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var t='Stemmler Meats, of Heidelberg, has always been geared towards meeting the needs of people with special dietary requirements.
\According to Kevin Stemmler, it all began with a few people who wanted to know if the company could adjust the ingredients in their recipes to accommodate food allergies. The company did this, and its reputation grew as a place for people with special needs, allergies or just for the health-conscious.
\Stemmler Meats and Cheese makes all of its products without monosodium glutamate (MSG), a suspected carcinogen that can accumulate in the body. It is used as a flavour-enhancer and preservative in the industry, but many people can get severe migraine headaches from it. The company uses other seasonings to increase flavour instead of MSG, explained Kevin Stemmler.
\Most of Stemmler's products are made without gluten, that is, without wheat or flour and lactose products as well. This meets the needs of people with celiac disease, various intestinal problems, and conditions such as dermatitis herpetiformis, said Stemmler. Gluten can cause constipation, abdominal pain, vomiting or anemia.
\If you have ever read the ingredient lists of processed meat in a grocery store, explained Stemmler, it will be very difficult to find anything without gluten, which is used to bind meat and prevent it from crumbling.
\As well, Stemmler Meats offers its customers some no-nitrate products for people with allergies. Many people get severe headaches from nitrates; they can also trigger seizures in rare cases, said Stemmler. Nitrate is used as a preservative and colour-stablizer. Without it, meat must stay frozen until it is ready to use, or it will spoil quickly.
\Stemmler's also makes fat and cholesterol-conscious watchwords by buying only lean meats and trimming them further.
\Kevin Stemmler explained that the company has done the for 20 years, before it became the health concern it is today.
\\"You can take the fat out without sacrificing quality in your meat products if you age it properly,\" he said.
\\"Many people have come to rely on Stemmler Meats in their efforts to live a normal life. Most people do not need to think about such things. But when a child who has allergies can get a hot dog and enjoy this simple pleasure with friends rather than doing without, it becomes a very rewarding job for all of us,\" he added.
\Meeting the needs of people with special dietary requirements has provided Stemmler Meats with a niche in the competitive meat industry, especially in this area.
\\"But, \"said Stemmler, \"it is the thank-you we get from these people that makes us a success!\"
\ \ \
![](\"images/Image_For_Safetys_Sake.jpg\") | \
\ | \
The two glasses of water perched before Kevin Stemmler of Stemmler’s Meats and Cheese tell the tale. \The one on the left from the region, while clean, is slightly yellow. \The one on the right is water from the Heidelberg store. It’s crystal clear, thanks to Stemmler’s new water treatment system. \While Stemmler’s already had a “really good filtration system”, the new Reverse Osmosis water treatment system practically ensures pure water devoid of bacteria and minerals, said Kevin Stemmler. \“Really I don’t know of any meat production companies in Ontario that have gone to this extent. A lot of them use purified water, but they haven’t gone to the point that we have.” \Stemmler’s implemented the new reverse osmosis water purifying system in early March. The technology is based on the process of osmosis, which involves the selective movement of water from one side of the semi permeable membrane (a plastic film that looks similar to cellophane) to the other. Pressure is applied to the water, forcing it through the membrane. Since contaminants do not move with the water as it moves across the membrane, purer water collects of the other side. The water that comes out is so clean it doesn’t have any flavour and is crystal clear. \At Stemmler’s, the cleansed water is now used in all parts of the business. There are several reasons for implementing the expensive system, but primarily it’s to ensure all of his products are safe in the wake of the Walkerton tragedy, explained Stemmler. \“It’s really the idea that you come in here and you know that It’s a safe product for you to consume, and that’s mostly what we’re going for at this point. But there are some side benefits.” \Among the side benefits are a longer shelf life for Stemmler’s goods. \“the products that go out generally have a little bit better self life, but we’re not adding any chemicals – we’re adding pure water. Water carries bacteria and minerals, which affect the life of a meat product. And by taking all that out, without adding any chemicals to help it stay on the shelf longer, It’s actually helped our product last longer as well. The advantage is appealing – especially considering we aren’t adding chemicals or preservatives.” \There’s also a flavour advantage. \“Minerals can quite often obstruct the flavour that might be in it, or add a flavour that’s a little bit off. It’s quite common. Now I have a trained palate and not everyone would pick up on that, but quite often it can interfere in some way. Minerals will act differently with different spices.” \A sign making his customers aware of the new water system has been put in the store, but Stemmler said he has not received a lot of feedback from customers other than they appreciate the extra step that is being taken to ensure safety. \“I think a lot of our customers have just grown used to us doing what we can to make the products better for them,” he said noting that previously the meat producer went Gluten and MSG free. “A lot of it is good will to our customers. We want to be on the cutting edge. We want to lead the way. This is just one more thing.” \ | \
Additives in food products go beyond process foods. Meat products are also subject to additives to improve shelf life, colour and taste. MSG, gluten and nitrates, often found in cuts of meat can cause havoc to those with food sensitivities.
