- 20120912 - Great Taste - Feeding Your Emotions - Live at Hy-Vee

Pooh with honey"'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
"'What's for breakfast?' said Pooh.  'What do you say, Piglet?'
"'I say, I wonder what's going to happen exciting today?' said Piglet.
Pooh nodded thoughtfully.  "It's the same thing," he said.

-A. A. Milne, Winnie-the-Pooh (1926)


Pooh's conclusion encapsulates everything I feel about food.  The thrill of the plate resonates throughout each of us, whether we truly embrace it as a sensual experience worth indulging in, or use food simply as a means of gas for the engine. 

Either way, it is the fuel that drives every part of the human machine.  Why not cherish the experience?  I think being in touch with what you eat and how it effects your emotions is an important tool for enjoying life.

So exactly what do our food habits say about who we are?  Can our emotional health, which many experts believe is at the basis of our physical well-being, really be affected by the food we eat?  Can we become better adjusted mentally, physically, and emotionally if we understand our eating habits, and, especially what foods we turn to in times of crisis (or joy)?

David Lee Sheng TinOur guest at Hy-Vee's live broadcast has studied and taught about human health for over 20 years from many different angles.  Dr. David Lee Shing Tin is a board certified Health Coach and Lifestyle Consultant trained in traditional Chinese medicine, Ayurvedic medicine, and modern dietary theories, as well as strategic intervention.  David thoroughly captivated us when he appeared previously on Great Taste so we are thrilled to have him back.  He'll present his latest insights into food and emotions, plus take questions from the audience.

Just to make certain everyone's emotions are fed, Kathy DuBois will cook up some comfort food dishes.  I'm putting in a plug for mac and cheese, but she's playing coy with the menu.  You'll have to come by or listen to the stream to see if what makes us sigh, works for you.

Also, we'll have a discussion about the Stanford organic food study released last week that caused plenty of media hype.  The paper published in the September 4 issue of Annals of Internal Medicine found little evidence of health benefits from organic foods.  The study was a comprehensive review of data from existing studies comparing organic and conventional foods.  "The researchers did not find strong evidence that organic foods are more nutritious or carry fewer health risks than conventional alternatives, though consumption of organic foods can reduce the risk of pesticide exposure," according to a publication of the Stanford School of Medicine.

Is the central issue that organic foods are "thought to be more nutritious?"  Is that really the primary reason consumers buy organic foods?

UCLA professor Michael Pollan in an interview with KQED News said, "This study disputes how significant the differences in antioxidant and nutrient levels are between organic and conventional food. But that's not central to the discussion of why organic is important, which has a lot more to do with how the soil is managed and the exposure to pesticides, not just in the eater's diet but to the farm worker."

NYU professor Marion Nestle said in her blog that nutrition is not the crux of the organic vs. conventional issue.  “Organics is about production methods free of certain chemical pesticides, herbicides, irradiation, GMOs, and sewage sludge in plant crops, and antibiotics and hormones in animals.”

Deidre Imus for foxnews.com goes even further suggesting that, "…remarks that organic foods may not be significantly more nutritious than conventional foods – is a dangerous misinterpretation of information and worse, a potential ploy to encourage consumers to buy conventionally grown produce for the sole purpose of marginalizing the organic food industry."

We'll weigh in on the topic, and present a bit of information on who's producing your food.  See you at 7:00 pm CDT at Hy-Vee or on the stream.


Additional information you might find interesting:


Read more: http://www.foxnews.com/health/2012/09/10/study-examines-benefits-organic-foods/#ixzz2674qTBkz

http://www.foodpolitics.com/2012/09/are-organics-more-nutritious-again-sigh/

http://www.huffingtonpost.com/2012/09/10/stanford-organic-study-author-limitations_n_1870952.html?utm_hp_ref=food


http://www.remappingdebate.org/article/stanford-researcher-readily-acknowledges-limitations-study-organic-versus-conventional-food

Dr. David Lee Sheng Tin is an Adjunct Associate Professor of Physiology and Health at the College of Perfect Health, Maharishi University of Management (MUM), Fairfield, Iowa, USA.  He is a board certified Health Coach and Lifestyle Consultant trained in Traditional Chinese Medicine , Ayurvedic medicine and modern dietary theories as well as strategic intervention.   He is also the National Director of Maharishi Institute of Science and Technology in Trinidad and the Institute of Sustainable Living in Grenada.