Pick up milk, drop off DNA
Lunds & Byerly?s, a Minneapolis-based chain of 20 conventional grocery stores with a natural foods emphasis, is selling kits that provide consumers with personalized nutrition and health assessments based on genetics and lifestyle. Consumers take home one of the five kits—Antioxidant/Detoxification; Bone Health; Heart Health; Inflammation; or Insulin Resistance assessment—and swab their cheeks to obtain a DNA sample. They also complete a diet and lifestyle questionnaire and send everything in. They can review the results with their in-store pharmacist.
?Since an individual?s genetic makeup is fixed at birth, a person may be able to alter diet or lifestyle to significantly reduce the risk of developing certain common health conditions including cancer, heart disease and diabetes,? according to a news release about the product.
The kits are manufactured by Sciona, a privately held company headquartered in Boulder, Colo.
Want sustainable food? Take a hike
When people get the urge to get back to nature, they often go camping. Now, campers visiting national and state parks can eat naturally, too. Xanterra Parks and Resorts, which operates 64 restaurants at parks including Yellowstone, Bryce Canyon, Mount Rushmore and the Grand Canyon, is serving up sustainable cuisine. For the past three years, the Denver-based company has sourced sustainable seafood but now extends that policy to include natural beef, organic soymilk, locally grown produce and poultry and game meat raised without hormones or antibiotics. ?Our employees around the country are tuned in to local sustainable cuisine opportunities, so we are often finding new and innovative ways to use food that is harvested using practices that protect the environment,? says Tim Stein, director of food and beverage for Xanterra. ?From the beginning, our goal has been to educate our guests and employees around the country about the importance of making environmentally responsible cuisine decisions.?
Vegetarians need more omega-3s
Remind your meat-shunning customers to stock up on vegan omega-3 supplements. A recent study done at England?s University of Oxford found that the level of omega-3 in the blood of vegans and vegetarians was significantly lower than in meat-eaters. However, the researchers also found that the levels of EPA and DHA?fatty-acid components of omega-3?remained stable, no matter how many years people had gone without eating meat.
Natural Foods Merchandiser volume XXVI/number 10/p. 26.