'Organic' food: worth the cost?

Those who shop organic pay the cost for their health-conscious habits.

                “For a lot of goods, it depends on whether you buy seasonally or not,” said Alex Batchelor, long-time employee of Native Roots, a Norman grocer that sells only locally-produced and organic foodstuffs. “But, for the rest of it, prices are generally higher, because it’s better quality.”

                According to Batchelor, the costs are higher than commercially-produced groceries because organic producers don’t use cost-cutting shortcuts that other producers use. In addition, he points out that the prices are artificially inflated due to the cost of certifying a product as ‘organic’.

                “To be USDA-certified ‘organic’ you actually have to pay the government to come out and certify your food,” said Batchelor, “so things that have the ‘USDA Organic’ logo on them are going to be certified-organic, and that’s good, but there’s going to be an artificial cost inflation due to that.”

                So why do shoppers continue to pay the higher price? According to Batchelor, there are three main incentives that drive the market – the desire to protect the environment and buy goods produced in a ‘green’ way; the desire to preserve and improve one’s health by avoiding harmful preservatives, additives, and pesticides that are often found in non-organic food; and, finally, the desire to eat foods with the best, most unadulterated flavor.

                Charles Reynolds, economics senior, is one such organic shopper. Reynolds claims to buy some, not all, of his groceries at Native Roots and other organic stores. For other goods, he turns to Wal-Mart.

                “I’ll definitely only [eat] organic eggs,” said Reynolds, “but I don’t think some stuff needs to be organic.” Along with eggs, Reynolds cites milk and produce as two other goods that he will only eat organic, willing to pay the extra money to avoid consuming growth hormones and pesticides.

                For goods like flour, sugar, and spices, Reynolds shops at Wal-Mart, claiming that the cost would outweigh the benefit of buying those at Native Roots.

                This cost-benefit analysis varies among consumers, but both Batchelor and Reynolds agree that many foods are worth the extra cost.

                “I’ll pay double the price of a red bell pepper at Native Roots than I would at Wal-Mart happily, because I’ll know it wasn’t showered in pesticides,” said Reynolds. “Health is worth an extra buck.”

'Hydration Stations' quench thirst and cut costs

           ‘Hydration Stations’ around campus enable students to quench their thirst at minimal costs to the environment and their wallets.

            The stations provide a virtually unlimited supply of free, cold, four-time-filtered water. The only thing students have to provide is a bottle to fill.

            Freshmen can fill up at the bottom of any of the dorm towers; students eating lunch at Cate Center can use the station near the north exit instead of buying a drink; those studying at the library refresh their minds and bodies at the station near the west exit.

            The stations enable healthy habits among students. According to David Fukuda, PhD student and graduate assistant at the Health and Exercise Science Center, pure, filtered water is the best beverage choice for the average college student.

            Also, the stations encourage students to consume less sugar through drinks; water is sugar-free, calorie-free, and costs nothing to students.

            The stations are also a way that the University of Oklahoma strives to reduce its carbon footprint. Rather than buying innumerable disposable water bottles per semester, many students carry one refillable bottle. This not only reduces the amount of money they spend, but also reduces the amount of waste the university produces.

            The ‘Hydration Stations’ help students and the university cut costs – in more ways than one. 

Frozen yogurt may melt away pounds

Students seeking a healthy alternative to ice cream as a summer treat can find it at Passionberri, located on Campus Corner, 762 Asp Ave.

            Passionberri’s main product is self-served frozen yogurt, although they also serve crepes, beverages, and similar sweets. Boasting health benefits, the frozen yogurt not only has less of the more unhealthy elements of ice cream, but also provides consumers with surprising nutritional benefits.

           

            According to employees, the yogurt, like ice cream, still provides protein and calcium. However, ice cream lacks an attractive characteristic of frozen yogurt: active yogurt cultures. The yogurt is probiotic, meaning it contains bacteria that occur naturally in the body, and that many can benefit from consuming. These bacteria aid in digestion, boost the immune system, and allow the product to be consumed by lactose-intolerant people.

            Also, most of the flavors are non-fat, and those that aren’t are low in fat. Toppings vary, from candy to fruit, allowing customers to customize their dessert.

