WWP, a nonprofit organization, provides programs and services to veterans and service members who incurred a physical or mental injury, illness, or wound, co-incident to their military service on or after September 11, 2001. Their vision is “to foster the most successful, well-adjusted generation of wounded service members in our nation’s history.”

For every bag of Mission Tortilla Chips purchased, May 6, 2013, through March 31, 2014, 10 cents will go toward the WWP donation. This donation will help support WWP programs and services, specifically structured to engage warriors, nurture their minds and bodies, and encourage their economic empowerment. Look for specially marked packages of Mission Tortilla Chips and displays to help support this worthy cause.

Throughout the year, Mission Foods and WWP will host special events and promotions to raise awareness and provide customers additional opportunities to donate. During the MLB season, Mission Foods will sponsor VIP nights in various ballparks across the country for Wounded Warriors and their families to attend. Through these special events and promotions, Mission Foods will celebrate the brave servicemen and women, and the sacrifices they have made for their country. Donations to WWP help thousands of Wounded Warriors – and their families – as they return home from the current conflicts in Iraq and Afghanistan.

“At Mission Foods, we believe family mealtime is fundamental to building relationships and creating strong communities. By partnering with WWP, we are able to continue this mission by honoring our heroes and their families,” explains Courtney Bohrer, Senior Brand Manager at Mission.

“We’re proud to partner with a company like Mission Foods that puts such an emphasis on family,” said Adam Silva, chief development officer at Wounded Warrior Project “Their commitment to preserving mealtime at home reflects the importance of having a strong support system that helps Wounded Warriors successfully transition to civilian life.”

For more information on all Mission Foods products, visit http://www.missionfoods.com/pantry.aspx. To stay up to date on the latest events and programs with WWP, follow Mission Foods on Twitter @MissionFoods and on Facebook at https://www.facebook.com/mission.

About Wounded Warrior Project

The mission of Wounded Warrior Project® (WWP) is to honor and empower wounded warriors. WWP’s purpose is to raise awareness and to enlist the public’s aid for the needs of injured service members, to help injured servicemen and women aid and assist each other, and to provide unique, direct programs and services to meet their needs. WWP is a national, nonpartisan organization headquartered in Jacksonville, Florida. To get involved and learn more, visit http://woundedwarriorproject.org.

About Mission Foods

Mission Foods, headquartered in Irving (Dallas area), Texas and a division of Gruma Corporation, and Gruma S.A.B. de C.V., a Mexican corporation, was founded in 1949, and is one of the largest tortilla manufacturers in the United States. Gruma S.A. de C.V. is the parent company of Mission Foods (Gruma Corporation) and is a leading Mexican producer of corn masa flour and tortilla products. It has operations in Mexico, the United States, Central and South America, Europe and Asia. For more information, please visit www.MissionMenus.com.

More & Source: http://www.legacy.com/obituaries/DFW/obituary.aspx?n=Leo-Jimenez&pid=164889888#fbLoggedOut

The fire started just before noon in an oven used to cook enchiladas, said battalion chief Charles Tobias.

Factory employees and those who work at Producers Dairy next door evacuated both buildings before firefighters arrived, Tobias said.

Read more here: http://www.fresnobee.com/2013/05/19/3305786/2-alarm-fire-doused-at-central.html#storylink=cpy

Have you ever thought about what would happen if you tried to eat a slice of bread when there is no gravity? The crumbs, instead of falling to the floor, would float everywhere, and that’s just not practical when you’re trying to conduct sophisticated experiments in physics or meteorology while orbiting Earth. The Canadian astronaut Chris Hadfield, commander of the International Space Station, explained in a video that astronauts make wraps out of specially prepared tortillas.

More & Source: http://dinersjournal.blogs.nytimes.com/2013/05/16/tortillas-in-space/

By being the first snack of its kind to incorporate sprouted ingredients like flaxseed, chia seeds, quinoa, black beans, broccoli seeds and daikon radish seeds, Way Better Snacks truly has built a way better tortilla chip. With interest in sprouted products booming, Way Better Snacks has received an enthusiastic reception with consumers looking for more healthful snack alternatives in the United States and anticipates the same reception in Canada.

