Download - Natural Living Spring 2015
A Guide: Say it. Cook it. Love it.
KEEN-WAH
EGGS-ONERATED Unscrambling the misinformation that has long plagued the egg.
ALL DRESSED UP Healthy salad dressings you can buy or make yourself.
HURRY UP AND WEIGHT Whatever your age, you’d better start strength training.
BANDWAGON DIETS: THE PROS AND CONS OF FOLLOWING FADS
Compliments of
SPRING 2015
Embrace Your Wellness
so many usesDiscover Nature’s Way® Organic Coconut Oil
COCONUT OIL IS GREAT FOR:Cooking & Baking, Butter Substitute, Salad Dressings
OPTIMUM_WELLNESS_NOV_COCO_2014.pdf 1 10/16/14 10:58 AM
welcome letter
so many usesDiscover Nature’s Way® Organic Coconut Oil
COCONUT OIL IS GREAT FOR:Cooking & Baking, Butter Substitute, Salad Dressings
OPTIMUM_WELLNESS_NOV_COCO_2014.pdf 1 10/16/14 10:58 AM
Happy New You Hello, and happy spring. We are well into the New Year, and I hope your 2015 is off to a great start. If not, you can still get it on the right track. You don’t need a brand new year to make changes. I’m constantly trying to find balance. I work on improvements as needed, depending on where I am at any given moment.
What would you like to change? What would bring you a calmer, smoother ride in this hectic life? I know that I perform much better when I eat fresh fruit, salads and drink lots of water during the day, but that doesn’t always happen. I have to remind myself to eat slower and take time to actually taste the food. Fueling on the go doesn’t have to mean eating food from a drive-through window or a chemistry lab.
I prepare fresh, wholesome food in advance and pack it in single-serving containers that my kids and I can take with us to school and work. Instead of three big meals a day, I eat six smaller ones to keep my
energy levels up during the day, avoid the ‘food coma’ that comes from overloading, and support better sleep at night.
Yogurt is a minimally processed, protein-dense food that’s experiencing an explosion right now. There are so many new varieties, including Greek, Icelandic and even Australian styles that have unique textures, flavors and applications in the kitchen. And, most of them come in handy single-serve containers that are great for on-the-go snacking and lunch. Learn about all the options in “Yogurts You’ll Love,” page 10. Using it in place of mayonnaise or sour cream in recipes is a smart swap. Check out a few of our suggestions for smarter salad dressings, many of which use yogurt as a base (“Dress Code,” page 16).
Speaking of protein, in this issue we look at two of the healthiest protein sources out there. Quinoa, one of the earth’s best plant sources of the macro-nutrient, is our featured ingredient this month. Find unique, fun recipes on page 16. And eggs, which are considered the highest quality protein of any food source, are the subject of our feature story in this issue (“Eggs Exonerated,” page 21). If you’ve been avoiding eggs for one reason or another, you’ll want to read this.
Have you noticed that what you eat—and what you don’t—has become a defining element of your identity these days? In her article “Bandwagon Diets,” page 18, Rebecca Olgeirson looks at Americans’ growing propensity to classify themselves in one “diet” category or another. The implications and repercussions of doing so might surprise you.
Finally, take a minute to get to know your local Q initiatives and producers on page 28, including the folks at Wilcox Farm, one of our free-range egg suppliers and the DeGoede Brothers whose hanging floral baskets are in full bloom now.
Enjoy the issue.
Mora Mahoney
Natural Foods Category Manager, QFC
Fueling on the go doesn’t have to mean eating food from a drive-through window or a chemistry lab.
PUBLISHER Deborah Juris
EDITOR
Deborah Williams
CREATIVE DIRECTOR Mark Lesh
COPY EDITOR Kellee Katagi
Spring 2015 | volume 03 issue 02NaturalLivingMag.org
PROJECT MANAGER Susan Humphrey
CONTRIBUTING WRITERS Berne Broudy, Courtney Collado,
Kellee Katagi, Rhea Maze, Rebecca Olgeirson
CONTRIBUTING ARTISTS Aaron Colussi, Brian Love,
Julia Vandenoever
ADVERTISING SALES Deborah Juris, Sue Sheerin
PUBLISHED BY
www.hungryeyemedia.com800.852.0857
PRESIDENT Brendan Harrington
NaturalLivingMag.org 1
Despite the chocolate-y rumors, the real health benefits of chocolate come from cocoa flavanols. CocoaVia® daily supplement delivers the highest concentration of cocoa flavanols, which are scientifically proven to promote a healthy heart by supporting healthy blood flow†. And that’s essential to maintaining who you are for years to come. To learn more visit CocoaVia.com/StayYou
CocoaVia®. (Made from the good stuff in chocolate.)
STAY YOU™.
†This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
SAVE $5.00on CocoaVia® 10-count stick packs or 60-count capsules.
MANUFACTURER’S COUPON EXPIRATION 7/31/2015
CONSUMER: Limit one coupon per purchase on product(s) indicated. You pay sales tax, if any. Not to be combined with other offers or discounts unless authorized by Mars Symbioscience. MAXIMUM VALUE: $5.00. Void if altered, transferred, sold, reproduced or exchanged. RETAILER: Mars Symbioscience will reimburse you for the face value of the coupon plus $.14 handling if submitted in compliance with Mars Symbioscience
Coupon Redemption Policy - #M1, available upon request, incorporated herein by reference. Valid only in USA. Void where prohibited, taxed or restricted by law. Cash value 1/100 of one cent. Send coupon to: Mars Chocolate North America, PO Box: 880499, El Paso, TX 88588-0499. ®/TM Trademarks © Mars, Incorporated 2015.
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volume 02, issue 02: spring 2015
departments begin
05 “Consumers shouldn’t have to be organic chemists in order to understand the safety of the products they use. They should be able to feel confident about every item on the shelf.” PLUS: A visual guide to cooking oils. And try all the latest boutique workouts for the price of one.
10 YOGURTS YOU’LL LOVE Explore the wide world of yogurt from Australia to Iceland and a lot of places in between.
eat13 CAPITAL GRAINS
Technically, quinoa isn’t a grain. It’s better. The young chefs at Johnson & Wales College of Culinary Arts in Denver had a field day creating these inventive dishes from quinoa. We had a field day taste-testing them, and you will too.
16 MAKE IT. BUY IT. When it comes to dressing that plate of mixed greens, we offer two simple rules. First: Drizzle, don’t drench. Second: Make your own, or choose a bottled brand with a short list of whole ingredients you can pronounce.
think18 BANDWAGON DIETS
Think carefully before you jump aboard. BY REBECCA L. OLGEIRSON
move26 STRENGTH FOR LIFE
Every age is the right age for strength training. Here’s why. BY COURTNEY COLLADO
boost29 INFLAMMATION FIGHTERS
Keep your joints mobile and chase pain away with these natural remedies and supplements.
thrive32 DR. JAMES ROUSE
On eternal optimism, living inside-out and why the world would be a better place if we all played with our food.
feature21 EGGS EXONERATED
Long the victims of bad press and poor deductive reasoning, these kitchen staples get an overdue pardon. BY DEBORAH WILLIAMS
Despite the chocolate-y rumors, the real health benefits of chocolate come from cocoa flavanols. CocoaVia® daily supplement delivers the highest concentration of cocoa flavanols, which are scientifically proven to promote a healthy heart by supporting healthy blood flow†. And that’s essential to maintaining who you are for years to come. To learn more visit CocoaVia.com/StayYou
CocoaVia®. (Made from the good stuff in chocolate.)
STAY YOU™.
†This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
SAVE $5.00on CocoaVia® 10-count stick packs or 60-count capsules.
MANUFACTURER’S COUPON EXPIRATION 7/31/2015
CONSUMER: Limit one coupon per purchase on product(s) indicated. You pay sales tax, if any. Not to be combined with other offers or discounts unless authorized by Mars Symbioscience. MAXIMUM VALUE: $5.00. Void if altered, transferred, sold, reproduced or exchanged. RETAILER: Mars Symbioscience will reimburse you for the face value of the coupon plus $.14 handling if submitted in compliance with Mars Symbioscience
Coupon Redemption Policy - #M1, available upon request, incorporated herein by reference. Valid only in USA. Void where prohibited, taxed or restricted by law. Cash value 1/100 of one cent. Send coupon to: Mars Chocolate North America, PO Box: 880499, El Paso, TX 88588-0499. ®/TM Trademarks © Mars, Incorporated 2015. NaturalLivingMag.org 3
www.jwu.edu/denver
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NaturalLivingMag.org 5
Keep It CleanJOIN THE FIGHT FOR SAFER COSMETICS. BY RHEA MAZE
MORE THAN 12,500 DIFFERENT chemicals are used to make our everyday personal hygiene products—from toothpaste and shampoo to lotion and lipstick. Unfortunately, these are among the least-regulated items you can buy. Janet Nudelman, director of program and policy for the Breast Cancer Fund and cofounder of its Campaign for Safe Cosmetics project, takes us behind the scenes.
NATURAL LIVING: Why did you create the
Campaign for Safe Cosmetics in 2004?
JANET NUDELMAN: In 2003, the European Union adopted very strong cosmetic safety laws banning 1,328 chemicals of concern from personal care products. The U.S. only bans 11. When the Centers for Disease Control and Prevention found high levels of phthalates (chemicals found in plastic) in women of childbearing age, we learned that phthalates were present in perfumes. We wondered what else was lurking in cosmetic products—and we discovered a wide range of chemicals of concern.
Why aren’t personal care products more
tightly regulated?
