polyface farm

Leave a comment October 1, 2013 nourishinggrace

This is Joel Salatin, owner of Polyface Farm, located right here in Virginia. He runs a transparent farm… that means he welcomes visitors! He also keeps it local and won’t raise more animals than his land sustains and so therefore tends a vibrantly healthy livestock which require no daily cocktails of antibiotics or medicines. They are raised in nature, roaming free ~ where they can forage on the very foods God intended, living peacefully in the very manner God intended, rather than penned up wing to wing without any access to daylight or fresh air. He sells his food only to those within certain geographical limit of his farm – he says it’s good for the environment because, among other things, it saves fuel.

Thankfully there are farmers like Joel Salatin across this country (most of them sell at farmer’s markets or have local drop off points). Due to his humane and sustainable method of farming, farmers from across this land come to apprentice on his farm and learn his techniques. These farmers are feeding the future.

People call Joel Salatin a pioneer, but he just considers himself a lunatic farmer.

Why Food Matters

Leave a comment October 1, 2013 nourishinggrace

Improving Wellness with Holistic Nutrition

“Give the body discipline and you will see that the body is for Him who made it.”

Amma Theodora – Sayings of the Desert Fathers

A holistic approach to nutrition focuses not only on a healthy diet, but considers that each person is unique, addressing them as a whole. This includes emotional, and physical health. In fact, the very word diet comes from the Greek word diata, which literally means “our manner of living”.

You can have the healthiest diet in the world but if you are not digesting and absorbing nutrients, it’s simply not nourishing you. Holistic nutrition considers the stomach and digestive system the core of whole body health, because every system in the body relies upon it.

As Orthodox Christians we also believe that each person is unique, created in the image and likeness of God. And…. we also believe that our spiritual life and health begins with our stomachs. So, as we consider steps we can take to improve our health, let us first and foremost consider our Faith. The Church gives us guidance, applicable throughout the ages, about the right role of food in our lives. From an Orthodox perspective, “eating right, or eating well is also about eating for the right reasons”.

“Our initial struggle must be to gain control of our stomachs…

Food is to be taken in so far as it supports our life”

(Father John Cassian – On Control of the Stomach – 4th century)

In other words, we should eat to live rather than live to eat!

So why is this generation so worried about diet and nutrition? Some background is required. While we might say “we are what we eat”, there is a great irony that we, as a nation, eat quite poorly and deficiently.

How did we get in this situation? For one thing, at no other time on the earth, have we been so disconnected from the sources of our food. And from that perspective, it’s easy to be unaware of the the ill health of livestock within modern “industrial” animal husbandry, the unlabeled genetic modification of our seeds, and the pesticide and herbicide laden nature of our produce.

These issues, however, are worth our attention, because “we are what we eat”. There is a complex and symbiotic relationship between the quality of our air, the health of our soil, the health of plants and animals, and our own health.

Nutritionally, we have traded in wisdom for knowledge and traditional foods for overly processed convenience foods. Our ancestor’s cultural eating habits were determined by tradition and despite their varied ethnicities, their diets had one thing in common – they ate a whole foods diet, one that was local, seasonal and organic.

The last century has shown serious trends away from nourishing foods. Now, there is much uncertainty about what even embodies a wholesome diet. People are concerned, and justifiably so.

Humanity has an intimate relationship with food, for our food becomes our very bodies – flesh of our flesh and bone of our bone. “Our genes make their day to day decisions based on the information they receive from the food we eat… in that sense, food is less like a fuel and more like a language conveying information… that information programs your genes, for better or worse.” (Shanahan MD,Catherine, 2011: p 7)

A calorie isn’t just a calorie and nutrient density and quality really do matter. How you nourish yourself over the long run has either a negative or positive affect on your health.

We routinely eat ingredients in our foods which have been created in laboratories and are not even pronounceable, but how often do we question them? The petroleum based preservative BHA, found in beer, butter and cereals, has been classified by the Department of Health and Human Services as “reasonably anticipated to be a human carcinogen”. Another is titanium dioxide found in your salad dressing, coffee creamers and icing… guess what – it’s also used in paints and sunscreens!

There are many processed things called “food”, but few that are worthy of keeping us vibrant and well!

