There are 3 Feingold Newsletters for you to enjoy and we want me make sure you get them all.
What's the DEAL?
PURE FACTS

Pure Facts is our primary newsletter; it
is sent to all current Feingold members.

This newsletter provides information
on the food we eat and shows how the
Feingold family can find the things they
enjoy, but in a better version.  It
describes new companies, stores and
restaurants as well as the many
resources that make the diet easier
and more effective than ever.

Our members' success stories are
included, along with answers to the
questions most often asked.
Here is where you will learn which new
brand name foods are now accepted
and can be added to your Foodlist, as
well as products that are no longer in
compliance with the Feingold Program
and need to be removed.

Jane Hersey - editor
FEINGOLD FAMILY PAGES

Feingold Family Pages started out by
replacing our Feingold Calendar but
quickly turned into much more. You can
receive this free newsletter by signing
up online for the eNews.

The Family Pages is more of a
community type newsletter that offers
tidbits of information about the program
as well as health related topics.  We love
to include your favorite family photos
and recipes.  You will see personal
stories, blogs, cake decorating, crafts,
announcements and whatever I find to
encourage you in your day to day life.

Companies that support the Feingold
Association provide ads that you can
click on to visit their websites and learn
more about the  Feingold acceptable
products they make.  

Cindy Harrell - editor
eNEWS

You can subscribe to the eNews by
signing up on our home page under
the resources tab.  This newsletter is
free.

Once a month, the eNews brings you
interesting facts and the latest
research about diet and behavior, as
well as upcoming events.

When you sign up for the eNews, you
automatically get notified of the
Feingold Family Pages every month,
and also occasional announcements
relating to your area of the country.

To sign up for this newsletter click on
                       
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Shula Edelkind - editor
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ARCHIVE PAGES

Click on the Button
below to go to the
archive section of the
Feingold Family Pages
Editor: Cindy Harrell

Contributing to this issue:
Shula Edelkind
Jane Hersey
click on ad to go to website
A South American perennial shrub (stevia rebaudiana), stevia is an herb with small, moderately broad green leaves
and reaches approximately 2 feet high at maturity. Stevia leaves are considered to be anywhere between 10 to 300
times sweeter than traditional white sugar, yet they contain neither calories nor carbohydrates.

Though stevia only recently gained publicity in the U.S., it has been used as a sweetener for thousands of years by
native Central and South American peoples. For diabetics and dieters alike, stevia is a good alternative to sugar.
Stevia leaves also have a mild, bitter, licorice-flavored aftertaste.

While the U.S. did place a trade embargo on stevia in the 1990s because its safety had not been thoroughly proven, it
was verified by the FDA (in 2008) that stevia doesn’t present any long-term dangers. According to Andrew Weil, MD,
the director of the Program in Integrative Medicine at the University of Arizona, stevia has endured centuries of
human use without any known side effects.

To be used in baking and cooking, stevia leaves must be dried out and ground into a granulated form: a fine white
powder. However, you can use stevia leaves as sweeteners for hot drinks by dropping the leaves directly into the
beverage. Using stevia leaves in cold drinks doesn’t have the same effect.

Planting:
Stevia is not as easy to grow as most culinary herbs, but it has been successfully grown in climates ranging from
southern Canada to the American South. Stevia is hardy in USDA Plant Hardiness Zones 11 and up, and does best in
semi-humid locations with acidic, well-draining soil. Space plantings 8 to 10 inches apart in a location where they will
receive full sun. Stevia grows best when soil pH ranges from 6.7 to 7.2.

You can often find stevia in your local nursery’s herb section. The majority of stevia plants are sold as cuttings.

Growing Guidelines:
This herb grows best in cooler summer weather with strong sunlight and generally fares poorly in high temperatures.
Stevia grows well in containers. Like oregano and basil, stevia grows well in pots with 1 to 2 plants to a pot. When
blooming, stevia plants display crisp white flowers. Stevia typically blooms in early to mid-Autumn.
Stevia Plant ~ Grow Your Own!
Brooke
AUGUST 24th
is
National Waffle Day
Ben and Avery
Feingold Association
of the U.S.
Membership
Facebook Group
Have you heard the news?  The Feingold Association
has their own private facebook page! This group is
available for all current members, so if you want to be
invited in to read and discuss all the latest Feingold
news make sure to e-mail us at:

feingoldfacebook@feingold.org

Once we receive your e-mail requesting to be in our
group, we will e-mail you your invitation.  If you don't
see it in your in-box, make sure to look in your spam
folder.

We can't wait to see you there!

Also.. don't forget, if your renewal date is coming up
you can go to the RENEWAL below so you can continue
to enjoy everything we offer.
In the late 14th century the first
known waffle recipe was penned
in an anonymous manuscript,
written by a husband as a set of
instructions to his young wife.  
While it technically contains four
recipes, all are a variation of the
first:  "Beat some eggs in a bowl,
season with salt and add wine.
Toss in some flour, and mix. Then
fill, little by little, two irons at a
time with as much of the paste as
a slice of cheese is large."

  • Updated Foodlist
  • Pure Facts
  • Membership Message Board
  • NEW Membership Facebook Group
  • Fast Food Guide
  • Product Alerts
  • Electronic Foodlist Search (Coming
    Soon)
  • Hand Stamping

  • Colored Play Dough

  • Scented Stickers

  • Arts & Crafts Material

  • Hand Sanitizers

  • Solvents In Shop Class

  • Dry Erase Markers

  • Markers On Skin

  • Pink or Scented Bathroom
    Hand Soap

  • Plug-In Air Fresheners
Things To Look Out For In Your
Feingold Child's Classroom