Lucid Nutrition

King Corn, A Conversation with the Filmmaker

"The following clips are from a conversation with filmmaker Curt Ellis brought to us by Cooking Up A Story. It is about his documentary "King Corn", the film that may open eyes across America. Surprisingly, corn is present in some form or another, in almost everything on the American plate. And, none more so, than through the food ingredient "high fructose corn syrup" (HFCS). Is it a good idea to have "HFCS" present in so many of our foods without prior public debate, or adequate science to measure its impact on the long-term health of adults, and especially our children? Should our standard meals be unnaturally skewed toward a corn based diet, in the first place? This interview, along with video clips from the documentary, may not provide the answers here, but it's a good beginning for further thought and reflection."

What do you think? Were you even aware that corn is in just about everything that is processed? That typically means all the food that comes out of a box or a bag or picked up from a drive thru. Everything from the Oreo's, to the spaghetti sauce, to most loaves of bread. You wouldn't pour sugar on spaghetti naturally, would you? So why have so many of our diets become so much sweeter than they used to be? How can we find solutions that make healthy food available to everyone and not just the wealthy?

If you're concerned about the amount of high-fructose corn syrup or other sweeteners in your diet, consider these tips:

• Limit processed foods.
• Avoid foods that contain added sugar.
• Choose fresh fruit rather than fruit juice or fruit-flavored drinks. Even 100 percent fruit juice has a high concentration of sugar.
• Go Raw.
• Go Vegan.
• Don't get your nourishment out of a box.
• Don't get your fix out of a bag.
• Don't expect healthy food from a drive-thru window.
• Do not drink soda.
• Don't allow sweetened beverages to replace milk, especially for children.

More Info:
High Fructose Corn Syrup: Not so Good for the Planet.
Double Danger of High Fructose Corn Syrup.

"We may have to learn again the mystery of the garden: how its external characteristics model the heart itself, and how the soul is a garden enclosed, our own perpetual paradise where we can be refreshed and restored." ~Thomas Moore

Michael Pollan Secretary of Agriculture

Press Release: Website Launched, Lobbyist and Publicist Appointed

PollanforSecretaryofAgriculture.org

WASHINGTON D.C.--President-elect Barack Obama’s selection for Secretary of Agriculture has a new twist, thanks to a burgeoning grass-roots petition campaign endorsing Washington outsider Michael Pollan for the post.

Pollan, author of runaway New York Times bestseller Omnivore’s Dilemma, NYT journalist, and unofficial guru of the local, non-industrial food movement, framed his agenda most recently in his essay ‘Farmer In Chief’ published in the NYT Magazine, the Big Idea being:

“Most of the problems our food system faces today are because of its reliance on fossil fuels, and to the extent that our policies wring the oil out of the system and replace it with the energy of the sun, those policies will simultaneously improve the state of our health, our environment
and our security.”

Now boasting 8,000 signatures, the petition and a new website are the brainchild of lobbyist and media representative Blane Friest. Featured on WNYC, the nation’s largest public radio station and on Bill Moyers Journal, Pollan and the petition effort are gaining credible buzz among the nation’s media outlets. A Facebook Group now approaching 4000 members has also been formed independently by another Pollan devotee, Bryan Giglio.

Pollan’s reluctance to throw his hat in the ring has caused many in the blogosphere to question the validity of the campaign, but Friest remains resolute, “In the Moyers interview he begins by saying he knows his limitations and doesn’t consider himself a viable candidate for the position. He then spends the next 45 minutes eloquently proving precisely why he’s the right one for the job. It’s not necessary to have a politician or bureaucrat as Secretary, but someone who knows the players well enough to hire the right people to write policy while maintaining oversight of the direction of the agency. Pollan is that person.”

The petition reads in part:

“Mr. Pollan has a unique understanding of the history, development, and contemporary practices of U.S. Agriculture and its relationship to the health of the citizens of The United States. He is singularly qualified to identify inefficiencies and present improvements in production, nutrition, and our problematic reliance on petroleum and petro-chemical based fertilizers, for the benefit of food producers and consumers both.”

The complete petition and position statement are at ww.PollanforSecretaryofAgriculture.org.

If you think Michael Pollan would be great for this position and country, why not sign the petition? I don't think he would turn down the job if it was offered to him.

P.S. I still think Will Tuttle would do a better job.

Barack Obama on Food

Read the interview of Barack Obama by Ari LeVaux. Discussion includes why he voted for the Farm Bill, his thoughts on child obesity, the documentary film The Real Dirt on Farmer John (which Obama has yet to see), the farm-to-school program, switchgrass, and how he plans to direct the EPA when he is elected president. Plus, Obama's Family Chili Recipe. Yum.

15+ Tips for Dealing with Rising Food Costs

How will a country with astounding rates of obesity deal with rising food costs? I just read about a woman who can no longer afford milk but has decided to give her children soda to drink instead? I personally do not think either one of those options is good for a child. Can we as a nation (taxpaying) even afford for health to worsen? Of course not.

So why are food prices soaring?

• Ethanol. The ethanol boom has driven corn prices up 70% in a year. Now more land is planted in corn, and soybeans, wheat, oats, and barley are all up from 5% to 35%. Plus, higher corn prices mean higher prices for animals in the food chain that eat it - such as chickens, cows, and hogs. Corn is also a key ingredient in a long list of processed foods like breakfast cereal, and so far, producers have been able to pass these cost increases on - another sign of a fundamentally inflationary environment.

