Scott's Food Products.

Why is sugar SO addictive - & how to stop it!

noreply@blogger.com (Scott's Food Products) — Mon, 30 Jan 2017 21:27:00 +0000

We all know about the negative effects of sugar - weight gain, increased blood pressure and high cholesterol levels - plus a higher risk for diabetes, cancer and heart disease.
Some dieticians recommend scaling your intake down over time, others recommend going cold - turkey. It depends on the addict, which option you choose.

Scientists have found that sugar is addictive and stimulates the same pleasure centers of the brain as cocaine or heroin. Just like those hard-core drugs, getting off sugar leads to withdrawal and cravings, requiring an actual detox process to wean off.
It’s not uncommon to find yourself feeling a mess for a day or so into a sugar detox. Princeton researchers who fed rats sugar water discovered that they ended up bingeing on it. When the rats were deprived, their feel-good brain chemical dopamine dropped, and they suffered from anxiety and the shakes. Headaches, blah mood, anxiety, & fatigue are all symptoms that can occur during a sugar detox.

Hooked?
To prove that sugar effects your taste buds, Kaiser Permanente’s California facilities carried out a study on 20 people and asked them to cut out all added sugars and artificial sweeteners for two weeks. As a result, their tolerance for that sweet taste completely changed. 95% of subjects reported that the foods and drinks they used to consume now tasted “sweeter.” Over 50% reported that the intense cravings stopped after two to three days, and 87% no longer felt withdrawal effects after six days.
There are other benefits too. Not only will you require less sugar to feel satisfied,you’ll appreciate the flavors of food more.

Ways to Fight Addiction

Substitute whole fruit for sweets.
Fruit contains fructose, which is metabolized differently than the sugar in gummy bears, and it’s still satisfying. But be careful to restrict your intake to a few servings a day. Eating too much fruit can increase belly fat, which, in turn, increases the chance of type 2 diabetes.

Ditch artificial sweeteners.Although diet soda or sugar-free gum can help many dieters get through a rough patch, the aspartame, sucralose, saccharine, and even stevia, can make you desire sweet food.

Clean house.
Cleaning out any sugary temptations at home and work will remove temptation. Willpower doesn't have to work quite so hard when temptation isn't there!

Create a backup plan.If sugar cravings feel uncontrollable, think of distractions - what will help you overcome them. Go for a walk, eat some fruit, listen to music - whatever rocks your boat!

Manage your magnesium levels.
Craving chocolate? This may be due to a deficiency in magnesium. Eat plenty of leafy green vegetables, tofu, legumes and nuts.

Why is turmeric SO good for you?

noreply@blogger.com (Scott's Food Products) — Mon, 10 Oct 2016 18:53:00 +0000

Turmeric may be THE most effective nutritional supplement there is.
Many top quality/trusted studies show that it has major benefits for your body and brain.
Listed here are the top 10 evidence-based health benefits of taking turmeric:

1. Turmeric contains bioactive compounds with medicinal properties

It has been used in India for thousands of years as a spice and medicinal herb and is what gives curry it's yellow color.
Recently, science has started to back up what the Indians have known for a long time in that it really does contain compounds with medicinal properties. The compounds, called curcuminoids, the most important of which is curcumin. This is the main active ingredient in turmeric. It has powerful anti-inflammatory properties and is a very strong antioxidant.
However, the curcumin content of turmeric is not that high… it’s around 3%, by weight.
Most of the studies on this herb are using turmeric extracts that contain mostly curcumin itself, with dosages usually exceeding 1 gram per day. It would be very difficult to reach these levels just using the turmeric spice in your foods.
Therefore, if you want to experience the full effects, then you need to take an extract that contains significant amounts of curcumin. Curcumin is poorly absorbed into the bloodstream so you need to consume black pepper with it, which contains piperine… a natural substance that enhances the absorption of curcumin by 2000%.
Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal.

2. Curcumin is a natural anti inflammatory compound.

Although inflammation is important it is now thought that chronic, low-level inflammation plays a huge role in almost every chronic, Western disease. This includes heart disease, cancer, metabolic syndrome, Alzheimer’s and various degenerative conditions.
Therefore, anything that can help fight chronic inflammation is of potential importance in preventing and even treating these diseases.
It turns out that curcumin is strongly anti-inflammatory, it is so powerful that it matches the effectiveness of some anti-inflammatory drugs. Curcumin actually targets multiple steps in the inflammatory pathway, at the molecular level.
In several studies, its potency compared favorably to anti-inflammatory pharmaceutical drugs… except without the side effects.

3. Turmeric increases the antioxidant capacity of the body

Oxidative damage is believed to be one of the mechanisms behind aging and many diseases.
Free radicals tend to react with important organic substances, such as fatty acids, proteins or DNA.
The main reason antioxidants are so beneficial, is that they protect our bodies from free radicals.
Curcumin happens to be a potent antioxidant that can neutralize free radicals due to its chemical structure.
Curcumin also boosts the activity of the body’s own antioxidant enzymes. In that way, curcumin delivers a one-two punch against free radicals. It blocks them directly, then stimulates the body’s own antioxidant mechanisms.

4. Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases

It was originally believed that neurons weren’t able to divide and multiply after early childhood.
However, it is now known that this does happen. The neurons are capable of forming new connections, but in certain areas of the brain, they can also multiply and increase in number.
One of the main drivers of this process is brain derived neurotrophic factor (BDNF), which is a type of growth hormone that functions in the brain. Many common brain disorders have been linked to decreased levels of BDNF. This includes depression and Alzheimer’s disease.
Interestingly, curcumin can increase brain levels of BDNF. By doing this, it may be effective at delaying or even reversing many brain diseases and age-related decreases in brain function.
There is also the possibility that it could help improve memory and make you smarter.

5. Curcumin can lower the risk of heart disease

It turns out that heart disease is incredibly complicated and there are various things that contribute to it. Perhaps the main benefit of curcumin when it comes to heart disease, is improving the function of the endothelium, which is the lining of the blood vessels. It is well known that endothelial dysfunction is a major driver of heart disease and involves an inability of the endothelium to regulate blood pressure, blood clotting and other factors. Several studies suggest that curcumin leads to improvements in endothelial function. One study shows that is as effective as exercise, another shows that it works as well as the drug Atorvastatin. But curcumin also reduces inflammation and oxidation (as discussed above), which are also important in heart disease.

6. Turmeric can help prevent cancer

There are many different forms of cancer, but they do have several common factors.
Researchers have been studying curcumin as a beneficial herb in cancer treatment. It can affect cancer growth, development and spread.
Studies have shown that it can reduce angiogenesis (growth of new blood vessels in tumors), metastasis (spread of cancer), as well as contributing to the death of cancer cells.
Multiple studies have shown that curcumin can reduce the growth of cancerous cells in the laboratory and inhibit the growth of tumors in test animals.
Whether high-dose curcumin (preferably with an absorption enhancer like pepper) can help treat cancer in humans has yet to be tested fully. However, there is some evidence that it may help prevent cancer from occurring in the first place, especially cancers of the digestive system by reducing inflammation.

7. Curcumin maybe useful in preventing and treating Alzheimer's

Alzheimer’s disease is the most common neurodegenerative disease in the world and a leading cause of dementia. Unfortunately, there really isn't a good drug available to treat it yet.
Therefore, preventing it from showing up in the first place is of utmost importance.
Curcumin has been shown to cross the blood-brain barrier. It is known that inflammation and oxidative damage play a role in Alzheimer’s disease. As we know, curcumin has beneficial effects on both. But one key feature of Alzheimer's is a buildup of protein tangles called Amyloid plaques. Studies show that curcumin can help clear these plaques. Research is still needed.

8. Arthritis responds will to turmeric treatment

There are several types of arthritis, but all involve inflammation in the joints.
Given that curcumin is a strong anti-inflammatory, it makes sense that it could help with arthritis. Several studies show this to be true. In a study of patients with rheumatoid arthritis, curcumin was even more effective than an anti-inflammatory drug. Many other studies have looked at the effects of curcumin on arthritis and noted improvements in symptoms.

9. Studies show benefits of curcumin against depression

Curcumin has shown promise in treating depression. In a controlled trial, 60 patients were randomized into three groups. One group took prozac, another group took a gram of curcumin and the third group took both prozac and curcumin.
After 6 weeks, curcumin had led to improvements that were similar to prozac. The group that took both prozac and curcumin fared best.
According to this (small) study, curcumin is as effective as an antidepressant. There is also some evidence that curcumin can boost the brain neurotransmitters serotonin and dopamine.

10. Curcumin may help delay aging and fight age related chronic diseases

If curcumin can really help prevent heart disease, cancer and Alzheimer’s… then this would have obvious benefits for living longer. For this reason, curcumin has become very popular as an anti-aging supplement. But given that oxidation and inflammation are believed to play a role in aging, curcumin may have effects that go way beyond just prevention of disease.

Whether you juice the root, cook with the powdered spice or take supplements, this powerful yellow herb is worth having!

noreply@blogger.com (Scott's Food Products) — Wed, 07 Sep 2016 20:40:00 +0000

It's been a while since our last blog.
Many things have changed, most importantly that Scott's Food Products are becoming Non GMO!!!!!!
All of our seasonings are now verified Non GMO products and the marinades are well on their way too, and will carry the Non GMO butterfly logo very soon!

http://www.nongmoproject.org/find-non-gmo/verified-products/?q=%2Ffind-non-gmo%2Fverified-products%2F&brandId=all&alpha=S&chunk=2

Anti oxidants & Free radicals - what are they and do we really need them?

noreply@blogger.com (Scott's Food Products) — Thu, 25 Sep 2014 18:16:00 +0000

Antioxidants are involved in the prevention of cellular damage. This is the common pathway for cancer, aging, and a many of diseases. Recently some of the mysteries surrounding this topic have been unveiled and athletes have an ever keen interest in this subject because of health concerns and the prospect of improved performance and quicker recovery from exercise.