            People seeking the traditional, tangy flavor of yogurt can enjoy Passionberri’s Natural flavor, only 25 calories per ounce. Those seeking a fruitier flavor can try the Pomegranate frozen yogurt at only 10 calories per ounce. 

Blending taste and nutrition

           Smoothie King, located 1129 Elm Ave, is now promoting low-calorie smoothies for springtime. Containing 300 calories or less, the wide variety of smoothie choices allows students to enjoy the nutritious beverages without sipping away their daily caloric intake.

           

            “With spring break coming, a lot of kids are sensitive about their weight,” said John Silman, owner of the Norman Smoothie King. “We’re promoting the lower-calorie smoothies for those kids that want to slim down.”

           

            Silman emphasizes the fact that smoothie calories, which come mainly from fruit, are different than calories from less healthy foods, like ice cream. According to him, a 300-calorie drink from smoothie king is more energizing and less fattening than a 300-calorie ice cream treat or milkshake.

           

            The store has a drink for everyone though, not only those who are trying to lose weight. Silman sells high-calorie, high-protein smoothies to students and athletes trying to build muscle, and even to elderly people who are trying to gain weight.

            Smoothie King may help students end the struggle between satisfying their sweet tooth and stifling their caloric intake, providing dozens of combinations that aid in weight loss, weight gain, or just healthy weight maintenance. 

Students scale walls for health

                 The University of Oklahoma Women’s Outreach Center promoted a healthy student lifestyle during the Climb for Komen event at the Huston Huffman Center. The event, which took place at Center’s rock climbing wall on March 23 and 24 at 6:30 pm, and March 25 at 4 and 6:30 pm, supported Susan G. Komen for the Cure, giving students a chance to rock climb while also providing information on how to prevent breast cancer with healthy fitness and nutritional habits.

                  The Women’s Outreach Center worked with Fitness and Recreation to organize the event. Komen Graduate Assistant Elizabeth Hart was a primary organizer, and emphasizes the importance of physical health as a preventative measure to take against cancer.

                  “A healthy lifestyle…is one of our four initiatives,” said Hart. According to Hart, physical fitness is part of such a lifestyle, and rock climbing is a form of exercise that can keep students physically fit.

                  Students who paid the $10 registration fee not only had a chance to scale the walls, learning rock climbing skills and strategies, but also received a free t-shirt, healthy snacks, and information on maintaining breast health. The registration fee proceeds all directly benefitted Susan G. Komen for the Cure.

                  Susan G. Komen for the Cure is an organization which focuses on educating students on breast cancer, and providing screenings and outreach.  This year’s event marked the 4^th annual Climb for Komen benefit put on by OU to support the organization.

                  The event encouraged physical fitness through rock climbing, but, according to Hart, a healthy diet is part of leading a healthy lifestyle. Healthy snacks were provided to reinforce the importance of nutrition.

                  “We will be having a parfait buffet, as I like to call it, with yogurt, granola, and fresh fruit,” said Hart. According to Hart, such foods are examples of the kinds of nutritious snacks that students should partake of to maintain dietary health.

                  Both men and women attended the event. Hart encourages men to participate not only because men are also susceptible to breast cancer, but to support their girlfriends, female family members, and friends.

                  “We work very much on the basis that everyone is different,” said Hart, “but breast cancer does not discriminate. 

Cafeteria gives students the choice to be healthy

                Upon entering college, students are faced with myriad new freedoms regarding schoolwork, time management, and social activities. The University of Oklahoma’s student cafeteria, Couch Restaurants, recently underwent renovations that expand another aspect of student freedom – choosing how to eat.

                  Officials say that the $10 million year-long renovation began in fall 2008 and equipped the cafeteria – commonly referred to as “The Caf” among students—with free wi-fi, LCD screen TVs, a new coffee shop, and an abundance of new food options. The cafeteria is now comprised of 14 different restaurants, providing students with a diverse array of options.

                  Students can find Greek food at the Athens restaurant, while Casa del Sol offers a Mexican-style menu. Italian dishes, like pizza and pastas, can be found at La Roma, and students craving frozen yogurt can find it at Freshens.

                  Most notable among these and other additions may be the university’s attempt to provide a wide variety of healthy options. The Vegetation Station offers dishes that are not only made with nutrient-rich vegetables, but, according to the Housing and Food Department, are vegetarian-friendly, vegan-friendly, and suitable for students with food-specific allergies.

