HEART HEALTHY FOOD INGREDIENTS
 BEANS: A study published in the Journal of Nutrition indicates that having just 1/2 cup of cooked pinto beans daily may lower cholesterol. The study included 40 adults with a cluster of conditions linked to increased risk of heart disease and 40 generally healthy adults. Half of the participants were randomly selected to include 1/2 cup of pinto beans in their daily diets. The healthy bean eaters saw an average drop of 8% in total cholesterol while those with heart disease risk factors saw an average 4% reduction in total cholesterol. A 19 year analysis of the nation's premier health census found that people who ate beans 4 or more times per week are 22% less likely to develop heart disease. Soluble fiber is the main reason why. It helps to bind cholesterol and keep it from being absorbed in the gut and deposited in the blood vessels. from EATING WELL - Jan, 2012 - JOYCE HENDLEY Dawson Sales Company represents Inland Empire Foods, a source for high quality US produced beans and legumes. FLAX: Flaxseed is one of the richest sources of the omega-3 fatty acid, ALA (alpha-linolenic acid). a polyunsaturated fat that can help lower the risk of chronic diseases and LDL cholesterol. The NIH (National Institute of Health) reports that the majority of US diets no longer contain the amount of omega-3 fatty acids needed for overall health and wellness. Flax contains more ALA than other plant-based oils like canola and soybean. ALA must be consumed since the body cannot produce it on its own. Studies show that a diet high in ALA omega-3's can reduce the build-up of fat in the arteries, reduce total cholesterol and triglyceride levels and reduce inflammation known to promote arteriosclerosis. AHA dietary guidelines recommend including high ALA sources, such as flaxseed, in the diet for overall health in the general population. Dawson Sales Company represents Enreco Inc., a trusted US source of flaxseed and flax ingredients. DRIED FRUITS: Increasing consumption of dried fruits is an effective way to incorporate more fruits into a diet. Epidemiological evidence links increased intake of fruits and vegetables with lower rates of obesity and chronic diseases. Dried fruits provide essential nutrients such as fiber and potassium and an array of health protective bioactive compounds. Traditional dried fruits are resistant to spoilage, available year round, easy to store and readily incorporated into other foods. They provide a convenient and cost-effective way to increase fruit consumption. Traditional dried fruits are fruits which have had a large portion of their original water content removed with no sugar or fruit juice concentrate added. They retain most of the nutritional value of their fresh counterparts. They are low in sodium and do not contain fats, cholesterol or added sugars. Dried fruits contain a range of important bioactive phenolic compounds as well as specific vitamins and minerals unique to each fruit. When analyzed on the basis of comparable serving size (not on a weight for weight basis), traditional dried fruits are not higher in sugar concentration than their fresh counterparts with a low to moderate glycemic and insulin index. Dried fruits represent a missed opportunity to address the shortfall between current consumption of fruits and vegetables versus minimum targets. from INC (International Nuts & Dried Fruit Coalition) and California Dried Fruit Coaltion Dawson Sales Company represents Cherry Central Ingredients, Sun-Maid Growers and Valley Fig Growers to offer a wide variety of highest quality dried fruits for product development. | 