Free radicals are the 'baddies'! They are atoms or groups of atoms with an odd number of electrons in their configuration. They can be formed when oxygen reacts with certain molecules. Once formed these very reactive radicals can start chain reactions. They can react with important cellular components such as DNA, or the cell membrane resulting in the cells performing badly or even dying. Antioxidants are the bodies defense system against these free radicals.

Antioxidants have the ability to safely react with free radicals and terminate the chain reaction before cells are damaged. There are several enzyme systems within the body that mop up free radicals. The primary antioxidants are vitamin E, beta-carotene, and vitamin C. Also, selenium (a trace metal). The body cannot manufacture these antioxidants so they must be supplied in the diet.

Vitamin E : A fat soluble vitamin found in nuts, seeds, vegetable and fish oils, whole grains, fortified cereals, and apricots.
Vitamin C : A water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries.
Beta-carotene is a precursor to vitamin A (retinol) and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains.

Can anti oxidants help in preventing serious disease such as cancer and coronary disease?
Studies have shown lower cancer rates in people whose diets are rich in fruits and vegetables. This has lead to the theory that these diets contain substances (antioxidants) which protect against the development of cancer. So far, none of the large studies have shown that dietary supplementation with extra antioxidants reduces the risk of developing cancer.
Antioxidants are also thought to have a role in slowing the aging process and preventing heart disease and strokes. So far the data is still inconclusive. Studies are on going.

Are cells damaged due to exercise?
Endurance exercise can increase the oxygen usage 10 to 20 times more than at rest. This greatly increases the production of free radicals, causing concern of increased damage to muscles and other tissues. Athletes need to defend themselves against this free radical onslaught.
Experimental studies have taken place to look at free radical reactions and anti oxidant benefits due to exercise.
An important finding was that regular physical exercise enhances the antioxidant defense system and protects against exercise induced free radical damage. This shows that the body protects itself to a certain degree! This happens over time and with training.
Intense exercise in untrained individuals overwhelms defenses resulting in increased free radical damage. Thus, 'binge' exercising may be doing more harm than good.

Although it is well known that vitamin deficiencies can create difficulties in training and recovery, the role of antioxidant supplementation in a well nourished athlete is controversial. Most of the data suggests that increased intake of vitamin E is protective against exercise induced oxidative damage and aids in the recovery process after exercise.
In general, antioxidant supplements have not been proven to enhance performance. The one exception to this is vitamin E which has been shown to be helpful in athletes exercising at high altitudes.

Supplements or not?
Looking at all the studies on exercise and nutrition it can be deduced that if a balanced exercise regime and a diet of 5 or more servings of fruit and vegetables per day is followed, there should be no need for supplements.
'Bing' exercisers or 'weekend warriors' should develop a more balanced approach to exercise. If this isn't possible due work commitments, then supplements should be considered.
For extremely demanding races (endurance events) or adaptation to high altitude, a Vitamin E supplement should be considered up to and several weeks after the race.

Here's to a healthier 2014!

noreply@blogger.com (Scott's Food Products) — Wed, 15 Jan 2014 22:04:00 +0000

I'm sure I'm not the only one to make a new year's resolution to eat healthier, do more exercise and lose weight?! Let's try and stick to it this year - here's some helpful tips to be successful:

1. Set yourself up to succeed

This year I tried to de-stress the resolution issue by not being 'too' strict and simplify.
Make lots of small changes not one big one. Focus on freshness, variety and color. Concentrate on foods you like and easy recipes that incorporate a few fresh ingredients. This way you will be making good food choices without trying too hard.

Make the changes over time. Don't change everything all at once - this is sure to fail. Add a salad to your diet each day. Switching from butter to olive oil. These are both healthy switches that can easily be incorporated into your daily routine. As these changes become habit you can make additional healthy changes.

Every change you make is a step in the right direction to feeling good, having more energy and preventing disease.

Don't forget water and exercise. Water will help flush out toxins and waste products. Being dehydrated causes tiredness, headaches.
Find something active you like doing and add it to your day. Exercise has lifelong benefits and will help you make healthy choices.

2. Moderation is key

Despite what certain fad diets would have you believe, we all need a balance of carbohydrates, protein, fat, fiber, vitamins, and minerals to sustain a healthy body. The goal of healthy eating is to develop a diet that you can maintain for life, not just a few weeks or months Try to think of moderation in terms of balance.
For most of us, moderation means eating less than we do now of the bad stuff (sugar, processed foods, saturated fats) and more fresh fruit & vegetables. Eliminating all the foods you love will only mean you will crave them more and are more likely to fail. Having bacon for breakfast once a week is OK if you follow with a healthy lunch and dinner.
If you crave sugary things, just eat less of it and less frequently. Think smaller portions. This way you won't constantly crave the bad stuff.

3. How you eat

This may sound odd, but this does make a difference.
- Chew your food and savor every mouthful
- Eat with others. Having company helps you to enjoy your food and not overeat
- Listen to your body. If you aren't hungry don't eat or just eat a small snack
- Eat breakfast followed by 4+ small meals throughout the day. This will keep your metabolism going
- Avoid eating at night.