That’s the million-dollar question. The product-safety law that governs the $71 billion cosmetics industry hasn’t been significantly updated in more than 75 years, and very little federal cosmetic safety regulation exists. There’s a real cognitive dissonance caused by the lack of regulation and the reality of what dangerous, toxic chemicals are being used to make cosmetic products.
What chemicals should we be worried about?
Our website, safecosmetics.org, has information about individual chemicals of concern. A few that I really care about are formaldehyde and parabens—two chemical preservatives linked to cancer—and phthalates
and fragrance. Phthalates have been banned by the European Union, and dozens to hundreds of chemicals can hide under the term ‘fragrance’ on a label. Cumulative chemical exposures can add up to harm.
What has the Campaign for Safe Cosmetics
accomplished?
Ten years ago when we started out, no one was talking about this issue. Today, there’s a growing public awareness and demand for safer products—that’s success. One of our biggest accomplishments was convincing Johnson & Johnson to globally reformulate all of its baby and adult products to address a suite of chemicals of concern. Last year, we convinced Procter & Gamble, the world’s largest manufacturer of consumer products, to remove triclosan (an antimicrobial agent) and diethyl phthalate from their products. Avon and a few other big companies have vowed to stop using triclosan as well. We also helped convince two big retailers to adopt sustainability policies that address the safety of personal care products. And many smaller companies have been doing a lot to raise the bar and prove that safe cosmetic production is
not only possible, it’s profitable. The next step that needs to happen is regulatory reform.
Is anything being done to change
regulation laws?
We’re supporting the Safe Cosmetics and Personal Care Products Act introduced by Reps. Jan Schakowsky [D-Ill.] and Ed Markey [D-Mass]. This is very important legislation that would give the Food and Drug Administration the statutory authority and the resources it needs to more strictly regulate the cosmetics industry. I’m optimistic.
What are your tips for shoppers?
Download the free Think Dirty app, which rates the safety of many personal care products. Consumers shouldn’t have to be organic chemists in order to understand the safety of the products they use. They should be able to feel confident about every item on the shelf. But the only way we’ll get to that point is if there’s strong federal oversight of the cosmetics industry. That’s why we encourage people to get engaged on a political level, too. Because at the end of the day, we can’t just shop our way out of this problem.
There’s a real cognitive dissonance caused by the lack of regulation and the reality of what dangerous, toxic chemicals are being used to make cosmetic products.
COMPAREbegin
6 Spring 2015 / Natural Living
FATTY ACID BREAKDOWN:
Saturated Fat (*may raise cholesterol)
Monounsaturated Fat (lowers cholesterol)
Polyunsaturated Fat (omegas 3 & 6)
COCONUT OIL
AVOCADO OIL
SESAME OIL
PEANUT OIL
How we love it:
popcorn, hashbrowns
Use it for: baking
popcornsautéing
Oil UpA well-stocked kitchen should include at least three cooking oils. One for low- to medium-heat cooking, one for high-heat cooking and one that has a robust flavor for drizzling and dressing applications. Sounds
simple enough, but there are so many factors to consider, from fat content to shelf life. Here’s a soup-to-nuts breakdown of a few popular options. BY DEBORAH WILLIAMS
How we love it:sweet
potatoes
Use it for: frying
roasting
How we love it:
anything Asian
Use it for: stir-frying
How we love it:potato wedges
Use it for: stir-fryingdressing
Versatility:Moderate
Versatility:Low
Versatility:Moderate
Versatility:High
THE IDEAL RATIO of saturated, monounsaturated and polyunsaturated fat is a topic of debate in nutrition circles. The USDA and U.S. Department of Health and Human Services recommend limiting saturated fat from meat, dairy and processed foods to 10 percent of your daily calories. These days, the most offensive sources of saturated fat in our diets come from hydrogenation, a heating process that makes oils more shelf-stable (think: Twinkies, French fries, ice cream). Also called trans-fats, they are known to raise cholesterol. *However, some naturally occurring saturated fats from plants, including those found in coconut oil, are not only good for your heart but are also known to increase metabolism, boost your thyroid and improve your skin.
NaturalLivingMag.org 7
GRAPE SEED OIL
EXTRA VIRGIN OLIVE OIL
1 YEAR 2 YEAR 3 YEAR
COCONUT(FRIDGE)
AVOCADO (UNOPENED)
PEANUT(PANTRY OR FRIDGE)
GRAPE SEED(PANTRY)
EXTRA VIRGIN OLIVE(PANTRY - DON’T STORE IN FRIDGE)
HAZELNUT(PANTRY)
AVOCADO (OPENED)
SESAME (FRIDGE OPENED)
SESAME (PANTRY OPENED)
GRAPE SEED(FRIDGE)
SMOKE POINT (UNREFINED):
500°F
400°F
300°F
200°F
COCONUT, SESAME 350°
AVOCADO 520°
SAFFLOWER 510°
SUNFLOWER, PEANUT 440°
HAZELNUT 430°
GRAPE SEED, ALMOND 420°
EXTRA VIRGIN OLIVE 320°
CANOLA 225°
How we love it:grilled
veggies
Use it for: sautéingdressing
How we love it:sauteed
mushrooms or tofu
Use it for: sautéing
Versatility:Low
Versatility:High
SHELF LIFE:
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Plants: They’re What’s for DinnerMORE VEGGIES AND LESS MEAT MIGHT CORRELATE TO A LONGER LIFE.
LONG LIVE VEGETARIANS! At least that’s the conclusion of two recent studies out of California’s Loma Linda University. The studies found that the mortality rate of meat eaters was as much as 19 percent higher than that of self-identified vegetarians, and the effect was significantly greater for men than for women. Vegetarians were especially less likely to die of heart disease than carnivores.
So should we ban burgers for good? Not necessarily. “A vegetarian diet can be a healthy choice, but it’s not always so much about what you exclude as what you include,” says John Whyte, M.D., author of AARP New American Diet: Lose Weight, Live Longer (Wiley, 2012). He advocates
loading your diet with vegetables, whether or not you include meat. He also points out that the Loma Linda studies showed an even longer lifespan for pesco-vegetarians, or those who included fish in their diets.
Until the verdict is in, meat eaters would do well to eat ample servings of fruits and vegetables, limit intake of red and processed meats, eat fish often, and consume fewer calories overall, Whyte says. Vegetarians, he says, should emphasize produce over processed foods and find ways to get plenty of protein, iron, calcium, zinc, B12 and omega-3 fatty acids, all of which are often lacking in meatless diets. —KELLEE KATAGI
One Pass for Every ClassDo the same
workout again
and again, and
you’ll likely get
the same results.
To amp up
fitness—and fend
off boredom—you
need to challenge
your body in
fresh ways. To the
rescue: ClassPass,
a new workout
approach that
gives you access
to dozens of
niche workout
studios for a flat
monthly fee ($99
for three visits a
month to every
participating
studio). Or, if you
travel a lot, use
ClassPass Flex,
which works
in any of more
than a dozen
U.S. cities. Studio
disciplines include
yoga, barre,
strength-and-
conditioning,
dance, martial
arts, cycling and
much more.
Check it out at
CLASSPASS
.COM.—K.K.
Pump Up the JamBe sure to prep your playlist before your next hard workout. A recent
study from McMaster University in Ontario found that people who
listened to their favorite tunes during a high-intensity interval (HIIT)
cycling session pedaled much harder than those who didn’t listen to
music, while both groups reported the same level of discomfort. Plan
to take your iPod on your next run, too: Past studies have shown that
music boosts endurance during sustained aerobic exercise. And, hey,
why suffer in silence?—K.K.
Introducing the Noosa 4oz 4 Pack available in
Label-eseAmericans overeat. Perhaps it’s time nutrition labels get in our face about how much we’re consuming. That’s the idea behind an impending nutrition label makeover that, if approved by the FDA, will be the first in more than two decades. Here are three proposed changes we think will help us get real.
1. SERVING SIZE.
Many people mistakenly
assume the numbers on
a nutrition label are for
the whole package or
at least for the portion
they’re consuming,
which is almost always
more than the listed
serving size. New serving
sizes will reflect actual
consumer behavior.
2. ADDED SUGARS.
Current labels lump
together naturally
occurring sugars, such
as healthy fructose in
fruit or lactose in dairy
products, and disease-
causing added sugars,
such as high-fructose
corn syrup and refined
white sugar. People who
are smartly trying to
avoid unhealthy sweets
often eschew healthy
dairy or fruit-based
products because there’s
no distinction between
natural and added
sugars. New labels would
list amounts of added
sugars separately.
3. TOTAL CALORIES.
The only change here
will be visual: The total
number of calories
will be bigger, bolder
and more prominently
placed than on current
labels. —K.K.
Under the proposed changes, one 20-ounce can of
soda will be one serving, not two, as it was in the past.
Some labels will list a “per serving” column and a “whole
package” column, so you know what you’re getting if you
down the entire pint of ice cream at once, for example.
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Yogurts You’ll LoveOnce relegated to a small, inconspicuous corner of your
grocer’s dairy case, yogurt is enjoying top-shelf status these days. Yogurt comes from a Turkish word
meaning “condense” or “intensify” and is made by adding good bacteria to dairy,
soy or nut milk. The organisms ferment the milk, which coagulates
and creates a thick, creamy consistency. Countless varieties—most claiming the gut-healthy, disease-preventing benefits of live and active cultures, aka probiotics or beneficial bacteria—now pack the shelves. Here are a few of the options. BY RADHA MARCUM
Yogurt is
the “food of the
decade,” declared Harry
Balzer, VP and chief
industry analyst at
research giant NPD
Group. Per capita yogurt
consumption has
doubled since
2003.
