Home Bound Due To COVID 19

I know that we are right now stressed out and tired of being homebound due to the COVID 10. People are upset that fruits and vegetables are hardly not there when they go food shopping. In light of what is going on with COVID 19 and the food shortage in the supermarkets, a lot of people are starting to have victory gardens. This reminds me of a time during World War II when the government required Americans to start planting victory gardens.

During those times, The War Food Administration created a National Victory Garden Program, which set five main goals.

1. lessen the demand on commercial vegetable supplies and thus make more available to the Armed Forces and lend-lease programs.

2. reduce need on strategic materials used in food processing and canning

3. ease the burden on railroads transporting war munitions by releasing produce carriers

4. maintain the vitality and morale of Americans on the home front through the production of nutritious vegetables outdoors

5. preserve fruit and vegetables for future use when shortages might become worse (Bassett 1981)

They were no longer just for the poor, or for those who could not feed themselves, but for everyone.

Gardening became famous not only for food security but for its mental and physical health benefits and its benefits to the community. Gardens gave a feel of productivity that citizens on the home-front needed. A garden plot feels much more useful, productive, and essential than a vacant lot or lawn. With a loved one off at war, it significantly improved morale to have an outlet for the patriotism, fear, and anxiety that many Americans felt about the war. In 1942, about 5.5 million gardeners participated in the war garden effort, making seed package sales rise 300%. The USDA estimated that over 20 million garden plots were planted with an estimated 9-10 million pounds of fruit and vegetables grown a year, 44 percent of the fresh vegetables in the United States. (Bassett 1981) In 1943, American families bought 315,000 pressure cookers for canning vegetables up from 66,000 in 1942 (Wessels).

During the war years, Americans discovered and benefited from gardening’s many advantages. It was stylish in the garden. This didn’t last long, however. Once the war ended, there was an overall decline in interest in gardening as life returned to normal in the US, and the baby boomer era began.

Many victory gardens were grown on the loaned property, which needed to be returned in peacetime. This is truly unfortunate that this had happened.

Now, it is indeed the time to start a victory garden in your back yard today. Also check out the garden plans for Victory Garden For A Family of Five by clicking the link -

https://www.growveg.com/garden-plans/732828/victory-garden-for-a-family-of-five/2016/a-victory-garden-for-a-family-of-five/

Learn the history of victory gardens by viewing the video below:

Check out the video on "Victory Gardens" for the war against COVID-19 from CBS Sunday Mornings

Would you start making "Victory Garden" in your yard?

References

Bassett, Thomas J. “Reaping on the Margins: A Century of Community Gardening in America.” Landscape, 1981 v25 n2. 1-8.

Heimer, L. E. (2008, June). Retrieved from https://sidewalksprouts.wordpress.com/history/wwii/

Wessel Living History Farm. Farming in the 40s: Victory Gardens http://www.livinghistoryfarm.org/farminginthe40s/crops_02.html

#livinghealthy #garden #COVID19 #coronavirus #fruits #vegetables #yard #worldwarII #planting #food #shortage #gardening #war #virus #USDA #gardener #america #unitedstates #supermarket #deninerogers #farming #stress #physicalactivity

Examining Herbs and Spices from a Functional Food Perspective

As National Nutrition Month (NNM) is coming to a close, I had the chance to write an NNM article for my job. Here is the article below:

Examining Herbs and Spices from a Functional Food Perspective

Whether you plant them or pick them up at the grocery store or farmers' market, adding fresh herbs and spices are a quick way to transform ordinary meals into extraordinary meals. Besides helping flavor foods when cutting back on salt, fat, and sugar, herbs and spices may offer additional benefits of their own. Researchers are finding many culinary herbs and spices (both fresh and dried) that have antioxidants that may help protect against such diseases as cancer and heart disease.

But what is the difference between herbs and spices?

Herbs are leafy green or flowering parts of a plant that are either fresh or dried.  Examples of herbs are basil, oregano, thyme, rosemary, parsley, and mint.   Spices come from the bark (Cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper) or the fruit (allspice, paprika) of tropical plants and trees. 

