DATE: CATEGORY: Food Freedom

Health On A Budget

Last week, the government cut the food stamp benefits budget. “About 1 in 7 Americans — more than 47 million people — receive food stamps.” (Washington Post) If you’re one of the families affected by this government cut or you’re just concerned about the rising cost of food, consider this challenge an opportunity to improve … Read More

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DATE: CATEGORY: Food Freedom

Jams, Jellies, Marmalades & Preserves

Written by Bauman College Staff High concentrations of sugar, as with salt, can preserve foods for long periods of time, and are traditionally used to thicken and preserve fruit spreads. This is an economical method of preservation but not the most nutritious, as evidenced in the conventional jams and jellies we find on supermarket shelves … Read More

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DATE: CATEGORY: Food Freedom

Organic Foods One More Time

Jon Barron, a Bauman College adjunct faculty member, explores an Annals of Internal Medicine publication that suggests organic foods are not substantially different in nutrition than non-organic foods. Organic Foods One More Time October 1, 2012 Jon Barron, Adjunct Faculty, Bauman College © 2012, Natural Health Newsletter, The Baseline of Health Foundation Earlier this month, the Annals of Internal Medicine published a … Read More

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DATE: CATEGORY: Food Freedom

Organic Agriculture: Fifty (Plus) Shades of Gray

Here is a different angle on the Stanford meta-analysis which claimed organics are no more nutritious than conventional foods. This piece argues we need to move beyond the simplistic binary “organic” or “conventional” to a more nuanced understanding of agricultural practices. Organic Agriculture: Fifty (Plus) Shades of Gray Written by Kristen Wartman Bauman College Nutrition … Read More

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DATE: CATEGORY: Food Freedom

Kumquats & the Joys of Eating Seasonally

  One of my favorite things about eating seasonally is the anticipation of waiting for my favorite fruits and vegetables to show up at the farmers’ market.  There’s nothing quite like that first encounter…. strolling through the market, perusing the different stalls, and then all of a sudden you see it…. that first bunch of … Read More

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DATE: CATEGORY: Food Freedom

Chocolate is for Lovers and Octogenarians

by Helayne Waldman, Ed.D., N.E. It’s almost Valentine’s Day, and millions of American women are looking forward to the smoothest textured, the most seductively sweet and unashamedly romantic gift of all: a box of heart-stopping chocolates. But lest you think that chocolate is one of those phenomena that’s quintessentially American, consider the fact that the … Read More

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DATE: CATEGORY: Food Freedom

Once Our Most Alluring Fruit

In his book, How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, Barry Estabrook explores the ills of modern commercial agriculture with a focus on the beloved tomato. He leads us through the sorrowful journey the tomato has taken, with the advent of modern agricultural practices the tomato has seen ever increasing mono-cropping, genetic modification, … Read More

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DATE: CATEGORY: Food Freedom

The Challenge of Eating Well During the Holidays

by Ed Bauman, Ph.D. It’s fun to look at where the image “visions of sugar plums danced in her head” came from. When the days turn dark, cold, and damp as they do in the winter season, a traditional way of staying warm, happy, and celebrating is to eat, drink, and make merry. For many, … Read More

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DATE: CATEGORY: Food Freedom

Identifying Quality Beef & Other Proteins

Proteins are a vital part of our diets. Without protein we can not properly build muscles, ligaments, tendons, hair and nails, enzymes, blood, hormones, or immune cells.  Protein regulates growth, repair and even movement within our bodies. When considering protein in our diets it is important to first identify the proper amount of protein that … Read More

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DATE: CATEGORY: Food Freedom

Learn to Calculate Glycemic Index

A lot of attention has been paid to the glycemic index (GI) recently.  The glycemic index is a way of cataloging the effects of carbohydrates on our blood sugar levels. Those carbohydrates that break down quickly during digestion and release glucoserapidly into the bloodstream have a high GI, while those carbohydrates that break down more … Read More

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