The Soda Tax: A Closer Look at a Governmental Tactic that Actually Looks Out for Our Health

New research shows that taxing certain foods may positively impact our well-being.

In late 2024, University of Washington researchers revealed that taxes on sugar-sweetened beverages—commonly called "the soda tax"—are successful in discouraging people from purchasing sugar-laden drinks, such as soft drinks, sports beverages, and fruit juices.

For the last decade, eight cities across the United States have implemented taxes on drinks that contain added sugar. The reason was to help thwart rising cases of type 2 diabetes and obesity and spread awareness of sugar consumption. These governmental efforts are part of a growing policy response to encourage better health choices nationwide. Berkeley, California was the first city to launch the sugar-sweetened beverage tax in 2014, and other cities quickly followed.

The University of Washington's recent research shows that imposing these types of taxes may have a good outcome. Researchers tracked the purchasing behavior of 400 households in San Francisco, Seattle, Oakland, and Philadelphia for one year before and after the soda tax went into effect in each of the households' home cities. The study revealed that the households in the taxed cities reduced "their purchases of those beverages, with no evidence of cross-border shopping."

Melissa Knox, one of the lead researchers in the study, shed light on how the tax seems to impact lower-income households, as those in lower-income brackets tend to purchase and consume sugary beverages at a higher rate than average. "They're using some of their money to go buy a different beverage, rather than buying a candy bar instead of buying a Coke," said Knox. Study co-author Jessica Jones-Smith added that the research suggests the tax has "the intended health benefits."

What this suggests is compelling: People need reminders that so many foods readily available on the shelves can harm our health. It's fascinating, given how the United States is a frustrating case study when it comes to caring for our well-being. Our country heavily regulates, from enforcement in our workplaces to our schools and beyond, but laws around what can go into our foods and personal care products are lax—and very lax when compared to other countries. 

(Take Brominated Vegetable Oil. The EU banned this gross additive in 2008, yet it still finds a place in foods here in the US.)

So, in a world where it feels like the bigger forces are against our well-being, implementations like the soda tax give us hope.

We'd love to know your thoughts on the sugary beverage taxes. Are you for or against them?

16 Small Shifts That Make a Giant Impact on Your Health

Wellness is at the top of all our minds—and this time of year illuminates this truth so brightly. Research shows that nearly 80 percent of the resolutions made by Americans focus on health, exercise, and eating. We want to feel better, get stronger, and live longer. Of course we do. But as exciting as they are, resolutions come with a tough side. They can be hard to keep because of the demands on our lives, waning interest, or other factors. We can get down on ourselves when we don't follow them to the letter. This isn't a great way to start anything, much less a new year.

For these reasons, we tend not to focus as much on resolutions at PrimaFoodie. None of us need to add more to our to-do lists. But even more so, we've found that the good shifts in our lives have always come from small, simple, tangible promises and intentions. The small wins day after day that add up to the changes and results we want to see: Waking up 10 minutes earlier. Taking a 15-minute walk at lunch. Filling most of our plates with vegetables. Removing one grain from our diets. Psychologist Karl E. Weick put it succinctly in his research on small wins. He stated that regrouping "larger problems into smaller, less arousing problems" helps us see "opportunities of modest size that produce visible results." Yes!

When we put our energy toward the things that directly inspire us and build toward something more significant, magic happens. It also allows us to focus on what we truly want and let go of what we don't. After all, the word "resolve" hails from the Latin word resolutionem, which means "process of reducing things into simpler forms."

So, let's start thinking this way. Let's weave in a kinder and tenable approach this year by freeing ourselves from resolutions and leaning into the tangible shifts we want to make—for our health, hearts, families, and planet.

If you're seeing inspiration on where to start, we've laid out our 15 favorite ideas to help you shift your thinking and embrace more vitality. Each of these are small wins that—with consistency—always lead to bigger gains.

1. Start reading the labels on every packaged food you purchase.

2. Get up five minutes—just five!—earlier.

3. Drink one additional glass of water a day.

4. If you work at a desk, get up to stretch every hour. (Be sure to set your timer!)

5. Introduce yourself to a new farmer at the farmers' market. (Aim to do this everytime you go.)

6. Cook with a vegetable or spice that is foreign to you.

7. Clear out your pantry and restock all your essentials.

8. Bake something and hand deliver it to your neighbor.

9. Swap one conventional everyday personal care item (e.g., toothpaste, deodorant, face wash, hand cream) for one made without endocrine disruptors.

10. Cook your way through a new cookbook.

11. Subscribe to a health-focused newsletter.

12. Volunteer at a local food pantry.

13. Dedicate five minutes a day to balancing stress. 

14. Try one new breathing exercise each morning, whether it’s box breathing, alternate nostril breathing, or simply taking five deep breaths.

15. Learn the origin story of one ingredient you use regularly.

16. Learn about cooking fats and swap out seed oils for healthier options like ghee, coconut oil, or avocado oil.

Why Was RAW Farm's Milk Pulled from Shelves? The Truth You Need to Know

RAW Farm USA, a family-owned company that produces non-GMO, humanely unpasteurized milk, knows what it's like to face a bully.

The team, including founder and CEO Mark McAfee, his daughter Kaleigh Stanziani, son Aaron McAfee, and son-in-law Josh Stanziani, has faced its share of adversity since its inception in 1998. Hits have come mainly from conspiracy theories and accusations from many people, including those who believe pasteurization is crucial for health safety.

These last two weeks have sent another storm of adversity the company's way.

On December 3, officials with the California Department of Public Health declared and secured a recall of all RAW Farm products, claiming that the products are contaminated with multiple detections of bird flu, specifically the H5N1 avian influenza viruses. "Raw Farm milk products have tested positive for bird flu at both retail and dairy storage and bottling sites in recent days," the department declared in a statement.

The state officials placed the farm under quarantine and suspended any new distribution of its raw milk, cream, kefir, butter, and cheese products produced on or after November 27. Furthermore, they stated that "customers should immediately return any remaining product to the retail point of purchase" and "pasteurized milk remains safe to drink."

RAW Farm disputed the claims. On the same day of the California announcement, the team posted its stance on social media, stating "there are no illnesses associated with H5NI" in any of their products and "there are no food safety issues" or consumer safety concerns.

The team's critical rebuttal included another remark: the recall is a political issue. "Our family has faced many political challenges before and we are resilient," RAW Farm continued.

The recall caused a flurry. Customers loyal to the RAW Farm’s products swarmed social media, posting images of empty milk shelves and asking the brand to bring back the milk and followers not to be fooled by the headlines.

The state of California did not actually find any contaminated products, despite its recall actions.

More than a week after the state recall, Kaleigh Stanziani, who heads RAW Farm's marketing and branding, posted on the company's Instagram stories that the ordeal was a game of "political tug of war" and that RAW Farm has complied with the state's demands. "Nobody wanted this; we didn't want this," said Stanziani. "Why it happened to begin with is definitely timing. It's definitely because they were trying to defame and diminish and discredit."

She added that the company has passed many hurdles and is working tirelessly to get its milk back on shelves and ultimately to its customers—a feat she says is looking "extremely optimistic."

The Claims Against Raw

Raw milk has long been a target.

Centuries ago, all dairy was raw. But after the Industrial Revolution, a steady rise in city living came with increased infestations of germs, mold, viruses, and bacteria—much of which was contaminating foods, including milk. French scientists were the first to find that heating milk could kill much of the germs, and in the early 19th century, New York City officials mandated that all milk be heat-treated to keep it safe. (This mandate followed the harrowing swill milk incident, where people in New York fed their babies milk from dairy cows that were fed mucous and germ-laden mash leftover from alcohol distilleries.)

So, pasteurizing was seen as gold because it kept contamination contained. However, as the decades passed, this came at the expense of raw milk and impacted small farmers who were responsibly producing healthy, untainted raw milk. All the while, the giant corporate dairy industry, known as 'Big Dairy,' gained more and more power, and it spewed out propaganda stating the so-called benefits of pasteurized milk. (Meanwhile, large swaths of milk produced by big dairy come from animals abused and given copious amounts of antibiotics and growth hormones, not to mention pesticide-laden feed.)

Today, there's both a staunch stance for and against raw milk. And as Stanziani said, it is political. The CDC believes raw milk can lead to health consequences and heat treating it is crucial for killing germs and keeping milk "safe." Those in favor of raw milk—(which includes all of us at PrimaFoodie, in full transparency) see its myriad benefits, including the live digestive enzymes, rich essential fats, and bioavailable vitamins and minerals, all of which pasteurization commonly reduces or kills. As Mark McAfee told us previously, when milk is pasteurized, its natural nutrients "are destroyed, inactivated, or denatured," he says. Some raw milk enthusiasts simply love its taste, which is richer and creamier than pasteurized milk.

But there's more. Some see raw milk as a way to break with convention. It's a means to opt for something truly natural in our overly processed, corporatized world, and push against the politically charged machine of the USDA, FDA, CDC, and others. So yes, it's political. Raw milk is legal in just over a dozen states, with some additional states allowing for its sale on-farm only.

It is critical to point out that raw milk can contain germs, but that is if it comes from a farm and facility that does not actively take measures to prevent this. This is true for any food, be it dairy, salmon, vegetables, eggs, or something else. Copious other foods have held places on do-not-eat lists created by the CDC, including rare steak, runny eggs, and raw cookie dough. And yes, for reasons linked to illness, including salmonella poisoning, a real issue, these foods come with warnings. Still, how many people use their judgment and order a medium-rare steak or a sunny-side-up egg at brunch? And are eggs and steaks getting walloped? No. When we interviewed McAfee earlier this year, he told us that RAW Farm tests every vat of their milk for E. coli, Listeria, Salmonella, Campylobacter, and other bacteria and contamination.

Drinking with Eyes Wide Open

RAW Farm’s recent challenge is a cautionary tale to all of us consumers to always look between the lines. If a fully transparent, family-owned farm creates a pure product, why is it targeted? What are the motives behind this recall? 

Perhaps the big corporate food industry dislikes people genuinely wanting to buck the profit-focused processed food world. Maybe it’s a threat to their bottom line when people want to consume real foods from farmers and producers who put health, humans, and the planet first.

