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EShopRite from Home – US Nutrition

US Nutrition promotion starts Sunday, December 15th and is valid thru Saturday, December 21, 2013

Save $10 at ShopRite from Home when you spend $20 on participating US Nutrition and/or Kraft items in a single transaction. 

Enter promo code: SNOWFLAKE at checkout 12/15 – 12/21/13  to receive the discount. (Discount will appear on final register receipt)

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Click here or click the image above to select a store and begin shopping. 

*Please note that the US Nutrition image will not appear on the ShopRite from Home home page but when clicked the products for both Kraft and US Nutrition will appear together in one list.


Offer valid at ShopRite from Home only. Offer not valid in store or at shopritedelivers.com.  Purchases must be made in a single transaction. Your qualified purchase is calculated after Price Plus Club discounts have applied. Shopping fees and delivery fees may apply. Your orders must be picked up or delivered by 12/21/13 to qualify for this offer. The items pictured are for display purposes only and may not be available at the time of purchase.   Discount will be reflected on your final register receipt.


Nutrition for Moms-to-Be

Pregnancy is an exciting time as you prepare your home for the little one’s arrival. It’s also a time to evaluate your diet. You may need to add some foods to your daily meal plan that you’ve never tried before. This Mother’s Day we’re focusing on nutrition tips and guidelines for mothers-t0-be. *

 First Trimester: Weeks 1-12

Congratulations!  You’re expecting! First things first: talk to your doctor about getting started on a prenatal vitamin.  Prenatal vitamins are different than regular multivitamins because they contain more folic acid and iron which help prevent neural tube defects and anemia.  Some prenatal vitamins may even contain Omega-3 fish oils for healthy brain development.  Look for a prenatal vitamin that contains:1

Folic acid — 400 to 800 micrograms              Zinc – 15 milligrams

Calcium — 250 milligrams                                Copper – 2 milligrams

Iron — 30 milligrams                                          Vitamin B6 – 2 milligrams

Vitamin C — 50 milligrams                              Vitamin D – 40 international units

Next, familiarize yourself with the foods that should be avoided during pregnancy.2

  • Fish high in mercury – swordfish, king mackerel, tile fish and shark.  Limit canned white tuna, albacore tuna and tuna steak to 6 ounces a week.
  • Undercooked or raw seafood like sushi and sashimi, and ceviche.
  • Undercooked poultry, eggs and red meat.  Cook all red meats, poultry and eggs fully.  This means no runny yolks and no rare steaks and burgers.  If you are eating processed lunch meats, you must microwave them until steaming or avoid them completely. Avoid Caesar dressings and hollandaise sauce since they may contain raw egg yolks.
  • Unpasteurized soft cheeses like brie, feta, camembert and bleu cheese.

If you experience morning sickness, it’s best to have a few tricks and tips for keeping the nausea at bay.  Despite its name, morning sickness can happen at any time of the day.  Your best defense is to stick to an eating schedule because an empty stomach triggers nausea during pregnancy. Try to eat small, frequent, easy-to-tolerate meals. If you are having trouble keeping food and drinks down, you’ll need to contact your doctor as dehydration can become a problem and certain anti-vomiting medications can be prescribed.  Helpful tips for dealing with nausea:

  • Sip on ginger tea or ginger ale
  • Dry crackers by bedside can help if you feel nausea during the night
  • Cold water with lemon

 Second Trimester: Weeks 13-27

Feeling better yet?  Your appetite might be coming back along with your energy.  The second trimester is a great time because many of your pregnancy symptoms start to disappear.  However, this is when you may begin to experience pregnancy cravings.  During pregnancy you will need to some extra calories, but “eating for two” is a myth.  The American Board of Pregnancy recommends adding an extra 300 extra calories y.  What exactly does 300 calories mean?  Try a peanut butter and jelly sandwich on whole-wheat bread, a Greek yogurt with sliced almonds and fruit, or a smoothie made with fruit and low-fat milk. 