\In a time when the consumer is better educated and informed on many subjects including food, Stemmler Meats is working very hard to fulfill these special dietary needs that customers are needing and requesting. The products Stemmlers offer cater to the many needs and will help create a healthier lifestyle.
\It began in 1985, when the consumer began looking for adjustments in ingredients in certain products to accommodate food allergies or just wanted a healthier lifestyle. Allergies such as Celiac Disease, Dermatitis Herpetiformis or migraine headache sufferers all have certain trigger ingredients. Stemmlers began removing or substituting these ingredients to accommodate people with these special dietary requirements.
\Monosodium Glutamate (MSG) is a suspected carcinogen that can accumulate in the human body. It is used as a flavour-enhancer and a preservative in the food industry. Many people find MSG can trigger migraine headaches. MSG can be avoided by using other seasonings or simply by using other spices to make up for the lack of flavour that the loss of MSG causes.
\Gluten and milk are quickly becoming ingredients that people do not want in their foods. Gluten which is wheat, rye, or barley (along with milk products occasionally) are mainly used in processed meat products for its binding ability to hold the product together and to a lesser degree, for its flavour. The next time you are out in a supermarket, have a look at the list of ingredients in the meat products. Gluten and milk are very difficult ingredients to avoid. Gluten will affect people that suffer from Celiac Disease (a severe intestinal problem where the body cannot absorb needed vitamins and minerals), have various intestinal problems or suffer from Dermatitis Herpetiformis (a skin disorder that results in an intense burning and itching rash). They may experience constipation, abdominal pain, vomiting, anemia and it can even leave a person malnourished. A few other associated Celiac disorder are Thyroid Disease (auto-immune), Addison’s Disease (adrenaline failure), or Diabetes Mellitus (insulin dependant). An alternative to gluten is to use soy instead or to a lesser degree (in meat manufacturing), corn starches, potato starches and rice flour.
\Another ingredient that many people are trying to avoid is nitrates. Nitrates are used primarily as a preservative and a colour stabilizer in the meat industry. It can trigger severe headaches in some people, and in very rare cases, it can also trigger seizures. The solution here is to use a product like lactates (which is a natural product that inhibits bacterial growth) as a substitute or in conjunction with a lesser amount of nitrate. The producer must be sure the product is fully cooked and in some applications, the product needs to stay frozen till you are ready to use it.
\Using reverse osmosis water on meat products helps to increase food safety. This purified water will help with the shelf life of the meat because of the lack of impurities in the water. Not only that, but it also can bring out the flavour of the meat product because impurities and minerals are not present to distract from the flavours people want to come out in the meat.
\Health conscious consumers as well as those people with special dietary requirements now have a great number of choices when it comes to meat products. Look for meat producers and retailers that offer MSG, gluten, lactose and nitrate free products. If you suspect a food sensitivity, be sure to check with your doctor prior to making major changes to your diet.
\ \![](\"images/Winning_Awards.jpg\")
Who in their right mind would pay $800 for a few pounds of bacon? Probably the same sort of person who would fork out $3000 for three pounds of Kielbossa.
\Make no mistake about it; these aren’t your run-of-the-mill, cured meats. These are the best of the best, and a local family business can lay claim to a few of them.
\Heidelberg’s Stemmler Meats & Cheese took home Grand Champion honors in three categories recently in competition at the annual Ontario Independent Meat Processors Association conference.
\The Stemmler brothers won with their country-style bacon, beef jerky and a deli-style entry called Roast Chicken Burrito, which hit the spot in the Innovative Ready-To-Eat category.
\“This one was very unique,” said a proud Kevin Stemmler, who runs the 15-year-old business with brothers Shawn and Terry. Parents (and owners) Jerry and Maryann Stemmler are retiring this year.