Stanziani was cautious in her Instagram statements not to explicitly say too much, but the underlying message was clear: the big corporate food world does not have our backs. "There are still a whole lot of threats all around," she said.

Still, she stressed that the entire RAW Farm team is hustling to get their products back, even in the face of all the adversity.

"When you are a pioneer, every hurdle can be overcome,” she said.

The Story of Atrazine Is a Cautionary Tale

Atrazine has been on our radar for years. This lab-made herbicide is one of the most widely used in the United States. Many people have pushed against it over the last several decades—a good thing, given how studies have shown that atrazine poses numerous threats to our health. When a substance holds even a remote chance of a risk to our well-being, we feel it's critical to flag it. Especially one of which more than 70 million pounds are applied to American crops yearly. 

But there's even more to atrazine's story: proof of how far behemoth pesticide manufacturers will go to gaslight the public and the scientists looking out for our best interest.

Atrazine: an Herbicide Takes Flight

Swiss scientists introduced atrazine into the marketplace in the late 1950s. Created in a laboratory via a series of chemical reactions between cyanuric chloride, isopropylamine, and others, atrazine quickly gained the love of farmers, industrial planners, and people in the lawn care industry. They all began using the chemical to kill broadleaf weeds and small grasses that tend to interfere with crops, domestic gardens, city mediums, and green spaces. (On a biochemical level, the atrazine inhibits the targeted plants' photosynthesis capabilities.) Atrazine also has the power to kill bacteria in swimming pools, which is why it was used as a main ingredient in chlorinating swimming pools.

The Switzerland-based pesticide company Syngenta is the leading manufacturer of atrazine and, of course, a massive promoter of its alleged pro-agricultural properties. Like many lab-made chemicals, manufacturers and scientists initially deemed atrazine "safe." It has no scent or color, and scientists back then didn't detect that it caused any harm to people or animals. (We must wonder, though: Did they even study its potential for harm back then?) Of course, Syngenta marketed the heck out of it to farmers seeking to grow their crop yields and yearly capital gain.  

But as its use widened worldwide, mainly to increase the yields of corn, sugarcane, and sorghum, so did its presence in tap water, it leached into waterways, ponds, and other natural areas. As concentrations in water bodies grew, so did concerns—and fiery debates.

Heads Start Turning

Scientists, environmentalists, and activists began taking note of atrazine's consistent presence as it was washing into local ponds and water supplies. The chemical quickly became among the most common contaminants in drinking water sources, particularly in the US and various European countries.

The widespread presence of atrazine led to concern and curiosity, which thankfully resulted in testing, although this took more than a decade after atrazine's emergence. Findings about atrazine's potential harm to animal health began to catch people's attention. Researchers at the University of Sassari in Italy found atrazine to be potentially toxic to the nervous system. Another study found atrazine to disrupt normal immune system function in frogs. Meanwhile, other researchers deemed atrazine an "endocrine disruptor that demasculinizes and feminizes the gonads of male vertebrates."

The growing research findings caused people to take note and speak out. In 1994, the Environmental Protection Agency began expressing concerns about atrazine's effects and thus announced there would be scientific reviews of the chemical. Around the same time, the European Union dug deep and found its contaminated waterways to be a serious threat to the lives of humans, and thus officially banned the use of atrazine in 2003. The United States continued to take notice and implement exposure limits for the chemical, but atrazine remained both legal and in use.

An Iconoclast Proves the Harm

The proof that atrazine is downright bad for health is upsetting enough. But there's one story that adds to the impact: that of biologist Tyronne Hayes. 

As more studies on atrazine’s potential harm were revealed, Syngenta, the leading manufacturer of atrazine, began fielding pressure to look closer at its product. To appear to be doing its due diligence, Syngenta hired Hayes to research the chemical and its impact on animal and human health. Hayes rolled up his sleeves and got to work, and he soon discovered something disturbing: atrazine appeared to be interfering with the sexual development of frogs. He researched this again. And again. His lines of evidence continued to show that atrazine disrupts the reproductive development of the frogs—and that it poses potential great risk to people. He brought this to Syngenta's and others in the field's attention—but Syngenta refused to acknowledge Hayes’s finding. In November of 2000, Hayes and Syngenta went their separate ways. 

Here’s where it gets really weird. Later reports revealed that the behemoth company went to great lengths to harass Hayes, discredit his science, and tarnish his reputation as a lauded researcher. In a 2014 investigative article for The New Yorker, journalist Rachel Aviv outlines many of the attempts made by Syngenta, including how it claimed Hayes's studies could not be replicated, his work lacked statistical details, and his works weren't a clear relationship between the concentration of atrazine and the effect on the frog." Hayes also went on record to say that Syngenta followed him. A feature story in Mother Jones stated that the company paid for Google ads to divert any search results of Dr. Tyrone Hayes to "AgSense, an agribusiness coalition that leads its critique of Hayes by quoting his 'propriety and professionalism' outburst."

Through this wild, weird, and rather scary feud, Hayes stood by his research on the harms of atrazine, and many other scientists continue to today.

Atrazine Today

There is no denying that atrazine is scary and harmful. More than 40 countries see this and have officially banned its use. So why is it still allowed in the US? Regulators and those on the side of Syngenta argue that companies are allowed to only use the chemical under specific concentrations, which they posit are "safe." However, these concentrations still lead to runoff in the waterways. Plus, growing research continues to show that it's not only harmful to animals but to humans. Vanderbilt University Medical Center linked atrazine to a birth defect called gastroschisis. (In fact, a group of women in Kent, England, who all had children born with the same birth defect, believed atrazine to be the culprit.)

Thankfully, copious people are fighting back. In 2012, Syngenta settled for $105 million a lawsuit filed by more than 1,000 water providers in the Midwest who argued about the cost of removing atrazine from drinking water. Advocates in Hawaii have pushed to get the herbicide banned at the state level and have made promising strides. Companies continue to perfect filtering capabilities, including reverse osmosis and activated carbon, that rid the chemical from drinking water.

But still, atrazine is everywhere— in public water reserves, ponds, lakes, and more. It's critical to get informed on your city's levels. Contact your local municipal office to request a water report, stay educated, and take measures to filter your water and protect your health.

The 2024 PrimaFoodie Holiday Gift Guide

The hope behind our annual PrimaFoodie Gift Guide is to make shopping for those you care for more intentional. We forgo the fast fashion that will linger in closets and kitschy items bound for regifting. Each item, service, and organization promises a sustained impact—be it a workhorse in your kitchen, a class that will open your home chef skills, or a donation in a loved one's name to promote a more caring world. Our list is compact, but its vast reach offers something for everyone. Happy Holidays!

Bloodroot Custom Knife 
Nichole loves this artisan and custom kitchen knives and other tools. Luke Snyder and David van Wyk create the most gorgeous and durable bespoke knives with the highest quality metals and wood. The team starts with a conversation with you to tailor the design to what you're seeking; then the duo gets to building the knife. It's so personal and unique.

Cloud Brushed Fleece Cozy Set
For the one who likes to be cozy: This matching sweatsuit is made of 100 percent organic cotton. Pair this with a cup of hot chocolate and you’re set for the winter.

Wood And Paper Gratitude Tree Activity Kit
A wonderful way to include the whole family in making a mindset shift towards gratitude and positivity. The tree comes with leaf papers but you can easily make your own to continue adding to the tree.

Frigidaire Portable Ice Making Machine
For all the folks in your life who are still stuffing their freezer with half-used ice trays, this ice maker comes to the rescue. It's compact and sleek and takes up little counter space.

What Goes with What by Julia Turshen
We love Julia Turshen's work. Her no-fuss, super warm, unapologetic approach to cooking at home continues to inspire us, as do her books. Her latest, What Goes With What, is the book version of having her right next to you, nourishing your instincts for making a satisfying meal.

Donation to the Rainforest Alliance
This global organization partners with communities and farmers across continents to help transform agricultural and living methods that deplete our forest ecosystems. Over the last two decades, they've invested north of $360 million in regenerative farming.

Shokz OpenRun Headphones
Powered by bone conduction, the open-ear design technology helps you have sensory awareness of your surroundings while you're walking or running. Plus, the bud-free design is more comfortable than conventional earphone models.

A Stay and Cooking Class at La Peetch in France
Gift a friend a little essence of Julia Child. "La Pitchoune," which roughly translates to "little one," is the quaint cottage in France that Child summered in with her husband. Now, it's the home of chef and cooking instructor Makenna Held, where she and her team offer intensive and fun cooking classes tucked in the French countryside.

Casa Zuma Handcrafted Wood Salad Bowls
Handmade in the US, these heirloom-quality handcrafted wood bowls elevate anything that lands in them—from fruit to salad to bread. They're made from solid beechwood, so they'll last years and years with some good care.

Ooni Koda 12 Gas Powered Pizza Oven
Adrienne says this oven takes pizza night to a new level—and we all agree. She loves making her gluten-free dough and offering fresh toppings for everyone to customize their pie. It might be the ultimate gift that keeps on giving.

Kroma Powdered Bone Broth
These powdered broths, available in chicken and beef, make it so easy to bring your nutrients on the go. Rich in grass-fed bovine collagen and anti-inflammatory turmeric, these broths are free of GMOs or additives. Perfect for your loved one with gut issues or who loves to travel.

Takeya Water Bottle
One of the chicest water bottles around, this intelligent design proves how far the little details go. Made of food-grade stainless steel with a BPA-free plastic twist on the lid, it easily fits into any cup holder. The silicone rubber grip allows it to stay dent-free if you drop it and always keeps it level.

Flavedo & Albedo Dew Tint
For the makeup lover who values sustainability: This multipurpose cream blush and lip tint is housed in 100% recyclable, plastic-free packaging. With a dewy finish and plant-based extracts for hydration, it layers beautifully for a sheer glow or bold drama. Available in three universally flattering shades, it’s a simple way to add a touch of color while staying kind to the planet.

The Beauty Industry Creates 120 Billion Units of Plastic Waste Every Year. Melodie Reynolds Shows Us a Better Way Forward.

"You don't need seven lipsticks, but the beauty industry will tell you that you should buy seven lipsticks," says Melodie Reynolds.