Keep in mind the guidelines for recommended weight gain during pregnancy: In general weight gained in the first trimester is 1-5lbs, and then it is about 1-2lbs per week in the second trimester, and 1-2lbs per week in the third. 3

  • 25-35 pounds if you were a healthy weight before pregnancy, with a BMI of 18.5-24.9
  • 28-40 pounds if you were underweight before pregnancy with a BMI of less than 18.5
  • 15-25 pounds if you were overweight before pregnancy with a BMI of 25-29.9
  • 11-20 pounds if you were obese before pregnancy with a BMI of over 30

 Third Trimester: Weeks 14-40

The baby is continuing to grow, which means your body has to make room for it. .  Heartburn, reflux and a loss of appetite can occur as digestive organs are pressed.  Here are some tips for digestive relief:

  • Avoid fatty, greasy, spicy and acidic foods.  They will just cause irritation.
  • Stick to small frequent meals
  • Avoid lying down after eating for at least 1 hour.
  • Talk to your doctor or pharmacist about over-the-counter heartburn relief that is safe during pregnancy.

 Here’s What You Need, Why You Need It, and Where to Find it.

 

 

  1. Mayoclinic.  Prenatal vitamins: Why they matter, how to choose http://www.mayoclinic.com/health/prenatal-vitamins/PR00160
  2. Mayoclinic. Pregnancy nutrition: Foods to avoid during pregnancy. http://www.mayoclinic.com/health/pregnancy-nutrition/PR00109
  3. American Pregnancy Association.  Eating for Two When Over/Under Weight. http://americanpregnancy.org/pregnancyhealth/eatingfortwo.html

** This is general advice and you should always consult your doctor before making any changes to your diet.

 

Content courtesy of: 


Dole Nutritional Chart

 

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Are Your Young Athletes Getting The Nutrition They Need?

 

 

 

 

 

 

 

If your children are involved in extracurricular sports or exercise regularly, they need extra calories, vitamins and nutrients to help give them energy while exercising and support their growing bodies. If they don’t get enough of these vitamins and nutrients, or make unhealthy food choices, they may be less likely to reach their peak performance and may actually lose muscle mass instead of building it.

Listed below are some nutrition tips that you should keep in mind if your children are involved in sports.

Vitamins and Minerals

It is essential that your children get plenty of calcium and iron in their diet. Calcium is important because it helps build strong bones, which can help reduce the likelihood of stress fractures while exercising. Encourage your children to eat low-fat dairy products, including milk, cheese and yogurt. Iron transports oxygen to the muscles. If your children don’t get enough iron, they may tire easily since their muscles aren’t getting enough oxygen, which can in turn affect their athletic performance. To help make sure they get enough iron in their diet, offer your children iron-fortified cereals, leafy green vegetables and lean cuts of red meat.

Carbohydrates

Your children need carbohydrates, with a majority of them coming from whole-grain foods, to help fuel their bodies while they are exercising. Whole-grain foods, such as oats, whole wheat bread, pastas and cereals and starchy vegetables, also provide your children with fiber and nutrients they need to maintain their overall health.

Protein

Protein can help your children build strong muscles when combined with strength training and other forms of exercise. Many foods that are good sources of protein are also high in fat, however, so you need to educate your children about which ones to choose. Encourage your children to eat protein-rich foods such as fish, skinless white meat poultry, low-fat dairy products and soy products.

Hydration

In addition to eating a healthy diet, it is also important that your children are properly hydrated when they are exercising. Your children need to drink plenty of water or other fluids before, during and after exercising to help avoid heat-related illnesses and dehydration. The National Athletic Trainers’ Association (NATA) has made the following recommendations regarding hydration and exercise:

  • Before exercise. Drink 17-20 ounces of fluid 2 to 3 hours before activity, and drink an additional 7 to 10 ounces 10 to 20 minutes prior to exercise.
  • During exercise. While exercising, you should drink 7 to 10 ounces every 15 minutes.
  • After exercise. Drink at least 20 ounces of fluid for every pound lost within 2 hours of finishing your workout.

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Affordable Nutrition in a Can!

Just because some of your favorite summertime foods aren’t in season doesn’t mean your diet has to hibernate this winter. Delicious foods that are full of nutrition are waiting for you in the canned foods aisle. Check out these healthy eating ideas for canned foods and don’t forget to stock up this week at our 40th Anniversary Can Can Sale!

