Simple
Simply mix the batter, load the bag and press OK for freshly cooked, piping hot and delicious POPCAKES® in less than a minute.
Healthy
Freshly cooked low-carbohydrate POPCAKES® are high in energy, 97% fat free and can be served with a variety of healthy accompaniments suitable for breakfast, lunch or dinner.
Versatile
Fully adjustable to make 2", 4" or 6" POPCAKES® in sweet and savory varieties offers foodservice operators limitless menu options for all occasions.
Quick
POPCAKE® delivers a freshly cooked 3-Stack in less than 90 seconds.
By using Promo Code: NRA 2010, receive 3 free commercial sized boxes of pancake mix, a $1500 value, from Popcake-NA, the official food service distributor of the world’s first automatic pancake machine.
Exclusively from Popcake
I am always skeptical about trying something new in the kitchen. To call me set in my ways is an understatement, so trying the Popcake© was a difficult proposal for me to undertake. Considering that I still use a wine bottle to roll my dough should signify my lack of technological prowess, but I was in for a huge surprise when trying the Popcake automatic pancake machine. Not only was the machine easy to use, but the results were spectacular. The numerous menu options they provide are noir and modern all in one, with specialty dishes that will become a staple of delicious diversity to any breakfast or dessert menu. The first time I used Popcake’s recipe simply titled “Double Cream and Chocolate Chip Tower,” I thought my nephews were going to move into my restaurant permanently.
Realizing the benefit of such an accessible; simple to use product, I began thinking about people who would benefit from it, and I immediately contacted a friend of mine in the catering industry. It didn’t take much prying, and she almost instantly agreed to give the Popcake a try. After giving her a few weeks to try it out, I came home to check my messages and was not surprised to hear her ranting about her new breakfast savior. She went on to say that the Popcake made for a more efficient breakfast service, also stating to me the compliments she received on the creative dishes.
As a person who rarely likes to rock the boat, I would have to say that the Popcake is a culinary oddity, creative in theory and surprising in execution. Now luckily when I sit down for pancakes I do not have to eat in order from coldest to hottest, since with Popcake my pancakes are all nice and warm. Bon Appétit!
According to a report from the CDC entitled: “Children and Diabetes- SEARCH for Diabetes in Youth,” diabetes is one of the most prevalent diseases found among children in the United States. There are two classifications of diabetes: type 1 or juvenile diabetes is diagnosed at a young age. Type 1 diabetes is diagnosed when the immune system destroys pancreatic cells which renders the pancreas unable to produce any or insufficient amounts of insulin. Insulin is a protein hormone which regulates blood sugar levels in the body. A patient diagnosed with type 1 diabetes requires daily insulin injections to live.
Type 2 or adult onset diabetes occurs when the body develops insulin resistance due to the pancreas’ inability to produce adequate insulin amounts to regulate blood sugar or the improper usage of insulin throughout the body. Type 2 diabetes is becoming more prevalent and the diagnoses rate in U.S. children and adolescents is increasing at a concerning rate. One known and primary contributor to type 2 diabetes is the excessive consumption of processed, high fat, and sugary foods.
The CDC and the National Institutes of Health (NIH) funded the research project entitled “SEARCH for Diabetes in Youth Study” to gather data regarding how many children and adolescents have diabetes, how the disease affects their lives, different treatments that are utilized, and the impact of diabetes on their daily lives. According to 2002-2003 data the overall prevalence of diabetes in U.S. youth was 24.3 per 100,000. Annually 15,000 were diagnosed with type 1 diabetes ad 3,700 were diagnosed with type 2 diabetes. This rate has continued to increase and the prevalence is more frequent currently.
The SEARCH survey indicated that the nutrition of youth with diabetes is poor and that their diet generally exceeds the recommended dietary guidelines for fat intake. Only 10% of adolescents diagnosed with diabetes met fat recommendations and a mere 7% met recommended saturated fat guidelines. This substantiates the correlation of diet and health and also demonstrates how unhealthy foods can facilitate physiological diseases.
