Food “Phyte”
No, no! Not the art of throwing food as in the cafeteria wars. Although
many of you may have fond memories of cafeteria food fights - this “phyte”
is Greek for”plant” as in phytonutrients or phytochemicals.
Phytonutrients (pronounced fi-to/nutrients) are plant-based chemical
substances that aid in disease prevention in humans. They are the part
of a plant, which provides color, flavor and fragrance. Phytochemicals
are also a part of a plant’s natural defense system.
Phytochemicals might sound like something you would want to avoid,
but in reality these naturally occurring components in fruits, vegetables,
legumes and grains are worth embracing. Scientists have known for a
long time that a plant-based diet provides added protection against
chronic diseases and aging, but until recent years the plant part responsible
for this protection was unknown.
The problem: biologically active phytochemicals tend to be bitter,
acrid or astringent in taste. According to researchers, humans are naturally
sensitized to bitter tastes as being poisonous, so we tend to reject
excessively bitter foods. Some people just do not like them. Many scientists
believe this is why consumers are not rushing out to buy more cabbage,
Brussels sprouts, collards or kale which are loaded with healthful phytonutrients.
The most important factor in food choice is still taste.
Although some phytochemicals are available in supplement form, the
study of these nutrients is still in infancy stage. Researchers warn
that phytonutrients in supplement form have “inherent risks and
myriad unknowns.” Most researchers agree that phytochemicals are
likely to work best in their naturally occurring food substances in
a balanced diet. In conclusion, your mother was right when she said,
“eat your vegetables.”
To learn tips on becoming a savvy supplement user visit www.cfsan.fda.gov/~dms/ds-savvy.html#basic.
Or request a copy by mail by calling Gladys at (773) 233-0476.
Resource: The Taste of Health: Nature’s Bitter
Gift by A. Barratt-Fornell and A. Drewnowski. Nutrition Today, Volume
37, Number 4, July/August 2002.
September-October
2002
Hort
Shorts | Hort Tips | Plant
Daffodils Now for a Burst of Spring Color | Prepare
Houseplants for Trip Back Indoors | Late
Bloomers for the Garden | Canker Cleanup
| Bug Bites | Lawn
Care Calendar | Food “Phyte”
| Drying Herbs, Seeds and Hot Chilies on a
String | Health & Household Tips
| USDA Nutrient Data Base | Vegetarian
Diets | An Apple a Day | Did
You Know | Fresh Apple Walnut Cake
Index
| Feedback