Herbs and spices can help to retain flavor in your foods and provide the health benefits that you would need.  The term “functional foods” is used to describe foods or food ingredients that contain health benefits beyond meeting basic nutrition needs. The inclusion of these types of foods can provide further protection against chronic disease and condition development.  So why are herbal and spice treatments so crucial in the protection of certain diseases?  The primary goal of herbal and spice treatments is to restore the body to balance.

The synergy in herbs and spices occurs when two or more compounds interact in a way that helps to increase the effect of an herbal or spices formula.  One compound may enhance the absorption of a compound that produces the desired effect.  It is important to note that herbs and spices can work synergistically, meaning that they work together to enhance the medicinal effect. On the other hand, various constituents within a single herb or spice are all needed in combination to be effective.  This concept explains why a whole herb or extract is more therapeutically effective than any of its constituents. That is also why combining different herbs and spices can be more effective. 

Some evidence-based research documents have proven herbs and spices have health-protective benefits.

Saffron is a traditional spice coloring agent and medicinal agent used for over 3000 years. Saffron widespread usage is in countries such as Iran, India, Greece, Spain, and Italy. In one small, a clinical trial where 15 mgs of saffron extracts taken orally twice daily for 16 weeks improved cognitive ability and disease progression compared to placebo in patients with probable Alzheimer's disease. Several clinical studies demonstrated that taking saffron extract 30 mg daily or saffron 100 mg daily for 6-12 weeks improves symptoms of major depression.

Fenugreek is an aromatic, clover-like herb that is native to the Mediterranean region, southern Europe, and western Asia.  Fenugreek seeds have been used in cooking, as medicine, or to mask the taste of medications.  The taste and odor of fenugreek seed resemble maple syrup. Some clinical research shows that taking fenugreek seed improves measures of blood glucose control such as postprandial and fasting blood glucose levels, glucose tolerance test results, and 24-hour urinary glucose in patients with type 2 diabetes.

Anise is one of the oldest known spice plants. It grows in the Eastern Mediterranean Region, Spain, West Asia, Mexico, Egypt, and the Middle East. The seed is used for both culinary and medicinal purposes.  Clinical research in adults with postprandial distress syndrome shows that taking anise powder 3 grams three times daily for four weeks improves symptoms of functional dyspepsia compared to placebo.  In other clinical research in adults with IBS shows that taking enteric-coated anise oil 200 mg three times daily for four weeks eliminates IBS symptoms in 75% of patients compared to 52.5% of patients taking peppermint oil and 35% taking placebo.

In closing, it is essential to ensure that any herbal and spices therapies do not interfere with any other medications or treatments.  Make sure to discuss any therapeutic herbs and spices treatments with your medical doctor.

What Types of Herbs and Spices That You Love to Cook With in the Kitchen?

About the Author:  Today’s nutrition newsletter on Examining Herbs and Spices from a Functional Food Perspective was prepared by Denine Rogers, MS, RDN, LD, FAND (Atlanta). Denine has a passion for learning about herbal medicine and aromatherapy that she received her Master's Degree in this field. In her free time, she enjoys walking her dogs (2 black labs), volunteering as a Master Gardener, making her essential oil soap, playing the flute, and spending time with her husband.

References:

Akhondzadeh S, Sabet MS, Harirchian MH, Togha M, Cheraghmakani H, Razeghi S, Hejazi SSh, Yousefi MH, Alimardani R, Jamshidi A, Zare F, Moradi A. Saffron in the treatment of patients with mild to moderate Alzheimer's disease: a 16-week, randomized and placebo-controlled trial. J Clin Pharm Ther. 2010 Oct;35(5):581-8.

Ghoshegir SA, Mazaheri M, Ghannadi A, et al. Pimpinella anisum in the treatment of functional dyspepsia: A double-blind, randomized clinical trial. J Res Med Sci 2015;20:13-21.

Henneman, A., & Browning, S. (2003).Healthy Cooking with Fresh Herbs Cooperative Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln.

