Summer is a great time to find deliciously ripe, fresh berries, peaches, nectarines, apricots, plums, and cherries, and often they are less expensive now than other months in the year. The less fruit has to travel from orchard, berry patch or farm to your fork, the more nutrients it has and, just as important, the better it tastes.

In addition to a variety of vitamins, minerals and dietary fiber, summer fruits are loaded with beneficial plant compounds that act as anti oxidants, quell chronic inflammation, lower cholesterol and blood pressure, and in some cases fight cancer cells. All this and flavor too!

Unfortunately, sugar has gotten such a bad rap in general that people speak negatively about eating fruit because it has “too much sugar.” For the record, the problem “sugars” are not generally those found naturally in whole fruit but the added or processed sugars. If you have diabetes or other blood sugar problems you do need to pay attention to the amount of fruit you eat at one time and fruit juice (even made with 100% fruit) can spike blood sugar. Also, some people are sensitive to the natural fruit sugar called fructose and need to limit the amount they eat as well because too much can make them feel bloated or gassy. For most of us though, eating too much fruit is not a problem because the high water content and natural dietary fiber in the whole fruit fill us up before we overeat it.

In keeping with our August theme of preserving the harvest, the other thing you need to know about fresh fruit (whether it’s wild huckleberries or cultivated peaches from local gardens and farms) is that it tastes better frozen than anything you buy already frozen. Freezing your own fruit is easy and when you take advantage of summer prices, economical. There are many resources that tell you how to easily freeze fresh fruit including these websites:

• Pick Your Own
• University of Minnesota Extension Program

Post contributed by Mary Howley Ryan, MS, RD – nutrition consultant to the Jackson Whole Grocer.

First, as a health care provider in an often EXTREMELY litigious culture, when asked about raw milk by clients I need to think about liability. It may be true that a few deaths each year from food borne illnesses are attributed to raw milk but statistics represent real people. I don’t want my clients (or anyone else’s for that matter) to get sick or die because I told them to drink raw milk. Now a farmer who has fed her family raw milk for years with no ill effects may not give this a second thought, but then her kids aren’t likely to sue her if things go badly.

As a dietitian passionate about the benefits of a diet based on whole foods, raw milk poses more of a challenge. In concept I like the idea of drinking milk straight from the cow in its natural, unadulterated state and have enjoyed raw milk, yogurt and cheese at different times from local sources. But the pasteurization of milk is an example of processing that can benefit both consumers and manufacturers in our industrialized food system. Pasteurization does kill some (though not all) of the potentially dangerous microorganisms in milk (benefits to milk drinker) and it extends the shelf life of the milk (benefit to milk manufacturer and all involved in the supply chain). Realistically, these benefits go both ways in that “safer” milk may mean fewer law suits and longer shelf life helps keep cost of milk down.

Nutritionally speaking, it is true that some naturally occurring nutrients in raw milk are destroyed by pasteurization, though the degree to which this happens varies with the process used (simple pasteurization, ultra heat methods, etc.). There may be more beneficial fatty acids, special proteins that help us absorb or use folic acid (folate binding proteins), and beneficial bacteria (probiotics) in raw vs. pasteurized milk, however extensive research in this area is lacking.

Also, raw milk is not the only source of these nutrients and probiotics. So, from a nutritional perspective, at this point there just is not enough objective evidence to convince me that the benefits of drinking raw milk outweigh the risks, at least for the general population. I’m thinking in particular about high risk groups like kids, elderly, and people with compromised immune systems who are most likely to get really sick or die from the pathogens that may be found in raw milk.

Of course there are many other foods we eat knowing there are risks involved but we either really like the way these foods taste, don’t realize there are risks, or believe the health benefits outweigh the risk of illness. I’m thinking raw sushi, sprouts, lettuce, and let’s not forget the food that probably sickens (and kills) the most people every year, ground beef. In fact this is where the consumer freedom arguments kick in and cries of nanny-ism abound. We live in a dangerous world and take risks all the time. At what point must the government step in and protect us from ourselves? (No answers for this one, just laying it out there.)

