(ARA) - Food can make you healthier — if you make good choices. It can seem hard to make healthy food choices, particularly if you are on a budget and short on time. But there are some simple steps you can take to help you and your family eat healthier.
Build a Healthier Plate
Use a grocery list when shopping for food to help you choose more fresh vegetables, fruits, and whole grains. Buy leaner meats (such as chicken, turkey, and lean cuts of pork or beef such as sirloin or chuck roast) and lower fat dairy products like low-fat or non-fat (skim) milk and yogurt. Buy whole grain breads and cereals. Save money by buying less soda, sweets and chips or other snack foods. Remember that special “dietetic” or “diabetic” foods often cost extra money and may not be much healthier than simply following the suggestions given here.
Also, watch the size of your portions. You may find that you are used to eating portions that count as two or more servings. It helps to be able to “eyeball” portion sizes. Here are some guides:
* Meat, fish, and poultry: 3 ounces, or about the size of the palm of your hand or a deck of cards.
* Cheese: 1 ounce, or about the size of your thumb.
* Fresh vegetables, milk and yogurt: 1 cup, or about the size of a tennis ball.
* Bread: one slice.
Easy Ways to Make Smart Food Choices
There are lots of ways you can make smart choices about your own and your family’s eating habits. According to Ann Albright, PhD, RD, president, Health Care and Education of the American Diabetes Association, “One of the most important things you can do to start eating more healthfully is to pick one or two not-so great items you eat frequently and find a more nutritious substitution for those. If you start with foods you eat more frequently, then the change will pack a bigger punch.”
Shop Smart
* Set aside some time to plan your weekly meals. It may seem like a hassle at first, but having a plan (and writing your grocery list with it in mind) can save you time, stress, and a lot of extra trips to the store.
* Stock your pantry with plenty of healthy basics, including brown rice, whole grain pasta, crackers and cereals. Remember that fresh fruits and vegetables are usually healthier than canned or frozen, but it is better to have canned or frozen fruits or vegetables than none at all! When you run out, put the items on your grocery list so you’ll always have them on hand.
* Shop only from your grocery list. Avoid aisles that contain foods high in calories but low in vitamins and minerals such as candy, cookies, chips and sodas. Also avoid buying items promoted at the front of the store, on the “end-cap” displays at the end of each aisle, or at the cash register. These foods are usually low in nutrition. Never shop when you are hungry and might be tempted by less healthy food.
Eat Smart
* Keep fruits and vegetables washed and cut up for easy snacking and steaming.
* Canned and frozen vegetables and fruits are healthful, quick and convenient. To cut down on the sodium in vegetables, drain and rinse canned vegetables with water before heating them You can do the same to cut down on the added sugar in canned fruits. Better yet, buy them packed in juice.
* Learn how to “Create Your Plate.” When serving a meal, draw an imaginary line down the middle of your plate and another one across. Fill half of your plate with leafy greens and other vegetables. Fill one quarter with grains, like whole grain bread or pasta or brown rice. Then fill the last quarter with lean protein such as chicken or fish.
* Start meals with a salad or a broth or tomato-based soup with lots of vegetables. This helps you eat more good-for-you veggies while filling you up before you get to the higher fat and calorie courses.
Make healthy snack foods easy to find in your kitchen. For example, when you get home from work or school, put some fresh carrots, grapes, or pretzels out on the counter instead of having bags of chips out.
* In restaurants, ask if meats can be grilled rather than fried, and request sauces and dressings on the side. Remember to choose fruit, salad, or other vegetables as side items, rather than French fries. Order a salad or soup to start and then share an entrée. Save money, and lots of calories, by skipping dessert.
Learn more about healthy eating and how it can help lower your risk for type 2 diabetes, heart disease, and stroke. Visit CheckUpAmerica.org or contact the American Diabetes Association at 1-800-DIABETES (1-800-342-2383) or AskADA@diabetes.org
Diabetes Champions from Across Country Aim to Inspire
(ARA) – A group of patients who make diabetes management an essential part of their day-to-day life are hoping to motivate others in the diabetes community to manage their condition and strive for optimal blood sugar control.