                  “Salad Sensations in Couch is a great destination for everything salad,” said Chuck Weaver, Food Services Director, referring to the cafeteria’s salad bar. Located near the center of the Caf, Salad Sensations features dozens of fresh produce options, nuts, fruit, and other nutritionally-sound toppings.

                  According to Weaver, every restaurant in Couch Restaurants has the ability to produce vegetarian entrees.

                  “The Caf is full of choices,” said Tim Attocknie, Food Service employee. “There are healthy, low-calorie choices right alongside the less-healthy ones.”

                  Some “less-healthy” options were also part of the renovation. The Sooner Sweet Shoppe provides not only a full-service coffee bar, but also a dazzling array of dessert options, including cookies, pie, cheesecake, tarts, and other appealing sweets.

                  Attocknie emphasizes the fact that the cafeteria’s additions are important because students are no longer limited to a small number of dishes; they enable students to eat according to their own dietary desires, healthy or not.

                  “It’s upon the students to choose what they eat,” Attocknie said. 

"Willpower" seminar promotes student health

Free Wednesday seminars at the Huston Huffman Fitness Center are drawing students in during their lunchtime break.

A different subject is discussed every seminar, with the primary theme circling around health and fitness, especially for college students. 

Dubbed “Willpower Wednesdays”, the seminars take place in the Conference Room of the Huff, in the S.J. Sarkeys Complex. Students are encouraged to bring brown-bagged lunches to the 12 p.m. to 12:45 p.m. seminars.

“Willpower Wednesdays is cool because there is a different topic every week, and they are all interesting, so it…motivates you in a bunch of different ways,” said Charles Reynolds, economics senior.

Reynolds is like many of the attendees—drawn in by the idea of free, useful information. He first agreed to go with a friend, but decided to return after finding the information to be interesting and relevant to himself.

“It gives you ideas about how to eat best or workout most efficiently, so you learn a lot,” Reynolds said.

Topics vary to include nutritional advice, exercise-related information, and even tips to stay motivated. The seminar on Feb 16 discussed caloric intake and was called “Calories, how many should you be eating and burning.” The most recent seminar, which took place on March 2, also related to diet: “Delicious healthy recipes, bring yours to share too!”

Organized by the university’s Department of Fitness and Recreation, the seminars provide students with legitimate knowledge on how to stay physically healthy, officials say. Reasons for attending vary among students—some might want to know how to lose weight, while others may be interested in how to build up muscle—but everyone is drawn together by the common goal of achieving health and receiving valid information on how to do so.

           Students seeking a more fitness-oriented lecture might be interested in the upcoming April 6 seminar: “New to exercise? How to get started and stick to it.”  Those seeking more than motivation can attend the April 20 “Short distance race training” lecture to get tips on training and learn about the benefits of doing so.

Soy - the bean to milk for all it's worth

Soy milk is becoming an increasingly popular option in coffee shops around campus. Used as a substitute for cow milk, the latte's traditional key ingredient, soy milk provides a dairy-free alternative for those who cannot or choose not to consume dairy.

A starbucks beverage, the scrawled letter S
signifying that it is to be made with soymilk

As research uncovers the multitude of it's health benefits, many have taken to choosing soy over the other – a choice made out of preference, not necessity.

Originating in China, soy milk moved to the Western world and became popular among groups of people who were unable to drink cow milk and needed a substitute, like the lactose or casein-intolerant. In recent years, the product has left the niche market and emerged into the mainstream American diet.

The University of Oklahoma's campus exemplifies this change. In the Oklahoma Memorial Union, the vegan-friendly Laughing Tomato sells single-serving sizes of Silk; Cate Center coffee shop Roscoe's offers it as one of their milk options, along with 2 percent and whole; the Bizzell library's Bookmark Cafe proudly proclaims, on a laminated sign, that they are “now offering soy milk”.

“I'm lactose-intolerant, so I like that they offer [soy milk] instead of the regular kind,” said Elizabeth Parsons, a business sophomore who opts for soy milk in her morning cappuccino.

The lactose-intolerant percentage of the population isn't the only market for soy milk. Students prefer it as a healthier option than regular milk. According to all-soy-products.com, soy milk is as nutritious as - and in some ways better than - cow milk. The two have comparable amounts of protein, vitamin A and calcium. 

