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Meet The Dallas Mompreneur Who Launched a Health-Based Brand During COVID » Dallas Innovates



Given the increasing demand for healthy alternatives to household items and the lack of products that are satisfactory, North Texas entrepreneur Lauren Schwalb Ohla! Foods that focus on nutrition without sacrificing taste.

In January 2020, Lauren Schwalb and her husband and co-founder Stephen decided to start the year with healthy habits. After Schwalb completed the Whole30 program and felt the benefits of a gluten-free diet, Schwalb began reading food labels and looking for products that were made from whole ingredients but still retained the flavor.

Whole30 is a 30-day diet that focuses on whole foods and the elimination of sugar, alcohol, grains, legumes, soy and dairy products.

Although other options were available for these pantry staples, Schwalb found that they either didn’t taste good or they didn’t work. So the wife and mother of two turned to the kitchen to make their own healthy alternative to tortillas – grain-free, dairy-free, and gluten-free.

Over the next several months, Schwalb experimented with various gluten-free flours and alternatives in her spare time, while balancing motherhood and a career in the commercial real estate industry.

Together with her husband and two of the toughest taste testers she knows, her daughters and nutritionists, Schwalb has developed healthy alternatives that are convincing.

Finally ohla! Food was born.

Oh! Foods founder Lauren Schwalb [Photo: John Cain Photography]

Start during a pandemic

“It was a really interesting time starting a food business,” Schwalb told Dallas Innovates. “I think if you had asked me if I really thought this would become a business, I think the answer would have been yes. That’s what I thought from day one. “

At a time of uncertainty in the food industry, when restaurants and shops were temporarily and permanently closed, Schwalb had difficulties finding suppliers. But she kept working on her product and continued to believe in her ability to grow her business.

Prior to the quarantine, Schwalb was away from home regularly as her job required travel and the time she had to work on her products was limited. When the isolation came into effect, she used the open time to continue working on Ohla! and prepare to take off.

In autumn 2020, Schwalb Ohla! at the Dallas Farmers Market to see if their startup was a good idea or not. Oh! Foods was a quick success and sold out on the first day.

[Photo: John Cain Photography]

Schwalb is now looking forward to the success of Ohla! in a market that is moving towards a healthier and more mindful lifestyle.

“The world is somehow catching up with what we put into our bodies and I think the people coming out of COVID will be very concerned about their physical and mental wellbeing and what they eat and put into their bodies,” says Swallow. “Well, I think it’s only going to go in that direction. It’s super exciting. ”

From the kitchen to the table

Less than a year after the company’s launch at the Dallas Farmers Market, Ohla! Foods announced its debut in Central Markets across Texas with two products: almond flour tortillas and the first ever almond flour chip, The Ch! POhla! Schwalb takes away the authentic conversations and experiences she had with the Dallas public and is proud to see Ohla! on the shelves as part of a Texas-to-table program.

Central Market is an American gourmet grocery chain based in San Antonio, Texas. The company specializes in fresh produce and highlighting local suppliers and products.

[Photo: John Cain Photography]

Since the independently financed company was only founded two weeks ago, no sales data are available yet, but Schwalb has big goals for Ohla! She hopes to work with more retailers and Ohla! into as many consumer hands as possible.

Although the ohla! Founder herself does not suffer from gluten intolerance or celiac disease; Schwalb has been able to interact with people who cannot consume gluten and plans to develop more products that can compete with any product that contains gluten.

“But I think introducing new products that would fill a void for this particular market is something that is very important to me,” she says. “It’s really exciting to hear the testimonials from people who say, ‘Gosh, I can’t eat a regular flour tortilla and I don’t feel like I’m missing out,’ I think I made a product and it is so close to reality, it’s great. “

Find balance

As a mother of two with a company that is getting off to a good start, Schwalb does not find the balance between motherhood and work difficult. Her passionate project that turned into a startup has opened up opportunities to involve her girls while teaching them quality values ​​at the same time.

“I think, as a working mother with two daughters, it is very important to convey this commitment and this enthusiasm,” says Schwalb. “So it is not difficult for me to find the balance because I can bring in not only my two daughters, but also my husband.”

“I can have both and that is the exciting thing – because we are founded and run by women and are also a real family company.”

