Disclaimer
This web site and any reports provided by the program do not provide medical or legal advice. This web site and any reports provided by the program are for information purposes only and are not designed to replace medical advice.
The nutritional information on this site is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay seeking it because of something you have read on this web site or in any materials provided by this program.
Previously this program was named Carolyn Katzin's The DNA Diet.
New Draft of Federal Nutrition Guidelines 2010
June 2010 - New draft guidelines were released for comment
Recognition of the challenge of childhood obesity is most noteable in this updated version of federal guidelines. We are urged to eat more foods from plants than animal sources and to restrict sugar and sodium.
It is going to take a huge effort to alter the way food is prepared and provided to us when convenience, speed and price are right up there with taste in how we select our food.
It takes time to eat healthily - time most of us believe we don't have.
It may take a little more time to shop for fresh (and consequently more perishable) produce and this also means shifting of priorities.
It takes more space to store, transport and display fresh produce.
We need to come up with new technologies to provide most of the benefits and fewer of the down sides of processed foods.
Bacteria thrive in foods that have a high level of water activity which is why shelf stable food contains sodium and other minerals that inhibit the growth of potentially harmful microorganisms. As we learn more about which intestinal flora or microorganisms are healthy and which may be harmful ideally we will be able to use this to our advantage just as we do in fermented foods like sauerkraut, vinegar, yogurt, tempeh and tofu.
During this comment period let's stay focused on providing healthy, tasty, cheap food that is nutrient rich and enjoyable.
If you have room to grow your own vegetables or even a windowsill for fresh herbs you will learn first hand the difference in taste between truly fresh food that ths which has been preserved. Unless we want to spend all of our time on the land however we are going to have to sacrifice some of this in order to preserve and package food to be sent over distances and yet retain its taste and safety.
Food science is a fascinating topic - I enjoyed my college study of this topic and learned new respect for the importance of food safety, food production and supporting sustainable agricultural practices.
Eat well and be well!