wisewords Laura Prepon’s
Journey to Health Home Cooking, Organics
and Massage Are Key by Gerry Strauss
F
rom That ‘70s Show to Orange is the
New Black, actress Laura Prepon has long been consid- ered by TV audienc- es to be a welcome image of health. Yet Prepon’s recent discovery that she’d been falling short in nourishing her body as effectively as possible has set in motion a com- plete redirection of
lifestyle, from her diet to fitness routine. Now working on a book about clean living and eating due out next year, Pre- pon has rededicated herself to educat-
ing us just as much as she’s entertained us through the years.
How do you manage to consistently eat local or- ganic food instead of fast food?
My mother was a gourmet chef and an advocate of or- ganic food, so we always had amaz-
ing meals growing up. Eating organic produce that’s in season locally seems to help me assimilate nutrition more readily. Whenever I can, I also try to
tap into biodynamic agriculture, which takes an even broader holistic approach to food production and nutrition. I view GMOs [genetically modified foods] as toxic to the system. As a self-taught chef, I like to cook at least 80 percent of my food at home and bring meals to work so I don’t stress about food during the day. It feels good to get people together in the kitchen and I’ve taught friends how to cook healthy foods in simple ways, so they now bring their own meals with them to work. It’s all about preparation, so that you’re not just grabbing some- thing on the run. Knowing what’s going into the food we’re eating is important.
Why do you include a lot of soup in your diet? With all of the GMO food sprayed with chemicals in the typical American diet and the other environmental toxins everyone has to deal with, our gut flora, intestines and bodies in general are becoming compromised. Ten years ago, few had even heard of gluten allergies unless you had celiac disease, which was rare even then. Now, everywhere you go, there’s a gluten-free option. I love eating soup because the healthful ingredients I use are broken down completely, so the body can im- mediately assimilate needed micronutri- ents, which help heal us from the inside out. I’m talking about homemade broth from grass-fed beef bones, so you get the marrow; I’m partial to knuckle bones. I always have soup broth in my refrigerator.
What’s key to your ability to naturally stay healthy and
16
Pocono, PA / Warren Co., NJ
www.healthylehighvalley.com
photo by Michael Simon
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