4. Fill up on color

Eat a 'rainbow' diet. Not just greens - kale, lettuce, broccoli. Try sweet peppers, radish, beets, squash to name but a few. Fruits and vegetables are packed full of NATURAL vitamins, minerals & phytochemicals that you cannot get from manmade vitamin pills. These naturally occurring vitamins etc work together synergistically.

5. Healthy carbs

Swap white rice for brown. Swap regular pasta for spinach pasta. Include couscous, quinoa beans and pulses. All these are great sources are carbohydrates that are a healthy choice.

6. Healthy fats

Eliminate or reduce unhealthy saturated fats from animal products (red meats and dairy) and shortenings, candies, cookies and snacks.
Replace with good, healthy unsaturated fats from canola and olive oils, nuts, avocado's and seeds.
Also, include omega fatty acids found in fish (salmon, herring, mackerel, sardines)

7. Protein plus

All proteins are broken down into 20 amino acids and they are the body's basic building blocks for growth and energy. A lack of protein can slow growth, reduce muscle mass, lower immunity and weaken the heart and respiratory system.
We tend to focus too much on protein in each meal. Try to eat equal portions of protein, whole grains and vegetables.
Good sources of protein are chicken, fish, tofu, eggs, beans & nuts.

8. Calcium

Calcium is needed for strong bones and as we get older we need more of it. Good sources are dairy (milk, yoghurt and cheese) leafy green veg and beans.

9. Limit sugar and salt

If you concentrate on eating more fruits and vegetables you'll most likely find yourself consuming less sugar and salt.
Sugar - Cut out sugary drinks. Sweeten foods yourself. eat naturally sweet foods (fruits, sweet peppers etc)
Salt - Avoid processed foods. Choose frozen instead of canned veg. Cut back on salty snacks. Read labels for hidden salt.

All these points may seem a lot to absorb all at once but you will be surprised how quickly they become 'habit' and you find yourself eating healthier. The key is to keep at it! make it a way of life. You will benefit in the long run.

Good luck and Happy New Year!

How to handle raw chicken safely

noreply@blogger.com (Scott's Food Products) — Thu, 10 Oct 2013 23:03:00 +0000

With all the news about Salmonella in chicken in the news in recent days it prompts the question - how should you safely handle raw chicken in the kitchen?

Although the Foster Farms outbreak has come to the publics attention, raw chicken can often carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen.

Fresh chicken is kept cold during distribution in order to extend its shelf life as well as to prevent bacterial growth. Packages of chicken should feel cold to the touch when you select them, and should be among the last items you put in your cart before checking out.

Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart. Most grocery stores have plastic bags near the poultry sections for you to use.
Once you're home, you should immediately place your chicken in your refrigerator and use it within 2 days. Otherwise, it should be frozen.

Thawing Frozen Chicken & Poultry Safely

NEVER defrost chicken on the counter or the microwave!
The correct way to thaw frozen poultry is in the refrigerator. This will take planning ahead of time. Whole chickens may take up to 2 days to fully thaw in this way, while boneless breasts should thaw overnight. Once the product thaws, it should be kept in the refrigerator no more than a day before cooking it.

Safe Handling of Chicken & Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers.
Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperature for more than an hour. The only way to kill food-borne pathogens is by thoroughly cooking the food.

Another concern is cross contamination between raw product and other foods, especially ones that are already cooked or ones that will be eaten raw, such as salad vegetables or greens.
An example of how this can happen is if a cook were to cut raw chicken on a cutting board and then later slice fresh tomatoes on the same board without washing it first. Different cutting boards and knives should be used for raw poultry and other products. All utensils should be adequately cleaned with hot water and detergent.

Chicken Cooking Times

A rule of thumb is 20 minutes per lb plus an additional 20 minutes.

Although raw chicken and under cooked chicken is the most common cause of food poisoning, many cases could be avoided by more diligent handling in the kitchen.

Why Omega 3s?

noreply@blogger.com (Scott's Food Products) — Thu, 12 Sep 2013 19:07:00 +0000

We've all read about how fish and seafood is good for us, and we've all heard about 'Omega 3s'

But what is Omega 3 and why is it good for us?

Several studies have indicated that these fatty acids can prevent a range of medical issues. It's been shown that they can reduce inflammation in the body, can prevent thickening of arteries and can help ward off cancer cell growth, and may other benefits as well.

The top three sources of Omega 3 fatty acids are ground flaxseed, walnuts and salmon.

By introducing 2 servings (yes, ONLY 2) of baked or boiled fish (especially salmon or halibut) into your diet every week, can significantly increase your levels of Omega 3s in your blood.

Salmon, as well as being a great source for Omega 3s, also contains bioactive peptides (support joint cartilage, insulin effectiveness and can control inflammation in the digestive tract). Salmon also has high levels of Vitamin B12 and Vitamin D.

