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


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.


natural awakenings March 2014 37


Top 10 Food


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