In fact it is this aspect of the debate that probably gets me fired up the most. I can’t help thinking that while government agencies fret about raw milk, the largest outbreaks of food borne illness in recent years are linked to hamburgers, eggs, chicken, peanut butter, and various vegetable crops tainted by pathogens spread by animal matter. I think about the fact that contaminated ground beef cannot be tracked to its source due to current laws and food industry practices, yet thousands are sickened by this food every year. Just over a month ago (June 2010) there was a recall affecting nearly 40,000 pounds of ground beef from manufacturing plants in New York and California.

Meanwhile, according to the CDC “from 1998 to May 2005, raw milk or raw milk products have been implicated in 45 food borne illness outbreaks in the United States, accounting for more than 1,000 cases of illness (CDC, unpublished data, 2007).” To further put this into perspective, according to data supporting a recent bill proposed by Senator Jon Tester (D-Mont) to improve the meat inspection and tracking process:

Roughly 73,000 Americans are sickened annually by E. coli, 2,000 are hospitalized and 60 are killed, according to the Centers for Disease Control and Prevention. Medical costs associated with E. coli exceed $405 million a year.

So, on one hand people are clamoring for a better system to make our food supply safer on the heels of numerous outbreaks of food borne illnesses (most would admit this is a good thing – unless you own a meat packing plant), while other people want the government to stay out of their business and let them drink raw milk (knowing there are higher risks of contamination by food borne pathogens). What’s the government to do?

Finally, while I agree that changing our food system to foster more localized food production and distribution, including better care for its animals, could be safer in terms of sanitation and ultimately decrease contamination risks. At the very least this type of system would make it easier to track problems and affect fewer people when pathogens do contaminate a food. But here’s the reality: our entire food system isn’t going to change overnight. In the meantime, allowing the sale and distribution of raw milk is tricky. Currently 25 or so states have some kind of legal raw milk sales, though some are just for animal feed and not human consumption. However, I worry that if we encourage raw milk consumption on a larger scale, big agribusiness will be lured into the fray to cash in on this current food trend, just as it has with organic and “natural” foods. I suspect such a transition would not help small farmers.

To wrap this up, professionally I don’t recommend raw milk. There may be nutritional benefits to raw vs. pasteurized milk (in fact I suspect there are and we will learn more with further research on the topic) but today the evidence of nutritional superiority isn’t compelling enough to balance the risk of contamination, especially for vulnerable people (kids, elderly, sick, etc.). As for the consumer freedom part of the issue I think if raw milk is legal then people can weigh their own risks just as they do with other adventurous eating habits like raw sprouts, sushi, and of course, burgers.

Post contributed by Mary Howley Ryan, MS, RD – nutrition consultant to the Jackson Whole Grocer.

Now before everyone gets their panties in a wad suspecting too much government interference or the big, bad corporations setting some kind of precident the little guys are expected to follow, let’s try to look at the situation with an open, rational mind.

First, for the uninitiated, kombucha is a fermented tea that is claimed to cure everything from cancer and HIV to baldness (for the record, the latter is most certainly not a disease but apparently hair growth is big business). Though little scientific research exists to back up the various health claims, kombucha has become wildly popular in the US and is made both commercially and in home kitchens everywhere these days.

The process of making kombucha starts with green or black tea, some kind of sugar and a yeast and bacteria combo called either “the mother” or “the mushroom” (I’m sure one’s choice of nomenclature here speaks volumes about the brewer but that’s fodder for another blog). According to several sources kombucha normally contains less than 0.5% alcohol but may contain higher levels depending on several factors, some of which are still not well understood – hence the current problem.

