Green Options

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A Healthy Taste Straight From the Amazon Rainforest

By now, most of us have heard about the high-octane health benefits of acai berries, cultivated exclusively and naturally (without pesticides or chemicals) from the Amazon rainforest. Called by some* to be the “most nutritionally dense” berries, these little jewels apparently have more antioxidants than blueberries and more heart-healthy anthocyanins than red wine. They’re also rich with protein, dietary fiber, with high levels of Omega-3, Omega-6, and Omega-9 fatty acids. Plus, they’ll reduce the prices at the gas pump. (Okay, I’m not certain about that last part….)

But the trick is getting the acai berry pulp as close to the source as possible, and without being over-processed (which depletes the nutritional value considerably). Raw acai is the only sure way to get all the benefits of the berry, and unless you’re planning a trip to Brazil anytime soon, that can be tricky. Even though I’m very mindful of “food miles” and eat locally grown foods almost exclusively, I was eager and curious to try raw acai pulp that is processed as little as is safely possible. Enter Amazonfrutas….

For someone who loves information, the internet can be both a wonderful temptation and and a hopeless disappointment. The good, the bad, the well-researched and the total garbage all sit side-by-side out there in cyberspace. Information on food and farming is plentiful, but not all of it is accurate, informative, or useful. One site that I have found is really worth keeping an eye on is the Organic Consumer’s Association.

If you are interested in things like organic standards, genetically engineered foods, food safety, worker rights, fair trade, hunger, supporting small farms or nearly any other current food/farming issue, take a look at this web site. The Organic Consumer’s Association was started in 1998

Sorry, Popeye. Your tin can of spinach just can’t compete with the brawny nutritional wallop from a bunch of fresh greens from a local farmers’ market or home garden.

Too bad Popeye didn’t know Angie Tagtow, an environmental nutritionist based in Iowa and a leading advocate championing public access to fresh, affordable, sustainably raised food. “Local food is a dream team blend of nutrients and health benefits,” explains Tagtow. “Food’s nutrient value starts to decrease right after it is harvested. Local food is picked and then quickly eaten at the peak of ripeness. It’s thereby fresh, tastes great and packs a more nutritious punch than what might be shipped and processed 1,500 miles away.”

Local, fresh spinach would have also gifted Popeye with a decent long-term health insurance plan.

In my last post, I suggested that school lunches are a reflection of our society’s crazy relationship to food. And there is no doubt that evidence for what Michael Pollan has called our “national eating disorder” can be found in many school cafeterias. I stopped by my daughter’s school yesterday at lunch time to see what they were serving, and I felt discouraged. The noodle turkey bowl and cheese pizza options both looked creepy. At least they have a salad bar, and milk.

But just as awareness is growing about food issues in general, people all over the country are trying to change school food into something we actually WANT our children to eat. So far, these efforts are local, occurring mostly by school or district. But they show that change is possible, and provide some great inspiration to parents and others who want to make things better.

“Cows aren’t Legos,” explains Jerri Cook, an organic dairy farmer and writer from the Wisconsin northwoods. “You can’t just rearrange genetic parts and expect it to be a cow anymore.”

Cook, along with her husband, Wayne, currently milk a herd of 25 cows, selling their milk to Organic Valley Family of Farms, the largest farmer-owned organic cooperative in the country. She represents the rural renaissance of farming women today: smart, sassy, steadfastly committed to educating about the importance of sustainable agriculture — and still the kind of gal who would warmly welcome you into her farmhouse kitchen for coffee, cheesecake and conversation.

Farming organically for over twenty-five years, the Cooks represent a small but dedicated group of farmers who have operated under these principles for their entire agriculture career. “Wayne’s family always farmed organically, thanks to his independent grandparents who didn’t want any part in what they saw as the government pushing chemicals,” says Cook with a smile. “I grew up an army brat in Germany and never experienced conventional American agriculture. When you’re never exposed to chemical fertilizers and pesticides, the concept logically doesn’t make sense. We ourselves didn’t want to eat food laced with that stuff; why would we ever sell it to anyone else?”

I have to admit that my 3rd grader doesn’t eat school lunches. She has tried what the kids call “hot lunch” exactly 3 times in her entire public school career. She doesn’t like them. At all. Every morning, I fix her lunch, and although I sometimes grumble a little, I am glad to get to choose what she can eat for her midday meal.

