Just in Time for Fall Baking and Entertaining: The Sneaky Chef Tips Featuring Eagle Mills All-Purpose Flour made with Ult... ( OMAHA Neb. Sept. 26 /- The close ...)

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Just in Time for Fall Baking and Entertaining: The Sneaky Chef Tips Featuring Eagle Mills All-Purpose Flour made with Ultragrain(R)

Date:9/26/2007

OMAHA, Neb., Sept. 26 /PRNewswire/ -- The close of summer traditionally marks the return to school and cooler weather, and then the advent of fall and holiday baking seasons. This year, in response to recent concerns over obesity -- especially childhood obesity -- healthier cooking is a growing trend. A study published in the American Journal of Public Health found that the biggest gains in kids' body mass index occur during the summer months, when parents are responsible for maintaining their child's diet. Many parents are looking to turn their child's diet around, but they aren't sure how to make lasting dietary changes that their children will accept.

It's no secret that parents struggle to get their kids to eat unfamiliar healthy foods -- and both kids and adults are "hungry" for a more enticing approach to good nutrition. An innovative and highly successful technique was recently developed by Missy Chase Lapine, author of the bestselling book The Sneaky Chef: Sneak nutrients into the foods that kids already like. Now ConAgra Mills(TM), an industry leader in whole grain innovation, has partnered with Lapine to provide simple strategies for adding healthy ingredients to recipes.

Lapine spent five years perfecting her array of easy and undetectable ingredient swaps and additions. One such healthy swap is using Eagle Mills All-Purpose Flour made with Ultragrain(R). Eagle Mills flour looks, bakes and tastes like refined flour, yet has the goodness of whole grain nutrition. A quarter-cup of Eagle Mills flour contains 9 grams of whole grains, about half of one of the three daily services recommend by the U.S. government.

"You can substitute Eagle Mills flour cup-for-cup in any of your recipes. Sneaking it into your recipes increases the amount of whole grains your kids are getting with virtually no taste difference over products made with traditional refined flour, which typically has none of the nutrient-rich parts of the bran and germ of who
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