Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘gut bacteria’

More Food Innovations

Posted by terrepruitt on October 21, 2019

A few posts back I wrote about how I get magazines from a neighbor and a title on one caught my eye. I said I was thinking it would take me at least two posts to summarize the information. In continuing my read of the section in Eating Well about food innovations, it seems the very next little article is not so innovating. Maybe to some people it is or maybe in the way they want to do it, it is, but it talks about how science is just now figuring out that food is medicine. Well, it doesn’t really state that, it states that science is now looking at food as “whole food”. In other words how manipulating it to be one thing (gluten free, low fat, low carb as examples) takes away from the complexity of the food and so the food we eat is not giving us all the nutrients and benefits it could be. I guess, sadly, this is new news to scientist so it is a new area of science.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaAdditional information in the section:  Mike Lee of Alpha Foods shares that there are ideas about grocery stores allowing a consumer to order food from a kiosk, say in a subway, then a self-driving car will drive it to its destination and could be waiting for the consumer upon arriving home. He goes on to say that when that type of thing becomes the norm grocery stores will have to be more outlandish and be more of place people want to go and hang out than just a store to shop. There are stores along these lines already in China. Hema is like Walmart, but you can also pick out a lobster from a tank and have it cooked so you can eat it in their dining area. People can see information on the origin of the food there. He thinks the next step will be indoor farming in grocery stores. Also, a place where meat can be produced in store. He shares that the future of grocery stores might be where they actually create the food and not just sell it.

All my life I have heard that the world HAS enough food, the problem is just getting it to the people that need it. Claire Babineaux-Fontenot of Feeding America states that “72 billion pounds of quality, nutritious food goes to waste each year”. She envisions smartphones could help solve the problem of people in need. They could use their smartphones to get notifications that would allow them to get food that would be wasted. The application could send them to the grocery store or restaurant that is about to dispose of the food. Seems like there is something like that, Y Waste, already being used in Australia.

Next is actual tracking of what is eaten. ACTUAL TRACKING, not a food journal. Food journals are unreliable for all kinds of reasons so Sarah Smith at Food Futures Lab talks about actual sensors that can track what is consumed. There is a research project going on at Tufts University where a small device stuck to a tooth tracks glucose, salt, and alcohol intake. As technology develops trackers might be able to track calories and other things to help in so many ways.

Well, this post will complete the information in one section, but there is another article regarding “GMOs” that I might want to post about. I started reading it thinking I could include it here, but it looks a little long. So I might just use it as another post idea. THEN . . . the next issue I received has an article regarding the microbiome (gut bacteria) and since I mentioned that in the first post, I thought that article might have some interesting stuff to share. I better get to readin’!

What do you think about these possible food innovations?

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Food Innovations

Posted by terrepruitt on October 9, 2019

Wow.  I have mentioned that my neighbor gives us magazines, I think . . . anyway, if not, I get magazines from a neighbor.  Usually I just pass them on as most magazines are so full of ads they are not worth the time it takes to flip through them.  But sometimes I see something on the cover that interests me.  Or a mention of a recipe . . . that is usually what I end up looking at.  In the latest issue of Eating Well the cover touted a section entitled “The Future of Food”.  Well, that interested me since present food is frightening – at least to me.  The beginning of the section stated “Scientists are using sophisticated gene-editing tools to make our food supply more nutritious, abundant and resilient.”  The promise was a look at future trends and predictions.  They talked to nine people to see what is or may be in store for our food supply.  This post is a summary of some of it, there is so much information looks like I will be doing more than one post.*

One thing they report seeing on the horizon is lab grown “meat”.  Manufacturers will multiply animals cells long enough to form a piece of “meat”. Brad Barbera, director of innovation at the Good Food Institute, predicts this “meat product” will be in stores within 10 years.  He thinks it will “outperform traditional animal products” because they will be able to blend what they want, say, flavor, texture, and the highest nutrients.

Gut bacteria is the new found marker for health.  At least the understanding that it is important is the latest discovery.  Two people (Erica D. Sonnenburg, Ph.D., senior research scientist, and Justin L. Sonnenburg, Ph.D, principal investigator) at the Sonnenburg Lab at Stanford University suggest that there might be something like an “in-toilet device” that could monitor things and people could get nutrition recommendations based on results.

In addition to growing produce in other places than land, say greenhouses and vertical farming – to name just two, Kathleen Merrigan, Ph.D, executive director of the Swette Center for Sustainable Food Systems at Arizona State University mentions “a lot of innovations happening around insect protein.”  Not just people eating bugs, but the food we eat, like fish, eating the bugs.  Apparently wild-caught fish are used as food for farmed fish and this is messing up the oceans ecosystem, so she thinks feeding bugs to the fish might be a solution.

Fred Iutzi, president of the Land Institute, explains that perennial grain crops could change the way grain is grown and farmed.  Instead of needing to be planted every year grain could just go dormant and then resprout.  The idea is that there would be less soil loss and the plants might suck up more CO2.  The institute has about 1000 acres of a wheat and barley crop called Kernza.  They hope to have hundreds of thousands of acers in about 10 years.  Currently there is a Kernza beer and a Kernza breakfast cereal.  They hope the future holds perennial sunflowers and legumes and then eventually an entire agricultural system.

So, what do you think?   Would you eat lab grown meat?  Would you have an “in-toilet” poop tester?  Do you care about fish eating bugs?  Are you going to look in your local store for Kernza beer or cereal?

*Of course, you don’t have to wait for me to post about it, you could pick up the October issue of Eating Well yourself.  Or get it off the Willow Glen Community Center “bring a book, take a book” shelf when I am done with it.

Posted in Food | Tagged: , , , , , , , , , , , | 6 Comments »