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Fact v. Fiction in Foods

“You are what you eat.” How true is that?

The ways our food is grown, processed, and prepared is a common cause of concern. Overall good health or athletic performance can be greatly affected by our food choices, and allergic reactions to foods range from the simple discomfort of hives to the extremes of anaphylactic shock or even death. Fortunately, residents of the Wood River Valley can benefit from the expertise of qualified nutritionists.

Local Daniella Chace, a registered dietician and published author with several books to her credit (including her latest, The New Detox Diet) can be found in one of the Valley’s grocery stores nearly every Thursday evening at six o’clock, leading a Nutrition Walk. These free lectures, sponsored by Williams and Atkinsons’ markets as a community service, are conducted while strolling the grocery aisles and sampling new foods. Chace provides current information regarding nutritional content and which food crops are most heavily sprayed with agricultural chemicals, how to decipher labels on food products, and tips for dealing with specific health issues.

Becky McCarver, a certified nutritionist at St. Luke’s Wood River Hospital, extends an invitation to anyone who seeks nutritional advice. “Call me,” she says, “to speak at health fairs, school programs. I’m available.” She points out that a physician’s referral is not necessary for an individual consultation: simple curiosity is enough. McCarver is excited about a new diabetes program offered through St. Luke’s, helpful for those learning to manage the disease as well as for those who may be at risk for developing it. Also available is the Heart of the Matter Program, which provides cholesterol screening and an informative lecture on cholesterol in March.

 

 

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