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AustralianMade popular by brands such as Noosa and Wallaby, Aus-
tralian-style yogurt is similar to Swiss-, French- or custard-
style, cultured in large batches and stirred to achieve a
silky-smooth consistency. Unlike Greek and Icelandic, they
aren’t strained, so they’re not as dense. Some use only skim
milk; others have a combination of skim milk or whole milk
and cream.
: Benefits: Australian yogurts often have higher protein
content than traditional yogurt but less than Greek or
Icelandic.
IcelandicDense and velvety Icelandic-style yogurt (called skyr) is
more than a thousand years old, yet it has been available
in the United States for less than a decade. Similar to Greek
yogurt, it is made thicker and smoother by straining, and it
requires three to four times the amount of milk of tradi-
tional yogurt. It also contains two to three times the protein
content.
: Benefits: Usually made with skim or nonfat milk, Icelan-
dic yogurts are an easy choice because you won’t have
to scrutinize fat content as much as with Greek varieties.
Flavored skyrs also typically contain less added sugar than
other yogurts.
GreekGreek yogurt is much denser than traditional yogurt
because it is strained to reduce its liquid content after
fermentation. Less liquid means more fat per serving, so
read labels carefully and opt for low-fat or nonfat variet-
ies. Even nonfat Greek varieties have a thick consistency.
Straining liquid from yogurt requires expensive machin-
ery, so expect to pay a little more for high-quality Greek
varieties. With fewer calories but a similar texture to sour
cream, Greek yogurt makes an excellent sour-cream
substitute and does not curdle as easily as regular yogurt
while cooking.
: Benefits: High-quality Greek yogurts contain twice the
protein of traditional yogurt and provide greater satiety
and sustained energy release.
KefirSimilar to yogurt but with a thinner,
drinkable consistency, kefir is fermented
with a greater variety of bacteria as well as
yeast, boosting its volume of beneficial microor-
ganisms. Like yogurt, kefir’s cultures break down lactose,
the dominant sugar in milk, making it more digestible.
: Benefits: With ample calcium, protein and potassium,
kefir has similar health benefits to yogurt and has been
used to improve digestion, prevent infections from harm-
ful gut bacteria and boost immunity. Evidence shows that
kefiran, the polysaccharide produced by the kefir grains,
may have health benefits, including helping to reduce
blood cholesterol.
NondairyVastly improved in taste and consistency over the last few
years, nondairy options are excellent for those who are lac-
tose intolerant or allergic or sensitive to dairy. You’ll get all
of the same beneficial bacteria in varieties made with soy,
almond, coconut or rice milk as you do from dairy yogurts.
However, nondairy alternatives may lack some of the other
nutritional benefits—such as protein and calcium—and they
often require thickeners to mimic the consistency of dairy-
based formulas. Coconut-milk yogurt is creamy and highly
satiating, but contains lower protein content than most yo-
gurts. Some new varieties of coconut- and almond-based
yogurts contain added protein and fiber as nutritional perks.
: Benefits: Most brands enrich nondairy products with
calcium and vitamin D. Soy- and almond-milk yogurts have
higher protein content than other varieties. Because regular
dairy contains naturally occurring sugars, unsweetened
nondairy yogurts may be significantly lower in sugar.
TraditionalThere are two types of traditional yogurt: Set yogurts,
which are cultured directly in the cup, and stirred yogurts,
made in large batches and then poured into individual serv-
ing cups. Set yogurts, such as fruit-on-the-bottom varieties,
have a firm texture until mixed; stirred yogurts are blended
for a silky, creamy consistency. To reduce calories, choose
low-fat and nonfat varieties—and opt for plain yogurt to
which you can add your own fresh fruit, honey or vanilla,
to taste.
: Benefits: Ounce for ounce, yogurt packs more protein,
calcium and vitamins than plain milk. Because of the fer-
mentation process, yogurt is usually more easily digested
than plain milk.
Kefir can be used to make sourdough bread or as a buttermilk substitute in baking. Add it to smoothies, pour over cereals or simply drink a cup for a satiating snack.
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FROM COCONUT TO ALMOND, soy to rice, the nondairy milk options abound. Add another to the growing list. Silk has introduced a cashew milk. Like all its nondairy milks, it’s verified by the Non-GMO Project. Its creamy texture and distinct cashew flavor make it especially delicious in curries like this one:
Ingredients1 tablespoon olive oil½ cup chopped onion1 clove garlic, minced1 teaspoon freshly grated ginger1 tablespoon curry powder, to taste2 ½ cups Silk Cashew Milk½ cup roasted, salted cashews, plus additional for garnish4 cups chopped veggies (cauliflower, green beans, broccoli, etc.)Salt, to taste2 cups prepared rice
New Product Spotlight: Silk Cashew Milk SILK INTRODUCES ANOTHER INDULGENT ALTERNATIVE TO DAIRY MILK.
Directions1. Sauté onion, garlic & ginger in olive oil for 5 minutes.2. Add curry powder and Silk, mixing well. Simmer for 5 minutes.3. Finely grind cashews in blender or food processor. Add to Silk mixture along with veggies.4. Cover & simmer until veggies are tender, about 7-10 minutes.5. Salt to taste. Serve over rice, with additional cashews.
Capital GrainsTECHNICALLY, QUINOA ISN’T A GRAIN.
IT’S BETTER.
BET YOU DIDN’T KNOW THAT QUINOA is more closely related to spinach than wheat or rice. Ninety percent of the world’s quinoa is grown in the Bolivian and Peruvian Andes, where natives eat the entire plant. This side of the equator, we’re mainly familiar with the plant’s gluten-free, protein-dense seed
that has enjoyed an astronimcal rise in the American culinary lexicon in the past half decade. Buy it in its raw, native form (black, white/pearl or red) or in products such as quinoa pasta, quinoa-based bread, quinoa flour and even quinoa burger patties. For more ways to love it, turn the page.
BLACK QUINOA RED QUINOA QUINOA PASTA
PEARL QUINOA RAINBOW QUINOA QUINOA FLOUR
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Mighty Quinoa DON'T BE FOOLED. THESE QUINOA TREATS ARE VERY HEALTHY, EVEN IF THEY DON'T TASTE LIKE IT.
DISH IT UP
Quinoa Sliders Recipe by Cristy Nadelen 1 1/4 cup rainbow quinoa, rinsed2 3/4 cups vegetable stock (low sodium)1 teaspoon sea salt2 tablespoons Dijon mustard1 medium red onion, chopped5 garlic cloves chopped3 fresh green onions, chopped2 tablespoons fresh dill, chopped2 tablespoons fresh cilantro, chopped2 tablespoons fresh flat-leaf
parsley, chopped2 teaspoons ground cumin½ teaspoon ground fennel seeds2 teaspoons smoked paprika1 egg white1/3 cup quinoa flour16 whole-wheat slider buns, toasted1 ½ cups arugula¼ cup pickled radishes (visit
naturallivingmag.org for recipe)16 kosher dill petite pickles
Quinoa Jalapeno PoppersRecipe by MaryRose Rudzinski
2 jalapenos, halved and seeded 1 teaspoon olive oil4 ounces goat cheese2 ounces cream cheese,
softened2 teaspoons honey1 cup uncooked quinoa2 whole eggs2 teaspoons smoked paprika1 teaspoon cumin1 teaspoon oreganoSalt and pepper to taste
1. Preheat oven to 400°.2. Toss jalapenos with olive oil, and spread them evenly on a
baking sheet. Roast in the oven for 8 minutes. When cool, dice jalapenos into confetti-like pieces.
3. In a small bowl, combine goat cheese, cream cheese, honeyand roasted jalapeno. Set aside, and lower oven to 350°.
4. Rinse and cook quinoa according to package instructions. Letit cool slightly; then mix in eggs, spices, salt and pepper.
5. Place a small amount of the quinoa mixture in a 1-inch cookiescoop and press it into a thin layer along the inside of the scoop. Place a 1/2 teaspoon of the cheese mixture in the scoop; then cover it with more quinoa. Place the scoop on the parchment-lined baking sheet. Repeat with remaining mixture.
6. Spray with cooking spray and bake for 18–20 minutes or untilgolden and the poppers hold together.
Salmon & Kale Quinoa SaladRecipe by Jane Horlebein
1 bunch kale, deveined, torn into bite-sized pieces
3/4 cup apple cider vinegar, divided
6-ounce salmon fillet, deboned1/2 cup maple syrup, divided1 cup cooked quinoa ½ cup roasted sunflower seeds1/4 cup crumbled feta cheese½ red onion, sliced julienneSalt and pepper to tasteRed pepper flakes for garnish
1. Preheat oven to 350°.2. In a saucepan, bring quinoa,
vegetable stock and sea salt to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Remove from heat and allow to cool.
3. Meanwhile, place next 11ingredients (through egg white) in a food processor or blender and mix until combined.
4. Add the seasoning mix and thequinoa flour one spoonful at a time to the cooled quinoa. Mix to combine.
5. Roll and mold the mixture into 16¼-inch patties, and place them on a parchment-lined baking sheet.
6. Bake the patties for 15–20minutes until brown.
7. To assemble, layer each bottom bun with arugula, a patty, pickled radishes, the top bun and a toothpick-speared petite pickle.
14 Spring 2015 / Natural Living
JOHNSON & WALES UNIVERSITY
Natural Living is excited to partner with the culinary masters at Johnson & Wales University. Jorge de la Torre, dean of culinary education at the Denver Campus, and a few of his star students developed these recipes specifically for NL. Visit jwu .edu/denver for information on Johnson & Wales College of Culinary Arts.