Nearly half of the youth, approximately 50%, of the study participants were also determined to have elevated LDL (low density lipoproteins or “bad” cholesterol) levels. There was also an observable increase in the prevalence of multiple cardiovascular diseases or CVD in children and adolescents diagnosed with diabetes.
Diseases that have formerly been classified as “adult” diseases are becoming more prevalent in children and adolescents. This can be attributed as a
direct consequence of poor diet and lack of proper exercise. The U.S. diet is becoming increasing unhealthy and the increasing prevalence of preventable diseases indicates the negative impact this has on the population. Foods like Popcake pancakes that are low calorie and 97% fat free can help promote overall good health and hinder the development of diseases like type 2 diabetes through the consumption of healthful, low calorie foods.
USDA studies have found that Americans are consuming significantly more calories and foods per person on a daily basis then in the 1950’s or 1970’s. In 2000, food choices provided a total of 3,800 calories per person daily- nearly double the recommended 2,000 daily calorie intake. This amount is 500 more calories than the daily calorie intake in the 1970’s and 800 calories above 1957-58 consumption. The actual amount of daily calories consumed in 2000 was estimated to be approximately 2,700 per person. This figure still well exceeds recommended amounts. Between 1970 and 2000 daily caloric consumption increased by nearly a quarter: 24.5% or approximately 530 calories.
Of that 24.5% increase 9.5% was from increased consumption of grains (predominantly refined), 9% from added fats and oils, 4.7% from added sugars, while the smallest increase of 1.5% belonged to fruits and vegetables. With these percentages it’s not hard to see why most Americans do not get their recommended fruit and vegetable servings.
A potential parallel for the increase of calorie consumption is the increase of eating out. A USDA food intake survey has found that meals eaten out of the home accounted for 32% of total caloric consumption in 1994-96. In 1977-78, 18% of out of home meals accounted for caloric consumption. This data also suggests a correlation between increased caloric content and/or portion sizes while eating out. The increased percentages suggest that the eating out trend continues to increase.
Most Americans are generally unaware of caloric intake due to a personal disregard, unawareness, or lack of access to informational resources. A 2002 Food Marketing Institute survey entitled: “Trends: Consumer Attitudes and the Supermarket” found that 13% of those interviewed believed that caloric intake was a concern. This group was identified as “very or somewhat concerned” about their nutritional habits.
U.S. meat consumption has reached record levels. In 2000 consumption of red meat, poultry, and fish was estimated to have reached 195 pounds per person annually. This total is 57 pounds more than in the 1950’s.
Studies have also shown that Americans are consuming more high fat dairy products such as cheeses while consuming less healthful dairy products like milk. In 2000 Americans ate four times more cheese and drank 38% less milk than in the 1950’s. The average annual cheese consumption had increased 287% between 1950’s to 2000 from 7.7 lbs. annually to 29.8 lbs. An increase in the consumption of convenience foods is believed to be a factor in the increase of cheese consumption. More than half of the cheese consumed is from commercially manufactured and prepared foods such as: pizza, fast food sandwiches, spreads, sauces, and packaged snack foods.
Milk consumption per person declined from 36 gallons in the 1950’s to less than 23 gallons in 2000. Milk contains high amounts of calcium- the primary component of bones and teeth and is
essential in maintaining bone health, particularly for women. The consumption of more sodas, artificially flavored fruit drinks, and teas have replaced the consumption of milk. These drinks lack the nutritional benefits that milk has and can actually be a health detriment due to high calorie and sugar levels and lack of healthy, natural ingredients.
From 1997-2000 the consumption of added fats increased 17% from 64lbs. to 74.5 lbs. A 2000 Roper Reports Survey of U.S. adults found that 70% of Americans ate whatever they wanted with no regard for fat or caloric content. This demographic increased from 58% in 1997. The average use of additional fats and oils in 2000 increased 67% from 1950’s usage. This percentage excludes naturally occurring fats in foods. In 2000, Americans consumed 3 3/5 times more oil than in the 1950’s and twice as much shortening. In the 1950’s fats and oils contributed 41% of fat to the food supply. By 1999 the fats and oils group contributed 53% to total fat amounts- a 12% increase. This increase is generally attributed to a higher consumption of fried foods, high fat snack foods, and the increased usage of salad dressings. USDA food intake surveys have found that margarine, salad dressings, mayonnaise, cakes/sweet baked goods, and oils continue to consistently appear in the top 10 foods for fat contribution.
