KEEPING YOUR BODY HEALTHY:
Health, Nutrition and Random Stuff
Mental Appetizers from Four Points Catering
HOW TO KNOW ORGANIC FROM NON-ORGANIC—Food labeled “organic” is in almost
every grocery section of stores now. You might have a vague idea that it refers to the way
farmers grow and process agricultural products. True, and the U. S. Department of Agriculture
has specific conditions that must be met to justify the organic label. Organic livestock meat,
poultry, eggs and dairy products are required to have come from animals that are not given
antibiotics or growth hormones. They must have been raised in living conditions
accommodating their natural behaviors and have consumed only organic feed. Organic produce
must be grown without using most conventional pesticides, synthetic fertilizers or sewage
sludge. These prohibited substances could not have been applied to the soil for three years prior
to harvest. A label of “100% Organic” means all of these conditions have been met. An
“Organic” label means at least 95% have been met, and “Made With Organic” means at least
70% have been met. If the label only says “Organic Ingredients”, it must specify which ones
qualify. Organic production is more labor intensive and losses can be higher, which drives up
costs. Evidence shows potential health benefits of eating organic food, but is it worth the price?
That’s where your own research and preferences will help you decide.
HIS FORAGING MADE HIM FAMOUS—Euell Gibbons (1911-1975) was a writer,
outdoorsman and forager that has been called “the father of healthy eating.” As a young boy in
north-western New Mexico, he went with his mother on wild food foraging treks and she taught
him and his three siblings which plants were edible. In 1922 the family settled on a small
homestead. A severe drought occurred soon after. Gibbons’ father left in search of a job,
leaving his wife and four kids to fend for themselves. On the verge of starvation after his mother
became ill, Gibbons went into the surrounding hills and found enough edible wild plants and
animals to feed the family for over a month until his father returned. Leaving home at the age of
15, he worked odd jobs and became a bit of a hobo. After settling down, he decided to become a
writer. His first book, Stalking the Wild Asparagus, described wild berries, fruits, nuts and fungi
that could be eaten. It was sprinkled with folk wisdom and personal stories. It was published in
1962 and became a huge seller. He followed that with other books having a similar theme. They
did well, but none were as popular as the first one. Gibbons’ books, magazine columns and
eventual fame on TV made him one of the earliest advocates of healthy eating and foraging.
4 Points Catering is a locally-owned company. Thanks to all our supporters who helped elect us as Columbia’s Best
Caterer. In addition to preparing meals for MU students, we also cater weddings and other special events. See
4pointscatering.com or our Facebook page. Contact Travis, Joe or Amaya. Your comments are always
welcome—just put them in our suggestion box.
Nutrition and Random Stuff
Mental Appetizers from Four Points
TASTY AND GOOD FOR YOU—Some nuts are especially high in monounsaturated fats, which are the
type our bodies need for good health.
Just 12 Brazil nuts have 9 grams of protein, 5 of fiber and lots of the
good fats. One ounce of sunflower seeds
has 5.5 grams of protein, 3 of fiber and lots of vitamins and minerals. They are especially high in Vitamin E and the
mineral selenium, both of which are antioxidants that protect our cells from
damage. Add almonds, cashews, pecans,
pistachios, walnuts, hazelnuts and peanuts to the list of good nuts, but be
sure they are minimally processed and don’t have flavor coatings or other
IGNORE THE SIGNS OF PNEUMONIA—It’s one of the most common reasons for hospital admission
and it can be deadly, even for young adults.
It contributed to the death of ESPN reporter Edward Aschoff on his 34th
birthday. Pneumonia has killed 35
times more people than the flu in Kansas and Missouri since last fall. People with asthma, COPD, diabetes and heart
conditions are more at risk. The
symptoms are similar to cold and flu, but last longer. Chest pain and shortness of breath are red
flags. Consider getting preventive
vaccinations if you are in an at-risk category.
AFFECTS TOMATO SUPPLY—Heavy
rain and flooding in some parts of Mexico and hot weather at a critical time in
Florida has reduced the supply, quality and price of tomatoes. Many growers are picking them early to put
product on the market, so they take longer to ripen when they arrive at grocery
stores and food preparers like us. Cold
weather at a critical time in Florida has decimated the supply of zucchini and
squash. This is just another reminder
that nearly everything we eat has to be grown and shipped to us from somewhere,
and what happens there affects us here.
NEW MENUS FOR A NEW SEMESTER—As noted in our last newsletter, we have updated menus for
the spring semester. It’ll have more
vegetarian options, more salads and more choices. Thanks for your suggestions on food
selections and ways to improve our service. They are implemented whenever possible.
Catering is a locally-owned company.
Than ks to all our supporters who helped elect us as Columbia’s Best
Caterer. In addition to preparing meals
for MU students, we also cater weddings and other special events. See 4pointscatering.com or our Facebook
page. Contact Travis, Joe or Amaya. Your
comments are always welcome—just put them in our suggestion box.
2019 Reader's Choice Awards
This year, it was an honor to even be nominated, let alone win! But we did it! Thanks to all of our wonderful clients and supporters who voted for us, we were named the 2019 Reader's Choice Awards winner for Catering.
SELECTED AS COLUMBIA’S BEST!!—Thanks to our on-campus and off-campus customers, we have
been notified that our company was selected as Columbia’s Best Caterer. We are humbled because your support is what
made this possible. 4-Points will
continue to provide you with the high-quality food selections and service that
allowed us to receive this honor. At the
same time, we are committed to continually upgrading and improving everything
we do to satisfy our clients. Tell us
what you think of the new video on our Facebook page.
PRODUCTS IN SHORT SUPPLY—One of our suppliers has notified us that some produce growers have been
hammered by harsh weather conditions. High
temperatures this summer on the West Coast affected broccoli, cauliflower,
peas, melons and lettuce. Early freezing
temperatures hit Idaho recently, which may reduce the potato crop by
20-30%. This also mean higher prices and
lower quality as growers struggle to meet food supply demands.
OF YOUR FEET—One-fourth
of the bones in the body are located in your feet, which are a complex network
of bones, muscles, tendons, ligaments, nerves and skin. Sore, blistered feet make every block walked
seem like a mile. To avoid this, alternate
footwear a couple of times a week.
Toenail and skin care are two of the most important parts of foot care. Proper fit is critical, so people that use
their feet a lot should get professional help when selecting footwear. Sore feet will change your walking stride,
which can lead to knee and/or hip problems.
All this is especially important for people who engage in sports or
fitness activities. Doing research on
foot care and footwear selection is worth the effort.
conceived as a way to save energy, but that hasn’t happened according to some
studies. We habitually call it Daylight
Savings Time, but it’s more correct to say “Saving”. The clock adjustment occurs at an odd
time—2:00 a.m. Know why? It was selected as the least most disruptive
hour, when most people are asleep and most bars/restaurants are closed. DST traditionally ended the last Sunday in
October, but the candy industry lobbied hard to have it moved back. They were successful 2007, so it was moved to
the first Sunday in November. Parents
can now feel less anxious about giving Halloween trick or treaters additional
time to fill their bags since daylight lasts longer in the evening.
Catering is a locally-owned company. We
also cater weddings and other special events.
See 4pointscatering.com or our Facebook page. Contact Travis, Joe or Amaya. Your
comments are always welcome—just put them in our suggestion box.