Quinoa Porridge with Ginger-Infused Maple Syrup, Banana and PecansRecipe by Jasmine Smith
¾ cup almond or coconut milk1/3 cup quinoa flakes1 cup ginger-infused maple syrup (visit
naturallivingmag.org) 1 cinnamon stick, grated1 banana, peeled and sliced¼ cup pecans
1. Combine milk and quinoa flakes into a microwave-safe bowl, and microwave on high for 1 minute. Stir the porridge, and microwave again for another minute.2. Stir in maple syrup, cinnamon, sliced bananas and pecans. For a creamier porridge, add in an extra ¼ cup milk.Experiment with different toppings, such as honey or agave nectar, chia seeds or a tablespoon of peanut butter.
Spiced Caramel Apple, Cranberry and Quinoa CrispRecipe by Chelsea Weinberg
FOR APPLE FILLING3 Granny Smith apples, peeled
and cut into ¼-inch wedges1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground clove¼ teaspoon ground nutmeg1 teaspoon lemon juice½ cup brown sugar1 tablespoon cornstarch½ cup dried cranberries
FOR CRUMBLE¼ cup quinoa, cooked½ cup quinoa flour½ cup all-purpose flour½ cup quick-cooking oats1/8 cup brown sugar2 tablespoons maple syrup4 tablespoons butter, melted
FOR CARAMEL1 cup sugar½ cup water½ cup heavy cream2 tablespoons butter1 teaspoon salt 1. Preheat oven to 375°.2. Combine and toss all ingredients for apple filling together. Set aside. 3. Mix all ingredients for crumble. When loosely squeezed, the crumble
should hold its shape. If it doesn’t, add another tablespoon of butter. Set aside.
4. Combine sugar and water in a saucepan over medium-high heat, and cook until it’s thick and a rich caramel color. Add heavy cream, butter and salt, and cook until smooth. Remove from heat, and pour ¼ cup of caramel sauce into apple mixture and reserve the rest.
5. To assemble the crisps, divide the apple mixture into individual ramekins. Top each with the crumble.
6. Bake until filling is bubbly, apples are cooked and crumble is golden brown, about 30 minutes.
1. Place kale pieces and 1/2 cup apple cider vinegar in a pan, and marinate for 20 minutes.
2. Preheat oven to 400°. Place salmon on foil-lined sheet pan, brush with ¼ cup maple syrup and bake for about 15 minutes, until salmon is flaky. Set aside to cool; then flake with a fork.
3. In a large bowl, toss kale in remaining maple syrup and apple cider vinegar. Add remaining ingredients, and toss. Season with salt and pepper to taste. Garnish with red pepper flakes.
Can be refrigerated and kept for 3–4 days.
NaturalLivingMag.org 15
BUY IT: SIMPLE TRUTH ORGANIC BALSAMIC VINAIGRETTELike all of Simple Truth’s products, the certified organic salad dressings are free of 101 artificial and synthetic ingredients, including artificial preservatives, and are produced without synthetic fertilizers or GMOs. The vinaigrette is made with aged balsamic vinegar, honey and mustard. simpletruth.com
BALSAMIC VINAIGRETTEMAKE IT: Unlike wine, white, rice or cider vinegar varieties that are made from fermented alcohol, balsamic vinegar is made from grape juice that is reduced to a thick syrup and then barrel-aged—for decades or even a century. True balsamic comes from only two regions in Italy: Modena or Reggio Emilia. If you want a standout vinaigrette, start with authentic balsamic. Next, complement it with a good extra-virgin olive oil.
INGREDIENTS¼ cup balsamic vinegar¾ cup extra virgin olive oilSalt and pepper to taste
OPTIONAL ADD-INS2 teaspoons brown sugar, 1 tablespoon chopped garlic, 1 tablespoon Dijon mustard, 1 tablespoon honey, herbs
DIRECTIONSCombine all the ingredients in a mason jar or container with a well-secured lid. Shake vigorously to combine.
Tip: Bottled
dressings in a
refrigerated case
in or near the
produce section
typically contain
fewer additives
and preservatives
than the shelf-
stable brands
you find in the
condiment aisle.
Dress CodeWHEN IT COMES TO DRESSING THAT PLATE OF MIXED GREENS, WE OFFER TWO SIMPLE RULES. FIRST: DRIZZLE, DON’T DRENCH. SECOND: MAKE YOUR OWN OR CHOOSE A BOTTLED BRAND WITH A SHORT LIST OF WHOLE INGREDIENTS YOU CAN PRONOUNCE.
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16 Spring 2015 / Natural Living
NaturalLivingMag.org 17
BUY IT: ANNIE’S GODDESSA vegetarian take on the classic Goddess, Annie’s approximates the anchovy flavor with tahini, apple cider vinegar and soy sauce. Free of artificial flavors, synthetic colors or preservatives, and GMOs. annies.com
GREEN GODDESS
MAKE IT: Slightly reminiscent of Caesar dressing, thanks to minced anchovies or anchovy paste, classic Green Goddess also contains mayo and sour cream. As a substitute, we suggest Greek yogurt, avocado and olive oil. Fresh garlic, herbs and lemon juice and a good kosher salt are key to the vibrant flavor.
INGREDIENTS3/4 cup Greek yogurt1 small ripe avocado, chopped2 small garlic cloves, chopped1/8 to ¼ cup minced chives and/or
scallions1/8 to ¼ cup minced fresh parsley and/
or basil1 tablespoon fresh lemon juice1 tablespoon white wine or tarragon
vinegar3 anchovy fillets, rinsed, patted dry and
minced or 1 teaspoon anchovy pasteExtra-virgin olive oil
DIRECTIONS Combine first eight ingredients in a small blender and process until smooth. Slowly add olive oil 1 tablespoon at a time until it reaches desired consistency.
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The Bandwagon DietTHINK BEFORE YOU JUMP ABOARD. BY REBECCA L. OLGEIRSON
WE WANT TO BE HEALTHY. We want a balanced diet. We just don’t want it to be so hard.
And that makes us easy prey for the latest food-fad headlines. Whether it’s a newly released nutritional study disparaging whey protein or a friend bragging about having more energy after removing all corn syrup from her diet, we think, “This is it. The magic bullet.” And so, sometimes without much critical thought, we jump aboard the bandwagon.
Every era arrives with a prevailing food trend or trumpeted foodlike product. Who could forget the fat-free movement of the 1980s, quickly followed by the low-carb Atkins revolution of the ’90s? Within those trends, offshoots of nutritional orthodoxy arise. In a 2007 New York Times article titled “Unhappy Meals,” Michael Pollan half-jokingly referred to 1988 as “The Year of Oat Bran,” when food scientists got the material “into nearly every processed food sold in America….Oat bran’s moment
on the dietary stage didn’t last long, but the pattern had been established, and every few years since then a new “oat bran” has taken its turn under the marketing lights.” Currently kale, quinoa (see page 13) and chia seed are center stage. “Vegan,” “paleo” and “gluten-free” are splashed across restaurant menus and product labels from one end of the grocery store to the other.
Molly Kimball, a registered dietician with Ochsner Health System in New Orleans, believes basic human nature drives our bandwagon behavior. “I was at the grocery store the other day, and the customer said to the checkout person, ‘You look great,’” says Kimball. “I guarantee the next question was ‘what have you been doing?’” When we see our friends or coworkers looking and feeling better, we want to grab a piece of that for ourselves.
But there’s another reason these sensationalist trends persist: They all boil complex nutrition science down to concepts that are easy to grasp and easy to follow, at least for a brief time.
18 Spring 2015 / Natural Living
And guess what: Even the trendiest among them might actually be doing us some good.
“All these diets take something out of our current diet,” says James O. Hill, Ph.D., executive director of the University of Colorado Anschutz Health and Wellness Center in Aurora, Colo. “You’re cutting either fat, sugar, carbs, blue foods, red foods, you name it.” Going paleo, for example recommends dropping processed foods, which are often high in saturated and trans fats—major enemies to heart health. “Removing something from your diet is an easy change to make, and it almost always makes people feel better,” says Hill.
That said, removing entire food categories from a diet brings its own set of nutritional concerns. “We know the body relies on the interplay of multiple, varied foods we eat,” says Caroline Glagola Dunn, a doctoral fellow at the University of Florida’s Food Science and Human Nutrition department. “The variety helps us function, keeps us regular and feeds the healthy bacteria in our gut.”
Removing macronutrients such as fat, carbs or protein impacts our intake and balance of micronutrients—aka vitamins and minerals. Kimball also cautions against the pitfalls of seemingly healthy foods and health halos (visit naturallivingmag.org/healthhalos for more on that subject).
“Eliminating sugar or carbs is [easy] for people to get their brains around for a short period of time,” says Kimball. But she and other nutrition experts note that people often cut one “enemy” only to replace it with another. In this respect, people’s best intentions to change their diet for the better can actually work against them.
For Dunn, her concerns with extremely low-carb diets (such as Atkins and paleo) are twofold. First is the potential decrease in healthy fiber, which not only removes waste and toxins from our digestive system, thus allowing us to absorb other important nutrients, but it also increases satiety, so you feel full longer. Second: the lack of folic acid, especially for women of childbearing age. In an effort to prevent birth defects, the USDA mandates an enrichment program that adds folic acid to most commercial grain products. Forgoing enriched grains could put pregnant women or those who plan to become pregnant and their babies at risk for folate deficiency, which can lead to neural tube defects.
