Buying local, eating healthy

By Greg Rothman, M.S. P.T.

In my column two weeks ago, I followed up six weeks of summer exercise programming by introducing some ideas to help you add healthier summer eating to your overall fitness plan. I suggested that the cornucopia of produce options at greenmarkets over the summer and a lifestyle that may include outdoor grilling allow you to really enjoy eating lighter and healthier during these wonderful summer months in New York City.

Today I’d like to delve further into the joys and benefits of shopping at our local greenmarkets and give you Web links to some healthy summer recipes, including some that can be prepared outdoors on your grill.

There are 28 greenmarkets and farmers markets in New York City, with more than 200 farmers selling a wide variety of goods, including fruits and vegetables, poultry, dairy, meats and baked goods. The most popular location is the Union Square farmers market, which is open Mondays, Wednesdays, Fridays and Saturdays from 8 a.m. to 6 p.m. year round, but there are markets open every day of the week in the city’s five boroughs. For a listing of locations and hours of operation, visit: www.cenyc.org.

So, why shop at a greenmarket or farmers market instead of the grocery store? In addition to supporting the environment and the local economy, there are a number of reasons that shopping at these markets is often the best option for healthier foods. But first, we should begin with a discussion of eating “local” versus “organic.”

Organic farming refers to produce that is grown naturally without the use of toxic pesticides and herbicides. People who are concerned about the environment and healthier foods have been buying organic products for years. But because organic farming has become more profitable as it becomes more popular, larger producers are getting involved, which many believe is diminishing the advantages of buying organic, because agri-business has been lobbying to relax organic food certification standards and the accountability that small farmers can provide is being lost. Additionally, organic foods sold at your supermarket, like conventional ones grown nationally (and even internationally), are often shipped long distances, harming both freshness and the environment.

So, alongside the move toward organic food, there is a growing movement toward eating “locally,” and this is where the greenmarkets and farmers markets come in. In many cases, foods you buy were harvested just the day before (or even that morning), ensuring freshness and, consequently, a high count of vitamins, minerals and phytonutrients that our bodies need to function optimally. Furthermore, local produce often just tastes better. Conversely, foods grown far from the markets where they are sold often lose many of these benefits and become damaged in the long shipping process, in addition to harming the environment.

The question then becomes: local or organic? If you can find organic at the greenmarkets, you’ve got the best of both worlds. When you’re forced to chose, the decision becomes a little harder, but ultimately, it’s one that each of us has to make for ourselves. If you’re interested in learning more about the current debate over “food theory,” there is an excellent article in Time Magazine, which can be found at: www.time.com/time/magazine/article/0,9171,1595245,00.

One of the joys of shopping at New York City’s greenmarkets for me, aside from being able to get out and explore the city, is looking the farmer in the eye (that is, the farmer who actually planted and harvested the vegetables) and asking him or her to choose the perfect tomato or pear for me. It may seem old-fashioned, but try it: You’ll become as enlivened by the process as I do. And when you get that tomato home and drizzle on a little extra virgin olive oil and a pinch of salt, you’ll taste something that you just can’t find at your neighborhood grocery store. And you’ll be getting something that is filled with vitamins and lycopene, a phytonturient with many health benefits.

So, what do you do with all the foods you’ve foraged at the greenmarket? Here are Web links to great, healthy summer recipes, some of which you could prepare outdoors on your grill: www.foodnetwork.com/food/ellie_kriegers_healthy_recipes; www.mayoclinic.com/health/summer-recipes/RE00129; www.barnesjewish.org/groups/default.asp?NavID=2705; and www.busycooks.about.com/od/outdoorgrills/a/howtogrill.htm.

Next week, guest columnist Judy Penta will share more tips on what to do with the bounty of healthy food options available at New York City’s greenmarkets and farmers markets, when she writes about “the power of greens.” Judy is a fitness professional, nutritionist and holistic health counselor from my studio who has a wealth of knowledge on the subject.

Meanwhile, I’ll be back after the Fourth of July to make some suggestions on the things you absolutely should know before you join a health club or hire a personal trainer, tips that will help ensure your choice serves you in the short- and long-term.

Greg Rothman, M.S. P.T., is the owner of emPower Fitness Studios (emPowerFitnessNYC.com). He received his masters degree in physical therapy from Columbia University and has 15 years’ experience in the rehabilitation and fitness fields, most recently as the personal training manager and top-level trainer for Equinox Fitness Clubs in New York City. SEND YOUR QUESTIONS about nutrition, fitness and sports injuries/rehabilitation to Greg at emPowerFitness@aol.com.