Beans
Talk about a nutritional bang for your buck! Canned beans are loaded with protein, fiber, and essential vitamins and minerals. You can make them the star of your meal or a simple side dish. Here are a few ideas:

  • Top a mixed green salad with chick peas, cannellini beans or kidney beans.
  • In a food processor, blend chick peas, lemon juice, garlic, parsley and olive oil to make a delicious bean dip to serve with fresh vegetables
  • Make a vegetarian chili with a mixture of your favorite beans. Try black beans, pinto beans, and kidney beans.

What to look for: No-salt-added or low-sodium varieties (or simply drain and rinse canned beans to remove about 40% of the sodium)
Try: ShopRite beans, ShopRite Organic beans, Goya low sodium varieties

Fish
Canned fish is a low-cost way to get some heart-healthy nutrition into your diet. The American Heart Association recommends eating fish at least twice a week because it’s a good source of protein and low in saturated fat. Fatty fish, including trout, sardines, tuna, and salmon, are also high in omega-3 fatty acids, which may reduce the risk of heart disease. Here are a few ideas:

  • Tuna salad with a twist: Add chopped fresh parsley, lemon juice, capers and a drizzle of olive oil to canned tuna. Serve over a mixed green salad or with whole grain bread.
  • Salmon salad sandwich: add diced celery, onion and light mayonnaise to canned salmon for a delicious sandwich.

What to look for: Canned fish packed in water, reduced sodium versions if available
Try: ShopRite Albacore Tuna in water, Chicken of the Sea Chunk Light in water 50% less sodium, Bumble Bee Wild Alaskan Pink Salmon

Fruits and Vegetables
You don’t have to sacrifice flavor or texture when using canned fruits and vegetables. Here are some great ideas for adding more canned fruits and vegetables to your diet:

  • Add canned artichoke hearts in water to pasta dishes or salads
  • Sauté canned spinach with garlic and olive oil for a simple side dish
  • Fold a few spoonfuls of canned pumpkin into tomato soup for extra flavor and texture
  • Use canned peaches as a topping for low-fat ice cream or yogurt, a smoothie ingredient or as a snack on their own

What to look for: No-sugar-added canned fruit, no-salt-added or reduced sodium vegetables (or simply drain and rinse), fruit packed in its own juices
Try: ShopRite canned peaches in pear juice, ShopRite no salt added vegetables, Rienzi canned artichoke hearts.


Lucy’s Products

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Lucy’s, maker of gluten-free and allergy-friendly baked goods, has had a hand in transforming the gluten-free market since 2007, when Lucy’s cookies first hit store shelves. Dr. Lucy Gibney, an Emergency Physician and now also a Food Industry Executive and Entrepreneur, started the company to address food allergy concerns in her family and in doing so has helped others as well.

At the time that Lucy’s launched in 2007, there were not many tasty gluten-free options available. After literally trying every gluten-free flour on the market, Dr. Gibney came up with her own special gluten-free flour blend, which includes oat, garbanzo, potato starch, tapioca, sorghum, and fava. The flour blend, which she calls “magic,” is quite unique and leads to the perfect balance of taste, texture, and nutrition. Lucy’s blend is packed with vitamins, minerals, fiber, and protein. Lucy’s products are so delicious and high quality because the company uses the best ingredients available, including very high quality vegan margarine and organic cane sugar.

With a mission of “baking life better”, Lucy’s provides customers with a selection of healthy, convenient, tasty treats. Lucy’s currently offers a variety of flavors of gluten-free, allergy-friendly cookies—Chocolate Chip, Ginger Snap, Cinnamon Thin, Sugar, and Oatmeal—packaged in 5.5 ounce boxes. Select flavors are also available in snack sizes, which are perfect for lunchboxes and snacks on the go.

This winter Lucy’s will be introducing its Triple Chocolate Brownie Crisp, featuring a delicious mix of 72 percent dark chocolate chunks, chocolate chips, cocoa, and Madagascar vanilla. This decadent treat is a symphony of deep, rich chocolate flavor with a satisfying crisp snap. Even so, there are only 100 calories for three crisps. (This new dessert will first be available in a 4.5 oz. pouch with a resealable top.) Like all Lucy’s products, these Brownie Crisps are gluten free and allergy friendly as they are made without wheat, dairy milk, butter, eggs, casein, peanuts, or tree nuts.