There's a charge behind Reynold's voice. Still, the founder of ELATE Beauty, a sustainable cosmetics company, admits she too was once duped by "the shame-based marketing" fueled by large beauty companies. She was even inadvertently part of it earlier in her career, as she worked in beauty marketing and sales for large companies. She began to see the unethical pressure behind these companies and a drive to push people to buy more. The businesses were creating more products housed in packages that ended up in landfills—an estimated 120 billion pieces worth each year.

The tipping point for Reynolds came during a meeting. When she and colleagues were discussing ways to create storytelling around potential green initiatives, a senior employee casually said, "just put it in a green bottle." It was a hard lesson on the realness of greenwashing, says Reynolds. "It was never more apparent to me than in that moment that I was in the wrong place."

Reynolds put herself in the right place. Fueled with a drive to create beauty products that were kind to people and the planet, she founded Elate Beauty, a B-Corp-certified ethical cosmetics line focused on refillable packaging. Since its conception in 2024, ELATE has diverted 1.3 million packages from going to landfills—a feat for a single company. As Reynolds says, the journey has been about "how we can take a product from idea, from conception all the way to end of life, and make every single moment of that product's life cycle better—for the people making it, for the person buying it, and for the planet."

Reynolds walks us through more of her journey, starting a conscious brand. As she shares with us, our self-care rituals should never be harmful and filled with shame; they should be only practices that lift us. 

Melodie Reynolds on Creating a Better Beauty Future

#1: Environmental Citizenship at Its Core

"The thing that always attracted me the most to the beauty industry was the ability to help people feel good about themselves and use marketing as a tool for storytelling, to allow individuals to determine how the things they purchased made their lives better, and all without costing the planet. The very first salon I ever worked in was an environmentally friendly salon where we refilled all our shampoos. This was back in 1999! So being a good environmental citizen has always been important to me."

#2: The Shame-Based Marketing of Beauty

"As I worked in the beauty industry, I started to see that the values I held strongly were only very surface values [in the companies]. This all started to accumulate for me around 2008 when I was in a big marketing meeting at the company I worked for because a new demographic was identified: the LOHAS— a lifestyle of health and sustainability—demographic. It was a demographic that transcended socioeconomic status and included all genders and ages. These were individuals who wanted to choose products about living a healthy and sustainable lifestyle.

#3: The Unsustainable Issue of Products

"The beauty industry gets people to buy tons of products, and all of that product ends up in the landfill. Then they feel bad about themselves, so then they buy more products. It's just a vicious cycle, contributing to the statistic of 120 billion plastic packages being made every year for the beauty industry. All of those end up in the landfill. We now have new recycling programs that are helping to try to curb some of that waste, but the biggest problem is that all of those packages still get made. That's enough for everyone on the planet to have a bag full of plastic stuff that they're going to dispose of every year. Those things inspired me to look at how we could do things differently."

#4: Bringing the Kindness and Joy Back to Beauty

"I started to feel like it was a burden putting on my makeup or trying to choose a new skin cream. It felt like it was something I was being forced to participate in. When all those things came together and converged for me, I thought beauty was supposed to be about joy. It's supposed to be about using the tools of adornment to perform your beauty ritual every morning and put your best face forward, whether it's makeup or brushing your teeth. The fact that we all have some type of beauty ritual in the morning means that we all have products that we are required to use, so all of those products should be better for the planet. And they should be reusable and refillable. They should be made with materials that are not polluting the environment. They should be made by individuals that aren't forced into slave labor. The beauty industry is fraught with just as many issues. So, for me, it was about how we can take a product from idea, from conception, all the way to end of life and make every single moment of that product's life cycle better—for the people making it, better for the person buying it, and for the planet. It is about having more time and space for joy, and the big part of that joy is not having a bunch of stuff you are ultimately responsible for throwing away.”

#5: Looking Ahead, One Refill at a Time

“Part of the problem is that we get that little delicious dopamine hit when we buy something— that's why retail therapy is real. So what we're trying to do is shift that little dopamine hit to when you refill something. When speaking in public, I have stood up many times and said, 'Who can honestly say they've ever actually finished a full tube of lipstick?' We're trying to create those opportunities.

We're a B Corp-certified company that was important to me from the start. We have a global beauty coalition of all beauty companies that are B Corps, where I sit on that board. One of the things we talk about is how we can use business as a force for good and use the beauty industry as a force for good rather than a tool of oppression. This has all led me from loving lipstick and wanting to help people feel good about themselves to global legislation to ensure that corporations are held accountable for the waste they produce.”

#6: Changing Our Language and Actions

“At ELATE, we've shied away as an organization from using the word ‘consumer’ because when you're trying to create a movement that is completely different from what everyone is used to, you need to change your language. We say 'environmental citizen,' because that is someone thoughtful about resources that they consume. And our beauty consumers are not beauty consumers; they're beauty citizens. That is where ELATE shines. Elate means joyful or prideful, and that's really what it is about. It's also an anagram for ‘everyone who loves a thoughtful experience’ because we felt that so many products are made without the thought and the intention behind them. So it was important to us to make sure that we always hold that in our hearts that everything we make is thoughtful.”

To learn more about ELATE Beauty, visit elatebeauty.com

Interview and words by Stacey Lindsay for PrimaFoodie.

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Is Raw Milk Safe and Nutritious? An Expert Weighs In

Raw milk, sometimes referred to as unpasteurized milk, is milk from an animal’s mammary glands that has not been heated through a process called pasteurization. There is a schism between two general theories of whether raw milk is safe and beneficial: Some believe raw milk can lead to health consequences and that the heat treatment of pasteurization is "crucial," as the CDC puts it, for killing germs and keeping milk "safe." Others believe raw milk is highly beneficial because it contains essential fats, anti-inflammatory and digestive enzymes, proteins, and bioavailable vitamins and minerals that pasteurization commonly kills. Mike McAfee, founder of the Raw Milk Institute and owner of RAW Farm, is in the latter camp. When milk is pasteurized, its natural nutrients "are destroyed, inactivated, or denatured," he says. 

At PrimaFoodie, we’re like McAfee and on team raw milk. But we still find this general topic and the pros and cons people toss around it fascinating. Interestingly, when we looked carefully at the evidence for both sides of the conversation (as we always aim to do in our food reporting), we saw growing support for raw milk and a swelling interest in its pure, bioavailable nutrients.

To dig in deeper, we contacted McAfee for his take on why he believes raw milk offers us immense nutritional benefits. As vocal and passionate about raw milk as he is, McAfee understands that so many people are operating under the long-held rhetoric (and bias) that pasteurization is key. But, like us, his agenda is to give the facts, as choosing to drink raw milk is personal, as is all eating. "I have a saying that I created many years ago," he says, "and that is: We never sell raw milk; we teach it."

4 Things to Know about Raw Milk—from Mike McAfee, Founder of the Raw Milk Institute

#1: Raw Milk Helps to Support Immunity

Raw milk is rich in bioactive nutrients that research points to building a healthy immune system. McAfee says the lynchpin is that raw dairy is much like human breast milk: both are fresh, natural, and unprocessed. He points out the widespread medical support for breastfeeding, including from large organizations such as the World Health Organization and the American Medical Association that tout breastfeeding's benefits for children, which include higher test scores and lower asthma. "That mammalian milk is a mirror of raw milk from cows, goats, and sheep," he adds. "I have been in front of crowds of people and spoken all over the world on this subject. I always start by saying, 'Let's not talk about raw milk. Let's talk about breast milk. Let's talk about breastfeeding. Let's talk about our gut immune system.'"

#2: Studies Link Raw Milk to Better Health

The science supporting raw milk is growing. McAfee and his advocates at the Raw Milk Institute corral the latest studies showing that raw milk consumption is associated with lower rates of allergies and other common ailments, including asthma, respiratory infections, and eczema.

#3: Pasteurization Kills Beneficial Enzymes

The FDA claims that pasteurization does not reduce the nutritional value of milk, but McAfee and the studies he references say otherwise. "What they're saying nutrition is, and what I'm saying nutrition is are two different languages." The FDA focuses on sugar, fat, and protein quantities, which remain similar after pasteurizing milk. McAfee says what's critical is that raw milk has more bioactives than pasteurized milk. That's because the high temperatures that heat the milk destroy and damage many delicate nutrients and gut-healthy bacteria in natural raw milk, such as raw whey protein, alkaline phosphatase, lactoferrin, and more. For these reasons, conventional pasteurized milk is often harder for people to digest and can lead to digestive issues.

#4: To Drink Safe Raw Milk, Ask Questions!

This is loaded and very important, says McAfee. Raw milk is beneficial, but not all raw milk is safe. That’s why it’s critical to know your farmer. At the Raw Milk Institute, he and his peers have created a set of "Common Standards" to guide raw dairy producers and support them in following the strictest safety measures in cultivating milk for human consumption. He and his team at RAW Farms regularly test for E. coli, Listeria, Salmonella, Campylobacter, and other bacteria. 

For us consumers, McAfree says to find a local dairy producer on realmilk.com that specializes in raw milk for human consumption, reach out to them, and ask about their practices. "Go get to know them," he says. "Talk to their customers. Find out how long they've been doing this. Ask them some pointed questions from the Raw Milk Institute Common Standards, like how often they do testing, how they prepare their udders, what their maintenance program is, and how fast they chill." If the raw milk producer has integrity and produces a clean and safe product, they will readily answer your questions. It's not to pressure them, McAfee adds, but to get to know them better so you can become their customer and safely drink their raw milk. 

To learn more about Mike McAfee and raw milk, visit rawmilkinstitude.org and rawfarmusa.com.

Interview and words by Stacey Lindsay for PrimaFoodie.

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Makenna Held, Host of the TV Series ‘La Pitchoune,’ Wants Us to Have More Fun in the Kitchen

Catch a glimpse of Makenna Held in the kitchen, and it becomes evident quickly: The writer, entrepreneur, and cooking teacher likes to have fun while she's whipping together ingredients—and she wants all of us to experience the same. Of course, it helps that Makenna teaches in Julia Child's former summer home La Pitchoune, which she and her husband purchased and now live with their kids and run their recipe-free cooking school aptly named the same. (La Pitchoune is also the name of their TV series about their cooking school.) Still, wherever Makenna is—in her native America or across the pond—she aims for a more inclusive, kinder approach to nourishing ourselves. "Food shouldn't be about stress," she says.

