Balanced U

Balanced U


  • Our bodies are programmed for a diet of leaves, roots, lean meats and few fruits, sweets and fats.

  • Greek, Mediterranean, and Japanese cultures have more centenarians than any other culture. The key common trait? Lots of fish in their diets.

  • Fruit and vegetable production uses less energy than animal production of any kind.

  • Foods grown and produced in the USA have a lower carbon footprint than foods secured from outside the United States.

  • Organic foods lose their environmental benefit when we eat them out of season because they have traveled thousands of miles to reach us, offsetting any carbon footprint reduction from organic harvesting.

  • Sustainable seafood means that species are not overfished, the fishing practices do not threaten other species, and the fish is not contaminated with mercury.

  • Skipping meat just one day a week will reduce your personal carbon footprint and won’t negatively impact your protein intake. Eat beans, lentils, nuts and seeds if you are worried about protein intake.

  • Everything we eat has a carbon footprint from our first cup of coffee to our last midnight snack. Deprivation is not the key to reducing carbon footprint, awareness is.

  • Local choices are just as important as seasonal produce choices.  Very few people in the USA could eat lettuce in winter before the development of greenhouses, railroads and refrigerated transportation.

  • Processed convenience foods have a higher carbon footprint than any whole food. This includes any soy or meat analogues.