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"People, for good reason, are tightening their belts and are less willingto pay for food as a luxury," says Dine to Thrive President Wade Armstrong."I don't see my food as a luxury; I see great-tasting, nourishing food as anecessity."
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With meals designed around the findings of researched reports from groupslike the World Health Organization[1] and the American Institute for CancerResearch[2], as well as more than 25 peer-reviewed studies, Dine to Thrive'smeals were created to make eating right easy. All the dishes, whethertraditional American-, Asian- or European-inspired, are prepared using thecutting-edge sous vide method, which preserves nutrients and delivers flavorwithout extra fat, salt, or chemicals.
According to the US Bureau of Labor statistics, healthcare and food costshave each increased more than 4% for the typical family. To help combat this,Armstrong cut the price of his meals from $25 to $15 hoping, "a lot morepeople can discover how easy and delicious it can be to eat right for theirbodies."
The Dine to Thrive menu rotates weekly, so the company's customers canenjoy a variety of fresh tastes. "Our chef goes shopping each week only afterthe orders have come in," explains Armstrong, "and I wanted to make thispersonal experience accessible for more people to enjoy."
Dine to Thrive delivers gourmet meals -- designed based on the latestscientific evidence from peer-reviewed journals -- that may help fight andprevent cancer, to customers throughout the United States. For moreinformation, please visit: http://www.dinetothrive.com.
For more information about this topic, or to schedule an interview withWade Armstrong or one of Dine to Thrive's nutritionists, contact him at(310) 729-2968 or [email protected].[1] http://www.who.int/cancer/prevention/en/index.html [2] World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007
SOURCE Dine to Thrive