Plus, although cutting out entire food or nutrient groups might feel like a quick and relatively easy approach, generally the positive effects of elimination diets are short-lived. Jumping on and off bandwagon diets often leads to yo-yoing—losing and then regaining pounds. Combined with a subsequent feeling of failure and potentially harmful nutrition gaps, the result might be a net negative.
There are exceptions, though, says Hill, who sees the long-term impact of obesity as a far bigger concern than the nutrition gaps
or emotional risks of weight-cycling. For people battling obesity, “losing weight trumps everything else,” he says.
In his practice at the CU Anschutz Health and Wellness Center, Hill has clients, even those who haven’t received a celiac diagnosis, asking about gluten avoidance. He calls it the “hot topic of the day” but surprisingly doesn’t argue against this food trend. “There’s a psychological element to it all,” says Hill. “Hey, if you think it makes you feel better, that’s OK,” he says. There’s no medical downside to removing gluten. The question is: What are you replacing it with?
Dunn agrees in part, but points out: “There’s nothing inherently healthier about a gluten-free diet. In fact, we’ve found a lot of processed gluten-free foods have added fat or sugar to improve the texture and taste.”
Incidentally, Kimball thinks the paleo diet is a trend that might have legs. Encouraging people to eat the foods of the pre-agricultural hunter/gatherers, paleo advocates very little dairy and grains, increased lean protein (mostly from meat),
and no processed foods. “I like that it has people thinking about where their food comes from,” says Kimball. Still, she notes, it too can leave gaps. “There’s no room for low-fat Greek yogurt or high-fiber tortillas—but it makes us think about whole foods, and I see that as a trend that will stick with us.”
Just don’t assume because something was healthy 10,000 years ago it’s right for your health today. “Our bodies have evolved,” says Marlene Zuk, evolutionary biologist at the University of Minnesota and author of Paleofantasy (W.W. Norton & Company, 2013). “If you use a governing principle of not eating anything that wasn’t around 10,000 years ago, you’re going to miss out on a lot of
stuff, like calcium from dairy. People have changed in the last 10,000 years, and that’s a good thing.”
To say the least, nutritional information can be misleading, the data confusing and the hype overblown. Pollan blames scientific reductionism—investigating the individual components of a food while ignoring more complex interactions and contexts in which they’re consumed. “It encourages us to take a mechanistic view of [the] transaction: put in this nutrient, get out that physiological result,” he says in the New York Times article. “Yet people differ in important ways.” Some can metabolize sugars or digest milk or tolerate gluten better than others, he explains. “The same input of 100 calories may yield more or less energy depending on the proportion of Firmicutes and Bacteroidetes living in your gut.”
In other words, go ahead and jump aboard the bandwagon if you’re curious where it’s headed. Most experts agree it’s a good way to get more conscious about the foods you’re consuming, and it might take you to a healthier place. Just don’t be surprised if it’s a bumpy ride or you end up back where you started. And don’t be afraid to jump off the wagon if it’s headed in a bad direction.
“We know the body relies on the interplay of multiple, varied foods we eat. The variety helps us function, keeps us regular and feeds the healthy bacteria in our gut.”
NaturalLivingMag.org 19
For 75 years,we’ve had your back.
And your heart
joints
muscles
immune system...
bones
digestive tract
Schiff® has been Nourishing Life Through Nature and Science™ for over 75 years. Learn more at schiffvitamins.com.
immune system...
has been Nourishing Life Through Nature and Science™
THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.
New look. Same great products.
‡ Supportive, but not conclusive research shows that consumption of EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease.© 2013 Schiff Nutrition Group, Inc. 717-A1
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Eggs Exonerated
LONG THE VICTIMS OF BAD PRESS AND POOR DEDUCTIVE REASONING, THESE KITCHEN STAPLES—AND THE HENS THAT LAY THEM—GET AN OVERDUE PARDON.
BY DEBORAH WILLIAMS
SHU
TT
ER
STO
CK
NaturalLivingMag.org 21
For 75 years,we’ve had your back.
And your heart
joints
muscles
immune system...
bones
digestive tract
Schiff® has been Nourishing Life Through Nature and Science™ for over 75 years. Learn more at schiffvitamins.com.
immune system...
has been Nourishing Life Through Nature and Science™
THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.
New look. Same great products.
‡ Supportive, but not conclusive research shows that consumption of EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease.© 2013 Schiff Nutrition Group, Inc. 717-A1
Proof #
Colors
Approval
Creative Designer
Brand Manager
Research
Regulatory Affairs
Legal Review
Final Creative (final)
Jenn Steeves-Kiss (final)
Black
Red
Black
Green
Green
Black
Black
W/ CHANGESNO CHANGES DATE
Colors
Proof #
Schiff Nutrition2002 South 5070 WestSLC Utah 84104 USA
(801) 975-5000
2002 South 5070 WestSLC Utah 84104 USA
(801) 975-5000
DATEW/ CHANGESNO CHANGESApproval
Creative Designer
Brand Manager
Project Management
Packaging Engineer
Labeling Specialist
Scientist / PE
Research
Regulatory Affairs
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Jenn Steeves-Kiss (final)
Black
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Blue
Pink
Purple
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Black
Green
Green
Black
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S-9594
S-9594 717-A1 VMS Family Ad
717-A1
Ad
100%
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--
Optimum Wellness
N/A
8.625"w x 11.125"h
7.25”w x 9.75”h
Date 01.09.13 Job No.
File Name
Ad No.
Type
Printed at
Designer
SpecialInstructions
Publication Specs
Publication
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4 color process
Call it argumentum ad hominem, association fallacy or nutrition science’s most unfortunate hasty generalization: The smear campaign against eggs is one of the longest and most misguided in culinary
history. Luckily, new scientific evidence is debunking the myths, and we’re slowly getting the message that eggs aren’t evil or unhealthy; they’re just misunderstood. At the center of the confusion: cholesterol.
In 1977, the USDA issued its first “Dietary Goals for the American People,” which included limiting dietary cholesterol intake to 300 milligrams per day. The thinking at that time was that dietary cholesterol had a direct effect on serum or blood cholesterol levels, a known risk factor for heart disease. A single egg contains 185 milligrams of cholesterol—more than half of the USDA’s recommended daily amount—so the poor orb was presumed guilty by association and banished to the naughty list.
But more recent research has revealed that our earlier studies were flawed. “Essentially, everything we thought we knew about dietary cholesterol affecting blood cholesterol levels came from diets that were also rich in saturated fat (not only from eggs but also full-fat dairy, butter, meat and cheese) and relatively low in fruits and vegetables,” says David Katz, M.D., director of Yale
University’s Yale-Griffin Prevention Research Center and the president of the American College of Lifestyle Medicine. “We [deduced that] all fatty food was bad, and we lumped cholesterol in there; it took awhile to sort out that not all fat is created equal,” says Katz. “We did what we tend to do, which is throw the baby out with the bath water.”
MAKING AMENDS“When [researchers] looked at the effect of dietary cholesterol intake
on overall blood cholesterol, they found limited evidence that there is a link,” says Janet de Jesus, a registered dietician and public health advisor with the National Institutes of Health. In response to the updated science, the USDA, American Heart Association and American College of Cardiology recently revised their guidelines. In fact, they removed the cholesterol level recommendations all together. “They’re not saying eat as much as you want, but there’s more evidence that reducing
saturated fat and trans fat is more important for lowering LDL (bad) cholesterol,” says de Jesus. “For the most part, if you lower saturated fat intake, you’ll lower dietary cholesterol.” BUT WAIT, THERE’S MORE Katz and other researchers have studied the effect of egg intake
“We gave people the advice to stop eating eggs, and I don’t think we considered
carefully enough what they would replace them with. I think we now know the answer because America
runs on Dunkin’.”
Eggs Exonerated
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5)WAXING POETIC
“If you could choose to master a single ingredient, no choice would teach you more about cooking than an egg. It is an end in itself; it’s a multipurpose ingredient; it’s an all-purpose garnish; it’s an invaluable tool….It’s a lever for getting food to behave in great ways. Learn to take the egg to its many differing ends, and you’ve enlarged your culinary repertoire by a factor of ten….Within the universe of the egg are dozens of techniques. I’d wager that no other single ingredient has as many, not by a long shot. But shouldn’t we expect as much from a little package that contains all the stuff of life itself?” —Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, by Michael Ruhlman (Little Brown and Company, 2014)
22 Spring 2015 / Natural Living
on blood pressure, platelet stickiness and other indicators associated with heart disease. “Over and over again, there’s just no there there,” says Katz, who points to yet another argument in the egg’s favor: paleoanthropology.
Anthropologists agree, says Katz, that our ancestors—who show very few indications of heart disease—ate eggs. And while they also ate plenty of meat, as the popular paleo diet reminds us, it was very different from the meat we consume today. Wild game was lower in total fat and much lower in saturated fat than today’s domesticated meat. “That part of the puzzle suggests that we are well adapted to dietary cholesterol and not so well adapted to a high intake of saturated fat, another argument that the two of those should be unbundled,” says Katz.
THE NITTY GRITTYSo the evidence is mounting that despite relatively high cholesterol levels, eggs aren’t unhealthy. But are they healthy? That depends on how you consume them, say Katz and de Jesus.
Egg white has the highest-quality protein of any food source. “It’s used routinely as the reference standard for optimal protein because it has the perfect distribution of essential amino acids and other vitamins and minerals like biotin,” says Katz.
As far as the yolk, it contains most of the total fat. But
remember, says de Jesus, it’s polyunsaturated fat—the good kind. If you throw away the yolk, you’re also throwing away a good source of vitamins A, D, E and K. “I think it’s a disservice to vilify eggs,” says de Jesus. More important than whether you include them in your diet or not, she says, is how you prepare them. “People tend to fry eggs or serve them with bacon or in cheesy omelets that bring in extra fat.”
Whether eating eggs converts net benefit to you is a matter of what the eggs are replacing, according to Katz. “There is a critical blind spot in nutritional epidemiology,” he says. “We often fail to consider that if people are going to eat less of X, they’re going to eat more of Y. We gave people the advice to stop eating eggs, and I don’t think we considered carefully enough what they would replace them with. I think we now know the answer because America runs on Dunkin’. Essentially we started eating more bagels and donuts. The net effect of that was harm, not benefit. It’s a mistake to eat more eggs in place of vegetables, fruit, lentils, beans, nuts and whole
grains, but turning to eggs for breakfast in the place of empty starchy sugary nonsense [is advisable] because you’re not just benefiting from what you’re adding but also what you’re taking away. The same would be true of eating more eggs but not eating as much deli meat or as much fatty meat. You’re trading up there.”
TIPIf you’re a baker, keep a
supply of egg whites frozen. When thawed, they whip better for meringues and
custards.
FUN FACTA chef ’s hat is said to
have a pleat for each of the many ways you can
cook an egg.
TIP: If an egg sinks when you place it in a bowl of water, it’s fresh. If it floats, it has gas inside and has aged, but this doesn’t mean it’s bad or rotten or that the nutritional value has declined. The only way to tell that is to crack it open and do the smell test: Your nose knows.
NaturalLivingMag.org 23
So, we’ve settled the should-we-or-shouldn’t-we debate: We’re cleared to eat eggs again (at least until the next report reverses this dictum). If only that were the end of the discussion, but it’s really just the beginning. Where
once you had only to choose between large or extra large, now the dizzying array of options include white or brown, conventional or organic, cage-free or free-range, organic or enriched-colony. And unlike the nutrition issue, in these choices we don’t have scientific evidence to steer us definitively one way or another. Ultimately, they are a matter of your budget, your ethics and/or the point at which the two intersect.
BUT FIRST: A SHORT HISTORY LESSON According to a report by the United Egg Producers, “as late as the 1940s, small backyard flocks of chickens made up the majority of the egg-producing industry.” Though raised organically and free-range (insofar as we’ve come to know those terms) they were also “continuously subjected to disease, freezing or heat stress, predators, poisoning, and infighting,” and they stopped producing eggs during the winter molting season. Still the high ratio of egg producers to consumers meant the backyard flocks could keep up with demand, even when accounting for disease and seasonal loss.
As the American population migrated from rural to urban areas, the ratio of egg-producing farms to consumers dropped and forced the producers to adjust their practices to meet demand as efficiently as possible. Thus, the system now referred to as “caged” or “conventional” emerged. Most notably for the producers, “it eliminated most diseases of the 1940s, provided the hens with protection against the weather (environmentally controlled housing) and predators, while also improving food safety [sanitation],” by removing the birds from exposure to their own feces and the parasites that come with it. It also allowed farmers to house many more birds in a fraction of the space, to feed them less food and to manipulate their natural molting habits and laying frequencies, all while keeping prices around 5 to 10 cents per egg.
FAST-FORWARD A FEW DECADES Farmers and animal-welfare advocates, alike, are now questioning whether the industrial techniques that enable such large-scale production are humane and environmentally friendly. Also at issue is the effect it has on the quality, flavor and nutrition of the eggs. And so the pendulum has begun to swing back: Small and large producers—driven, as always, by increased consumer scrutiny—are looking for ways to balance animal- welfare while keeping up with demand.
“The industry is trying to decide, from an animal welfare standpoint, what type of housing system is appropriate for the hens,” says Andy Wilcox, whose family has been in the egg business for 100 years and currently produces 77,000 dozen eggs a day at four facilities in Washington state. “Originally we were all cage-free; we went conventional in the ’60s [to combat the disease issues],” he says. In a conventional system, as many as eight birds share a 360-square-inch cage in which they’re unable to sit down, spread their wings or turn around.
In 2004, Wilcox traveled to Europe to research a new aviary housing system that allows hens to engage in many of their natural behaviors—such as dust-bathing and perching—in an indoor, free-range environment, while also allowing for daily manure removal. “Not only is it humane, it’s extremely sanitary,” says Wilcox. “When we saw those things come together…those concerns we formerly had with cage-free systems were no longer there.” The aviary system allows the birds to be outside for eight hours every day.
In 2006, Wilcox Farms started the conversion process from conventional to free-range with help from Humane Farm Animal Care (HFAC), an independent animal-welfare organization that issues the Certified Humane stamp. Among its board members is animal-rights pioneer Temple Grandin. “We feel the Humane Farm Animal Care certification is the most reliable,” says Wilcox. “We know they’re good because the audits are challenging and rigorous.”
Some farms even go beyond the free-range or cage-free designations to receive a “Pasture Raised” seal, which requires 108 square feet of open-grazing pasture per laying hen. Unlike hens classified as cage-free and even free-range—who might spend almost all their time inside barns with limited or no access to the outdoors—certified pasture-raised hens spend daylight hours outside. At night when the hens return to their cage-free barns to roost, the farmers move the fencing so that the hens always have fresh pasture for grazing.
“There are three reasons pasture-raised eggs are different,” says Matt O’Hayer, founder of Vital Farms, a network of 56 small pasture-raising farms in five states. “The first is animal welfare. You give birds pasture, they’re able to do things like run around, dust-bathe and be the omnivores they are. They eat more than just grass. They love running. They love playing. They chase each other,” he says. The second difference: The chickens and the eggs are healthier. “When they consume pasture, the hens are getting huge amounts of omega-3 and vitamin A naturally.” And that, he says, is what drives the third differentiator of pasture-raised eggs, which is taste. “Customers who are paying up to $6 or more per dozen for pasture-raised eggs know the difference,” says O’Hayer.
AND THERE’S THE RUB Today’s enriched-colony techniques are modern adaptations of the more traditional pre-1940s system, but they come at prices not everyone nor economies of scale can afford. Farmers like Wilcox and O’Hayer understand that and applaud grocers who are expanding their egg cases to give consumers plenty of options. And, we can hope, as demand grows, prices will drop to make humanely raised food more accessible to everyone. For now, Wilcox says: “There are a lot of things you can call greenwashing, but this is a legitimate change in how animals are cared for. It’s not just a marketing gimmick. It’s a total change in how we treat our livestock.”
Katz adds that conscious consumerism is, ultimately, better for everybody. “In general, when we make better dietary choices, they end up being better for us, the animals and the planet,” he says. “We all win when we eat the right thing.”
Eggs Exonerated
24 Spring 2015 / Natural Living
The Claims Department With the exception of “organic,” none of the claims below are regulated by the USDA. For that reason, Vital Farms Marketing Director Dan Brooks says: “In isolation, the terms don’t mean anything. However, when they’re used in conjunction with a certifying organization such as HFAC or Animal Welfare Approved, they have a lot of significance.” Make sure an auditing body has backed up the following claims on your egg carton.
THE LABEL: CAGE-FREE
DEFINITION: Hens are not confined to small, wire pens
known as battery cages. They’re allowed to roam freely on
the floor of a barn or chicken house, and they have desig-
nated areas for roosting and dust-bathing.
THE SMALL PRINT: Cage-free hens might or might
not have access to the outdoors at the discretion of the
farmer. Many cage-free hens never leave the barn. They
eat feed usually made of corn and/or soy. To be classified
as cage-free by HFAC, hens must have “sufficient freedom
of movement to stand normally, turn around, and stretch
their wings.”
THE LABEL: FREE-RANGE
DEFINITION: Hens are not confined to cages and have
access to the outdoors.
THE SMALL PRINT: “Access” and “outdoors” are vague. A
small door through which only a single hen can pass at a
time qualifies as “access,” and “outdoors” is any area with
no roof. The hens eat feed usually made of corn and/or
soy. To be classified as free-range by HFAC, “the minimum
outdoor space requirement is 2 square feet per bird.”
THE LABEL: PASTURE-RAISED
DEFINITION: Hens spend much of their time outside where
they can forage for grass, plants and insects during the day.
THE SMALL PRINT: This term doesn’t specify the quality
of grazing space or the frequency with which the graz-
ing area is rotated for regeneration. To be classified as
pasture-raised by HFAC, “the minimum outdoor space
requirement is 2.5 acres per 1000 birds.” That translates to
108 square feet per hen.
THE LABEL: ORGANIC
DEFINITION: The only classification monitored by the
USDA. Refers to eggs from hens that are raised in a free-
range setting and receive feed that meets the National
Organic Program guidelines and includes fresh plants
daily—whether foraged or supplied.
THE SMALL PRINT: “Organic” does not indicate the
safety, quality or nutritional value of the egg.
THE LABEL: OMEGA-3
DEFINITION: Eggs produced by hens that have a diet rich
in omega-3 fatty acids.
THE SMALL PRINT: Conventionally raised hens can re-
ceive omega-3-enriched feed. The USDA does not certify
this claim, but farms can be audited and reprimanded for
making false claims.
THE LABEL: ENRICHED-COLONY
DEFINITION: Refers to any cage system that provides
more space than conventional battery cages, as well as
designated areas for hens to perform some of their natu-
ral behaviors, such as perching, nesting and scratching.
THE SMALL PRINT: Enriched-colony systems might or
might not provide access to the outdoors or areas for
dust-bathing, a native behavior for laying hens.