We caught up with Makenna over the summer to ask more about her approach to cooking and the most significant differences between our food system in the States and where she lives in France. Makenna, who is generous and kind, offers her insights, most of which are refreshingly outside of any boxes—or, as she would say, free of structured recipes. "A lot of the work that I do comes from the fact that I didn't have a choice," she says, "because I was never going to fit an ideal of what society had for me."

A Conversation with Makenna Held

How did moving to the South of France change your life in terms of how you cook and approach your day-to-day living?

Oh, that's a really good question! A lot of people talk about my move as being this massive change. I would say that our focus on cultural differences when it comes to Europe and America is almost an obsession. I think we have a lot more in common than we realize. A lot of Americans are European immigrants and are a few generations removed. So, Europe is more alike to the United States than we often admit. I would say my move didn't change much of my daily life. I still run an American business. I still have an American family. A lot of it is utterly familiar, in that there are grocery stores, farmers markets, and other things. The fact that it comes in a different language is hugely different, of course, and the products might be different, but there's so much that's the same.

Also, so much of this depends on where you're from in the United States. I spend my summers in Door County, Wisconsin, and I would say that the food system here is better than that in France. That being the local food system. What I get in the restaurants isn't necessarily the local ingredients where they're serving supper club grub, and where it may be delicious food, but it's made of, say, mass-produced chickens. So much of how you live your life has to do with personal choices and not your location. So, in answering this question, I chose to make the changes; the place didn't change it for me.

Education is a massive part of what you do in your TV show and your cooking classes, as is personal exploration and being creative in the kitchen. When it comes to cooking and nourishing ourselves, do you feel there's something people miss out on or overlook?

I would say that a lot of the ways that the system encourages us to feed ourselves in the United States is what causes a lot of the dysfunction. Having to find six exact ingredients and going to six grocery stores to find those ingredients and then facing the time wasted when one is sold out, well, that time could be spent being creative in the kitchen. One of the huge differences between how the average American and the average European cooks is that most European cooks don't follow recipes to a T. They have a few techniques they know how to utilize, and they have then figured out what's available at the market today. A huge difference between the European food system and the American system in general is that many year-round things, even in the large grocery stores, aren't present. Sure, you still may get cherry tomatoes in the winter in France, but you're not going to get mealy, hot-house-grown, no-flavor tomatoes in France. A lot of these things that we have become accustomed to in the United States year-round aren't year-round in Europe. So you're forced to think differently about food, intrinsically differently. That's a huge point of what makes the two systems so different, and it's probably what's changed me the most regarding my approach. But I had already made those decisions while living in the States. I made the decision to buy locally and check where it was coming from and how it was grown. Doing that in Europe is easier because there isn't that temptation. Even when I'm in the United States at Christmas and I see that hothouse tomato that looks red on the outside, I want to grab it. I think, maybe this one will be good. And they never are!

Much of this has to do with deciding to shop locally and mastering some techniques. If you master a dry roast and come up with a few sauces, those can become staples that make it much faster and easier to feed oneself. It is so much more fun to go into a market and buy things because they're actually beautiful and in season rather than because you need this amount of this on your list.

"Fun" is the operative word here because you look like you have lots of it in your kitchen. There's the sense that we don't have to do it all perfectly.

A lot of this is cultural, right? The obsession with Instagram-worthy dishes is because that's what you see the food stylist has styled. That pull to do that is natural. Or if you make it look pretty, your fussy toddler will eat it. Maybe that works one day but not the other. And there's the pressure to ensure your kids get the nutrition they need, because maybe what they're getting at school or at their friend's houses is not what you want.

In American culture, I've noticed that there's just a lot of pressure and stress around food. I don't feel any pressure, stress, or worry around food with anyone in my world. I have I know people who have made choices because they're celiac or face other health issues. But in my world, there isn't the stress you see so much of in other places. This also has to do with how everything is set up. In America, you have aisle upon aisle of fast chips. In Europe, generally, your chip aisle is much smaller and your cookie aisle is much smaller. The shelf lives are much shorter. The way that Ritz crackers are made in Europe is different from how they're made in the United States because of how the ingredients have been approved or not approved. It's those sorts of things that create stress. Food shouldn't be about stress, but it often becomes stressful, especially when it's made of things your body rejects.

You support the idea of recipe-free cooking. How has this approach expanded your life, in and out of the kitchen, and that of your cooking students?

When we look through one aspect of our life through a new lens and change the focus, we start to see new things. Many people make fun of me for what I do because they think it's so flippant. But it's actually not flippant. The number of people I've had in my kitchen crying because they were browbeaten by their mother, emotionally, about how they were terrible cooks growing up! Or maybe they grew up with trauma and sadness and hurt around food, whether that's eating disorders or family issues or all of those things. When you realize that you actually can be in control of the outcome, and you don't have to rely on an expert to be in control of the outcome, that can be so freeing. I am not anti-recipe. I just believe there are other ways to teach cooking than just using recipes. If you're teaching a gymnast, you may start with a recipe of a somersault, and eventually the gymnast will figure out how to do their own tricks. With cooking, we can start to figure out our own things. And that opens other places in people's lives. 

Makenna Held is an author, entrepreneur, recipe-free cooking instructor, and host of La Pitchoune: Cooking in France, on the Magnolia Network. You can learn more at makennaheld.com.

Interview and story by @staceylindsay.

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One Founder on the Everyday Way to Save Money and Support the Environment

When we think about climate change, we tend to focus on the obvious culprits, like car emissions and industrial pollution, says entrepreneur Jan Rem. But there's another contributor, one that's less visible but as significant lurking in our kitchens: food waste.

"The repercussions of food waste and its profound effect on the environment and climate change have become a pressing global and personal concern," Rem tells us, adding that modern consumer culture has fostered a "throwaway society” of overconsumption and a casual attitude towards wasting food. “This mindset has exacerbated the food waste problem, with many individuals discarding food items without considering the environmental consequences."

Rem is doing her part to tackle the problem with Ambrosia Bags, simple linen zipper produce bags she created in partnership with her son. Ambrosia offers a sustainable, convenient way to extend the shelf-life of fruits and vegetables. “By making this small change in how we store our produce, we can make a significant difference in our homes and beyond,” says Rem. 

We caught up with the founder and advocate to dig deeper into the issue of food waste and how we all can work to tackle this problem, one kitchen at a time. 

Talking with Jan Rem

Research states Americans waste 80 to 90 billion pounds of food annually. What is at the top of your mind that you want people to know?

Food waste ranks among the top three most significant food-related concerns for consumers, but there is a substantial gap between awareness and action. Educational initiatives aimed at enhancing public understanding of food waste and its repercussions are falling short of solving the problem. To truly address this global issue, we must move beyond mere awareness and implement concrete strategies to reduce food waste at all levels of the supply chain, from production to consumption. Only through concerted efforts and behavioral changes can we hope to mitigate the environmental impact of food waste and create a more sustainable future for our planet.

What personally inspired you to start Ambrosia?

Recognizing linen's beneficial and preservative qualities, I envisioned a world where everyone could access an all-natural linen ziplock produce refrigerator storage bag. My dream was to provide a sustainable solution for storing fresh produce that could extend its shelf life while promoting eco-friendly practices.

How does extending our produce's life help save food and reduce greenhouse gas emissions? 

As fruits and vegetables decompose, they release potent greenhouse gasses into the atmosphere, primarily methane and carbon dioxide. These gasses trap heat in the Earth's atmosphere, accelerating global warming. What's particularly alarming is that methane, the primary gas emitted by decaying food, is over 20 times more powerful at trapping heat than the carbon dioxide produced by vehicle emissions.

The scale of this problem is staggering. Globally, food waste is responsible for a whopping 11 percent of all greenhouse gas emissions related to our food systems. This means that the apples forgotten in your fridge or the lettuce wilting in your compost bin contribute to climate change in a measurable way.

By understanding the significant climate impact of food waste, we can take more informed actions to reduce our carbon footprint. Simple steps like meal planning, proper food storage, and composting can make a real difference in mitigating this often-overlooked source of greenhouse gasses.

How can better storing our fruits and veggies help us save money?

Every piece of produce we discard represents hard-earned money literally thrown away. By preserving our fruits and vegetables longer, Ambrosia Bags help us maximize our grocery budget.Beyond personal benefits, reducing food waste has far-reaching environmental implications. When we throw away less produce, we're not just saving money; we're conserving the valuable natural resources used to grow, transport, and store that food.

And there's the emotional well-being. The guilt associated with wasting food is a burden many of us carry. Ambrosia Bags alleviate this emotional toll, making us feel more responsible and satisfied with our consumption habits.

The problem with food waste and environmental issues can be overwhelming, perhaps causing some of us to feel lost about how we can do our part. What do you say to the person who feels overwhelmed?

I firmly believe that each of us has the potential to make a significant impact by taking responsibility for our actions. When we commit to making even the smallest changes to our counterproductive habits, we contribute to a collective effort that can transform both our lives and our environment. This is how we truly empower ourselves and create lasting change. By actively seeking sustainable solutions, we can simultaneously reduce our environmental footprint and alleviate the burden of self-imposed guilt. While these changes may initially require additional time or effort, the long-term benefits far outweigh the short-term inconveniences. The virtuous cycle of giving back to ourselves and our planet creates a powerful ripple effect that extends far beyond our individual actions.

What daily actions do you take to reduce waste and live more sustainably?

First and foremost, I prioritize best practices as a conscious consumer, which means I avoid overbuying and over planting in my garden. After returning home from the market or harvesting from my garden, I take the time to properly store all our fresh produce in Ambrosia Produce Bags. This gives me peace of mind, knowing that our precious produce will stay fresh until we're ready to enjoy it.

Additionally, I cherish the tradition passed down from my grandmother and mother of transforming leftovers. It's remarkable how a single dish can be reinvented by simply adding a few extra ingredients or by enjoying it either cold or hot.

I also make it a point to compost all food scraps in a closed system, enriching our garden soil and contributing to future harvests. This holistic approach not only reduces waste but also fosters a sustainable cycle of growth and nourishment.

What do you love most about running your company, Ambrosia, and educating people?

What I find truly remarkable and humbling is the way customers reach out to express their gratitude for the Ambrosia Produce Bags. One might assume that selling a simple item would be straightforward, but the reality is far more complex.

Bringing a product to market requires immense determination and perseverance. However, our customers' unwavering support fueled the resolve to work even harder and reach as many people as possible. Each time we engaged in face-to-face sales, something extraordinary would happen. Return customers would approach us, sharing how Ambrosia Bags had transformed their lives. They would even stop passersby to spread the word about Ambrosia. Witnessing people offer genuine testimonials about something I created is an indescribable feeling. These heartfelt interactions reinforced Ambrosia's value and its positive impact on people's lives.

Our experiences have taught us that true business success isn't just about sales figures or profit margins. It's about creating something that resonates with people on a personal level and improves their quality of life. The stories and testimonials from our customers have always been the driving force and reason behind our continued growth and success.

You can learn more about Jan and Ambrosia Produce Bags here. 

Interview and story by @staceylindsay.

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Reducing Plastic Is Possible. Here's Where to Start

At this very moment, 5.25 trillion pieces of plastic are in our oceans, with nearly 270,000 tons floating on the waters' surface. Greenpeace says this is enough plastic to circle the earth more than 400 times. Plastic particles exist in our bodies, landfills, food, and drinks. Not only does plastic debris kill an estimated 1 million sea birds and more than 100,000 marine mammals annually, it is impacting humans' health to grave effects. Research continues to show that chemicals found in many plastics are linked to endocrine disruption, cancer, infertility, early puberty, and other health issues.

In an idyllic world, the solution would be to eradicate plastic—but that is not the reality. "More than 430 million tons of plastic are produced each year," states the United Nations. Plastic continues to be in demand, as it provides malleable, affordable means for industries to create products and containers. The power lies in finding the instances where plastic is unnecessary and using more sustainable solutions. The power also lies in finding better ways to deal with plastic waste or reusing old plastic to brilliant new sources. This is critical as two-thirds of the 430 million tons produced is "cast aside as waste after just one use," adds the UN.

This is one of the most large-scale human and environmental health issues of our time. It will take massive collective efforts from companies and from us, in small ways, in our homes. Here, we've rounded up easy product swaps from companies that are either avoiding plastic or reusing it intelligently.

Plastic can seem like a daunting problem to tackle, but we can make a dent—a giant one. Cumulatively, our habit changes and adjustments have a big impact. 

Blisshaus Baking Pantry Set
All-glass and chic, these jars make for a beautiful organized pantry.

Davids Toothpaste
Turns out, it is possible to have a non-plastic toothpaste tube—and this clean formula is also free of sodium lauryl sulfate.

EcoZoi Bamboo Kitchen Towels
With these, there’s zero need for plastic or paper cleaning supplies.

Jonathan Spoons Spootle
Hand-made, all-wood, and an inventive ladle-meets-spatula design.

Tallowderm Deodorant
Natural coconut oil and beef tallow make for a hardworking natural deodorant, all smartly housed in a glass jar.

Ambrosia Linen Vegetable Bag
These linen bags keep bacteria and mold at bay, extending the life of vegetables and eradicating any need for zip-plastic bags.

Flamingo Estate Douglas Fir & Vetiver Body Set
A blend of juniper, lavender, and vetiver infuses this set of body oil, body wash, and soap. We love how this company goes to great lengths to rid plastic and care for the earth.

If You Care Parchment Baking Paper
The ultimate option for baking and cooking that is chlorine- and plastic-free

Cocofloss Floss
We’ll say it: This is the best floss out there. Plus, the company reuses plastic in the most genius way.

Flavedo & Albedo Dew Tint
A clean blush, lip, and eye color housed in a plastic-free tin.

Stella McCartney Logo Large Tote Bag
Nichole loves this luxury tote, made of vegan leather. “It serves as a shopping bag, travel tote and carry-on, and it’s stylish year-round,” she says.

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Plastic Is Everywhere. These Founders Are Building a Beauty Company Without It

By Stacey Lindsay

Plastic is part of countless items we reach for, from our phones to our toothbrushes to our clothing. It's a fast, inexpensive, malleable resource to create, making it a go-to material for manufacturers worldwide. But just as plastic offers practicality, its widespread use and poor waste management have led to gigantic environmental challenges and personal consequences. More and more studies show how this forever material takes residence in our bodies, oceans, landfills, and air. Plastic is everywhere.

What is encouraging is to see innovative companies creating ways around a dependence on plastic. Case in point: Flavedo and Albedo. Founded by Aleks Allen, Emily Perrett, and Toby Norris, three creative and design agency alums, this Australian-based makeup company uses zero plastics in its packaging. It's a rare feat in this industry, given that the beauty industry is overflowing with products housed in plastics, most of which are not even recyclable. This fact concerned the founders, so much so that they had to create something different. "We wanted to reconcile our love of makeup and our concern around plastic packaging and landfill," Allen says. "It was one of those ideas that just wouldn't go away—so we decided it was the right time to build our own."

Talking Plastic-Free Makeup and Innovation with Aleks Allen

What concerns you most about the plastic in our lives today? And how does the cosmetics industry, specifically, contribute to plastic waste?

We love makeup but have always been freaked out by plastic and landfill. Every piece of plastic ever made is still on Earth somewhere, unless it's been burnt. That's a really confronting thought. 

Every year, the beauty industry produces at least 120 billion pieces of plastic packaging. Most of those—the pumps, custom bottles, lids, and palettes—aren't or can't be recycled. The US data says that 91 of those units aren't recycled, and Australia is not much better, at 85 percent. It just seems wrong that your eyeshadow palette should live 500 years longer than you do. 

So, the plastic problem is huge, and recycling plastic won't fix it. We have to stop the new plastic flooding the market every day, which means viable alternatives are needed.

For your company, what do you use in plastic's stead?

We use aluminum because it has the highest recycling rate of all materials, and the process itself is light on emissions. Where that doesn't work for the formula, we use small amounts of glass, with natural cork-lined lids to keep our highlighters airtight. Our secondary packaging is all FSC-certified card and printed with soy-based inks. We use paper tape and untreated boxes. There is zero plastic anywhere. No tubs, no lids, no seals, no nothing.

What are the challenges of creating a beauty brand using no plastic? And what are the joys?

Launching a business during COVID was by far the biggest challenge. Those shipping delays really kept us on edge. From a production POV, developing an airtight lid for our High Glow without using a PE liner for the lid was a pretty big manufacturing and design hurdle. We didn't want to change the mousse formulation, so we wound up using cork instead. Unexpected, but it looks good and does the job perfectly.

The joys are getting a packaging solve that works. And also, that it doesn't force a consumer compromise on aesthetic or product performance.  That's the most rewarding. 

How do you aim to rise above all the plastic clutter and capitalistic noise that is so loud today? 

We focus on what we can control. We built a sustainable business so that we can keep making plastic-free products, one at a time. We hope that this year, sustainability finally comes for beauty. The industry needs to become more aware of the role it plays in our global plastic problem. It really needs to have its "fast fashion—KeepCup year."

To learn more about Flavedo and Albedo, visit flavedoandalbedo.com,

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PrimaFoodie: Summer Book Roundup 2024

Summer is kicking off, and we're thrilled to be prepping for some reading time—on a beach, plane, hammock, blanket, or wherever we can catch some downtime in the sun.  

In that light, welcome to our PrimaFoodie Summer Reading Roundup. We've corralled the books that inspire us to take better care of our bodies and environment and to cook fresh meals in the kitchen. Our list includes a mix of classics—some even a decade-plus old—that we continue to turn to over and over, as well as some compelling just-released titles. You'll find a range from straight-up cookbooks to wellness guides, with every book anchored in the mission to spread good health.  

Let this guide direct you to a season of deeper care and (hopefully!) meaningful downtime. And if you have a suggestion we should add, send us a message!

Cookbooks that (Also) Tell a Brilliant Story

Salt Fat Acid Heat

by Samin Nosrat

Samin Nosrat, a Chez Panisse alum and brilliant cook, authored this guide to understanding the essential elements of cooking. It's a joy to read and includes all the science, chemistry, and components that make a meal mouthwatering.

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook

By Alice Waters

There may be no better storyteller of the slow food movement than Alice Waters, one of its founders. The famed farm-to-table chef and restaurateur shares her insight on making seasonal foods, shopping locally, and stocking your pantry.  

Simply Julia

By Julia Turshen

Julia Turshen has a knack for putting people at ease in the kitchen. It may be her intuitive approach to ingredients or her thoughtful, keep-it-simple mindset to cooking. Turshen is a soulful teacher, and she also includes excellent essays here that touch on self-love, body image, and cooking for loved ones.

Compelling Books on Our Food System

Food Rules

By Michael Pollan

You'll likely tear through this tiny but mighty book in one sitting, but you'll leave its pages with life-shifting knowledge on our food system and how to eat mindfully. Pollan is a wonder of a raconteur and journalist.

A Farm on Every Corner

By David A. Lange

Author David A. Lange takes us on a journey around the country, from coastal Alaska to the pavement sidewalks of Los Angeles, to illustrate the state of our food system and how we can encourage our local communities to eat and live better. He highlights the unsustainable practices hurting us and reveals ways to localize food production and support small farmers.

Beyond the Kitchen Table: Black Women and Global Food Systems

Edited by Priscilla McCutcheon, Latrica E. Best, and Theresa Ann Rajack-

Books about our food system have historically overlooked race, gender, equity, and cultural roots. Beyond the Kitchen Table looks at these issues woven into our food, what we all must know, and how we can fight for more equitable nourishment around our country. The editors focus on Black women's social and cultural impact when addressing food access and insecurity.

Beautiful Fiction about Food and the Environment

Prodigal Summer

By Barbara Kingsolver

A dreamy story of love, nature, and searching by one of the greatest novelists today. Barbara Kingsolver sets her characters, one of whom is a nature biologist, in the deep forest and on a small farm in southern Appalachia.