These are big issues, but the great news is that through education – organic foods, Slow Food and Buy Fresh Buy Local movements are popping up across the country and are very available. People are learning about the wisdom and health benefits of traditional and ancestral food. They are returning to Farmers Markets, buying shares in their local Community Supported Agriculture – CSA’s … at heart, connecting and investing, not only in their health, but also in their communities.

Even if you have really bad eating habits, it’s never too late to begin fresh again. God created us with tremendous abilities to detoxify, heal, grow and regenerate!

Below are some easy steps you can incorporate over time to improve your overall wellness. Remember – healthy eating doesn’t mean eliminating the foods we love. A healthy diet is about balance. If 85% of our diet is healthy, then that baklava proves a guilt free pleasure!

And one last thing… as you begin steps toward wellness, embrace and enjoy the journey! Don’t just eat healthy, eat well. Take pleasure in your meals and dine with family and friends whenever possible… it’s just more delightful together!

Let’s eat to live and make every bite count ~ one morsel at a time!

[box] Make a Diversity of Whole and Plant Based Foods the foundation of your diet. That doesn’t mean you need to give up meat, but strive to make produce the foundation of your eating. Whole foods are those as close to their whole natural state as possible. They look like what they are like an apple or a carrot. Whole grains, and brown rice are also whole foods. They come perfectly packaged with the fiber and nutrients essential for their optimal absorption by our bodies. There is a synergy in the combination of nutrients found in each whole food, in other words, they are more effective in their whole food form.

Avoid refined and processed foods. Reduce sugary snacks, sweets and sodas. Simply stated, refined and sugary foods are very depleting for the body. At the turn of the century, the average american consumed about 2 pounds of sugar per year; we now routinely consume upwards of 100 pounds per year. Last year 60 Minutes did a great expo titled “Is Sugar Toxic”.

Stay adequately hydrated! Good clean water is vital for life and involved in almost every function our bodies perform. Get at least 8 – 8 ounce servings/ day.

Exercise regularly. It reduces stress, increases circulation, releases those good feeling endorphins and promotes weight loss. Moderate your exercise to your ability.

Reduce and Manage Stress. Prayer, a positive outlook and exercise are most helpful in mitigating stress. Stress is a great challenge to our immune system, taxing nearly every organ in our body. It takes a high toll on health.

Add Probiotic rich foods to your diet: These foods are alive, and quite symbiotically, their life gives us life! Probiotics work with our immune system to keep us healthy, but they need to be continually replenished. “Studies have shown that live-cultured foods containing probiotics help to prevent a whole range of allergic, autoimmune, and inflammatory diseases.” (Shanahan MD,Catherine, 2011:pp. 147-148) Click here for a list of probiotic rich foods.

Know thy fats! Essential fatty acids are an important part of a healthy diet and should be included. More about them can be found here and here. Also, learn more about the traditional fats which have nourished civilizations well.

Watch your portion sizes. Saint John of the Ladder sums it up well, “Master your stomach before it masters you.”[/box]

The ultimate goal is to Go organic, local and seasonal! You can do it! Buy free range -pastured meats, pastured eggs and dairy and produce as close to their source as possible. Their nutrition is superior. Looking for a farmers market near you? Local Harvest has a nationwide list!

It’s taken our family over two years to dramatically change our diet and we have enjoyed the adventure and the journey ~ slowly making changes, one morsel at a time.

Above all, whatever your diata, keep the Feasting and Fasting cycles of the Church. In her wisdom, she provides this rhythm for the nourishment of body and soul. And in this life, our journey in Christ, through “prayer, daily Christian living, and worship, which ultimately lead to union with the divine uncreated Light” is the ultimate source of our wellness.

about the author

Victoria Cherpes is a wife, and homeschooling mother of three beautiful daughters and Sunday School teacher. On their small urban family homestead, they enjoy tending their Victory Garden full of lettuces, berries and vegetables, weeds and bugs; raising figs for the local market and amateur beekeeping.

She is currently pursuing her Master’s Degree in Holistic Nutrition at Hawthorn University and is a student member of the National Association of Nutrition Professionals (NANP).

If you have any questions, you can reach her at nourishinggrace@yahoo.com

[box] Sources:

Shanahan MD, Catherine (2011-04-22). Deep Nutrition: Why Your Genes Need Traditional Food. Big Box Books. Kindle Edition.