The Circle of Champions is a network of people from all over the United States living with diabetes, who have worked hard to achieve and maintain their personal diabetes goals. They are partnering with sanofi-aventis, a world leader in diabetes care, to speak out in local communities across the country with the hope of inspiring others to Join the Circle and pledge to strive for better blood sugar control, regardless of their treatment plan.
As the prevalence of diabetes in the United States continues to increase, with nearly 24 million Americans estimated to be living with the disease, the members of the Circle of Champions are encouraging others to find the right diabetes treatment plan for them.
“After being diagnosed with diabetes, I spoke with my treating health care provider about all available treatment options and, together, we worked to determine an appropriate plan to help me reach my individual daily blood sugar and A1C goals,” said Champion Frank Atherton.
As part of their overall diabetes treatment plan, these Champions use a basal insulin along with healthy meal planning, physical activity and other diabetes medications to help manage their blood sugar levels and keep their A1C under control.
“Taking control of my diabetes is important to me and I hope my story helps motivate others to talk to their healthcare provider and work toward achieving better blood sugar control,” said Champion Paula Jernigan.
As part of an effective diabetes treatment plan, the American Diabetes Association (ADA) encourages people living with diabetes to track their blood sugar levels with daily self-monitoring and by taking an A1C test, which measures average blood sugar levels over the past two-to-three-month period. To keep blood sugar levels under control, the ADA recommends striving for an A1C of less than 7 percent. Unfortunately, more than 40 percent of all diabetes patients in the United States are not achieving this target with diet, exercise and oral medications alone. It is important for patients with diabetes to talk to their treating health care provider about an appropriate A1C goal for them.
For more information about the program and to read the inspirational stories from people living with diabetes who make up the Circle of Champions, please visit www.MyDiabetesCircle.com. Visitors to the site can also Join the Circle and pledge to strive for better control of their blood sugar, and sign up to receive helpful information about diabetes and/or sanofi-aventis treatment options.
Courtesy of ARAcontent
(ARA) - As Halloween approaches, the seasonal “to-do” list, typically marked with finding the perfect costume and trick-or-treat route, is a bit more complicated with the growing need to protect the environment and manage household budgets. In preparing for your neighborhood ghosts and goblins, try these easy tips and tricks to “go green,” and spend less on your families’ spook-tacular celebration.
Howl to be Green
Incorporating small changes into your holiday preparation will go a long way to create an eco-friendly Halloween. Whether you’re hosting a party or adding colorful flare to the home or office, take inventory of your decorations and go back to nature by using locally-grown pumpkins, apples or fresh gourds to create tabletop and front porch accents. Organic, pesticide-free produce is widely available at farmers markets, grocery and specialty stores and leaves little waste once the celebration ends.
Also look for ways to “re-use” your Halloween accessories. Cloth or canvas shopping bags and pillowcases are great alternatives to paper, plastic bags and more traditional plastic jack-o-lanterns used by many trick-or-treaters to collect candy. Gather fall-colored scraps of fabric, ribbon, buttons or food coloring and spend the afternoon with the kids decorating a recyclable trick-or-treat bag. Use the custom creation to hand out candy at your door and your house will be the hit of the neighborhood.
Howl to Save
Spend less this Halloween by using old or outgrown clothes, sports equipment or dress-up items to make one-of-a-kind costumes. Unpack your graduation gown and buy a gavel at a thrift or prop store to transform your trick-or-treater into a judge. Dust off a wedding gown or bridesmaid’s dress, polish an old pair of pumps and grab a wig from a costume store and you’ve got a princess. Host a costume trading party and make sure everyone comes with old clothing or accessories to trade. Let the kids use their imaginations and see how many new and different costumes come to life.
