Quantcast
Environmental News for a Healthier Planet and Life

By Rachael Link, MS, RD

The ketogenic, or keto, diet is a very low carb, high fat eating plan on which carb intake is often restricted to less than 20–50 grams per day.

Read More Show Less

EcoWatch Daily Newsletter

Karl Tapales / Moment / Getty Images

On Valentine's Day, people celebrate all kinds of love. And chefs and foodies around the globe are showing how indulgence can often be both healthy for people and the planet. These innovators are making the case that flavorful, locally sourced plant-inspired dishes are perfect for special occasions — and also versatile for everyday mealtimes.

Read More Show Less

Like many other plant-based foods and products, CBD oil is one dietary supplement where "organic" labels are very important to consumers. However, there are little to no regulations within the hemp industry when it comes to deeming a product as organic, which makes it increasingly difficult for shoppers to find the best CBD oil products available on the market.

Read More Show Less
Red chilies and onions for sale in Tropea, Italy. Researchers found that those in Italy who eat chilies regularly have a lower risk of death. maudanros / Moment / Getty Images

Could chili peppers have life-saving properties? A recent study suggests they might.

Read More Show Less

Trending

Istetiana / Getty Images

By Brian Barth

Santa Barbara-based farmer, chef, and educator Michelle Aronson is an outgoing type. She's become known among for her friends for a certain party trick: "I would get to know people and on the spot come up with their spirit vegetable."

Read More Show Less
Heirloom tomatoes at the Walnut Creek Farmers' market in California. John Morgan / CC BY 2.0

By Tracy Matsue Loeffelholz

Sometime during the spring, backyard food growers decide what kind of tomatoes to grow: heirlooms or hybrids. Hybrid varieties have had the benefit of genetic tinkering that allows for some cool traits. But these seeds must be purchased new each year from the companies that create them.

Read More Show Less
Pexels

Climate change is boxing us into a dietary corner. Research last month suggested that avoiding meat and dairy was the best thing an individual could do to reduce their ecological footprint, but now scientists predict that rising global temperatures and other changes could make vegetable and legume alternatives harder to come by.

Read More Show Less

Trending

Large LED arrays like this are just one grow light option for indoor gardening and plants. nikkytok / Shutterstock.com

By Brian Barth

Indoor growing offers many advantages. The biggest benefits are the most obvious: garden pests can't get at your plants, and you have total control over the weather.

Yet unless you're lucky enough to have a solarium or greenhouse attached to your home, providing sufficient light to your plants will likely be an obstacle (shade-tolerant houseplants excepted). South-facing windows may provide enough light for a tray or two of seedlings, but if you want to grow vegetables, or any other sun-loving plants, to maturity, you're going to need grow lights.

Read More Show Less

Amazon has a new frontier it's looking to tackle: your garden. The tech company recently received a patent for a new service that would let users upload photos of their vegetable gardens then receive a variety of recommendations from Amazon including recipes for the specific veggies they've planted, gardening tools they might need, and even advice on what else to plant and exactly where in your plot it should go.

Read More Show Less

Trending

Sarsmis / Shutterstock

By Dan Nosowitz

On the heels of our country's very own secular harvest festival, the Center for Disease Control (CDC) released new data indicating just how few people are actually regularly eating the fruits of the harvest.

The CDC regularly publishes data on the health of the country, and, appropriately for the season, last week's ominous-sounding Morbidity and Mortality Weekly Report includes information on fruit and vegetable consumption.

Read More Show Less

By Maggie McCracken

Kale, cabbage, broccoli, brussels sprouts and cauliflower may all look different, but they're actually remarkably similar. These five veggies are all part of the Cruciferae family. We laymen commonly refer to them as cruciferous vegetables. In addition to being closely related, these five vegetables also have something else in common: They're some of the most nutritious vegetables on the planet.

We're not saying you shouldn't ever deviate away from the cruciferous family, but really, these five vegetables can fulfill a lot of your nutritional needs. Here are a few of the health benefits of cruciferous vegetables and some advice on how you can best prepare them at home.

Vitamins

First off, few vegetables are packed with as many different nutrients as cruciferous vegetables. They're rich in vitamins A, C and K, as well as the B-vitamin group, including the ever-important folic acid.

According to the University of Maryland Medical Center, vitamin A is super important for hair, skin and nail health, which makes cruciferous vegetables not only good for our bodies, but also our beauty routines. Vitamin A is also important for eyesight and is an important nutrient for pregnant and breastfeeding mothers.

Vitamin C, of course, strengthens the immune system and vitamin K is important for blood clotting function. Meanwhile, the hugely important nutrient folic acid (a B-group vitamin) is beneficial for healthy pregnancies. It's so important, in fact, that the Center for Disease Control recommends that all women of childbearing age consume 400 micrograms of folic acid daily to prevent potential birth defects.

