Enjoy a Variety of Food? Thank a Pollinator.

Imagine a beautiful, orange Monarch butterfly flying around your garden. Do you know why it’s there? Do you know what would happen if it wasn’t there? Probably not. But, this beautiful butterfly can pollinate all of the flowers in your garden and make it possible for more flowers to grow! Pollination is how we get seeds. Seeds give us many of the flowers, fruits, vegetables and plants we love. The pollination process involves pollen from one type of flower (specifically from the flower’s anther, or male part) being transferred to another flower (specifically to the female stigma). The result is flowers producing seeds! How do pollinators pollinate? More than 20,000 wild bee species and countless species of butterflies, flies, wasps, moths, beetles, birds, bats, and many other animals are pollinators who help support the foundation of our food supply. When a pollinator such as the Monarch butterfly needs a meal, it flies over to the nearest flower to obtain nectar or protein-packed pollen that provides the butterfly with energy. Food (nectar and pollen) is the clear driver for a butterfly to visit a garden or field of flowers. However, many flowers may also use specific scents, colors, and petal shapes to attract pollinators. While the butterfly is eating, pollen grains can attach to the outside of the butterfly and stick to its body. When the butterfly flies away from the flower, it carries this pollen on itself and when it lands on another flower (of the same species) it is able to fertilize it via a pollen transfer. This type of pollination is called cross-pollination. So, fundamentally, when a pollinator takes pollen from the male anther of a flower to another flower, there is a chance that this pollen will fall off into the new flower’s stigma, which may result in […]

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Earth Day 2019: Taking Some Time for Soil Appreciation

It’s no secret that without soil, we cannot produce food. But how much do most of us know about the sustainable practices farmers undertake to avoid and alleviate soil erosion, a problem that has been recognized as a food production issue since 1930 and still remains a concern? This is not just an issue in the United States. Researchers have noted that “global rates of soil erosion have been exceeding those of new soil formation by 10- and 20-fold on most continents of the world in the last few decades.” Check out these three ways our farmers and food producers are “fighting the good soil fight” and are aiming to effectively combat soil erosion and continue to provide us with the food our ever-growing population needs. Farm, Conserve Wetlands, Build Wildlife Habitats, Repeat Undoubtedly, agriculture can have an impact on the environment, but farmers and ranchers are working together to alleviate those impacts across large areas of land in the United States. In the Conservation Reserve Program (CRP), farmers and ranchers have voluntarily signed up to prevent soil erosion and create new wetlands and wildlife habitats to 20 million acres of farmland. Signed into law by President Ronald Reagan in 1985, CRP is one of the largest private-land conservation programs in the United States. In the summer of last year, U.S. Secretary of Agriculture Sonny Perdue said, “The Conservation Reserve Program is an important component of the suite of voluntary conservation programs USDA makes available to agricultural producers, benefiting both the land and wildlife. … CRP also is a powerful tool to encourage agricultural producers to set aside unproductive, marginal lands that should not be farmed to reduce soil erosion, improve water quality, provide habitat for wildlife and boost soil health.” Busting out the Bioengineering Crops that are grown with […]

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What are Monounsaturated Fats?

It wasn’t long ago that dietary fat was relegated to the “bad guys” side of nutrition commentary. “Eating fat makes you fat” was a commonly held belief, and many people opted for low- or non-fat versions of foods whenever possible. However, in recent years, research on dietary fats and their impact on health has advanced considerably. The misperception that all fats are unhealthy is slowly being corrected as scientific evidence about the most healthful types of fat is more widely communicated. As consumer understanding and interest in dietary fats increase, questions are evolving, from “How do I eat less fat?” to “How do I eat the healthier kind of fat?” In this article, we’ll discuss one type of fat that’s known to be beneficial to our health: monounsaturated fats. A brief lesson on fat terminology Let’s step back for a minute to talk about what makes a fat “monounsaturated.” The terms “saturated” and “unsaturated” refer to the chemical structure of fatty acids, which are the basic structures of most dietary fats. Fats are made up of a chain of carbon atoms that are connected to hydrogen atoms. Differences in the number of carbon atoms in the chain, how they’re bonded to hydrogen, and the shape of the chain are what distinguishes one type of fatty acid from another. A saturated fatty acid has the maximum number of hydrogen atoms—the chain is “saturated” with hydrogen. Unsaturated fats have less than the maximum amount of hydrogens because two carbons are double-bonded to each other. Thus, “unsaturated” fats aren’t saturated with hydrogens. There are two types of unsaturated fats: monounsatured (MUFA) and polyunsaturated (PUFA). MUFAs have just one carbon double-bond (“mono” = one), while PUFA have more than one (“poly” = many). There are key differences between saturated and unsaturated fats in their […]