Growing up in a household where the family cooks together, Schwalb knew that she wanted to bring her daughters into this company. In the early days of Ohla! Schwalbs daughters even helped with the production, together with their own tortilla rollers and presses with matching aprons.

In moments when Schwalb is faced with challenges or obstacles associated with the responsibility of running a company and a household, she knows that it is time to reconnect with the “why” of her work with Ohla! Their “why” is to reach out to more people outside their core family and group of friends.

“Eating has always been a part of my life,” she says. “I do think that food brings people together and brings communities together at the table and it’s such a cool thing when you can do that and be on the other side.”

What’s next?

With the recent introduction of Ohla! Tortillas and as the first supplier of almond flour-based chips, Schwalb is working on their next product to hit the shelves. She plans to give her “Ch! POhla!” to the next level and release two new flavors by the end of this year,

Schwalb, who grew up in an Italian household, also has potential plans to get into the Italian food sector in hopes of bringing out a pizza crust or pasta that everyone can enjoy.

You can ohla! Grocery products here or at your nearest Central Market dealer.

[Photo: John Cain Photography]


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Whole Grains Health

‘ABCs’ of primary and secondary CVD prevention have expanded over the years



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Blumenthal R. Opening session. Presented at: American Society for Preventive Cardiology Congress for the Prevention of Cardiovascular Disease; 23-25 July 2021 (virtual meeting).

Blumenthal does not report any relevant financial information.


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The ABCs have been providing a roadmap for primary and secondary CVD prevention since 1999, according to a spokesperson for the American Society for Preventive Cardiology on CVD Prevention virtual congress.

Roger S. Blumenthal

Since then, the ABCs have been expanded and adapted to changing guidelines and newer evidence-based care approaches. Cardiology today editor of the Prevention Department Roger S. Blumenthal, MD, FACC, FAHA, Kenneth Jay Pollin Professor of Cardiology and Director of the Ciccarone Center for the Prevention of Cardiovascular Disease at the Johns Hopkins School of Medicine, discussed these changes and more during his talk.

Heart shaped puzzle pieces

Source: Adobe Stock

Blumenthal said the ABC structure originated in the 1999 American Heart Association / American College of Cardiology guidelines for the treatment of stable angina, chaired by Raymond J. Gibbons, MD.

“We have modified the ABC approach to an ABCDE approach over the years,” said Blumenthal. “For this talk we added an ‘F’ for failure or heart failure as seen in the 2019 Primary Prevention Guidelines,” said Blumenthal.

He said that in its current form, a draft of the “ABCDEF” of CVD prevention would read:

A (Assessment and Aspirin) Adults 40 to 75 years of age should be routinely screened for traditional CVD risk factors, and clinicians calculate the 10-year risk for ASCVD using the pooled cohort equations. According to the presentation, low-dose aspirin (75 to 100 mg per day) may be considered in adults who have currently or recently smoked, a family history of atherosclerotic cardiovascular disease, hypercholesterolemia with statin intolerance, subclinical arteriosclerosis (coronary artery calcium Score>.) Have 100) or in patients with a 10-year ASCVD risk of at least 20%.

B (blood pressure) In adults with elevated blood pressure, including those requiring medical therapy, recommended measures include weight loss (if overweight), a healthy diet, sodium reduction, potassium supplementation, increased physical activity, and limited alcohol consumption.

C (Cholesterol and Cigarette Cessation) statin therapy is the first-line approach to primary prevention in patients with elevated LDL, diabetics or patients with a sufficient risk of ASCVD. In addition, nicotine replacement or other pharmacotherapy are recommended to aid in smoking cessation. All adults and adolescents should avoid secondhand smoke.

D (Diabetes / Glucose Management and Diet / Weight) Clinicians should encourage patients to improve their consumption of vegetables, fruits, legumes, nuts, whole grains, and fish to reduce risk factors; Replacing saturated fat with monounsaturated and polyunsaturated fats; reduce dietary cholesterol and sodium; and minimize your intake of processed meats, refined carbohydrates, and sweetened beverages.

E (exercise / education) – Sedentary behavior should be avoided and people should participate in 300 minutes of moderate or 150 minutes of vigorous physical activity per week.

