“With our current agro-industrial
system, for every one calorie
of food we eat, ten calories
of fossil fuels are expended
in producing it.”
Lua's simple strategy for planning meals was to favor plant-based whole foods in colorful combinations and in modest portions.
Eating whole, nutritious foods is important because their unique substances work synergistically to create an effect that can't be replicated by taking a supplement.
High-fiber foods like vegetables, beans, grains, and fruits help protect against disease, decrease inflammation, and boost your immune system.
Whole, nutritious foods boast vitamins, minerals, antioxidants, fiber, protein, and fat, all of which promote health and are key to optimal bodily function.
“A strongly plant-based diet is generally best for most people. And when cooking, it is a good idea to cook by color. Cooking by color is a simple way to ensure you’re eating a variety of naturally occurring substances that boost immunity and prevent a range of illnesses. In fact, in many cases, health care practitioners would be more effective by prescribing produce, not pills.”
She explained that disease-fighting phytochemicals give fruits and vegetables their rich, varied hues. All rich yellow and orange fruits and vegetables — carrots, oranges, sweet potatoes, mangoes, pumpkins, corn — owe their color to carotenoids.
Leafy green vegetables also are rich in carotenoids, but get their green color from chlorophyll.
Red, blue, and purple fruits and vegetables — plums, cherries, red bell peppers — contain anthocyanin pigments
I cried out,
“What about garlic! Garlic rules! It has great health benefits. And more importantly, garlic is a winner, ‘cause from a distance, you look thinner.”
Lua and Julie mercifully chuckled.
I made my case. Garlic has been recognized as a wonderful health aid long before writer Bram Stoker introduced the modern legend of the ‘vampire’ — a beast repelled by garlic — to the public with his 1897 novel Dracula.
In the book, Van Helsing uses garlic as a protective agent. It’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a repellent of blood-sucking mosquitos.
“All kidding aside, I have read about big changes in food shopping behavior. Big Food is getting bigtime nervous. Sales of processed and packaged ‘food products’ are plunging because shoppers are rapidly losing interest in what food manufacturers have to offer. Frozen dinners and sugary breakfast cereals are losing their appeal. Shoppers are slowly turning away from these kinds of processed foods as they are learning more about their questionable ingredients and lack of nutritional value. It used to be that shoppers would delight in walking down every aisle of the grocery store, but today much of their time is being spent around the perimeter of the store, where its vast collection of fresh products are found. If fact, the outlook for the center of the grocery store is so glum that industry insiders have begun referring to that space as ‘The Morgue.’ Perhaps the end is near for Big Food.”
Julie recounted what she had learned in the restaurant business about what goes on in food factories — what is being added to food products to make them look, taste, and keep the way they do, and what too much sugar, fat, and salt do to our bodies.
Unhealthy diets high in sugary drinks, fast food, and refined grains are a main contributor to conditions like heart disease, diabetes, and obesity.
In contrast, nutritious eating patterns like the Mediterranean diet are tied to better self-reported quality of life and lower rates of depression than typical Western diets — and may even boost longevity.
Berries, cruciferous vegetables, cruciferous vegetables like broccoli and kale, omega-2 fatty fish like salmon and sardines, and mushrooms offer powerful medicinal properties that protect against heart disease, reduce inflammation, and boost the immune system, heart health, and brain function.
Nuts, seeds, avocados, olive oil, honey, seaweed, and fermented foods are also known for their special medicinal properties.
And many people are realizing that cooking with fresh, whole, natural ingredients isn’t so difficult and can actually be quite rewarding physically, psychologically, and socially.
“With our current agro-industrial system, for every one calorie of food we eat, ten calories of fossil fuels are expended in producing it. It seems to me that the sooner we can get on with re-localizing our food system, teaching our children about good nutrition, recognizing the value and enjoyment of simple cooking skills, and nourishing our bodies with fresh, local, seasonal ingredients that profit local farmers and small businesses, the better. I would love to see grocery stores clear out all those center aisles and repurpose that dead-food ‘morgue space’ for family friendly activities, booths for local artists, stages for performers and live music, and other ‘place-making’ activities so that food shopping — going to the market — becomes a favorite pastime and community building experience, as it once was.”
I knew that regular celebrations featuring food, music, dance, and games had always been a common feature of community life prior to the current age of global markets and large-scale civilization. The loss of festive, vibrant local community gathering places feels like a cold blanket of frost on our collective joy.
We are missing that periodic break from the tedium of the working day — that local and convenient opportunity for enrichment and enchantment.
“Fortunately, community farmers’ markets are on the rise to meet a growing demand for local organic foods, regional food security, and for ethical business practices. And they are accelerating the trend toward greater food justice and democratic control. These family friendly, place-making ‘DIY’ markets enable residents to purchase locally grown produce directly from farmers themselves and support environmentally sustainable family farms that care for the soil and for the environment in which our food grows. These markets return money directly to the local economy — while a large percentage of profits from corporate ‘chain’ stores flow out of the community. And fresh sustainable produce means more flavor, better health, lower obesity rates, and lower healthcare expenditures. These markets are clear across-the-board winners!”
“Humane, healthy, regional food systems are great. A New American Cuisine of fresh, local, unprocessed, vegetable-centric food would be wonderful. And I sure hope that my local farmers grow tons of garlic. I’ve heard that it doesn’t take much work and is marvelously self-perpetuating — you can use the crop from one year to plant the following year’s bounty. And not just that — garlic also conveniently repels aphids, beetles, vampires, and other blood-sucking Beelzebubs like corrupt politicians, crooked lawyers, and cranky neighbors!”