Wednesday, July 7, 2010

Experts examine probiotics in July 'Culinary Nutrition News'

While few spend time thinking about ways to incorporate more bacteria into their diets, friendly bacteria like probiotics are actually vital to proper immune system development, digestion, protection against disease and absorption of food and nutrients. The July issue of "Culinary Nutrition News" tackles the topic of probiotics and why they're important. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at

In the article, titled "Probiotics: The Friendly Bacteria," author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, defines probiotics and shares research and information on why they are important for digestive and overall health. Foods that contain probiotics include buttermilk, cottage cheese, yogurt with live cultures and miso. She also offers several ways to incorporate more probiotics into your diet.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include cooking green with organic/local and sustainable foods and medicinal herbs and spices.

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