There is currently an inverse relationship in the American diet between how much whole grains should be consumed and actually are consumed. Many of the grains servings in the American diet are from refined grains which lack most of the healthful benefits that whole grains have. In 2000 per capita use of flour and cereal products increased to a 200lb annual average- up from 138lbs in the 1970’s and 155lbs in the 1950’s. In 2000, most Americans met or exceeded the recommended 10 servings of grain daily. However, these servings generally omitted the recommended three servings of whole grains daily. According to a USDA 1996 survey, only 7% of Americans met the daily whole grain recommendation.
American sugar consumption has also increased significantly. In 2000, American consumption of sugar was estimated to be 152 lbs. per person. This equates to 32 tsp. of additional sugar daily. Consumption of caloric sweeteners such as sucrose and high fructose corn syrup increased 43 lbs. or 39% between 1950-59 and 2000. The USDA recommends a maximum amount of 40g of added sugar consumed. This is equivalent to 10tsp. or one 12oz. soft drink. Sodas account for 22% of the consumption of refined and added sugars in 2000 an increase from 16% in the 1950’s.
Data has consistently shown that Americans are not only eating too much, they’re eating too much of the wrong foods that are calorie dense and high in fat and saturated fat. Regular physical activity, reduced portion sizes, and incorporating low fat and low calorie foods like Popcake pancakes into one’s diet can help combat the obesity epidemic that is currently gripping America, reduce body weight, and promote a healthy lifestyle.
The following data was obtained from The Healthy Eating Guide. According to the American Heart Association (AHA) and the World Health Organization (WHO) suggests that no more than 7% of total calories consumed should come from saturated fat sources. A Harvard study is investigating the possible link between trans fat consumption and its role in 30,000 premature coronary deaths annually. The American Medical Association (AMA) recommends that trans fats account for less than 1% of total caloric intake for a 2,000 calorie diet. This percentage equates to less than 2grams daily.
Simple diet modifications such as substituting whole grains (complex carbohydrates) for simple carbohydrates (found in refined grains) could reduce the risk of heart disease by as much as 33%. Whole grains also contain many healthy nutrients that the refining process destroys. Complex carbohydrates also take longer for the body to break down and digest. This produces a feeling of fullness for a longer period of time and can aid weight loss.
The Institute of Medicine recommends that adults consume .4g of protein per pound of body weight daily. Americans typically consume more protein than recommended and obtain protein from high fat and saturated fat sources such as red meat. Ideally protein sources should come from lean meats such as poultry or fish, or sources such as soy.
A National Institutes of Health study on sodium found that adults with hypertension who reduced sodium intake by 25-35% had a 25% lower risk of developing cardiovascular disease over a 10-15 year period after following a reduced sodium diet. This study suggests that small changes in diet can have significant and long term health benefits. Another small change in diet that can have substantial health benefits is the reduction of soda consumption. The average American consumes 526 12oz. sodas annually or 1.5 cans daily. Omitting soda can reduce more than 6,000 calories per month which equates to 21bs. of weight loss per year.
Fast food consumption is an unfortunate staple of American’s diet and their ever expanding portions and waist lines of Americans indicate the health problem that fast food is becoming. Over $140 billion dollars is spent on fast food annually in the U.S. More than 25,000 fast food chains exist in America an astounding 1,000% increase since 1970. American children are also targeting by fast food corporations. In 2007, fast food advertising franchises spent $294 million on marketing that was directed at children. A typical cheeseburger kids meal at McDonalds contains 640 calories and 24g of fat.