You can also save by using recyclable household materials to decorate. Bed sheets hung from the ceiling or tree branches make convincing ghosts, as do balloons covered with a white sheet, tied with a ribbon around the neck and black felt tapped on for eyes. The sheets can be taken down, laundered and returned to the linen closet once Halloween is over.
Howl to Have Fun at Home
Consider baking at home this year to get everyone in the Halloween mood. Find unique recipes for Halloween treats that can be used as decorations or centerpieces before you indulge.
Gather everyone around and make creepy “edible eyeballs” with mini white powdered donuts, Life Savers Gummies, red icing and chocolate chips. Cover the hole in the center of the donut with a thin layer of icing and top with a gummy. Next, dip the bottom of a chocolate chip in icing before layering it on the gummy. Make the eyeball scary by drawing lines from the center of the donut to the outer edge with red icing. Finish the treat by poking each donut with a lollipop stick and arranging them in a bowl of candy corn to make a freaky yet tasty centerpiece.
Howl to Be Safe
Set the seasonal mood by decorating trees and sidewalks with lights and lanterns while making it easier for trick-or-treaters to find their way from door to door. Neat, well-lit landscapes make everyone feel more comfortable and confident.
Another simple way to help ghosts and goblins find their way door to door is to use makeup to finish a costume as an alternative to masks. Face paint makes it much easier for trick-or-treaters to see … especially at night
Less than sixty minutes in seven days.
That’s the amount of exercise that can measurably improve quality of life for people who are obese, according to Duke Diet and Fitness Center research released today.
People in a study of 1,200 people who exercised for a little less than one hour a week still enjoyed better quality of life and improved ability to perform daily tasks.
“Things that many people take for granted, like tying one’s shoes, getting dressed or simply moving around, were easier for those who reported routine exercise,” Martin Binks, research director at the Duke Diet and Fitness Center, said in a news release.
The benefits of exercise for obese people have not been as thoroughly studied as for mild or moderately overweight people, said Binks, who presented the research at this weekend’s meeting of the Obese Society in Phoenix, Ariz.
“It shows the value of starting to move no matter how overweight you are,” he said.
In July, obesity researchers, including Wake Forest University’s Wei Lang, found that four hours and 15 minutes of exercise per week was necessary for overweight and obese women to lose pounds and keep them off during a two-year period
Read More:News & Observer
Chicken lovers push to lift town’s ban on backyard coops
CARY - Why did the chicken cross the road?
Because Cary told it to scram.
That’s a growing joke in urban poultry circles. Long stereotyped for its rule-happy sameness, Cary refuses to allow backyard chicken coops. Too noisy. Too smelly. Too … well, un-Cary.
But the town’s defiance has stirred a grass-roots chicken push; its supporters hope to bust Cary’s reputation as a snooty killjoy.
Check out the new Web site carychickens.com, or the poultry fans flocking on Facebook, the popular Internet social hub.
They point to Raleigh, where chicken coops are common enough that in some neighborhoods you can pass three on a single block, and where the annual Tour d’Coop draws a curious crowd.
Wake Forest just relaxed its poultry rules — letting homeowners keep up to 10 hens — and Durham is pondering the fresh-egg benefits of city chickens.
Cary, like the farmer in the dell’s cheese, stands alone.
“They don’t want to be seen as rednecks,” coop hopeful Michael Manfre said. “I don’t see how that association works, because cities like New York, they also allow chickens.”
In July, Manfre and his wife, Alissa, laid out their chicken plan for the council.
The rules: No roosters. No slaughtering. Permits required.
The perks: Tastier eggs. Locally grown food. Pets that eat bugs.
But the idea died when the council voted down a motion to study the possibility. Cary does allow poultry in its scarce agricultural zones, but council members backed firmly away from putting birds in neighborhood yards.
“Everywhere I went, I had people begging me not to let this happen,” council member Don Frantz said. “Noise, smell, disease, property values. It’s not an urban thing. It’s best left to the country.”
As to Cary’s image, and whether the chicken ban adds to its renown for regulation, Frantz shrugged.
“I guess that’s part of the reason we win so many national awards,” he said.
