(ARA) - Health experts recommend young families, especially expecting moms, should aim to eat a variety of nutrient-rich foods -- those that are bursting with vitamins and minerals in every bite. A serving of seafood, for instance, packs nutrients like protein and omega-3s into only about 100 calories. For this reason, eating fish and shellfish two to three times a week is linked to healthy hearts among adults and a brain boost in babies.
Warm weather is the perfect time to learn light, delicious ways to make fish your family's new favorite.
Healthy eating made simple with seafood
Instead of deli meat sandwiches, try a tuna, crab or salmon salad with one of these creative mix-in combinations to help get to your weekly recommended servings of seafood:
* Plain yogurt, slivered almonds, diced apples and dried cranberries.
* Olive oil, capers, diced red onion and basil.
* Cottage cheese, diced celery and a splash of lemon juice.
Place on a whole wheat roll or eat as a dip with crackers for a simple and nutritious picnic lunch.
As an alternative to traditional summer barbecue items like hot dogs and brats, which are higher in calories and fat, fire up the barbecue for one of these fish dishes:
* Kebabs with shrimp, scallops, peppers and pineapple.
* Fillets of salmon or cod grilled on a wood plank.
* Grilled pizza with mozzarella, tomatoes and canned tuna (full recipe below).
Seafood matters most for moms-to-be
Fish and seafood is packed with nutrients that are especially important for the health of pregnant women and growing babies, yet 80 percent of women don't eat the recommended amount. During your pregnancy, official guidelines from the U.S. Food and Drug Administration say:
* Eat seafood two to three times each week.
* Eat a variety of fish.
* As much as half (6 ounces) of fish each week can be albacore tuna.
* The only fish to avoid completely are shark, swordfish, king mackerel and tilefish.
"Seafood contains a package of powerhouse nutrients needed for a healthy pregnancy - omega-3s, calcium, vitamin D and iron," says Dr. Ashley Roman, an obstetrician and mother of two. "Most expecting moms don't get enough nutrient-rich fish in their diet and are missing out on a brain development boost for their babies."
More expert information and recipes
A new guide created with registered dietitians and doctors is now available to help expecting and new moms eat plenty of fish. "A Seafood Lover's Guide to Eating During Pregnancy," explains why eating seafood is important, how much to eat, and how to eat it with delicious and nutritious recipes and snack ideas. Download a free copy of "A Seafood Lover's Guide to Eating During Pregnancy" at www.healthytuna.com.
Grilled Tuna Italiano Pizza
During the hot summer months, skip the oven and go for the grill. This easy and delicious pizza is a great way to enjoy a variety of nutritious foods with your whole family without heating up the whole house.
Serves two.
Ingredients
1 (6-ounce) pre-baked individual whole-wheat pizza crust
1/4 cup shredded mozzarella cheese
1/3 cup diced roma tomatoes
1 teaspoon minced shallots
1/2 teaspoon red wine vinegar
2 teaspoons fresh-chopped basil
1/4 teaspoon fresh-crushed garlic
1 (5-ounce) can tonno tuna in olive oil
Directions
1. Preheat grill to 350 F.
2. Place pizza crust on pizza pan or directly on grill rack.
3. Sprinkle cheese over crust; grill with lid closed until cheese is melted (about seven minutes).
4. Meanwhile, in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside.
5. Flake tonno tuna evenly over pizza.
6. Spoon tomato mixture over tuna; sprinkle basil over pizza.
7. Grill five minutes longer. Serve immediately.
Source: ChickenoftheSea.com
Courtesy of ARAcontent
Showing posts with label tuna. Show all posts
Showing posts with label tuna. Show all posts
Thursday, July 22, 2010
Tuesday, April 6, 2010
Whole Foods Market Voluntarily Recalls Frozen Whole Catch Yellow Fin Tuna Steaks Due To Possible Health Risks
Whole Foods Market announced the recall of its Whole Catch Yellow fin Tuna Steaks (frozen) with a best by date of Dec 5th, 2010 because of possible elevated levels of histamine that may result in symptoms that generally appear within minutes to an hour after eating the affected fish. No other Whole Foods Market, Whole Catch, 365 or 365 Organic products are affected.
The product, sold in twelve ounce bags with Best by Date: exp 05 DEC 2010 with Lot Code: 4853309157A and displays the following UPC code:
* 0-99482-42078-9 Whole Catch Yellow fin Tuna Steaks (Frozen) 12 oz.