Lessons in Chemistry

By Bonnie Garmus

There's a reason everyone clutched this book last year—it's truly irresistible. The story follows Elizabeth Zott, a woman chemist who finds her voice and fuels her ambitions in both the lab and kitchen.

New and Noteworthy Books on Health and Wellness

Good Energy: The Surprising Connection Between Metabolism and Limitless Health

By Dr. Casey Means

Dr. Casey Means, co-founder of Levels, reveals the keys to bolstering metabolic function, which she believes is the most critical (and misunderstood) factor in our overall health. She walks us through how our cells create and use energy, and we can optimally power them to prevent disease and create energy for a longer, healthier life.

The Hunger Habit: Why We Eat When We're Not Hungry and How to Stop

By Dr. Judson Brewer

Armed with decades of experience as a practicing psychiatrist, Dr. Judson Brewer pens the latest in neuroscience to help us better understand what triggers emotional eating. His words are compassionate and offer new light on eating healthily and intuitively.

The PrimaFoodie Guide to the Best Clean Sunscreens

For the past several years, the team at PrimaFoodie has been vetting clean sunscreens to deliver you the best options for optimal protection. By "clean," we mean the solution contains minerals to block UVA and UVB rays and includes zero artificial fragrance, parabens, emulsifiers, or additional ingredients linked to health concerns. 

We vet these yearly for several reasons: solutions change, which means efficacy and purity may also change, and researchers consistently reveal new data on ingredient safety. This year proved to be a big one in terms of news. The Environmental Working Group showed that approximately 75 percent of the 1,700 sun protection products its team evaluated “did not provide adequate sun protection” and contained "ingredients that could pose health risks."

Sunscreen and 'sunblock, ' terms used interchangeably, generally work one of two ways: Blocking the sun's rays with minerals, such as zinc oxide, or filtering and absorbing the rays with chemicals. Research has linked some of the most common chemical sunscreen ingredients, including oxybenzone and octinoxate, to pose health risks to marine and surrounding environmental life, thus presenting the possibility that these chemicals could impact human health. What's alarming about these two ingredients, along with other common sunscreen ingredients, octocrylene, homosalate, and avobenzone, is that they are absorbed through human skin and, subsequently, other organs.

In a news alert about its findings, the EWG stated the need for consumers to consider their sun protection wisely. "And some ingredients commonly found in sunscreens have been linked to both human and environmental concerns. But they're still widely used in hundreds of products, even though they have not been tested adequately for safety," said Emily Spilman, an EWG program manager for Healthy Living Science, in the news release. "It's outrageous that shoppers may be slathering these potentially harmful chemicals on their skin every day without the reassurance of those safety tests," 

The EWG has warned the public about sunscreen ingredients since it launched its first Guide to Sunscreens in 2007 and has been urging the FDA to review chemical sunscreen ingredients ever since. 

This year, we found that most of our favorites from our 2023 PrimaFoodie Sunscreen Guide still met our strict standards—and we added a few new ones to the mix. Here, you'll find mineral solutions that we believe to be clean and efficacious. But we urge you to always do your due diligence when choosing a sunscreen (or any personal care product): check your labels, know your ingredients, and listen to your gut. 

PrimaFoodie-Approved Clean Sunscreens for 2024

ALL GOOD: SPF 50+ SUNSCREEN BUTTER

All Good is committed to creating products that are  good for our skin and for the environment. This butter is thick, hydrating, fragrance-free, and excellent for the face and body. The compact tin makes it easy to toss into your backpack or purse. The company claims it is "very water resistant,"  but we still suggest ample applications if you're swimming.

KARI GRAN ESSENTIAL SPF 30 

As equally hydrating and protective as it gets, this super hydrating oil serum-type sunscreen feels like a supple serum. A raspberry seed and plum oils base gives the skin a hydrating quench with zero residue.

SOLARA SUNSCARE GO! DAILY DEFENSE MINERAL FACE SUNSCREEN

This lightweight SPF 30 recently came onto our radars. EWG-certified, it is blendable and silky. Founded by a mother who started vetting her personal care products after battling Lyme Disease and also seeing her children react to various sunscreen, the company promotes clean, minimal-ingredients responsible skincare

BADGER ACTIVE MINERAL SUNSCREEN CREAM

A simple, clean, universal SPF 30 cream made by a small, family-run New England company. Containing only five ingredients, one of which being super nourishing sea buckthorn oil, this is a great option for long days outside. It's a bit sticky and needs extra elbow grease to rub in. 

RAW ELEMENTS SUNSCREEN SPF 30+ FACE & BODY

This super thick mineral sunscreen paste goes a long way when you're outside for hours. Considering its thick consistency, it rubs in surprisingly well and leaves only a slight light white cast. This is a great pick for hiking and all-day summer outdoor exploring.

URSA MAJOR FORCE FIELD DAILY DEFENSE LOTION 

Ursa Major continues to be a pioneer in clean, effective skincare. Their unscented, lightweight moisturizer is great for the face, neck, chest, and arms. It absorbs almost immediately without leaving any residue. The aloe vera, jojoba, and shea butter are super moisturizing. 

VIVE SANA DAILY PROTEZIONE SPF 30

This is an easily spreadable, hydrating, tinted sunscreen for the face, neck, and décolletage we've loved for years. Vive Sana's products are mostly made of organic ingredients and are free of chemicals and artificial additives. The Daily Protezione SPF 30 offers the physical protection of zinc oxide with no stickiness or pastiness. 

KINFIELD DAILY DEW SPF 35 

We've long loved Kinfield's products, and this all-day SPF is a winner. It has a silkier texture, which results in a dewy, glowy finish. We love how the aloe and sea kelp add a dose of hydration and antioxidants. 

KIDS

ALL GOOD: SPF 30 KIDS SUNSCREEN LOTION

This fragrance-free lotion is rather light, which makes applying it to little ones' skin quick and easy. We found that a little goes a long way, and it leaves minimal to no residue. It also claims to be water—and sweat-resistant for up to eighty minutes.

BABO: CLEAR ZINC SUNSCREEN SPF 30

Babo is a thick, mineral all-over sunscreen lotion for babies, children, and adults. It's EWG-certified, free of any concerning chemicals, fragrances, or nanoparticles, and deemed hypoallergenic. We especially like how it doesn't run in the eyes. It's supposed to be waterproof for up to eighty minutes, making it great for long days on the beach.

TINTED

IRIS & ROMEO BEST SKIN DAYS

This serum-moisturizer-SPF, which doubles as a light daily foundation with SPF 25 protection, is buttery, silky, and moisturizing. It goes on smoothly and quickly settles into the complexion. We love that it also protects from blue light and contains hydrating rose and moringa oils.

ILIA C Beyond Triple Serum SPF 40

Touted for its "encapsulation technology," this foundation-like sunscreen delivers phytonutrients and vitamin C. It's a clean, light, dewy face product that covers many skin tones daily.

SUNTEGRITY 5-IN-1 TINTED SUNSCREEN MOISTURIZER

This light, tinted SPF 30 comes in four shades. It's sheer, goes on smoothly, and blends in rather quickly, but it does require reapplications throughout the day. We wish the company offered a wider range of shades to include dark complexions.

SAINT JANE LUXURY SUN RITUAL PORE SMOOTHING SPF 30

This natural mineral sunscreen has been a PrimaFoodie favorite for the second year in a row. Rich in botanical antioxidants, including green tea, and hydrating ingredients, it doubles as a protective face moisturizer. We love how sheer it is, with the perfect amount of tint that results in no white cast from the zinc oxide, only a dewy finish. It is quite thin, so reapplication throughout the day is necessary.

SAIE SUNVISOR

We keep returning to Saie products, some of today's most hydrating and gorgeously textured clean makeup items. The 'Sunvisor' is super light and hydrating, with a tinted blend of aloe, hyaluronic acid, vitamin E, and zinc oxide, offering great light coverage all day. It sinks it and leaves no white cast. 

TRUE BOTANICALS SKIN BARRIER SUN SHIELD SPF 30

Part sun filter, part tinted moisturizer, this mineral-based lightweight face lotion sinks in quickly. Given its thin texture, we find it best used as a daily moisturizer, but it doesn't fit the bill for a day at the beach. 

PrimaFoodie Ingredient Spotlight: Potassium Bromate

Additives in food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn’t mean it’s healthy—or necessary.

What Is Potassium Bromate?

Potassium bromate is a white crystal chemical food additive. As its name suggests, it is a bromate of potassium—a bromate is a salt or ester of bromic acid that contains an ion that works as an oxidizer. 

Why Is Potassium Bromate Used?

Widely used in the baking industry, potassium bromate catches the eyes of mass manufacturers for its ability to enhance the texture of bread and other baked goods. Its oxidizing qualities cause the bread—and cakes, rolls, muffins, and other goods—to rise and feel fluffy.  

Historical accounts show that veterinarians used potassium bromate to treat animals with epilepsy, dating back to the 19th century.  

Where Is It Found?

This additive has genuinely been everywhere for decades. As mentioned, manufacturers have been adding it to mass-produced and packaged bread items, including:

• Pizza dough

• Bread

• Dinner and sandwich rolls

• Donuts, muffins, and other pastries

• English muffins

• Pretzels

• Crackers

• Cookies

What are the risks of potassium bromate?

California has been warning its residents about potassium bromate for years. In April 2023, the state's Assembly Committee on Environmental Safety and Toxic Materials approved a bill to ban potassium bromate in foods, along with four other chemicals. The state underscores its concern with studies, some of which date back decades, that show the chemical additive to be potentially toxic and carcinogenic.

Furthermore, the Environmental Working Group states that concerns around potassium bromate are widespread in other countries. The EWG says, "In 1999, the International Agency for Research on Cancer determined that potassium bromate is a possible human carcinogen. It is not allowed for use or is banned as a food additive in a number of countries, including the United Kingdom, Canada, Brazil, and the European Union."

Additionally, research also shows potassium bromate to be harmful when inhaled. 

The PrimaFoodie Take

California's bill to ban potassium bromate will go into effect in 2027. Until then, the state requires all manufacturers to post a warning label on their packaging when it includes the additive, which is part of the Proposition 65 food safety initiative.