\The chicken creation, spiced up with black beans and salsa, can be sliced thin for sandwiches and is free of nitrates, gluten and M.S.G.
\Along with a retail operation in Heidelberg, The Stemmlers have a booth at the Waterloo Farmers’ Market and supply a number of area restaurants and wholesale distributors.
\About 55 entries vied for plaques and bragging rights at the conference, held earlier this month in Hamilton. And these judges don’t miss a thing.
\Taste and smell play a big role, of course.
\But they’re also looking at colour, exterior appearance, shape, and moisture content.
\The bacon, Stemmler said “was a bit of a crap shoot.” It can’t be cut until it’s ready to be judged, so you never know what you’re going to get (although years of experience give Stemmler a pretty good idea).
\The winning meats and the runners-up in each category were then auctioned off. Someone brought home Stemmler’s bacon for $800. Another person paid $3000 for the champion kielbossa.
\What do you do with a $3000 sausage? “I’m sure they ate it.” laughed association spokeswoman Janet Wellwood.
\The non-profit group, made up of 200 small or medium-sized meat packers, producers and suppliers, promotes safe and wholesome industry standards.
\Over the years, Stemmler Meats has always done well at the competition, but never like this.
\“This was our best showing ever,” Stemmler said. “It blew me away!
\\ While there are no \"magic bullets\" for warding off disease, a consensus of current research indicates that diets low in fat and rich in fruits, grains and vegetables exhibit protective properties against cancer and other diseases. Today's headlines are filled with mentions of antioxidants, phytochemicals and fiber, but what are the facts behind these buzzwords? \
\\"Antioxidants are specific vitamins, minerals and other substances found in the foods we eat, which studies have shown to have cancer-protective effects. These include beta carotene, vitamin C, selenium and vitamin E,\" said Melanie Polk, RD, director of nutrition education for the American Institute for Cancer Research (AICR). According to the International Food Information Council, antioxidants have been linked to reduced risk of heart disease, strokes, cataracts, some forms of cancer, as well as a slowing of the aging process. Foods rich in antioxidants include whole grains, leafy greens, cruciferous vegetables, citrus fruits, carrots, yams and tomatoes, among others. \"You get these cancer-protective antioxidants from eating a variety of fruits, vegetables and grains,\" said Polk, \"You can do little things to increase your intake of these foods, such as chopping up vegetables and adding them to spaghetti sauce.\" \
\Phytochemicals are naturally occurring substances found in foods which have a variety of protective functions. These include allyl sulfides, indoles, isoflavones and phenolic acids, which have been shown to have a variety of protective effects such as guarding against cell damage and decreasing the cancer-causing effects of certain substances. The AICR reports that some phytochemicals may actually appear to stop a cell's conversion from healthy to cancerous -- now that's a reason to eat your veggies! \
\Dietary fiber is the portion of plant-based foods that cannot be completely digested. There are two types of fiber, insoluble and soluble, and most fiber-rich foods contain both. Insoluble fiber does not dissolve in water, providing bulk that hastens the transit of wastes through the colon and helps dilute possible carcinogens. Because soluble fiber dissolves in water, it aids the digestion and absorption of food and has been shown to reduce cholesterol levels. Foods high in both soluble and insoluble fiber include wheat and oat bran, beans, apples, potatoes, broccoli, carrots and barley. \
\Diets low in fat and high in fiber have been linked to lower incidences of heart disease and certain cancers. It's easier than you might think to find ways to decrease the fat and increase the fiber in your diet. Polk suggests using ground turkey breast in chili, adding beans and corn for extra fiber. \"Or try a new grain such as quinoa topped with stir-fried turkey cutlets and vegetables,\" said Polk. \
\Together, foods containing these protective substances are often referred to as \"functional foods.\" The American Dietetic Association defines functional foods as \"any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains.\" New \"functional foods\" and their protective benefits are still being discovered. So that consumers don't miss out on the preventative substances that are still to be discovered, experts recommend that daily intake come from real foods, not supplements.\