Shrimp is another good source of Omega 3s, Vitamins D, & B3 and zinc. It's also low in calories - an added bonus!

Another bonus - salmon and shrimp taste FANTASTIC!!!!!

Salmon fillet sprinkled with Scott's Java Chili Rub and grilled!

Are you making your kids fat?

noreply@blogger.com (Scott's Food Products) — Thu, 29 Aug 2013 21:39:00 +0000

Recently a company in Canada partnered with Ontario's Ministry of Health to help parents of children 12 and under deal with obesity.
This program is very different as it focuses on the parents NOT the children. (The children, however, will have small group sessions with clinical social workers, and will be focused on issues such as depression, anxiety, bullying, self-esteem, anger management and body image.)

This program really shouldn't be too surprising as it's the parents who make those kids' lifestyle choices for them, and it's the parents who provide the role modeling the kids carry with them the rest of their lives as these kids are less than 12 years old!

What is surprising is that most of the parents tried to direct the responsibility for sensible, healthy eating onto their kids. Are they really old enough?
It's not that these parents don't adore their children. It's that we as a society have bought in - hook, line and sinker - to the notion that obesity is a simple personal choice.

One young mother who was interviewed seemed somewhat confused by the notion that personally managing weight was beyond the reach of her pre-teen, still Barbie doll playing daughter! Unbelievable:(

Kids today are just normal kids living in a world where there's a torrent of calories directed at them every day; where governments dupe consumers by lax front of package labeling laws that allow brightly colored breakfast cereals to boast about its nutritional benefits; where schools serve no-name junk food and teach kids that if a chip is baked, it's suddenly good for them; where young parents may be two generations away from regular home cooking and nightly family dinners; and where what were once portions designed for fully grown adults now featured on kids' menus. And that is just the start!!!!

Parents should stop the finger wagging and teach by example not lecture. Take some exercise, start COOKING at home. Then, as a family you will become healthier for now, and for the future.

Happy Birthday Julia Child!

noreply@blogger.com (Scott's Food Products) — Thu, 15 Aug 2013 19:13:00 +0000

Today would have been Julia Childs' birthday - she would have been 101!

The American chef is known for bringing French cuisine to America in a way that was simple enough to understand. Her book 'Mastering The Art of French Cooking' became a best seller and has since become a standard guide for the culinary community.
Following the success of her book, a TV series - The French Chef - followed, and continued to educate the American public, and change how they related to food.

The success of the TV series and Childs exuberant personality made her a celebrity!

She had many famously quoted quotes - these are just some of my favorites!

“The only time to eat diet food is while you're waiting for the steak to cook.”

“I was 32 when I started cooking; up until then, I just ate.”

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”

“If you're afraid of butter, use cream.”

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”

Chabelita - a new line from Scott's Food Products

noreply@blogger.com (Scott's Food Products) — Wed, 31 Jul 2013 19:05:00 +0000

Scott's Food Products have launched a new line of products specifically aimed at the carniceria markets. These products will be manufactured under the Chabelita Foods label.

Firstly there is Citrus Marinade -
"Lemon, orange, and hand chosen Latino spices gives you a Citrus Marinade that is incredibly mouthwatering! Marinate chicken,pork or seafood in a zipper type bag. Add slices of lemon, orange and lime for an unbelievable taste sensation! Toss on the grill and serve with rice and beans for a taste like Comida de Casa!"

Secondly, Chipotle Marinade -

"Experience the fiery flavor of Chipotle Asada; the perfect taste combination of aged smoked chili peppers, and the authentic spices of Mexico. Marinate beef, pork, chicken or seafood. Enjoy a fresh outdoor experience at home."

Last but not least, Vaquero Seasoning -

"Vaqueros get mighty hungry tending cattle and riding the range. When it comes time for dinner they prepare food fit for a King! Vaquero Asada Seasoning is full-bodied and flavorful with the spices of Mexico. Mama’s special recipe will make your beef, pork and chicken succulent! Close your eyes and you’re at a Mexican fiesta!"

Pork Belly with Java Chili Rub

noreply@blogger.com (Scott's Food Products) — Tue, 30 Jul 2013 20:52:00 +0000

I never knew that Pork Belly was such a 'delicacy'!
Seems everyone LOVES this recipe. Thank you Annette Legaspi (San Diego Rep) for this fabulous recipe

Java Chili Pork Belly Sandwich
Dry a Pork Belly and top with Java Chili.
Cook in oven to render off some fat.
Slice and made a sandwich with Toasted Bun, Arugula Tomatoes and Avocado mixed with Wasabi to give a nice kick!

May is National BBQ Month!!!!

noreply@blogger.com (Scott's Food Products) — Wed, 22 May 2013 20:42:00 +0000

Key points for successful grilling!

noreply@blogger.com (Scott's Food Products) — Thu, 16 May 2013 20:32:00 +0000

Summer is just around the corner and it's time to dust off that barbeque!

Here are some tips for successful grilling-

The Four Keys to Successful Barbecuing

Good preparation of the equipment and appropriate utensils
Good marinades/seasoning - Scott's Food Products!!!!!.
Good cooking - not burned or undercooked.
Good accompaniments - salads, dressings, sauces, veggies.