FACT
In 2008, California’s Proposition 2, aka the Prevention of Farm Animal Cruelty Act, passed with the largest margin of any ballot initiative in the state’s history. Sixty-three percent of the voters (8 million) supported the “humanity-over-efficiency” initiative that requires all egg-laying hens raised in the state to be able to stand up, lie down, turn around and fully extend their wings inside their cages. An addendum to the law requires that all shell eggs sold in the state beginning in 2015 be produced in compliance with Prop. 2, including those from hens that are raised outside the state. For more about this ground-breaking legislation, visit cagefreeca.com.
C
AGE-FREE
EGGS
FR
EE-RANGE
EGGS
PA
STURE-RAISE
D
EGGS
O
RGANIC
EGGS
O
MEGA-3
EGGS
ENR
IC
HED-COLO
NY
EGGS
TIP: Always keep eggs in their carton, large end up to
keep them fresh and the yoke centered; don’t transfer
them to your refrigerator egg caddy.
NaturalLivingMag.org 25
move
Strength for Life EVERY AGE IS THE RIGHT AGE FOR STRENGTH TRAINING. HERE’S WHY. BY COURTNEY COLLADO
RALPH WALDO EMERSON once penned: “To be great is to be misunderstood.” These are apt words when applied to the concept of strength training, which often evokes images of hyper-muscular jock-types grunting as they hurl barbells and dumbbells around in a musty gym. In reality, strength training—or resistance training—is any movement in which your muscles contract to resist a force or move a load. The “load” can take many forms: the usual dumbbells, barbells and kettlebells, of course, but also your own body weight or even a bag of groceries. Strength training is crucial for physical health and balance, and it’s easily accessible to every age, body type and fitness level.
WHY YOU NEED TO INCORPORATE STRENGTH TRAINING
As infants, we innately embrace strength training: Picture a baby on his tummy pushing up to see what’s in front of him. Kids, too, default almost naturally to jumping, climbing and running,
activities that build muscle and bone tissue as children move and grow.
As we age, we get increasingly sedentary, so adults need to be more deliberate about developing strength. Muscle mass decreases with age—a phenomenon known as sarcopenia—as do metabolic demands, which can lead to packing on extra pounds. Strength training can help reverse these trends, improving general health, bone density, muscular strength, mental and emotional well-being, and longevity.
Plus, strength training is life training. Strong muscles expand your recreational options and enable you to complete common tasks—carrying groceries, shoveling snow, climbing stairs, keeping up with kids and grandkids—with more energy and less pain. For elderly adults, exercise that enhances strength and balance can promote more resilient bones and prevent falls. “Strength training aids your body in living better for a longer period of time,” says Amber Long, a certified personal trainer and fitness center director in Kansas City, Kansas.
SARCOPENIA: the age-related loss of skeletal
muscle mass; an almost universal condition that
starts around age 25 and results in a decline of 3–5
percent of skeletal muscle mass per decade. Rates are higher if you’re
sedentary.
26 Spring 2015 / Natural Living
STRENGTH TRAINING FOR THE AGES
The most effective strength training provides the relative strength you need, according to Katherine and Kimberly Corp, owners of Pilates on Fifth in New York City. In other words, train for the demands and desires of your daily activities, whatever your age.
YOU’RE DOING IT RIGHT WHEN YOU…
• Work all major muscle
groups, both upper and
lower body. Balance is
essential: If you strength-
en your chest, be sure
to work your back too;
otherwise you’re setting
yourself up for injury.
• Don’t overdo it. Start
easy and build up gradu-
ally. Jumping into the
high-level yoga class or
loading your barbell on
your first go-round leads
to injury and discourage-
ment. For weight lifting,
start with a weight you
can lift 10–12 times (reps)
before you need to rest,
says David Brown, senior
behavioral scientist with
the Centers for Disease
Control Division of Nutri-
tion, Physical Activity and
Obesity. Perform two
more sets of 10–12 reps,
with a brief rest between
sets. As you get stronger,
increase the resistance
by about 10 percent. And
don’t lift every day—wait-
ing a day or two between
sessions rebuilds and
strengthens muscles.
• Choose workouts
that suit your life.
Consider your interests,
your available time and
your abilities. Also think
about what you need to
be strong for. Select ex-
ercises that mimic your
recreational activities
and everyday tasks.
• Keep it fresh. Muscles
respond to new chal-
lenges. Strive to move
your body in all planes,
at various speeds and in
new ways often.
KIDS AND EARLY TEENS: GET MOVING
LATE TEENS AND 20s: BEEF UP
30s AND EARLY 40s: DEM BONES!
LATE 40s AND 50s: METABOLIC ADJUSTMENTS
60+: BALANCE AND SELF-CARE
This is your primary window to
develop bone density. Luckily, kids
are naturally rambunctious and
prone to weight-bearing activities
that encourage muscle development,
so there’s no need to structure a
formal training scenario.
WHAT TO DO:
• Cultivate a love for
physical activity with no
pressure to “win.”
• Train your body with
no additional load;
think in terms not
of “workouts” but of
activities: swimming,
team sports, hiking,
yoga, climbing, biking,
active games like tag or
Red Rover.
Sarcopenia can start as early as 25,
even for highly trained athletes, so
imagine what happens to those of
us who sit for hours a day. Vary your
routine to prevent plateaus and keep
your brain buzzing. And remember:
You won’t be young forever. Mix high-
impact workouts that pound your
joints with lower-impact activities you
can weave into your lifestyle.
WHAT TO DO:
• Squats, lunges, push-
ups, planks, and rows
or pull-ups a few times
a week.
•Devote equal time to
your upper and lower
body.
• Develop a small home
gym: an exercise mat,
resistance bands, an
exercise ball, a jump
rope and a pull-up bar.
• Join a gym or try
programs such as
ultimatepilates.com,
athleanx.com or
dailyburn.com.
By our late 30s, bone resorption
outpaces bone formation. Your focus
should be to maintain the muscular
strength and bone density you
acquired in your 20s. High-intensity
workouts are great, but pay close
attention to form, and don’t push
through joint pain.
WHAT TO DO:
• Incorporate
regular strength
training, and explore
complementary
workouts to encourage
balance and mobility.
For example, if you
love running, add yoga,
Pilates, or Gyrotonic
(gyrotonic.com)
sessions to release
tight muscles, improve
posture and boost
upper-body strength.
Combat sarcopenia with low-impact
strength training. This is also a great
time to explore interval training:
exercising at a high intensity for a
set period of time, and recovering at
low intensity for half as much time.
Studies show that interval training
increases “afterburn” (calories burned
in the 24 hours following the workout)
and helps shed fat more efficiently.
WHAT TO DO:
• Do functional
strength training two or
three times per week,
followed by stretching.
• For a great beginner
interval-training
program, visit greatist
.com and search for
“interval training.”
• Group exercise, such
as yoga, barre, Pilates
and circuit training is
great for motivation
and socialization.
Postmenopausal women are prone to
diminished bone density, while men
experience declining testosterone
that can lead to stubborn fat deposits;
body-weight training counteracts
both effects. Sprinkle activity
throughout your day: Park your car
a block from your destination, take
the stairs instead of the elevator, or
organize walks with friends.
WHAT TO DO:
• Stick to body-weight
or light-resistance
strength workouts and
low-impact aerobics
such as biking.
• Invest in private
instruction; at this age,
the number of motor
neurons declines,
which makes executing
new movements more
difficult. A pro can
help prevent injury or
frustration.
NaturalLivingMag.org 27
CO
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Basket CaseWE’RE CRAZY FOR DEGOEDE BROTHERS’ INCREDIBLE FLORAL ARRANGEMENTS.
If you’re a green thumb, you can’t wait to start digging in the dirt and tending your garden this time of year. But even if you’re not so keen on doing the dirty work, there’s no reason you can’t adorn your patio or yard with a fresh and fragrant floral tableau thanks to the incredible hanging baskets created by The DeGoede Brothers.
Phil and Paul DeGoede have been QFC’s exclusive supplier of hanging baskets for more than 15 years. With 270,000 square feet of
covered growing area and another 160,000 square feet outdoors, the Sumner grower operates year round and specializes in fuchsias, pansies and premium annuals.
QFC floral departments receive weekly deliveries from DeGoede Brothers, which means you’ll find a fresh and abundant supply of premade hanging baskets as well as bulbs and cut flowers that are perfect for Easter and Mother’s Day arrangements.
QFC focus
Put Some Care in Your CartTHIS SPRING, WHILE YOU’RE BUYING YOUR WEEKLY GROCERIES, YOU CAN ALSO BUY A MIRACLE FOR A CHILD IN NEED.
WHAT HAPPENS WHEN
YOUR CHILD IS SICK
and you can’t afford
the care they need?
Seattle Children’s
Hospital realizes the
financial burden of care
can bring more stress
to an already difficult
situation. That’s why
they’ve set up their
uncompensated care
fund so that the hospital
never has to turn a child
in our region away from
receiving the care they
need to be healthy.
QFC and our vendor
partners team up each
spring for the Purchase
a Miracle campaign
to raise money for
the uncompensated
care fund. You’ll see
Purchase a Miracle shelf
tags on participating
products at all
Washington State QFC
locations from May
1 – June 15. Support
these products and
help Seattle Children’s
continue to turn no
child away from the
care they need. Visit
www.seattlechildrens
.org/ways-to-help to
learn more.
28 Spring 2015 / Natural Living
SUPPLIER SPOTLIGHT: EGGS
Wilcox Farms
“As organic producers, we feel strongly that our customers want to understand where their food is coming from and what the components of their food are,” says J.T. Wilcox, who along with his brothers, have recently committed to converting their once-conventional egg production company to all-organic, cage-free.