You see fermentation is by definition the conversion of some kind of carbohydrates (sugars) to alcohol (ethanol) and carbon dioxide. Fermentation can also be used to create acids for food preservation (think sauerkraut, kimchi, and yogurt). According to a recent NY Times piece a beverage industry publication suggested bottled kombucha may continue to ferment in the bottle and can contain up to three percent alcohol – the amount in some beers.

So you can see the dilemma. Kombucha is sold as a non-alcoholic beverage. Say a pregnant woman drinks kombucha thinking she is doing something healthy for herself and her baby. Low and behold the baby is born with Fetal Alcohol Syndrome despite completely shunning  alcohol during her entire pregnancy. I suspect if she’d been getting her kombucha fix at a Whole Foods Market they’d hear about it – in court. Whether she’d win or not is another issue.

The other two pieces of information you need to know are 1) several suppliers of kombucha pulled the stuff prior to the Whole Foods announcement and 2) the US Treasury Department issued a warning about selling kombucha with an alcohol content above 0.5%. (It is interesting to note the government warning did not originate from any of the  agencies charged with watching out for public health but instead it was the branch concerned they may be missing out on the precious tax revenue this potentially new alcoholic beverage would generate! In fairness however, the statement did include concern for pregnant women and others who may be negatively affected by unintended alcohol consumption…it’s just interesting to me that it was the treasury dept. that spoke up first.)

I guess in light of the fact that the last time kombucha made big headlines it was due to a death and a serious illness in Iowa that were possibly linked to batches of “home-brewed” kombucha, this current publicity isn’t the worst case scenario. The “buyer beware” message here is that if you are drinking kombucha and are not supposed to have alcohol for any reason, you may want to stop for a while until this thing is sorted out. I also wouldn’t recommend feeding it to your baby or young children, or your elderly grandparents who may have immunity issues or be taking medications that don’t mix well with alcohol.

Yes it’s a bummer that Whole Foods and “Big Brother” are watching their behinds and revenue streams respectively, thus inconveniencing kombucha drinkers all over, but at heart I’m sure they are doing what they think is right. For those of you who enjoy kombucha and consider the possibility of getting a buzz from your daily tea a bonus, there is nothing to keep you from finding a “mother” or “mushroom” and making your own concoction at home.

This post contributed by Mary Howley Ryan, MS, RD – see the Nutritionality page for more about Mary.

Standing in my friends’ greenhouse, snipping peas got me thinking…it’s finally summer. It’s summer because my legs are bare and I am letting the stem fuzz from the peas tickle me into my meditation of checking for peas ready to be picked, flipping leaves and asking vines to move to the side. I was in the greenhouse for nearly two hours. Just hanging out absorbing their presence and their bounty.

Yes, finally, summer.

It got me thinking about how we interact with our outside life. We play on it, we travel it, we shape it, we sometimes race it and sometimes but perhaps not often enough, we just linger in its being, finding many answers amid its beauty.

At this time of year, we’re officially sleeping with the windows open and maintaining some dirt underneath our fingernails. 10pm shows up by accident and in truth most of us forget each day that it may be a workday tomorrow.  With the endless hours of light and our inner child peeking out whenever possible, there are a number of ways to spend time enjoying the summer sun and some of the more subtle elements.

Last week, I was speaking with Cathy Shill and Dragon Lady about their workshop,  “Plant Communication: Attune to Nature for Emotional and Spiritual Well Being”. Cathy Shill, biologist and nature guide, and Dragon Lady, herbal and plant communicator, have designed a workshop and guided outing where individuals can learn about plants, their essences, medicinal properties, and habitats. With so many people out in the backcountry or even just walking along the Snake without a good glossary of what plants you might think are edible and those that are poisonous, this workshop definitely offers the best of both identification and communication. Water Hemlock is deadly but if you know what you’re looking at, you can begin to appreciate its immense strength.

Both dL and Cathy consider the plant world one of the highest sources of energy not just for the planet but for our consciousness, “by centering and connecting to ourselves, we will learn to open to receive from the plant world. We will explore different environments and connect with the plant communities that reside there.”

