What's New in Natural Foods

In This Issue

A Weighty Subject
Potato’s Powerful Punch
March Meals

Hi Everyone,

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
Weight loss has become a multi billion-dollar industry over the past few decades, but overall, Americans weigh more than ever. Sadly, one of the biggest risk factors for being overweight is dieting. Yes, you read that right. After a period of dieting, we will eventually overeat to compensate for calorie restriction. It’s a normal physiological response. Our appetites are, in large part, genetically determined, and imposing external limits in the form of how many calories and how much food we should be eating, prevents us from listening to what our bodies really need. This puts us at risk for malnourishment, a very real condition that, in our country, is most common among the overweight. 

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
While it’s true that people can lose weight when eating nutritionally balanced meals, I’ve never positioned myself as a weight loss coach. But after many requests, I’ve developed a new class that examines the relationship between food and weight (it’s not what you think). If you’re ready to stop dieting, learn how to make peace with food, and how to feed yourself what you really need, join me for The Weight Class March 31st at the Wedge Coop in Minneapolis. Advance reservations are required: 612-871-3993.

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.

Storage tips
Store potatoes in a cool dark place, but not in the refrigerator, or their starch will turn to sugar and develop an unpleasant flavor.  And don’t store them with onions, as they each emit gases that degrade the other.  I keep mine in a burlap sack in our kitchen closet.

March Meals

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.

Best,
Jennette