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healthy lifestyles The Obvious Assumption
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ietary information is of two kinds: simple and complex. The simple information categorizes everything into a few groups, either stigmatizing the bad groups or promoting a particular good group. The complex information breaks everything down into multiple options that require a chemistry/physiology degree to understand and implement. This is especially true when trying to understand fatty acids: their intake, their functions in the body, and their proper balance in the diet. Let’s try a middle ground for consideration – a little complex information without too much chemistry and a little simple information without too much stigmatizing. Most of the complex nutrients required for optimum human health can be made by the human body. But there are a few nutrients that humans cannot make. These nutrients are labeled “essential” nutrients – which means they must be supplied in the diet. In the category of fats, two fatty acids must be supplied in the diet. The human body cannot make alpha-linolenic acid (an omega-3) fatty acid and linoleic acid (an omega-6) fatty acid. From both of these two fatty acids, the human body can manufacture on its own (with some effort) the rest of a myriad of fatty acids that make up most of the human brain, much of
the human nerve cells, and the major building blocks of the capsule of all human cells. Various fatty acids are the messengers that make possible blood clotting, passing of various elements through cell walls, natural pain killers, and the immune inflammatory system that recognizes, isolates, and eliminates foreign material: bacteria, viruses, and cancer cells. EPA and DHA are two omega-3 fatty acids that can be made from the essential fatty acids, even by children. These two have been shown to be especially important for brain and nerve growth and in lowering the risk of inflammation, heart disease, arthritis, mental health problems, and possibly some cancers. They are more easily absorbed from the diet than made in the body, especially by children. They are both added to various foods, especially formula for infants. Arachidonic acid is an omega-6 fatty acid that is made in the body and is important for blood clotting, repair and growth of muscle and nerve tissue, improved sensitivity to insulin, and control of eczema. It is the precursor for the fatty acids that cause degenerative arthritis. Omega-3 and omega-6 fatty acids both play vital roles. They are best absorbed in the diet in a ratio of 5 (omega-6) to 1 (omega-3). In the typical American diet with its emphasis on fatty animal products (meat and dairy)
BY
MAX HAMMONDS, MD
the ratio is 24:1 which throws the balance toward greater inflammation, greater blood clotting, and a more reactive immune system – a major cause of many chronic diseases – not to mention the other disease processes caused by such a diet. What is the answer to this imbalance? Correct the imbalance through diet. The obvious assumption is – decrease the intake of omega-6 fatty acids and correct the imbalance. But that would require decreasing the intake of America’s favorite fatty foods. Instead nutritionists suggest taking in more omega-3 fatty acids by supplementation – with cold water fish, flax seed, canola oil and others. In other words, they assume that people will not choose to eat more healthfully and add supplements to correct the problem.
Two Lessons Two assumptions seem obvious. 1) If one eats a diet that is already wellbalanced in the omega-6:omega-3 ratio (Mediterranean diet), no supplementation is necessary. It is only intended for those not eating a good diet. 2) If one eats a diet that is out of balance, change the diet – don’t ignore the imbalance or correct the imbalance with supplements. Oh, yes – breast milk gives the infant the same balance of omega-6: omega-3 as that which the mother eats. Obvious assumption.
ASAP’s Local Food Guide Turns 10
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ver the last decade, Appalachian Sustainable Agriculture Project (ASAP) has spearheaded a Local Food Campaign to support those on a journey to reconnect with their food. At the center of it all has been the Local Food Guide. Since 2002, nine editions and almost one million copies have been printed to help people get to know area farmers, find CSAs, and easily seek out local food at grocery stores, tailgate markets, restaurants, and other businesses. To celebrate the new 10th edition, as well as the growth of the local food movement in the Southern Appalachians over the years, ASAP is hosting a Local Food Guide release party. The event, to be held May 7 from 4 to 8 p.m. at Asheville’s Highland Brewing Company, is an opportunity to pick 30 May 2011 — RAPID RIVER ARTS & CULTURE MAGAZINE — Vol. 14, No. 9
up the 2011 guide hot off the press, enjoy giveaways and music by local act Uncle Mountain, and kick off the growing season with other local food enthusiasts. Of course, what would a local food guide party be without local food—washed down with local brews? Tupelo Honey Café will be on hand to prepare farm-fresh bites, as well as sell their new cookbook, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen, with sales to benefit ASAP. “Ten years ago when we printed the first Local Food Guide, we could not have imagined how much could change in a decade,” says Charlie Jackson, ASAP’s director. “Today, the guide is the most comprehensive
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MAGGIE CRAMER
source for local food in the country, and the Appalachian region leads a national local food movement that is reshaping our farms and the way we eat.” Those unable to attend can browse the guide online at buyappalachian.org. IF YOU ASAP’s Local Food Guide GO release party is free and open
to the public at Highland Brewing Company’s new Tasting Room, 12 Old Charlotte Highway, Suite H, Asheville. For more information, visit asapconnections. org/lfgparty.html.