More & Source: http://eon.businesswire.com/news/eon/20130516005078/en/Way-Better-Snacks/tortilla-chips/healthy-snack

WASHINGTON — Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 mg per day, says a new report from the Institute of Medicine.

Despite efforts over the past several decades to reduce dietary intake of sodium, a main component of table salt, the average American adult still consumes 3,400 mg or more of sodium a day – equivalent to about 1 ½ teaspoons of salt. The current Dietary Guidelines for Americans urge most people ages 14 to 50 to limit their sodium intake to 2,300 mg daily. People ages 51 or older, African Americans, and people with hypertension, diabetes, or chronic kidney disease – groups that together make up more than 50 percent of the U.S. population – are advised to follow an even stricter limit of 1,500 mg per day. These recommendations are based largely on a body of research that links higher sodium intakes to certain “surrogate markers” such as high blood pressure, an established risk factor for heart disease.

The expert committee that wrote the new report reviewed recent studies that in contrast examined how sodium consumption affects direct health outcomes like heart disease and death. “These new studies support previous findings that reducing sodium from very high intake levels to moderate levels improves health,” said committee chair Brian Strom, George S. Pepper Professor of Public Health and Preventive Medicine at the University of Pennsylvania Perelman School of Medicine. “But they also suggest that lowering sodium intake too much may actually increase a person’s risk of some health problems.”

While cautioning that the quantity of evidence was less-than-optimal and that the studies were qualitatively limited by the methods used to measure sodium intake, the small number of patients with health outcomes of interest in some of the studies, and other methodological constraints, the committee concluded that:

· evidence supports a positive relationship between higher levels of sodium intake and risk of heart disease, which is consistent with previous research based on sodium’s effects on blood pressure;

· studies on health outcomes are inconsistent in quality and insufficient in quantity to conclude that lowering sodium intake levels below 2,300 mg/day either increases or decreases the risk of heart disease, stroke, or all-cause mortality in the general U.S. population;

· evidence indicates that low sodium intake may lead to risk of adverse health effects among those with mid- to late-stage heart failure who are receiving aggressive treatment for their disease;

· there is limited evidence addressing the association between low sodium intake and health outcomes in population subgroups (i.e., those with diabetes, kidney disease, heart disease, hypertension or borderline hypertension; those 51 years of age and older; and African Americans). While studies on health outcomes provide some evidence for adverse health effects of low sodium intake (in ranges approximating 1,500 to 2,300 mg daily) among those with diabetes, kidney disease, or heart disease, the evidence on both the benefit and harm is not strong enough to indicate that these subgroups should be treated differently from the general U.S. population. Thus, the evidence on direct health outcomes does not support recommendations to lower sodium intake within these subgroups to or even below 1,500 mg daily; and

· further research is needed to shed more light on associations between lower levels of sodium (in the 1,500 to 2,300 mg/day range) and health outcomes, both in the general population and the subgroups.

The report does not establish a “healthy” intake range, both because the committee was not tasked with doing so and because variability in the methodologies used among the studies would have precluded it.

The recent studies suggest that dietary sodium intake may affect heart disease risk through pathways in addition to blood pressure. “These studies make clear that looking at sodium’s effects on blood pressure is not enough to determine dietary sodium’s ultimate impact on health,” said Strom. “Changes in diet are more complex than simply changing a single mineral. More research is needed to understand these pathways.”

The report was sponsored by the Centers for Disease Control and Prevention. Established in 1970 under the charter of the National Academy of Sciences, the Institute of Medicine provides independent, objective, evidence-based advice to policymakers, health professionals, the private sector, and the public. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. A committee roster follows.