Phytonutrients

Phytonutrients are a group of nutrients that can only be found in plants, hence their title, phtyo- (Greek for "plant") nutrients. The phytonutrient group glucosinolates is prevalent in cruciferous vegetables. In fact, according to World's Healthiest Foods, we simply can't get enough glucosinolates in our diet without consuming these kinds of veggies.

This is crucial because these phytonutrients play an important role in cancer prevention.

"Once converted into other molecules called isothiocyanates, the glucosinolates have an eye-opening track record in lowering the risk of certain cancers," World's Healthiest Foods states.

Calcium

We already know that calcium is important for bone health, but did you know that you can actually get plenty of calcium from cruciferous vegetables such as broccoli and kale? They may actually be preferable to dairy as a calcium source, because they are absorbed better, are paired with vitamin K (important for calcium absorption) and don't have the negative health effects of dairy.

Fiber

Finally, like all plant foods, cruciferous vegetables contain tons of fiber, which is great for our bodies. Fiber moves through the digestive tract, clearing the intestines, promoting regular bowel movements and increasing nutrient absorption. In fact, adequate fiber intake may just be the most important component in a weight loss program, according to Harvard University Researchers.

How to Prepare Cruciferous Vegetables

When it comes to broccoli, kale, cauliflower, brussels sprouts and cabbage, the rawer you can eat your veggies, the better. World's Healthiest Foods points out that the fresher your veggies are, the more likely they will be to have active enzymes, which contribute to vitamin and phytonutrient content.

To eat your broccoli raw, simply dip it in a tasty vegetable dip (ranch is a classic) and munch on it as a snack. You can also pick up raw broccoli cole slaw that makes for a great addition to salads.

Speaking of salads, use kale as one of your leafy greens in salad preparation. This will ensure you get the biggest bang for your buck in terms of nutrients. Cabbage is similar in its palatability on top of salads and in cole slaws.

Cauliflower and Brussels sprouts are difficult ones to eat raw due to their harder textures and bitter tastes. A great trick is to throw them in your food processor and grind them until they are a fine, grain-like texture. Then you can sprinkle them over salads or soups.

If none of these options sound appealing, don't worry—eating your cruciferous vegetables cooked will still give you a healthy dose of important nutrients.

"Recent research shows a definite dietary place for cruciferous vegetables in both raw and cooked form," asserts World's Healthiest Foods.

This article was reposted with permission from our media associate Care2.

Food Politics

By Marion Nestle

Michelle Obama and Tom Vilsack announced new nutrition standards for school meals Jan. 25, to what seems to be near-universal applause (the potato growers are still miffed, according to the New York Times).

The new standards are best understood in comparison to current standards (see chart). They call for:

  • More fruits and vegetables
  • A greater range of vegetables
  • A requirement for whole grains
  • All milk to be 1 percent or less
  • Only non-fat milk to be permitted to be flavored

This may not sound like much. But given what it has taken the U.S. Department of Agriculture (USDA) to get to this point, the new standards must be seen as a major step forward.

See, for example, the comparison of an old and new weekly menu (this has not changed since USDA’s original proposal in January last year).

The new one looks so much better. Now it’s up to schools to make the new standards work, make the foods taste yummy, and get kids to be willing to try new foods.

To review the history—This all started when the USDA asked the Institute of Medicine (IOM) to design nutrition standards that would:

  • Increase the amount and variety of fruits, vegetables, and whole grains
  • Set a minimum and maximum level of calories
  • Focus more on reducing saturated fat and sodium

The new standards come pretty close to what the IOM recommended (see the earlier chart), with some now-famous exceptions. The IOM proposed limits on starchy vegetables. USDA then proposed to limit starchy vegetables to two servings a week. It also set a minimum for the amount of tomato sauce on pizza that could count toward vegetable servings.

Under pressure from potato growers and suppliers of school pizza, Congress weighed in and overruled the USDA on both counts.

The result—pizza now counts as a vegetable.

To give some idea of the extent of lobbying on all sides of this issue, USDA’s January proposal elicited 132,000 public comments (these are someplace at www.regulations.gov and are addressed in the Federal Register notice).

I asked in a previous post whether this kind of congressional micromanagement made sense (absolutely not, in my view). I also wrote previously about the intense lobbying efforts to make sure these standards would never be released.

Despite congressional and industry opposition, the standards are out.

Applause is very much in order for Mrs. Obama’s leadership on this issue.

Good work. Now let’s get busy on the next challenges:

  • Set nutrition standards for competitive foods in schools—those sold outside of the lunch program as snacks and meal replacements.
  • Teach kids where food comes from.
  • Teach kids to cook.

For the record:

The initial press release—It is headlined “First Lady to Announce New Nutrition Standards for Meals Served in America’s Schools: Public-Private Partnership Aims to Connect More Kids to Nutrition Programs.” I’m not sure where the Public-Private Partnership comes into this.

USDA’s actual press announcement provides links to the Nutrition Standards home page and other relevant documents.

Additions—Dana Woldrow sends this link to shed some light on the curious business of private-public partnerships. Here’s one where Goya foods is giving out teaching materials in schools.

For more information, click here.