But lately, I have been thinking a lot about those hot lunches. For one thing, they feed a lot of children. Many of my daughter’s friends eat them frequently or always. In 2006, more than 30 million children in the U.S. each day ate school lunches. And the school lunch program has been all over the news lately. From downer cows that end up in our kids’ lunches to efforts in districts across the country to combat obesity and bad eating habits in school cafeterias, school lunches seem to be a metaphor for all the bigger issues about food in America today.

Depending on who you talk to, school lunches might be described as anything from a program that nourishes our kids

A couple of years ago, I made a rare excursion to the doctor. A friend had recommended a holistically minded MD. I was skeptical, but was impressed as he seemed to have a healthy balance in his diagnostic abilities and his analysis of the best course of action, which may or may not include surgery, pharmaceuticals, acupuncture, or homeopathy. He is uncharacteristically knowledgeable about nutrition.

I was particularly impressed when my fiancé, who had seen a medical doctor about an abdominal hernia, went to Dr. Parvalescu for a second opinion. We expected the first doctor to push for surgery. He didn’t and said it wasn’t a big deal. When he went to Dr. Parvalescu, Dr. P insisted he take it seriously and go for surgery ASAP. He turned out to be right and I’ve trusted his judgment and knowledge of various aspects of medicine and health since then.

So, when he said I should start taking 2 tablespoons of coconut oil per day and insisted I get my daughters to do the same, I paid attention. He said he’s got his wife doing it and it has a multitude of health qualities, particularly for women.

I’ve been quite stunned by the things I’ve read. The Weston A. Price Foundation has a great paper, called, ‘A New Look at Coconut Oil’ on it that references a mess of studies. I highly recommend it.

Coconut oil is touted to have a positive effect on the cardiovascular system, it has antimacrobial qualities, and it may reduce the risk of some cancers, among other claims.

Virgin v. Refined

www.DrGreene.com

You know that it is wise to back up your computer’s hard drive; I recommend backing up your child’s food drive with a daily multivitamin/mineral supplement. This simple habit could improve your child’s health and even intelligence. I’ll explain briefly why I feel strongly about this:

For young babies, breast milk provides an ideal food.

The match between their complex nutritional needs and the milk that moms make is spectacular. In their dance of supply and demand, babies are designed with a drive to enjoy just the right amount and moms are designed to make just the right amount. Even so, I do suggest that many breastfed babies take 200 IU of vitamin D daily, as the American Academy of Pediatrics recommends – but not because of any lack in breast milk. We are built to get vitamin D from sun exposure. Because of the amount of time babies spend indoors, and the depleted-ozone-caused need for sunscreen when babies spend much time outdoors, many babies need an extra boost of this important vitamin, linked not just to building strong bones, but also to preventing breast cancer, colon cancer and Parkinson’s disease.

I used to think that when breast feeding was over, so was the age of perfect foods. Now I understand that children are perfectly designed to thrive on a balanced variety of whole foods: fresh fruits, various veggies, whole grains, beans, nuts, and lean sources of protein and calcium. They are even designed to enjoy just the right amounts of these ideal foods, as long as their food drives aren’t tricked by empty calories, added fats, sweetened drinks, etc. Children should be able to get all of the vitamins, minerals, and other micronutrients they need for optimum development by eating the right combinations and right amounts of healthful foods.

In honor of the Great American Meat-Out, I thought it might be a good idea to consider one of the major challenges facing vegetarians and vegans: how to get enough dietary iron.

While meat-eaters are supposed to consume 8 milligrams of iron (men and older women) and 18 milligrams (pre-menopausal women) respectively, the recommended USDA intake for vegetarian men and post-menopausal women is 14 milligrams and 33 milligrams for pre-menopausal vegetarian women.

Everyone knows that iron is an important part of the diet, but what exactly does it do? Iron is a component of hemoglobin cells, a type of blood cell that is responsible for carrying oxygen throughout the body, helping organs to function properly and fortifying systems like metabolism, temperature regulation and the immune system. Iron performs the same cell-building function for myoglobin, an oxygen-carrying component of muscle tissue.

So how should vegetarians (and really, all of us) get all of this iron into our bodies? My top ten picks for vegetarian iron sources after the jump.

Editor’s note: As we mentioned yesterday, in addition to featuring a weekly tip from Vital Juice Daily’s email tips, we’ll also be featuring their "Ask VJD" column on Wednesdays. Here’s the first one, which was originally published on August 15, 2007.

Dear Vital Juice Daily,