Love: CoreLife Eatery

Remember the beautiful stranger with whom you once crossed paths, only to never see again? This relationship began like a story of star-crossed lovers; luckily the ending here is quite different.

Years ago, while walking around NYC after dinner, we discovered a bright, clean restaurant which had a choose-your-own-adventure style of eating, similar to other ‘fast casual’ restaurants. What stood out to us was that this was all surprisingly healthy food and it was gluten-free (back in the days when being gluten-free was less cool and more of a curse). Having just eaten, we lamented that “NYC has all the cool restaurants” and sadly departed home.

Then last year, Mr. Chef’s family gathering took place at Firebirds Wood Fired Grill and we noticed this CoreLife Eatery sign a few doors down, making a note to return. Alas, being at Polaris, this meant that it was both a trek and easily forgotten with all of the options closer to our doorstep. But then, on what we’re sure was a new moon where the stars aligned perfectly….this email arrived:

“My name is DeeDee Hamric from CoreLife Eatery Polaris. I wanted to reach out to introduce myself and CoreLife! Here at CoreLife Eatery, we strive to bring clean, healthy and great tasting foods to everyone every day. We feature hearty green, grains and broth bowls and all of our ingredients are free of GMO’s, trans fats, artificial colors, sweeteners and other artificial additives. These bowls are packed with powerful proteins, complex carbs and filling fiber as we strive to make the food you eat a true energy source! Are you free anytime next week to meet me for lunch at CoreLife Eatery?”

DeeDee, you had us at “hearty green”…

During our lunches with DeeDee, we’ve explored the menu and the kitchen areas (surprisingly they don’t have a freezer as everything is freshly-made daily) and some of CoreLife Eatery’s food values. DeeDee mentioned that CoreLife Eatery’s meat is pasture-raised, antibiotic- and hormone-free, non-GMO (with some organic, depending on season and availability),….and all menu choices are gluten-free (except for the bread right near the check-out; some items have a potential for cross-contamination so alert the staff in case of a gluten allergy)! While the menu has suggestions of various green, grain, and broth bowls, you can ‘go rogue’ and easily have a customized meal every time you go!

For a visit that was years in the making, let’s just say we are making up for lost time. Being here so often these days, it’s become like the set of the TV show Cheers, a place where “everyone knows your name.” The staff is very friendly and will suggest food pairings or substitutions.

Hungry belly and time-starved? Well, CoreLIfe Eatery just launched a mobile app for easy online ordering; save $5 off your first order!

 

The Truth about Organic Foods – Part I

We just wrapped up an interview in North Scottsdale, Arizona on “The Truth about Organic Foods” and thought we’d share a sneak peek of information we covered.

Q: What is the definition of “organic”?

The dictionary definition means: “relating to, or derived from living matter.” This could apply to genetically modified organisms (GMOs) as well as non-GMO foods…and the nebulousness of the nuance is what confuses consumers. It’s important to discuss the semantics involved with words such as ‘conventional’, ‘natural’, and ‘organic’…none of which contain their commonsense meanings.

Conventional should mean traditional, it doesn’t. Organic should refer to a branch of chemistry. it doesn’t. Natural should mean something like “untouched” or pure. It really doesn’t.

Which word is “best?” Organic, surely. But chemically, this word encompasses everything from poison to cure. [Dog poop is organic matter but we don’t want to eat that! ] If only we could trust the word “natural.”

It comes as no surprise in this linguistic crisis that we equate transgenic biological manipulation to selective breeding, but this is obviously a false equivalence.
We ought to be able to call food “food”, but the very terminology has been warped beyond recognition.

The USDA regulates organic certifications and requires that a product be grown and processed using farming methods that keep biodiversity and foster sustainability in terms of soil, resources, and ecological balance. Synthetic pesticides and chemical fertilizers are prohibited, although certain approved pesticides may be used. Generally, organic foods do not contain bio-engineered genes, are not irradiated, and do not include industrial solvents or synthetic food additives.

Q: We commonly see the term “natural” on food labels. How does this differ from organic foods?

The word “natural” connotes something healthy and non-toxic but is very overused in marketing and not well-regulated. Petroleum is “natural” but that doesn’t mean it’s good for you. Also, the words “natural” and “organic” are not interchangeable terms. You might see “natural” and other such claims as “all natural,” “free-range,” “no antibiotics added” or “hormone-free” on food labels. These terms are not regulated and may or may not be truthful. Only foods that are grown and processed according to USDA organic standards can be labeled as organic.

Q: Is it true that genetically modified foods have lower nutrient content?

Some argue that there is little difference between conventionally raised produce and organic, but we have seen scientific research suggesting the genetically engineered food has less nutrients than organic. Also, it makes common sense to those who understand what is done to the quality of the soil and the plant itself when pesticides and genetic engineering are introduced.

A study published in Environmental Health Perspectives looked at the diets of nearly 4,500 people living in six US cities and assessed organophosphate exposure levels, which are among the most commonly used insecticides on US farms. Those who ate conventionally grown produce were found to have high concentrations of organophosphate metabolites, whereas those who ate organic produce had significantly lower levels.

In this way, when you eat organic what the food doesn’t contain is just as important as what it does. This is especially true when it comes to pesticides. These chemicals have been shown to cause cancer, organ [liver, kidney] and blood diseases. They over-work the immune system and our detoxification systems. Pesticides lodge and accumulate in our tissues and can weaken our immune systems, which makes us more vulnerable to other carcinogens and pathogens.

If you don’t want to be a guinea pig in this dangerous experiment, consider opting out and sticking with what nature has provided us with for thousands of years.

Q: Are there any scientific studies that show that organic foods are better for our health?

Some compelling evidence comes a 4-year study funded by the European Union called the Quality Low Input Food (OLIF) Project. The researchers found that organic food is more nutritious than conventionally-grown produce. The organic produce contained more antioxidants and minerals. Milk from organically-fed cows had more antioxidants too.

A study published in the British Journal of Nutrition, reported higher antioxidant as well as lower cadmium and pesticide residue levels in organically grown produce.

Organic foods are fertilized in ways that support higher levels of certain nutrients and antioxidants. Plants can produce more antioxidants as a response to stress (i.e. pests).  These foods may be higher in nutrients and come with the added bonus of not being pesticide-ridden.

Food grown in healthy soil, with natural fertilizers and without harmful chemicals (and genetic modification), is going to be more nutritious and less toxic than food grown in the opposite type of situation.