The workshop really hopes to not just display but internalize the interdependence of the species, the interconnection of elements and to truly see that our life force for everything we do, begins with plants.  Dragon Lady describes this as she describes her practice, “I have learned to listen and how to trust. By working with people and plants, I get to observe the life cycle of both and that’s how I match plants and people.”

I asked them to talk about some of their more significant plant as I absorbed the essence of their workshop. And both ladies immediately referenced their friends with complex and sturdy root structures. dL has some favorite pine varieties out Cache Creek that just send her. While Cathy thinks about cow parsnip’s big, supportive stalks and then realizes it’s really just all perennials with good fleshy roots.

The workshop will open and close, honoring the cardinal directions and finding plants’ totems. For more information visit http://www.connectretreats.com.

As we honor our bodies and prepare ourselves for our daily practices with discipline and fun, we should be mindful of the subtle and quiet elements that watch over us. While you’re hiking, eating or speaking with plants, you’re opening up your Root, Throat and Crown Chakras.The energy we receive from these can sources can truly unearth us.

Cheers,

Tibby

Another change in habits that accompanies grilling for me is eating more meat – beef, pork, lamb, and when available wild game. Last night as I perused the meat section for tasty grillables I thought about how much my consumption patterns have changed over the years. Some of these changes were inspired by my nutrition education and desire to eat in ways that promote good health in light of my family history of heart disease, cancer and various conditions related to both diseases. Other changes are linked to concerns about our industrialized food system that negatively impacts the planet and all of its inhabitants. These various concerns have lead me to eat lower on the food chain more often – that is, more plant foods and fewer animals foods, all in all, a goal I am comfortable with on many levels.

However, last night as a package of beef tips called out to me and I envisioned tossing them in some olive oil, fresh lime juice, chili powder and a pinch of sea salt to accompany the medley of grilled tri-colored bell peppers and onions I’d already decided would be the focal point of the meal, I was reminded that I also advocate the enjoyment of food. Thankfully I really like a variety of plant foods but I also enjoy good quality, well-prepared meat occasionally and I don’t think this is inconsistent with my overall dietary goals. I have no problem with vegan diets but have long known I am not a candidate for any type of highly regimented and restricted diet, mainly because I don’t believe such a diet is necessary for everyone all the time.

Somehow, eating those delicious grilled steak tips last night, accompanied by the grilled vegetable medley, fresh organic locally grown greens, black beans, corn tortillas, salsa and fresh guacamole was liberating. I was practicing what I preach. The meal was a pleasing mix of high quality food enjoyed in a leisurely, very mindful way, with the bonus of being outdoors in the excellent company of my husband. Happy Sumer Solstice!

Contributed by Mary Howley Ryan, MS, RD – for more about Mary see the Nutritionality page.

Tomorrow me (Tibby) and Steve (our Director of Sustainability) will be on the square for the Food and Heritage Festival with JWG’s local mini market. We’re bringing Wonderful Wyoming Honey, the Bunnery’s Granola, Ballard Dairy products, Saucy Sisters mustard, HD Dunn Ground Beef for sliders, Huckleberry Jams, BBQ Sauce & Chocolate and that’s not even  a small slice of the list! We’ll be selling Huckleberry Lemonade,JWG bakery delights (YES, there will be LEMON BARS), and the amazing dips and hummus that JWG Deli makes from scratch…and more but we’re not going to share all our surprises.  I will say though that we have demos through out the day including Green Goodness with Cara Libertore, grilling with Jeremy Horn and Natural Care demos throughout the day.

Please stop by on the square and visit us! We’re going to be sharing our space with Molly and Slow Food of the Tetons. We’re anxious to tell you about the wonderful programs that are happening in the Tetons and most importantly, we’re really looking forward to explaining the Vertical Harvest project for a year round green house BECAUSE Vertical Harvest had made it to the final rounds of Green America’s Green Grants process!

