Naughty Nana is back and the kids are delighted! All of a sudden I have to be on high alert for jelly beans, lollipops and other contraband items. I will have to frisk her each time she walks through the door. Unfortunately there’s nothing I can do about the naughty conversation. Last visit I walked in on a bath time chat about nudist colonies. I am not sure what is next. Polygamy? Marijuana? Perhaps I should ban wine before bedtime.

Yet maybe I should focus more on self-censorship as I struggle to keep my poker face when parenting. I fell into hysterical grossed-out laughter at the aquarium when we saw a giant turtle do a giant poop, which was promptly eaten by another turtle in the tank. Because my behaviour endorsed that this was the funniest thing EVER, the kids are telling everyone they know about it. It’s was the highlight of Chloe’s weekend journal at school. So I’m sorry if your kids hear that disgusting story along the grapevine … it’s 100 percent my fault.

But I have grown used to being the bearer of unwelcome news. I’ve just been teaching the “organics” class for my Nutrifit course and when we discuss the subject of organic meat/poultry (and the factory farmed opposite) there are the inevitable bits of information that people just don’t want to hear. We have become so disassociated from how our food ends up on our plate that it’s all too easy to support inhumane and unethical farming practices, whether by accident or wilful ignorance. Fortunately, it’s also fairly easy to show everyone a way through — to teach them how they are able to make the kind of choices they can feel good about, whilst also making it affordable. That’s not to say that everyone ends up with exactly the same set of ethics …. just like religion and politics, we are all different in what we are willing to accept. But it’s important to be informed so we can at least make educated decisions.

There is no doubt that our food system has changed immeasurably over the last 60 years. But it’s only really now that we are getting to grips with exactly what those changes include and what the implications of those changes may be (in terms of everyday well-being and chronic disease.) We have all been aware of pesticides sprayed on fruit and vegetables, but what about the food dye in our fruit juice and the chemicals in our bread?

I was discussing organic coffee options with one of my classes and one of the comments was “No! We have to worry about our coffee too?!” The frustration is huge — and understandable — but it’s also great to be able to offer peace of mind in terms of choice and alternatives!

So when it comes to your regular cup of coffee, why exactly is it a cause for concern? Most people know that caffeine can be associated with high blood pressure, heart palpitations, anxiety and insomnia. However many don’t know that it can also contribute to osteoporosis (through acidity) and interfere with insulin function. Some studies suggest that caffeine has antioxidant properties, but if you can get those antioxidants through fruit and vegetables, then why do people still drink it? The answer is simple, people drink coffee because they like it. The smell, the taste, the pick-me-up, the ritual. And there’s nothing wrong with that.

If you are a coffee lover, and if it’s not interfering with your health in any way, then moderation is OK. But I suggest you look at organic options. Why? Because recent research indicates that conventional coffee growers add up to 250 pounds of chemical fertilisers and pesticides per acre. So although you can’t see them, you are likely stirring pesticide residues around in your cup.

Lots of people choose decaf as a “better” option, especially later in the day, but you still need to be picky. Most producers use an industrial process to decaffeinate their coffee beans with chemical solvents. This used to be done with benzene, which has since been discontinued due to health concerns. It’s now usually done with either ethyl acetate, or dichloromethane. The coffee beans soak for ten hours in the solvent and then get steamed for a further ten hours to help remove the residue. Ethyl acetate can be naturally derived from fruit and vegetables (which is why coffee produced this way can be organic) but it can also be done with synthetic ethyl acetate, which is then not organic, but often described as “natural”.

But it’s the dichloromethane that’s the major concern here as residues are metabolised by the body into carbon monoxide. In case that’s not bad enough, dichloromethane is also carcinogenic and can cross the placenta from mother to child. So although there’s steaming and rinsing involved, it’s perhaps not worth the risk (or the environmental impact) when organic options are available.

Of all the decaffeination processes, the Swiss Water method is the best because it just uses … water. Green coffee beans are repeatedly soaked and rinsed until the beans are decaffeinated by 97 percent (international standard) or 99.9 percent (EU standard). Do be careful here though as a study of general decaffeinated coffees (not just organic) revealed that caffeine was still present at levels up to 20 percent. So if you still can’t sleep at night that may be why.

All this goes to show that knowing where your food (and drink) comes from is key. There is less and less accountability to the consumer because we rely on large organisations to monitor safety for us, which in turn are heavily influenced by financial and political gain. If you don’t believe that there is a revolving door between FDA positions and board-level appointments within US based “Big Ag” (agriculture) then download a copy of the Food, Inc documentary and get watching.

The upshot? Know where the products you buy come from. Shop from local farmers and producers and ask questions about how their food is produced. Research the brands that you buy in grocery stores and cast your vote about what you are willing to accept with the dollars you spend. As a consumer, you are more powerful than you know. You should also do Nutrifit (my six-week nutrition course) which makes life a lot simpler. We start up again in September!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda