1) BUSINESS PARTNERS
How do I become a business partner withLoumidis Foods Inc?
Either register as a business partner through our website (link), email usat firstname.lastname@example.org or call us at 1-718-267-7600 and contact“Sales Department”
Who do you cater to?
Loumidis Foods sells and distributes its entire product range to ethnic stores, ethnic supermarkets, mainstream supermarkets, logistics warehouses, restaurants, carry outs, delis, caterers, churches, vendors, garages and the general public (minimum order for delivery $150.00).
How can we order?
To order from Loumidis Foods, please consult our website, download our product catalog and call us at (718) 267-7600 and contact “sales department”. We will go through our products, explain and inform you accordingly and finally prepare and deliver your order.
Where do you deliver?
Loumidis Foods delivers its products to businesses located in New York, New Jersey and Connecticut. The rest of the country is covered through a network of business collaborators who carry our entire product range.
What countries do you import from?
Loumidis Foods imports food products from Greece, Spain, Bulgaria, Turkey, Pakistan and China.
What Is Mediterranean diet?
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of Portugal, Spain, southern Italy, southern France, Greece (more specifically the Greek island of Crete) and parts of the Middle East.
On November 17, 2010, UNESCO recognized this diet pattern as an intangible Cultural Heritage of Greece, Italy, Spain and Morocco, thus reinforcing it not only as a fundamental part of their history and background, but also as a contribution to the world.
The principal aspects of this diet include high olive oil consumption, high consumption of legumes, high consumption of unrefined cereals, high consumption of fruits, high consumption of vegetables, moderate consumption of dairy products (mostly as cheese and yogurt), moderate to high consumption of fish, low consumption of meat and meat products, and moderate wine consumption.
The Mediterranean Diet is a lifestyle where “good taste meets good health”!
What is organic food?
Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers.
Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.
Most of the recent studies concluded that “there isn’t much difference between organic and conventional foods, if you’re an adult and making a decision based solely on your health”.
“Natural” and “Organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural” or “hormone free” on food labels. These descriptions must be truthful, but don’t confuse them with the term “organic.
How can I understand the Nutrition Facts label?
The Nutrition Facts label is an easy tool for making quick, informed food choices that contribute to a healthy diet. FDA offers a variety of resources for understanding and using the Nutrition Facts Label.
- To learn more about Eating Healthier & Feeling Better using the Nutrition Facts Label click here
- To understand and use the Nutrition Facts Label click here
- For keys to choosing Healthful Foods using the Nutrition Facts Label click here
- For info regarding Trans Fat now listed with saturated fat and cholesterol click here
- For Nutrition Facts Label images for download click here
- “The food label and you” follow link
- “Eat for a healthy Heart” follow link
- “Read the label” follow link
3) HELPFUL TIPS
- Is the only natural food which never goes off
- Honey enters your blood stream within 20 minutes of being eaten
- There is 1 calorie in a cup serving of Greek coffee
- After petrol, coffee is the largest item bought and sold
- Apples are more effective at waking you up in the morning than coffee
- There are 30 milligrams of caffeine in the average chocolate bar while a cup of coffee has around 100 to 150
- Brazil accounts for 1/3 of world’s coffee production
- US is the world’s largest consumer of coffee
- 52% of Americans drink coffee
- Is the staple food for 50% of the world’s population
- There are over 15000 different kind of rice
- Americans eat 35000 tons of pasta a year
- Pasta is one of the most popular foods in almost the entire world and particularly in Europe
- First in the consumption of pasta is Italy, where the average Italian consumes about 25 kilos of pasta per year, and also countries with high consumption is Japan (average 8.9 kg per year for the Japanese) and Greece (average 8 kilos a year for the Greek)
- The expansion of pasta is due to the remarkable advantages as food, because is stored easily and for relatively long time, is cooked quickly, is easily digestible and finally is accessible in terms of price
MEAT & POULTRY
- Americans eat twice as much meat as Europeans gobbling up some 50 kg (110lb) per capita
- France consumes the most cheese per person
- Most cows produce more milk when they listen to music
- 60 cows can produce a ton of milk each day
- Dairy products account for 29% of all food consumed in the USA
- Pita or Pitta is a round pocket bread widely consumed in many Eastern, Mediterranean and Balkan cuisines
- The” pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle
- The term used for the bread in English is a loanword from Greek, pita (πίτα), probably derived from the Ancient Greek “pektos” (πηκτός), meaning solid or clotted
- In Greece, Greek pita is a major component of pita-souvlaki. These types of sandwiches involve the wrapping of souvlaki or gyro with tzatziki, tomatoes, onions, sometimes French fries and condiments into a pita bread. Pita has a soft chewy texture and is pocketless
- Pita bread is served at just about every meal in the Middle East. It can be used for dipping or to make delicious sandwiches in the pocket. In Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen
- Pita bread can be stored up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer
- Biscuits are usually very high in carbohydrates and calories, due to their high sugar content. These are parts of a balanced diet but too much of these foods are not good for the body
- This food is very low in Saturated Fat and Cholesterol
- It is also a good source of Vitamin A, and a very good source of Dietary Fiber, Vitamin C and Iron
Nutrition Benefits of Olives/ Olive Oil
- The mono-saturated fats present in olives/olive oil, when combined with the antioxidant protection offered by vitamin E, lower the risk of damage and inflammation
- Olive/olive oil contains active phytonutrient compounds, including polyphenols and flavonoids, which have been found to have significant anti-inflammatory properties
- The vitamin E present in olives/olive oil has been known to offer cellular protection against free radicals present in the body
- Olives/olive oil prevents the oxidation of cholesterol in the body and thus, helps reduce the risk of having heart attack or stroke
- Since they help the body in neutralizing free radicals, the nutrients in olives/olive oil also lead to prevention of colon cancer
- Olives/olive oil are said to be effective in reducing the frequency and/or intensity of hot flashes in women, who are going through menopause
- Regular consumption of olive oil has been associated with decrease in systolic (maximum) as well as diastolic (minimum) blood pressure
- Those who consume olives/olive oil are at a lesser risk of developing diabetes at later stages in life
- Good quality olive/olive oil contains a natural chemical that acts like a painkiller
Olive/olive oil has been known to be beneficial for people suffering from the following ailments:
- Rheumatoid Arthritis
- Stomach Problems
- Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often marketed as a more natural and healthy alternative. The real differences between sea salt and table salt are in their taste, texture and processing, not their chemical makeup
- Sea salt is produced through evaporation of seawater, usually with little processing, which leaves behind certain trace minerals and elements depending on its water source. The minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels
- Table salt is mined from underground salt deposits. Table salt is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping