The nutrition education in the USA has been guided by commercial interests and ignorance of the general public, reeling with so much information thrown at them in a haphazard fashion.
I felt that only in the recent years that there has been a great interest in nutrition by the general public and it is on the shoulders of this generation of eaters that the health of the nation would depend upon in the future.
I have always stressed on the QUALITATIVE aspect of FOOD rather than the QUANTITATIVE aspects of FOOD. Majority of the people I look after do not have an idea about Carbohydrate/Protein/Fat but very interested in eating healthy food which is tasty.
Michael Pollan, a nutrition educator and writer has published some books and has some very practical information for healthy eating in the West.
If you are truly interested in healing your body with food and blessing it with good health, if you are living in the West, my advice is to eat ORGANIC. It is the chemicals that are in the food that causes much of the diseases including Diabetes , Heart Disease and some of the Cancers.
Here is just a summary of SUCH evidence which are now mounting up.
December 2018
Association of Frequency of Organic Food Consumption With Cancer Risk
From JAMA dec 2018
Question What is the association between an organic food–based diet (ie, a diet less likely to contain pesticide residues) and cancer risk?
Findings In a population-based cohort study of 68 946 French adults, a significant reduction in the risk of cancer was observed among high consumers of organic food.
Meaning A higher frequency of organic food consumption was associated with a reduced risk of cancer; if the findings are confirmed, research investigating the underlying factors involved with this association is needed to implement adapted and targeted public health measures for cancer prevention.
Abstract
Importance Although organic foods are less likely to contain pesticide residues than conventional foods, few studies have examined the association of organic food consumption with cancer risk.
Objective To prospectively investigate the association between organic food consumption and the risk of cancer in a large cohort of French adults.
Design, Setting, and Participants In this population-based prospective cohort study among French adult volunteers, data were included from participants with available information on organic food consumption frequency and dietary intake. For 16 products, participants reported their consumption frequency of labeled organic foods (never, occasionally, or most of the time). An organic food score was then computed (range, 0-32 points). The follow-up dates were May 10, 2009, to November 30, 2016.
Main Outcomes and Measures This study estimated the risk of cancer in association with the organic food score (modeled as quartiles) using Cox proportional hazards regression models adjusted for potential cancer risk factors.
Results Among 68 946 participants (78.0% female; mean [SD] age at baseline, 44.2 [14.5] years), 1340 first incident cancer cases were identified during follow-up, with the most prevalent being 459 breast cancers, 180 prostate cancers, 135 skin cancers, 99 colorectal cancers, 47 non-Hodgkin lymphomas, and 15 other lymphomas. High organic food scores were inversely associated with the overall risk of cancer (hazard ratio for quartile 4 vs quartile 1, 0.75; 95% CI, 0.63-0.88; P for trend = .001; absolute risk reduction, 0.6%; hazard ratio for a 5-point increase, 0.92; 95% CI, 0.88-0.96).
Conclusions and Relevance A higher frequency of organic food consumption was associated with a reduced risk of cancer. If these findings are confirmed, further research is necessary to determine the underlying factors involved in this association.
EAT ORGANIC WHENEVER YOU CAN..