This one meal contains more than half of the total calories that a child should consume in a day. Since the 1970’s fast food portions have tripled in size. It’s no wonder that concurrently child obesity rates have also tripled, while adult obesity rates have doubled. Current estimates conclude that 30% of children ages 2-19 are overweight or obese and that 1 in 3 children born in 2000 while develop diabetes in their life time. Obesity in infants is also on the rise. In infants ages 6-23 months the obesity prevalence in this demographic increased from 7.2% in 1976-80 to 11.5% in 2003-04. In 2003-04 nearly 14% of children ages 2-5 were overweight which an increase from 10.3% in 1999-00. An unpublished study from the University of Missouri Kansas City School of Medicine found that the artery walls of obese children and teens or those that have high cholesterol ( a common health problem from obesity) are as thick as the artery walls of a 45 year old.
Approximately 40% of adults ages 40-59 are obese. If current trends continue, by 2048 100% of Americans will be overweight or obese. Not one American will be of a healthy body weight. From 1960-2004 the prevalence of overweight increased from 44.8% to 66% in U.S adults ages 20-74 while obesity prevalence increased from 13.3% to 32%. The majority of these increases occurred in only three decades, beginning in 1980.
sinden.org
The following data was obtained from an article entitled: “Fast Food Consumption of U.S. Adults: Impact of Energy and Nutrient Intakes and Overweight Status” published in the Journal of the American College of Nutrition. The data for the article obtained for study and comparison was taken from two USDA surveys regarding U.S. adults and their fast food consumption: one from 1989-91 and one from 1994-96.
This study noted that there was an observable increase in the correlation between the increase in hours of the American work week and the amount of meals that were eaten outside of the home. In 1993, 38% of money for food was spent on out of the home meals. This figured increased to 42% in 2001. The number of people who patronize fast food restaurants has increased over three decades. In response, the number of fast food places has increased several fold to address the increase in patronage. The 1989-91 survey found that 1 in 6 U.S. adults ate fast food. This number increased in the 1994-96 survey to 1 in 4 U.S. adults.
The USDA survey conducted in 1994-1996 found that both male and female U.S adults who consumed fast food regularly had substantially higher intakes of calories, total fat, saturate fat, carbohydrate, and added sugar than those who did not consume fast food on a regular basis. This same survey also found that the group who ate fast food on a more frequent basis had lower intakes of nutritious foods and drank twice the amount of non diet sodas. The soda intake could be linked to the offering of sodas with most fast food value meals offered in most fast food chains.
The USDA survey also found that one fast food meal provided more than 1/3 of the daily recommended calorie, saturated fat, and total fat amounts. Additionally, those who consumed fast food on a regular basis had diets that were lacking in vitamin A, carotenes, and vitamin C densities. These nutrients are antioxidants that promote good health and aid in the prevention of cancer and other health conditions.
fastfoodcritic.com
Fast food consumption is also associated with deficient calcium and magnesium densities which support bone health. This is an issue for women in particular as deficient calcium densities can often lead to bone diseases such as osteoporosis later in life. Those who consume fast food on a regular basis are more likely to have an unhealthy BMI- 25 or higher which is classified as overweight.
Additionally, substantial differences in calories, caloric intakes, and macronutrient intakes were observed and linked to fast food consumption. The USDA study found that eating fast food increased daily caloric intakes, increased caloric density, and simultaneously decrease micronutrient densities.
Essentially, fast food is detrimental to good health and a balanced diet. The survey found that fast food was consumed by all socioeconomic and demographic groups indicating a far reaching and nationwide consumption. The study found a connection between how often a person eats fast food over a period of time and weight management. As a nation, caloric intake had increased over twenty years.
To combat this trend, foods like POPCAKE pancakes which are low calorie and 97% fat free can be incorporated into a diet that is nutritious and promotes healthy weight. Additionally, low fat and calorie foods such as POPCAKE pancakes should be included in a balanced diet that is rich in fruits, vegetables, whole grains, lean proteins, and low fat dairy products. A regular exercise regiment is also important to reach and maintain good health and a healthy body weight.
Popcake on Google