Vertical Harvest is one of the top-ten projects out of hundreds of nominees to possibly win a green-grant from Green America with the chance of receiving national attention. Green America is holding an online vote for this process that runs from Thursday, June 17th to Monday June 21st.  Please vote for Vertical Harvest at http://www.greenamericatoday.org/greengrants/index.cfm.

Vertical Harvest is a collaborative project to grow produce locally using vertical greenhouse technology and sustainable energy systems, and to create an inclusive working environment for our citizens with disabilities. To learn more, visit www.verticalharvest.org.

One problem is that processed food doesn’t taste or look as good without salt. In addition to preserving food, salt provides and enhances natural flavors, covers up bitter and other unpleasant flavors that may be present in foods, and contributes to both the texture and color of many processed foods. As we have increased the amount of restaurant, packaged, and other processed foods we eat over the past few decades we have acquired quite a taste for the salty stuff. (By the way – this tidbit of info is important. We have acquired a taste for excessive amounts of salt…we aren’t born with this hankering.)

A recent NY Times article gave a fascinating account of the food industry’s struggles with the whole salt issue, past and present. (It’s a good read if you have a few minutes and an interest in the subject.) But what I found most interesting about the latest industry response is that they claim the only way to reduce the salt in many processed foods without sacrificing flavor (and in many cases texture and color) is to use more expensive ingredients. Of course this would dip into industry profits and probably still raise the price of these foods for us consumers. But wouldn’t that make all of the highly engineered and processed foods that have been tempting people away from healthier foods more in line with the “true cost” of such foods?

 These hidden costs of processed foods include both health and environmental impacts. All of that processing requires energy and wide range of resources. Unfortunately, when we draw attention to the fact that our food supply needs a lift in terms of quality and it may be time to pay the “true cost” of such foods the elitism accusations start flying. It is a disturbing reality that many of our country’s poorest people do not have access to fresh foods or cannot afford them even when available. This situation is criminal and though it’s currently being addressed in some places, this problem definitely needs more attention.

In the meantime, for those of us who have access to whole or minimally processed foods (like the incredible selection at the Jackson Whole Grocer!) the salt issue provides added incentive to make changes. The food industry is making some effort to lower the sodium content of some processed foods so if we choose these options when we do buy packaged and processed foods we will spur their efforts along. Now that the growing season is upon us in the mountains (or close anyway) we can re-train our palates to enjoy the inherently flavorful fresh foods from gardens, farmers markets (including the in-store farmer’s market at the JWG), CSAs, grocery stores, and restaurants that feature these foods. Because the industry representatives are right about one thing – higher quality ingredients is what makes food taste good!

Post contributed by Mary Howley Ryan, MS, RD – see Nutritionality page for more information about Mary’s credentials

So, here is the secret: make beans taste good and learn how to make them easier to digest.

First: digestibility. Humans do not naturally produce the enzymes needed to break down certain sugars in beans. The bacteria in our digestive tract are left to this task – a process that can cause flatulence when beans are not consumed regularly or are eaten in large amounts. Some natural foods that can help you digest beans include the sea vegetable kombu, and the spices cumin, anise and coriander. Soaking dried beans prior to cooking and using fresh water to cook the pre-soaked beans can also reduce the level of indigestible starches in the cooked beans.

Sprouting is another way to increase the digestibility of some beans – especially lentils, mung beans and garbanzo beans (or chick peas). Soak beans (1 cup dry: 3 cups water) overnight or at least 8 hours. (Variety and age of beans affects time required for soaking and sprouting.) After soak, rinse beans thoroughly and place in a jar with holes in the lid or spread on a baking sheet covered with cheesecloth. Allow to sprout for 3-4 days. Beans will be crunchy but not hard and have small white “tails.”

