It’s a great time of year to “develop a better relationship
with Food”. To seek fresh, local
and sustainable foods such as produce and meats at the farmers markets, your
local CSA (Community Supported Agriculture) Farm or local natural foods
store. If you have not made the
change to local or regional foods, make a goal to shop at one of these venues
in the next 7 days and change your life forever. You will feel better, have more energy and start to create
the foundation to vital health.
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On June 9 to June 12, over 300
Integrative Health Practitioners – from all over the US and various areas of
the Globe, gathered at the Food as Medicine conference offered by the Center
for Mind-Body Medicine, Georgetown University School of Medicine and The
University of Minnesota. For 4 days we discussed the latest evidence
based science, research and practice from dirt to disease and how one literally
affects the other! Healthy farm practiced, successful community Wellness
Programs, prevention and treatment of chronic health conditions in the US and
children’s’ health were the focus. We learned cooking methods and were
fed awesome foods!
Health starts with healthy
soil…period. In looking at macronutrient (carbohydrate, protein and
fat) consumption studies, one from the European Journal of Clinical Nutrition
Feb. 2009, showed that participants who consumed a paleolithic diet comprising
of lean meats, fruits and veggies and nuts; and excluded nonpaleolithic type
foods such as cereal grains, dairy or legumes for 10 days – showed clear
results. In all these measured variables – all participants had identical
directional responses when they switched to paleolitchic diet that is
consistently significant to improved status of circulatory, carbohydrate
and lipid metabolism and physiology. Translated further, healthy body
composition and weight, healthy cardiovascular systems and glucose and insulin
levels. Better prevention of disease associated with any of these
factors.
A study published in the Journal of
Food Chemistry Jan. 2003 looked at total phenolics (plant molescules w/
antioxidant activities) & ascorbic acid levels of several foods grown
in conventional , organic and sustainable agriculture practices There was
statistically higher levels of total phenolics consistently found in organic
and sustainably grown foods as compared to those produced by conventional
agricultural methods – in all samples.
We discussed the evidence shown that
in the past 50 – 60 years that the US dietary changes have changed with
intensified agriculture (chemicals, pharmaceuticals, etc) , cooking, and food
processing. This has led to the more consumption of diets increased in
glycemic load, decreased in Omega 3 Fatty Acid composition , loss
of micronutrient density, shifts in acid-base balance to chronic acid load, an
inverted sodium-potassium ratio, a dramatic drop in fiber content, and an
increase in toxin exposures of our food. The article in the American
Journal of Clinical Nutrition 2005, 81 (2) “Origins and Evolution of
the Western Diet; Health Implications for the 21st Century” is
one great example which shows the many causes in the American diet that can
create poor health.
This is just a small sampling of
what we learned and how we discussed how we will continue to create a healthier
culture here in the US. For more on Food as Medicine – see future blogs.