November 11th, 2008
The Price of Sugar - The late, great Paul Newman narrates this documentary that looks at human cost of producing sugar. The film examines the working and living conditions of Haitians as literal slaves in the Dominican Republic sugar cane fields. I’ve not seen this yet, but the trailer alone is a real eye opener.
Kidney Stones in Kids!? - A disturbing article in the NY Times about the increase in children developing kidney stones. Once reserved only for older people, usually as a result of elevated sodium intake and decreased hydration, this painful condition is now showing up in kids as young as five! Yet another reason to stay away from processed foods and drink your water!
Cell Phones Can Pop Corn - Ok, this is just plain scary. And funny, but mostly scary. Just watch the video…
FDA Conspires with Plastics Industry over BPA - Yet another move by the FDA that shows just how bogus and corrupt an agency they are. A new report by a scientific panel shows how the FDA turned a blind eye to evidence that BPA (bisphenol-A) is in fact toxic and dangerous, and has done so likely because of it’s ties to the chemical industry responsible for manufacturing it. This gross and recklessly negligent move by our oft lauded Food and Drug Administration, has confused and misled the public about the dangers of this chemical. a second article says more. So mad! grrrr.
November 11th, 2008
Breath In. Hold It. Breath Out. That right there is the sigh of relief that the people of this country made the right decision in choosing our next president. I am inprired and hopeful about the next four years, knowing that we will move slightly closer to a place that’s not so scary to live in.
While issues such as the econmy, the war, and health care are vitally important, and will require much of President Obamas (!!!) time, I think there are even more fundamental, and pressing issues on the table. Rising disease rates across the country; obesity, diabetes, heart disease, autism…, and diseases showing up in children younger and younger, a “planet in peril”, rising energy costs, rising food costs..these are all issues that will absolutely undermine the foundation of our future.
And all of these isses are linked. Rising food prices are caused, in part, by higher energy costs, which are due in part to our dependence on foods that require excessive amounts of energy to produce. Rising obesity, is caused in part, by a market flooded with cheap, calorie laden, nutritionally deficient foods. These foods, which are there thanks for government subsidies for cheap ingredients like corn, wheat and soy, are responsible for not only excessive use of natural resouces, but contribute to a large number of environmental ails. Land erosion, water pollution, air pollution, ozone destruction. You name it, big agribusiness is responsible. And rising rates of disease are linked as well. Poor quality, pesticide, fungicide laden food is the basis of the standard american diet, causing untold numbers of illnesses and disease. Corrupt marketing practices about food, and more frequently pharmaceutical medicines are driving people to rely more than ever on “little purple pills”.
This sounds bleak, I know. And it is. But it can be changed. Michael Pollan, in the New York Times Magazine from Oct. 9th, ran a huge letter to “Dear Mr. President-Elect” outlining his suggestions for this brave new world, saying it all much more eloquently than I ever could. I want desperately for Barack Obama to read Pollan’s letter and truly take it to heart. As he said last weeks acceptance speach, “if our children should live to see the next century…what change will they see? What progress will we have made?”
Congratulations to Mr. Obama. Cheers. And here’s to the change we so desperately need.
November 11th, 2008
Really? Chewing?!
Yes, I’m actually writing about chewing. We all do it, but most, not nearly enough as we should. If you’re like most people, you eat on the go. In the car, on the subway, walking down the street. We eat watching tv, checking email, reading newspapers. Some people even eat in the bathroom! I guess they figure the’re saving time?! Whatever their reason…gross. Anyway, chewing. It’s good for us. We don’t do it enough. Half the time we swallow our food practically whole! No wonder people have digestive issues.
Digestion begins in the mouth, and the longer the food stays in there, getting ground up, and smooshed, the less work your digestive organs have to do. The saliva in our mouths contain digestive enzymes that not only help break down our food, but allows our bodies to absorb the maximum nutrition from each bite. And there’s still more! Saliva breaks down food into simple sugars, so the longer we chew, the sweeter it tastes. This sweet taste can help avoid sweet cravings after our meal. More chewing also produces more endophins, the “feel good” chemicals in our brains… so many reasons to slow down when we eat!! If you’re looking to lose weight, start chewing your food more slowly. You are more likely to notice when you’re full if you’re focusing on chewing, enjoying and savoring each bite, rather than reading the newspaper or watching tv.
There are so many elements to a meal worth enjoying, aside from the taste. Consider smells, flavors, and textures. Slowing down lets us really appreciate the different qualities of our food. Slowing down and chewing mindfully helps us with self control, and makes us more appreciative of the food we have. Shut off the tv and computer, put away the newspapers, books, and magazines, get off your cell phone, sit at a TABLE on not in a car/bus/train. Try chewing each bite 20-30 times.
It’s totally weird the first few times you do this… it almost feels uncomfortable, as we are all used to a steady stream of stimulation - advertising, media, emails, demands from others, etc. But the more you do it, the more you will come to really appreciate meal time without rushing. A meal should be relaxing, not rushed, and calming, not stressful. Plus, the better the food tastes, the longer you want it to last… and the best way is to chew slowly!
We have to eat everyday - why not actually savor and enjoy it?
