Eating Well June 2013

I promise you the articles and recipes are wonderful!

 I am giving youeditor’s preview.

SPRING-CLEAN YOUR DIET

Here, at EatingWell, we believe “eating clean” is actuallyremarkably easy, for us, it means eating wholesome fruits and vegetables thatare in season, such as the strawberry recipes developed by Jesse Cool for“Picking Season” (page 52). It means choosing whole grains over refined ones(see page 99 for some great new ideas for whole-wheat pasta salad). It meanslimiting (but not necessarily eliminating) saturated fats, sodium and addedsugars (which Silver Palate Cookbook author Jule Rosso does in her scrumptiouslightened up brunch, page 78). And it means doing what Michael Pollan (whom weinterview on page 14) calls “the healthiest thing you can do”: cook at home.

It also can mean limiting our exposure to toxins andfood-borne illnesses. Thanks to efforts by enterprising farmers, that’sbecoming easier. In this issue we write about two farmers who are leading theway in “cleaning” up farming. Jim Cochran became California’s first large-scale organic berryfarmer 30 years ago and he’s never looked back, eschewing the use of syntheticpesticides in favor of natural solutions.

Sarah Willis and her family are part of a collective ofNiman Ranch farmers who have found they can raise livestock successfullywithout enclosing them in tight pens and regularly feeding them antibiotics tostimulate growth. Why is this important? As Barry Estabrook writes in “GrowingResistance” (page 88), more than 80 percent of the antibiotics used in Americaare now fed in low doses to livestock, giving rise to a new breed ofdrug-resistant superbugs that can be deadly to humans.

We may never all agree on just what “eating clean” reallymeans, but if spring-cleaning your diet means you think about your food, learnmore about where it comes from and how healthy it is for you, that’s a goodthing.

Lisa Gosselin, Editorial Firector