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ARE YOU FATPHOBIC? DON’T BE SCARED! HERE’S WHY…

Confused about all of the latest warnings regarding coconut oil and other fats in your diet? Siskiyou Vital Medicine Nutritionist Ron Veitel, BSc, gives you the skinny on fats right here. Learn about the truths and myths surrounding the connection between saturated fat consumption and cardio vascular disease. Click on the video image below for more on this subject.

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WHY YOU SHOULD EAT LOCAL, EAT DIVERSE

With the summer growing season in full swing here in the Rogue Valley, I thought it would be a fun and helpful resource to put together a blog of all that’s growing locally. Whether it’s hitting up the farmer’s market or stopping by a local farm, you will be sure to find a plethora of healthy choices to add to your diet.

FARMER’S MARKETS

First, let’s talk farmer’s markets. The Rogue Valley Grower’s Market consists of four markets located in both Ashland and Medford.

  • Ashland ~ Tuesday: National Guard Armory 8:30 a.m.-1:30 p.m.
  • Ashland ~ Saturday: Oak St. Downtown 8:30 a.m.–1 p.m.
  • Medford ~ Thursday: Hawthorne Park 8:30 a.m.–1:30 p.m.
  • Medford ~ Saturday: Hawthorne Park 8:30 a.m.–1:30 p.m.

The Rogue Valley Growers Market includes over 100 local farmers and vendors in total, conveniently located in one space for you to shop the freshest fruits, vegetables, grass fed and pasture raised meats, local honeys, mushrooms, baked goods, and so much more.

As I tell my naturopathic patients, “When in doubt about your diet, eat local—highly plant-based—and diverse.”

You can check out everything you need to know about the Rogue Valley Grower’s Market (like vendors, locations, times, events) on their website.

Here is a summary of why our own Siskiyou Vital Medicine (SVM) employee (Natalie Kennedy) loves the Thursday Medford Market:

“My favorite thing about going to the Medford Farmer’s market at Hawthorne Park is the incredible connections I’ve built. I’ve made friends with so many of the friendly farm-stand workers. I love Barking Moon for my lettuce greens, Black Dog Farm for basil and ‘Kraut’ crackers, By George for grass-fed raw cheese, and Rise Up Artisan Bread for your good-old sourdough. There are amazing alternative booths too; like goat cheese stands, raw food treats, and gluten free baguettes and pita bread. It’s a great place to meet up with friends for lunch as well with the diversity of food trucks and setups. I’ve made going to the market my weekly routine and it brings me back to how I imagine my great-grandparents used to buy food—getting back to my roots and feeding my body and soul with good food and lifestyle. We have a wealth of local food growers in our Rogue Valley! It’s important to support our neighborhood farms to help our global environment and our local economy.” ~Natalie

LOCAL FARMERS

Can’t make it to the markets? Then go to the farm!

Fry Family Farm ~ The Farm Store

The Fry family has been farming in the Rogue Valley since 1990. What started in Talent has now expanded to over 90 acres in Phoenix, Medford, and Ashland; growing organic veggies, fruits, and flowers. Fry Family Farm has opened a retail store at their Medford farm on Ross Lane and also offer a CSA program where you can have seasonally fresh organic produce delivered on a weekly basis throughout the growing season!

The Farm Store
2184 Ross Lane
Medford, OR 97501
Sunday-Tuesday 10 a.m.–5 p.m.
Wednesday-Saturday 10 a.m.–6 p.m.

Whistling Duck

Whistling Duck Farms is located in the Applegate Valley between Medford and Grants Pass.  They are a certified organic family farm growing high quality produce—especially vegetables.  Whistling Duck also has a farm store, which features their homemade ferments, a wealth of produce, and other tasty foods from local vendors. You can also find their produce at the Ashland Food Coop, Medford Food Coop and Food 4 Less in Medford.

Whistling Duck Farm Store
12800 Williams Hwy (238)
Mon-Fri 10 a.m.–6 p.m.
Sat and Sun 11 a.m.–5 p.m.

Valley View Orchard

Valley View is a certified organic U-pick and farm stand. Peaches are in full swing this time of summer! They also offer pears, apples, and cider!

Valley View Orchard
1800 Valley View Rd.
Ashland
Open 8 a.m.–5 p.m. daily

Little Sprouts Farm

Little Sprouts is a farm dedicated to high quality and humane animal husbandry. They raise turkeys, chickens, red wattle pigs, Jacob sheep, guard llama, goats and ducks. You can choose between farm pickup and home delivery of their high quality meats, dairy, eggs, soy-free livestock feed, cultured foods and more!

Little Sprouts Farm
541-826-4345
4446 Dodge Road
White City, OR

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Enjoy the Bounty of Summer!

Yours in Health,
Sonja Halsey, ND

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Why Food Quality & Diversity is Important—It’s Not Why You Think

By Ron Veitel, BSc

As a nutritionist I have studied the topic of the nutritional value of foods for over 20 years. It has become increasingly more obvious to me that the most important topic regarding food today is its quality, or more appropriately, its decreasing quality. The second major issue I see regarding our food supply is the decline of agrobiodiversity, which is the diversity of edible foods available in the marketplace. These two issues are connected to each other and even developed side-by- side since the inception of the agricultural revolution 10,000 years ago. This relationship between food quality and food diversity has led to the steady, and now rapid, decline in the health of the US population.

