 
Happy Monday Usman!
Start your week off right with these amazing nutrition and health updates. The Food and Health blog is chock-full of key new articles, just for you.
Let's start with the latest from the FDA. Have you heard the news? The FDA has laid out new guidelines to help clarify the difference between liquid supplements and drinks. We've got the scoop on everything you need to know about these guidelines -- why the FDA needed to write them, what the guidelines entail, and, of course, lots of links for more detailed information. Check out the blog post, Supplement or Food?, today! Also on the blog this week is a whole collection of amazing resources for Fiber Focus Month. Sometimes, all it takes is a great visual to encourage eating healthfully. Which is why we're now introducing the High Five for Fiber Poster. The High Five for Fiber poster release article also features a FREE infographic that reviews the keys of fiber consumption. Finally, did you know that January is Soup Month? There's still time to celebrate! This tasty Tuscan White Bean Soup recipe was developed especially for our new book, Home Run Cooking, which offers fun and easy ways to cook at home. Check it out and let us know what you think! Have a great week, Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc. Today: - Recipes: Tuscan Bean Soup
- It's Soup Month!
- Supplement or Food? The Latest from the FDA
- High Five for Fiber and Free Infographic
- Like us on Facebook - our recipe calendar is coming there soon.
It's Soup Month!
Featured Recipe: Tuscan Bean Soup  Serves: 4 | Serving Size: 1 and 1/2 cups
2 teaspoons minced garlic
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup water
1 cup low-fat chicken broth
2 cups cooked or canned white cannellini beans, rinsed and drained
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, or to taste
2 ripe tomatoes, diced Generously spray a large nonstick skillet with olive oil cooking spray or add 1 tsp olive oil. Heat over medium-high heat. Add the garlic, onion, and celery, then saute until golden, about 3 minutes. Add the water, chicken broth, beans, rosemary, and black pepper. Bring to a boil, reduce heat to simmer and cook until the vegetables are tender, about 8 minutes. Puree half the soup in a blender, then return puree to pan and stir well. Serve hot with diced tomatoes on top and a large tossed salad on the side. A swirl of pesto wouldn't come amiss either. Nutrition Information: This recipe makes 4 servings. Each 1 and 1/2 cup serving contains 175 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 254 mg sodium, 32 g carbohydrate, 8 g fiber, 5 g sugar, and 11 g protein. Each serving also contains 17% DV vitamin A, 51% DV?vitamin C, 11% DV calcium, and 22% DV iron. Chef's Tips: You can also make this in a saucepan, but it might be harder to keep the vegetables from sticking to the bottom of the pan. Use a bit of extra broth when you're sauteing in order to reduce your risk of sticking. The pureed ingredients help thicken the soup, lending it better flavor and texture, so don't skip that step. This soup recipe is for you. High Five for Fiber and Free Infographic  Sometimes, all it takes is a great visual to encourage eating healthfully. Meet the latest addition to our amazing fiber resources, the High Five for Fiber Poster!
This poster is colorful, creative, and filled with fiber-rich foods. What better way to increase the appeal of fiber than with beautiful pictures of colorful foods that are rich in fiber and good for your health? This poster makes a perfect decoration for your office or classroom -- brightening up your walls and communicating key health messages at the same time! View the Source here! Supplement or Food? The Latest from the FDA  Have you heard the news? The FDA has just laid out new guidelines to help clarify the difference between liquid supplements and drinks. We've got the scoop on everything you need to know about these guidelines...
Why Clarify the Difference Now? The beverage/supplement marketplace is growing, and novelty ingredients abound. According to the FDA, these final guidelines were published "for industry to help dietary supplement and beverage manufacturers determine whether a liquid food product is properly classified as a dietary supplement or as a beverage, and to remind the industry of legal requirements regarding the substances that may be added to either type of product." In other words, there are two major reasons for clarifying this difference: - To help the companies that make drinks or supplements accurately classify their products.
- To underline the importance of the rules about what substances may be added to drinks and what substances may be added to liquid supplements.
Read about the exact guidelines here!  
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Food and Health Communications, Inc.
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