Common Sleep Disorders

Sleep Apnea

This disruptive condition can be broken up into two categories: obstructive sleep apnea (soft tissue located in the back of the throat collapses and blocks the airway) and central sleep apnea (the brain does not signal your body to breathe). The signs connected with sleep apnea are: daytime sleepiness due to frequent waking, increased moodiness, suffering from headaches upon waking, unexplained weight gain, and male impotence. If you think you may be suffering from sleep apnea, please seek immediate medical attention.

Let’s examine more possible issues and their symptoms here!

But the efforts to get that perfect turkey to the table have already been in motion months before you dig out grandmother’s old recipe.

Ron, a 6th generation farmer, from Lee Turkey Farm and his wife, Janet, were generous enough to walk me through the process of what it takes to get a turkey ready for the big day. When asked how it feels to be a part of so many peoples’ Thanksgiving tradition Ron confesses, “It makes me nervous. I want everything to turn out right, fortunately, so far it has.”

Like many other turkey farmers, Ron orders at the start of the year. When June rolls around, so does a shipment containing 3,000 turkeys that are only one day old. Ron and his son, Dylan, manage the turkeys on their own up until it is time to “process” them for Thanksgiving.

In the beginning, the turkeys are fed a protein-rich blend of feed made from soybeans, barley, wheat, rye, and corn grown on his own farm.  “It helps to build a strong frame for all the weight they will put on,” Ron says.

As the turkeys grow, they are corralled into a large barn where they will stay until ‘rent is due’ as Ron likes to put it. “Turkeys grow fast, I am often asked how long it takes to raise a 39 pound turkey. People expect it will take one to two years, but it only takes 21 weeks.”

Toward the end of the growing season, the turkey’s diet is changed to a ratio of 80% corn.  “This gives the turkeys a layer of bulk and helps with the overall flavor.” Ron replies when asked about the corn.  “It is also the only way to ensure that there is a consistent flavor. If I let them roam around in the fields, then the turkeys that are eating grasshoppers would taste a whole lot different than the others….and not for the better.”

Starting the week before Thanksgiving, it is time to start processing the turkeys. Ron’s father, who started raising the birds on the farm 75 years ago, insists that it be done the old fashion way…by hand. Inside an old wagon house built in 1802 that may very well be the oldest continuously running meat processing plant in the country, they do just that.

The key to their success in this endeavor, is found in the help they find. “Back when I was a kid, good help was hard to get,” Ron shares, “I remember having to bail someone out of jail and then picking them up just so we could have enough hands to get the next day’s work done. Luckily that isn’t the case anymore.”

Now a group 10-12 people, mostly neighbors, friends, and family, take part in the process.  Many, like Ken, have been coming by choice for years (15 years in Ken’s case). Others make a point to take time off their regular jobs simply because they enjoy the change in pace and scenery. And some, like Kassie (a 14 year old vegetarian), come out of curiosity and a love for farming.

“It feels like a second home here,” confesses Zack, a neighbor and long-time friend of the family who is packaging the turkeys, “Everyone is friends, not to mention Janet and Ron are the easiest bosses, what’s not to like.”  

Once boxed, the turkeys are placed in a cooler, waiting to be sold on premise from the farm building.  For the entire week before Thanksgiving, people line-up to claim their bird. Most of these customers have pre-ordered their turkey well in advance, while others take their chance in line, hoping to get whatever might still be available. “We could easily sell 2000 more turkeys than we do now,” says Ron, “I am just not ready to add that amount of a workload.”

But the work doesn’t end here. Come Thanksgiving day, the phone calls start rolling in to the farm. “Most people are just looking for reassurance,” says Janet who manages the majority of the phone calls, “Most of the questions have to do with cooking time. I will walk them through the pamphlet we include with the turkey that helps to determine the proper amount of time for the size of bird they purchased.”

“It is hard to mess-up a turkey that has been grown well, the flavor comes from how it is raised; the texture comes from how it is cooked,” says Ron.  “When it is raised to have the right amount of fat, it doesn’t matter whether you put it breast-up or down or any of the other cooking strategies that are out there, it is going to taste good. Just don’t over-cook it.”

Simple advice from a family that has spent the last 75 years perfecting the turkey for all of us to enjoy.

If you’re like me, your only exposure to this seemingly top secret fruit was an Ocean Spray commercial that came out years ago where two goofy guys walked around in a pool of floating cranberries and performed various shenanigans.