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What Is the GAPS Diet?

Basics of the GAPS diet The GAPS diet is an elimination diet that involves cutting out grains, pasteurized dairy, starchy vegetables and refined carbohydrates. The GAPS diet theory argues that the omission of certain foods will improve gut health, which can ultimately improve some conditions of the brain, including autism, Attention-Deficit/Hyperactivity Disorder (ADHD) and dyslexia. GAPS stands for Gut and Psychology Syndrome. According to the GAPS theory, a leaky gut—a term used to describe an increase in the permeability of the gut wall—allows chemicals and bacteria to enter your bloodstream, causing a host of health consequences ranging from “brain fog” to autism. It is important to stress that there is currently little evidence to suggest these conditions are caused by a leaky gut. Guidelines for the GAPS diet Following the GAPS diet can be a very lengthy process. There are three phases: This is the most restrictive part of the diet. It is called the “gut healing phase” and can last from three weeks to one year, depending on a person’s symptoms. In this phase, grains, pasteurized dairy, starchy vegetables and refined carbohydrates are eliminated, and broths, stews, and probiotic foods make up much of a person’s eating patterns. The GAPS diet recommends that you move from one phase to the next once you can tolerate the foods you have introduced. You are considered to be tolerating a food when you have a normal bowel movement. The full GAPS diet can last 1.5–2 years. During this part of the diet, people are advised to base the majority of their eating patterns on the following foods: Additional recommendations while following the GAPS diet include: The GAPS diet suggests that the reintroduction phase may begin after you have experienced normal digestion and bowel movements for at least six months. However, this reintroduction […]

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Beans and Biotech: Why Soybeans Are the Stars of Genetically Modified Foods

GMOs (genetically modified organisms) continue to be a hot topic in the food space, and soybeans are a particularly large part of that conversation since they make up a significant portion of GMOs grown in the United States. As people seek to know more about where their food comes from, what it contains, and how it was farmed, it’s essential to understand what it means for a food to be genetically modified. Soybeans are a great way to define and illustrate genetic modification, which is sometimes called bioengineering, because they are versatile crops, are frequently used in processed foods, and are a large player in the plant-based movement—a continued focus of consumers in the new year. Genetic modification can help farmers and consumers Consumers sometimes attribute GMO foods to a lack of sustainability and safety, but these foods represent the exact opposite. GMOs have been highly researched and analyzed for safety and are deemed safe for consumption in the U.S. Scientific evidence shows they do not have any adverse effects when eaten. In addition, GMO crops are beneficial in farming practices, as they can help increase crop yields and reduce pesticide use. Farmers choose to use GMOs as time- and labor-savers on their end; in addition, there are both economic and environmental benefits to using GMO crops. How does bioengineering work? Bioengineering can be done in a few different ways, but the basic idea is that the DNA (the genetic code of an organism) of the targeted crop is changed slightly. In most cases, GMO foods are engineered to have new genes added that can give the crops specific traits, such as resistance to herbicides and/or pests. Soybeans in particular are typically modified through this method. Inserting specific genes into soybeans improves the plant by making it stronger and more […]

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Food and Inflammation Series: Is Dairy Inflammatory?

