Indeed, there is an abundance of natural ways to boost immunity (possibly thwarting the nasty bug in the first place), to relieve painful and irritating symptoms, and to send pathogens packin’ once they do invade.
Food labels, both nutritional and on-pack seals or symbols, are intended to inform consumers, enabling us to make conscientious choices. Yet confusion abounds, particularly when consumers don’t know what labels mean, assume they mean something they don’t, or worse, if the label is misleading.
Fiber. It’s not a very…sexy topic. Just the word conjures up images of Metamucil commercials with the sandy-looking granules swirling in a glass and promises of becoming “regular.” But the benefits of a high fiber diet are many and certainly extend beyond the water closet.
It’s difficult for me to not get on my soapbox about how far we’ve gotten away from real food and what real food tastes like; but that sort of pontificating can turn people off. It’s also difficult for me to understand why this food isn’t available to everyone. Too many people in this country live in rural areas where, if you don’t grow your own food, or have friends or family who do, you’re forced to support the commodity food system, a system of often over-produced, over-processed, prematurely harvested, less than tasteful and nutritious food. And we wonder why we have a healthcare crisis in this country.
No one can argue that the luscious tomatoes available in the summer months, from your local farmer (or your backyard), are worlds apart from what you find in the produce aisle. The colors are surprisingly gorgeous, ranging from chartreuse, pink, purple, brown, and even striped. Heirloom or no, there’s no comparing these summertime beauties to commercial crops, which are harvested green to withstand the journey and then hard-ripened with ethylene gas.
Hard alcohol and heat go together like wool in the desert. Alcohol is dehydrating and depleting, as is the heat, and who wants a double whammy fast track to fatigue and confusion when the daylight hours go well past dinnertime?
I’m often asked what the best way is to shake up the green regime without adding heaviness to a salad. While it’s true that various nuts, seeds, and fruit will add fresh flavor and essential nutrients, my first recommendation is always arugula! Variety is the spice of life, after all, and what better way to add spark and punch to your salads than to incorporate this naturally spicy, sharp, tangy green?
I’m giving you permission to give in to your sweet tooth, in moderation, so that you don’t feel deprived and then dive into the deep end of the sugar pool. But make your choices count.
During spring, our warmer days can quickly turn to cooler evenings, and people often look to lighter but warming options for dinner. Spring soups are the perfect answer.
Spices are packed with disease-fighting compounds and although unproven and largely uninvestigated by modern Western medicine, the nutritional value of spices continues to intrigue and benefit those willing to explore their unique properties.
