NUTRISPEAK by Vesanto Melina
Green is a big plus when it comes to nutrition. Whether it is a salad or vibrant florets of steamed broccoli, a green juice or a smoothie, the green derives from the chlorophyll molecule, with magnesium right in its centre. Greens are packed with a multitude of minerals and abundant vitamins. (See recipe below.)
Green is also an outstanding choice when it comes to political parties. The Green Party, now rising to well-deserved prominence, recognizes that food choices profoundly affect our health and that of the planet; this fact is reflected in school food policies. The Green Party advocates the labelling of genetically modified ingredients, in line with the desire of many Canadians who prefer GMO-free foods. It also supports the elimination of subsidies for pesticides, thereby permitting organic farming to be more competitive with pesticide-laden foods that are sold at cheaper prices. The Green Party also supports fair trade, ensuring that impoverished farmers receive fair prices.
The Green Party profoundly understands the link between lifestyle and climate change. Taking heed of the thousands of peer reviewed climate scientists who agree that global warming is a real threat, its party platform encourages earth friendly choices for food and transportation. We Canadians want hybrid cars, energy efficient appliances, wind and solar power systems and green building products and the Green Party supports the growth of these industries in Canada.
For Canadians, the issue that has proven to be even more important than driving eco-friendly cars or riding a bike is the food we put into our mouths. Researchers Gidon Eshel and Pamela Martin at the University of Chicago have calculated the carbon intensity of a standard vegan diet and North American carnivorous diet, through production processing, distribution and cooking to consumption. By going vegan, one elects to emit 1.5 tons less CO2 every year than the burger-eater. Choosing a state-of-the-art Prius hybrid over a gas-guzzling vehicle saves just over one ton of CO2 per year.
An average diet that includes meat leads to an annual greenhouse gas production equivalent to driving a mid-sized car a distance of 4,758 kilometres. See below for the correlation between eating various foods and the equivalent distance driven in kilometres. (Source: the Institute for Ecological Economy Research, Germany; study commissioned by independent consumer protection group Foodwatch.) Calculations are based on methane from animals, emissions from food production, manufacturing feed, fertilizer and the use of farmland.
Comparison of dietary choice (for one year) and the equivalent distance driven by a mid-size car:
• Diet that includes meat: 4,758 km
• Vegetarian diet (no meat, fish, poultry): 2,427 km
• Vegan diet (vegetarian with no eggs or dairy): 629 km
• Organic, vegan diet: 281 km.
Vesanto Melina is a dietitian and author of a number of nutrition classics, including The Raw Revolution Diet, co-authored by Cherie Soria and Brenda Davis. Register for the raw FUNdamentals class with Cherie Soria (Sunday, November 23) at www.rawbc.org or call 778-737-8852. For more great, green energy, visit www.greenparty.bc.ca or call 604-687-1199 or 1-888-473-3686.
GARDEN BLEND SOUP
(Makes 2 1/2 cups)
Of all the foods that support health, dark, leafy greens top the list. Kale, a plant that survives Vancouver winters, offers more nutrition per calorie than almost any other food. This recipe provides protein, vitamins A, C, E, most B vitamins, calcium, iron, selenium, zinc, copper, magnesium and manganese. Vary the flavours to suit your taste. In winter months, use hot water for a warming soup. This recipe is a favourite of Patrick Meyer, Langley’s Green Party candidate.
3/4 cup hot water
1/4 cup orange juice, or 1/2 orange, peeled
3 to 4 cups kale, stem removed, chopped
1/2 apple, cored or 1/2 small cucumber, peeled
1/4 cup fresh cilantro, basil leaves or dill weed
1 1/2 tbsp. light miso
1/2 tbsp. lemon juice
1/2 clove garlic
1/4 red jalapeño pepper or a pinch of cayenne
1/2 green onion, optional
1/4 cup sunflower seeds or 1/2 avocado, peeled and seeded
In a blender, process the water, juices, kale, apple, herbs, miso, garlic, jalapeño and green onion (if applicable) until smooth. Add seeds or avocado; blend again until smooth and serve.