STRAWBERRIES, about to come into high season in our South Bay, have jumped above apples for the first time in a few years. Buy them ORGANIC (along with the other ‘Dirty Dozen’ listed) to avoid multiple pesticide residues in your food choices. Follow the link for more of the research and to print a copy of the lists for your next shopping trip.
Check out @EWG’s 2016 Shopper’s Guide to Pesticides in Produce! #DirtyDozen #CleanFifteen http://bit.ly/1VxUO3i
Posted in Food Advocacy, Food Education, Health, Nutrition
Tagged food advocacy, food education
Consumer Reports tested 458 pounds of ground beef and discovered alarming rates of bacterial contamination. 82% of conventionally produced and processed beef samples were found to have at least 2 types of bacteria. CONVENTIONAL SAMPLES WERE MORE THAN TWICE AS LIKELY TO HAVE BACTERIA WHICH WAS RESISTANT TO 3 OR MORE CLASSES OF TYPICAL ANTIBIOTICS.
Posted in Food Advocacy, Food Education, Food Policy, Health, Nutrition
Tagged food advocacy, food education, food policy, food safety, health, nutrition
Our farmers markets are ripe with all colors of melons this time of year and there are as many different tastes as there are variations of orange, honey and green.
Netted melons (Reticulatus) are wrapped in a network of surface veins and come in delicious shades.
Here are a dozen varieties reviewed and pictured so you’ll be ready for your next market shopping trip!
Source: Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try | Bay Area Bites | KQED Food
Whether they are topping yogurt, ice cream or a salad, seeds of many kinds offer our bodies additional vitamins, minerals and many healthy nutrients that are often hard to find in other ingredients. Read the details about pumpkin, sunflower, hemp and sesame seeds.
In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there’s a lot of communication between our gut and our brain.
Source: Prozac In The Yogurt Aisle: Can ‘Good’ Bacteria Chill Us Out? | Bay Area Bites | KQED Food
In a New York Times article a few months back, our local sustainable food system advocate-rockstar, Michael Pollan wrote about his journey in learning about how the microbial organisms in our intestines impact our overall feeling of health – or not. With references to the crowd-sourced American Gut Project and other research activities afoot in our land, Pollan links food’s nutrition content to our digestive systems so we can ponder our next meal from a new vantage point.
Posted in Cooking, Education, Food Trends and Technology, Health, Nutrition
As temperatures climb through the summer months, we all think about putting more in the refrigerator for cold storage and that planned picnic a few days away. Here’s an article that offers tips for which foods fare better and how to package them for best results.
Source: Food Storage Tips: 9 Foods That Fare Better in the Fridge | Bay Area Bites | KQED Food
More of us are asking for grass-fed beef at the meat counters and restaurants. With few or no consistent regulations in place, ranching operations and labels vary and consumers are left to trust what marketers tell us. If that is of concern to you, follow the Source link…
Source: Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters | Bay Area Bites | KQED Food
If you are Slow, you likely frequent at least one of our local farmers’ markets, so this article is talking about you! Great news for a more sustainable and healthy way of living for all of us – and a delicious, nutritious way to help with climate change.
The U.S. Department of Agriculture says local food is growing quickly from a niche market into something that’s generating significant income for communities across the country.
Source: Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year | Bay Area Bites | KQED Food
Comments Off on Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year | Bay Area Bites | KQED Food
Posted in Advocacy, Local Food Web, Nutrition, Slow Lifestyle Resource
From KQED’s food newsletter, Bay Area Bites, we learn that recent research has shown by eating certain ingredients at the same meal, you can increase nutritional absorption.
For example, adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables. Hummus with whole wheat bread is a common combo but who knew black pepper and turmeric delivered more of golden spice’s goodness? Read the article, with additional links, to discover a few easy ways to pack a more nutritious punch into your meals.
Source: Dynamic Duos: How To Get More Nutrition By Pairing Foods | Bay Area Bites | KQED Food
