Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Wednesday, April 14, 2010

Grocer offers free bag through Facebook and reduces plastic in fresh&easy water bottle

Grocer offers free bag through Facebook and reduces plastic in fresh&easy water bottle

EL SEGUNDO, CA – In celebration of Earth Day, Fresh & Easy Neighborhood Market today announced it is bringing back its popular reusable bag giveaway, which will run this year for a full week from April 14th through April 22nd for customers who spend $20 or more. Customers can find the special Earth Day coupon for the free canvas bag on Fresh & Easy’s Facebook fan page www.facebook.com/freshandeasy.*

The bag giveaway is part of a broader initiative Fresh & Easy is rolling out to increase the use of reusable bags by customers. The company has taken several steps in its stores, including: adding signage reminding customers to use their bags, merchandising reusable bags closer to checkouts and giving away free magnets to customers, reminding them to not forget their reusable bags at home. To ensure reusable bags are available to all customers, stores offer several different bag options, including one for only 99-cents.

Fresh & Easy also announced today it has reduced the amount of plastic in its 24-pack fresh&easy Pure water bottles. The new Pure bottles are designed to use 50% less plastic compared to the average plastic ½ liter bottle. The bottle is easy to handle and is designed with a contoured shape to offer a perfect combination of function, design, and environmental consideration.

“Fresh & Easy’s commitment to the environment is not just about reducing our carbon footprint, but also about saving money that we pass along to our customers,” said Roberto Munoz, Fresh & Easy Director of Neighborhood Affairs. “From concrete floors, to sky lights, to building LEED certified stores, everything we do is intended to keep our prices low, while also helping the environment.”

On average, Fresh & Easy stores use 30% less energy than a typical supermarket, which helps customers save money – and also helps the environment. Fresh & Easy uses LED lighting in external signs and freezer cases, offers customer recycling in every store, and uses advanced refrigeration and freezer units to cut back on energy usage. The company also recycles or reuses all of its display packaging, sending the majority back through its distribution center.

Health Advocates Cheer Decline in Soda Drinking:CSPI

Health Advocates Cheer Decline in Soda Drinking:CSPI


Taxes, Media Campaigns, Warning Labels Could Reduce Consumption Further, Says CSPI

WASHINGTON—Health advocates see an encouraging trend in the fight against obesity and diet-related disease: Americans are drinking less soda pop. Per capita consumption of carbonated soft drinks has declined for 11 straight years, according to data from Beverage Marketing Corporation. Per capita consumption of sugary soft drinks is 22 percent below its peak in 1998, according to the trade publication Beverage Digest and calculations by the Center for Science in the Public Interest.
To be sure, even with the declines in consumption in recent years, Coca-Cola, PepsiCo, Dr. Pepper Snapple, and other companies produced 9.4 billion cases of sugary soda and energy drinks in 2009. At the 1998 peak, when CSPI first published its Liquid Candy report, companies were producing 638 8-ounce servings of non-diet soft drinks per person. By 2009, that figure was down to 543 8-ounce servings. Still, that’s about 140 empty calories a day, for every man, woman, and child in the United States.
“The recognition that soda pop promotes weight gain and disease is gaining traction, contributing to the steady decline in soda consumption,” said CSPI executive director Michael F. Jacobson. “Ten years from now, it would be great to see that Americans are drinking a can and a half a week, instead of a can and a half a day.”
Besides concern over obesity, Jacobson said that the growing popularity of bottled water, the low-carb Atkins and South Beach diets, bans on soft drinks in schools, and rising unemployment rates are all partly responsible for the decline in soda consumption.
According the United States Department of Agriculture and Beverage Digest, the proportion of carbonated soft drinks that are non-caloric diet drinks increased from 23 percent to 30 percent between 1998 and 2009.
CSPI and other health advocates are urging state legislators to increase soda taxes where they already exist, or to institute them for the first time. A state such as California, which already imposes a small sales tax on soft drinks, could raise nearly $2 billion each year if the state added a penny-per-ounce excise tax on soda. The state could put some of that money toward the state’s share of the $10 billion in medical expenses incurred each year by obese Californians. The revenues could also fund programs to encourage healthy eating and physical activity, such as media campaigns to discourage the consumption of sugary beverages.
“Reasonable taxes could help drive down consumption a bit more, particularly among children,” Jacobson said. “And if those taxes could fund hard-hitting media campaigns, like the one being run in New York City, that’s even better. The goal should be to restore sugary soda to what it once was—an occasional treat in a reasonable portion, not the every-day super-sized tub.”
Another policy approach would be to require health notices on soft-drink containers, something that in 2005 CSPI petitioned the Food and Drug Administration to do. CSPI proposed “The U.S. Government recommends that you drink less (non-diet) soda to help prevent weight gain, tooth decay, and other health problems,” as one such notice. The FDA hasn’t yet acted on that proposal.

