Crunch Time!

Ellie Wilson, MS, RDN Senior Nutritionist

Apples are amazing – sweet, tart, crunchy and crave-worthy! This is apple season, and we have the benefit of enjoying local apples and apple cider, especially the super crunchy, super juicy Snapdragon® born and raised in New York! Sweet and spicy, with hints of vanilla, it is a variety that has the bonus of being the product of a cross with the super popular Honey Crisp – YUM! Fun fact – New York ranks second in the U.S. for apple production, with more than 1 billion pounds grown each year! Apples are an important part of New York agriculture: Learn more at applesfromny.com. Apples bring a lot of health benefits to your family – high in soluble and insoluble fiber, they support weight loss, heart and digestive health. Science is uncovering more about their antioxidant powers, too – quercetin, catechin and chlorogenic acid add to the health properties of apples. Check out all of the great varieties we have at your local store, and don’t forget to try the Washington State star, the Piñata from Stemilt! This is a cross of 3 heirloom varieties that resulted in a classic crunchy, juicy apple, with a surprisingly tropical flavor twist! Great in salads, sandwiches, baking and snacking – learn more and find delicious recipes at https://www.stemilt.com/fruits/apples/pinata-apples/. #eatmoreapples!    

Activate Wellness: November is National Diabetes Month

Ellie Wilson, MS, RDN Senior Nutritionist

Diabetes is a rising concern for many – almost 10% of Americans have diabetes, and another 30% are at risk. The good news is, eating well to prevent or manage diabetes is the same for everyone. Some quick tips:

• Make half your plate veggies and fruit for most meals, and you have taken a giant step in the right direction. Fresh, frozen and canned fruits and veggies can all be part of your solution.
• Watch quantities on starchy foods – a small serving of potatoes is fine, whole grain sides like rice and quinoa in smaller servings, and whole grain breads are all okay.
• Lean proteins in moderate portions, including seafood twice per week, dairy, beans and legumes, lean chicken, pork or beef – all fit.
• Good fats, like olive oil, avocados and olives, are important to ensuring food tastes good and enhances absorption of key nutrients.
• Even dessert – small servings, or low/no calorie treats, are a good way to make delicious and carb-conscious choices.
• Milk or water round out your meals and snacks, and offer vital nutrients and hydration.
• Our Pharmacy team is also a wonderful resource and has a free medication and supplies program. https://www.pricechopper.com/pharmacy#/

  Enjoy a healthy, happy November! Diabetes can be a scary diagnosis. So many things to learn about; blood sugar, diet, exercise, medications, oh my! Let your local Market 32/ Price Chopper Pharmacist help. Pharmacists are medication experts and can help with those questions that can be so overwhelming. When is the best time to take my diabetes medication? How will my dinner affect my fasting blood glucose? What is a “good” fasting blood glucose? How do I use my blood glucose meter? Sometimes a little “one on one” time to go over these questions can be very helpful! Stop by your local Market 32/Price Chopper Pharmacy and ask for help. Did you know that we have a Diabetes AdvantEdge program to help you fight your diabetes? This allows patients to receive many generic diabetes medications for free and also a free blood glucose meter and discounted test strips. This can go a long way in making those medication costs affordable. We also have a mobile app and web pharmacy so that you can reorder refills on the go. You can even set up reminders right on your phone to help you remember to take a medication. Doesn’t get easier than that! To download go to the app store and download the Price Chopper Pharmacy Mobile App. Next time you think, “I could use some help with my diabetes”, think Market 32/Price Chopper and stop in! We are happy to help. Written by Kim DeMagistris, PharmD, RPh Price Chopper Pharmacist For more information visit: https://www.pricechopper.com/pharmacy#/ http://www.diabetes.org/in-my-community/american-diabetes-month/

Keep Your Food and Family Safe This Summer!

After a long winter and cool spring, temperatures are finally warming up making everyone eager for outdoor picnics and barbecues. While these temperatures are ideal for that, they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. You can help prevent harmful bacteria from making your family sick by avoiding the “Danger Zone” and following the “Core Four”. The Danger Zone:  temperature range between 40°F and 140°F

• Keep food out of this range as foodborne bacteria can grow rapidly to dangerous levels that can result in illness
  • Always keep cold food COLD, at or below 40°F, in coolers or in containers with ice or frozen gel packs
  • Keep hot foods HOT, at or above 140°F, on the grill or in insulated containers, heated chafing dishes, warming trays or slow cookers
  • Reheat foods to 165°F

Clean: Wash hands and surfaces often

• Wash hands with warm water and soap for 20 seconds before and after handling food
• Clean kitchen surfaces, dishes and utensils with hot water and soap

