Eat local for good health

Dr Sandra Williams, Post-harvest Technologist at the Fresh Produce Packing House and Marketing Department, Division of Food Production, facilitates the “Local Foods and Health” workshop hosted by the Division of Food Production at the Division of Infrastructure’s lecture room, Shaw Park last week Wednesday.
Dr Sandra Williams, Post-harvest Technologist at the Fresh Produce Packing House and Marketing Department, Division of Food Production, facilitates the “Local Foods and Health” workshop hosted by the Division of Food Production at the Division of Infrastructure’s lecture room, Shaw Park last week Wednesday.

We are what we eat, or at least, our good health is dependednt on good food, and more especially local foods.

The types of food one consumes and the links to diseases like cancer, diabetes, high blood pressure and heart diseases, and conditions like high cholesterol and even some mental disorders were highlighted last week at a “Local Foods and Health” workshop hosted by the Division of Food Production at the Division of Infrastructure’s lecture room, Shaw Park.

Facilitated by Sandra Williams, participants learn that the Standard American Diet – high in trans fat, salt, sugar, and bad or heavy carbohydrates such as wheat flour, pasta and rice, salt and sugar - is the main reason people now live shorter lives and suffer from chronic diseases.

Locally grown foods on the other hand, help heal, repair, restore and maintain a healthy body and is key to longevity and overall good health.

Foods once thought to be healthy - canola oil/vegetable oils, margarine, whole wheat flour/ bread and even soya beans and their by-products, are now known to be genetically modified – either in the growing or production process and which causes the plant base of these products to absorb and retain pesticides, which when consumed by humans, cause of diseases, ailments and cancer.

Participants were warned against flour in that at points of entry to each country, it is sprayed with a poisonous chemical - methyl bromide -to kill off insects that have travelled in it, and these insects are then ingested into the human body when the flour products are eaten.

Participants at the “Local Foods and Health” workshop hosted by the Division of Food Production at the Division of Infrastructure’s lecture room, Shaw Park.

Eating locally grown produce is the solution to healthy living.

Among recommendations offered:

Coconut oil is a healthier alternative to other oils as it contains cholesterol lowering properties - medium-chain triglycerides (MCTs).

Root crops such as blue and purple dasheen or vegetables that have blue, purple, red or deep colours are rich in antioxidants and have cancer fighting properties.

Sweet potatoes, eaten in moderation, promotes good health in diabetics; plantains are a good source of vitamins A and potassium and can help persons who suffer from depression.

Sorrel tea - sorrel boiled, drawn and drunk hot is good for reducing sodium and reversing cancer cells.

Cocoa is a super food that can reduce high blood pressure.

Cornmeal, pumpkin and cassava and its by-products of flour or flat bread can be used to replace wheat flour.

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"Eat local for good health"

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