Eating the Wrong Kind of Carbohydrates Increases Heart Disease Risk

Eating the Wrong Kind of Carbohydrates Increases Heart Disease Risk

http://health.usnews.com/health-news/diet-fitness/diabetes/articles/2010/04/12/eating-the-wrong-kind-of-carbohydrates-increases-heart-disease-risk.html

Our love affair with carbohydrates is hard to break: Time and again, we try to swear off pretzels, bread, and pasta­­—usually in an effort to lose weight­—only to embrace them again after feeling deprived. Turns out, though, we might not need to cut back on all carbs, only certain ones.
Click here to find out more!

That's according to a new study published in today's Archives of Internal Medicine, which found that women who ate the most "high-glycemic" carbohydrates—which cause quick spikes in blood sugar levels—had more than twice the risk of having heart disease as those who ate the least. (The study didn't find the same association in men.) What's interesting, though, is that it was the type of carbs, not the amount, that had the health impact. "High consumption of carbohydrate from high-glycemic foods, rather than overall quantity of carbohydrate consumed, appears to influence the risk of developing heart disease in women," says study leader Sabina Sieri.

[2 Sure-Fire Ways to Lower your Risk of Diabetes and Heart Disease]

"Bad" carbs score high on the "glycemic index," which assigns each food with a numerical value based on how quickly it raises a person's blood sugar levels. (To develop this index, researchers spent years assessing the potential of various carbohydrates to raise blood sugar.) High-glycemic carbs include white starches and candy, but also surprising foods like baked potatoes, watermelon, and brown rice. "Good" carbs, which include most fruits and vegetables, grainy breads, and pasta, cause a more gradual rise in blood sugar leading to a slower release in the hormone insulin, which moves glucose out of the bloodstream and into cells where it's used as fuel or stored as fat. Slowing this digestive process appears to limit wreckage to cells triggered by elevated blood sugar, possibly protecting against heart disease, diabetes, and other ills. The new study adds to previous research showing that following a low-glycemic diet enabled those with type 2 diabetes to have better control over their blood sugar and rely less on medications than those who ate high-glycemic carbohydrates like white bread and potatoes. Other research suggests that switching to low-glycemic carbs aids in weight loss efforts and might even stave off acne and age-related blindness.

[These "Good" Carbs Have Newfound Health Benefits]

"It's a good idea for people to choose foods with a lower glycemic index over higher ones," recommends Sieri. A sensible rule of thumb is to choose mainly carbs that have a glycemic-index value of 55 or less; those 56 to 69 are considered moderate, and those 70 and above are considered high. Here's a listing of popular foods, but remember that serving sizes still count. Eating super-sized portions of any carbohydrate can cause blood sugar levels to soar, and excess calories usually spells trouble for your waistline. The key is to substitute good carbs for the bad ones without eating more of them. Here are some ideas:

1. Switch to darker breads. The best choices are coarse breads sprinkled with seeds and whole grains like cracked or sprouted whole-wheat breads; rye, sourdough or whole-wheat pita bread. (Stick with a slice, not half a loaf.) Worst choices? Bagels, croissants, French bread, kaiser rolls, and, of course, white bread.

2. Choose high-bran or whole-grain cereals. This can be a little confusing, since some of the nutritious cereals, like Shredded Wheat, Cheerios, and Cream of Wheat have a higher-glycemic index than the more-processed Honey Smacks or Special K. The best cereal choices include compact, noodle-like, high-bran cereals like All-Bran and Fiber One and coarse whole-grain cereal like Kashi; other good breakfast choices include slow-cooked, steel-cut oatmeal, and cereal mixed with psyllium, a soluble fiber that slows digestion of carbs.

3. Elect pasta over rice. While pasta is packed with carbohydrates, a 2-ounce serving cooked al dente raises blood sugar levels less than a baked potato or a serving of brown rice. Other good side dishes include boiled barley, bulgur, kasha, beans, and sweet potatoes.

4. Swap your snacks. Instead of pretzels, have light microwave popcorn; instead of corn chips, have peanuts. Need a sugar fix? Have half a Snicker's bar or an oatmeal cookie instead of graham crackers. And, consider peanut butter on a whole-grain rye cracker (like Wasa crispbread) instead of a rice cake.

5. Embrace fruits and vegetables with just a few exceptions. With vegetables, it's okay to overdo the serving sizes, since most are low in calories and carbohydrates. Potatoes, though, are the one exception and score a 65 on the index chart. Fruits, sweet as they are, also score low on the index with a few exceptions like watermelon, pineapple, plums, cantaloupe, and raisins.

Veggies, fruits, fish and supplements will help keep your vision sharp as you age

Veggies, fruits, fish and supplements will help keep your vision sharp as you age
By Evelyn Theiss, The Plain Dealer

http://www.cleveland.com/healthfit/index.ssf/2010/04/veggies_fruits_fish_and_supple.html


CLEVELAND, Ohio - Maybe a trim waistline isn't enough motivation for you to eat more leafy greens and fish.