Separate: Don’t cross-contaminate

• Have one cutting board for produce and another one for meat, poultry and seafood
• Use separate plates and utensils for raw and cooked foods
  • Wash plates, utensils, and cutting boards that held raw meat, poultry, seafood, or eggs before reusing
• Marinate in the refrigerator and not on the counter keeping raw meat/poultry separate from any veggies you might be using
  • If you plan to reuse the marinade as a sauce be sure to boil it first to destroy any harmful bacteria or make extra to set aside before adding raw meat/poultry
  • Cook: Cook to safe internal temperatures
• Use a food thermometer to ensure food is thoroughly cooked
  • Whole cuts of meat (steaks, chops and roasts) – 145°F with a 3 minute rest time
  • Ground beef, pork, lamb and veal- 160°F
  • Poultry, including ground poultry- 165°F
  • Fish – 145°F
  • Leftovers – 165°F

  Chill: Refrigerate promptly

• Refrigerate perishable food within one hour in hot weather (above 90°F) and within two hours if temperatures are below 90°F
• Place leftover foods in shallow containers for quick cooling

Never taste foods you think might be unsafe.  Most food poisoning bacteria are tasteless, colorless, and odorless.  When in doubt, throw it out!

Raise a Glass to Dairy Month!

Ellie Wilson, MS, RDN  Senior Nutritionist

June 1st is a holiday for our dairy farmers – it is World Milk Day, and kicks off the annual celebration of Dairy Month and all that dairy brings us! Full of flavor and nutrients, packed with protein, familiar and affordable, wholesome dairy brings richness to so many foods. Across the Northeast, dairy is considered a unique “natural resource”, which supports healthy people, healthy communities and a substantial and sustainable positive impact on local economies. We use milk, yogurt, butter, and cheese to bake, batch, sip, and savor our way through delicious and nutritious meals and snacks. Welcome to Dairy Month, an annual national celebration of all that dairy brings us. There would be no dairy without dairy farming, which encompasses time-honored heritage and forward-thinking scholarship – this industry keeps innovating, and is full of hard working, passionate people that ensure animals have the best care, and milk is the highest quality. About 97% of dairy farms are family-owned, generation after generation that have moved the industry forward and treat animals, land and the future with reverence and respect. Dairy also delivers crucial nutrients – milk, yogurt and cheese contribute 51% of calcium and 58% of Vitamin D for just 10% of the calories in the overall American diet. The Great American Milk Drive also kicks off in our stores today – with a $1 or $5 donation at the register, you can join in and get milk to children and families that are less food secure. Check out our Facebook Live visit with our friends at Ivey Lakes Dairy in Stanley, NY, follow the blog, Twitter, Youtube and Instagram learn more about how fresh, nourishing dairy foods make their way from the farm to your table, and the delicious ways you can enjoy them. In case you couldn’t tell, we love dairy – Price Chopper and Market 32 are highlighting dairy and dairy case items all month – you will love the selection and the savings. Celebrate with us!

How Peanut Butter Met Jelly

Ellie Wilson, MS, RDN, CDN

April 2nd is National Peanut Butter and Jelly Sandwich Day! The peanut butter and jelly sandwich is a lunchbox icon, enjoyed by generations. Just as iconic are two of the brands America has grown up with – Skippy Peanut Butter, and Welch’s Concord Grape Jelly. How they got together went something like this…

• 1894 – Peanut butter was invented, but it is oily and hard to transport
• 1918 – Welch’s “Grapelade” (jam) is introduced, and added to U.S. soldiers rations
• 1922 – Joseph Rosefield invents processing to keep ground peanuts and peanut oil blended
• 1923 – Welch’s brings their famous Concord Grape Jelly to market
• 1932 – Joseph Rosefield starts his own company, Skippy Peanut Butter

  Timing was key – a few years later, World War II and American soldiers marched across nations. Shelf stable, high protein Skippy Peanut Butter and delicious Welch’s Concord Grape Jelly sandwiches went with them. After the war, returning soldiers shared their love for this dynamic duo with friends and family, and the rest is PBJ history. This uniquely American meal maker has the right stuff to be a go-to staple:

• Taste and texture: sweet, salty, creamy, crunchy – something for everyone
• Thrifty and practical – budget friendly and quick to make
• Comfort food – PBJ sandwiches are easy to enjoy, every day or once in a while
• Food safety – no cooler required, PBJ sandwiches are good travelers

  What’s the right way to cut a PB&J sandwich? There’s always some energetic debate about the right way to cut a sandwich, and since today is PB&J Sandwich Day, we’re putting the debate front and center! Visit our Facebook page today to vote on your favorite PB&J cut and join in on the sandwich cutting conversation!

