CORNUCOPIA

The market for organic food products is growing faster than any other part of the grocery world, by approximately 14% per year as against 2 – 3 % per year for conventional foods. People are becoming increasingly interested in buying organic potato chips, ice cream, milk, canned soups, eggs, flour, sugar, packaged, and processed foods. However, one of the areas that I see lagging behind, locally at least, is produce. But then, I suppose this is not so strange.

Most Americans eat fruit and vegetables rarely, especially in the age of convenience and fast foods. When vegetables are eaten, there are usually only a few favorites: carrots, peas, potatoes, tomatoes, iceberg lettuce, maybe the odd bell pepper. Fruit consumption is confined mainly to whatever commercially produced smoothies contain, or the mildly crusty slice of orange or melon presented on a platter of bacon and eggs.

Usually, vegetables for cooking tend to have come from the freezer section, rather than the produce department of the supermarket; they are stuck in a plastic or glass bowl and micro blasted, or boiled to mush. They are then plopped on the side of the dinner plate, slightly dry and leathery or mushy and tasteless. Their presence at dinner is treated almost like that of an annoying second cousin who one must have to the family reunion for the sake of etiquette.

What is the real deal about vegetables and fruit? Why did our mothers, back when more mothers cooked real meals, insist we eat all our vegetables? Well, read on.

Vegetables’ and fruits’ enormous variety contains a complete spectrum of vitamins and minerals, enzymes, and many of the amino acids that we need to thrive. Vegetables from different categories have different general benefits. For example, dark green leafy veg like spinach, chard and beet greens contain an abundance of minerals and vitamins, particularly the B complex as well as calcium and trace minerals. Another category, cruciferous vegetables, such as broccoli, cabbage, Brussels sprouts, and cauliflower, contain natural chemicals that research has shown block the formation of cancerous tumors all over the body, but particularly in the digestive tract.

Beyond this, individual vegetables and fruits each have their own beneficial traits. For example, even though broccoli and cauliflower come from the same cancer fighting family of veg, they have additional more specific benefits. Like broccoli, cauliflower moves blockages in the body such as chi, lumps, fibroids, and constipation, and is generally an impressive antagonist to colon and stomach cancer, breast cancer and fibrocystic breast disease. They have both been seen to prevent and treat high blood pressure, constipation, and obesity. Broccoli produces immune-stimulating, antiviral, diuretic, and anti-ulcer activity. It aids in the digestion of fats, clears the liver, and helps regulate insulin and blood sugar levels. Broccoli also helps prevent nearsightedness, neuritis, and toxemia. Cauliflower has been used to treat acne, asthma and other lung disorders, bladder and kidney problems, and gout. Consumed raw, it helps remedy bleeding gums.

So, now we have two star vegetables, that I hope I have got you excited about, at least intellectually if not sensually. If you want to experience the full health and taste benefits of broccoli and cauliflower, you should buy organic. Both these vegetables should be eaten raw, lightly steamed, or quickly stir fried or barely sautéed in butter and / or coconut oil, then drizzled with an extra virgin olive oil, for us to partake of the benefits mentioned.

We have gone into pretty close detail regarding the benefits to be gained from only two out of the vast array of vegetables and fruits available to us. Remember, they are always better for you and better tasting when they are organic, and next month, I promise to tell you why.

Namaste.