In France, we expect our food to be puretnaturelle, to give us the greatest pleasure and taste, etbiensurlasanté!—our health. We can tell by taste alone and will protest if our bread, milk, cheese, meat and vegetables are altered. We won’t be satisfied unless they meet our requirements. We seek out our favorite foods at the farmers’ markets, knowing their vendors are the best. We trust them to help us with our daily choices and counsel us on what is most likely to please us. Ensure unBonApetite!
Like our wines, which draw their individual nature, character and vigor from their ‘terroir,’ our food takes its essence from the minerals and quality of the land, its climate, care and growing methods. These make a huge difference in what we taste and consequently how we feel and look. Natural food should be full of its natural vitality as the result of doing what it must to survive, and thrive, without herbicides and synthetically manufactured pesticides. This is the legacy we consume. Our foods tell a story about where they have come from, and every bite is a culmination of this story from seed to meal.
What happens to the story when a plant or animal lives in a condition artificial to its inherent nature? The final products altered? (helaspaspour the best). A plant treated with herbicides and synthetic pesticide does not have to rely on its own protection mechanism to survive and thrive. +
No One Needs to Accept Compromised Food Just Because that Is What’s Available.
Sadly, its natural vigor is compromised and what is left is a mediocre example of what it might have been. The plant is weaker and the earth from which it grew is more exhausted, providing less vitality for the next generation of planting, as our French vintners quickly discovered in the vineyards. What took generations to build was depleted in a few years. Thank goodness the vintners saw the devastation and reverted to time-honored ways of organic methods—some embracing the strictest organic method of all, biodynamics. Resveratrol is one compound that is produced by grapes (and other fruits and nuts in lower concentrations) to defend the plant against invaders. +
Grass-fed versus corn-fed beef is healthier for 10 reasons, according to a 2009 study conducted jointly by Clemson University researchers and the USDA. The comprehensive analysis found that grass-fed beef contained a healthier ratio of essential nutrients such as Omega-3s and beta-carotene, and is significantly lower in fat. ++
Foods grown and treated with herbicides and synthetic pesticides are not beneficial to your health and are possibly harmful. Why tamper with a gift so precious as our health? Sadly, it is not just one herbicide or synthetic pesticide consumed in a day but the culmination of all the various herbicides and synthetic pesticides used in all the foods you consume, more than 150 per bite! Compound that with the toxins found in our environment and you have every good reason to question what is being said about food treated with herbicides and synthetic pesticides.
C’estvrais, you may not be able to change everything to the ideal but you can choose wisely. Seek foods and supplements that are organic, biodynamic, as natural as possible, and choose them to support your health, vitality and sense of well-being.
Reserveage™ Nutrition Resveratrol products support your health and vitality.These supplements are made by combining Resveratrol from wild crafted polygonum cuspidatum with polyphenols from red-wine grapes from our seventh generation French organic, biodynamic vineyard. We take the same care in making our polyphenol blend. Vine to Capsule™ supplements as our vintner does in making his ‘vine-to-wine.’
Our health is built on a vast hidden foundation—like an iceberg under the sea. You may see only the surface, but underneath, the foods and supplements we consume, the land on which they are grown, the organic/ biodynamic methods employed, the climate and the care they have received all have a story to tell. They all tell a story for our health.
Bon Apetite et à votre Santé!
Valerie Daniel, born to French parents and raised abroad, is an employee of Reserveage Nutrition™.
+Brandt, K., and J.P. Molgaard. 2001. Organic agriculture: does it enhance or reduce the nutritional value of plant foods?,” Journal of the Science of Food and Agriculture, Vol. 81: 924-931.
++S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.”