PRETTY IN PINK: KITCHEN PRIDE MUSHROOM FARMS HONORS NATIONAL BREAST CANCER AWARENESS MONTH
Kitchen Pride Mushroom Farms, a Gonzales, Texas company, will sell mushrooms in pink containers during the month of October in recognition of breast cancer research and National Breast Cancer Awareness Month.
This October there is one more reason to celebrate mushrooms. Shiuan Chen, Ph.D., co-director, Breast Cancer Program at City of Hope Cancer Institution, and his team of scientists were some of the first to study the potential effects of white button mushrooms on breast cancer.
“Diet is a key consideration for disease prevention because it is something that everyone can control,” says Dr. Chen. “Our research shows that women may benefit from a balanced diet, which may include about 3.5 ounces of mushrooms per day.”
A Commitment to Pink
Since 2002, the Mushroom Council has invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding this important research. Kitchen Pride continues in joining the charge, using pink mushroom packages to help raise awareness.
According to the American Cancer Society, an estimated 232,620 new cases of breast cancer will be diagnosed in the U.S. this year. “A growing body of research continues to show how eating mushrooms benefits our health. Going pink is about maximizing those benefits, and doing so for a good cause,” says Kitchen Pride’s Director of Sales, James Sweatt, “We are proud to participate in the industry’s pink promotion to raise awareness surrounding a disease that affects so many people in our community.”
Pink tills from Kitchen Pride will be available for purchase from most major retailers.
Nature’s Hidden Treasure
• Mushrooms are low in sodium and calories, fat and cholesterol-free, and can be an effective substitute for meats thanks to their hearty and fulfilling nature.
• Mushrooms are the only item in the produce aisle to provide vitamin D, and one of the few non-fortified food sources. All mushrooms contain vitamin D, but growers also have the ability to increase D levels by exposing mushrooms to ultraviolet light.
• These friendly fungi provide critical nutrients like energizing B vitamins, potassium and powerful antioxidants including ergothionene and selenium.
• Mushrooms are already low in sodium, plus their umami counterbalances saltiness which allows less salt to be used in a dish, without compromising flavor.
Staying healthy never tasted so good! Try these simple recipes to bring out mushrooms’ rich, meaty flavor:
• Impress guests during fall dinner parties with delicious Mushroom, Edamame and Salmon Penne
• Munch on the MLT Wrap for a healthy, meat-free lunch
• Satisfy morning hunger with the grab-and-go Mushroom and Egg Wrap
For more information, recipes and blogs, visit www.mushroominfo.com, or follow the Mushroom Council on Twitter and Facebook.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets
for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
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