Based on those commercials alone, I always guessed that cranberries were actually grown in the water in someplace like Florida or California (though the trees in the background should have been a giveaway).

After doing a little research, I quickly came to realize I was wrong. Cranberries do not grow in water, and they do not grow in California or Florida. Cranberries are one of three native plants to the northeast United States (blueberries and concord grapes being the others) and can only grow in a handful of states because of their unique growing needs.  I was pleasantly surprised to learn that  I am living in one of the top cranberry producing states in the country.  

So with visions of Ocean Spray commercials dancing in my head, I set out to find a cranberry farm in New Jersey that I could tour to learn more.  It turns out that this is easier said than done because most cranberry farmers do not let anyone onto their farms.  But this only added to my intrigue; why won’t they let people in? Were they trying to hide something?  With a little persistence, I finally found my ticket into a farm called Pine Barren Native Fruits in Brown Mill, NJ only about a 45 minute drive from where I live.

Instead of two goofy men in rubber waders waiting for me when I arrived, I was happy to meet Brenda, one of the owners of the farm, waiting to give the tour.  Brenda and her husband both grew up on cranberry farms and this particular farm had been in her husband’s family for five generations.

One of my first questions for Brenda was to figure out why it is so hard to visit a cranberry farm.   In response to my question, Brenda explained that letting visitors on the farm is a huge liability. The nature of a cranberry bog requires strict sanitation policies, one dropped peanut could contaminate your entire crop. But even if liability weren’t an issue, Brenda explains, this type of career self-selects for people who like to be left alone or away from crowds.

When asked why she was different she stated, “I feel it is important to let people see what goes on first-hand rather than develop their opinions about cranberry farmers through what they hear on TV and the media.”

But Brenda isn’t taking any chances. No one is allowed to step foot onto the farm, instead she has me load into a small bus along with 10 other visitors and then drove us around to view the cranberry fields while making frequent stops to explain aspects or stories about her farm.

The bogs, the official term for a cranberry field, look something like a sunken patchwork quilt with purple, green and blue rectangles lowered down a few feet below the ground and connected together by raised yellow sandy dams that are nine feet wide. Surrounding the fields are the rare Pygmy Pitch Pine trees that give the area its name.

As we drove along the narrow dams, barely missing the edges, we came to the first green field where I noticed small red berries peeking out from under green vines.  Brenda explains that this is how the cranberry bog looks when it is ready to harvest.  They must decide whether to pick the berries straight off the plant (dry-harvesting) to be eaten fresh, or to flood the field and gather the berries as they float to the top (wet-harvesting). The berries that are wet-harvested will be frozen or made into cranberry sauce, Craisins, etc.  “Most harvesting is wet,” says Brenda, “it’s easier, more cost effective, and people tend to prefer to buy their berries in those forms.”

I happened to show up on a day they were wet-harvesting.  Brenda explains that cranberries have air pockets that cause them to float.  All the farmer needs to do is knock the berries off the vine and the cranberries will rise to the top of the water to be gathered.

On the day I was visiting, Brenda’s son is doing that job. As he quietly moved along the water in what looked like a floating raft with a glass operating booth on top, a trail of red berries would rise to the top of the pool behind him.

To gather the berries from the water, yellow tubing is connected to a tractor on each side of the bog so that the tubing floats across the entire length of the field. “It is the same kind of tubing they use to contain oil spills “ Brenda chuckles.  The tractors then drive in unison down the full length of the bog pushing the berries to one central location. From there they are gathered into large trucks. Men in waders up to their chest walk into the water-filled bog with a rake to gather and push any berries that might have been missed.  Now it was starting to look like an Ocean Spray commercial.

After the berries have been harvested, they are put through a hopper, a mechanical sorting machine. “A one legged man named Peg leg John accidentally discovered the easiest way of sorting the berries when he tripped while bringing a barrel of cranberries down from his second floor where he stored them,” Brenda explained. “The berries all bounced down the stairs, but he noticed the bad ones would not bounce and stayed put. We use that same concept to sort our berries today.”

When it is time to bring the berries to market most of these will be sold under the name of Ocean Spray. Only a few will be sold under the farm name. It turns out that Ocean Spray is a co-op of about 700 small farmers who decided it was in their self-interest to band together to sell their berries rather than to compete.  So when you buy Ocean Spray products, you are in fact directly supporting small farms.  

During my visit to the farm, I was able to appreciate just how different cranberry farming is and why it would be difficult to open up these farms to large groups of people (though if they ever do, I will be the first in line to grab a pair of waders to gather my berries).

As I got into my car to leave the bogs, I realized that there really wasn’t anything top secret about cranberries after all.  This little berry just quietly goes about its role of being a truly American product, with a versatile taste.  For some reason, that made me like them even more.

How do kids take alternaVites Kids? The quick melting powder can be sprinkled on the tongue where it dissolves fast. alternaVites Kids can also be mixed into foods or drinks— like smoothies, yogurts, cereals, apple sauce, puddings, or shakes. (With or without your kids knowing… perfect for even the pickiest eaters.)

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Vitamin D is incredibly important since it supports strong bones, teeth, and immune function. This key vitamin also aids the body in properly absorbing calcium. It is known as “the sunshine vitamin” because our bodies produce vitamin D naturally through direct exposure to sunlight. Since many of us are now limiting sun exposure and Vitamin D can be hard to get from diet alone, alternaVites Kids Vitamin D can be a great source.

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After looking at the ingredients, I was skeptical and was sure my children would sniff out the whole grain, low sugar, and low fat cookies a mile away and treat them like imposters to the world of sweets.

I was very pleased to see that my old teacher was not exaggerating after-all. These cookies where delightful, a little bit like a muffin top with pumpkin pie spices. Not only did my girls love them and keep asking for more, but so did all their friends.

Halloween Cookies

Adapted from Cynthia Lair’s “Feeding the Whole Family”
Preparation time: 25-30 minutes
Makes 2 dozen

2 cups spelt or whole wheat pastry flour

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¾ cup pureed pumpkin or sweet potato

¾ cup dried cane juice or brown sugar

½ cup plain yogurt

2 tablespoons coconut or vegetable oil

Preheat oven to 350° F. Combine flour, baking soda, cinnamon, ginger, and nutmeg in a mixing bowl; set aside. In a separate bowl, combine, pumpkin, dried cane juice, yogurt, and oil. Add wet ingredients to the dry and stir until evenly incorporated.

Lightly oil cookie sheet and drop by tablespoons onto cookie sheet. Bake 15 minutes or until bottoms are lightly browned.

Remove from oven and let cool to room temperature before frosting cookies (recipe below).

Yummy Yam Frosting

Preparation time: 5 minutes
Makes ¾-1 cup frosting

1 cup mashed baked yams

2 ounces or ¼ cup softened cream cheese

2 teaspoons melted unsalted butter

2 tablespoons maple syrup

1 teaspoon lemon or orange juice

Place yams, cream cheese, butter, maple syrup, and lemon juice in a bowl and puree in a blender or hand mixer until it reaches a smooth spreadable consistency.

We started to have disagreements on topics I didn’t think would ever be an issue.

Diet was a big one. Our attitudes on sugar could not have been more different. My husband took the more is better approach, and practiced it religiously.  I, on the other hand, was going to school to get my degree in nutrition and saw it as ‘the great white killer’.

I thought that any self-respecting nutritionist was not supposed to like, want, or eat anything with added sugar. Having anything sweet in my home filled me with guilt and made me feel like a traitor to my chosen profession.

So naturally I felt like I had to wage war with the sweet stuff that was in my own home and that is exactly what I did. When it was my turn to go grocery shopping, I just wouldn’t buy the things on the list I didn’t want my husband to eat. I gave him a look of disapproval as he poured his sugary breakfast cereal, while being careful not to breath in the cloud of sugar dust rising from the cereal bowl.  I also took the joy out of dessert by trying to sneak in as many healthy ingredients as possible.

I think that I felt justified because I was doing it for a good cause; it was to make him healthier after all.  But the only thing I accomplished was to start an argument and remove the pleasure from anything sweet for either of us.  

It turns out that my experience with my husband wasn’t unique. There are a lot of sugar lovers out there and it seems to be increasing dramatically. To give an idea of just how much our sugar consumption has gone up, in 1822 we ate the amount of added sugar in one 12 ounce can of soda every five days, while today we eat that much sugar every seven hours!

This is all coming with a severe price as a growing body of research is connecting sugar consumption to a laundry list of health issues such as heart disease, diabetes, tooth decay, obesity, fatty liver, and cancer.

