December 2, 2013....Chef Cristy's has been certified USDA Organic by Quality Certification Services (QCS). Chef Cristy completed a rigorous 5 step process which included completing and submitting the application, initial review by the certifier, on-site inspection by the certifier, final review, and ongoing compliance in order to complete its USDA Organic Certification.
Becoming and maintaining USDA Organic certification is a continuous cycle rather than a single event. Compliance with the National Organic Program Final Rule is an ongoing and continuing duty, even though the process of verifying that compliance is cyclical.
We believe that becoming USDA Organic certified is important and necessary for our customers as well for our company internally.
November 24, 2013 5:24 PM
DALLAS (CBS-Miami/AP) — A 30-year Harvard study shows regular nut eaters were less likely to die of cancer or heart disease and stayed slimmer.
Nuts have long been called heart-healthy, and the study is the largest ever done on whether eating them affects mortality.
Researchers tracked 119,000 men and women and found that those who ate nuts roughly every day were 20 percent less likely to die during the study period than those who never ate nuts. Eating nuts less often also appeared to lower the death risk, in direct proportion to consumption.
The risk of dying of heart disease dropped 29 percent and the risk of dying of cancer fell 11 percent among those who had nuts seven or more times a week compared with people who never ate them.
The benefits were seen from peanuts as well as from pistachios, almonds, walnuts and other tree nuts. The researchers did not look at how the nuts were prepared — oiled or salted, raw or roasted.
A bonus: Nut eaters stayed slimmer.
“There’s a general perception that if you eat more nuts you’re going to get fat. Our results show the opposite,” said Dr. Ying Bao of Harvard-affiliated Brigham and Women’s Hospital in Boston.
She led the study, published in Thursday’s New England Journal of Medicine. The National Institutes of Health and the International Tree Nut Council Nutrition Research & Education Foundation sponsored the study, but the nut group had no role in designing it or reporting the results.
Researchers don’t know why nuts may boost health. It could be that their unsaturated fatty acids, minerals and other nutrients lower cholesterol and inflammation and reduce other problems, as earlier studies seemed to show.
Observational studies like this one can’t prove cause and effect, only suggest a connection. Research on diets is especially tough, because it can be difficult to single out the effects of any one food.
People who eat more nuts may eat them on salads, for example, and some of the benefit may come from the leafy greens, said Dr. Robert Eckel, a University of Colorado cardiologist and former president of the American Heart Association.
Dr. Ralph Sacco, a University of Miami neurologist who also is a former heart association president, agreed.
“Sometimes when you eat nuts you eat less of something else like potato chips,” so the benefit may come from avoiding an unhealthy food, Sacco said.
The Harvard group has long been known for solid science on diets. Its findings build on a major study earlier this year — a rigorous experiment that found a Mediterranean-style diet supplemented with nuts cuts the chance of heart-related problems, especially strokes, in older people at high risk of them.
Many previous studies tie nut consumption to lower risks of heart disease, diabetes, colon cancer and other maladies.
In 2003, the Food and Drug Administration said a fistful of nuts a day as part of a low-fat diet may reduce the risk of heart disease. The heart association recommends four servings of unsalted, unsoiled nuts a week and warns against eating too many, since they are dense in calories.
The new research combines two studies that started in the 1980s on 76,464 female nurses and 42,498 male health professionals. They filled out surveys on food and lifestyle habits every two to four years, including how often they ate a serving (1 ounce) of nuts.
Study participants who often ate nuts were healthier — they weighed less, exercised more and were less likely to smoke, among other things. After taking these and other things into account, researchers still saw a strong benefit from nuts.
Compared with people who never ate nuts, those who had them less than once a week reduced their risk of death 7 percent; once a week, 11 percent; two to four times a week, 13 percent; and seven or more times a week, 20 percent.
“I’m very confident” the observations reflect a true benefit, Bao said. “We did so many analyses, very sophisticated ones,” to eliminate other possible explanations.
For example, they did separate analyses on smokers and non-smokers, heavy and light exercisers, and people with and without diabetes, and saw a consistent benefit from nuts.
At a heart association conference in Dallas this week, Penny Kris-Etherton, a Pennsylvania State University nutrition scientist, reviewed previous studies on this topic.
“We’re seeing benefits of nut consumption on cardiovascular disease as well as body weight and diabetes,” said Kris-Etherton, who has consulted for nut makers and also served on many scientific panels on dietary guidelines.
“We don’t know exactly what it is” about nuts that boosts health or which ones are best, she said. “I tell people to eat mixed nuts.”
Release January 3, 2013….Chef Cristy's applies for a patent for the manufacturing process of making our raw rolls. As consumers have been looking for alternatives to reduce weight and/or reduce the high fattening, low nutritional, and the high caloric characteristic of conventionally processed sweets & desserts in recent years, has resulted in consumers avoiding sweets & desserts.
The pursuit of healthier sustenance in consumer’s diets has led them to become more aware of what they are consuming. Consumers have been procuring healthier foods with higher nutritional values, and/or are reducing their daily caloric consumption for weight management purposes. In addition, consumers have become more aware that conventionally processed sweets & desserts are high in sugar, higher in sodium, higher in cholesterol (this a direct result of their primary ingredients generally consisting of refined sugars and/or high fructose corn syrup, artificial flavors, hydrogenated oils/and or refined oils, and refined flour) than other foods. This has resulted in consumers looking for alternative toe conventionally processed sweets & desserts and to the formation of specialty diets that are more personalized to the consumer’s specific needs & wants including sodium free, gluten free, sugar free, cholesterol free, kosher, raw food, low carb, vegan, and vegetarian diets.
Raw Rolls are unbaked/uncooked desserts, including Raw Cinnamon Rolls, Raw Cacao (chocolate) Rolls, or other constituents that provide a low caloric healthy dessert option with substantial health & weight management benefits to consumers. They have a low glycemic index and offer high nutritional value by being packed with high levels of vitamins, minerals, fiber, antioxidants, protein, anti-inflammatory compounds, and omega-3 fatty acids. In addition, they help maintain a strong immune system, Omega 3/6 balance, high fiber/healthy fat ratio, faster caloric digestion, and what scientists call the ideal “good fat” ratio for optimal health, which is a 1:2:1 ratio of saturated, mono-unsaturated, and polyunsaturated fat. These products also meet the standards of specialty diets including, raw food, vegan, vegetarian, kosher, gluten free, sodium free, cholesterol free low calorie, and organic diets.
The method of preparation of these products is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit, and they are free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a “thin bun-like” exterior that maintains their consistency and does not crack when being rolled into the final product.
Chef Cristy’s invention and embodiments relates to the manufacturing process of producing nonfattening uncooked/unbaked healthy dessert rolls. More particularly, the invention and embodiments relates to the method of manufacturing Raw Cinnamon Rolls, Raw Cacao Rolls, and other similar dessert roll products with different constitutes.
Release June 13, 2013... Chef Cristy's introduces 3 new products to its existing product lines. The new product are the Raw Orange Twist Brownies, Raw Key lime Pie, and the Raw Cacao Pie.
Nutritional Facts of our Raw Orange Twist Brownies
Nutritional Facts of our Raw Key Lime Pie
Nutritional Facts of our Raw Cacao Pie