Chicken supporters in the Triangle and nationwide say most of the fears are misguided.
Having a few chickens in the backyard isn’t any noisier or messier than keeping a pet dog, fans say. Roosters are a different story, but they aren’t asking Cary for anything that crows.
“I’m not a morning person,” Manfre said. “I don’t want to hear them, either.”
Most towns require coops that keep hens from wandering, and any owner will tell you that a coop needs constant cleaning.
Cary leaders warned that for every law-abiding chicken keeper, you’d see two scofflaws. But in Raleigh, longtime chicken owners say they are vigilant.
“All of us are sensible, so they don’t crack down,” said Bev Norwood in the Five Points neighborhood. “We had our chickens for months, and the people whose bedroom window is 20 feet away didn’t even know we had chickens.”
Manfre said it is ironic that Cary would hold up its award-winning status when defending the no-chicken stance.
The town recently ranked 16th on Money magazine’s list of best small cities. Nearly every place that ranked higher — including Fort Collins, Colo., and Round Rock, Texas — permits poultry.
Cary’s council might not fret about how that looks to outsiders, but some residents do.
Read More:News & Observer
(ARA) - If there ever was a love/hate relationship for the record books, it’s the relationship between a pregnant woman and food. On one hand, it’s a time when food cravings go on overdrive, and the body shouts “More, more, more!” On the other hand, certain foods can trigger discomforts such as nausea, causing a “Less, less, less!” reaction. Here are some common myth busters about pregnancy and nutrition.
Myth Number One: I’m eating for two, so please pass the gravy.
A common misperception is that you can eat anything you want while you’re pregnant. While it may be true that you need to eat wisely for your baby, it’s not about volume, according to pregnancy nutrition experts.
“You need to use nutritional common sense throughout your pregnancy,” says Elizabeth Somer, M.A., R.D., and author of “Nutrition for a Healthy Pregnancy.”
“Although it takes 55,000 extra calories to make a healthy baby, that amounts to just 300 extra calories per day in the last two trimesters. You can easily meet the requirement by eating a couple of healthy snacks throughout the day.”
Suggested weight gain for a person of normal weight is 25-to-35 pounds. A woman who is considered underweight should put on 28-to-40 pounds, and an overweight person should put on 15-to-25 pounds. So, instead of asking someone to pass you the gravy boat, simply give gravy a “pass” all together. Choose a healthy snack, such as a whole grain bagel, some yogurt or an orange.
Myth Number Two: Fish is a no-no, so I can’t have sushi.
When you are pregnant, many favorite and everyday foods suddenly become off limits – for example, unpasteurized cheeses, caffeinated beverages and deli meats. Many pregnant women think sushi is off limits too, since certain types of fish may contain toxins and pollutants that can be harmful to both mother and baby.
Fortunately you can crave your sushi and eat it, too, thanks to Fujisan Sushi, the only sushi enriched with life’sDHA — a vegetarian and sustainable source of the omega-3 DHA derived from microalgae, with less risk of contamination. Fujisan Sushi provides 32 mg of this important nutrient per serving and is considered an excellent source of DHA, the primary building block for your baby’s brain, eye and cardiovascular health throughout life.
“Most women are not getting enough DHA. The daily recommended intake for pregnant women is 300 mg and, yet, most are consuming less than one-third of what they need,” says Peg Plumbo, certified nurse-midwife. ”From supplements to fortified foods and beverages, there are now many delicious and easy ways for pregnant women to get more omega-3s in their diet.”
Myth Number Three: Nausea is a given, no matter what I eat.
While it may be common in pregnancy, there are ways to combat nausea. Most of us have heard of tried-and-true remedies such as munching on soda crackers. A limited number of human studies also suggest that one gram daily of ginger may be safe and effective for pregnancy-related nausea and vomiting when used for short periods, according to a report by the University of Maryland Medical Center.
