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Eating Well June 2013

I promise you the articles and recipes are wonderful!

 I am giving you editor’s preview.

SPRING-CLEAN YOUR DIET

Here, at EatingWell, we believe “eating clean” is actually remarkably easy, for us, it means eating wholesome fruits and vegetables that are in season, such as the strawberry recipes developed by Jesse Cool for “Picking Season” (page 52). It means choosing whole grains over refined ones (see page 99 for some great new ideas for whole-wheat pasta salad). It means limiting (but not necessarily eliminating) saturated fats, sodium and added sugars (which Silver Palate Cookbook author Jule Rosso does in her scrumptious lightened up brunch, page 78). And it means doing what Michael Pollan (whom we interview on page 14) calls “the healthiest thing you can do”: cook at home.

It also can mean limiting our exposure to toxins and food-borne illnesses. Thanks to efforts by enterprising farmers, that’s becoming easier. In this issue we write about two farmers who are leading the way in “cleaning” up farming. Jim Cochran becameCalifornia’s first large-scale organic berry farmer 30 years ago and he’s never looked back, eschewing the use of synthetic pesticides in favor of natural solutions.

Sarah Willis and her family are part of a collective of Niman Ranch farmers who have found they can raise livestock successfully without enclosing them in tight pens and regularly feeding them antibiotics to stimulate growth. Why is this important? As Barry Estabrook writes in “Growing Resistance” (page 88), more than 80 percent of the antibiotics used in America are now fed in low doses to livestock, giving rise to a new breed of drug-resistant superbugs that can be deadly to humans.

We may never all agree on just what “eating clean” really means, but if spring-cleaning your diet means you think about your food, learn more about where it comes from and how healthy it is for you, that’s a good thing.

Lisa Gosselin, Editorial Firector