High levels of histamine can produce an allergic reaction called scombroid poisoning when the fish is consumed. The following are the most common symptoms of scombroid poisoning: tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea. However, each individual may experience symptoms differently.
There have been two reported incidents by consumers. Whole Foods Market feels that while these were isolated incidents, every precautionary measure should be taken when it comes to consumer health and safety. This recall does not impact any other fish or seafood sold by Whole Foods Market.
If consumers have this product with the indicated UPC code and Best By date, they may return it to the store for a full refund. Consumers with questions may contact the company by calling 512-542-0656.
Whole Foods Market has removed the affected lot code from all store shelves. Product was distributed to 28 states plus the District of Columbia including Texas, Oklahoma, Louisiana, Illinois, Indiana, Kansas, Ohio, Wisconsin, Minnesota, Missouri, Michigan, Maryland, Virginia, Pennsylvania, Florida, Alabama, Georgia, Kentucky, South Carolina, Tennessee, North Carolina, Connecticut, Nebraska, New Jersey, New York, Maryland, Rhode Island, Maine and Washington, D.C.
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The product, sold in twelve ounce bags with Best by Date: exp 05 DEC 2010 with Lot Code: 4853309157A and displays the following UPC code:
* 0-99482-42078-9 Whole Catch Yellow fin Tuna Steaks (Frozen) 12 oz.
High levels of histamine can produce an allergic reaction called scombroid poisoning when the fish is consumed. The following are the most common symptoms of scombroid poisoning: tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea. However, each individual may experience symptoms differently.
There have been two reported incidents by consumers. Whole Foods Market feels that while these were isolated incidents, every precautionary measure should be taken when it comes to consumer health and safety. This recall does not impact any other fish or seafood sold by Whole Foods Market.
If consumers have this product with the indicated UPC code and Best By date, they may return it to the store for a full refund. Consumers with questions may contact the company by calling 512-542-0656.
Whole Foods Market has removed the affected lot code from all store shelves. Product was distributed to 28 states plus the District of Columbia including Texas, Oklahoma, Louisiana, Illinois, Indiana, Kansas, Ohio, Wisconsin, Minnesota, Missouri, Michigan, Maryland, Virginia, Pennsylvania, Florida, Alabama, Georgia, Kentucky, South Carolina, Tennessee, North Carolina, Connecticut, Nebraska, New Jersey, New York, Maryland, Rhode Island, Maine and Washington, D.C.
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www.fayettefrontpage.com
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www.georgiafrontpage.com
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Follow us on Twitter: @GAFrontPage
Tuesday, July 8, 2008
Affordable, Portable Tuna Hooks Nutrition Into Your Diet
(NAPSI)-Families on the go looking for a quick, affordable and nutrient-packed meal are hooked on tuna.
No longer restricted to casseroles or plain sandwiches, canned tuna can make a great warm-weather meal, whether it’s part of a traditional tuna salad, eaten as a spread or even over pasta for a light and delicious lunch.
Nutrient Packed
The versatile seafood is also high in protein, low in calories and loaded with omega-3s--a series of fatty acids linked to benefits in brain power, heart health, disease prevention and improved energy and movement.
Additionally, omega-3s have been found to help improve cognitive and motor skill development in fetuses and young children, and scientists say they may reduce preterm labor and postpartum depression.
Add to that high levels of selenium--an essential mineral that acts as a powerful antioxidant--and doses of B vitamins such as niacin, B-12 and B-6, and you can see why tuna is a favorite of nutritionists, chefs and families alike.
Americans eat very little seafood--only 17 lbs. a year versus the 39 lbs. recommended by many health experts. Women especially, and this includes pregnant women, are encouraged to eat more fish, a minimum of 12 ounces per week, and they can do so without worry.
While virtually all seafood has trace levels of naturally occurring mercury, canned or pouched light tuna tests well below the FDA’s very conservative safety limit. There are only four ocean fish that pregnant women and women who are postpartum are asked to avoid: tilefish, king mackerel, swordfish and shark.
Affordable and Fast
Tuna’s convenient packaging options also make it a quick way to get your two servings of fish per week, as suggested by the American Heart Association and the USDA. Its affordability makes tuna an easy item to incorporate into your diet on any budget.