The increasing availability of gluten-free food items is great for people who cannot eat wheat, barley, and/or rye. Still, Dr. Gibney understands that a gluten-free diet means certain challenges with eating out, traveling, social occasions, and definitely with convenience food purchasing. “At Lucy’s, we truly love providing delicious desserts to people who are either living with special diets or are just looking for a better-for-you option,” said Lucy’s Founder and Chairman, Dr. Lucy Gibney. “Launching the new Brownie Crisp not only expands our line but gives health conscious consumers another option for a scrumptious gluten-free dessert.”

Dr. Gibney has really enjoyed being part of the gluten-free growth surge. When she and her husband attended the Fancy Food Show in 2006 and decided to launch Lucy’s, part of their confidence came from the many conversations they overheard about the need for more gluten-free products in the market place. Well, gluten free has arrived.

For more information about Lucy’s, please visit: www.drlucys.com.


Lifestyle Tips for a Healthy Heart

Adopting a healthy lifestyle will make you feel better now and can help you avoid heart problems in the future.  Try these tips to get you started on a heart-healthy way of life:

Mealtime:

  • Enjoy more plant-based foods with each meal –even breakfast.  For example, vegetables are a great partner for egg dishes such as scrambled eggs and frittatas.  Opt for egg whites most often or combine one whole egg with the whites.  Add sliced fruit on top of cereals and aim for whole grains like oatmeal, bran, quinoa, and whole wheat breads and other starches.
  • Avoid added sugars, saturated fat, trans fat and sodium in process foods and sugary beverages.  Instead find brands that are low in each category.  Better yet, prepare meals at home so you can control the amount of fat, sugar and salt that’s in your dish.  You’ll probably save money too!
  • Be mindful of portions.  Often we eat more than the recommended serving size which can lead to unwanted calories.  Read packages to determine appropriate portion sizes.
  • Snack!  Snacks are an important part of a healthy meal plan.  They help to prevent overeating at meals by ensuring you don’t ever get “too hungry.”  Choose healthy snacks like fresh or dried fruit, raw vegetables with hummus or low-fat dip, yogurt, almonds, whole-grain granola bars or whole-grain crackers with low-fat cheese.
  • Get at least 7 hours of sleep each night.  Studies show that getting less than 6 hours of sleep per night is a risk factor for heart disease.  Avoid caffeine, nicotine and alcohol close to bed time, as well as spicy foods, as this can interrupt with sleep.
  • Exercise a total of 30 minutes per day.  You can add this into your daily routine by walking for short bursts throughout the day, taking the stairs, or adding a bit of exercise at home while you watch TV on commercial breaks.  Be creative and make it work for your lifestyle.
  • Quit smoking.  Smoking harms not only your heart, but every organ in your body.  If you’d like help, visit one of our in-store dietitians or pharmacists for advice on products that can help you quit.

 

 

This information was brought to you by Oldways

OLDWAYS NUTRITION EXCHANGE: RESOURCES FOR SPREADING THE WORD ABOUT DELICIOUS AND HEALTHY EATING

 


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A How To Guide for New Year’s Resolutions

 5 Realistic Resolutions for 2015

1. Focus on Nutrition

The desire to quickly shed unwanted pounds can sometimes bring on some “not-so-healthy” behaviors this time of year.  Fad diets, unsafe diet supplements, and deprivation are just a few methods people try for a “quick fix.”  The reality is there is no magic bullet when it comes to weight loss.  Focus on adopting reasonable and healthy habits that you can easily incorporate into your lifestyle.  Make it a goal to:

  • Include a fruit or vegetable in every meal and snack.
  • Cut back on high-calorie, sugary beverages.  When weight loss is your goal, every calorie counts!
  • Swap out refined (white) grains for whole-grain products like whole-grain bread, pasta, cereal, brown rice, and quinoa
  • Choose lean meats, fish and poultry as well as non-meat protein sources like tofu, beans and nuts.

2. Don’t Forget to Eat

It’s true what they say, six small meals spaced throughout the day can help guide you to a healthier weight.  Skipping meals can run you off track and lead to overeating.  Aim to eat within one half hour of waking and every 2-3 hours thereafter.

3. Enjoy Family Meals

Eating dinner together is a great way to encourage the whole family to get involved in adopting healthier habits.  Make a set time for a meal and get everyone involved. Consider not only cooking together, but also getting others involved in meal planning, setting the table and even choosing a topic for dinner conversation. Dinner will go from being a meal to being a not-to-be-missed event.