Recommendations and Warnings

Open the barbecue lid before starting the gas to avoid gas build-up
Never use the barbecue inside or in a confined space without adequate ventilation.
Always keep water on hand in case of fire.
Propane tanks must always be kept upright even when stored.
When storing the barbecue at the end of the season, leave the propane tank outdoors because of the risk of explosion.
Never start a charcoal barbecue with fuel or paraffin.

Basic Preparation Techniques

Clean the barbecue grill after each use with a metallic brush to remove any food that may have stuck during cooking. Cleaning avoids the risk of contamination.
Keep the meat in the refrigerator until time to cook it.
Preheat grills for about ten minutes and oil them lightly to avoid food sticking to them.
Place the grill as far as possible from the heat source to avoid flaming. Before cooking the food on a charcoal barbecue, wait until the briquettes are white hot.
Degrease your meats and drain well to avoid splattering.

Eat yourself skinny!

noreply@blogger.com (Scott's Food Products) — Wed, 08 May 2013 16:57:00 +0000

Eat yourself skinny may sound like a contradiction, but, it's true!!!

Your BASAL METABOLIC RATE is the key to weight loss. The higher your metabolic rate the faster, and more efficiently your body utilizes the food you put into it.

Now, you cannot expect to lose weight by eating fast food all day long, but if you eat healthily and have 6 small meals spaced out during the day, this will go along way to speeding up your metabolism and making your digestive system more efficient. Stick to high protein, high fiber and low fat foods, snack on nuts, fruits (almonds, carrots, raisins etc)

To help increase your metabolic rate further include regular exercise. You don't have to go out and run a marathon everyday!!!! a brisk 30 min walk is sufficient to increase your heart rate and help boost metabolism. Walk to the store and carry home those shopping bags. Use the stairs at work. Small changes added into your daily routine all add up to making a BIG change to your metabolic rate and ultimately your health and weight.

You are what you eat!

noreply@blogger.com (Scott's Food Products) — Thu, 25 Apr 2013 20:33:00 +0000

What you eat today can affect how you feel, and how you may feel years from now.
Some foods help the body’s natural disease-fighting abilities, other foods can make you lethargic and impair your digestive system.

Vitamin A helps maintain healthy teeth, bones, soft tissues, and skin. It can help prevent infections and will help keep nails and hair looking their best!
Foods that are particularly high in vitamin A include: sweet potatoes, carrots, spinach, kale, and collard greens, cantaloupe, apricots,winter squash. Some spices are also high in this nutrient, including paprika, red pepper, cayenne, and chili powder.

Vitamins B6, B12, and folic acid (B9) all assist nerve function, the synthesis of DNA, and the making of red blood cells. They also help to prevent anemia.
Foods particularly high in vitamins B6 and B12 include meat, poultry, and fish, seafood, including mussels and oysters, eggs,milk.
Foods particularly high in folic acid include leafy green vegetables,poultry and certain fruit juices, including orange and grapefruit.

Vitamin C (ascorbic acid) is a powerful antioxidant that protects the health of cells and improves iron absorption. It’s also important in promoting healthy teeth and gums, healing wounds, and helping the body resist infection.
Foods particularly high in vitamin C include papaya, citrus fruits, strawberries, bell peppers, broccoli, Brussels sprouts, dark leafy greens like kale, mustard greens, and chard.

Vitamin D is a unique vitamin because it can also be created by the body from sunlight. It’s critical for bone health, immune system health, and calcium absorption. According to the National Cancer Institute (NCI), this vitamin is also associated with a possible decreased risk of colorectal cancer. .
Foods particularly high in vitamin D include some seafood such as salmon, herring, catfish, oysters, trout, milk, eggs, shiitake mushrooms.

Vitamin E is a powerful antioxidant that protects cells from damage, helps the body use vitamin K, and repairs muscle cells.
Foods particularly high in vitamin E include sunflower seeds and almonds, spinach, Swiss chard, turnip greens, bell peppers, asparagus

Vitamin K is critical for the clotting of blood.
Foods particularly high in vitamin K include kale, spinach, collard greens, Swiss chard, turnip greens, mustard greens, Brussels sprouts, asparagus, parsley, romaine lettuce, broccoli

Eating a healthy diet with all the nutrients your body requires can be a struggle.
Most nutrients are available in vegetables, leafy greens, fruits, nuts, and seafood. If you incorporate a variety of these options into your diet on a daily basis, you’re likely to get all of the nutrients you need for optimum health and wellness.

noreply@blogger.com (Scott's Food Products) — Thu, 04 Apr 2013 21:51:00 +0000

Blackened Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed

1 ½ tablespoon Strictly Pepper

½ teaspoon Thyme

1 tablespoon Oregano

2 tablespoons Butter

¾ pound Mushrooms, cleaned and cut in 3

2 Green Onions, chopped

1 ½ pounds Fresh Shrimp, shelled and deveined

1/3 cup Shrimp Stock (see below)

2 tablespoons Beuree Manié (see below)

Santa Maria

Shrimp Stock

2 cups Water

Shrimp Shells

· Pour water into saucepan. Add shells from shrimp and season with Santa Maria Seasoning. Boil 15 minutes. Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)

2 tablespoons

· Blend butter with flour to make Beuree Manié and set aside.