But after 11 years of marriage to a man with a seemingly insatiable sweet tooth, I have come to recognize that scaring him with all this research or taking an all-or-nothing approach to dealing with sugar intake has rarely, if ever, worked to change his diet.  

With time, and a lot of trial and error, we were able to find a way that we both could build a healthy and enjoyable relationship to the sweet stuff and with each other too.

So, to save you the time and unnecessary heartache my husband and I went through, I am sharing with you the three best tricks I learned to build a healthy attitude about sugar.

Get rid of ALL the added sugar in everyday foods and drinks

Added sugar is hidden everywhere and in just about everything and it does not need to be. With a little effort there are usually equally good choices with much less sugar or none at all. Founder of Passionate Nutrition, Jennifer Adler, recommends that if sugar is one of the top five ingredients, don’t get it.

Look at your breads, cereal, sauces, dips, snacks, drinks, everything. You will be surprised at where sugar pops up.  

So what is the big deal if there is added sugar in your yogurt or you like to drink something sweet? Over time we build a tolerance to sugar and it takes more to experience the same sweet sensation. When you get rid of the sugar in everyday foods not only will you be reducing the amount you eat during the day, but it will take less sugar to satisfy your sweet tooth.

While you may be able do this all at once, chances are it will take time. Be patient, it will pay off. Start with one or two things at a time. For us it started when I  ‘couldn’t afford’ to buy my husband’s favorite yogurt for a few weeks.  He found a substitute and when I bought it again, it seemed too sweet. When he saw that the yogurt he had been eating had more sugar per serving than ice cream, he decided he would rather just save that extra sugar for ice cream.

Have a consistent time each day when you have a small ‘treat’

It may seem counterintuitive, but having a set time each day to enjoy a little treat can do a lot to reduce the overall amount of sugar you consume. Think of it like a sugar addict’s nicotine patch.

Knowing that you can expect to have something each day keeps you from feeling deprived and allows a time you can enjoy something sweet without the guilt.

The trick is to keep everyday treats simple and to remember portion size.

In our family it has become a post dinner ritual that we all look forward to. Sometimes it is sliced fruit with a dollop of lightly sweetened whipped cream or a little bit of chocolate.

Once a week or every other week make or get something ‘special’ that you can enjoy without placing limits.

Ellyn Satter, an internationally recognized nutritionist and author, recommends that you set a regular time every week or so to make a batch of cookies or go out and buy something you can enjoy without placing any limits on yourself. This could be a fun time to share with family or friends.

At first, not placing a limit on yourself may feel like a shock and you may eat a larger amount, but my experience has shown that over time just knowing you can have more if you want it, or that there will be more next week, reduces the need to gorge and you can be satisfied with a normal serving.

This is a trick that manages two issues. First, it gives a time and place where those really good treats can be enjoyed without guilt so you are not deprived. Second, it allows for you to listen more to internal cues to understand how much you really crave rather than external cues that can sometimes motivate the treats you are eating.

We do not take these special treat moments lightly in our family.  When it is time for our dessert we make sure to make it good. We have been known to drive 45 miles just to eat our favorite doughnuts, plan day trips around ice cream shops, and have devoted a good deal of time to perfecting our favorite dessert recipes. Since we know it is going to be occasional, we don’t mess around.

As you follow these three tricks not only will your overall diet improve, but you will notice that the amount of sweets you crave will go down too.  These tricks worked wonders in our home and have turned dessert time into a time that is enjoyed rather than a time of disagreement and guilt.  Finally, there is a way to have your cake and eat it too!

Do you have any tricks that have worked for you? Please share them in the comments section below!

There is good reason for fermented foods to have their time in the spotlight that goes far beyond the many come and go trends.

Regular consumption has been credited for improving the gut and digestion, enhancing the immune system, and increasing the bodies’ ability to absorb nutrients while reducing symptoms of lactose intolerance. There is also some research to suggest it can reduce the risk of certain cancers and possibly promote weight-loss.

While many of us may like the idea of adding probiotics through fermented foods to our diet, actually doing it can seem a daunting task.  But it does not have to be. While there are more complicated fermenting processes, there are very simple options that anyone can do.

Below are 5 fermented foods anyone can make at home that require little to no cooking skill.  To test this I had my three-year-old try to make each of them, and the results were delicious.

