What's New in Natural FoodsMarch 2010
In This Issue
A Weighty Subject
Kind of like Wednesdays, I think of March as “hump” month. Just on the other side, we can start seriously envisioning spring. But for now, we’re stuck in the not-very-attractive remains of winter. Gets me thinking about the original comfort food: potatoes. Keep reading for some surprising facts about the starchy tuber. And while it might seem incongruous to precede a piece about potatoes with a discussion about weight, you’ll see that it actually makes sense. At least it does to me. Hope you enjoy a rollickingly tasty St. Paddy’s Day!
A Weighty Subject
Would you take a drug that had an 80 percent failure rate? Most people wouldn’t. But how many times have you dieted to lose weight? Eighty percent of people who lose weight on a diet gain it back within 2-to-5 years. And usually they gain back more than they lost. That’s a significant rate of failure.
Diets don’t listen to the body
The subject of weight is complicated, fraught with emotional baggage for many of us. In my consulting practice, I’ve worked with people (mostly women) on their issues relating to food, listening to many painful stories. Our work together helps them relearn the basics of how and what to eat, how to nourish themselves, and to focus on health as the most important goal.
Knowledge vs. Dieting
Potatoes’ Powerful Punch
Potatoes have gotten a bad rap over the years. Whether they’re being blamed for Ireland’s famine or vilified by Low-Carbers, the humble spud is rarely celebrated. I’d like to set the record straight: potatoes are much more than just starchy comfort food. They pack a powerful nutritional punch.
No doubt you’ve heard that potatoes are a good source of potassium, a mineral our bodies use to regulate muscle and nerve activity. What you may not know is that spuds are also a good source of vitamin C, B vitamins (especially B6, important for heart health), and dietary fiber. And get this: potatoes contain as many health supportive antioxidants and phytochemicals as broccoli! For example, potatoes are a source of kukoamines, phytochemicals previously found only in Chinese goji berries. Kukoamines help to lower blood pressure and support heart health. They’re also rich in patatin, a root storage protein that helps prevent cell damage. Not too shabby.
Nourishing, balanced meals help keep weight under control because they satisfy and virtually eliminate cravings. With that in mind, each meal plan in the Dinner with Jennette series is nutritious and well-balanced, not to mention delicious.
This month you can celebrate St. Patrick’s Day with some appetizing Irish fare (yes, it does exist), such as “Rosemary Lamb Steak,” “Potato Leek Soup” or “Beef Brisket in Ale with Cabbage and Parsnips.” March meal variety also includes “Clam Chowder with Corn and Bacon,” “Indian Chicken and Spinach” and a really flavorful “Mushroom and Sweet Potato Gratin.” You’ll be glad you tried it.
I appreciate hearing what you think of topics in the newsletter; and please forward it to people you know who are interested in achieving or maintaining good health.
Classes and Seminars
Thursday March 18th
Wednesday March 31st
Focus on Food at the Bell Museum of Natural History
It may seem like an unlikely place to learn about food, but be sure to head over to Bell Museum of Natural History on the University of Minnesota campus to see “Hungry Planet: What the World Eats.” This exhibition, based on the book of the same name by Faith D’Aluisio and Peter Menzel, features photography and hands-on displays that explore the subject of food around the world – what people eat, where it comes from, and how different cultures approach food in the 21st century. Runs through May 9th.
In conjunction with the exhibit, the Bell Museum is co-presenting a lecture as part of Bryant Lake Bowl’s Café Scientifique called Food Safety and Food Defense about how food impacts our health and safety. Call BLB to register: 712-825-8949
While We’re on the Subject: Ultimate Potato Comfort
I’ve been saving this quote since last summer when I read it in the July 2009 issue of O Magazine. It’s from Lisa Kogan’s essay “Love, Loss and What I Ate.” I hope you find it as hilarious as I did:
“Upon breaking up with my first true love, a delightful young gentleman whom I still affectionately refer to as ‘evil incarnate,’ I invented the ultimate my-boyfriend-has-just-dumped-me food. Prehistoric man came up with the wheel, Steve Jobs created the iPod, but let the record show that it was I who brought the world the dessert potato. Yes, the dessert potato, because nothing says ‘I’m hurting’ quite like a woman who hasn’t showered in nine days chowing down on a Yukon Gold that’s been slathered in sprinkles and marshmallow fluff…”