In “Eggs Exonerated,” page 21, Andy Wilcox explains how the Wilcox equipment and
systems are different from conventional production facilities and how that affects the flavor, nutritional value and cost of eggs.
But if you’d like to see—and taste—it for yourself, Wilcox opens its gates to the public twice a year. Families are invited to tour the farm, meet the hens and learn about the process of producing
eggs. For more information, visit wilcoxfarms.com.
QFC is committed to partnering with local producers like Wilcox to offer consumers options when it comes to floral products, fresh produce (see above), meat and dairy.
Inflammation FightersKEEP YOUR JOINTS MOBILE AND CHASE PAIN AWAY WITH THESE NATURAL REMEDIES AND SUPPLEMENTS. BY CHRYSTLE FIEDLER
NORMALLY, INFLAMMATION (from the Latin inflammo or ignite) is a good thing. That’s because it’s part of your body’s immune response, in which white blood cells and immune proteins mobilize to remove damaged cells, bacteria and viruses and help you heal when you’re injured. But symptoms of inflammation—redness, joint swelling, pain and stiffness—can be uncomfortable and become chronic in conditions like arthritis. For relief, people often opt for nonsteroidal anti-inflammatory drugs (NSAIDS) like aspirin, ibuprofen and celecoxib (Celebrex), which unfortunately can spawn their own set of problems, including ulcers, high blood pressure, and even heart attacks and strokes, according to a 2014 study in the British medical journal The Lancet.
One promising alternative: natural cures. Nature-based supplements can be a safe, effective way to ease joint pain and inflammation, often at a lower cost than prescription or over-the-counter medicines. “Natural remedies reduce inflammation by improving circulation and moving compounds that are stagnant and cause swelling,” says Brigitte Mars, herbalist and coauthor of The Home Reference to Holistic Health and Healing (Fair Winds, 2014). “Anti-inflammatory cures also help to soothe any irritated areas with calming mucilage.” Try these remedies and compare them to your go-to painkillers. Any questions? Talk to an integrative physician or osteopathic doctor who is open to natural cures.
boost
NaturalLivingMag.org 29
SHU
TT
ER
STO
CK
boost SUPPLEMENTAL HEALTH CARE
30 Spring 2015 / Natural Living
GINGER
Why it works: Powerful phenolic compounds and antioxidants such as shogaols, zingerone and gingerols reduce pain and
inflammation. And there’s more. “Ginger helps prevent blood cells from sticking together,” says Mars. “It also inhibits inflammatory prostaglandin production.” A review published in the Journal of Medicinal Food showed that ginger works in a similar manner as NSAIDs by suppressing the cox-1 and cox-2 enzymes that cause inflammation.How to use it: Make a comforting ginger compress: Dip a clean washcloth into a cup of hot (but not scalding) ginger tea, and apply to the aching joint in question. Cover with a dry cloth to hold the heat in until it’s cool. Replace as needed. You can also buy topical creams to ease pain and inflammation and reduce stiffness.
TURMERIC
Why it works: Turmeric contains curcuminoids—the most famous of which is curcumin—which decrease inflammation naturally.
A 2006 study in the medical journal Arthritis and Rheumatology showed that turmeric may relieve symptoms of rheumatoid arthritis.How to use it: Take it as a supplement, or look for this ingredient in topical creams. GREEN TEA
Why it works: Green tea contains polyphenols, a type of antioxidant that cools arthritis-related inflammation.
Research at the University of Michigan Health System in 2007 showed that this compound may inhibit the production of molecules that destroy cartilage and bone.How to use it: Drink four cups of green tea a day or take an EGCG (active ingredient in green tea) supplement: 2,000 mg. twice a day. CAYENNE PEPPER
Why it works: A study published in The Journal of Rheumatology in 1992 showed that capsaicin in cayenne relieves the tenderness
and pain of osteoarthritis. A 2007 Harvard University study published in the medical journal Nature showed that capsaicin targets pain receptors without causing numbness.
How to use it: Make your own topical treatment by steeping a tablespoon of cayenne in 1 pint of hot (but not scalding) apple cider vinegar, says Mars. Dip a clean washcloth into the mixture, and apply as needed. Cover with a dry cloth to hold the heat in longer. Replace when it has cooled. You can also buy a cayenne pepper cream. Cayenne can also be taken in supplement form. Choose capsules of at least 500 mg., and follow label instructions. STINGING NETTLES
Why it works: The stinging part of the nettle draws blood to the joint, relieving pain and inflammation. “Nettle sting also contains formic
acid, which stimulates a natural antihistamine reaction,” says Mars. How to use it: Touching the afflicted area with stinging nettles can hurt at the time but relieves pain in the long run. Or drink it as a tea or use it in a cream topically on painful areas. Note: It has not been established that nettle root or leaf are safe for pregnant or nursing mothers. When in doubt, talk to your doctor before taking this or any supplement. TART CHERRIES
Why it works: Research at the Oregon Health & Science University showed that tart cherries have the highest anti-inflammatory content of any food and can help manage
osteoarthritis pain. “Tart cherries help to clear inflammatory compounds such as uric acid from the joints,” says Mars. “Cherries also contain healthy antioxidants called anthocyanins, which give them their red color and reduce inflammation.”How to use it: Take a supplement (500 mg. four times a day), or drink 10.5 ounces of tart cherry juice daily for three weeks.
ESSENTIAL FATTY ACIDS
Why it works: Essential fatty acids reduce inflammation by lubricating the joints; they also slow cartilage
degeneration of osteoarthritis.How to use it: Buy a fish oil high in DHA and EPA, and certified free of contaminants, such as mercury. Take 1,500–3,000 mg. per day—the lower end for maintenance and the higher end for more acute flares of pain or stiffness.
More Vitamins and Minerals for Joint Health• Your joints will benefit from
taking 1,000 mg. of calcium
and 400 mg. of magnesium
with 400 I.U. of vitamin D daily
to help your body absorb the
calcium.
• Glucosamine sulphate cools
off inflammation, repairs
traumatized tissue and cushions
joints. Take 250–500 mg., three
times daily.
• Bromelain, an enzyme that
comes from the stem and
juice of pineapples, reduces
inflammatory compounds
called prostaglandins. Take 500
mg. each day.
A Soothing Soak Epsom salt is high in magnesium,
which eases and relaxes stiff joints
and muscles. Add a pound of
Epsom salts to a warm bath to
release toxins and relieve pain,
suggests herbalist Brigitte Mars.
“Make it even more therapeutic by
adding 5 to 10 drops of essential
oils such as wintergreen—which
contains salicin, a pain-relieving
compound made from willow
bark—or anti-inflammatory citrus
oils like lemon and orange.”
Best Foods for Joint Health The next time you go to the
grocery store, stock up on these
nutritional and anti-inflammatory
nutrients: almonds, pecans,
barley, brown rice, quinoa,
oatmeal, black beans, artichokes,
kale, okra, sweet potatoes and
pecans. Raw string beans are
a therapeutic food for arthritis
because they help eliminate
uric acid, which can contribute
to joint pain. Celery seed as a
condiment also ferrets out uric
acid. A shot glass of aloe vera 10
minutes before each meal can
also reduce inflammation.
– BRIGITTE MARS SHU
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CK
(7)
clip
More Vitamins and Minerals for Joint Health• Your joints will benefit from taking
1,000 mg. of calcium and 400 mg.
of magnesium with 400 I.U. of
vitamin D daily to help your body
absorb the calcium.
• Glucosamine sulphate cools off
inflammation, repairs traumatized
tissue and cushions joints. Take
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thrive
32 Spring 2015 / Natural Living
Dr. James Rouse received his doctorate in naturopathic medicine from National College of Natural Medicine. He inspires others through
public speaking, personal coaching, mentoring and his books, including his most recent: Think Eat Move Thrive: The Practice for an
Awesome Life. He is the founder of and resident expert for Natural Living. Get to know more about Dr. James at drjamesrouse.com.
DR. JAMES ROUSE On eternal optimism, living inside-out and why he thinks everyone should play with their food
I’ve always worn rose-colored glasses.
When I was younger, people said, “When you
grow up, you’ll realize it isn’t really that way.”
I’m grateful to know that, actually, it is if you
just see it as such.
We now know that optimism is not only
contagious, it’s a scientifically valid way of
being healthy.
I’m all about clean eating, but there were
times when I didn’t allow myself to live that
truth because I cared more about what
other people would think than about how I
would feel. Like when I’d go to a party, I’d eat
what they were serving even though it was
something I didn’t want to eat. I knew when
I was doing it that I was acquiescing, living
outside-in rather than inside-out. Every day
holds an opportunity to own your truth. I do my
best to be present and stand in my truth and
not allow things, people and experiences to
take me away from what I know to be true…its
not always popular but it does bring me peace.
If I could meet anyone and ask him one
question, I’d ask American writer Joseph
Campbell how we can bring the archetype
of the hero into today. I watched Bill Moyers
interview him when I was a little kid. He made
it look like every human being had a chance
and a responsibility to be a hero.
Being awesome is inconvenient. There’s no
shortcut or diet. It’s a daily practice of choosing
to courageously show up, love yourself and be
of service to others—simple, not convenient.
People have lost the art of playing when it
comes to food. We put ourselves in silos: the
no-carb silo, the paleo silo, whatever. Food has
become so utilitarian, so sterile. When the act
of eating becomes about ‘you can’t have that,’
and ‘you have to do it like this,’ all of a sudden
you’re in a box, and you can’t play anymore.
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