February 2020 for Premium Food and Health Communication Members:
Table of Contents:
- Read-offline PDF newsletter
- Research update for professionals
- White label newsletter (.docx)
- Shareable articles and handouts
- Graphic of the month
- Special member-only discounts
Here's the entire PDF edition of the February 2020 newsletter, ready for you to download to read offline, print for your next meeting or presentation, or distribute however you see fit!
- Research Update: Salt Toxicity Promotes Inflammation by James J. Kenney, PhD, FACN
- White Label Newsletter: Here's the Microsoft Word version of the February 2020 newsletter that you can distribute as your own. You can even add your logo! This is perfect to copy into emails, blogs, newsletters, and handouts.
Article Links to Share with Your Clients:
- Beet Bowl by Judy Doherty, BS, PC II
- Quinoa Lentil Bowl by Judy Doherty, BS, PC II
- New Plant-Based Burger Choices by Lynn Grieger, RDN, CDE, CPT, CHWC
- 6 Considerations Before Buying a Nutrigenomics Test by Jill Weisenberger, MS, RDN, CDE, CHWC, FAND
- Raw Food vs. Cooked Food: A Nutrient Analysis by Lynn Grieger, RDN, CDE, CPT, CHWC
- Food App Delivery Sales are Up by Lisa Andrews, MEd, RD, LD
- Sleep is Good Food by Lisa Andrews, MEd, RD, LD
With a plant-based diet, the key is to have a great variety of prepared ingredients to boost palatability and make great dishes.
For example, to get the photo above, I cooked lentils and quinoa and sliced a bunch of different vegetables quickly on a mandolin, making everything ready for meals all week.
This is just one of many fun tips you’ll find in the February edition of this newsletter. I hope you like it!
And remember, if you need any special topics or handouts that you don’t see here or in our online database, let us know by clicking Contact Us and we’ll take care of it for you.
Discounts: Looking for a discount from our online store? Try the code MYPLATE for 10% off and free shipping. For new memberships, upgrades, and renewals use the code TRY10NOW for 10% off all products on foodandhealth.com
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.