WISHING YOU A HAPPY NEW YEAR 1435 AND A WARM AND BOUNTIFUL THANKSGIVING
International Halal Accreditation Forum
IFANCA® was well represented at the International Halal Accreditation Forum in Istanbul, Turkey, held on October 25-26. Dr. Muhammad Munir Chaudry, Dr. Mohamed Sadek, and Roger M. Othman (on behalf of Zeshan Mohamed Sadek) presented during the two-day event that drew halal certifying bodies, and others interested in halal, from around the globe. The attendees listened to speakers discussing various aspects of halal.
IFANCA attended the Annual General Meeting of the World Halal Food Council on October 29-31 and the JI Expo on October 30. Both events took place in Jakarta, Indonesia. The World Halal Food Council was established in 1999 to safeguard the implementation of halal requirements and achieve a global halal standard. Dr. Muhammad Munir Chaudry serves as the United States and Latin America representative on the Council, and Dr. Mohamed Sadek is a former Vice President of the Council. Membership in the Council consists of 32 halal certifying bodies from around the world.
The 6th Halal Expo & Global Islamic Economy Summit
- IFANCA will be attending the 6th Halal Expo 2013 in Dubai on November 18-20. This is the only specialized event in the Middle East for the halal industry.
- IFANCA will also be present at the Global Islamic Economy Summit 2013 in Dubai on November 25-26. The Summit will be the first forum for Islamic finance sectors and the halal industries to engage in meaningful discussions, tackle the most important challenges, and chart paths for the future of the Islamic economy.
Cranberries - The New Superfood
The cranberry, often only thought of as a topping for turkey, is finally starting to get the attention it deserves.
Long valued for their ability to help prevent and treat urinary tract infections, cranberries are now thought to protect against stomach ulcers, promote oral health, lower LDL and raise HDL (good cholesterol), aid in recovery from stroke, and even help prevent cancer.
This scarlet red, very tart berry is one of only three fruits that can trace its roots to North American soil. Cranberries were first used by Native Americans, who discovered the fruits’ versatility as food, fabric dye, and healing agent.
At only 45 calories per cup, cranberries have no cholesterol, virtually no fat, and are low in sodium. They also contain more antioxidants than spinach, broccoli, and raspberries. One cup of whole cranberries has a whopping 8,983 total antioxidant capacity, only beat out by blueberries. They are also filled with vitamin C, fiber, and manganese. The health benefits are at their best when cranberries are eaten raw. Also, the firmer and deeper red in color the better!
Although peak cranberry season is October and November, this amazing fruit should be enjoyed all year long. Fresh cranberries can be stored in the fridge for up to 20 days, while frozen cranberries can be kept for several years. Once thawed, use immediately.
Here’s how you can get your daily dose of cranberries:
• Add fresh or dried cranberries to cereal, oatmeal, cookies, salad • Use as a replacement for raisins in any recipe • Snack on trail mix • Drink 100% fruit juice with cranberries • Enjoy with all poultry, not just turkey