Homemade yogurt

It would seem that for as long as there has been milk, there has been yogurt, with it dating to at least the end part of the Stone Age.  By adding strains of ‘good’ bacteria (now popularly called probiotics) to the milk and allowing it to work its magic, the bacteria will transform the milk to a rich creamy consistency with a slight tang.

Many people’s experience with making yogurt at home has come with cumbersome equipment, thermometers, or intricate set-ups of blankets and timers.

This can be done, but less people know there are strains of probiotics that produce equally pleasant yogurt that ferment at room temperature.  All you have to do is stir in a spoonful of yogurt into a jar of milk and leave it on your countertop. When you return at the end of the day, delicious yogurt will be welcoming you.

You can order these yogurt strains online. A shop I have had great success with is a small company from etsy called: WellsofHealth.

Kefir

Kefir is a refreshing drink that originates from the Caucuses. It is made from strains of probiotics that look like little grains or pebbles and because of its appearance, is often called ‘kefir grains’. Don’t be fooled, there are no real grains in this drink!

Legend claims that Mohammed shared these grains with the orthodox region and he taught them how to make the drink. Believing that if they shared the “grains of the prophet,” the drink would lose its magical properties; the people closely guarded their kefir grains and kept it to themselves for centuries.

It may have remained a secret had not a prince of that region unsuccessfully tried to force a woman named Irina Sakharova into marriage by kidnapping her. The Russian court ordered the prince to compensate the woman by paying her 10lbs of kefir grains. These grains were grown to share with all Russia and it soon accounted for 65% to 80% of total fermented milk consumed in the country.

There are two types of kefir – water and milk. Water kefir will carbonate your water naturally while milk kefir will thicken your milk to the consistency of a smoothie.

To make kefir drop the grains into a jar of milk or water, stir, and leave out at room temperature to ferment. It takes about 24 hours to get the desired consistency.  Once there, strain out the grains and enjoy your drink, plain or flavored.

There is an endless amount of flavors and mix-ins that you can do to keep this drink interesting. My personal favorite for milk kefir is to blend in berries.  Lemons and ginger make a nice day drink for the water kefir.

Kefir grains keep growing and expanding, so if you are interested in making this fermented food, try asking around first to see if anyone has some.  Chances are they will be happy to share. If not try an online source, or I have seen kefir grains sold in a freeze-dried form at the grocery store.

Miso

Ok, actually making miso paste is somewhat involved, but most people have no idea how to incorporate the finished product into their diet, and that is easy.

It can be used as a flavoring for sauces, braises, and as condiments, but it is most commonly used for flavoring soup broth. Simply add a teaspoon of miso into your bowl of soup before serving and stir it in.

This technique can be done for any type of broth, but goes especially well with Asian style soups. Beyond Japanese miso soup that is made with dashi flavoring and miso, it is used as one of the traditional broths of Japanese ramen.

To get the full health benefit of miso, be sure to buy it from the refrigerator section. The packets found on the shelf at the store tend to be only for flavoring and the probiotics and enzymes are already dead. In the refrigerator, miso can last about a year once opened.

Fruit Vinegars

A bottle of raspberry or other fruit vinegar can cost a pretty penny at the grocery store.  Boutique food shops all over the country have started to make space for artisan vinegar tastings. In spite of its refined status, it is very economical and easy to make this fermented food from home.

Simply add scraps of any leftover fruit, from pineapple peels to old grapes and berries, to a quart of water that has had ¼ sugar dissolved into it.  (The amount of fruit you add will determine the strength of the flavor, more fruit =stronger flavor and lighter fruit=lighter flavor.) Once finished, cover the container with a cheesecloth or coffee filter and leave it alone at room temperature for a week. Strain the fruit and continue to forget about it for another 2-3 weeks.  Then remember you put that jar in the back of your pantry and enjoy the benefits of your labor.

This is a great addition to salad dressing, or if you are feeling adventurous, use as a refreshing vinegar-based summer drink called a shrub.

Oatmeal

Yes, even oatmeal can easily be fermented with superb end results. By fermenting the grains before cooking, the food becomes easier to digest and results in a creamier overall texture.

Following the instructions from Sandor Ellix Katz’s book, Wild Fermentation, soak 1 cup oats with 2 cups of water for at least 24 hours in a covered bowl or jar. When ready to cook, bring 3 cups of water to a boil. Once the water has reached boiling point, lower the heat to a simmer and add oatmeal.  Stir consistently until oats are hot and have absorbed all the liquid (about 10 minutes).