F (Heart Failure) The sequential introduction of evidence-based RF therapies, including ACE inhibitors / angiotensin receptor blockers, beta blockers, aldosterone antagonists, angiotensin receptor neprilysin inhibitors, and SGLT2 inhibitors, can reduce both the relative risk of death and the 2-year mortality rate is reduced by patients with HF.

“If you take our guidelines and put them in an ABC approach, we’ll start with pharmacists assessing cardiovascular risk,” said Blumenthal. “We also need to keep in mind that the ultimate decision rests with the patient on how aggressively we are drug management or how long we focus on lifestyle. Of course, the healthcare professional has to present the data in a way that patients can understand. “



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American Society for Preventive Cardiology

American Society for Preventive Cardiology

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Whole Grains Health

Serena Siddiqui: Shape Your Future Recipe Contest Winner



AAs part of their mission to educate Oklahomans to make healthy choices, Shape Your Future ( partnered with TulsaKids to find a young chef who can create a healthy, delicious recipe using fruits or vegetables. Shape Your Future encourages everyone to fill half their plate with fruits and vegetables at every meal, and 9-year-old Serena Siddiqui’s creation hit the mark. Her salmon tacos recipe is a winning combination of lean protein, whole grains, and colorful vegetables that are delicious, healthy, and visually appealing.

Young people like Serena can point the way to a bright future for Oklahoma. The state ranks 47th nationwide for health and has some of the highest childhood and adult obesity rates in the United States. Shape Your Future aims to change these statistics by educating all Oklahomans about healthy choices. They want families to know that in addition to eating fresh fruits and vegetables and drinking plenty of water, children do 60 minutes of physical activity a day and adults 30 minutes a day. And of course, tobacco-free is always the best choice for a healthy lifestyle.

Serena used her passion for healthy eating to create this year’s winning recipe. Their unique twist on tacos combines omega-3 wrapped salmon with tasty spices and colorful vegetables to make it a dish worthy of family evenings!

TK: How did you come up with your award-winning recipe?

Serena: I thought about healthy options that we eat on a daily basis. I drew pictures of different foods and ingredients that I like: avocados, salmon, sweet potatoes, and lettuce. With the help of my mom, I created a recipe that not only tastes good, but is also healthy and easy to prepare.

TK: What did you learn from this experience?

Serena: I learned that eating healthy can be better than junk food. Almond flour tortillas are healthier than regular tortillas and taste the same!

TK: How did you develop your interest in cooking?

Serena: I watch my mother cook all the time and enjoy helping out in the kitchen. And in my mind I thought that one day I wanted to cook dinner for my family.

TK: What do you like to cook best?

Serena: Homemade pizza with my aunt.

TK: What is your advice to other children who want to cook and eat healthily?

Serena: Don’t eat out a lot. Eat vegetables and fruits at every meal. If you want to try something new, try it at least six or seven times until you have decided whether you like it or not.

TK: What are you and your family doing to eat healthily?

Serena: My mom and I go to the grocery store and she lets my sister and I choose the protein and vegetables we’re going to cook for dinner tonight. Our family doesn’t usually eat dessert – only on special occasions.

TK: What is your favorite place to eat in Tulsa?

Serena: My favorite restaurant in Tulsa is Olive Garden. I love their salad and breadsticks. I also like sushi from Sushi Hana and Sprouts. One of my other favorite restaurants is Amazing Thai.

TK: What hobbies do you have besides cooking?

Serena: I like to draw in my sketchbook. I also love reading and doing science experiments. My favorite experiment is making slime and trying new recipes to make slimes of different consistencies.

TK: What do you want to do in the future?

Serena: When I grow up, I want to be an astronomer because I think space is great and there is no gravity there!

TK: Who inspires you?

Serena: I’ve read biographies about Ellen Ochoa and Harriet Tubman. They inspired me because they were both women who changed the world.

TK: What’s funny about you?

Serena: This year I went to Hawaii for spring break and went surfing with my uncle. I loved it because I like to try new things even when it’s not what I want to do. I ended up enjoying it and can’t wait to do it again!

