Chelsea Green Publishing

Chelsea Green Blog

The Lowdown on Low-Fat

There they sit on the supermarket shelves, in the dairy cases, in the freezers: cookies, crackers, ice cream, cheese, lunch meat, frozen dinners and diet soda. And they’re all labeled “low-fat”! Hallelujah! Fill up the shopping cart. Take it all home, eat it all up — in moderation, of course — and the result will be a healthier you: less “bad” cholesterol, lower blood pressure, etc. Don’t be so sure. A study published in early May in Annals of Internal Medicine indicates that it’s not how low the fat is that counts: It’s where the fat comes from, and what comes with it. According to stories by The Associated Press and other news services, scientists at the Stanford University Prevention Research Center took two groups of people and put them on two separate diets: One included such packaged foods as those mentioned above; the other was heavy on large quantities of plant-based foods — vegetables, fruits, legumes, soy and whole grains — and limited amounts of meat and dairy. The two diets were identical in total fat, saturated fat, protein, carbohydrate and cholesterol content. The participants were given enough food so that their weight stayed the same, and they were not allowed to increase or decrease the amount they exercised. After a month, the plant-based diet group’s bad cholesterol had dropped 9.4 percent, compared to the prepared-foods diet group’s reductions of about 4.6 percent. Christopher Gardner, lead author of the study, said it was no surprise that a plant-based diet resulted in lower cholesterol; earlier studies had strongly indicated such a cause-and-effect link. But the scientists knew that consumers who concentrate on plant-based diets usually consume less fat anyway; they wanted to see what happens when two diets identical in fat content, but sharply different in the content of processed vs. natural foods, faced off. Now we know. Where does that lead you, gentle reader, in your quest for a healthier lifestyle? Oh, it leads you to Chelsea Green Publications, of course — to Dianne Onstad’s Whole Foods Companion; to Michael Phillips’ The Apple Grower: A Guide for the Organic Orchardist (now being revised and updated, and widely considered a classic); and to the upcoming publication of Edible Forest Gardens Volumes I and II, by Dave Jack and Eric Toensmeir; Browse through the Vermont-based publisher’s catalog: Gaia’s Garden: A Guide to Home-Scale Permaculture; The New Organic Grower; Breed Your Own Vegetable Varieties; The Contrary Farmer; Four-Season Harvest; and dozens of other books that make going natural seem — well, natural. We can’t testify that your cholesterol level will drop, or how dramatically, but you’ll be following the same path as the Stanford University folks, and that’s where they ended up. Not the least of the implications of all this was alluded to, in an accompanying editorial, by Dr. David J.A. Jenkins of the University of Toronto’s Clinical Nutrition and Risk Factor Modification Center. The study’s results, he said, may lower the profile of drugs as the silver bullets of cholesterol control and “make diet relevant.” Fewer drugs? A diet that’s relevant to your health? What an age we live in!

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

50 Low-Cost, Low-Tech Solutions to Save the Planet

Tired of watching people spend so much time thinking up big solutions to big problems that it has a paralyzing effect on taking action? If you’re like author Courtney White, the answer is yes. That’s why in Two Percent Solutions for the Planet, he takes readers on a journey to show how low-cost, easy-to-implement solutions […] Read More..

Field Guide to Fall Favorites: Are you Autumn Ready?

As we bite into a banner apple season and put our gardens to bed, we’re already thinking about next year. There is no denying it: the days are shorter and unless you planned for season extension your garden is all about the root vegetables.But don’t let the looming winter get you down. There are plenty […] Read More..

9 Things to Consider When Building Your Own Greenhouse

Daydreaming of extending your growing season and building your very own year-round greenhouse? It’s easier, more affordable, and will provide you and your family with more food than you might think — thanks to one of North America’s most accomplished permaculture designers, Jerome Osentowski.In his groundbreaking new book, The Forest Garden Greenhouse, Osentowski provides growers of all skill levels in-depth […] Read More..

How to Make Your Own Mulch With Fallen Leaves

As the vibrant colors of fall foliage continue to spread across the country, countless hours will soon be spent raking leaves and hauling them off to the nearest dump. But for Will Bonsall, what may be a nuisance to some, is his “mulching bonanza.” Though the conventional wisdom about tree leaves is that they are not as valuable […] Read More..
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