In a small study of 30 pregnant women with severe vomiting, those who ingested one gram of ginger every day for four days reported more relief from vomiting than those who received a placebo. In a larger study including 70 pregnant women with nausea and vomiting, those who received a similar dosage of ginger felt less nauseous and experienced fewer vomiting episodes than those who received a placebo.
Ginger is a common cooking spice and can be found in foods such as ginger bread and ginger snaps. However, ginger may alter the effects of some prescription and non-prescription medicines, so check with your health care provider first.
(NewsUSA) - Consumers today are bombarded by a wide variety of anti-aging products for the body and face, whether they are simple cosmetics or surgical procedures. But the fountain of youth really just comes from better nutrition, one health expert says.
A survey by the American Academy of Dermatology found that 94 percent of women are confused by all the available anti-aging treatments (over-the counter and prescription) as well as the procedures available in a doctor’s office.
Yet according to Cherie Calbom, author of “The Wrinkle Cleanse,” you can look younger starting with your next meal. Her book outlines a four-step approach to getting softer, younger-looking skin, explaining that a diet rich in raw foods, vegetable juices, whole grains and lean protein can cleanse the body of toxins and protect it from the causes of wrinkles and other symptoms of aging.
The mention of vegetable juices might ring a bell: Calbom, who has a master’s degree in nutrition, is better known as “The Juice Lady” for her work with juicing and health. She has appeared regularly on the QVC channel for the last eight years and is the author of several books, including “Juicing for Life.”
Calbom stresses that several factors affect how our skin ages, including environmental toxins, sun exposure, free radical attacks on the cells, inflammation and a weakened immune system. Her approach to creating a better diet geared toward reduced wrinkling has four components:
* Step 1 involves quick cleanses with either an all-day vegetable juice fast or a two-day raw-food program, designed to help repair damaged cells.
* Step 2 introduces a low-carbohydrate diet for 14 days that has plenty of vegetables, sprouts, vegetable juices, low-sugar fruit, whole grains and lean proteins. One key aspect of this stage is lowering caloric intake overall.
* Step 3 is composed of cleaning programs for your intestinal tract, liver, gallbladder, kidneys and blood. Detoxification is key, according to Calbom, in the effort to fight wrinkles.
* Step 4 outlines the vitamins and minerals needed to fight the symptoms of aging and how they can be incorporated into your diet.
Calbom offers several nutritional guidelines and more than 75 easy-to-make recipes and menu plans. Her strategy emphasizes what she calls the “wrinkle fighters” - foods that are rich in nutrients to help strengthen collagen and elastin for better skin. Some examples include carrots, which add luster to the hair; artichokes for better energy; and almonds, a good source of vitamin B.
“The Wrinkle Cleanse” is published by Avery/Penguin Group USA. It’s available in bookstores now.
ARA) – Sure, you know greens are good for you. You occasionally toss a broccoli stalk or two into your chef salad – after all, anything tastes good with ranch dressing on it, right? And you often eat spinach when you visit your favorite neighborhood restaurant . . . and order the spinach-artichoke dip. Unfortunately, with that, you also get plenty of fat.
But if you still avoid more mysterious greens like kale, bok choy and mustard greens because you just don’t know how to prepare them so that they taste good, there’s a simple solution: green smoothies. A growing number of Americans, including TV personality Montel Williams, advocate the health – not to mention flavor – benefits of smoothies made with so-called “super foods” like green, leafy vegetables.
“Kids aren’t the only ones who don’t particularly like the taste of some greens,” says Jodi Berg, a fan of green smoothies and the executive vice president of Vita-Mix, manufacturer of commercial and household blenders, including one mentioned in Williams’ recent book on healthful living. “By incorporating raw greens in smoothies made with fruit and other flavorful ingredients, you can enjoy all the health benefits of these super veggies, plus the taste and fun associated with smoothies.”
