Nutrition Experts Examine Probiotics In July "culinary Nutrition News"

Chances are you don't spend much time thinking of the beneficial side of some types of bacteria, let alone ways to incorporate more bacteria into your diet. However, friendly bacteria, such as probiotics, are vital to proper immune system development, digestion and protection against disease, and they aid in the absorption of food and nutrients. The July issue of "Culinary Nutrition News," presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., discusses the importance of probiotics. To download the free article, visit www.acfchefs.org/CNN.

In the article, author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, defines probiotics, shares research and information on why they are important for digestive and overall health. Foods that contain probiotics include buttermilk, cottage cheese, yogurt with live cultures and miso. She also offers several ways to incorporate more probiotics in your diet.

"By using cottage cheese and yogurt rather than milk, sauerkraut rather than cabbage, and tempeh rather than soybeans, you can provide higher dietary levels of nutrients, such as vitamins A, B-complex and K," says Condrasky in the article.

Here is a look ahead at upcoming "Culinary Nutrition News" topics:
� Cooking Green With Organic/Local and Sustainable Foods
� Genetically Modified Foods
� Medicinal Herbs and Spices
� Quality Carbohydrates

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly "Culinary Nutrition News" articles. Written by a nutrition expert, articles are designed to bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF's Web site, www.acfchefs.org/CNN, the first Monday of each month. Hundreds of articles have been downloaded each month and provide chefs and the public with the knowledge needed to make more nutritious decisions in the kitchen.

About Clemson University
CU CHEFS� (Clemson University's Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate Professor in Food Science and Human Nutrition, is a registered trademark of Clemson University designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. 'Culinary nutrition' is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness. CU CHEFS� promotes an awareness of the latest trends in foods and nutrition through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for schools, churches, restaurants. Clemson University, located in Clemson, S.C., is ranked 22 among the nation's top public institutions. Since 2001, Clemson has doubled external research funding, raised the academic profile of the student body, increased retention and graduation rates, launched high-profile economic development and has earned national accolades, including being named TIME magazine's Public College of the Year.

About ACF
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary