Braley Statement on Supreme Court Healthcare Decision

Washington, D.C. - Rep. Bruce Braley (IA-01) today released the following statement regarding the Supreme Court's ruling on the Affordable Care Act:

"The Supreme Court got it right today.  This decision is good news for the middle class and affordable healthcare.  It makes me think of thousands of Iowans like my nephew, Tucker.  Tucker survived a fight with liver cancer at age 2 because his family had health insurance.  But his parents lived in constant fear of losing their jobs because Tucker would be denied new insurance due to his pre-existing condition.  The healthcare reform law ended those fears -- and this decision means many other critical reforms will stay in place.

"From allowing 18,000 Iowans to stay on their parents' insurance up to age 26, to requiring insurance companies cover screenings for diseases like breast cancer, to saving Iowa seniors hundreds of dollars per year on their Medicare prescription drugs, the law's positive impact on Iowa is just beginning to be felt.

"It's not a perfect law.  That's why I'll be working to bring Republicans and Democrats together to improve it and make it better."

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Branstad and Reynolds release statements on Supreme Court ruling

(DES MOINES) - Gov. Terry Branstad and Lt. Gov. Kim Reynolds today released the following statements on the United States Supreme Court ruling of Obamacare.

Gov. Branstad:

"Today, the Supreme Court handed down a disastrous decision to uphold President Obama's destructive health care law, which means a future of higher costs, higher taxes, and increasing debt for Iowans.  The current health care system is nothing but a federal takeover and continues to exceed its budgeted amount every day.  But, as Governor Romney has said many times, no matter what may happen in Court, the American people must remain vigilant in their fight to repeal the law. Our goal is for Iowa to become the healthiest state in the country and to do so Iowans will need to take ownership of their own health to reduce health care costs and lead healthier lives."

Lt. Gov. Reynolds:

"America needs real health care reform and we need Governor Romney in Washington. Gov. Romney will enact real reforms to ensure that the future of Iowa and America as a whole can replace Obamacare with solutions that put Iowans in control of their own health care and preserve the economic future of Iowa's next generation. "

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Loebsack Statement on the Supreme Court Ruling on the Affordable Care Act

Washington, D.C. - Congressman Dave Loebsack released the following statement after the U.S. Supreme Court issued their decision on the Affordable Care Act.

"Today's decision will bring stability and certainty to Iowans as they make critical health care choices for themselves and their families.  It maintains protections for those who have pre-existing conditions, ensures no Iowan will be denied coverage, and that young Iowans can stay on their parents' health care plans until they are 26.  Additionally, this ruling affirms that preventative care will be provided without a co-payment, and that those who lose their jobs will not lose their coverage.  It also prevents women from being charged higher premiums simply because they are female, and prohibits pregnancy from being treated as a pre-existing condition.  Further, the Medicare prescription drug donut hole will be completely closed by 2020, through reforms that are already saving our seniors $650 each this year.

"As we move forward, the bill is not perfect and I will continue to work with my colleagues on both sides of the aisle to ensure that the Affordable Care Act is enacted in a way that will reduce health care costs and help bring stability to Iowans during these difficult economic times."

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Statement from Lt. Governor Simon on Supreme Court decision

CHICAGO - June 28, 2012. Lt. Governor Sheila Simon today released the following statement on the Supreme Court's decision to uphold the Affordable Care Act:

"The Affordable Care Act is a good law. It helps seniors, young adults and middle class Americans receive stronger, more affordable care. It promotes preventive care, such as checkups and mammograms. And it prevents insurance companies from denying care to people with pre-existing conditions or charging women more based on their gender. The Supreme Court ruling today upholds these commonsense protections and puts our country on a healthier path. In Illinois, I encourage our state leaders to use this ruling as a backdrop as we set policies to make our citizens healthier, train the next generation of health care workers, grow local food systems and find other opportunities to move our state forward."

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Governor Quinn Statement on Supreme Court Decision Upholding Affordable Care Act

CHICAGO ­- June 28, 2012. Governor Pat Quinn today released a statement hailing today's decision of the United States Supreme Court to uphold the federal Affordable Care Act.

"Today is a great day for Illinois and a great day for our country. This decision means that millions of working families across Illinois will continue to receive better healthcare.

"These historic reforms that are strengthening our healthcare system will continue to benefit young people, those with pre-existing conditions and care providers.

"We took a big step forward today as a nation and state, and I will continue to work with President Obama to help working families get the healthcare coverage they need."

WASHINGTON, June 27, 2012?When celebrating our nation's independence this Fourth of July, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) reminds Americans that proper food handling practices can prevent their "Life, Liberty, and pursuit of Happiness" from being threatened by foodborne illness. The warm temperatures that draw crowds of people to outdoor celebrations also encourage the growth of bacteria, and incidents of food-related illnesses rise in summer months. But four simple steps?Clean, Separate, Cook, and Chill?can help families declare freedom from foodborne illness at Independence Day celebrations.

"We want to provide families with important information that will help reduce the risk of foodborne illness during their Fourth of July celebrations," USDA Under Secretary for Food Safety Dr. Elisabeth Hagen said.  "Small children and the elderly are among the most vulnerable to foodborne illness, and this information is essential in protecting loved ones at family barbecues and picnics."

In time for the Fourth of July holiday, FSIS has created a new infographic in partnership with the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA) and the Ad Council featuring food safety tips from the Founding Fathers. The infographic, fact sheets, videos and podcasts about safe food handling and preparation in warmer months can be found on FSIS' "Grill It Safe" webpage at www.fsis.usda.gov/Food_Safety_Education/Grill_It_Safe.

Additionally, representatives from FSIS' Meat and Poultry Hotline will answer consumer questions in English and Spanish from the Twitter handles @USDAFoodSafety and @USDAFoodSafe_es on June 28 at 1 p.m. ET.

Clean

Freedom from foodborne illnesses starts with clean surfaces and clean hands. Be sure that you and your guests wash your hands before preparing or handling food. Hands should be washed with soap and warm water for 20 seconds before and after handling food. Equally important is making sure that the surfaces that come in contact with raw and cooked foods are clean before you start and are washed frequently.

Separate

Raw meats and poultry should be prepared separately from vegetables and cooked foods. As you chop meats and veggies, be sure to use separate cutting boards. Juices from raw meats can contain harmful bacteria that could spread to raw veggies and already cooked foods.

As you take the cooked meats off the grill, be sure to place them on a clean platter, not on the dish that held them when they were raw. The juices left on the plate from raw meat can spread bacteria to safely cooked food.

Cook

Never begin cooking without your most important tool?a food thermometer. Color is not a reliable indicator of doneness. Meat and poultry cooked on a grill often brown quickly and may appear done on the outside, but still may not have reached a safe minimum internal temperature to kill any harmful bacteria. Whole cuts of pork, lamb, veal, and beef should be cooked to 145 °F as measured by a food thermometer placed in the thickest part of the meat, followed by a three-minute rest time before carving or consuming. Hamburgers and other ground beef should reach 160 °F. All poultry should reach a minimum temperature of 165 °F. Fish should be cooked to 145 °F. Fully cooked meats like hot dogs should be grilled to 165 °F or until steaming hot.

If you are smoking meats, the temperature in the smoker should be maintained between 225 °F and 300 °F for safety. Be sure to use your food thermometer to be certain the food has reached a safe minimum internal temperature.

Chill

Keeping food at a safe temperature can be a concern at outdoor picnics and cookouts. Too often, food is prepared and left to sit out while guests munch over the course of several hours. Bacteria grow most rapidly between 40 °F and 140 °F, so perishable food should never sit out for more than two hours. If the temperature is higher than 90 °F?which is common in the summer?food should not sit out more than one hour. Refrigerate or freeze leftovers promptly and discard any food that has been sitting out too long.

It is important to keep hot foods hot and cold foods cold. Hot foods can be kept hot on the grill and cold foods can be kept chilled with ice packs or ice sources in a cooler.

Still have questions? Ask Karen!

Whether you are cooking in the kitchen or grilling out this Independence Day, make Mobile Ask Karen the first guest on your list. Ask Karen is USDA's virtual food safety representative available 24/7 at www.AskKaren.gov or m.AskKaren.gov on your smartphone. Mobile Ask Karen can also be downloaded from the Android app store. On June 26, 2012, FSIS launched "Mobile Pregúntele a Karen," the Spanish-language version of Mobile Ask Karen. Mobile Pregúntele Karen and the desktop-based Pregúntele a Karen also are available 24 hours a day at m.PregunteleaKaren.gov or PregunteleaKaren.gov.

Consumers can email, chat with a live representative, or call the USDA Meat and Poultry Hotline directly from these apps. To use these features on the app, simply choose "Contact Us" from the menu. The live chat option and the toll-free USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854), are available in English and Spanish from l0 a.m. to 4 p.m. ET Monday through Friday.

This seasonal food safety outreach is part of a multi-faceted USDA initiative to prevent foodborne illness. As part of this initiative, USDA has joined the Ad Council, the FDA and the CDC to launch Food Safe Families, a consumer food safety education campaign. It is the first joint public service campaign to empower families to further reduce their risk of foodborne illness at home by checking their key food safety steps: clean, separate, cook, and chill. For more information, go to www.foodsafety.gov.