What about the idea of keeping your eyesight well into old age?

Good nutrition for eye health goes beyond carrots and their beta carotene, doctors now say, and the addition of some key nutrients can help avoid two leading causes of vision loss and blindness -- age-related macular degeneration and cataracts -- and aid conditions such as dry eyes.

Researchers who study the connection between diet and eye health say certain supplements might be helpful even for those who do eat their vegetables, especially once you hit your 40s. That's when many age-related eye problems begin to crop up.

Rocky River optometrist Mark Davis spends his spare time studying the impact of nutrition on vision and eye health, as an active member of the Ocular Nutrition Society, an international society devoted to eye health.

"I am so tickled that more and more professionals are embracing the aspect of good nutrition for eye health," says Davis, who co-owns Europtical in Rocky River with his wife, Simona. "The field is recognizing that people want to know about this -- they're interested in supplements, too -- and now we're doing more research to find what is beneficial and what isn't."

The nutrients that Davis currently encourages his patients to take include lutein (it helps with night vision), zeaxanthin (it protects the eyes from ultraviolet damage and prevents free-radical damage to the retina and lens), omega-3 oils (the DHA in them prevents retinal damage), zinc (good for preventing macular degeneration) and vitamin A (helps our night vision, but excessive doses can be toxic.)

Lutein, especially, is crucial when it comes to eye health as we age -- it is present in the macula of the retina and helps us discern fine details. We are born with a certain amount, but since the body doesn't produce it, the amount of lutein in your eyes depletes with age -- so the only way to get it is by ingesting it.

Some foods -- the same ones that are bad for the rest of your body -- are bad for you eyes as well. Hydrogenated oils, for example, are linked with arterial plaque, inflammation, diabetes and other chronic illnesses. Too much saturated fat -- say, more than one main-dish-sized serving a week of beef, pork or lamb -- has been shown to increase the risk of macular degeneration. There also seems to be a link between being overweight and eye disease (independent of the eye damage, retinopathy, related to diabetes) including an increased risk for cataracts and glaucoma.

Study showed effectsof zinc, antioxidants
Davis' interest in the connection between nutrition and the eyes was forged when he was doing his residency at the Veterans Affairs hospital in Cleveland in 1992. That hospital was one of the research-gathering sites for what would become the National Institutes of Health's study on age-related macular degeneration, or AMD.

It's referred to by doctors as AREDS, an acronym for Age-Related Eye Disease Study. Results showed that high levels of antioxidants and zinc significantly reduced the risk of advanced AMD and its associated vision loss. (A second AREDS is under way.)

"That truly spearheaded my, and a lot of other people's, interest in the connection between vitamins and minerals and vision," says Davis.

The optometrist recently returned from a professional meeting of the Ocular Nutrition Society in Atlanta in late February, where much of the focus in the lectures was on how antioxidants found in fruits, vegetables and supplements aid eye health, as do omega-3 oils.

"This wasn't the Reader's Digest version we heard," says Davis. "Everything was all about the clinical studies, what they're showing, what they're looking at next."

Age-related macular degeneration is the leading cause of blindness in people older than 50 -- and AREDS revealed that people with macular degeneration were able to achieve a 25 percent reduction in its progression when they upped their intake of key antioxidants combined with a zinc supplement (tinyurl.com/aredstudy shows more details).

Hundreds more studies have been done since then on eye health and nutrition, and much more research will take place in the next five years, says Davis, especially into lutein, zeaxanthin and omega-3s. "We have enough research to show these are beneficial, but we need more clinical data to back that up."

Most people don't eat enough fruits, veggies
Steven Meadows, an eye surgeon with offices in Fairview Park and Lakewood, also is intrigued by the effects of a healthy diet.

"I tell patients that if you eat at least three servings each of fruits and vegetables a day, you'll probably get everything you need," he says. "But today, most people don't do that, so it's worth taking vitamins and supplements."

Meadows says that he is at increased risk of macular degeneration because he is farsighted, has blue eyes and a family history of the disease. The main risk factor, though, is age. So he has become meticulous about eating more fruits and vegetables.

"I've seen the research that says people who eat spinach two times a week develop macular degeneration at a lower rate," he says. And after researchers determined that, they isolated lutein in spinach as making that contribution.

Soon after, lutein became an ingredient incorporated into supplements aimed at healthy vision.

Meadows says one of the most common problems many of his patients have -- and a condition more common with age -- is dry eyes. It's especially a problem for women who are postmenopausal, and for those who wear contact lenses. Working in front of a computer all day can aggravate it, too.

For people with dry eyes, he recommends omega-3 fatty acids, either taken in the form of eating fatty fish like salmon three or four times a week, or adding ground flaxseed to foods, or taking fish-oil or flaxseed-oil supplements.

"Your body can't manufacture the omega-3, so you have to take it in," he explains. He said he's seen a dramatic difference in tear quality with people who get a good dose of the oil, and those healthy tears often help people achieve less-blurry vision.

