Clean Eating May 2016

Joe Cross Tackles Childhood Obesity in The Kids Menu Joe Cross, juicing enthusiast and star of the hit documentaries Fat, Sick and Nearly Dead 1 &2, recently released his new film The Kids Menu, which focuses on how to teach and nurture healthy eating habits in children. An eternal optimist, Cross believes that the crisis of childhood obesity in this country is solvable, and he interviews some of the inspirational figures who are successfully educating American kids on how to grow and enjoy whole, natural food. We chatted with him on the eve of the film’s premiere in California: cleaneating.com/joe-cross. WHAT YOU NEED TO KNOW ABOUT GMOs Did you know that a staggering 94% of soybeans and 93% of corn in the United States today is genetically modified? Board-certified nutritionist Jonny Bowden weighs…

Oh Spring, how I love you! I say it every year and I’m not about to stop; we waited all winter to see your warm, beautiful face and I’m thrilled to see you return. Even though I knew it was coming, spring still somehow snuck up on me and I found myself two weeks out from my anniversary vacation with my sweet husband completely unprepared and still a little bloated from all the grainfilled, warming winter foods. It was time to lighten up! Thankfully, my dear friend Paul, a wellness coach and yoga master (also a hug in human form), recently reminded me about morning smoothies, and despite featuring five of the bestlooking, best-tasting smoothie bowls I’ve ever had on last month’s cover, I was forgetting about this amazing day starter.…

Eat five to six times a day – three meals and two to three small snacks. Include a lean protein, plenty of fresh fruit and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long. Choose organic whenever possible. If your budget limits you, make meat, eggs, dairy and the Dirty Dozen (ewg.org/foodnews) your organic priorities. Drink at least two liters of water a day, preferably from a reusable canteen, not plastic; we’re friends of the environment here! Limit your alcohol intake to one glass of antioxidantrich red wine a day. Get label savvy. Clean foods contain short ingredient lists. Any product with a long ingredient list is human-made and not considered clean. Avoid processed and refined foods such as white flour, sugar, bread…

Jonny bowden PhD, CNS Board-certified nutrition specialist, motivational speaker, author and expert in the areas of weight loss, nutrition and health. erin macdonald RDN tiffani bachus RDN Co-owners of the U Rock Girl nutrition and training program (URockGirl.com), registered dietitians and nutrition, fitness and wellness experts. james smith MBA Clean Eating Academy instructor and the Culinary Programs and Operations chair at Centennial College with more than 25 years of experience. He completed his culinary training at George Brown College. heather bainbridge BSc, MA, EdM, RD, CDN Certified dietitiannutritionist and registered dietitian who specializes in counseling clients to achieve a healthier weight and improve conditions including type 2 diabetes and heart disease. julie o’hara BA Clean Eating's Resident Foodie, recipe developer and writer. Her work has been featured in Shape, Vegetarian Times and National Geographic Traveler, among other magazines. kathrin brunner…

MEET OUR EXPERTS Q: Is it true that fruits and vegetables are more nutritious when they are in season? - PATRICIA HARRISON, PROVIDENCE, RI A: Depending on the nutrients and how the fruits and vegetables were transported, stored and prepared, fruits and vegetables are generally more nourishing when they are consumed in season. Some nutrients, like vitamin C, vitamin B6 (pyridoxine) and certain phytonutrients, are very sensitive to heat and oxidation, so the longer it’s been since the fruit was picked, the fewer of these nutrients are left. Other nutrients, like biotin and vitamin B3 (niacin), remain quite stable during storage. However, since so many nutrients do decline once picked, try to eat as fresh and in season as possible, and buy extras to preserve. Freezing and fermenting are two great methods to…

JOHN KIRKPATRICK FOOD STYLIST/TEST KITCHEN MANAGER ANKENY, IA “I truly believe that eating well involves freshness, moderation, locality and sustainability,” says John Kirkpatrick, who styled the recipes in “Sheet Pan Suppers for Busy Weeknights!” (p. 54). Since he began working in food publishing about 20 years ago, Kirkpatrick, who is a graduate of The Culinary Institute of America, estimates that he’s tested over 20,000 recipes. His work as a food stylist has also been featured in publications such as Cooking Light and Prevention and with brands such as Lodge Cast Iron. He is now the test-kitchen manager at Cuisine at home magazine. ASHLEA MILLER WRITER/COMMUNICATIONS MANAGER AUSTIN, TX In this issue, freelance writer Ashlea Miller spotlights the benefits of barley on blood sugar (p. 27) and explains how eating a fiber-rich diet can help prevent…