Another Orthorexia “Summit”

KaleSunDinosaur Kale, aka Lacinato, Black, or Tuscan Kale – and Sun

We seem to be getting the latest information on everything via internet “Summits.”  Today’s is another on growing at least some of your own Food.  If you’re lucky enough to have a conveniently scheduled Farmer’s Market nearby, and you eat from it, and the vendors are harvesting their own produce rather than buying it from a wholesaler, you’re probably eating Vegetables and Fruits that are one to seven days from the Living Plant, depending on how often your Farmer’s Markets happen and how local the Farms are.  If you shop in a grocery store, even an excellent one, you have to add at least four days to that. 

If you grow some of your own Food, even just a bit of Red Leaf Lettuce or Perennial Kale or Dwarf Blueberries in a pot on the deck, you can be eating Food that’s minutes from Living, and the nutritional difference can be huge.  Jo Robinson’s book Eating on the Wild Side: The Missing Link to Optimum Health isn’t about eating “Wild” Food at all, but an excellent compendium of her research on how rapidly the nutritional content of everyday Fruits and Vegetables decays after it leaves the Living Plant, on which varieties of each have more nutrition, and on the effectiveness of storage and preservation methods at shepherding nutrients for each Fruit or Vegetable. 

For instance, to maximize nutrition, leave your ripe Organic Strawberries on the counter for a day or two before freezing them dusted with Vitamin C powder, but dry or juice your green-stemmed tart or Bing Cherries without adding Sugar as quickly as you can after harvest.  Non-organic Strawberries are one of the worst sources of poisonous chemicals, and brown stems tell you that Cherries are old.  Nutritionally, you’re better off eating fewer fresh Organic Cherries than buying more non-Organic or older fresh Cherries.

Are also both great sources of information on maximizing nutrition and minimizing toxicity.  If you can afford to do it and you’d like Hufolk and other species to Survive and thrive, always buy Organic, because Organic methods improve Life-giving Soil, while most non-Organic methods destroy it.  Smaller farms are also much more likely to be Life-Sustaining.  At the Farmers Markets, Ask the non-Organic sellers whether what they’re selling was grown using Organic methods and no GMOs – official Organic Certification is too expensive for most small producers, especially now that the Agribusiness cartel runs the Certification process.

Of course, if you have access to really Wild Food that you’re fairly sure hasn’t been sprayed or otherwise violated, go for it!  You won’t even notice the bitterness of a few fresh-picked Dandelion leaves in your smoothy because the sweetness of the Blueberries will obscure it.  There are lots of books on Wild Food – get one as local as you can find.

But to get back to “business” (ie, why we started this post!), the next “Summit” is another one on Food…

which includes Mike Adams, Toby Hememway, Paul Wheaton, Sally Fallon, Joel Salatin, and John Jeavons, none of whose presentations I would ever intentionally miss, along with many others.  It starts April 6, and recordings are available for 24 hours after each presentation.  Registration requires only a first name and email address.  The internet address above has a “Register” link on it.

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