Mussel Magic in March

Ellie Wilson, MS, RDN, CDN  Senior Nutritionist

March is warm and cold, sunny and snowy, cloudy and clear – every day is different.  As schedules heat up, having something easy on hand for a warm lunch or dinner is always a good idea. Pier 33 Mussels are frozen fresh and go from freezer to skillet. Easy to season and savor, a glug of olive oil around the pan, a generous pinch of parsley, chopped garlic, and a splash of wine, and you can serve up a simple entrée over pasta or steamed veggie noodles in 10 minutes. They shine as a quick addition to a Manhattan clam chowder, and marry well with a bold curried coconut sauce – check out this Thai Red Curry Mussels recipe (https://www.pricechopper.com/recipes#/10969.) They also pack a nutrition punch as a good source of B12, selenium, zinc, and folate. Pier 33 mussels are a versatile and delicious way to add seafood to your day, and get you closer to the two servings per week recommended for good health. Check out other varieties in the frozen seafood case. Try today and save $1.00 off any TWO (2) Pier 33 Mussels with AdvantEdge e-Coupon through March 31^st! Don’t forget their fresh frozen salmon – quick to cook and easy to enjoy, lean protein and omega 3s will get you energized for spring!

Shingrix, The New Shingles Vaccine is Here!

Written by Kim DeMagistris, PharmD, RPh Pharmacy Clinical Coordinator, Price Chopper/Market 32 Supermarkets You may have heard about the shingles vaccine and wondered, “Should I get this new vaccine?” or “Do I need the new vaccine if I already received Zostavax?” Shingles is a painful rash that develops in about 30% of people. As we get older our immune systems don’t work as well and because we have been exposed to chickenpox as kids, the virus is already inside us waiting to erupt as Shingles! The shingles rash usually presents with blisters and can be painful and itchy. Sometimes the rash will go away after a couple of weeks but some patients have lingering pain known as post-herpetic neuralgia. Other complications of Shingles can include blindness¹. Shingrix is now recommended by the Centers for Disease Control (CDC) for patients 50 and older. Most patients born before 1968 will be eligible for this vaccine and if you have had Zostavax then you will need to be revaccinated with Shingrix! Shingrix is more effective than Zostavax and we now know that Zostavax boosts your immunity for only about five years. That means that after five years of receiving Zostavax, you may no longer be protected.² It is easy to be vaccinated! Just speak with your local Price Chopper/Market 32 Pharmacist for more information. Shingrix is given as a two dose series, which means you will get a second shot about two months after the first. When patients receive both doses of Shingrix, the vaccine is about 97% effective.³ Get vaccinated today! Click to see where the vaccine is offered. You can also learn more about all our Pharmacy+ services here. For more information about shingles and the Shingrix vaccine, check out the information below from the CDC https://www.cdc.gov/vaccines/vpd/shingles/public/shingrix/index.html   References:

1. Immunization Action Coalition. Shingles (zoster): questions and answers. Information about the disease and vaccine. http://www.immunize.org/catg.d/p4221.pdf. (Accessed October 29, 2017).
2. Clinical Resource,Shingles Vaccine: FAQs. Pharmacist’s Letter/Prescriber’s Letter. December 2017.
3. Product information for Shingrix. GlaxoSmithKline. Research Triangle Park, NC 27709. October 2017.

We ❤️ Pears in February

Ellie Wilson MS, RDN Senior Nutritionist

Savvy seasonal eaters know a great secret – the luscious pear is at its peak during the winter months. Different varieties offer flavor adventures and fresh opportunities for a fast, functional snack. Packing six grams of fiber, Vitamin C, and 5% of the daily recommendation for potassium, pears are a nutrition powerhouse. The Dietary Guidelines for Americans recommend about 2 servings of fruit daily – if you are adding more fruit to your fresh approach to healthier eating, one pear gets you halfway there! “Pears ripen from the inside out, and play well with other produce that does the same in a basket on your kitchen counter, like bananas and avocados. Check the neck for ripeness by pressing near the stem with your thumb – if it gives to pressure that means it is ripe and ready for a lot of sweet enjoyment! Pears are a recipe sweetheart during American Heart Month – and have the American Heart Association Heart Check to prove it! Slice pears and dip in dark chocolate for a valentine treat, chop and top steel cut oatmeal and cinnamon for a breakfast with (heart) benefits, or poach in cranberry juice and kiss with cinnamon mascarpone cheese and chopped walnuts to delight someone special. (https://www.pricechopper.com/recipes#/9201).  Overripe pears are great for sauces and smoothies – “pear” them up with avocados and spinach for a snack attack smoothie bonanza. Find fresh promotions in stores throughout February, and learn more ways to enjoy more pears at USAPears (http://usapears.org/),