What we eat has long been known to impact our health, and a wealth of research suggests that our eating patterns impact our risk for diet-related chronic diseases. More recently, the conversation surrounding how some dietary choices may lead to the development of chronic inflammation in the body has become a hot area in preventative nutrition. In our Food and Inflammation series, we take a closer look at how different dietary factors are related to inflammation. Our first two articles focused on gluten and sugar. In this article, let’s look at the connection between dairy and inflammation. What is inflammation? Inflammation is a natural process in the body that involves the immune system’s response to an irritant. It’s one way the body protects and heals itself. If you’ve ever had a paper cut or burned your tongue while drinking a hot cup of coffee, the process of healing those wounds was your body’s inflammatory response in action. Cuts and burns are examples of acute inflammation, which is a relatively short-lived response to injury, irritation, and/or infection. Acute inflammation can be brought on by infectious factors such as bacteria or viruses, non-infectious factors like injuries and chemicals, or psychological factors like stress or excitement. In contrast, chronic inflammation is a long-term physiological response that can last anywhere from weeks to years. Unlike acute inflammation, chronic inflammation is not always visible to the naked eye. It can be brought on by a number of factors, including autoimmune conditions, chronic stress, long-term exposure to pollutants, physical inactivity, and certain dietary exposures. When the human body experiences a constantly activated inflammatory response, it can play host to destructive reactions that damage cells and are linked to increased risk of health conditions like diabetes, cardiovascular disease, dementia, depression, and certain cancers. The Connection Between Food […]

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Fermented Proteins: Traditional Sources

Americans are becoming more and more interested in fermented foods—a trend that runs parallel with our increasing commitment to put more protein on our plates. But what happens when you combine these two food categories to create fermented proteins? In short, the result is buzzworthy and ripe for innovation. In this article, we’ll talk about “traditional” fermented proteins, which cover products that have been part of our food supply for a long time and may be more familiar to us. What is fermentation? In a nutshell, fermented foods are produced by the actions of microbes. The different flavors, textures, and appearances of fermented foods are determined by certain species of bacteria, yeast, and mold. Scientifically speaking, fermentation is an anaerobic process, meaning that it occurs without oxygen. During fermentation, bacteria or yeast convert the sugars in a food to other compounds, typically resulting in the production of alcohol or organic acids. The specific compounds produced by these microbes result in the fermented foods that we’re familiar with today—for example, microbes that convert sugars to alcohol are used to produce beer and wine, while the microbes that make lactic acids give foods like yogurt and sour cream their signature tangy flavor. How does fermentation work for protein? Many long-established fermented proteins originate from dairy and soy foods, so let’s focus on these two sources. Dairy Three common fermented dairy products are cheese, yogurt, and kefir. The process of cheesemaking begins with the pasteurization of milk, which kills potentially harmful bacteria. Then, bacterial cultures (the good kind!) or yeasts are introduced to ferment the lactose in milk, creating lactic acid. The type of bacteria used in the fermentation process is one reason for the differences in flavor and texture of cheese varieties. Next, rennet (an animal-sourced, enzyme-based ingredient) is added to coagulate the milk, which separates it into curds (the solids that will […]

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Ingredient Innovations in 2023: What’s New in Our Food?

Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there. Yet although we may be willing to try new foods and brands, many of us still like to educate ourselves on new products before (or while) making a purchase by reading the labels on our foods. The Food and Health Survey also found that 55% percent of consumers “always” or “often” pay attention to the labels on food and beverage packaging when shopping in a store; and 46% always or often pay attention to labels when shopping online. These labels can tell us where our food was made, give nutrition information, and provide detailed ingredient lists. Indeed, ingredient lists for many foods can reveal how innovations over the years have led to new sources for recipes that can be more sustainable and accessible for producers and consumers alike. While all ingredients that are used in our foods are regulated by the U.S. Food and Drug Administration (FDA), you may still have a few questions about new ingredient technologies. Let’s take a look at some of the ingredient innovations that have piqued public interest lately—and can be found on shelves today. Precision Fermentation Precision fermentation is a process that uses microorganisms to produce edible ingredients, such as protein, that can then be used in food production. For example, precision fermentation manufacturers have figured out […]

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