Contacts:
Jennifer Walsh, Senior Media Relations Officer
Chelsea Dickson, Media Relations Assistant
Office of News and Public Information
202-334-2138; e-mail news@nas.edu

http://national-academies.com/newsroom

Twitter: @NAS_news and @NASciences
RSS feed: http://www.nationalacademies.org/rss/index.html
Flickr: http://www.flickr.com/photos/nationalacademyofsciences/sets

Source: http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=18311

Mission Foods challenged food bloggers across the nation to create an original recipe featuring Mission’s new Super Soft Tortillas. They photographed the cooking process and final creation. Entries were then judged by a panel of Mission foodies based on originality, the use of Mission Super Soft Tortillas and image quality. The grand prize winner received a $300 gift card for travel expense and full registration to the International Food Blogger Conference in Seattle, Wash., Sept. 20 – 22, 2013. The two first prize winners each received a $250 gift card to use at their favorite grocery retailer.

“All the recipes were both mouthwatering and innovative – it was a tough decision! However, David Dial’s Cinnamon Cheesecake Dessert Samosas were the most surprising. His use of filling a tortilla instead of pastry dough, in addition to bringing in non-traditional flavors, turns the tortilla on its head,” explains Courtney Bohrer, Senior Brand Manager of Mission Tortillas. “We’re excited to see more recipes from our fans in the future – this is only the beginning.”

“I had so much fun creating a new recipe using Mission’s Super Soft Tortillas. My Cinnamon Cheesecake Samosas have been a huge hit with my friends and family. I am honored to have won!” says Dial.

Mission’s Super Soft Tortillas are now softer than ever while maintaining the unparalleled taste and quality that Mission fans have come to expect for more than 50 years. Not only are they perfect for burritos, fajitas, quesadillas and other traditional foods, these tortillas have the ability to morph into other delicious dishes like savory crepes and even skinny waffles.

For more information on all Mission Foods products, visit http://www.missionfoods.com/pantry.aspx. Check out more recipes and cooking tips by following Mission Foods on Twitter @MissionFoods and on Facebook at https://www.facebook.com/mission.

About Mission Foods

Mission Foods, headquartered in Irving (Dallas area), Texas and a division of Gruma Corporation, and Gruma S.A.B. de C.V., a Mexican corporation, was founded in 1949, and is one of the largest tortilla manufacturers in the United States. Gruma S.A. de C.V. is the parent company of Mission Foods (Gruma Corporation) and is a leading Mexican producer of corn masa flour and tortilla products. It has operations in Mexico, the United States, Central and South America, Europe and Asia. For more information, please visit www.MissionMenus.com.

The ancient practice the Aztecs developed for cooking corn in lime, known as nixtamal, is the same method classic tortillerías employ today.

The nixtamal station in the kitchen at El Charrito in Salinas is alive with aromas of simmering beans and chili verde, and also bins of white, chalky calcium carbonate powder, or ground limestone.

More & Source: http://www.montereycountyweekly.com/news/2013/may/09/el-charrito/

The whole grains that come from this purple wonder can be used in a wide variety of almost endless applications. This U.S. grown, non-GMO, gluten-free product is perfect as an ingredient in a number of products, including chips, cereals, tortillas, baked goods and craft beer.

But that’s not all. Research by Massachusetts-based Brunswick Laboratories, a pioneer in antioxidant testing, showed that this product returns greater antioxidant activity than fruits—including leaders like blueberries, acai berries and pomegranate juice.

The folks at Brunswick found Suntava Purple Corn to have a super-high ORAC score. In fact, this product has an ORAC value more than twice that of blueberries.

For those aware only that antioxidants are good for you, here’s a quick definition: Antioxidants are nutrients that protect your cells from free radicals. Free radicals are to your body what rust is to a car. These rascals can damage cells, weaken the immune system and may play a role in serious diseases. Antioxidants help keep free radicals at bay.

Add this to the certified organic claim and industry has an instant winner.

ABOUT SUNTAVA: For over a decade and across two hemispheres, Suntava’s founders have unlocked nature’s brilliance,™ developing their purple maize hybrid, an abundant source of anthocyanins, antioxidants and natural color. Committed to sustainability, Suntava, Inc. is based in Afton, Minnesota. For more, please visit www.suntavapurplecorn.com.

More & Source: http://gothamist.com/2013/05/05/still_got_it_tortilleria_mexicana_l.php