Organic foods often a healthier choice over conventional foods

 A recent European study has found organic produce to contain up to 40 percent higher antioxidants than conventionally grown produce on adjacent European farms.  The study was funded by a European Union grant and conducted by Newcastle University. 

 

Researchers noted benefits to organically grown produce. One of the professors involved in the study released preliminary findings to the press, although an official journal publication has not been produced, yet.  According to preliminary results of the 12 million pound (more than $8 million, in US dollars), 4-year Quality Low Input Food project, fruits, vegetables and milk appear to contain 40 percent higher concentrations of antioxidants.  In addition, it seems organic milk contains up to 60 percent higher concentrations of antioxidants and healthy fatty acids.

 

The Quality Low Input Food Project is called the biggest project ever to research the pros and cons of organic farming and food.  The project began in March of 2004 and has a total budget of more than $25 million US dollars.  The project results may give evidence to change federal standards (locally and abroad) that state there is no significant nutritional benefit to organic produce or dairy products.  We will have to wait for official results of the project to be sure.  To learn more about the project, visit http://www.qlif.org/. 

 

Here in North Carolina, you can find an increasingly diverse offering of organic foods at your local grocery stores.  Often, consumers are turned away at higher costs of organic foods compared to conventional.  But, with big chain grocers like Harris Teeter and Super Wal-mart offering more organics and natural food stores like Earthfare, Trader Joe’s and Whole Foods opening recently or in the near future, the organic marketplace is surely becoming more popular.

 

Another option to us locally is home delivery of organic produce.  Absolute Organics is a family owned and operated business located in Newton, North Carolina and delivering to the Charlotte, Hickory and Shelby areas.  The company offers “free delivery of certified organic produce boxes, consisting of 6-7 different vegetables and 4-5 different fruits each week (or every other week) to your home.  All deliveries are custom tailored to individual likes, so you will never get anything you do not want.”  For more information and wonderful service, visit www.theabsoluteorganics.com or call (828) 994-2013 (Hickory area). 

 

As far as the health and environmental benefits of organic foods over conventional ones, here is a short list:

 

• Organic produce is produced without conventional pesticides, artificial fertilizers, human waste or sewage sludge.  Food is never treated with radiation and food additives are not used.  In the US, organic produce is not genetically modified in any way.
• Animals raised organically are never given growth hormones or routine antibiotics.
• Production of organic foods is better for water quality, prevents soil erosion and saves energy.
• Organic foods taste great!  As an avid organic shopper, I would agree with this, too!

National research has found higher levels of pesticide residues in certain fruits and vegetables.  The list of the “Dirty Dozen” includes the top 12 most highly contaminated produce items.  It is recommended that consumers try to buy organic versions of these 12 items:

• Apples
• Cherries
• Imported grapes (Chili)
• Nectarines
• Peaches
• Pears
• Raspberries
• Strawberries
• Bell peppers
• Celery
• Potatoes
• Spinach

For more benefits and evidence on the health benefits of organic foods, visit the following sites:

www.theabsoluteorganics.com

http://www.tuscaloosanews.com/article/20080917/NEWS/809160010/1007/NEWS02&title=When_is_organic_better_

http://www.mayoclinic.com/health/organic-food/NU00255

http://www.foodnavigator-usa.com/Financial-Industry/USDA-puts-organics-in-the-spotlight (2009 research news)

McDonald’s enters local coffee market scene

Gasoline prices are high.  That is no question.  And, there are endless reports of how high they really are and the cost to fill up your car tank.  It is funny, though.  Coffee prices are high, too.  Surprisingly, though, despite the popularity of coffee, you do not see nearly as much media coverage or local complaints as you might expect on the topic.

 

In fact, despite the fact it costs more to drive your car around town, consumers are still willing to pay high prices for gourmet coffee drinks at local coffee shops and restaurants.  So, even if it costs the same to buy a coffee drink that it does to drive 15 to 25 miles, it does not seem to be a big deal to consumers.