Serena’s salmon tacos

  • 2 avocados
  • 1 large tomato (chopped)
  • 1 lime
  • ¼ onion (chopped)
  • Chopped coriander
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 pound of salmon
  • 2 teaspoons of olive oil
  • 1 lemon
  • Almond flour or whole grain tortillas
  1. Chop the avocados and place in a bowl. Add the chopped tomatoes, coriander and chopped onions. Stir in cumin, garlic powder, paprika, salt and pepper. Squeeze out the lime juice and mix in for more flavor.
  2. Preheat oven to 350 degrees F. Place salmon on foil, add olive oil, lemon juice, salt and pepper. Cook the salmon for about 20 minutes until it flakes with a fork. You can also wrap the tortillas in foil and heat them in the oven.
  3. Take the salmon out of the oven and cut, chop or break into pieces. Put some of the salmon in a tortilla, pour the avocado salad and enjoy!

Aug. 2021 Tulsakid Pin

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Higher Levels of This 1 Thing in the Blood Is Linked to a Longer Life, According to New Research



Grilled fish with peperonata

Being optimistic about eating these 9 foods (beans, whole grains, and salmon for victory!) And following these 7 secrets have been shown to help improve your chances of living longer, healthier lives.

And now new research is adding one more detail that certainly can’t hurt in our entire longevity landscape. A study published June 16 in the American Journal of Clinical Nutrition found that Higher omega-3 fatty acids in the blood are associated with a 5 year longer life expectancy than their counterparts with low omega-3 levels.

We’ve known for years that omega-3 fats – the heart-healthy kind in salmon, mackerel, sardines, these 8 vegan sources, and more – can reduce the risk of certain cancers, heart disease, and chronic inflammation. And this study builds on the evidence that omega-3s are a boon to our health.

Scientists from the Hospital del Mar Medical Research Institute (IMIM) in Barcelona, ​​the Fatty Acid Research Institute in the United States, and several universities in the United States and Canada spent 11 years studying data from 2,240 people over the age of 65 enrolled in the Framingham Junior Cohort. Their goal was to find out how the level of fatty acids in the blood could be related to mortality. Four types of fatty acids, including omega-3 fatty acids, contribute to longer life expectancy.

“Higher levels of these acids in the blood as a result of the regular intake of oily fish in the diet increases life expectancy by almost five years,” says Aleix Sala-Vila, Ph.D., postdoctoral fellow in Cardiovascular. of the IMIM Risk and Nutrition Research Group and author of the study. For comparison: “A regular smoker will reduce your life expectancy by 4.7 years, just as you would if you have high levels of omega-3 acids in your blood.”

A mere 1% increase in omega-3 fatty acids in the blood is enough to move the needle, confirms Dr. Sala-Vila in a research report by the Institut Hospital del Mar d’Investigacions Mèdiques in Barcelona. The appropriate intake recommended by the National Institutes of Health: 1.1 grams per day for adult women and 1.6 grams per day for adult men. For reference, 1 tablespoon of flaxseed oil is 7.26 grams, 1 ounce of English walnuts is 2.57 grams, 3 ounces of wild Atlantic salmon is 1.57 grams, and 1 tablespoon of canola oil is 1.28 grams.

The story goes on

Related: Healthy Omega-3 Recipes

While they have yet to test this theory on a larger pool of people outside of the U.S. and with wider economic and racial diversity, Dr. Sala-Vila states that the length and scope of this study mean that “what we found isn’t,” It reinforces the idea that small changes to diet in the right direction can have a much stronger effect than we think, and it’s never too late or too early to make these changes. “

Whole foods are always the best choice over supplements, although the latter can help fill in the gaps if needed. Because oily fish is high in protein and recommends two of the stronger forms of omega-3 (eicosapentaenoic acid, or EPA, and docosahexaenoic acid, DHA; both are easier for the body to use than alpha-linolenic acid), or ALA, found in plant sources) the American Heart Association to eat two 3½-ounce servings of low-mercury, oily fish at least twice a week.

If you think you’re shy, a quick home test like this Omega Quant Omega-3 Index Blood Test Kit (buy: $ 49.95, Amazon) may confirm or deny it. Just use the kit to submit a blood sample and you will be emailed your current omega-3 blood levels within a week or two.

Next up, doing this daily walking exercise can help you live longer.

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