In today’s newsletter podcast, we continue our chat with Dr. Laura Varich, from FreshPhysician.com , a conversation that we began on Episode 228 of the Garden Basics with Farmer Fred podcast. Dr. Varich is a former pediatric radiologist who is now focused on what’s really the cause of so many of the diseases in our society: poor eating habits. Specifically, we are missing a critical element in our diet: phytonutrients. We’re eating too much of colorfully-packaged, highly-processed factory food and not enough fresh from-the-garden (or farmer’s market) colorful food.
The result: rampant increases, across all ages, of heart disease, diabetes, high blood pressure, cancer, and other ailments.
In both podcasts, she encourages getting out into the yard and growing fresh fruits and vegetables, which is also great exercise. The healthiest food you can eat is the food you grow yourself…and then consume it, fresh. Or, at least, make regular runs to the farmer’s market in your area.
What are phytonutrients?
Dr. Varich explains that in the podcasts. And, here’s the word from Harvard University:
Phytonutrients: Paint your plate with the colors of the rainbow
Did you know that adding color to your meals will help you live a longer, healthier life? Colorful fruits and vegetables can paint a beautiful picture of health because they contain phytonutrients, compounds that give plants their rich colors as well as their distinctive tastes and aromas. Phytonutrients also strengthen a plant’s immune system. They protect the plant from threats in their natural environment such as disease and excessive sun.
When humans eat plant foods, phytonutrients protect us from chronic diseases. Phytonutrients have potent anti-cancer and anti-heart disease effects. And epidemiological research suggests that food patterns that include fruits and vegetables are associated with a reduced risk of many chronic diseases, including cardiovascular disease, and may be protective against certain types of cancers.
The American Cancer Society recommends 2 1/2 cups per day of fruits and vegetables. The most recent US Dietary Guidelines recommend consuming even more: 2 1/2 cups of vegetables and 2 cups of fruit, based on a 2,000-calorie diet.
To get started, try to include as many plant-based colors in your meals and snacks as possible. Each color provides various health benefits and no one color is superior to another, which is why a balance of all colors is most important. Getting the most phytonutrients also means eating the colorful skins, the richest sources of the phytonutrients, along with the paler flesh. Try to avoid peeling foods like apples, peaches and eggplant, lest you lose their most concentrated source of beneficial chemicals.
Following is a rundown of fruits and vegetables sorted by color, along with the phytonutrients they contain, and which foods you’ll find them in.
Red: Rich in the carotenoid lycopene, a potent scavenger of gene-damaging free radicals that seems to protect against prostate cancer as well as heart and lung disease.
Found in: strawberries, cranberries, raspberries, tomatoes, cherries, apples, beets, watermelon, red grapes, red peppers, red onions.Orange and yellow: Provide beta cryptothanxin, which supports intracellular communication and may help prevent heart disease.
Found in: carrots, sweet potatoes, yellow peppers, oranges, bananas, pineapple, tangerines, mango, pumpkin, apricots, winter squash (butternut, acorn), peaches, cantaloupe, cornGreen: These foods are rich in cancer-blocking chemicals like sulforaphane, isocyanate, and indoles, which inhibit the action of carcinogens (cancer-causing compounds).
Found in: spinach, avocados, asparagus, artichokes, broccoli, alfalfa sprouts, kale, cabbage, Brussels sprouts, kiwi fruit, collard greens, green tea, green herbs (mint, rosemary, sage, thyme, and basil)Blue and purple: Have powerful antioxidants called anthocyanins believed to delay cellular aging and help the heart by blocking the formation of blood clots.
Found in: blueberries, blackberries, elderberries, Concord grapes, raisins, eggplant, plums, figs, prunes, lavender, purple cabbageWhite and brown: The onion family contains allicin, which has anti-tumor properties. Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol.
