The Dietitian Is In: Live & Active Cultures

When we meet someone for the first time and share what we do, it often seems to open the gateway to a game of 20 questions. “What do you think about the Paleo diet?” “It’s a good thing to give up gluten, right?” “Is a banana bad for me?” “So, do you always eat healthy?” When we’re asked these kinds of questions, we’re happy to answer them. We feel grateful that people feel comfortable enough to ask. Here's a recent question we were asked...and here's the answer!

Question: What does the “live and active cultures” seal mean?

Answer: The “Live & Active Cultures” seal is restricted to yogurt products, according to the California Dairy Research Foundation. Developed by the National Yogurt Association, the seal is intended to help consumers distinguish between products containing live cultures of bacteria and those that have been heat treated, subsequently killing all bacterial strains. The seal is available to any refrigerated yogurt or frozen yogurt manufacturer and requires products to contain a standard amount of lactic acid bacteria per gram at the time of manufacture. While helpful to consumers, the seal is limited in that it does not differentiate from added probiotics—those beneficial bacteria that populate our intestinal tract and have been linked to specific benefits, such as improved digestion and immunity—and the starter culture bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles) used in the fermentation process for producing yogurt. As for other products containing probiotics (that may not carry the seal), such as granola bars, cereal, and chewing gum, additional research is required by the consumer to investigate whether the products contain adequate quantities of probiotics, whether they are alive at the time of manufacture, and whether research has determined that the probiotics listed in the product are beneficial.

Greek yogurt (with Live & Active cultures) topped with blueberries

This Q & A was written by McKenzie for the December 2013 issue of Environmental Nutrition.

{Recipe ReDux} Creamy Mushroom Pasta

Disclosure: We received a gift card to offset the expense of our ingredients. By posting this recipe we are entering a recipe contest sponsored by the California Milk Advisory Board and are eligible to win prizes associated with the contest. We were not compensated for our time.

For those that may not know, I’m a graduate of Cal Poly San Luis Obispo – somewhat of a dream school for those studying in the fields of nutrition and agriculture. During my time at Cal Poly, I became friends with many of my peers who grew up on farms – including dairy farms – across California. So, when The California Milk Advisory Board, which represents more than 1500 dairy families, asked the Recipe ReDux members to “lighten up” some of their favorite recipes with California dairy, it’s immediately transported me back to those blissful days in San Luis Obispo where I first learned about the lives of dairy farmers.

And this leads me to a very delicious post featuring California dairy…

Both Lisa and I love incorporating dairy products for flavor and texture into our dishes. We’re no strangers to cheese on our pizza. We seem to have a thing for Greek yogurt. And cottage cheese definitely has its place in our fridge, too. 

In addition to calcium benefits, dairy – in any form – packs in protein which helps to ward off hunger pangs in between meals, and also helps to maintain lean body mass. That’s why we encourage our clients to have a good quality source of protein at every meal.

In addition to promoting food that is good for our bodies, we are such big advocates that food is meant to be enjoyed. All food has its place in a healthy eating pattern. It’s true! Sometimes it just takes a little bit of shifting the recipe to maximize on taste while still being good to your body.

This creamy pasta dish features whole wheat noodles, incorporates nutrient-rich green veggies, and utilizes cottage cheese and reduced-fat milk to make the creamy sauce. It’s gotten the thumbs-up from everyone I’ve served it to. It’s kind of like fettuccine alfredo’s nicer cousin.

Whole Wheat Penne with Creamy Mushroom Sauce

Ingredients:

2 cloves garlic, finely chopped

1 shallot, finely chopped

1 tablespoon olive oil

3 cups mushrooms, sliced

½ cup low-sodium chicken or vegetable stock

½ cup California milk

2 sprigs fresh dill, chopped

½ cup California cottage cheese

4 oz. whole wheat pasta

1 cup frozen peas

3 cups fresh baby spinach

Freshly grated Californian Romano cheese, to taste

Fresh parsley, for garnish

Instructions:

1.       Cook pasta according to instructions.

2.       Once pasta is cooked, add in 1cup frozen peas and 3 cups fresh spinach. Stir until spinach wilts.

3.       Meanwhile, sauté garlic and shallot in olive oil in a medium saucepan for 3-5 minutes.

4.       Add mushrooms, sauté for 3-5 minutes.

5.       Pour in stock, milk, and add dill.

6.       Let simmer on low to medium heat 10 minutes.

7.       Add cottage cheese and continue to simmer and stir until cheese is melted and sauce is smooth

8.       Add sauce to pasta and garnish with fresh parsley and grated parmesan cheese.

Makes ~4 servings

Enjoy, preferable with those you love.

  

Recipe and photos by our wonderful contributing bloggers, Amanda and Jaime!

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