"I don't eat enough fish, so I take it myself," Meadows says.

Eye doctors say the demand for their services is expected to dramatically increase over the next few years, due to a major portion of the population aging into eye problems and to the diabetes epidemic.

The Ocular Nutrition Society predicts, "Disease prevention, including lifestyle modification, attention to dietary intake and micronutrient supplementation must become more of a focus of primary vision care."

What can you do? Eat more veggies, more often. Then add fruit.

How much should you take?

You've heard it before: Ideally, you need at least nine servings total of fruits and vegetables a day for your eyes and your general health.

Yet the Centers for Disease Control and Prevention has said less than 15 percent of the population consumes even five servings of fruits and vegetables a day.

People who eat fish more than four times a week have a lower risk of macular degeneration than those who consume it less than three times a month. Omega-3 fatty acids are known to improve blood circulation to the eye.

So try to improve your nutrition -- taking baby steps if you need to -- and consider taking supplements. We've added the amounts (in milligrams and international units) of most of the nutrients that research has shown to be helpful for your eyes, in case you decide to boost your totals using supplements.

The main nutrients shown to help you keep your eyes healthy as you age are those with the antioxidants lutein and zeaxanthin; essential fatty acids (omega-3s in particular); vitamins A, B, C and E; and zinc.

In the Age-Related Eye Disease Study, the National Eye Institute (of the National Institutes of Health) found that the combination of daily supplements to bring down the risk or progression of age-related macular degeneration is: 500 mg of vitamin C, 400 IU of vitamin E, 15 mg of beta carotene, 80 mg of zinc oxide and 2 mg of copper, also known as cupric acid. For the second ARED study now under way, the level of zinc has been cut back to 25 mg.

As always, it's best to talk to your doctor for advice before starting a new regimen.

Contact Evelyn Theiss: etheiss@plaind.com or 216-999-4542.
By Evelyn Theiss, The Plain Dealer

A Change in School Nutrition

A Change in School Nutrition

http://www.huffingtonpost.com/ellie-kri


Ellie Krieger

Dietician and host of Food Network’s “Healthy Appetite”


I paid nearly a dollar for an organic apple the other day, and I couldn't help but think: that's the entire food budget for a child's school lunch! With the Child Nutrition Act up for reauthorization, Michelle Obama making child wellness a priority, and tremendous public awareness of food issues, we are seeing great momentum for change in school food now. There is a refocusing on fresh, local produce and whole grains, support for community school gardens and a desperately needed updating of the national standards for school food.

On Wednesday I will have the opportunity to visit with thought leaders and members of Congress to discuss this important subject. On behalf of Food Network, I will testify before the House Committee on Agriculture about nutrition, healthy eating and the growing epidemic of childhood obesity.

In order to implement needed changes, schools need more than just guidelines and calls to action. The fact is, it's cheaper and easier to buy, store and prepare overly processed, sodium-laden, artificially-flavored food than the fresh, additive-free, unprocessed food our children deserve. Not only do we need more money to purchase better quality food, we need the facilities to store and prepare it and the staff training to do so healthfully.

My daughter's public school is a perfect case in point. The passionate and hardworking kitchen staff there works miracles daily, producing two meals a day for more than 700 children in a kitchen not much larger than a suburban walk-in closet. They have just two burners and two ancient ovens, one of which was not working last time I was there. There is neither funding nor space for a steamer. Infrastructural and equipment improvements as well as staff education are essential for supporting the use of more fresh produce, more from-scratch cooking and other healthful changes.

Food Network is trying to make a difference too, working in close partnership with Share Our Strength. In addition to delivering educational television programming and information on the Web about fresh foods and healthy eating, Food Network and Share Our Strength are educating children and families on the importance of fruits and vegetables by establishing Good Food Gardens at inner-city schools and family centers across the country. Their Good Food Gardens program teaches children hands-on gardening experiences that inspire healthy eating habits for life - a key to ending childhood obesity and hunger. This year the two organizations will also develop new initiatives around nutrition education in daycares and healthy school lunches and breakfasts.

And while much attention is paid to school meals, recent research reveals that 27 percent percent of children's calories actually come from snacks. To truly impact children's behavior, schools need to take a 360-degree approach to health, extending healthy guidelines in all foods distributed there, including vending machines and daily snacks. Celebrations and fundraisers should not necessarily disallow cupcakes (please, homemade should be encouraged, not banned in favor of packaged chips). Rather these events are a perfect opportunity to set an example of balance, moderation and creative healthy cooking. Perhaps a rainbow-colored fresh fruit salad at the party, too? Or a morning mango smoothie bar as a fundraiser?