Henneman, A., (2003). Add a Little Spice (& Herbs) to Your Life! Cooperative Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln.

Madar Z, Abel R, Samish S, Arad J. Glucose-lowering effect of fenugreek in non-insulin dependent diabetics. Eur J Clin Nutr 1988;42:51-4

#herbs #spices #deninerogers #livinghealthy #kitchen #Saffron #fenugreek #anise #Functional #Food #Perspective #healthy #cooking #functionalfoods #flavor #diabetics

#mastergardener #NNM #NationalNutritionMonth #Nutrition #eatright #Academyofnutritionanddietetics

Finally, Back From Brief Leave and Dealing with COVID 19!

First, I want to pray that everyone is safe and following the rules while dealing with COVID 19. Please be safe and think about and apply safe social distancing with everyone you come in contact. Tell all healthcare workers, law enforcement and front line workers dealing with this COVID 19 THANK YOU!! and remember to stay at home in order to protect everyone. Make sure to stay informed with updated information by plugging in the websites below:

Centers for Disease Control and Prevention

• Information for Healthcare Professionals

• Schools, Workplaces and Community Locations

• Drinking Water, Recreational Water and Wastewater: What You Need to Know

National Institutes of Health

U.S. Department of Agriculture

• Food and Nutrition Service Response to COVID-19

U.S. Food and Drug Administration

• Frequently Asked Questions

World Health Organization

• Coronavirus disease (COVID-19) advice for the public: Myth busters

Second, the COVID-19 has caused so many people to be out of work. Please help your fellow neighborhoods by donating your time and money to several nonprofit organizations. Check out the Washington Post Newspaper article for a list of nonprofit agencies website: https://www.washingtonpost.com/nation/2020/03/21/how-you-can-help-during-coronavirus/?arc404=true#stores

And third, I know some people wanted to know about early voting but as of right now voting is delay due to the Coronavirus . Check in your neighborhood when the new dates of early voting by clicking the website - Polling Place Locator - Vote.org - https://www.vote.org/polling-place-locator/. I was able to do early voting 2 weeks before the COVID 19 came round.

Fourth, make sure that you fill out your Census 2020 forms online or mail. I was able to do this online and it was quick and easy. Make sure you get this completed because this will impact your communities. The due date has changed to April 1st, 2020. For more details about the Census 2020 click the website - https://2020census.gov/en.html

Lastly, I want to apologize to everyone for not being up to date with this blog. Life has been so hectic lately that I am finally get things up to date. As you probably know that this is still National Nutrition Month and it is important particularly during these time to Eat Right, Bite by Bite. So how do you do this? The Academy of Nutrition and Dietetics show this by using these four steps below:

1. Eating a variety of nutritious foods every day

• Including healthful foods from all food groups.

• Hydrating healthfully with beverages.

• Learning how to read Nutrition Facts labels, which you will learn how to do today.

• Practicing portion control.

• Taking the time to enjoy your food.

2. Plan your meals each week

• Be menu-savvy when dining out.

• Choose healthful recipes to make during the week.

• Enjoy healthful eating at school and at work.

• Eat healthfully while traveling.

3. Learn skills to create tasty meals

• Keeping healthful ingredients on hand.

• Practicing proper home food safety.

• Sharing meals together as a family when possible.

• Finding ways to reduce food waste.

• Trying new flavors and foods

4. Consult a Registered Dietitian Nutritionist (RDN).

• You can ask your doctor for a referral to an RDN or meet with RDNs in a variety of settings throughout your community.

• Find an RDN who is specialized to serve your unique needs. RDNs provide sound, easy-to-follow personalized nutrition advice to meet your lifestyle, preferences and health-related needs.

• To find an expert in your area, visit the Academy of Nutrition and Dietetics’ website at www.eatright.org

Please be safe and remember to use all of the safe precautions!

#NationalNutritionMonth #RegisteredDietitianNutritionist #March2020 #AcademyofNutritionandDietetics #meals #foods #coronavirus #COVID19 #RDN #EatRightBitebyBite #census2020 #voting #deninerogers #livinghealthy #health