Great comments Shawn and Benjamin. It’s absolutely an interesting..and potentially controversial topic. I think keeping “eating locally” as basic, simple and authentic as possible is really the key here!

Thanks everyone for your comments! Salt’s a hot topic indeed. And I agree, we often blow certain issues/ingredients out of proportion and forget to look at the bigger picture - what we’re actually putting on our plates and in our mouths! A sprinkling of salt can do absolute wonders for fresh ingredients and should most definitely be a staple in our kitchens! Happy summer eating and lightly salting everyone!

As for veering away from “no fat” products, I’m right there with you Enid, couldn’t agree more! It’s amazing how positively our bodies respond when given real, fresh food as opposed to preservative, sugar/sweetener-laden items.

Molly, thanks for your comment, I hope you enjoy the recipe as much as I do! Sweet potato and black bean salad sounds amazing as well!
And Melissa, I agree with the ironic placement. Sometimes things are out of our control!

Dear Natalie - I hear you! It’s so easy to get bogged down by the numbers...and feel safe and comfortable with foods that you know “work” for you. I do think however, it’s a great step for you to recognize the need to branch and move away from the packaged stuff to dishes and foods that you truly enjoy! Kudos to you for testing the waters and taking charge at the farmers market. Keep up the great work!

Hi Cheryl,

I think choosing the type of “mint” is really based on personal preference. I typically see spearmint at my local farmers market. Whatever your tastebuds prefer, that’s what I’d opt for!

Hi again,
Thanks for all of your comments. Dear “Anonymous” -- your points are certainly well taken. Of course there are certain health conditions that require us to rely not only on our internal cues, but also external barometers like glucometers or medications that require us to eat at certain times of the day, often irrespective of hunger. The article was meant simply to shed a small amount of light around the benefits of listening to our bodies more frequently when it comes to basic hunger and satiety cues and cravings. And certainly, as this is a Health+Food column, it’s important to take health conditions into account as well. Thanks again for your thoughts.

Thanks for your comments Kelly and Lara. Glad you enjoyed the article! It’s amazing how much our diet can tell us about our health or nutrient deficiencies. Happy eating with instinct!

Snowbug: Don’t worry too much about searching high and low for “cold milled” only whole grain flours and other products. It’s simply something to keep an eye out for if you have a variety of whole grain products to choose from. That said, any whole grain product, whole wheat flour or bread is absolutely a step in the right direction. Work with what’s available and accessible to you and try to make the most nutrient-rich choices possible when you’re purusing the grocery aisles!
--Marissa

Erin:

That’s interesting you’ve found white ‘all-purpose’ flours to have more fiber than whole grain and wheat flours. In doing a quick analysis of a few varieties, here’s what I’ve found:
Spelt flour -- 7 grams fiber (per 1/2 cup)
Whole wheat/grain flour -- 7 grams fiber (per 1/2 cup)
White ‘all-purpose’ flour - 1.7 grams fiber (per 1/2 cup)

Was the “all-purpose” flour you spotted a particular brand? Was there extra-fiber added into it? Keep me posted, I’m interested to hear!