We have a tremendous opportunity to redefine school food and shape our children's lives, and thus the future of our country, for the better. Let's make sure we take a truly holistic approach, looking at all the steps and facilities necessary for implementing the changes and creating a consistent environment of balanced eating of real food throughout the school.
eger/a-change-in-school-nutrit_b_534662.html

Organic sales suffer slump in UK

Organic sales suffer slump in UK

http://www.fruitnet.com/content.aspx?cid=6464&rid=1

Organic sales suffer slump in UK
Tom Joyce


Sales of organic fresh produce declined significantly in 2009, as consumers sought to tighten their purse strings during the recession

UK sales of organic food, drink and other products slumped by 12.9 per cent in 2009, according to the Organic Market Report 2010, released today at the Natural and Organic Products Europe show in London.

The biggest losers were organic fruit and vegetables, as well as organic meat and bread, which traditionally have the highest price differential in comparison with their conventional equivalent, the Guardian reported.

Sales of home delivery organic fruit and vegetable boxes also diminished, by 9.8 per cent, while supermarkets saw sales of organic fruit and vegetables dwindle by 14.8 per cent.

Overall, organic sales for 2009 stood at £1.84bn (€2.09bn), down from a record high of £2.1bn (€2.38bn) in 2008, according to the report, which is produced annually by the Soil Association.

More positively, the report suggests that consumer confidence is at last returning, with growth of 2-5 per cent predicted for 2010.

Peter Melchett, the Soil Association’s policy director, commented: “It has been a tough year for the organic market, but we have seen the businesses that are most committed to communicating the many real benefits of organic food and farming to the public perform best. Confidence is now returning, and with the growing recognition of the need for environmentally sustainable production systems that are less reliant on fossil fuels, we are confident that the organic market, having weathered the recession, will return to growth.”

Australia stands firm on NZ apples

Australia stands firm on NZ apples

http://www.fruitnet.com/content.aspx?cid=6471&rid=2



An interim WTO report on the apple trade dispute has sided with New Zealand, but Australian growers are holding firm

Australian apple and pear growers are still concerned about importing New Zealand apples, despite yesterday's news that the World Trade Organisation (WTO) had sided with New Zealand in their long-running trade dispute.

The Trans-Tasman political newsletter yesterday reported an interim WTO decision had decided Australia's use of strict phytosanitary requirements on New Zealand apple imports was an unacceptable barrier to trade.

But Apple and Pear Australia Limited (APAL) general manager Tony Russell told Radio New Zealand there were still questions about how the bacterial disease fireblight was transmitted.

Mr Russell said the disease could be disastrous for Australia because it would spread quickly in the warm climate, the New Zealand Herald reported.

"It would be quite devastating particularly for pears, which are quite susceptible to fireblight," he said.

"But it would also be a problem in increased costs of management of another disease that we don't want - so why take on more diseases if you can avoid it?"

Although Australian officials have said the interim report is just another step in an ongoing process, New Zealand prime minister John Key said an end to the dispute would be welcomed.

"I haven't seen the report and I have to emphasise it is an interim report, but I am ever hopeful that we will find a resolution to this long-standing problem," Mr Key said.

The WTO's final report on the matter is due to be handed down in June.

DOLE PLANS TO EXPORT ROMANIAN FRESH PRODUCE

DOLE PLANS TO EXPORT ROMANIAN FRESH PRODUCE

http://www.greenmed.eu/news-532.html

In about two years the world's largest fresh produce trader will begin exporting fruit and vegetables grown in Romania. The local market's turnover is estimated at €35 million, with bananas accounting for 90%.
14/04/2010 10:37

“This year, Dole Romania will hit 35 million euros in local turnover, with bananas accounting for 90 pct of the figure - Financiarul.ro reported -. In about two years, we will start exporting Romania-grown apples, pears, grapes and potatoes,” said Dole Romania commercial director Bogdan Grama. He said that Dole began working on product description cards according to the company’s philosophy and has already contacted several local producers.

“When we have the supply chain in place, we will start tests and in two years we kick off exports. It is also possible that we open a juice or can factory in Romania,” said Grama. Dole Romania began operating in Romania in 2009, although the company’s products – mainly bananas and citrus – have been on the local market since the ’90s and even before the 1989 Revolution. "We practically took over the entire chain, from distribution to product quality for imports to the local market,” said Dole Romania General manager Victor Esquivel.

Now the company owns a terminal in the Agigea Port and a special banana storage warehouse, but also distribution centers in the country’s key areas. The company’s share of the Romanian market is 25 percent. Dole brings to Romania bananas from Ecuador; South African citrus; grapes, kiwis and apples from Chile; Chinese pears and pomelos.

Harry's finds more fresh produce

Harry's finds more fresh produce

http://www.northfulton.com/Articles-c-2010-04-12-182832.114126-sub_Harrys_finds_more_fresh_produce.html


April 12, 2010
ALPHARETTA – Harry's Farmers Market became a drop-off point for the Dunwoody Green Market after begin a goal for years for the store's Jennifer Smeth and team leaders in the store.

Smeth was talking to Melissa Flock of Blossom Hill Farm, whom she said is not only a farmer but a dear friend, to get advice on Harry's reaffirming its commitment to supporting local farmers through a community supported agriculture (CSA) program. That's when Flock told her the Dunwoody Green Market CSA would be thrilled to partner with Harry's and Whole Foods.

"This has been a dream of mine and our produce team leaders for about two years," Smeth said.

Customers also have made requests that Harry's become a drop-off location.

"I think for a customer or a consumer who is truly committed to supporting local farmers and sustainably-raised agriculture, this is kind of the next best thing to growing your own garden."

A community can support this sustainable, organic agriculture industry.

"The produce is literally coming straight from the farm," Smeth said. "You can't get it fresher unless, again, you are growing it in your own backyard."

The program starts at Harry's in May.

A customer needs to first purchase their "share" from Dunwoody Green Market to receive a CSA box for the week. The customer can then either designate pick up at Harry's or go down to Dunwoody on Wednesday morning.

Smeth said that Harry's of course wants customers to participate.

"Harry's and Whole Foods are truly committed to supporting our local agricultural committee," she said.

There aren't that many CSA drop-off locations in this area as there are in Atlanta.

"This is just another great way to bring a service to the public and to the community," Smeth said.

Food writer credits his doctor with beneficial shift toward veganism

Food writer credits his doctor with beneficial shift toward veganism


http://www.washingtonpost.com/wp-dyn/content/article/2010/04/12/AR2010041203914.html


By Jennifer LaRue Huget
Thursday, April 15, 2010

Do you eat enough vegetables? Me neither.

Americans over age 2 should eat at least three servings of vegetables and at least two servings of fruit a day, according to the federal government. But only 27 percent of adults consume that many vegetables, with a third getting their fill of fruit, the Centers for Disease Control and Prevention reported last year.

Don't feel too bad if you don't fall into either of those groups. Fresh produce can be expensive (though frozen and canned varieties are budget-friendly, convenient and nutritious). Too many Americans live in "food deserts" with little or no access to fresh or whole foods, where 7-Elevens outnumber grocery stores.

And some people simply prefer meat, or doughnuts, or cheese and crackers -- or, let's face it, just about anything -- to broccoli, carrots and the like.

So what's a vegetable-starved population to do? We could follow the example of Mark Bittman, one of the strongest advocates for finding your inner vegetable fan. The prolific food writer and columnist for the New York Times is known for the book "How to Cook Everything." But it's Bittman's "How to Cook Everything Vegetarian" (2007) and "Food Matters" (2008) that make his case for shifting our diets away from meat and processed foods to mostly plant-based foods.

Still largely an omnivore as he completed his vegetarian cookbook, Bittman says he didn't make the big change in his diet until he (a) saw statistics about the environmental impact of large-scale livestock production; and (b) recognized, as he turned 57, that he had high cholesterol, high blood sugar, sleep apnea, bad knees and 35 extra pounds. "My doctor said, 'I think you should become a vegan,' " Bittman says, referring to a diet that includes no animal products.
ad_icon

"That's when I decided to try the 'vegan before 6' thing," he says. "It worked for me."

"Vegan before 6" entails eating a vegan diet every day until 6 p.m. After that, Bittman enjoys whatever he wants to eat in whatever portions suit him.

"In three months, I lost 35 pounds," he says, adding that he gained five of those back. "My cholesterol went down and stayed down. My blood sugar went down and stayed down. My knees pretty much got better," and his sleep apnea vanished. "It solved everything."

Dawn Jackson Blatner, a spokeswoman for the American Dietetic Association, approves of the vegan-before-6 idea. But like full-time vegans and vegetarians, part-timers need to be aware of getting enough of certain nutrients, she says. Among these are Vitamin B12 (found mostly in meats), protein, iron and zinc (all of which are in beans), calcium and Vitamin D (mostly in dairy products, and in fortified soy and almond milks), and omega-3 fats (in fish, in flaxseed and walnuts).

Blatner also cautions that while Bittman lost weight through his new way of eating, it's easy for vegans and vegetarians to consume too many calories. "You can do it wrong," she says. "You could overeat olive oil, nuts and seeds, or over-portion peanut butter, so you'd eat too many calories."

On the other hand, vegan and vegetarian diets provide more opportunities to prepare your own food rather than buy it prepackaged, which generally leads to a more healthful diet.

As Bittman puts it: "You fix your diet by eating more plants. Everything else will take care of itself. . . . It takes a little thought, but not a lot."

Drawing on years of experience in his cramped New York apartment kitchen, Bittman says he follows his intuition when cooking. That leads to some unexpected uses of vegetables. For instance, a recent post on his Bitten blog recounts his decision to cook oatmeal with celery: "Creamy oatmeal, crunchy celery, super flavor. A new fave." Who knew?

But it's just that playful, curious, almost careless approach that Bittman would have us emulate as we experiment with vegetables. I'm, er, game. How about you?

Supermarket shake up

Supermarket shake up

http://www.marketingweek.co.uk/opinion/supermarket-shake-up/3012198.article

Andy Bond’s sudden departure from his role as CEO of Asda has sent ripples through the supermarket sector.