You can find tuna in individual serving cups, pouches and ready-to-serve flavors such as lemon-pepper or Thai.
The pouches can be especially good for picnics or other outdoor get-togethers, and the individual cans can be great for camp, work or anywhere else you might need to grab a quick bite on the go. Insulated lunch boxes, bags and small coolers add to its portability.
Delicious Dishes
You can even use tuna in a variety of wonderful dishes, ranging from whole wheat penne with tuna and roasted vegetables to tuna, chilled green beans and roasted pepper salad.
Other recipes include a niçoise sandwich, savory tuna spread and even creamed tuna and vegetables à la king.
The following recipe is simple and very portable:
Tuna Roll-Up
4 servings
1 1-lb. can of light tuna or
2 6-oz. cans
1 8-oz. cream cheese at room temperature
2 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. grated onion
4 White or wheat soft burrito-size shells or wraps
Mix ingredients in bowl with fork.
Spread mixture with a knife over a white or wheat flour tortilla, leaving ¼ edge uncovered.
Add shredded lettuce, tomato and chopped cucumber to taste.
Start with one end of the wrap and roll it until plump and round. Wrap in aluminum foil.
Cut in half and refrigerate until ready to eat or store in a cool insulated lunch box for convenience.
You can find this recipe and others, along with tips and facts, at www.tunafacts.com.
Fabulous Fish--Canned tuna is affordable, versatile and packed with protein and omega-3s.
No longer restricted to casseroles or plain sandwiches, canned tuna can make a great warm-weather meal, whether it’s part of a traditional tuna salad, eaten as a spread or even over pasta for a light and delicious lunch.
Nutrient Packed
The versatile seafood is also high in protein, low in calories and loaded with omega-3s--a series of fatty acids linked to benefits in brain power, heart health, disease prevention and improved energy and movement.
Additionally, omega-3s have been found to help improve cognitive and motor skill development in fetuses and young children, and scientists say they may reduce preterm labor and postpartum depression.
Add to that high levels of selenium--an essential mineral that acts as a powerful antioxidant--and doses of B vitamins such as niacin, B-12 and B-6, and you can see why tuna is a favorite of nutritionists, chefs and families alike.
Americans eat very little seafood--only 17 lbs. a year versus the 39 lbs. recommended by many health experts. Women especially, and this includes pregnant women, are encouraged to eat more fish, a minimum of 12 ounces per week, and they can do so without worry.
While virtually all seafood has trace levels of naturally occurring mercury, canned or pouched light tuna tests well below the FDA’s very conservative safety limit. There are only four ocean fish that pregnant women and women who are postpartum are asked to avoid: tilefish, king mackerel, swordfish and shark.
Affordable and Fast
Tuna’s convenient packaging options also make it a quick way to get your two servings of fish per week, as suggested by the American Heart Association and the USDA. Its affordability makes tuna an easy item to incorporate into your diet on any budget.
You can find tuna in individual serving cups, pouches and ready-to-serve flavors such as lemon-pepper or Thai.
The pouches can be especially good for picnics or other outdoor get-togethers, and the individual cans can be great for camp, work or anywhere else you might need to grab a quick bite on the go. Insulated lunch boxes, bags and small coolers add to its portability.
Delicious Dishes
You can even use tuna in a variety of wonderful dishes, ranging from whole wheat penne with tuna and roasted vegetables to tuna, chilled green beans and roasted pepper salad.
Other recipes include a niçoise sandwich, savory tuna spread and even creamed tuna and vegetables à la king.
The following recipe is simple and very portable:
Tuna Roll-Up
4 servings
1 1-lb. can of light tuna or
2 6-oz. cans
1 8-oz. cream cheese at room temperature
2 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. grated onion
4 White or wheat soft burrito-size shells or wraps
Mix ingredients in bowl with fork.
Spread mixture with a knife over a white or wheat flour tortilla, leaving ¼ edge uncovered.
Add shredded lettuce, tomato and chopped cucumber to taste.
Start with one end of the wrap and roll it until plump and round. Wrap in aluminum foil.
Cut in half and refrigerate until ready to eat or store in a cool insulated lunch box for convenience.
You can find this recipe and others, along with tips and facts, at www.tunafacts.com.
Fabulous Fish--Canned tuna is affordable, versatile and packed with protein and omega-3s.
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