 

And, guess who wants in on the deal?  McDonald’s.  The debut of their new McCafe coffee drinks has created a spark of new interest to the traditional burger, nuggets and fries spot.  The first McCafe – an actual coffee shop – opened in Chicago in May 2001.  Said to offer espresso drinks, hot chocolates, smoothies, premium teas and pastries, the McCafe was created to be a stand alone store.  Currently, there are 1300 McCafes in the world.  In our area, however, you are more likely to find a selection of gourmet drinks like lattes and cappuccinos offered in the regular McDonald’s restaurants.  And, the price sits less than many other coffee shops in the area.

 

So how about the popularity?  From worldwide numbers, McCafe stores seems to bring in more revenue than McDonald’s restaurants.  We know how popular other leaders in the business like Starbucks continue to be – just look around.  You can find Starbucks just about anywhere.  And, despite recent reports that the company was not doing as well as usual and needing to close some stores nationwide, I think there surely has to be a line drawn somewhere – you do not need a Starbuck’s on every corner in order to draw a crowd.  I am fine to drive a couple miles to the one closest to me. 

 

So with the debut of the McCafe coffee drinks as we enter in into the fall season, we will have to see whether local McDonald’s restaurants draw more of a crowd simply due to the new menu additions. 

 

When I asked a few friends if they would rather stay with Starbucks or switch to McCafe selections, most said they’d be willing to try the McCafe but doubted whether they would veer away from their favorite coffee shops (Starbucks and Dilworth Coffee seem to be the most popular) in search for a cheaper coffee.  I certainly have yet to find a decaffeinated organic soy latte that I like better than Starbucks!  On the other hand, if you like the flavor of competitor’s espresso and do not mind having non-organic milk choices, you could pay a little less and just go through the fast food drive-through. 

 

So, I plan to use the coupon I received in the mail for a free McCafe drink – for research sake!  So long as it is available in decaf (which is listed on the menu), I am willing to try it.  If McDonald’s begins to offer organic milk, that would be an incentive to return.

 

For nutritionals on McCafe drinks, visit http://nutrition.mcdonalds.com/bagamcmeal/nutrition_facts.html.  For Starbucks drinks, visit http://www.starbucks.com/retail/nutrition_beverages.asp.

Celiac disease managed by gluten free diet

Celiac disease – a genetically inherited digestive and autoimmune disease – affects an estimated 2 million people in the US. It is the only autoimmune disease where the trigger is known. That trigger is dietary.

An autoimmune disorder, by definition, is a condition that occurs when the immune system mistakenly attacks and destroys healthy body tissue. There are more than 80 different autoimmune disorders. Examples of other autoimmune disorders include Type 1 Diabetes, Lupus, Multiple Sclerosis and Rheumatoid Arthritis.

In the case of celiac disease, if someone with the condition never ate any sources of wheat, rye or barley (in particular, the proteins in these grains called prolamins), then this person might not ever know he or she had the disease. However, a life without eating these grains is hardly the norm since they are in most types (especially mainstream versions) of spaghetti, bread, cereal, crackers, flour, beer, imitation fish, seasoned chips, soups, soy sauce, French fries, communion wafers, cookies, pizza crust and more. There are many obvious sources of prolamins, while others may be more hidden such as in vitamins, medicines, envelope adhesive and condiments.

On a side note, you will likely hear the word “gluten” used, rather than “prolamin”, when it comes to celiac disease. Gluten is a prolamin in wheat, but the term is collectively used to identify the prolamins in wheat, rye, barley and triticale (a cross between wheat and rye) which are responsible for triggering celiac disease. When the gluten source is from an unsafe grain, it must be avoided by those with celiac disease. It can be confusing to see a food label list “corn gluten” or some other safe grain with the word gluten after it. Corn gluten is safe for celiacs.

In the case of celiac disease, when a person eats a food containing gluten, an immune response is triggered which in turn damages the lining of the small intestine. This damages the integrity of the intestine, interfering with the proper absorption of nutrients such as carbohydrates, proteins, fats, vitamins and minerals. Side effects can include but are not limited to malnourishment, weight changes, diarrhea, constipation, gassiness, fatigue, iron-deficiency anemia, infertility/miscarriage, muscle cramps, osteoporosis, itchy rash and possibly even lymphoma (cancer of the lymph tissue).