Found in: onions, cauliflower, garlic, leeks, parsnips, daikon radish, mushroomsReach for the rainbow
Reaching a total of 4 1/2 cups of colorful fruits and vegetable a day is the goal for a powerful plate. Here are some ways to make it happen:
Servings are not that big. 1/2 cup of chopped raw vegetables or fruit makes one serving. Leafy greens take up more space, so 1 cup chopped counts as a serving. 1/2 cup of dried fruit equals one serving.
Think in twos. Try to eat two servings in the morning, two in the afternoon, and two at night.
Snacks count, too. Feeling hungry between meals? Munch on a piece of fruit or grab some sliced raw vegetables to go.
When shopping, look at your cart. If you find most of your choices are the same one or two colors, swap out a few to increase the colors — and phytonutrients — in your cart.
Dine out colorfully. Start out with a cup of vegetable soup. Choose an arugula or spinach salad and see if they can add extra vegetables. Top off your meal with fresh fruit for dessert and a soothing cup of green tea.
Look local. Farmers markets, co-ops, buying clubs, and community supported farms are usually great sources of fresh produce. Ask a farmer for fresh ideas on how to prepare fruits and vegetables that are new to you.
Frozen produce is okay too! It is best to eat in season, but since seasonal produce may be limited, frozen fruits and vegetables count and are just as nutritious as fresh.
In the newsletter podcast, Dr. Varich made an interesting comment, one I had never heard before: in a study published in the British Medical Journal, patients who consumed mainly plants and fish had a 73% chance of not coming down with moderate to severe cases of COVID.
Here’s a brief summary of that 2021 study, conducted by John Hopkins University and other institutions:
Plant-based diets, pescatarian diets and COVID-19 severity: a population-based case–control study in six countries
Abstract
Background: Several studies have hypothesised that dietary habits may play an important role in COVID-19 infection, severity of symptoms, and duration of illness. However, no previous studies have investigated the association between dietary patterns and COVID-19.
Methods: Healthcare workers (HCWs) from six countries (France, Germany, Italy, Spain, UK, USA) with substantial exposure to COVID-19 patients completed a web-based survey from 17 July to 25 September 2020. Participants provided information on demographic characteristics, dietary information, and COVID-19 outcomes. We used multivariable logistic regression models to evaluate the association between self-reported diets and COVID-19 infection, severity, and duration.
Results: There were 568 COVID-19 cases and 2316 controls. Among the 568 cases, 138 individuals had moderate-to-severe COVID-19 severity whereas 430 individuals had very mild to mild COVID-19 severity. After adjusting for important confounders, participants who reported following ‘plant-based diets’ and ‘plant-based diets or pescatarian diets’ had 73% (OR 0.27, 95% CI 0.10 to 0.81) and 59% (OR 0.41, 95% CI 0.17 to 0.99) lower odds of moderate-to-severe COVID-19 severity, respectively, compared with participants who did not follow these diets. Compared with participants who reported following ‘plant-based diets’, those who reported following ‘low carbohydrate, high protein diets’ had greater odds of moderate-to-severe COVID-19 (OR 3.86, 95% CI 1.13 to 13.24). No association was observed between self-reported diets and COVID-19 infection or duration.
Conclusion In six countries, plant-based diets or pescatarian diets were associated with lower odds of moderate-to-severe COVID-19. These dietary patterns may be considered for protection against severe COVID-19.
After the harvest, where do you keep your crops to help preserve their nutrients? Available for free online, from the UC Davis Postharvest Technology department, their “Storing Fresh Fruits and Vegetables for Better Taste” chart.
Thank you for listening to the Garden Basics with Farmer Fred podcast! It’s available wherever you get your podcasts. Please share it with your garden friends.
As an Amazon Associate, I earn from qualifying purchases from some of the underlined links in the newsletter. This is how I am trying to keep this a free newsletter. And as long as you buy whatever you want from Amazon using any of those links to get into the Amazon site, I get a few pennies. Thank you.
Fred Hoffman is also a University of California Cooperative Extension Master Gardener in Sacramento County.
Share this post