Whole Foods Grocery Exploration Tour

Is buying organic foods worth the extra dollars? Is there really a difference between organic and conventional foods? What should I watch out for when buying at the grocery store or when I go out to eat at a restaurant? All these are questions Gerri French, Nutrition Educator & Dietician, had to tackle last night at Whole Foods Market.

A crowd of older folks surround French as she enthusiastically explains why buying in bulk is always a money saver, “The package takes money, takes oil, to develop…and after you’re done with it, it has to be recycled or reused, so not even having that packaging to begin with makes more sense.” Whole Foods market offers a wide selection of foods that may be bought in bulk such as dried fruits, which French explains as being highly concentrated, raising the sugar levels of the individual consuming it; very important to take into account if one is diabetic. However, dried fruits are excellent for when activities such as hiking, walking, or exercising are being practiced.

When asked how one should tackle grocery buying when they arrive at the supermarket, French states, “We try to recommend that people do whole foods and that you do the perimeter of the grocery store, do the fresh fruits and vegetables, the whole dairy and the meats.” French recommends buying products from Organic Valley such as eggs and milk because this brand keeps the farmers on the farm while at the same time, treats their animals humanely, “so you know you’re buying a good product,” adds French. And although many people are cautious about buying frozen foods, organic stores keeps their seafood, such as fish, freshly frozen, which helps the food retain its nutrition value. And for stores like Whole Foods, taking pride in buying from local farmers and fisheries is a definite plus for their frozen food section.

As the nutrition tour continues on to the grains and pasta section, French explains that diabetics need to be aware of carbohydrates because that is what directly affects their blood pressure, “They look at the carbohydrate content and then they test their sugar after, and if the sugar is less than 140 that means whatever they just ate has worked for them…the more active you are, the more carbohydrates you can have.”

The poultry industry in the United States is a multi-billion dollar industry with Americans consuming 86.5 pounds of chicken per person and 17.3 pounds of turkey per person according to a 2007 USDA report. French says that when buying poultry there are a few things one needs to keep in mind: The poultry industry is not allowed to use hormones therefore, poultry should not have hormones to begin with. On the other hand, antibiotics can, and will be used if need be, but if antibiotics are indeed used in poultry then that poultry cannot be labeled as organic. So it is strongly recommended to buy poultry without any antibiotics; there should always be a label announcing a product without antibiotics.

But what if one is out on the road, away from home, and finds the need to stop and eat at restaurants? At that point, one does not have the luxury of buying the freshest ingredients possible so what should one do? “Everybody needs to be eating more plant foods, colorful foods, fruits and vegetables, whole grains…meat should just be 4 ounces,” French says. She adds that fish, however, is different then meat and one can consume up to 6 ounces when dining out.

There is no doubt that getting away from processed foods is always a good idea and a factor that contributes to a more healthy lifestyle. “I try to tell people to be the processor rather than eating processed foods…rather than drinking juice eat the whole fruit,” says French, “I think we’re eating way too fast and that makes us eat a lot more than we need, so focus on the taste and flavor, and enjoy your food.”

For more information on nutrition please visit: www.foodnews.org and www.whatsinmyfood.org

Download the nutrition handouts given out at Whole Foods Grocery Tour: http://blackvelvetpro.com/pdf/Nutrition%20Handouts.pdf