\In short, lifestyle does play a role in decreasing the risk of cancer and other diseases. Polk recommends daily exercise, maintaining a healthy weight, and eating a diet low in fat and generous in servings of fruits, vegetables and grains. \"With turkey, you can maintain a diet that is low in fat and full of flavor,\" said Valerie Erb Tully, consumer affairs specialist for the National Turkey Federation, \"Substitute lean turkey for higher fat proteins in your favorite dishes, or combine it with vegetables and grains for a complete meal.\" A good example is Tuscan Turkey Cutlets made with cannelloni beans, spinach, tomato, carrots, onion and garlic. \"Tuscan Turkey Cutlets are low in fat, high in fiber and offer a generous variety of protective vegetables and beans for good health,\" Polk said. \
\
Examples of Protective Substances in \"Functional Foods\"\
\
| Component | \Where It's Found | \Potential Benefit | \
| Bifidobacteria | \yogurt, other dairy | \May enhance gastrointestinal system function | \
| Allyl | \garlic | \Regular intake may reduce risk of cancer and lower blood pressure and cholesterol levels | \
| Catechin | \tea | \May reduce risk of cancer | \
| Lycopene | \tomatoes, tomato sauce, red grapefruit, red peppers | \High intake may reduce risk of prostate and cervical cancers | \
| Beta glucan | \oats | \May help reduce risk of cardiovascular disease | \
| Isoflavones | \soy | \Regular consumption may lower cholesterol in individuals with high cholesterol levels | \
| Insoluble fiber | \wheat bran, brown rice, bananas, lentils, nuts | \May help reduce risk of breast and colon cancers | \
The relationship between what we eat and how we feel has long been the topic of research, experimentation and speculation. No doubt early medicine men and primitive doctors saw that some foods made people feel better and behave differently. Fortunately, we have come a long way since those days of trial and error medicine and can now plan our meals to enhance our mood and performance. \
\Regular sleep, exercise and proper diet can make an enormous difference both physically and mentally. Good athletes benefit most from proper training, adequate rest and a high-protein, high-carbohydrate diet just before a big event. This type of meal provides extra oxygen to the bloodstream, which in turn supplies the heart, brain and lungs. A similar principle applies to maintaining energy and stamina throughout the day for regular activities. A well-balanced diet that is high in protein and carbohydrates helps the body produce the energy that it needs to perform at its highest level. \
\This same diet is also critical for good mental health. During the winter months, shorter day lengths and cold weather may keep us cooped up inside. Cabin fever may set in. Understanding how food affects mood may help you eat your way to a better attitude. \
\Protein and carbohydrates stimulate production of amino acids in the brain. By eating certain foods, we can control how we feel throughout the day. Amino acids dictate how the body responds to stress, hunger and other stimuli. For example, carbohydrates trigger the production of seratonin, which is known to elevate moods and promote calmness. \
\When people experience job-related stress, they may reach for a chocolate to calm their nerves. Enjoying the taste of the candy may be calming, but the body also responds to the production of seratonin, which is stimulated by the carbohydrates in the candy. Unfortunately, the high simple sugar content in the candy produces only a brief elevation, so it is important to find sources of carbohydrates that are low in simple sugar, like fruit or juice. \
\Protein, on the other hand, bolsters the production of dopamine, norepinephrine and noradrenaline. Each of these amino acids occurs naturally in the brain and affects some aspect of our mental outlook. Dopamine and norepinephrine both increase mental alertness and concentration. Noradrenaline eases depression, curbs hunger and improves memory and mental alertness. \
\Knowing how different foods cause the body to produce certain amino acids can be a useful way to plan a nutritious, low-fat, tasty meal. Enjoying a turkey sandwich before a meeting is much more likely to boost alertness than a plain bagel or a candy bar. Adding chopped turkey to a lunchtime salad will set the proper mind-frame for a productive afternoon at the office or in school. \
\\"Using food to adjust mood is a fairly new concept, but it is certainly worth exploring. A diet that is high in protein and carbohydrates and low in simple sugars and fat is one that will lead to a healthy life-both physically and mentally,\" said National Turkey Federation Public Relation\'s Director, Sherrie Rosenblatt. \"All bodies react to food differently, so it may take experimentation and time to figure out the best balance. That, however, is part of the fun.\" \
\For example, start this experimentation with turkey. It is versatile, nutritious, low-fat and an excellent source of protein. For starters, try Turkey and Avocado in Orange Sauce or Turkey Baked with Beans and Pasta. From there, substitute turkey for higher fat meats in other recipes that combine protein and carbohydrates to eat your way to better physical and mental health. \
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