The nutritional value of super greens has been well known for years, but the far-reaching positive impact of some nutrients is just now coming to light. From improving eye and blood health to lowering cholesterol and blood pressure, the nutrients found in leafy greens have multiple health benefits. “The challenge in reaping these full benefits has been the taste,” Berg says. “Many raw leafy greens have a bitter flavor that even cooking can’t completely mask. Most people expect a green smoothie to have some of that bitterness as well, but there is none. When you combine the right ingredients in the Vita-Mix machine, the result is silky-smooth and surprisingly sweet and delicious.”
So what’s the secret of whipping up a great-tasting, nutrient-filled green smoothie that both kids and adults will love? Here are some tips:
* Start with fresh fruit to provide the sweet flavor. Any fruit that you like will do the trick, but remember there’s an added nutritional benefit with some fruits. Blueberries or pomegranate, for example, will impart sweetness and an antioxidant punch. Pineapple or orange will deliver tart sweetness and plenty of vitamin C, while potassium-rich bananas will also add thickness and body to the smoothie.
* Next, choose a healthful green that you likely wouldn’t eat any other way, like collard greens, Swiss chard or bok choy. In addition to being an excellent non-meat, nondairy source of calcium and iron, the high fiber content in these greens balances out the sugar content of the fruit so that you don’t experience a spike in your blood sugar levels.
* Use fresh, filtered water and ice with the fruit and veggies. You can also add fat-free or low-fat yogurt, plain or flavored, to add nutrition and flavor to your smoothie. Do avoid high-fat additives like ice cream that also contain refined sugars.
* Be sure to use the right equipment. While the average blender may do just fine to mix milk and ice cream into a milk shake, you’ll need a heavier-duty device to chop, blend and smooth hearty greens. The Vita-Mix Super 5200 has the power and precision to completely pulverize whole foods and breaks them down to the cellular level. Nutrients are freed and valuable fiber is not stripped away.
Berg offers her favorite smoothie recipes to get you started:
“Green Goddess”
by Valerie Waugaman, American Gladiator star
Ingredients:
4 ounces vanilla soymilk, unsweetened
2 ounces pomegranate juice
3 cups fresh spinach leaves, gently packed
1 kiwi, peeled
1/2 cup green grapes or 1/2 pear
1/4 avocado, peeled
1/8 slice lime with rind
1 scoop protein powder (vanilla flavor)
dash of vanilla extract
5 drops Stevia (optional)
2 cups ice cubes
Directions: Place all ingredients in Vita-Mix blender and blend until smooth.
Going Green Smoothie
Ingredients:
2 cups fresh spinach or the leafy green of your choice
1/2 cup pineapple (fresh or frozen)
1 cup green grapes
1/2 banana
1/2 cup water
1/2 cup ice
Directions:
Place all ingredients in Vita-Mix container and secure two-part lid. Select variable speed 1. Turn machine on and quickly increase speed to 10, then to High. Process for 1 minute or until smooth. Makes 3 1/2 cups.
To learn more about the Vita-Mix and for more recipes and ideas on incorporating super greens into your diet, visit http://www.vitamix.com .
(NewsUSA) - Farmers’ markets are not new, but they are gaining popularity in the United States.
In general, farmers’ markets comprise area farmers convening in one location, indoors or outdoors, to offer the freshest food available, including many canned or bottled goods and handcrafted items such as soap and clothing. Specialty items like jam and honey are also prominent at year-round markets.
The number of farmers’ markets has recently seen a dramatic increase. According to the USDA, the number of farmers’ markets in the U.S. increased almost 20 percent between 1994 and 2006. And in 2000, 19,000 farmers reported selling their produce only at farmers’ markets.
Honey, a year-round mainstay at most markets, is an all-natural food that leaves a small eco-footprint. Purchasing local honey may be beneficial to the environment because it promotes sustainability. Many farmers have hives on their land, in part because bees are responsible for one out of every three bites we consume. If there were a decline in honey bees, we could suffer from a limited supply of oranges, apples, blueberries, cucumbers, strawberries and other farmers’ market staples.
There are more than 300 different types of honey in the United States, each with a unique flavor and color profile influenced by the types of blossoms bees visit when searching for nectar. Floral source, location and climate affect local honey production. Regionally, one can find avocado honey in the west, blueberry honey in the northeast, cotton honey in the south, and one of the country’s favorites, clover, around the globe.