When fermenting your oatmeal be careful to not buy the instant oats. Instead, use rolled or steel-cut oats, the end result will be much more appetizing.

There are many ways to serve and flavor your oatmeal. One traditional version that originates from the Scottish settlements in Vermont is to add some maple syrup to the oatmeal while it is soaking/fermenting. When you are ready to cook the oats add some cinnamon and nutmeg. It can be served with milk or cream.

Hope you enjoy making these fermented foods as much as my family has! Once you get the hang of it, you will find that there is an endless amount of foods that can be fermented at home.

Are there any fermented foods you love to make? Please share in the comment section.

Happy fermenting!

“I never imagined that something that had started on the other side of the country would directly impact my personal life here in NJ.” stated Rob Oslund, a PhD in the Chemistry Department, while waiting to take his blood test. Though at this point there is no known connection between this case in NJ and the outbreak in California.

Yet as the number of those affected by the measles outbreak grows, so does the general confusion as to how we ever found ourselves in this mess.

Fifteen years ago the CDC (Center for Disease Control) declared measles eradicated from the United States. Now there is an ongoing debate as to the necessity of this practice, and although a majority believe it is needed, there is a growing group that disagree and refuse to vaccinate.

If this trend is not addressed, the spread of outbreaks will continue to grow, costing an estimated $10,000 per case not including the cost of lost work and time for those, like Rob Oslund, who happened to be in the same building as someone who had been exposed.

In underserved populations, lower vaccination numbers is mainly caused by poor access to medical resources or lack of information. But the current trend seems to be happening in clusters of communities that are in a healthy income bracket and are well-educated such as Marin County in California’s San Francisco Bay Area and parts of Colorado.

This information would lead us to believe that access to information or health resources is not the problem and that the solution will not be found in providing more statistics and facts as to the validity of vaccines as is being done right now all across the web and news media.

The groups that are choosing not to vaccinate already know the statistics and are choosing not to vaccinate in spite of it. But why? A woman calling onto the NPR radio station summarized it when she said, “I know the statistics that the CDC shares. I just don’t trust them.”

There is a growing distrust towards scientific and medical establishment over their inability to address certain public issues that is leading some to push back and to look for meaningful information elsewhere. Irwin Redener, President of Children’s Health Fund and Professor of Pediatrics at Columbia University agrees. “There have been plenty of misjudgments and missteps that are made in medicine, public health, and science.” He goes onto say that every word that comes out of doctor’s mouth is not fact and that a doctor should not have complete control of every health decision. “We want more involvement with parents and patients,” he said “but we need to fight fact with fact.”

But facts only work when there is trust between the two parties.

Gateway Community Charter Schools from Sacramento, CA had to address this issue head on when a report from the California Department of Public Health (CDPH) showed that 30-67% of kindergarteners were unvaccinated. The schools decided to hire a full-time public health nurse to work with the community and meet with families privately in hopes of building a trust between the two parties.

Taking different approaches like this seems to be working. The most recent report sent out by the CDPH shows that for the first time in the last five years there was a 19% decrease in the amount of personal belief exemptions that were filed statewide for kindergarten students compared to the previous year.

If we are serious about addressing the issue with vaccinations where there is undeniable evidence that it is a good idea, then we need to follow the example of  groups like Gateway Community Charter Schools and invest in programs that address what is at the core of the issue and build trust between the two communities.

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• Smooth texture, rich taste 
• Certified vegan
• Available in naturally delicious smooth chocolate and sweet vanilla bean flavors
• USDA Certified Organic
• Dairy free, soy free
• 16 grams of organic, plant-based protein
• Organic brown rice, hemp, chia, flax
• Blend of 10 Organic fruit and veggies*
• 21 vitamins and minerals
• Doctor developed
• No caffeine, preservatives, gluten, corn syrup, or saturated fat

This ready-to-drink product is the first organic vegan complete nutritional shake to hit the market. Its fuss-free portability makes it perfect for the backpack, diaper bag, briefcase, or gym bag!

Where Can I Buy Orgain Products? 

Orgain’s complete line of great-tasting, wholesome organic nutrition products is available through Orgain’s convenient online store. To order from the online store and have Orgain products delivered directly to you, click here.

Orgain is also available via retail locations nationwide and many online retailers. Click the image below for the full list of in-store retailers near you!

*Orgain is not a replacement for fruits and veggies in one’s diet.