4. Get Fit Together

Make exercise a group event, whether it’s with family, friends or even a team or support group. Try new exercise classes, a new walking or biking route, or even swap your favorite fitness DVDs with friends.  When it’s done together, it feels less like work and more like fun!

5. Reduce Screen Time

Spend less time in front of the TV and computer.  Did you know that the average American spends up to 5 hours a day in front of the TV and/or computer?  Swap half that time for a healthier activity such as going for a walk with a friend, taking a yoga class, preparing a healthy meal, or even relaxing with a good book.


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Cheese FAQ’s

Cheese FAQ’s

What is cheese?
In simple terms, cheese is a concentrated form of milk. It’s made by treating the milk so that it coagulates into curd (a thick, custard-like solid) and, at the same time, releases a thin, watery liquid called “whey.” The curd is then prepared and ripened, becoming the basis for the cheese.


What happens to the whey after the cheese is made? Is it just thrown out?

Even though the whey represents the water that’s a large part of milk, it is still highly nutritious and is used in making many other food products, even other cheeses, such as Italian Ricotta. Whey is also used in many baked products, in medicines, in whey protein powders used by athletes and even in some skin care preparations. However, most whey is used to feed farm animals or to fertilize farmland.


How many varieties of cheese are there?

No one knows for certain, but it’s estimated that there are more than 1,000 natural cheeses and about as many processed ones.


What is processed cheese? Is it real cheese or an imitation?

Pasteurized process cheese is real cheese. It’s a good example of “cheese made from cheese”. For the most part, it consists of a blend of natural cheeses that have been treated with heat to stabilize their development and produce a uniform flavor and texture. Often other ingredients are added, such as emulsifiers, spices, herbs and other flavoring accents.  
Pasteurized cheese foods and cheese spreads are simply variations of processed cheese that generally contain less fat and more moisture.


What are cold pack cheeses?

They’re a variety of natural cheese that is ground without the use of heat to be spreadable. They may be blended for taste and texture with other cheeses or ingredients.


How are different varieties of cheeses made?

The type of cheese made depends on a wide variety of factors: the animal from which the milk comes; the soil, grasses, water and climate of the region in which the animal grazes; and the cheese making process used, to name just a few.


Does cheese have the same food value as milk?

Cheese is basically a concentrate of milk, with highly concentrated forms of the same nutrients—protein, calcium, vitamins and butterfat.


How much fat is in cheese?

It depends on the type of cheese you’re eating. (For specific details, reference the nutritional information printed on the packaging.) Many cheeses have 8 grams of fat per ounce (1 oz. = 28 g). Low fat and reduced fat cheeses have between 3 and 6 grams per ounce. There is little that will be saved in the way of fat and calories by eating a low-fat cheese and much to lose in flavor, texture, and quality. Flavor in cheese is greatly due to its fat content. It’s also important to remember that whether you’re using it in recipes or as a snack, cheese is an excellent source of calcium and protein.


What does the term “butterfat content” mean?

Cheese is essentially made up of water, fat and protein. “Butterfat content” is the ratio of protein and fat that remains in a cheese after all the water is removed. 
Butterfat percentage is very different from the percentage of fat in a cheese. A 50% butterfat means that half of the dry matter is fat, and the other half is protein and minerals.  Most of the world’s best known and most widely-used cheeses fall into the category that’s referred to as full fat cheese—cheeses such as Cheddar, Swiss and Provolone that have from 45% to 55% butterfat in their dry matter. For some cheese, extra cream is added to the milk to increase the butterfat content. For example, this is done with some bries and they’re referred to as double crème cheeses. This means that the butterfat content has been increased to about 60%. Triple crème cheeses have even greater butterfat content—as much as 70% to 75%.  Partial fat cheese is usually made from milk which has been skimmed or decreamed—and butterfat in such cheeses can range anywhere from 15% to 45%. Italian Parmesan is an example, usually containing about 35% butterfat in the dry matter. Low fat cheese contains 15% or less butterfat in the dry matter.


What does “Chèvre” mean?

“Chèvre” is the French word for goat—as well as for the various types of cheeses made from goat’s milk. They come in any number of shapes and sizes and in various degrees of freshness and ripeness.


What is the rind on cheese?