· Grind Garlic, Thyme and Oregano together in mortar.

· Heat Butter in pan over medium heat. Add spice mixture, Strictly Pepper and cook 1 minute.

· Add Mushrooms and Green Onions. Season with Santa Maria Seasoning, stir and cook 4 minutes.

· Add Shrimp and cook 3 minutes. Stir once during cooking. Remove Shrimp from pan and set aside.

· Increase heat to high and pour in Shrimp Stock. Bring to boil and cook 2 minutes. Whisk in Beuree Manié.

· Return Shrimp to pan and cook 1 minute over low heat. Serve over Angel Hair Pasta.

Spring cleaning!!!!!

noreply@blogger.com (Scott's Food Products) — Thu, 04 Apr 2013 18:32:00 +0000

Spring is here! Time to clean out every room, closet, cabinet and the refridgerator! Who knows what is lurking behind that deceptively white/pure door?! Maybe an old jar of mayo, a half jar of olives, a hard chunk of cheese?

While there are some things that have to be tossed! (they can be downright dangerous) there are many things that can be used up in tasty dinners by adding one of your favorite Scott's seasoning!.

Frittata
Whip up some eggs, toss in cheese, deli meats and veggies and season. Cook in a skillet or bake. Makes a great light dinner served with a salad.

Pasta
Not a lot can go wrong with a pasta dish. Almost anything can be tossed with your cooked pasta and sauce to create a satisfying dinner.

Stir-Fry
Same goes for stir-fry. Almost any veggies and meats can be stir fried together with seasoning and served with rice to create another delicious dinner alternative

Salad
Chop up those left over meats, grate the cheese, chop up veggies and toss everything together with chopped lettuce leaves. Add your favorite dressing and 'Voila' - a fabulous salad!

Soup
Veggies are best to make soup, but you can also add rotisserie chicken and other chopped meats to make a hearty soup.

Have fun using up those leftovers seasoned with Scott's seasonings and marinades. Your refridgerator will love you for it!

PS - don't forget to wipe down your refridgerator surfaces with baking soda in water. This will clean the surfaces and get rid of any unwanted odors!

Strictly Pepper Seasoning - for a bit of 'ZAP' in your food!

noreply@blogger.com (Scott's Food Products) — Tue, 02 Apr 2013 20:29:00 +0000

Strictly Pepper Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed

1/2 teaspoon Strictly Pepper (adjust to taste)

½ teaspoon Thyme

1 teaspoon fresh Oregano

2 tablespoons Butter

¾ pound Mushrooms, cleaned and cut in 3

2 Green Onions, chopped

1 ½ pounds Fresh Shrimp, shelled and deveined

1/3 cup Shrimp Stock (see below)

2 tablespoons Beuree Manié (see below)

Santa Maria

Shrimp Stock

2 cups Water

Shrimp Shells

· Pour water into saucepan. Add shells from shrimp and season with Santa Maria Seasoning. Boil 15 minutes. Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)

2 tablespoons flour

· Blend butter with flour to make Beuree Manié and set aside.

· Grind Garlic, Thyme and Oregano together in mortar.

· Heat Butter in pan over medium heat. Add spice mixture, Strictly Pepper and cook 1 minute.

· Add Mushrooms and Green Onions. Season with Santa Maria Seasoning, stir and cook 4 minutes.

· Add Shrimp and cook 3 minutes. Stir once during cooking. Remove Shrimp from pan and set aside.

· Increase heat to high and pour in Shrimp Stock. Bring to boil and cook 2 minutes. Whisk in Beuree Manié.

· Return Shrimp to pan and cook 1 minute over low heat. Serve over Angel Hair Pasta.

Spring is almost here.....

noreply@blogger.com (Scott's Food Products) — Tue, 19 Mar 2013 16:30:00 +0000

Spring is almost here, although someone has forgotten to tell the weather that!

Now's the time to start to look at healthy spring vegetables and salads. More produce will start to be in stores and it's great to experiment with things you haven't tried before.

While perusing some spring photos and recipes I came across 'panzanella'. I'd never heard of it - probably because I am from England! Looks yummy though, so I thought I would share.

If you have any great spring recipe ideas please let me know.

Spring Panzanella

For the croutons:
1/4 cup Scott's Garlic Oil
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Scott's Santa Maria

For the vinaigrette:
Half a red onion, finely diced
2 to 2 1/2 tablespoons champagne or white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard

For the salad:
4 large leeks
2 teaspoons salt
1 pound asparagus
1 x 19-oz can of white beans, rinsed & drained or 1.5 cups cooked white beans

Preheat oven to 400°F.