Second: taste. If you have an adventurous palate then look to ethnic cuisine to help you learn how to make beans taste delicious. Indian, Mexican, Thai, Japanese, Chinese, Middle-eastern, Mediterranean, Cuban, and many other cultures use beans as staples in many dishes. If you eat at ethnic restaurants order bean dishes so you can try different flavors and get ideas. Peruse ethnic cookbooks or cooking websites to find recipes that use beans.

Another way to introduce beans is to replace half (or all) of the meat in your favorite recipes with some kind of bean. White beans are great in pasta dishes and chicken soup; black beans in tacos, burritos or mixed into salsa; edamame (green soybeans) are delicious in stir fry or mashed with some lemon juice and salt as a spread for crackers. There are many varieties of hummus (traditionally made with garbanzo beans or chick peas) that make great dips for veggies or sandwich spreads. One of my easy summer go-to meals is grilled fish or burgers with baked beans and salad.

For the record, eating more dietary fiber in any form can cause digestive distress (fruits, veggies, whole grains, and beans) but beans tend to get the bad rap for these effects. If you decide to dramatically up your intake of plant foods, drink more water and eat more cooked than raw foods until your body adjusts. The time it takes to adjust to a high fiber diet varies quite a bit from person to person so listen to your body – but don’t give up, it’s worth the effort!

Contributed by Mary Ryan, MS, RD – learn more about author by clicking the Nutritionality page above

• Parents refuse to give kids a sports drink because it has “too much sugar.”

There is no question many kids and adults eat and drink way too much added sugar. The problem here is that “sugar” is the whole point of a sports drink. Sugar is easily converted for energy during physical activity. While a sports drink may not be necessary if the activity lasts less than 60-90 minutes, during the summer months the heat, altitude (when playing up in the mountains), and dryness all add to your kids’ fluid needs.

Sports drinks can be an easy way to help kids fuel their activity, replace the stored carbohydrate (also called glycogen) used in activities, along with some electrolytes and fluid lost in sweat. There is no magic in these drinks but they are also not the worst thing your kids can have – especially when they are active. There are many recipes online to make your own version of a sports drink if you prefer to use honey or pure maple syrup in place of the white sugar or High Fructose Corn Syrup found in many commercial products (this will save you money too).

• Parents feed the whole family a low carb diet.

Many adults choose to restrict carbohydrates as a way to lose weight. Though this approach can work and there are many nutritious versions of low-carb meals, this is not appropriate for active kids – even if they are overweight. Certainly choosing healthier carb foods like fruits, starchy vegetables prepared with their skin (and not deep fried!), whole grains, and legumes is a good strategy for overall health. But feeding your active kids a hunk of protein and green salad for dinner after an active day of sport or other activities does not allow them to replenish carb stores (glycogen). This is especially important when they are consistently active and can affect their energy levels, irritability, and mood the following day.

For active kids there are situations when more refined carbs like bagels, crackers, and chocolate milk may be better for quick energy before or after a sports event, or between multiple events (soccer tournament). Meals or snacks made up of foods high in fiber, fat or protein take longer to digest – even if they are “healthy” foods.  Think of the healthier, nutrient-dense foods as your kids’ nutritional foundation and the more refined foods (and beverages) that digest quickly as fuel for activity.

• Health or weight conscious parents unknowingly restrict calories of active kids.

Active kids need calories to grow and to fuel their activities. If they aren’t getting enough calories they are not getting enough of other important nutrients like carbohydrates, proteins, fats, vitamins, minerals, and phyto (plant) nutrients they need to grow, build bone, and play hard. While it is easier to make changes in the whole family’s diet for foods like low or nonfat milk and yogurt or not buying certain snack and dessert foods, active kids may need more calories than other members of the family. Additional access to healthy foods for between meal snacks like fruit and veggies, whole grain crackers or bread and nut butters can help active kids get enough fuel.

• Too big of a gap between meals.