Basically, the rind is a coating that protects the interior of the cheese as it ripens. The rind may develop naturally, as with genuine Swiss for example, or it may be an artificial rind—like the inedible wax you see on Gouda.


Does the rind have anything to do with the flavor of the cheese?

Yes. Washed rind cheeses like Liederkranz tend to be very aromatic. Surfaced ripened cheeses like brie take on the added flavor and interest of their white mold rinds.


Is mold on cheese harmful?

Mold is actually a form of microscopic organism—otherwise known as microbes—that feeds on cheese. It may be there either intentionally or unintentionally. 
In Danish Blue, for example, a form of penicillium bacteria—also used to make penicillin—is intentionally used to develop a harmless, edible and really delicious blue mold. The downy white rind we see on a cheese like brie is another form of penicillium—one that instead of being blue, develops an edible white mold on the surface of soft-ripened cheeses.  Sometimes mold can develop as a result of improper storage and handling; this is what we call unintentional mold. In many cases, unintentional mold can be scraped or cut away and the remaining cheese can still be enjoyed. Always remember, it’s better to be safe than sorry when it comes to the foods you consume. If you have any doubts, it’s best to throw the cheese away.


How can “unintentional” mold be avoided?

Mold spores are very light and travel easily through the air, affecting other cheeses. Because of this, cheeses should be carefully handled and should be kept tightly wrapped and refrigerated. Another good suggestion is to keep cheeses that should have mold away from those that shouldn’t.


My cheese has visible mold. Do I need to throw it away or can it be saved?

It depends on the extent of the mold, really. But if it’s just surface mold, most cheese experts would say that you can scrape or cut off the mold and enjoy the cheese anyway. 
Sometimes mold indicates that a cheese is spoiled beyond redemption. But how do you know when this happens? To some degree it requires knowing what the cheese looks and smells like when it’s good. That way, if something’s wrong, you’ll recognize it immediately.


How long will most cheeses keep?

That depends on two things: the cheese and the packaging. Generally, the more moisture a cheese has, the shorter its shelf life. A high-moisture cheese, like cottage cheese, won’t last nearly as long as aged Parmesan. Shelf life of cheeses will vary. A general rule is the softer the cheese (higher moisture), the shorter the shelf life; the harder the cheese (lower moisture), the longer the shelf life. 
Once a cheese has been opened or removed from its packaging, its shelf life will rapidly accelerate. A good recommendation is to use the cheese quickly after opening it. You’ll also want to wrap the cheese tightly to preserve it as best as possible. The objective is to keep the air out and the fresh moist flavor of the cheese in.


How much cheese should a person buy at a time?

Generally buy only as much cheese as you plan to use in a week or two. The exceptions, of course, are the hard grating cheeses. They last a long time provided they’re kept in a cool place and are well wrapped to help retain moisture.


What is the difference between raw milk cheese and pasteurized cheese?

As the names imply, raw milk cheeses are made with raw milk and pasteurized cheeses are made with pasteurized milk.

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Pasteurization aims to slows microbial growth and reduce the number of pathogens found in milk to prevent disease. 
Raw milk has not been pasteurized or homogenized. Some people prefer raw milk cheeses because they believe that the pasteurization process not only kills pathogens, it also kills some of the flavor. Raw milk cheeses can only be sold in this country if they’re aged for a minimum of 60 days, the minimum length of time required to eliminate any harmful microorganisms.


Are raw milk cheeses sold in this country?

They are—provided they’re aged for a minimum of 60 days. That’s sufficient to eliminate any harmful microorganisms.


Does cheese need to be refrigerated?

Refrigeration between 35 to 40° F helps to preserve freshness. It is absolutely necessary for softer cheeses. Leaving cheeses unrefrigerated for long periods of time will dry them out and cause a thin layer of oil to separate from and coat the cheese. It will also rapidly accelerate their shelf life. 
Because they have less moisture in them, hard grating cheeses like Parmesan and Romano can go for extended periods without refrigeration.


Can cheese be frozen?

Although freezing won’t spoil the cheese, its texture will change and become less smooth so freezing is not recommended. If you must freeze it, know that soft and/or highest fat cheeses freeze better than lower fat cheeses. Frozen cheese is best used in cooking.


How should I store leftover cheese?