Considering the research and banning of this additive, we avoid potassium bromate. Read your labels. If a bread or other product contains it, choose an alternative. Doing so supports our health and lowers the demand for this unnecessary and toxic additive. 

PrimaFoodie Ingredient Spotlight: Propylene Glycol

Additives in food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn’t mean it’s healthy—or necessary.

What Is Propylene Glycol?

Propylene glycol is a clear, odorless synthetic liquid used as an additive in food, pharmaceuticals, and personal care products. It’s made by treating propylene oxide, a byproduct of refined petroleum, with chlorinated water. Some manufacturers create a slightly different form of propylene glycol by extracting it from glycerol, which comes from biodiesel production, for use in antifreeze and plastics.

What Is Propylene Glycol Used For?

Touted by manufacturers for its water-absorbing capabilities, propylene generally aids in emulsifying and preserving foods and enhancing the conditioning aspects of shampoos, lotions, face creams, and other topical products. But a closer look reveals the myriad of different ways it lands in food and products. These include:

• As a solvent for helping food ingredients mix 

• As a food and personal care product preservative (propylene glycol has antimicrobial properties that help to prevent molds and bacteria)

• As a thickener for sauces and personal care products

• As a moisture-preserver in foods and a humectant and emollient in cosmetics and lotions

• As a flavor enhancer

Propylene glycol is also the main component of the artificial “smoke” from e-cigarettes and vape pens. 

Where Is It Found?

Given the long list of uses for propylene glycol in foods and products, this additive is everywhere. It’s safe to say that most conventional processed foods contain it in some form. 

Some of the most common propylene glycol-containing products include:

FOOD:

• Dried and canned soups

• Gravies

• Packaged meals

• Dried and canned vegetables

• Fast foods

• Packaged cheeses

• Alcohol

• Packaged snack foods

• Bottle teas and juices

• Sodas

• Ice creams

• Salad dressings

• Condiments

PERSONAL CARE:

• Face creams, lotions, and serums

• Body lotions

• Shampoos and conditioners

• Face washes and toners

• Deodorants

Is Propylene Glycol Bad?

The FDA approves the use of propylene glycol in food, cosmetics, and other products, deeming it safe within certain limits for certain items (outlined here). Google propylene glycol and mixed information regarding its allowance in Europe will show when, in fact, the EU does allow its use but in stricter variances. 

Studies have shown potential health risks associated with propylene glycol when consumed in high concentrations. Some research shows the additive can impact the nervous system, dermis, eyes, and kidneys and can potentially cause headaches and dizziness.

The PrimaFoodie Take on Propylene Glycol

Sure, this additive may be FDA approved and deemed safe—but to what end? Sadly, we know the FDA does not have our best health in mind, so we must second guess any additive the federal organization approves. And even if something is deemed safe, when we consistently consume something artificial, this can lead to its accumulation in our bodies, which can have grave effects. 

Our take? We avoid propylene glycol. The fact that it’s widely used in plastic, anti-freeze, and food makes us shiver. It’s artificial, derived partially from petroleum, and a total chemical additive mainly created to make food last longer on the shelves and seem more palatable. 

What are your thoughts or questions about propylene glycol? We’d love to know, so send a note to empowered@primafoodie.com. 

Be Your Own Wellness Advocate: 6 Pieces of Inspiring Advice on How to Eat Better and Live Healthier—Today

Ask any expert in our PrimaFoodie orbit what the key to living healthier is, and they’ll likely answer the same: It starts with real whole foods. What we eat fundamentally impacts how we feel, think, and live. Food is life. 

One step beyond that is how we eat our food and the ways we source it. Becoming a more critical consumer (and eater) is by far the most important way to impact our health and that of our loved ones, communities, and the planet. We can change the world by being empowered advocates for better food.

Here are six motivating and enlightening thoughts on becoming a more mindful and critical eater from our community of experts. We hope their insights honor the power of eating better—and inspire you always to see the power in you and on your plate.

#1: H.J. Schaible: Eat Meat More Mindfully

“We encourage people to have a more mindful approach to buyin and how much, and also to consider how much vegetables or starches they're eating with it. Instead of putting the whole slab of meat on a plate, we inform people that you're going to be spending a premium price for grass-fed locally raised meat, so respect it.”

#2: Dr. Tania Dempsey: Avoid Artificial Food Dyes and Additives When Possible

“Organic food will be healthier and less likely to contain artificial food dyes. Choose organic oranges instead of non-organic, as an example.  Choose packaged products that contain fewer ingredients and avoid packaged foods with bright colors.  Cutting back on packaged products and eating a more whole food based diet will be healthier and will avoid additional colorings or flavorings. Some products that are marketed as healthier, like fruit gummies, use natural dyes, but still carry their own set of side effects. They may be less toxic but they can still cause hypersensitivity reactions in some people and contain excessive amounts of carbohydrates and sugars.  Staying away from foods that are colored may be difficult but there are plenty of options out there.”

#3: Melinda Hemmelgarn: Be an Empowered Advocate

“It used to be that I was the only one going into the supermarket and asking the manager to have more organic produce. Now, the stores are happy to carry organic produce because so many consumers are asking for it. To get pesticides banned, it is going to take pressure on Congress and joining with organizations that are actively involved and watching the legislation. That’s how we have the most power.”

#4: Lisa Cipkar: See the Healing Power of Food

“The number two thing is that we need to look at food as medicine. We still often eat to satisfy and that's it. There is so much within the nutrition world that could change the game for us, especially in North America. There’s a reason why there are other parts of the world that are doing a whole lot better statistically with their healthcare systems and the status of chronic symptoms and diseases.”

#5: Will Cole: Everything We Put In and On Our Bodies Makes an Impact

“We aren't just what we eat. And we aren't just what we supplement with. We are what we absorb, too. So many people are even trying to do the right things and eating better foods or supplementing with things, but they're still deficient. We have to work on gut health and absorption and digestion as well to make good use of these things.”

#6: Haley Scheich: Find the Foods that Work for You

“Once you see the changes, by learning for yourself, this food works for me, this food doesn't work for me, it’s incredible.”

It’s Summer Reading Time: Here Are the Most Informative and Enjoyable New Wellness Books to Read this Season

Groundbreaking science, food advocacy, wellness at any age: These are some of the critical topics in our summer 2023 book roundup. It’s a tight list but an impactful one. Each of these books we find profoundly compelling and edifying at PrimaFoodie. 

And while you’re reading through our list, we’d love to know yours. What are your go-to books on nutrition, wellness, and health? Please send us a note at empowered@primafoodie.com or a DM at @primafoodie!

Outlive: The Science and Art of Longevity by Peter Attia, MD

Peter Attia, MD, is a former surgeon and hugely popular podcast host who believes that better health can start this minute. How so? With what we eat, how we move, and our mindset. Of course, there’s a lot more to Dr. Attia’s approach, which he outlines in Outlive, but it’s his honest and accessible take that makes these pages captivating. He believes the word “longevity” evokes extreme views and the idea that we need a magic pill. The truth is quite the opposite. We hold the reins for a longer, healthier, more vibrant life. In his riveting bestseller, Dr. Attia shows us how to have more vital cognitive, physical, and emotional health and all that encompasses. 

Whole Woman Health: A Guide to Creating Wellness for Any Age and Stage by Carrie Levine

Certified midwife, nurse, and functional medical practitioner Carrie Levine offers this thorough guide to functional medicine catered to biological women. The book is dense but readable, looking at how stress, diets, and the environment play a huge role in overall wellness. Weaving in stories from women, many of whom who’ve been roadblocked by the Western healthcare system, Levin’s insights get to the roots of issues, revealing a deeper look at the whys of disease and natural approaches to healing.

Food for Life: The New Science of Eating Well by Tim Spector

As one of the leading food scientists, epidemiologist Tim Spector offers us one of the most profound and insightful looks at how critical nutrition is to our well-being. Spector debunks diet myths to open a new path to understanding why certain foods interfere with our gut microbiome. His writing is witty and quick, making this health book a page-turner (a hard feat!). 

The Healing Plate: Harnessing the Power of Food for Balance and Wellness by Laura Trenaman

Part recipe book, part holistic health guide, The Healing Plate focuses on how food impacts mood, blood sugar, and mental health. We love how author Laura Trenaman tailored the book around accessible health goals. She thoroughly examines why vitamins and minerals matter, the mind-body connection, and how mindful eating is just as important as healthy eating. This book makes eating well attainable and inspiring. 

Well-Rested Every Day: 365 Rituals, Recipes, and Reflections for Radical Peace and Renewal by Jolene Hart

We know how critical rest is, but how do we get enough of it in this hectic world? Integrative health coach and former beauty editor Jolene Hart takes a comprehensive look at rest—not merely sleep, but deep rest—today and how we can start incorporating it into our lives. She weaves in recipes, tips, and restoring rituals that help to ease the nervous system and encourage the body to reset and heal.  

6 PrimaFoodie-Approved Clean Deodorants

Synthetic preservatives. Binding agents. Antibacterial chemicals. Aluminum. Putting these substances onto our bodies repeatedly would cause anyone to pause. Yet these are ingredients commonly found in conventional deodorants and antiperspirants. And while the research investigating the link between cancer and deodorants and antiperspirants is (still) lacking, there is evidence that these ingredients are known endocrine disruptors.   

That leaves us with finding something better: a product that helps to keep odor and excessive sweat at bay. But a truly clean deodorant—one made without endocrine disruptors and other toxic additives—that works is hard to come by. Thankfully, we've done the work and found several that mainly check the boxes. 

We say "mainly" because finding a clean deodorant can be tricky. Our body chemistry shifts throughout the days and months, depending on what we're going through, eating, and more. All of this can impact the efficacy of a product. Our advice is to go with it. Switching to and sticking to clean deodorants can take some trial and error—but it's a change worth making.

Humble Rosemary & Mint Aluminum-Free Deodorant

This is Nichole’s new favorite. Uplifting and refreshing, it glides on smoothly. What’s notable beyond Humble’s super clean ingredients is that it’s alcohol-free, which makes it gentle enough for super sensitive skin. 