This is a problem for many adults too but for kids it can be especially difficult. During the school year this is particularly challenging for active middle and high school kids who don’t have scheduled snacks and lunch time may be several hours after breakfast or before after school activities. During the summer months this can be challenging due to less structure during the day. As a general guideline, active kids probably need something to eat every 3-4 hours. (This is also a strategy that can help adults trying to lose weight or maintain a healthy weight.) Crabby moods or sudden fatigue are a couple of signs your child or teen may need a snack or a drink.

Post Contributed by Mary Ryan, MS, RD of Beyond Broccoli – see “Nutritionality” page for bio

The part about this article that annoys me is that headlines like this take our attention away from some really important issues related to organic foods and overall health. In fact, the final two paragraphs of the article are probably the most important information and didn’t make headlines. This is where the researchers point out that both people and the environment may benefit from organic foods because these foods are made without the use of conventional pesticides, synthetic fertilizers, antibiotics or hormones. The current study did not look at the possible health benefits of “reduced exposure to those substances.” This begs the question – why are we giving so much attention to studies that aren’t investigating the most important questions?

There are studies that compare organic versus conventional foods and find higher levels of specific nutrients and beneficial plant compounds in the organic foods. But now that organic foods have gone main stream there is likely a difference in the nutrient content of organic foods that come from large scale production and have a long journey to your table, compared to the produce you get from your local organic farmer. In fact even local conventional produce will likely have higher levels of these nutrients than its jet-setting counterparts. However, the comparison of specific nutrients still misses some key points in the “organic vs. conventional for best health” discussion.

First, we are slowly learning about some individual chemical compounds that may cause or contribute to the development of cancer, interrupt the work of important hormones, or mess with our immune cells. We don’t know the long term health impacts of the chemical cocktail we are currently exposed to from combined food, air, and water, and frankly we may never know. Think about it. How would you begin to design a study that looks at what each of us gets from all of these areas? (Not to mention confounding factors like exposure to nasty off-gassing from carpeting, new car upholstery, passing traffic on our daily lunchtime walk,…it is overwhelming to think about!)

I have observed that many people who are concerned about the health of humans and the planet shift towards eating more organic foods. Lately the trend has expanded to include more locally produced food when it’s available and this food may or may not be USDA-certified organic. Movies like Food, Inc. and books by popular authors like Michael Pollan, Barbara Kingsolver, Marion Nestle and Alice Waters have raised the general consciousness related to our industrialized food system. Though “organic food” no longer solely represents the radical minority of counter culture hippies and tree-huggers it still represents change.

When you buy organic, especially in a depressed economy, you need to really think about your food choices because it is generally more expensive to buy these foods. The upside to this switch from a nutritionist’s perspective is that spending more money on organic foods can leave less money for the junk food that truly endangers our health. Sure there is organic junk food too but even those purchases may help behavior if the added cost of choosing organic chips or cookies means you eat fewer of them or eat them less often. These are observations I’ve made based on both clients in my practice and customers I’ve spoken with at the Grocer – there is no research to back me up on these benefits but to dismiss the possibility of these health benefits is a mistake.

Finally, we really need to break away from our nutrient focus when it comes to food. Yes, Medical Nutrition Therapy used to manage specific diseases or conditions does evaluate nutrients to make sure people get enough of some and not too much of others. But in general, as Michael Pollan and others so eloquently point out, we eat food not nutrients. We need to think about the quality of the food we eat and how it is grown or raised. We need to think about where it comes from and the resources needed to get it from farm to fork. Our health depends on a much broader view of nutrition than inflammatory headlines like the one that started this rant depict.

The good news is that there are a lot of people who aren’t waiting for the double-blind, placebo-controlled clinical studies to tell them what to eat. They are choosing food based on this broader notion of collective health for humans and the environment (in addition to taste and enjoyment of course!). Choosing organic foods does not guarantee we will be healthier but it certainly demonstrates that we are at least thinking more about what we eat.