Ballentine M.D., Rudolph (2007-01-25). Diet and Nutrition: A Holistic Approach. National Book Network – A. Kindle Edition

Lipski PhD, Elizabeth (2012). Digestive Wellness: Strengthen the Immune System and Prevent Disease Through Healthy Digestion (4th Edition)

Mandell, Catherine (2005) When You Fast: Recipes for Lenten Seasons

Ward, Benedicta (1975). Sayings of the Desert Fathers. (http://www.scribd.com/doc/75385925/Apoftegma Fallon, Sally (2001).

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. (2nd ed)

http://www.nj.goarch.org/resources/spirituality.htm%5B/box%5D

This article was original posted at Orthodoxmom.com and has been slightly revised.

the value and challenges of eating locally and seasonally

Leave a comment September 30, 2013 nourishinggrace

While it’s true that it can be a challenge to eat seasonally, it is also a culinary delight rich in freshness, nutritional value and a renewing connection to one another and our land. Real food is seasonal food and seasonal food is real. There is something absolutely fabulous about waiting all summer for the tender sweetness of a ripe fig fresh off the tree – or – the delicious juicy sweet crunch of a local apple in Fall.

Seasonal and local food is good nutritional economy – more vitamins and minerals for the dollar. Locally produced calories are also support local business in your area. While local foods may or may not be “certified” organic, the pleasure of the downright neighborliness of getting to know your local producers is one step in getting more involved with your food and local growers – the priceless act of reconnecting with our communities and building strong local bonds.

There are several key reasons to focus on a seasonal and local diet.

[box]diet the nutrient density of local foods : There is a direct correlation in foods harvested at the peak of ripeness and that foods nutrition profile, freshness and taste. Most foods begin to loose nutrients immediately upon harvest, so the earlier food is harvested and the farther it is transported the lesser it’s nutrition profile. Fresh foods are alive and flourishing with nutrients and this is vital to our physical health.

taste matters : Just compare the flavor a color of a warm juicy tomato from your farmer’s market in July to one from your big chain grocery store. say no to gmo : Small farmers can focus on local and heirloom varieties of produce which reduces your exposure to genetically modified foods.

variety is the spice of life : From summer squash, tomatoes, cucumbers, peaches and beans to fall apples, corn, pumpkins, acorn squashes and into winter cabbages, beets, kales, radishes and leeks, you’ll enjoy the full spectrum of foods your area produces. To find what’s local in your town visit http://www.localharvest.org

environmental benefits : Local seasonal foods lend to reduced pollution as well as transportation costs. Lower transportation costs translates to lower food costs – it’s just less expensive in the big picture to eat the locally abundant food available and to support the local farmers in our communities.

investing in your community and investing in yourself : Hipoocrates once said, “Let thy food be thy medicine and let thy medicine be thy food.“ Along with that goes eating a seasonally based diet with lots of variety throughout the year. This is the “cornerstone of preventive medicine,” says Preston Maring, a doctor at Kaiser Permanente’s Oakland Medical Center in California. Inspired by study after study documenting the benefits of eating an in-season, plant-focused diet—reduced risks of cancer and heart disease, increased longevity, improved cholesterol, improved vascular health, increased bone density and weight loss, to name a few—Maring has actually written prescriptions for patients to buy fresh food from the hospital’s on-site farmers’ market, complete with suggestions about how they can prepare it.” (Mother Earth Living) [/box]

There can be, however, challenges to local eating. For many people – especially those working long hours or otherwise pressed for time, availability is key, and eating local can present hurdles, especially in areas with a long cold winter.

Many farmers markets close beginning in late October or November, so it takes some rooting around to locate the best sources to shop in winter. However, now farm CSAs with local drop off points and even home delivery are becoming more accessible and prevalent. Persistence and a desire to make this wonderful lifestyle change is really the key. Also, a willingness to try new, perhaps unfamiliar ingredients is a plus. My recommendation is always to take the plunge and go local, seasonal and organic – just a little bit at a time.

Despite the challenges, as you learn what’s available, you’ll become more comfortable planning for your regional food cycle. You’ll develop a seasonal eating rhythm that is more nutritious, healthy and very enjoyable!