Wednesday, February 18, 2009

Water Gone Wrong...

There has been some discussion regarding the use of Vitaminwater at NCAA sponsored Championship events. The concern is that some of the products in this line contain substances that appear on the NCAA banned substance list or are considered non-permissible substances. Read below to answer some of your questions regarding these popular products used for fluid replacement.

Vitaminwater Frequently Asked Questions

What is Vitaminwater?
Vitaminwater is an electrolyte and nutrient enhanced water.

Which variety will be part of NCAA championships?
Vitaminwater Revive will be the only flavor associated with NCAA championships.

Are there other Vitaminwater varieties affiliated with this partnership between Coca-Cola and the NCAA?
Vitaminwater Revive will be the only variety directly affiliated with the partnership. The other eight varieties of Vitaminwater (out of a total of 15 flavors) that contain nutrients permissible by NCAA bylaws will be available to schools, athletics staff and student-athletes on a by-request basis.

Every bottle of Vitaminwater has at a minimum:
· 25% of four b vitamins
· 100% of vitamin c for most products
· calcium, magnesium and potassium electrolytes
· 32 g of sugar

How will Vitaminwater Revive be incorporated into NCAA championships? Vitaminwater Revive will have sideline presence at NCAA championships in the way of coolers, cups, water bottles and related items.

Vitaminwater Revive will be added as an additional hydration option for all NCAA championships. Other Coca-Cola products will be available, including Smartwater and POWERade.

The entire line of Vitaminwater products (all 15 flavors) may appear in retail displays next to NCAA championship themed promotions, but there will be no direct association between the impermissible 6 flavors and the NCAA. There also will be a visible disclaimer in those situations.

Vitaminwater will promote its NCAA relationship and activation through television, print and other media during and around selected championships.

Does the sideline presence of Vitaminwater Revive mean that the NCAA is now endorsing a supplement drink product? No. The NCAA does not endorse commercial products/services, including nutritional supplements. The NCAA has reviewed the list of ingredients on the bottle labels per NCAA Bylaw 16.5.2.g and found that NCAA institutions may provide the following nine Vitaminwater products to their student-athletes:

· Revive – fruit punch
· Essential – orange-orange
· XXX – acai, blueberry, pomegranate
· Focus – kiwi strawberry
· Formula 50 – grape
· Multi-v – lemonade
· Charge – lemon-line
· Endurance – peach-mango
· Defense – raspberry-apple

Since there are Vitaminwater products that contain banned or impermissible substances as defined by the NCAA, how can NCAA institutions determine which vitaminwater varieties or other hydration beverages may be provided?
If an institution has an interest in providing Vitaminwater, or any other supplement product, it is the institution's responsibility to review each product independently or contact NCAA membership services for any questions related to NCAA Bylaw 16.5.2.g.

What impermissible ingredients per NCAA Bylaw 16.5.2.g might be found in Vitaminwater varieties?
Taurine, L-theanine, green tea extract, or glucosamine.

What NCAA banned substances might be found in Vitaminwater varieties?
Caffeine or guarana seed extract.

The NCAA bans caffeine because it is found to be a performance enhancer, and because of concern about the effects of stimulant use during intense exercise. Caffeine will produce an NCAA positive drug test if amounts exceed 15 micrograms/mL in the urine sample collected. There is not a formula to calculate the amount of caffeine one can consume prior to a drug test and not test positive. Varying metabolic rates and time of consumption prior to urine collection are among the contributing factors. The 15 micrograms/mL cut-off is designed to allow for moderate caffeine consumption below the positive test threshold. The NCAA recommendation is not to consume caffeine in a supplement form.

What is the difference between impermissible and banned substances according to NCAA Bylaws?
Impermissible nutritional supplement products are those that contain ingredients that do not meet the criteria identified in NCAA Division I Bylaw 16.5.2.g, and Division II Bylaw 16.5.1.h which define what kinds of nutritional supplement products institutions may provide to student-athletes to assist them in calorie and fluid replacement. Student-athletes may purchase a nutritional supplement that contains impermissible substances, provided it does not contain an NCAA banned substance.

Student-athletes may not use substances that are Banned by the NCAA, at any time, unless for legitimate medical purposes. The classes of banned-drugs are defined in NCAA Bylaw

Some supplement products may contain both impermissible supplement ingredients and banned substances.

Which Vitaminwater products contain impermissible or banned substances?
At this time, Vitaminwater has six products that contain impermissible or banned substances. Those products are Power-C, Energy, B-Relaxed, Rescue, Vital-T and Balance.

Power-C (Drangonfruit) Impermissible Substance is Taurine

b-Relaxed (Jackfruit-Guava) Impermissible Substance is L-Theanine

Vital-T (Lemon tea-Rooibos) Impermissible Substance is Rooibos Tea Extract

Balance (Cran-Grapefruit) Impermissible Substance is Glucosamine

Energy (Tropical Fruit) Banned Substances are Caffeine and Guarana Seed Extract

Rescue (Green Tea) Banned Substance is Caffeine

What is the “center for responsible hydration” as noted on the Vitaminwater Revive product label?
This reference is simply a moniker glacéau uses for marketing purposes.