During the Paleolithic era, which lasted between 40,000 BC to 8,000 BC, our ancestors were hunter-gatherers. In all actuality, they were more gatherers than hunters consuming upwards of 300 different plants for food and medicine. This wide variety of plant consumption made it significantly easier for them to meet their nutritional needs and experience a high degree of health and well-being. Even today, modern hunter-gatherer societies do not suffer from chronic degenerative diseases such as diabetes, heart disease or obesity. But something happened about 10,000 years ago that changed everything, the agricultural revolution.

The agricultural revolution was the beginning of humans domesticating plants and animals, which has been a double-edged sword for humanity. The benefits of this revolution were that foods could be produced in large quantities and stored, which meant the capacity to feed more people. The downfall was an over dependence on less nutritious foods, a decrease in food diversity, and a decline in overall health.

There is an abundance of evidence that shows compared to the hunter-gatherers before them, skeletons of agrarian societies indicate a significant increase in enamel defects, iron-deficiency anemia, bone lesions, and degenerative spinal conditions.[1] The agricultural revolution was the first big step towards our current state of poor quality food and decreased health.

The next major mark in food history came with the industrial revolution. Through mechanization it became possible to start processing grains, using tractors for farming, and increasing yields of specific foods like wheat, corn, and soy. When grains are refined, they are stripped of key nutrients making them calorie dense and nutrient poor, which means they provide an abundance of calories but little nutritional value.

The other two factors mentioned led to what isknown as mono cropping, which is exemplified in the Midwest with its miles and miles of either corn, soy or wheat. Such farming is chemically intensive with high use of chemical fertilizers, pesticides, herbicides and fungicides, all of which disrupt the nutrient and microbial balance of the soil and therefore the overall health of the soil and the plants grown it.

One of the major effects of mono cropping has been the drastic reduction in agrobiodiversity. Since the early 1900s we have lost over 75% of our plant genetic diversity, 30% of livestockbreeds are at risk for extinction, more than 90% of crop varieties have disappeared from farmers’ fields, and of the 300,000 or so edible plant species that exist humans only use 150-200 of them, with just three (wheat, rice and corn) making up over 60% of our food supply.[2] This is a dramatic decrease in phytonutrient consumption compared to our ancestors and we can trace this decline with the steady decline in human health.

What’s the Solution?

This may all sound quite dire, and it is, but there are steps we can take to work against the current trend. We can begin by eating by what I like to call a rainbow diet. The more colorful your diet is, the more nutrients, antioxidants and phytochemicals are consumed, which will help with meeting your nutritional needs and providing your body the reserves it needs to function at an optimal level. Along with incorporating a rainbow of colors into your diet you can make the foundation of each meal vegetables.

I like to recommend to patients that at least half of their plate is comprised of high quality, nutrient dense vegetables. Support sustainable and regenerative farming practices by either growing your own garden or shopping at your local farmer’s market, as these farmers are doing the best they can to care for the soil and the health and well-being of the foods that they grow.

An added bonus is that the produce is much fresher than anything you’ll get at the grocery store, unless where you shop carries local produce. And last but certainly not least, get to know the wild edibles that surround you. Some that exist in this region are miner’s lettuce, chickweed and dandelion. These can be found in your yard, in wild fields and in your garden. Don’t pull them to kill them! Harvest them. This can increase the variety and quantity of phytonutrients you consume and many times such foods are actually more nutritious than their domesticated relatives.

Phytonutrients help maintain balance in the body. They provide us the nutrients we need for organs to function at optimal levels. When our organs function at optimal levels, we have increased resistance to disease.

If you are interested in learning more about this subject and how to create a diet that meets your own personal needs, please join naturopath Dr. Halsey and myself for a 6-week course entitled My Nutrition Map. In this course we will cover the key topics for creating a diet that is right for you as an individual, which is the only right diet that exists.

My Nutrition Map starts August 17th and meets every Thursday until September 21st from 6-7 p.m. in our new classroom at Siskiyou Vital Medicine. This series is FREE FOR MEMBERS, $125 for non-members and $35 for drop-ins. Space is limited so you’ll want to reserve your spot soon. We look forward to seeing you there!

  1. Diamond, Jared (May 1987). “The Worst Mistake in the History of the Human Race”. Discover: 64–66.
  2. FAO. 1999b. Women: users, preservers and managers of agrobiodiversity (available at www.fao.org/FOCUS/E/Women/Biodiv-e.htm).

Ron Veitel is Siskiyou Vital Medicine’s resident nutritionist. He is life scientist whose passion for physiology, nutrition, medicinal plants and esoteric studies spans more than 20 years. He holds a Bachelor of Science in Nutrition from the Union Institute and University and is a Certified Nutrition Consultant by the American Association of Nutritional Consultants, as well as a Certified Metabolic Typing Advisor,