Mix the bread cubes with the Garlic Oil, parmesan, Santa Maria in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with Santa Maria. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with Santa Maria.

Gluten free - or not?

noreply@blogger.com (Scott's Food Products) — Wed, 06 Mar 2013 20:44:00 +0000

Thirty percent of adults are interested in avoiding or cutting down on gluten in their diets, says a survey from the NPD Group, a consumer research firm. NDP has been following gluten-free issues since 2009 and its January 2013 survey revealed the highest interest in gluten-free diets yet.

For many years health was about avoiding fat, cholesterol, sugar and sodium in our diet. While we still strive to cut down or eliminate those items from our diets, many more now want to avoid gluten - right now it is nearly 30 percent of the adult population ... and it’s growing.

The gluten-free food market has grown and interest has extended to the restaurant industry as well. ago. The majority of people going gluten-free are not doing so out of medical necessity but for health reasons. Although there have been many surveys conducted on gluten free diets, the results aren't conclusive.

Having said that, being 'gluten free' is not a fad that is going to go away overnight, as people see it as a healthier way of life.

Luckily for us all of our seasonings are gluten free, and natural and always have been! You don't have to skimp on flavor to be healthy!

New ways with Mediterranean Garlic Marinade

noreply@blogger.com (Scott's Food Products) — Tue, 05 Mar 2013 19:40:00 +0000

Recently we asked our fabulous sales reps to come up with some new serving suggestions for Mediterranean Garlic Marinade.
What an amazing response and incredible recipes they produced! Here are just a few for you to try.......

Mediterranean Garlic Clam Pizza courtesy of Annette (San Diego Sales Rep)

Simmer some Mediterranean Garlic Marinade with some butter & then spread onto pizza dough.
Add clams & top with mozzarella & parmesan cheese then bake.

www.facebook.com/scottsfoodproducts

Mediterranean Garlic Alfredo Shrimp Pasta courtesy of Brandi (Senior Sales Executive LA)

Boil pasta of choice (angel hair, linguine)

Make alfredo sauce using heavy cream, a stick of butter, and Parmesan Cheese.
Sautee shrimp in butter and Mediterranean Garlic Marinade

Spoon shrimp with Med Garlic over the pasta and sprinkle grated Parmesan Cheese
Add some red pepper flakes if you like a little 'heat'

Mediterranean Garlic Baked Potatoes courtesy of Jenifer (LA Sales Rep)

Cut red skinned potatoes into 6-8 pieces
Toss potatoes with Mediterranean Garlic. Spread potatoes onto a foil lined cookie sheet. Season with Santa Maria and roast in oven at 400 aprox 30 min or until outsides are crunchy.
Serve as a side dish to grilled meat or chicken

Mediterranean Garlic Tilapia courtesy of Shari (OC Sales Rep)

Marinate the fish filets in Mediterranean Garlic for 24hrs
Dip each piece of fish in plain bread crumbs
Fry each piece in Scott's Garlic Oil for about 2/3 mins each side
Served with green beans and mashed potatoes.

Happy Heart's Day!

noreply@blogger.com (Scott's Food Products) — Tue, 12 Feb 2013 21:46:00 +0000

This thursday is Valentine's Day but you still have time to marinade that special piece of meat for that special meal for your sweetheart.

Marinade a filet mignon in Bourdelaise marinade in a zippered bag overnight in the refridgerator - 1 day is good, 2 days is better, 3 days is awesome!

Remove meat from bag and wrap in bacon. securing with a skewer. Grill until bacon is crisp and meat is done to your liking.

Serve with seasonal vegetables and make sure there are lots of flowers and candles on hand!!!!!!

Safer to make your own burgers?

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 19:31:00 +0000

There has been much talk in the press lately of horse meat being found in store burgers in the UK, which has sparked concerns around the world.

http://www.usatoday.com/story/money/business/2013/01/24/burger-king-horsemeat/1861529/

Although some countries don't think anything about eating horse meat, and regularly do, here in the US it's not something that's done or accepted.

How do you really know what kind of meat is in the burgers you have bought? We don't all have DNA analysers at home!!!!!

BUT if you make your own burgers then that's a different story!

Add some Scott's Bourdelaise Marinade to ground beef/turkey and you will have the tastiest burgers ever!!!!!!!

http://scottsfoodproducts.com/product_marinades_bourdelaise_01.html

Gluten Free Seasonings!

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 19:08:00 +0000

Did you know that ALL Scott's Food Products Seasonings are GLUTEN FREE!!!!!!!?

Eating a Gluten Free diet is becoming more popular by choice not just by necessity due to a medical condition.

The Gluten Free market place is growing rapidly and we are please to say that all our seasonings are GLUTEN FREE!!!!!

They can be purchased from our website www.scottsfoodproducts.com

Braised Pork Tacos

noreply@blogger.com (Scott's Food Products) — Fri, 25 Jan 2013 18:55:00 +0000

Braised Pork Tacos

Here's a tasty Taco recipe for Taco Tuesday dinner!

Braised Pork Tacos

Ingredients
1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Directions
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.