Today's action is in addition to other FSIS has put in place during President Barack Obama's Administration to date to safeguard the food supply, prevent foodborne illness, and improve consumers' knowledge about the food they eat. These initiatives support the three core principles developed by the President's Food Safety Working Group: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. Some of these actions include :

• Test-and-hold policy that will significantly reduce consumer exposure to unsafe meat products, should the policy become final, because products cannot be released into commerce until Agency test results for dangerous contaminants are known.
• Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products.
• Public Health Information System, a modernized, comprehensive database with information on public health trends and food safety violations at the nearly 6,100 plants FSIS regulates.
• Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. After two years of enforcing the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year.

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NOTE: Access news releases and other information at FSIS' website at www.fsis.usda.gov.

Follow FSIS on Twitter at twitter.com/usdafoodsafety.

USDA is an equal opportunity provider and employer. To file a complaint of discrimination, write: USDA, Office of the Assistant Secretary for Civil Rights, Office of Adjudication, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (866) 632-9992 (Toll-free Customer Service), (800) 877-8339 (Local or Federal relay), (866) 377-8642 (Relay voice users).

A whole industry has grown up around freeing diabetics to lead less restricted lives. Tubeless insulin pumps, a needleless blood-glucose monitoring system, and diabetic-friendly frozen foods are among the innovations helping people with the metabolic disorder to live lives on the go.

With the number of diabetics growing worldwide - 246 million at last count, according to the World Health Organization - businesses are motivated. In 2011, diabetes therapeutic products were a $23.7 billion dollar industry feeding a growing population that's starving for a better quality of life, says Chef Robert Lewis, "The Happy Diabetic," author of two cookbooks for people with the metabolic disorder.

"It wasn't long ago that Type 1 diabetics had to be sure they packed ample sterile syringes and insulin, whether they were going to work for the day or on a road trip," he says. "Monitoring blood sugar levels, which is crucial to keeping vital organs healthy, was painful, primitive and hit-or-miss.

"And food? That's been the hardest. A diabetes diagnosis can feel like a life sentence of bland eating."

Among the "firsts" Lewis says diabetics can look forward to:

• The first tubeless insulin pump. Thirty years ago, people with insulin-dependent diabetes had to give themselves shots around the clock to control their blood sugar levels. In some cases, diabetics were hospitalized to ensure they got the insulin necessary to prevent ketoacidosis, a condition that can lead to coma and death. In 1983, the insulin pump was introduced. It attaches to the body and provides continuous insulin injections. But while it was a major breakthrough, it can be bulky and awkward, with a dangling catheter. The most recent innovation is a streamlined version called the OmniPod. It has no tubes, it's smaller and it attaches anywhere on the body with adhesive. It also has a built-in glucose-monitoring system.

• The first needleless glucometer. The Symphony tCGM System uses ultrasound to monitor blood-sugar levels, which will free people from the painful pricks needed to get a small blood sample for testing multiple times a day. The device, which attaches with adhesive to the body, continuously tracks glucose levels day and night and can send the readings to your smart phone. Under development for more than a decade, Symphony is undergoing the studies necessary to win regulatory approval.

• The first diabetic-friendly frozen meals. Meals-in-a-Bun (www.lifestylechefs.net) will arrive in Northeast U.S. grocery stores beginning in July and roll out across the country through the end of the year. They're low on the glycemic index, low in sugar and carbs, high in soluble fiber, low in trans fat, high in lean protein and low in sodium, Lewis says. "And the best thing is, they are delicious."  The five varieties - two vegan and three vegetarian - include selections like Thai Satay, mushrooms, broccoli and tofu in whole-wheat flax bun. "This is particularly exciting because, while there have been advances in equipment that makes life easier for diabetics, there haven't been for convenient, packaged foods."

Diabetics who do not watch what they eat may wind up suffering kidney damage, stomach problems, heart disease, pneumonia, gum disease, blindness, stroke, nerve damage, complications during pregnancy, loss of limb and other health problems, according to the CDC.

But many Americans are trending toward healthier diets, eating less meat, gluten, salt and sugar, Lewis says. Tasty foods developed for diabetics will be excellent choices for them, too.

"What's good for diabetics is good for everyone," he says. "And you don't have to give up one teaspoon of flavor.

"There's a reason why I am called 'The Happy Diabetic'; I have discovered the joy of nutrition-rich food."

About Lifestyle Chefs

Lifestyle Chefs is a Santa Clara, Calif., company specializing in creating meals inspired by world cuisines and using only natural, healthy and nutritious ingredients. Lifestyle Chefs' products are all vegetarian and diabetic-friendly, perfect for families who want fast, convenient meals that are low in calories, high in nutrition and robust in flavor. Chef  Robert Lewis, "The Happy Diabetic," was diagnosed with Type 2 diabetes in 1998. He specializes in flavorful recipes that won't spike a diabetic's blood sugar.