Natural Awakenings Twin Cities March 2022

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lifestyle recommendations to form new habits. “Our goal is to make plant-based eating so tasty and effortless that it becomes a way of life,” Pinnavaia explains. She says the idea behind Plantable, which is based in New York, but will ship anywhere in the country, is to make plant-based eating less of a barrier for people. “Most of our clients are either looking to kickstart a new lifestyle and don’t know how to begin, or they are busy and want the ease of prepared meals made from scratch with real, clean ingredients. Our menu is a whole-food, plant-based way of eating that is filled with fiber and packed with nutrients. We focus on legumes, tofu and nuts as sources of protein,” she says. Pinnavaia, who holds a Ph.D. in quantum chemistry, became interested in food and nutrition after having too many family members diagnosed with cancers. Since launching Plantable in 2016, she has observed more clients coming in on their doctor’s recommendation. “We’re seeing a shift towards more consumer-driven health care, where doctors are understanding that meal planning and nutrition are critical to overall health. The community in general is also taking more ownership of their own health and gaining more knowledge of the benefits of a plant-based diet,” she says. Eating Out Gets Healthier For people dining out, there is no shortage of plant-based options, and that goes beyond a salad and fries. Eleven Madison Park, in New York City, is the first vegan restaurant to receive a Michelin star. Even fast-food chains are getting on board, with McDonald’s introducing the McPlant burger and KFC debuting a Beyond Chicken made of soy and wheat. Joe Hehl, the founder of Dragged Through the Garden, a Chicago-based company that consults with restaurants and breweries looking to expand vegan 16 Twin Cities Edition NAtwincities.com photo courtesy of VegNews.Plantable.com options, has seen an uptick in interest. “Adding a plant-based option or two on the menu can absolutely set some new eyes on a restaurant’s operation. Now this place will show up in searches for ‘restaurants with vegan options’ and appeal to an audience who potentially wouldn’t have eaten there otherwise. Plus, it’s not super-costly on the bottom line,” he explains. He adds that the availability of meat substitutes on a menu, such as an Impossible Burger, makes it easy for people trying to cut down on their meat intake. “Mainstream substitutes are a little more accessible than something like a bowl of quinoa to someone who is not vegan. This new era of plant-based burgers offers an alternative for those who want to wind down their meat intake, but are unsure how to start,” he says. Hehl also offers clients recipes and guides for recreating vegan versions of traditional fast food and kitsch menus. Past recipes have included a Vegan Philly Cheesesteak and the Vegan Chorizo Sloppy Joe, for which he offers step-by-step instructions and encourages followers to have fun and experiment with ingredients such as oat milk. “I grew up in a very meat-and-potatoes household and had no knowledge of cooking whatsoever. As I learned about some of the benefits of a plant-based diet, I decided to embrace it as a challenge to myself,” he says. “My favorite plant-based ingredients to use are garlic powder and smoked paprika! Some people are eating plant-based ingredients without even realizing it.” Consumers have no shortage of options as plant-based eating and lifestyle choices continue to go mainstream. Companies are meeting the demand with creative, sustainable products and services that are better for the planet, healthier for the body and allow people to align their values with their purchases. As the interest increases, new innovations are likely to explode on the scene and the plant-based followers are ready. Carrie Jackson is an Evanston, IL-based freelance writer and frequent contributor to Natural Awakenings. Connect at CarrieJacksonWrites.com.
Though overt deficiencies of micronutrients are less common in the United States than worldwide, it is an unfortunate reality that many Americans are consuming suboptimal levels of required nutrients. FOR OPTIMAL HEALTH, Food May Not Be Enough by Chelsea Kazmierczak-Goethel It is no secret that the consumption of adequate nutrients is essential to optimal health and well-being. Each vitamin and mineral plays a vital role in the functioning of the human body. Though overt deficiencies of micronutrients are less common in the United States than worldwide, it is an unfortunate reality that many Americans are consuming suboptimal levels of required nutrients. Studies show insufficient consumption of vitamin D, vitamin E and magnesium in well over half of U.S. adults. Additionally, over 40 percent of the population does not meet the daily intake requirement for calcium, vitamin A and vitamin C. As the popularity of processed and convenience foods has risen, the consumption of crucial nutrients has decreased. The result is an overfed, undernourished society. If suboptimal nutritional status is the norm for the majority of people, what does that mean for the conscientious eater? Is the consumer who focuses on eating a balanced, fresh, unprocessed diet receiving every vitamin, mineral, essential fatty acid and antioxidant required to thrive? Sadly, even the most well-rounded eating style may still lead to gaps in nutrient status. There are a wide variety of factors that prevent people from achieving optimum nutrition through food alone. Industrial agriculture practices deplete the soil of key minerals. Long distance transportation and long term storage of produce created a shift away from local eating. These factors result in fruits and vegetables that are simply not as nutrientdense as they once were. The quality of the modern food supply is not the only concern. Chronic stress levels of modern life lead to higher nutrient needs. Changes in daily exposure to environmental stressors have created a toxic burden that may prevent utilization of ingested nutrients, and reduced exposure to sunlight impacts nutrient absorption. This is where appropriate use of dietary supplements comes into play. It is easy to be overwhelmed by this option, given that the industry grew to be valued at over 55 billion dollars in 2020. Here are a few simple guidelines to follow to ensure optimal health through diet and supplementation. First, reach for food as the primary nutrient source. Aim to consume four to five cups of vegetables, one to two cups of fruit, plenty of healthy fats, and adequate protein from high-quality sources. Learn about local farmers and seasonally appropriate eating. Next, consider supplements in whole food form. To gain maximum benefit from supplemental nutrients, it’s important to avoid synthetic and isolate compounds. Look for nutrients in their naturally occurring form. Finally, seek out professional guidance to assess nutrient status and supplemental needs. MetroEast Natural Healing Center, in Oakdale, uses a targeted approach to assess states of malnutrition, toxicity and other causes of ill health. Their highly trained and experienced nutrition practitioners specialize in creating customized dietary and supplemental plans to improve the health of their patients. From minor symptoms to serious health concerns, the expertise of their holistic practitioners can make a major difference in reaching one’s health goals. Chelsea Kazmierczak-Goethel, MSACN, is a holistic practitioner at MetroEast Natural Healing Center, Oakdale. She is advanced clinically trained in Nutrition Response Testing, holds a bachelor’s degree in Human Physiology, and a master of science in Applied Clinical Nutrition. Her own health issues brought her into the natural health care world, but the return of joy and optimum health to her patients happily fuels her every day. She is grateful to have been a part of the healing journey of so many patients over the past five years. For more information, visit Nutrition Chiropractic.com. See ad, page 21. March 2022 17
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Natural Awakenings Twin Cities March 2022

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