Choose the Season’s Best


by Kathy Napoli


pring’s first abundance of fresh and nutri- tious produce is a welcome sign of things to come. Organic, fresh fruits and vegetables are nutritionally richer, tastier and more diverse than conventional produce. Buying organic and local is the safest choice, considering the number of chemicals used to grow crops, raise livestock and preserve food. The substances used to keep conventionally grown produce pest- and disease-free can cause a host of health problems.


S


According to the journal Pediatrics, children with above-average levels of common pesticides in their bodies are about twice as likely to be diag- nosed with ADHD. The President’s Cancer Panel reported in May 2010 that, “…exposure to chemicals can be decreased by choosing, to the extent pos- sible, food grown without pesticides or chemical fertilizers.” • Best produce to Buy organic


If you’re watching your budget, choose “clean” versions of produce that typically have the highest pesticide content when not grown organically. The nonprofit Environmental Working Group’s (EWG) “Dirty Dozen” lists the top 12 pesticide-laden fruits and vegetables; according to one of their reports, you’ll ingest an average of 10 pesticides per day if you eat these most con- taminated crops: celery, peaches, strawberries, apples, blueberries, nectar- ines, bell peppers, spinach, kale, cherries, potatoes and imported grapes. • LocaL produce is more fLavorfuL, nutritious and eco-friendLy Because the demand for organic produce is growing so rapidly, much of it has likely traveled long distances. Because fruits and vegetables grown for ex- port often are picked before they are fully ripe and then kept chilled to avoid spoilage, they fail to develop the complex flavors and nutritional compounds of naturally ripened, freshly picked choices transported no farther than the nearest farmers’ market. Be aware that organic standards vary in different countries; some are not as stringent as others. Choosing foods that are grown organically on local farms is also a great way to decrease your carbon footprint. To find farmers’ markets in your area and their days and hours of operation, visit Local Harvest.org and enter your zip code. • choose what’s in season A farmers’ market is an excellent source of seasonal produce. Choosing foods that are in season ensures the best flavor and value, so be aware of when fruits and vegetables are at their peak in your area. The Local Foods Wheel, a helpful tool available online at LocalFoodsWheel.com, illustrates which fruits and vegetables are in season in the San Francisco Bay Area during different times of the year. The wheel’s top layer includes foods that are available year- round, and the bottom layer indicates foods that are available seasonally.


Kathy Napoli has 20 years experience as a nutrition consultant and clinical dietitian and is completing a master’s degree in Holistic Health Education at JFK University. She is affiliated with the John Muir Women’s Health Center, in Walnut Creek, and has a private practice in Alamo. For more information, contact her at 925-831-3900 or KNapoli@NutraPartners.com or visit NutraPartners.com. See Community Resource Guide listing on page 31.


16 East Bay Area | www.NAEastBay.com


carbon footprint of my diet, no matter where it comes from,” says McWil- liams.


Growing Our Own Greg Peterson says that there is another perspective often left out of the puzzle when people postulate how they can change the world by what they eat: “Food grows for free. You just have to buy a little seed and put a little water on it. People should grow their own food, share it and give it away.” From his 80-by-60-foot yard in the heart of Phoenix, Peterson grows 50 to 100 individual crops, from citrus trees to snow peas and greens. His neighbors pop in for a bowl of peaches or a few fresh eggs. He further spreads the word by hosting gardening classes for everyone from wealthy retirees with big yards to thrifty condo dwellers wanting to grow herbs on their porches. “For me, it’s about building local food systems and making neighbor- hoods more resilient,” he says. “There is also something inherently spiritual about being able to go out in my front yard and pick carrots, beets and greens to make dinner.”


Erin Barnett is the director of Minnesota-based LocalHarvest, which connects consumers with family farms, co-ops (collectively owned nonprofit grocery stores or buying clubs that give members discounted prices on health- conscious products in exchange for a fee and work crew hours) and CSAs (in which members buy a share and receive a box of local farm produce each week). She says that these can be


The Dirty Dozen


The top 12 pesticide-laden fruits and vegetables. Choose organic when buying these.


Celery Peaches


Strawberries Apples


Blueberries Source:


Bell Peppers Spinach Kale


Cherries Imported Grapes Environmental Working Group


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32