by Mary Beth McCue  RD LDN CDN
Integrative and Functional Nutritionist

We are hearing more and more about the connections between local food systems and their positive impact on improving health, sustainability and our economy.  Have you ever wondered what your agriculture footprint is, based on the diet you consume?

New York State is involved with a groundbreaking study on the agricultural impact of diet.  Researchers estimated land requirements for 42 isocaloric diets varying from 0 to approx 12 oz per day of meat and eggs, and 20 – 45 % of calories from dietary fat, such as nuts and seeds.

A low fat diet was very efficient in land use, but adding some meats and daily could increase efficiency even more.  The reason is that fruits, vegetables and grains must be grown in high quality land environments and soil.  Meats & dairy can be and are produced on lower quality land, but more widely available land that support pasture and hay. 

With the current trends of highly consumed amounts of meat and dairy, the state can support only 22 percent of the current population.  The study indicated that if everyone in NY State followed a low-fat, vegetarian diet, the state could directly support approximately 50 % more people or about 32 % of it’s population, agriculturally.

One of the research nutritionists in this study reported that:  “The key to conserving land and other resources with our diets is to limit the amount of meat consumption we eat, and for farmers to rely more on grazing and forages to feed their livestock.” This creates a very healthy and sustainable outcome for all whom is involved. 

A plant-based diet with small to moderate amounts of protein; which on average is between 50 – 70 gm/day, is now recommended by the majority of professional health organizations.  These diets are predominately made of vegetables, fruits, grains, beans and nuts.  Minimal, if any, processed foods are included and a modest amounts of meat or fish. 

This style of eating helps prevent many chronic diseases such as cancer, heart disease, diabetes and obesity.  This diet is rich in antioxidants, fiber and naturally low is fats.   The inclusion of protein also helps avoid many common nutritional deficiencies experienced by people that do not eat ample amounts of meats and or proteins.  Two of these common deficiencies are vitamin B 12 and folate.

When farmers put their animals out to graze naturally on plants grown on grazing land, verses being feed high amounts of corn and other grains, animals develop leaner and healthier bodies.  This intern translates to a higher percentage of healthier fats on the animals, and a lower amount of total amount of fat. 

Learning the difference between nutrient content of foods and the amount of resources required to produce them can help make a positive difference in conservation, health and economics.  Every step each of us can take, no matter how small it may seem, will lead to a healthier earth, land, and people.

Original article of study: Peters C, Wilkins J, Fick G.  Testing a complete-diet model for estimating the land resource requirements of food consumption and agricultural carrying capacity:  The New York State example.  Renewable Agriculture and Food Systems.  2007; 22(2);145-153.


Recipe from Kripalu in the Berkshires

Creamy Vegan Ginger Squash Soup
6 servings
1 whole butternut or buttercup squash
1 yellow onion, sliced on the grain
1 carrot, diced
3 stalks of celery, diced
2 tablespoons extra virgin olive oil
1 or more tablespoons fresh ginger, minced
Sea salt to taste
Organic vegetables are recommended.  Begin by peeling, deseeding, and cutting the squash into large pieces. In a large pot, sauté the onion in the olive oil until they begin to caramelize. Add the carrots, celery, and squash pieces and stir until all the vegetables begin to sweat. Add a pinch of salt and the ginger, and cover with water or stock. Allow to simmer until squash is soft. Using an immersion blender (if you have one) or a regular blender, blend the vegetables into a puree. Adjust seasoning as needed, adding more ginger and/or salt. For a little flavor, color and flair, consider adding pomegranate seeds to sprinkle on each serving top.
Nutritional Advantages
Ginger has been found helpful in expelling phlegm and is used to treat asthma, bronchitis and colds, coughs and respiratory congestions. Ginger can help reduce inflammation by acting as a prostaglandin inhibitor, in much the same way as non-steroidal anti-inflammatory drugs (NSAIDS) work.

Pomegranates are estimated to have three to seven times as much antioxidant value as green tea. Antioxidants are important to the human body because they help reduce the harmful effects of oxidants, or “free radicals,” and can help repair damage already done to cells in addition to fighting against aging.

Pomegranates are also high in Vitamin C and fiber, and contain the minerals iron, potassium and calcium. Other nutrients include Vitamin A, Vitamin E and folic acid.  They also may prevent heart disease, heart attacks and strokes. This is because pomegranates have the potential to thin the blood, increase blood flow to the heart, reduce blood pressure, reduce plaque in the arteries, and reduce bad cholesterol while increasing good cholesterol.

About the author:  Mary Beth McCue RD, LDN, CDN is an Integrative dietitian recognized for her work in Holistic and Functional Nutrition.  She is a certified and licensed Nutritionist in NY and MA. With more than 20 yrs experience in clinical, wellness and Integrative/holistic nutrition, she offers Corporate and Community programs, speaking engagements, and private consultations with individuals at the Roosevelt Baths and Spa in Saratoga Springs.  Mary Beth has successfully assisted many people to the recovery of many chronic conditions, health & vitality -  including herself. For more information: www.SIPN.edu.  To contact:   This e-mail address is being protected from spambots. You need JavaScript enabled to view it or ph 518.257.6530.