After five years in the post, Bond announced on Monday (12 April) that he is stepping down as chief executive of the supermarket and is moving to a newly created part-time role as chairman.

A new day is dawning for the supermarkets and two of the “big four” will have new leaders at the helm, as will high street food chain Marks & Spencer.
<a href="http://display.centaur.co.uk/accipiter/adclick/CID=000017724c9d19d100000000/SITE=MWK/AREA=MWK.OPINION/POSITION=MWK.INPAGE_MPU/AAMSZ=IAB_INPAGE_MPU_300X250/acc_random=7805724417/pageid=7805724417"> <img src="http://centaur-images.adbureau.net/centaur/MWK/MW Awards_MPU_8Apr10.swf" alt="" width="300" height="250" border="0"> </a>

With new faces at Asda, Morrisons and M&S, the retail sector could be heading for a shake up and the newcomers will need to make their mark on their respective chains, which have all performed very well during the recession.

Fraser Mckevit, retail analyst at Kantar Worldpanel points out that while Asda has had a good recession because of its relentless focus on value, the challenge will be keeping hold of them when the economy recovers.

He adds that while Marc Bolland turned Morrisons around with exciting promotions to drive footfall and change perceptions of the store, his successor Dalton Philips will need to decide if he continues the same strategy of simple retail done well, or whether he embarks on a big strategic change looking at convenience stores, online retail or loyalty programmes.

Bond’s successor faces similar decisions at Asda and it’s a particularly interesting time. As the country works its way out of recession and supermarkets face falling inflation rates, strategies will need to change to reflect that.

Speculation now abounds over who will take the reins from Bond with most believing the selection will come from within the Wal-Mart family.

Wal-Mart’s head of grocery Jack Sinclair, a former retailer at both Tesco and Safeway, Asda trading director Darren Blackhurst and Asda chief operating officer Andy Clarke are all hotly tipped as possible contenders but out in front is current financial director Judith McKenna.

McKenna has been with Asda since 1996 and has headed property and store development and design in her time at the supermarket.

The Plight of the Honey Bee

The Plight of the Honey Bee

http://liveshots.blogs.foxnews.com/2010/04/13/the-plight-of-the-honey-bee/?test=latestnews


For a fourth straight year, bee hives aren't buzzing with activity the way they should.

For no apparent reason, commercial honey bees are flying off to die, leaving beekeepers, the insect equivalent of cattle ranchers, reporting losses of half their livestock.

Outside Tucson, Arizona, Roy Wilson has been raising honey bees for five years, and puts their role as pollinators into perspective.

"It supposedly takes 120 visits to make a fully developed watermelon,” he says. “But if you don't get those visits, you're not gonna get that watermelon."

Watermelon, or many other fruits, vegetables, and nuts we enjoy:

Nearly a third of America's food supply requires pollination.

The cause of the die-off, called "Colony Collapse Disorder," remains a vexing mystery.

At the USDA’s Carl Hayden Bee Research Center in Tucson, scientists say a number of factors are to blame, including poor nutrition, pesticides, and the parasitic Varrola mite that preys on baby bees.

While there is cause for concern, researchers are quick to add there's no cause for panic-- at least not yet. "The colonies that we have, and the ability of beekeepers to keep colonies healthy and use them to pollinate crops is still very much here with us, and United States beekeepers are extremely good at that,” says Gloria DiGrande-Hoffman, a lead researcher at the Center.

So far, there have been enough bees available to pollinate crops like apples, berries and avocado's, and prices have remained relatively stable. But if the problem isn't resolved, the health of the beekeeping industry could be in peril. "Beekeepers are small business people and when they experience these losses, it's difficult for them to recover if these losses occur year after year after year," DiGrande-Hoffman says.

Beyond that, we may see impacts on crops like almonds that are pollinated early in the year, before beekeepers have had enough time to replenish their hives.

If there aren't enough bees to make enough visits, the result could be reduced production, and higher prices -- a sting consumers will feel... in their wallet.

-Claudia Cowan, Tucson, Arizona

Sweet potatoes vs. yams: A delicious, nutritious mix-up

Sweet potatoes vs. yams: A delicious, nutritious mix-up

http://www.wenatcheeworld.com/news/2010/apr/13/sweet-potatoes-vs-yams-a-delicious-nutritious-mix/
Sweet potatoes are many things — nutritious, delicious, gorgeous — but they’re not yams.

The name confusion began because there are two types of sweet potato — hard and pale, and soft and orange.

The hard, pale guys came along first, and when their more appealing brethren became available, they were sold as yams.

We’ve been mixing them up ever since.

Belonging to the morning glory family, sweet potatoes offer fiber, potassium, manganese, iron, vitamin C plus phenomenal amounts of vitamin A (beta-carotene).

They may be called sweet potatoes in your market, or they may be called yams, which is just wrong, but in any case, they’re roughly 200 calories per cup, cooked.