Agent Nateur holi (rose) N4 Deodorant

Each deodorant in this collection is super clean and smells divine. This holie (rose) version, made in partnership with Shiva Rose, has a scent of sandalwood and rose. It isn’t as effective for Nichole, which is why we think it’s best for lighter, non-workout days.

PiperWai Natural Deodorant Cream

This is one of Nichole’s favorites. It’s a simple cream packed with moisturizing shea butter and coconut oil that relies on activated charcoal to neutralize odors and absorb moisture.

Ursa Major Hoppin’ Fresh Deodorant

The aloe allows this to smooth on easily, while the eucalyptus and peppermint leave a cooling sensation. This is a staple that has (so far) worked consistently for us.

Tallowderm Natural Deodorant Balm

This brand uses beef tallow, which is rendered beef fat that is naturally antimicrobial and high in vitamins and moisturizing properties. Nichole has found that the key here is to go light. A single thin layer does the trick. Applying too much and it could stay damp, or cause you to sweat more.

Simply Divine Botanicals Keeping Abreast of It Deodorant

Formulated with odor-zapping silver, zinc, and mineral salts, this light deodorant sprays on easily and leaves a light note of citrus.

Schmidt’s Geranium Flower Deodorant

Since 2010, Schmidt’s has been at the forefront of the clean deodorant game, so they really know how to make a clean stick that works. Each of their myriad of scents, from Rose + Vanilla to Fig + Yuzu, are all stellar, but the Geranium gets our pick. It’s super light, leaves a hint of lemony floral, and is good for more sensitive skin

BeautyCounter The Clean Deo

We fully trust BeautyCounter. Every product from this clean company that we’ve tried gets an excellent rating from the Environmental Working Group and our thumbs up. This deodorant comes in a refillable case and works well—really well—in keeping away sweat and odor.

Cleo + Coco Great Expectations Charcoal Deodorant

This is one of the best working natural antiperspirants. The magic is in the natural clay and charcoal, which work together to zap bacteria and wick away moisture. It works so well, it makes us wonder why aluminum is still a contender. 

A Health Practitioner on One of the Most Critical and Accessible Pieces to Better Health

Joy is an elusive thing. We tend to think of it as ephemeral and fleeting, or something hard to cultivate. But the truth is, we all hold the capacity to experience joy, even during trying times. Even more compelling is that joy can be a key to better health.

This belief underscores the work of Lisa Cipkar. As an integrative health coach, Cipkar works with people dealing with chronic illness—from Lyme Disease to biotoxin illness to cancer recovery. She sees clients in the throes of healing. Often, what they need most isn’t in medication or a supplement. “People will wonder what the secret is,” Cipkar tells us, “I do think the secret is finding that joy.” 

We found Cipkar’s approach fascinating and accessible, so we spoke to her to learn more. Cipkar tells us why joy is so critical in giving us the fortitude not only to heal but to lead healthy, vibrant, satisfying lives. 

A Conversation with Lisa Cipkar, IHP

You believe that joy is a critical part of one’s healing prescription. Why is this?

It was one of the biggest lessons I learned in my journey with chronic illness. The longer I’ve worked in this space, the more I realize that the people who get better see a reason to get better. It’s like they’ve unlocked something that not everybody seems to be able to arrive at. It’s that hope. It’s about living the life you want to live.

Recently I've been challenging myself as a practitioner to make sure we're covering every possible piece we can when we're trying to support someone through their healing journey. My protocol has started to look different in that I tell clients to go play more. I tell them to go do things to keep their brain busy in a positive way. Through conversations and reflecting on how long I've been working in this space versus being the patient in this space, I’ve found the people who get better are those who set goals, pick up a new hobby, discover something that they completely fall in love with—and all that is what keeps their brain busy. So they start feeling better and that creates momentum. It’s really about that joy and that purpose.

For someone who doesn’t know where to begin to start cultivating more joy, what's your advice for where to start?

The number one thing I ask is: What did life look like before you got sick or before you started on this healing journey? What did life look like? What were their goals? Sometimes just moving towards those general memories can help them kind of wake up and think, I used to love to write or travel or cook and I've kind of lost that over time.

Of course, there will be some people who can't ever remember feeling well, and that will take extra support. But for many, it’s about sparking that memory of what used to give them joy. Sometimes that little nudge is just all that they need.

So much of your work focuses on people dealing with chronic illness, but you also work with people who are looking to simply get healthier overall. How does joy help someone who is seeking better general health?

Our life, even when we’re not facing chronic illness, is often about suppressing, suppressing, suppressing. We’re just trying to get through the day. We're either trying to survive or trying to achieve. And often, we’re taking care of everybody else, or our to-do list, or our obligations before we're taking care of ourselves. It’s so rare for people to take their full weekends anymore to rest, relax, and recoup. So no matter what, playing and having fun should have an equal amount of time on our schedule as working towards our health goals, building our future, and all those things.

Considering that you take a holistic approach to your work, meaning you consider emotional, mental, and nutritional care in tandem with physical care. In terms of how our society approaches wellness, overall, what is one key thing we’re missing or depriving ourselves of?

I like this question. I would say the number one thing for women is that we are not eating enough. We’re in starvation mode. We take care of everybody else and it might be lunchtime or dinner time before we realize we haven't eaten all day. About 95 percent of people that come into the clinic are not eating enough at all. And it’s no wonder they can't get over their symptoms or get healthy. We need those nutrients. We live in a culture where properly nourishing our bodies is very misinformed. It isn’t common knowledge how we should be eating to support ourselves, especially if we're talking about prevention.

The number two thing is that we need to look at food as medicine. We still often eat to satisfy and that's it. There is so much within the nutrition world that could change the game for us, especially in North America. There’s a reason why there are other parts of the world that are doing a whole lot better statistically with their healthcare systems and the status of chronic symptoms and diseases.

So we need to see our food as medicine, which is right in front of us. But it’s also not right in front of us for many, with food deserts, which is a whole other issue we need to change. But with that said, we need proper nourishment, proper sleep, and to see food as medicine.

Lisa Cipkar is an integrative health practitioner (IHP) and founder of Abundant Life and Wellness. She currently holds nine certifications and countless extra credentials on brain health, blood chemistry, healing from chronic illnesses like Lyme disease, and more. Learn more at lisacipkar.com.  

This Annual Natural Products Expo Compels Us Every Year. Still, Were Surprised at What We Found and Learned This Year

Of all our efforts to reveal the health hazards in our food system, our most recent eye-opening education came from an unexpected place: Natural Products Expo West. 

If you’re not familiar, Expo West is an annual gathering in Anaheim, California that attracts manufacturers, distributors, practitioners, media, and educators in the business of natural and organic lifestyle products. (There’s also a yearly sister event, ‘Expo East’ that happens in Philadelphia.) A giant exhibition, it’s a rush of discovery and connection. Brands from all over come to tout their health-focused foods, vitamins, and personal care items. They wax poetic about innovations in the industry, from newly revealed super ingredients or sustainable ways to package. 

In many ways, Expo West is a place we tap into our energy. So many people here are our people—those who’ve built smaller brands dedicated to providing a clean, just, equitable way to provide better, more wholesome products. But in truth, there’s still a lot that lives between the lines here. This crush of creators, marketers, and information—as exciting as it all is—demanded our most discerning hats. The following are some of the biggest things we learned this year.

#1: Small Brands Have It Hard

As Nichole and Adrienne walked the aisles, they talked to many smaller food brands. Some brands were more established, others new to the industry. The drive fueling these companies was infectious: Their goal was to create high-quality, healthy food products for the masses. Yet they all faced a challenge: How to grow in a sea of corporate food giants without compromising their values. 

The consensus among these brands is that it’s hard to keep up in a market dominated by giant companies that put profits over health. This shows us mostly in ingredients. Let’s say a small brand starts by using a high-quality natural alternative to sugar, such as dates. They market this choice as a healthier option, which it is. But dates are expensive, and when a company needs to scale beyond a niche audience, they may choose to nix the dates for less costly sugar. This is especially true if a brand wants to get shelf space in a mass-market grocery store. 

So what gives? We don’t have the answer here. In many ways, we’d rather see a brand make some concessions if it’s still providing a better alternative to the conventional mass-produced options. On the other hand, it’s unfortunate how steep a hill many values-aligned food brands must climb. 

#2: We Need to Continue to Read Our Ingredients

Let’s stay on the topic of small brands scaling. We were thrilled to see so many boutique companies striving to reach a broader audience, whether this means selling to larger markets or scaling their manufacturing to meet demands. But as we’ve mentioned, many end up altering their ingredients to keep up. This may mean swapping one ingredient for a less expensive one. But it also includes incorporating additives that bolster a product’s shelf life or enrich its consistency. For instance, we saw brands incorporating guar gum for shelf stabilization when they didn’t include this ingredient last year. (We also found loads of sugar and erythritol in certain products.) This is part of the business cycle, as these brands need to grow and reach a broader market. 

The onus is on us to keep learning and reading our ingredients. Our takeaway: Never take a product’s ingredient list for granted. One brand may start with a limited and clean ingredients list when selling at a farmer’s market, but once they reach a broader consumer base, they start to weave in things that may or may not be healthy. We must stay educated and know our ingredients.  It’s a hard truth: Most food companies don't exist for our health. They exist to sell their product. So keep picking up and turning over every product.

#4: Every Choice—Big or Small—Matters

It can be overwhelming to always stay positive and joyful in the face of wellness. (Note: We’ll be exploring this topic in an upcoming feature!) At PrimaFoodie, we lean into clean, healthy food every day, and still, we recognize how it can be a slog at times. Especially when a supposed clean brand starts including subpar ingredients. What? Does this bar have erythritol in it? But here’s what we want to say: Small decisions matter. Tiny steps make a difference. For instance, it may be impossible to completely rid packaged foods from your diet right now. But by swapping out conventional crackers for ones made by a smaller brand that uses cleaner ingredients, you’re choosing your health that you can build on. You’re also supporting the companies who are fighting the good fight in a giant and still corrupt food system.

This sentiment underscores why we love to offer you recipes. Starting by cooking one more meal at home than you usually do can lead to a giant difference. This creates momentum for more healthy decisions. 

We call these the small wins—and they’re one of the best things we can do for our health, hands down.