gastrointestinal physiology with the University of Illinois at Urbana-Cham- paign, explained that gut bacteria play a variety of roles, including assisting in the digestion and absorption of nutrients; influencing gene expression; supporting the immune system; and affecting body weight and susceptibility to chronic disease.
Feed Matters The popular adage, “We are what we eat,” applies to animals, as well. New research from Washington State Univer- sity shows that organic whole milk from pasture-fed cows contains 62 percent higher levels of heart-healthy omega-3 fatty acids compared to conventional, or non-organic, whole milk. The striking difference is accounted for by the fact that the U.S. Department of Agricul- ture’s national organic program legally requires that organic cows have access to pasture throughout the grazing season. The more time cows spend on high-quality pasture, which includes grass, legumes and hay, the more beneficial the fats will be in their milk. On the other hand, when ruminant animals, designed to graze on pasture,
are fed a steady diet of corn and soy, both their milk and meat contain less beneficial fat.
According to Captain Joseph
Hibbeln, a lipid biochemist and physi- cian at the National Institutes of Health, American diets have become deficient in omega-3 fatty acids over the past 100 years, largely because of industrial agri- culture. Hibbeln believes that consuming more omega-3s may be one of the most important dietary changes Americans can make to reduce the risk of chronic diseases, improve mental health and enhance children’s brain and eye devel- opment, including boosting their IQs. Coldwater fish such as salmon,
mackerel, tuna and sardines provide excellent sources of omega-3 fatty acids. Plus, dairy and meat from animals raised on pasture can improve our intake, as well.
Faith How might eating with the “creation” in mind influence food and agricul- ture trends? Barbara Ross, director of social services for Catholic Charities of Central and Northern Missouri, be- lieves, “People’s common denominator
Trends for 2014
1 Locally sourced meats and seafood
2 Locally grown produce 3 Environmental sustainability 4 Healthful kids’ meals 5 Gluten-free cuisine
6 Hyperlocal sourcing (e.g. restaurant gardens)
7 Children’s nutrition
8 Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9 Sustainable seafood
10 Farm/estate-branded items Source:
Restaurant.org
is that we are all part of and integral to the creation.” She considers how “Food, agriculture, environment and economy are bound together in a way
Top 10 Food
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