• Higher distribution costs. Energy hits on two fronts: It costs more to process food and it costs more to move it all to market.

• World demand. The "China effect" on energy prices has been well documented. But it also affects food. Food exports have grown as living standards in China, India and other growing economies have risen. That's good for the economy but not for prices.

How to deal with rising food costs: (in any order)

1. Don't be embarrassed to use coupons. Find them, Clip them, Save them, Share them. 

2. Leave the junk food on the shelf. It makes no sense whatsoever to buy food that will not nourish you. Limit your caffeine and muffins, doughnuts and candy.

3. Learn the shelf life of the foods you buy. Pick out the healthier stuff that can last. The shelf-life of food will depend upon the food itself, packaging, temperature, and humidity. Some examples:

Veggies:
Most fresh vegetables may be stored up to 5 days in the refrigerator wrapped or covered in moisture-proof bags. Root vegetables (potatoes, sweet potatoes, onions, etc.) and squashes, eggplant should be stored in a cool, well-ventilated place between 50°F and 60°F. Tomatoes continue to ripen after harvesting and should be stored at room temperature. Removing the tops of carrots, radishes, and beets prior to refrigerator storage will reduce loss of moisture and extend shelf-life. Lettuce should be rinsed under cold running water, drained, packaged in plastic bags, and refrigerated. Proper storage of fresh vegetables will maintain quality and nutritive value.

Fruits:
Ripe eating apples should be stored separately from other foods in the refrigerator and eaten within one month. Apples stored at room temperature will soften rapidly within a few days. Remember to remove apples that are bruised or decayed prior to storage in the refrigerator. Do not wash apples prior to storage.

Green pears and apricots should be ripened at room temperature and then stored in the refrigerator. Expect a 5-day refrigerated shelf-life for these fruits. Unripe peaches may be ripened at room temperature and eaten after 2 days. Store ripe peaches in the refrigerator but consume at room temperature. Grapes and plums should be stored in the refrigerator and eaten fresh within 5 days of purchase. Store unwashed grapes separately from other foods in the refrigerator and wash prior to consumption. Ripe strawberries can be stored in the refrigerator separately from other foods for approximately 3 days. Strawberries should be washed and stemmed prior to consumption.

Citrus fruits, such as lemons, limes, and ripened oranges, can be stored in the refrigerator for 2 weeks. Grapefruit may be stored at a slightly higher temperature of 50°F. Melons, such as the honeydew melon, cantaloupe, and watermelon, may be ripened at room temperature for 2, 3, and 7 days, respectively. Store ripe melons in the refrigerator. Avocados and bananas should be ripened at room temperature for 3 to 5 days. Never store unripe bananas in the refrigerator, since cold temperatures will cause the bananas to rapidly darken.

4. Cook the food you purchase. If you don't think you and your family will really eat something before it spoils, don't buy it. Research shows the average family wastes nearly $600 a year on food. Don't buy and cook food for the garbage can.

5. Learn to grow your own fruits and veggies. What a great hobby it could be and also it's good for the body. Learn your Plant Hardiness Zone to know what to plant and when to plant in your area.

6. Find your local farmers market in town. There, you can typically find fresher produce at better prices and you might even be able to negotiate for those apples. Find or add a place to The Eat Well Guide.

 

7. Take turns and share costs. Host Healthy Dinner Night parties with family and friends. Well, maybe its not such a good idea as people tend to eat more food in the relaxed company of others. What do you think?

8. Ditch the alcohol. It lowers your inhibition and makes you eat more, talk funny, and will eventually lead to some serious problems mentally and physically.

9. Quit smoking. Save your money, you might need it.  I'm not trying to wag my finger at anybody here. Just a friendly lil' reminder that we quit and haven't given up on you.

10. Ride a bike. It's liberating and somehow and in someway, it will make a big difference.

11. Forget drive-thrus. Detox from fast food. I remember when Happy Meals used to cost $1.99. Who knows how much they are now? And you've heard the story, it makes you fat.

12. Become a Vegetarian and I guarantee you can save some bucks. Unless of course, you go splurging in the tofujerky, tofuturkey, meal replacement bar industries. Don't fall for it.

(Pictured below is a delicious vegetable medley of sweet potato, black beans, and zuchinni cooked over fresh diced onion and minced garlic and spiced with a bit of cumin, pepper, and curry powder. It was served with warm pita bread and quite delicious. Try it.   

13. Understand the Nutrition Facts Labels and make it a habit to read them.

14. Eat Enough, But Less and live longer. Try using smaller plates. Eat slower. And get your fork into something green. Anything with a high fiber content is a great way to fill up and be sustained throughout your days. Tips: Oatmeal for breakfast. An apple as a snack. Spinach in your salad. A handful of mixed nuts.  Whole grain breads and pastas.

15. Money left over? Not worried about the rising food cost phenomenon. Congrats! Can you please consider chipping into to your local food banks? There are hungry people (and don't forget the children) all over the world. Riots and instability are spreading as food prices skyrocket.

Second Thoughts:
Read Some Good News on Food Prices
Listen to NPR: World Bank Chief says Biofuels are Boosting Food Prices.

The Homely Potato as Part of the Solution
AGFLATION: The Real Cost of Food Prices- MAP