A good recommendation is to use the cheese quickly after opening it. You’ll also want to wrap the cheese tightly to preserve it as best as possible. The objective is to keep the air out and the fresh moist flavor of the cheese in. 
Store blue-veined and other intentionally moldy cheeses away from other cheeses. Their mold spores travel easily through the air and can contaminate other cheeses. These cheeses are also susceptible to picking up strong odors from other cheeses.


Can I reuse the film used to wrap my cheese?

Do not reuse cheese film. It won’t close properly and the cheese may have a thin layer of oil on the wrapper, making it difficult to get an airtight seal. Wrap cheese in new plastic wrap after each time it is opened.


My cheese’s package is puffed out like a balloon. Can I still eat it?

Don’t be alarmed by “ballooning” bags or wrappers. This occurs most often with Swiss cheese which, like all cheeses, is alive and never stops ripening. During this process, certain natural gases will collect. While the aroma of this gas is likely to be strong, the cheese is perfectly edible. 
When a cheese has an “off-odor,” be sure to also taste it. Taste, not smell, is the best indicator of the quality of a cheese.


31 Days of Wellness

 

Don’t let December feel like a lost cause for health and wellness! Follow this “31 Day Challenge of simple, healthy choices and keep on track to meet your healthy lifestyle goals.

  1. Replace at least one caloric beverage (soda, juice, wine, etc.) with water.
  2. Add one serving (1 cup raw or ½ cup cooked) of vegetables to dinner.
  3. Start your day with a positive affirmation (for example, “I love myself for exactly who I am,” ).
  4. Turn off all electronics at least 1hr before bed.
  5. Take at least 5 minutes to quietly reflect on your day.
  6. Add a 15 minute walk after dinner to your regular physical activity.
  7. Eat a piece of fruit paired with 2 tablespoons of nuts for your mid-afternoon snack.
  8. Cook a big batch of veggie-packed stew on Sunday and enjoy for lunch throughout the week.
  9. Before reaching for food, ask yourself if you’re really hungry. If the answer is no, nourish what is actually feeling empty instead (e.g. read a book if you’re bored, take a bubble bath if stressed).
  10. Schedule that doctor’s visit, dentist appointment, blood work, etc., you’ve been putting off!
  11. Craving something sweet? Try a square or two of dark chocolate.  Remember to practice portion control and stick to a one or two square portion!
  12. Sit down to meals without distractions (phones, TVs, laptops, books, etc.)
  13. Get at least 7 hours of sleep each night.
  14. Cook a batch of plain oats to reheat for the week — sweetened with fruit, cinnamon and vanilla.
  15. Set an alarm to get up and move, even just to stretch, once every hour.
  16. Give your salt shaker the cold shoulder today. Try herbs and lemon juice for flavor instead!
  17. Swap in one whole grain (whole-wheat bread or pasta, wild rice, quinoa) for a “white” or refined grain today (white bread, white rice, regular pasta).
  18. Instead of using butter, try olive or canola oil for cooking.
  19. If the stress is building (or not!), find at least one extra excuse to laugh.
  20. Use ShopRite’s new nutrition shelf tag program to help you make nutritious choices while you shop.
  21. Making a sandwich? Try a thin smear of avocado instead of mayo or cheese.
  22. Forget about sizes: choose something to wear that flatters you and makes you feel great!
  23. Hug someone you care about.
  24. Instead of focusing on the food, direct your energy to the people with whom you’re celebrating.
  25. Wait at least 10 minutes before going for seconds at a party or the holiday meal.
  26. Go a little overboard yesterday? Get right back on track today by starting with a healthy breakfast.
  27. Spend the day walking around town to take advantage of holiday sales.
  28. Write down all the negative thoughts you have in one day, then replace them with positive ones.
  29. Clear out the house of leftover holiday treats by sharing them with coworkers.
  30. Make a plan for your New Year’s celebration: what will tempt you? How will you respond?
  31. Make your SMART (specific, measurable, attainable, realistic, time-bound) goals for January!

Bonus challenge: build on each day throughout the month rather than viewing the daily goals in isolation. For example, on Day One replace one caloric beverage with water, then on Day Two add in a serving of vegetables and replace another caloric beverage with water.

Above all else, remember that no matter what you celebrate, December is the perfect time to take a moment to appreciate all of the people and opportunities in your life that mean the world to you. Enjoy and have a Happy and a Healthy New Year!

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