The following recipe, courtesy of the National Honey Board, highlights some of the freshest ingredients available at local farmers’ markets.
Yellow Tomato Gazpacho
Serves 6
Ingredients:
2 1/2 pounds ripe yellow tomatoes, seeded and chopped
3 cloves garlic, finely chopped
1 medium cucumber, peeled, seeded and chopped
1 red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/4 cup chopped red onion
3 cups tomato juice
1 can (14 1/2 oz.) chicken broth
1/4 cup finely chopped fresh basil
1/4 cup fresh lemon juice
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Directions:
In large mixing bowl, combine all ingredients; whisk together until well blended. Season with salt and pepper if desired. Cover and refrigerate one hour or overnight.
(ARA) – Coffee is hot, in more ways than one. Every day, millions of people pick up their lattes or cappuccinos as they rush between tasks or when they need a moment to relax. However, have you ever paused to wonder “What’s in my latte?” or “What exactly is espresso?”
Ordering an espresso beverage should be fun, not intimidating. And you shouldn’t need a degree in coffee studies.
So what is espresso?
The term espresso was first coined in Milan, Italy in the early 20th century and literally translates to “quick” in Italian. While many of us think that espresso is a bean, it’s not. An espresso “shot” is pulled by forcing hot water through finely ground coffee beans in an espresso machine.
In a recent survey sponsored by Starbucks Coffee Company, only a third of Americans are aware of all beverages that contain espresso. Although many coffee house enthusiasts don’t know espresso is a flavor that they already enjoy, it has become the core of limitless beverages around the world. The popular coffee house Starbucks relies on the consistently dense, caramel-like sweetness and smooth finish that the Espresso Roast brings to keep the intense coffee flavor lingering once you take your first sip.
To help make ordering espresso simple, Dave Olsen, the creator of Starbucks Espresso Roast offers tips to ensure you know “what you drink:”
* Know the Beverages. The menu board can be vast at most coffeehouses, so keep these essential espresso beverages in mind as you order: caffè latte, caffè americano, caffè mocha, macchiato and cappuccino.
* Hot or Cold. Espresso doesn’t always have to be enjoyed warm. Perfect for the hot summer months, any espresso beverage can be ordered “iced” (or served over ice as most coffeehouses refer to their cold beverages).
* Add Flavor or Substitute. Not all beverages match everyone’s tastes. If you want a little more flavor in your beverage, simply ask your barista to add a “pump” of flavored syrup (think caramel, vanilla or hazelnut) or top it off with a little spice, such as nutmeg or cinnamon. Vanilla is the most popular item that espresso drinkers report typically adding when they drink espresso, according to the 2008 Starbucks survey. You can also substitute 2 percent milk for nonfat or even soy.
* Wet or Dry Cappuccino. For the cappuccino fan who likes a little more milk or a little more foam, you can ask for a “wet” cappuccino (more milk than foam) or a “dry” cappuccino (more foam than milk).
* With Room, Please. Eight in 10 Americans who drink espresso report that they typically add items to their espresso. If you like to add your own milk or sweetener from the coffee station bar but find your beverage filled to brim, ask for “with room” and your barista will gladly leave enough space in the cup for added extras.
* Ask a Barista. Still undecided about a beverage? Don’t be afraid to ask a barista for recommendations or suggestions. They will be more than happy to match your taste preferences with the perfect beverage.
Courtesy of ARAcontent
SIDEBAR:
What’s in your beverage? Here are descriptions of some popular espresso beverages:
* Caffe Latte – Espresso and steamed milk, lightly topped with foam.
* Caffe Americano – Espresso and hot water.
* Caffe Mocha – Espresso and steamed milk with a touch of chocolate.
* Macchiato – Milk and foam, topped with espresso.
* Cappuccino – Espresso and a small amount of steamed milk, plus a deep layer of foam
