be working with them to establish targets," she said. "We absolutely see reducing salt in the diets of Americans as a very important public health priority. ... You'll see us sitting down with key industry partners and starting to define a roadmap."

Government guidelines set 2,300 milligrams of sodium as the maximum daily intake -- the amount above which health problems can appear. The IOM says people need just 1,500 mg a day for good health, less if they're over 50. Yet average consumption is more than 3,400 mg.

The food industry has long argued that it didn't have tasty ways to replace sodium if it made deep cuts. But brand-to-brand differences in the same foods suggest that's not so, and some food giants are leading the way in sodium reduction.

ConAgra Foods Inc. -- makers of products including Chef Boyardee canned pasta, Healthy Choice frozen dinners and Hunt's tomato sauces -- last fall pledged a 20 percent reduction in its food lines by 2015. The Omaha, Neb.-based company says its cuts would eliminate a stunning 10 million pounds of salt from the U.S. diet.

The Grocery Manufacturers Association said Tuesday that its companies look forward to working with FDA "to develop a national sodium reduction strategy that will help consumers."

New York City just began a closely watched program to reduce salt levels in restaurant and store-bought foods, with the goal of cutting salt levels by a quarter over five years. The health department's guidelines are voluntary, setting targets for different kinds of foods.

Leaving it to consumers to know how much sodium they eat and cut back on their own doesn't work, the IOM report said.

"Phasing in a population-wide decrease in salt intake is probably the most practical way to go," agreed Tufts University nutrition scientist Alice Lichtenstein, an American Heart Association spokeswoman. "If they become mandatory, then I think we will see change."

-- The Associated Press

Examples of sodium levels in some foods
Sodium levels can be high in packaged foods, and even higher in some restaurant meals. Government guidelines set 2,300 milligrams of sodium as the maximum daily intake, but the Institute of Medicine says people need just 1,500 mg a day, even less if they’re over age 50. Many companies have introduced “low sodium” brands in response to increased concern about salt.

Some typical sodium levels collected from reports on company Web sites.

» Red Lobster Admiral’s Feast (fried seafood): 4,400 mg

» Olive Garden Chicken Parmigiana: 3,380 mg

» Denny’s Moons Over My Hammy (scrambled egg sandwich with ham and cheese, hash browns): 2,580 mg

» McDonald’s Double Quarter Pounder with cheese, ketchup, mustard and pickles: 1,380 mg

» McDonald’s Happy Meal with Cheeseburger: 1,040 mg

» Oscar Meyer Lunchables bologna and American cheese cracker stackers, including Chips Ahoy cookies: 890 mg

» Campbell’s condensed Cream of Mushroom Soup: 870 mg per serving

» Kraft Macaroni and Cheese, Family size: 580 mg per serving

» Oscar Meyer Center Cut Bacon: 270 mg per serving

» Nabisco Wheat Thins, original: 230 mg per serving

FREE Natural Health solutions Seminar!

Hey Loyal Friends,

We are excited about the next Seminar that's coming up. Come, bring all your family and friends as you know that we are in the midst of a national health crisis. We at Fresh Start care deeply about your health and the health of your family, that's why we continue to give you solutions to health issues you are dealing with, not just show you how to live with the symptoms of your diseases!

Nationally renowned author and lecturer Dr. Steven Bailey, along with Amy Rutherford-Close (Nutritionist and personal Trainer) and Michael Hunter will giving a free health Seminar on the topic of “Eat Better – Live Better”. The seminar will be held Saturday April 10th from 10 to 11:30 AM at the New Columbia Community Education Center located at 4625 N. Trenton, Portland OR. More info, call Robin at 503-890-5393.

Hey my friends,
Just wanted to let you know how excited I am about the new venue of our Fresh Start Seminars. We’ve teamed up with the New Columbia Community Education Center to provide free seminars this year for the people of North Portland, and especially the people of New Columbia.
So, if you are you concerned about your health or the health of a loved one, this workshop is for you! Why? Because we care about your health. Dr. Steven Bailey (Nationally renowned author and lecturer on health) and Amy Rutherford-Close will be presenting “Eat Better-Live Better" This Lecture will be held on Saturday, April 10th at 10 am at the New Columbia Community Education Center Located at 4625 N. Trenton.
Admission is free and so are the snacks. So again, If you'd like the knowledge to live a healthier, more vibrant lifestyle from a natural perspective, or if you're concerned about the health or nutrition of your loved ones, you owe it to yourself to come! For more information contact me, Robin Gordon at 503-890-5393 or Michael Hunter at (503) 936-3704. Also, check out our website at www.freshstarthealth.org.

Fresh Start has a New Venue!!!

Hey loyal followers,

Just wanted to let you know how excited I am about the new venue of our Fresh Start Seminars. We’ve teamed up with the New Columbia Community Education Center to provide free seminars this year for the people of North Portland, and especially the people of New Columbia.

So, if you are you concerned about your health or the health of a loved one, this workshop is for you! Why? Because we care about your health. Dr. Steven Bailey (Nationally renowned author and lecturer on health) and Amy Rutherford-Close will be presenting “An Introduction to Your Health and Nutrition” as well as “What is Dysnutrition and Malnutrition”. This Lecture will be held on Saturday, February 13th at 10 am at the New Columbia Community Education Center Located at 4625 N. Trenton.

Admission is free and so are the snacks. So again, If you'd like the knowledge to live a healthier, more vibrant lifestyle from a natural perspective, or if you're concerned about the health or nutrition of your loved ones, you owe it to yourself to come! For more information contact me, Robin Gordon at 503-890-5393 or Michael Hunter at (503) 936-3704. Also, check out our website at www.freshstarthealth.org. It has a link on it to our blog.

The 11 Best Foods You Aren’t Eating

June 30, 2008, 8:50 am
The 11 Best Foods You Aren’t Eating
By TARA PARKER-POPE
beets cabbageMaybe you should be eating more beets, left, or chopped cabbage. (Credit: Evan Sung for The New York Times, left

(This post was originally published on June 30, 2008, and recently appeared on The New York Times’s list of most-viewed stories for 2008.)

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.
2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
4. Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.
5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.
6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.
7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.
8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.
9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.
10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.

You can find more details and recipes on the Men’s Health Web site, which published the original version of the list last year.

In my own house, I only have two of these items — pumpkin seeds, which I often roast and put on salads, and frozen blueberries, which I mix with milk, yogurt and other fruits for morning smoothies. How about you? Have any of these foods found their way into your shopping cart?