> A recent Stanford University study notes little health benefits of Organic vs.
> conventional foods, Ali Miller, registered dietitian and natural foods chef
> of Life Long Weigh is here to discuss the loop-holes of the study and
> benefits of local organic and grass-fed foods.*
*Organics have been on the rise and have been the leading food trend of the
decade, Ali Miller, registered dietitian and natural foods chef of Life
Long Weigh is here to tell us about this trend and why you may want to
consider purchasing these foods. *
> *Organic foods have increased by at least 20% each year consistently for
> the past 7 years, why do you think this is?*
> Well after a significant rise of food technology following the industrial
> revolution, we have begun to see the impacts of processed foods or
> “food-like products” on obesity and disease risk. After allowing
> bio-technology, tran-fats, growth hormones, genetically modified organisms,
> pesticides, and chemicals Americans are starting to become aware and
> concerned about these products impacts on our health and our environment.
> *And you find that there are nutritional benefits to organic fruits and
> Yes, organic and local non-conventional/pesticide/fungicide/herbicide
> fruits and vegetables have higher amounts of antioxidants, bioflavinoids, b
> vitamins, and minerals from a healthy soil composition. So it all comes
> back to the soil, a living soil will produce a more nutritionally sound
> product (SCREEN 1). The nutritional benefits Research supports an increased
> amount of these compounds can help with disease prevention. A lot of the
> phytocompounds and antioxidants are still being studied on their benefits.
> (SCREEN 2).
> *Those last two, Querceitin and Kaempferol those are nutrients?*
> Yes, research is still trying to understand the significant impact of
> phyto-compounds on health, beyond the power of vitamins/minerals.
> Querceitin has been studied for cancer prevention, fibromyalgia,
> anti-inflammatory, and anti-depressant support. Kaempferol has been in
> various trials for protecting against heart disease and cancer as well. The
> important thing to remember, is these compounds work synergistically in
> whole natural foods. As an example, we found beta-caronene rich foods to be
> beneficial in lung cancer reduction; however, when people took
> beta-carotene as a supplement it was actually increasing risk. So the
> relationship of these nutrients are synergistic when in the food form and
> the nutrients are showing significant impact on our wellness through
> detoxification, antioxidant, and metabolic support.
> *And the recent study from Stanford University noted a 30% lower risk of
> pesticide contamination in organic when compared to conventional. But you
> note that it is higher?*
> (SCREEN SLIDE 3)
> When you hear that amount you assume that they are talking about a
> percentage difference, which would be both percentages divided multiplied
> by 100%. As an example, 10 is 50% of 20, right? However, the 30% was taken
> as an odd statistical construct called “risk difference” where you subtract
> the percentages. This would imply the difference between 20% and 10% is
> 10%. This is how the researchers got to 30%, they found a 35% residue on
> conventional produce and only 5% residue on organic produce; however, if we
> really look at the percentage difference we would be looking at 81% greater
> pesticide residue with conventional foods.
*Are there are some foods that are lower in contamination from pesticides?*
Yes, we often hear of the Dirty Dozen which is a list of 12 most
contaminated or highest residue foods to purchase as organic. (SCREEN
SLIDE 4) you will see among these many have thin skins, so one non-organic
option may be to peel these fruits/vegetables. However, if you peel apples
to get rid of the pesticides, you are also losing half the fiber and a
significant amount of Vitamin C, iron, and calcium
*These organic products tend to be more expensive. What do you say to
> people that can’t afford them?*
> There is an inverse relationship with our spending on food and that of our
> health care. So investing in a clean diet from quality local, non-processed
> foods will save you the medication, doctor’s visits, medical expenses, and
> decreased quality of life down the line. Also, choosing local, seasonal
> foods is the best way to get foods that not only taste the best but also
> are most affordable. You vote with your dollar and as consumer demand
> supports local small farmers, we will see a shift in farm subsides which is
> greatly needed! A great option is the Urban Harvest farmers markets, local
> cooperatives, and farm-to-table businesses such as Revival Market in the
> Heights, Georgia’s Market, and restaurants that feature our farmers.
*Now one thing we haven’t discussed is taste. Can you tell the difference?
Yes, this is one of the main reasons why it has been such a hit in the food
*And your going to make a simple recipe to ephasize these natural flavors?*
> AVOCADO, CUCUMBER and TOMATO SALAD
> 1 avocado, skin and seed removed, cut in a large dice
> 1/2 cup diced red onion
> 1 cup of cherry tomatoes, cut in half, (or, 1 cup of diced tomatoes)
> 1 cucumber, peeled and seeded, if desired and cut into chunks, I had a
> little over 1 cup
> Put all veggies and avocado in a bowl. Make dressing.
> Dressing ingredients:
> 2 T. olive oil
> 4 tsp. red wine vinegar
> pinch of sea salt
> dash of pepper
> Mix well and pour over salad. Stir lightly with a wooden spoon so you
> won’t tear up the avocado.
> Best served the day it’s made. The dressing may seem too tangy if you
> taste it before adding it to the salad, but it mellows out after it is
> stirred into the veggies. Enjoy!