Have the ingredients in Vitaminwater Revive changed over the years?
Yes. Vitaminwater Revive contained kola and ginseng nearly three years ago (2006). Those ingredients have since been removed and all nutritional facts are currently published on the product bottle.

Will Smartwater, another Glacéau product line, be offered as a bottled water hydration option at NCAA championships instead of Dasani?
Coca-Cola will provide bottled water for all 88 NCAA championships, whether it is Smartwater or Dasani.

Information provided by Mary Wilfert on behalf of the NCAA.

Thursday, February 12, 2009

Chicken & Rice Casserole

1- 8.8oz Pouch ready-to-serve long grain and wild rice mix
1- 15.8oz Can Great Northern Beans (rinsed and drained)
1- 10 3/4 Can Low-Sodium Cream of Chicken Soup
3 Cups Chopped Cooked Chicken (consider Rotisserie)
1 Cup Low-Fat Milk
1 Tbsp Chopped Fresh Parsley
1/4 Tsp Freshly Ground Pepper
1 Cup (4oz) Freshly Shredded Cheddar Cheese
1/4 Cup Fine, Dry Bread Crumbs
Garnish: Fresh Flat-Leaf Parsley Springs

Preheat oven to 425 degrees. Prepare rice according to package directions. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs. Bake at 425 degrees for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving. Garnish, if desired.

Monday, February 9, 2009

Apple & Brown Sugar Oatmeal


2 Packets Instant Plain Oatmeal
1 Cup Low-fat or Skim Milk
1 Tbsp Brown Sugar
1 Medium Apple (chopped)
2 Tbsp Slivered Almonds

Microwave oatmeal with milk according to package directions. Stir in apple pieces and brown sugar. Top with almonds.

Blueberry Granola Parfait


2 Tsp Honey
1 6oz. Plain Low-fat Yogurt
1 Cup Frozen Blueberries (thawed)
1/2 Cup Low-fat Granola

Mix honey into yogurt. Layer with blueberries and granola.

Cilantro-Lime Shrimp and Broccoli Brown Rice


12 (about 3 oz) Frozen Precooked Shrimp (thawed)
1 Cup Brown Rice (cooked)
1 1/2 Cups Frozen Broccoli Florets (thawed)
2 Tsp Peanut Oil
1 Lime (juiced)
1/4 Cup Fresh Cilantro (chopped)

Saute Shrimp, cooked rice and broccoli in peanut oil for 3-5 minutes, until warm. Toss with lime juice and cilantro.

White Bean and Roasted Vegetable Pasta


1 Cup Whole Grain Pasta (Option: Barilla Brand)
3/4 Cup Canned White Beans (rinsed and drained)
1 1/2 Cups Roasted Vegetables (can used jarred roasted red peppers packed in water)
3 Tbsp Fresh Basil (chopped)
3 Tbsp Grated Parmesan

Cook pasta as directed. Once cooked, combine pasta, beans and vegetables in a skillet and heat until warm. Toss with basil and cheese.

Chicken and Lentil Soup

1 lb. Dried Lentils
3 Pieces of Chicken (on the bone, skin and fat removed)
8 Cups Water
2 Cups Low-Sodium Chicken Bouillon Cubes
3 Medium Potatoes (peeled and diced)
1 Small Onion (chopped)
4 Scallions (chopped)
3 Cloves Garlic (chopped)
1 Tomato (chopped)
1 Packet Sazon (latin spice)

In a large pot, add lentils, chicken, water and bouillon cubes. Bring to a boil, then reduce heat to medium-low. Cover with lid, simmering about 15 minutes, until chicken is thoroughly cooked. Carefully remove chicken from the pot. Allow it to cool long enough to handle. Remove chicken from the bone and shred meat, return shredded chicken to the pot and add diced potatoes.
Finely chop onions, scallions, garlic, and tomato. Add them to the soup, season with sazon and simmer 15 more minutes, until lentils are soft. If needed, add more water.

Photo: Gina Homolka

Thursday, February 5, 2009

Ginger Beef Lettuce Wraps


1 lb. Beef Flank Steak or Boneless Beef Top Round Steak
1 Medium Yellow Sweet Pepper (seeded, cut into bite size strips)
1 Small Zucchini (trimmed and cut into bite-size strips)
1/2 Medium Red Onion (cut into thin wedges)
1/3 Cup Ginger Ale
3 Tbsp Reduced Sodium Soy Sauce
2 Cloves Garlic (minced)
1/2 tsp Cornstarch
2 tsp Canola Oil
2 Tbsp Fresh Ginger (finely chopped)
12 Bibb or Leaf Lettuce Leaves (about 2 heads)
1/4 Cup Fresh Cilantro Leaves

Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in sealing plastic bag. In second bag, combine sweet pepper, zucchini, and onion. For marinade, in a bowl, combine ginger, ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch and set aside. Heat oil in large non-stick skillet or wok over medium-high heat. Add ginger, stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to skillet/wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. If using the lettuce leaves, divide beef and vegetables among lettuce leaves, top with cilantro and roll up.