Yams are in your market’s produce section and resemble blocks of wood.

They may be sold in chunks, not as the whole yammy deal, which can grow upwards of 7 feet long.

Some say they get their name from the African word nyam, which means to taste.

Call them what you will, yams don’t have the A-appeal of sweet potatoes but do contain diosgenin, a phytosteroid providing some hormonal support for women while not making a guy go all girly.

They’re also rich in fiber, vitamin C and B6 and potassium, averaging about 150 calories per cup.

While the sweet potato is tawny and smooth-skinned, the yam is bumpy and dark on the outside.

Ah, but on the inside, yams are moister and sweeter, with lighter-colored flesh.

Neither needs — nor deserves — to be buried beneath a lava flow of marshmallow.

Roasting enhances their natural sweetness. Spread slices on a rimmed baking sheet, drizzle with olive oil, sprinkle with sea salt and roast for 30 minutes at 425 degrees, giving them the occasional stir. Easy and awesome.

Caribbean Veggie Pepper Pot

Great with corn bread or ladled over cooked brown rice, this lively stew is like sunshine in your stomach.

1 tablespoon coconut oil or canola oil

1 onion, chopped

1/4 cup chopped fresh garlic

1/4 cup chopped fresh ginger

1 jalapeño pepper (or 1/4 habanero), chopped

1 1/2 teaspoons ground allspice

1 sweet potato (about 1 pound), peeled and chopped

2 carrots, peeled and chopped

1 bunch collards, callalloo or spinach, chopped (3 to 4 cups, loosely packed)

4 cups vegetable broth

1 teaspoon fresh thyme leaves

1 bay leaf

Juice of 1 lime

Sea salt and freshly ground pepper to taste

Heat oil in a soup pot over medium-high heat. Sauté the onion, garlic, ginger and jalapeño, stirring occasionally, until vegetables soften, about 5 minutes.

Stir in allspice, sweet potato and carrots. Add greens a handful at a time and stir until they wilt, about 3 minutes.

Add broth and bring heat to high. When broth comes to a boil, add thyme and bay leaf. Reduce heat to low, cover and simmer for about 30 minutes, until vegetables are tender.

Squeeze in lime juice and season with salt and pepper.

Yield: 4 servings

Nutrition information per serving: 193 cal (17 percent from fat), 3.9 g total fat, (3 g saturated), 0 mg chol, 36 g carbo, 6.1 g pro, 1,614 mg sodium, 6.3 g dietary fiber

Ellen Kanner writes about vegetarian concerns. She blogs at www.edgyveggie1.blogspot.com.

Salad dressing good for the brain, new study shows


Salad dressing good for the brain, new study shows



It may prove to be the ultimate diet decision, depending on whether you care more about keeping your body or your brain fit, but bring on the salad dressing.

A new study shows that simple condiment — along with healthy helpings of nuts, fish, poultry and certain fruits and vegetables — appears to help fend off Alzheimer’s disease.

But keep what you slather on your salads and veggies simple, according to the newest study looking at the link between food and brain health. Italian-style dressings made with olive oil and vinegar are best, says researcher Yian Gu of the Columbia University Medical Center.

Gu and a team of researchers studied the food intake of 2,148 adults aged 65 and up for an average of four years, 253 of whom went on to develop Alzheimer’s disease.

Their work not only confirms other studies that show Mediterranean-style diets rich in olive oil, fish, nuts, vegetables and fruits are as good for your brain as they are for your heart, but it looks at a much broader base of 30 food groups. A report of the findings was posted online Monday and will appear in the June print issue of the Archives of Neurology.

“Since there’s no treatment yet for Alzheimer’s disease, it’s very important for us to prevent it, and diet can help,” Gu said in a telephone interview from New York. “This is an important area that needs more study. You can’t pay too much attention to individual food items. You have to look at the whole diet and the impact it can have.”

While this report just confirms a growing body of research pointing to a strong link between diet and brain, a spokesperson for the Alzheimer’s Society of Ontario stressed that it’s best to whip up home-made dressings of olive oil and balsamic vinegar.

“Commercial salad dressings can be very high in fat, salt and sugar,” said Alzheimer’s Society spokesperson Roseanne Meandro. “There’s more and more evidence out there that what’s good for your heart is good for your brain.”

This latest study focused on older New York-area residents, many of them Hispanics, says Gu. It found those less at risk of developing Azheimer’s disease tended to eat low-fat diets with lots of omega fatty acids, salad dressing, nuts, fish, tomatoes, poultry, fruits, cruciferous as well as dark and leafy green vegetables. They also had a low intake of high-fat dairy, red and organ meat, and butter.

Researchers also reported that vitamin B12 can be good for the brain if taken in pill form rather than ingested as red meat, dairy products or eggs. Vitamin E appears to be a strong antioxidant that can counteract the effect of some fatty acids that are believed to contribute to dementia, the researchers found.

More on our Brain Health page.