On the positive side, if a person is able to identify that he/she has celiac disease (with lab tests from a doctor’s office) rather than another digestive condition such as irritable bowel syndrome, the solution is simple. Living a life on a gluten free diet will allow the intestine to heal and side effects to subside.

Luckily, more food manufacturers are offering gluten free food items in local grocery stores. Whereas, it used to be necessary to grocery shop at natural markets or online to find these products, it is now a lot easier. Plus, under new product labeling requirements (in effect January 1, 2006), products must specifically indicate if they contain wheat or wheat proteins. It will either be listed in the ingredients list or in the separate “Contains” statement, listed after the ingredients. However, it will not list barley or rye so just because it does not contain wheat does not necessarily mean it does not contain gluten.

You may hear that you need to avoid oats on a gluten free diet. Oats contain a prolamin different from wheat, rye and barley that may affect some people with celiac disease. Research shows that individuals with celiac disease can usually include up to ½ cup of dry, whole grain, rolled oats or ¼ cup of dry, steel cut oats per day if the oats are listed as gluten-free oats. If the oats are not identified as gluten-free, there is a high likelihood that they have been contaminated by other grains processed on the same equipment. For example, regular Quaker oats are not gluten free.

If you have celiac disease or if you have a wheat allergy and choose to simply follow the gluten free diet, listed below are some suggestions to ensure that you still consume enough grains (especially whole and enriched grains). Always remember to check food labels to ensure the products you choose are safe. Remember, it is never a good idea to eliminate all carbohydrates from your diet out of fear of celiac symptoms. Your body needs to have enough carbohydrates to function properly and prevent other diseases.

Safe grains: Amaranth, buckwheat, corn, Finger millet (Ragi), Job’s tears, millet, montina (Indian rice grass), quinoa, rice, sorghum, tef/teff and wild rice.

Recommended foods/use of safe grains: Plain brown rice, plain enriched white rice, plain basmati or jasmine rice, rice cakes (check the label), rice crackers (check the label), plain rice noodles, corn tortillas, taco shells, unseasoned corn tortilla chips, grits, plain popcorn, polenta, quinoa, buckwheat, millet.  Aim to select the “super six”, nutritional powerhouse gluten-free grains: amaranth, buckwheat, teff, millet, quinoa and sorghum, since many other gluten-free grains are lower in fiber and B vitamins.  Also, consider eating more “celiac-friendly” cuisines such as Thai, Indian, Ethiopian and Mexican – but always still be sure to know or ask which menu items are safe.

Recommended brands/sources (not a complete list): Bob’s Red Mill (www.bobsredmill.com), Nature’s Path/Lifestream/EnviroKids (www.naturespath.com), Van’s International Foods – yummy frozen waffles (www.vansintl.com), Eden Foods (www.edenfoods.com), Barbara’s Bakery – great cereals (www.barbarasbakery.com), Arrowhead Mills – great baking mixes (www.arrowheadmills.com), Health Valley (www.healthvalley.com), Nature Made (www.naturemade.com), Amy’s Kitchen (www.amys.com), Gluten Free Pantry (www.glutenfree.com), Gluten Free Mall (www.glutenfreemall.com)

Unsafe grains/products (not a complete list): Wheat, rye, barley, triticale, flours (including bromated, durum, enriched, gluten, graham, phosphated, plain, self-rising and white flours) bulgar, farina, semolina, beer, ale, porter, stout, malt & malt products, many candies, many deli meats, bouillon cubes, brown rice syrup, communion wafers, French fries, gravy, imitation fish, matzo, rice mixes, many sauces, seasoned chips, self-basting turkey, many soups, soy sauce, envelope adhesive

Recommended websites: www.celiac.org, www.celiac.com, www.csaceliacs.org, www.glutenfreeliving.com, www.livingwithout.com, www.eatright.org, http://digestive.niddk.nih.gov/index.htm, http://www.triumphdining.com (Restaurant & Grocery Guides)

With proper planning and grocery shopping, the individual with celiac disease can master the gluten free diet and achieve better gastrointestinal health! It may take time to do so, but working with your doctor and a registered dietitian will be your best path.