November 11th, 2008
Okay, I know… brown rice is quintessential hippy food. Lots of people still scoff at it, but it really is a fantastic food staple and should be embraced by all, hippies or not. When you say ‘rice’, most people think white, but lets work on changing that, ok? White rice is the stripped and processed remnants of brown rice, a mere shadow of it’s former self. Aside from being almost nutritionally void, white rice is pure carbohydrate, and breaks down in our systems quickly, elevating our blood sugars and giving us unsustainable, superficial energy. Brown rice provides four times the amount of insoluble fiber as white rice, and an impressive roster of vitamins and minerals such as concentrated B vitamins (which help nervous systems and mental depression), niacin, magnesium, manganese, phosphorus, selenium, and even some vitamin E. This whole grain also contains a small amount of high-quality protein in the form of the amino acid lysine, which helps boost the body’s ability to fight viruses, especially those that cause cold sores.
Brown rice is a complex carbohydrate and therefore burns more slowly in the body, providing a steady stream of long lasting energy, while increasing the brain’s levels of serotonin, the chemical responsible for the feeling of well being… great for extended Greateful Dead concerts. Just kidding. Only hippies like the Greateful Dead. And I don’t know about you, but I’m no hippy. People who consistently eat brown rice report steady energy levels, and an overall feeling of calm and balance in their lives. Sound like any hippies you know? But really, calm and balance are things we are likely all seeking, so cast off your long harbored feelings of disdain for your patchouli doused, dreadlocked breathren, and cook yourself up some brown rice.
For brown rice, and whole grains in general, the majority of digestion occurs in the mouth through chewing and exposure to saliva. But seeing as you read the previous entry in this newsletter, you already knew that! In addition to brown rice, there are many great tasting whole grain rices you can try. Here are some of my favorites:
Wehani Rice
Black Rice
Wild Rice (technically a seed and not a grain, but still delish)
Bhutanese Rice
Jasmine
Basmati
Some of these are nutty, and others are sweet and fragrant. Experiment or mix & match, just don’t forget to chew.
November 11th, 2008
Prep Time: 5 min
Cooking Time: 1 hour
Ingredients:
1 tablespoon olive oil
½ cup coarsely chopped walnuts
2 bunches scallions, including half the greens, sliced in ¼ inch rounds
2 tablespoons thinly sliced tarragon
Salt & fresh pepper
Grated zest of 1 lemon
1 tablespoon roasted walnut oil (optional, but worth it)
3 cups cooked wild rice
1. Cook the wild rice according to package instructions. Set aside and let cool.
2. Heat the oil in a medium skillet over high heat. Add the walnuts and cook for a minute or so, then add the scallions and tarragon. Season with salt & pepper and sauté until the scallions are bright green and soft, after a few minutes. Stir in the lemon zest, then toss the mixture with the rice. Drizzle with the walnut oil and toss again.
October 8th, 2008
Is Nothing Sacred?!? - Hershey’s has quietly changed the formulation of it’s recipes and can no longer call many of it’s products ‘chocolate’. Rising commodities costs apparently made real cocoa butter, the qualifier for calling something ‘chocolate’, too expensive for the snackfood giant. But really, Hershey’s is like the WonderBread of chocolate anyway. If you’re going to indulge your chocolate craving, at least do it with a good quality, rich, dark chocolate.
NYC Puts Fast Food Calories on Blast - New York City Health Department launches a new subway ad campaign to show how many calories are really lurking in your fried chicken. The ads, in response to the new rules stating that all fast food restaurants need to post calorie counts on their menus, are clear and to the point. Will this have an impact on people’s food choices? I hope so!
Junk Food Generation - A Consumers International website, pointing the finger, and rightfully so, at multinational food corporations for spending BILLIONS of dollars annually marketing unhealthy junk to children and helping to fuel the obesity epidemic. Junk Food Generation is asking the World Health Organization to ban all junk food advertising to children on a global level.
Turn Off the Tap! - A UK paper exposes an unusual “health and safety” rule imposed by Starbucks… keep the water running in the “dipper” sinks 13 hours a day - to cut down on bacteria! That’s over 6 MILLION gallons of water a day! And those are just the British outlets! There are loads of reasons to hate on Starbucks… now we have one more. tsk tsk tsk.
October 8th, 2008
The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.
Long roots include carrots, parsnips, burdock and daikon radish. Round roots include turnips, radishes, beets and rutabagas. Long roots like burdock and daikon are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.
October 8th, 2008
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
Directions:
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
October 8th, 2008
These squash are small, sweet, and delicious. Look for them at your local farmer’s market. About the size of a grapefruit, and delightful either sweet or savory! This recipe would be perfect for a turkey-free thanksgiving dinner.
Prep Time: 20 min
Cooking Time: 1 hour 30 min
Ingredients:
2 sweet dumpling squashes (approx. 24 ounces)
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups tomatoes, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 tbsp extra virgin olive oil
1/2 cup raw pine nuts, toasted
salt to taste
Directions:
1. Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down.
Bake at 400ºF for 40 minutes.
2. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender.
3. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes.
4. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste.
5. Stuff squash cavities
.
6. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7″ x 9″ baking pan.
7. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.
October 8th, 2008
Who Knew!?
- In 2004, approximately 4.2 pounds of sweet potatoes per capita were consumed annually in the U.S. In 1943, per capita consumption was 21.7 pounds.
- Carrots have the highest content of beta carotene (vitamin A) of all vegetables
- Rutabaga is believed to be a cross between the turnip and cabbage, and to have originated during the Middle Ages in Europe.