Saturated fat and cholesterol, however, are both found naturally and in abundance in cow milk. According to NutritionData.com, one cup of 2 percent milk contains three grams of saturated fat – 15 percent of a persons recommended daily allowance – and 20 mg of cholesterol. Soy milk, however, contains much less saturated fat and no cholesterol.

As students become more health-conscious, soy milk becomes an increasingly appealing option. It is emerging as not only a substitute for traditional cow milk, but as a preference.   

New arrivals brighten local farmers market

       New varieties of fresh produce are becoming available to University of Oklahoma students through the Laughing Tomato Farmer’s Market. Fruits, vegetables, and other goods sold here are locally grown and seasonal, so the store will soon offer types of produce that come with the spring season.

Students peruse the attractive display of
squash, cantaloupe, pineapple, peppers, and
other produce at the weekly Farmer's
Market around lunchtime last Friday, Feb. 20

       The Farmer’s Market, located in front of the Laughing Tomato restaurant in the Students Union, is part of the university’s attempt to expand sustainable, healthy dining options. From 10am to 5pm every Friday, students can browse through a colorful array of fresh produce, all of which is supplied by local farmers and vendors.

       “Squash, peas, and asparagus are new on the display,” said Andrew Fitzgerald, a student employee at the Laughing Tomato, noting recent arrivals to the store’s vibrant selection.

       Much of the stock is seasonal, becoming available soon after harvest. Burnt orange pumpkins roll in mid-fall, winter squash is sold in its season, and spring and summer bring options that were unavailable or not in peak condition during the preceding cold months, like watermelon, peas, asparagus, and grapefruit.

       Produce is best eaten soon after being harvested. As time passes, it loses nutrients, moisture, and flavor, diminishing its nutritional power. Packaging, storing, and shipping the produce lengthens the time that passes between harvest and consumption. Out-of-season produce has undergone these processes, making it conveniently available year-round, but not as tasty or nutritional as it once was. Eating seasonally, however, means that less time has passed since harvest, enabling people to consume produce at its best.

       Eating seasonally is also beneficial because produce that is grown in certain seasons yields benefits that are relevant to that season. For example, watermelons, which are a quintessentially summery fruit, contain large amounts of a carotenoid called lycopene. Recent studies from the University of Manchester show that lycopene acts as an effective skin protectant against sunburns—a hazard most often associated with summer. Another common threat posed by the summertime heat is dehydration. Watermelon, as its name may hint, has powerful hydrating properties. Many vegetables are like watermelon, providing defenses and benefits that are especially useful during the specific time of year that they are grown. Be this coincidence or a product of evolution, one can certainly conclude that produce is best eaten in season.

       The weekly farmer’s market not only provides seasonal produce, but also that which is locally grown. Doing so boosts the local economy by supporting Oklahoman farmers and vendors, and promises a better quality produce for many of the same reasons as supplying by season: the product has spent less time in crates, being shipped and stored across the country. According to the University of Oklahoma’s Housing and Food Department, approximately 15 percent of food served at the Laughing Tomato comes from a small business or an area farm. The weekly Farmer’s Market, however, is almost completely supplied by such sources.

       Much of the vegetables, for example, are supplied by Peachcrest Farms, located in Stratford Oklahoma. Grandma Opal’s Cookies, the producer of the popular whole wheat treats, is located in Hunter, Oklahoma. Also sold at the farmer’s market is organic peanut butter and honey peanut butter, made in Hollis, Oklahoma by Snider Farms Peanut Barn.

       New arrivals at the weekly farmer’s market will brighten the rainbow of assorted fruits and vegetables, guaranteeing students the most fresh and flavorful options.

Warm weather changes student appetites

            As the campus of the University of Oklahoma thaws, students emerge from hibernation to spend time outside, soaking up the first rays of spring.

            Campus corner comes alive, populated by strolling students casually seeking a snack. Gone are the days of battling the elements on Boyd Street for a sweet, creamy, warming beverage from Starbucks. Instead, many students are expanding their nutritive horizons, seeking lighter foods to complement the warming climate.  

“It’s the weather,” said Grant Guffey, manager at Campus Corner’s Pita Pit, located at 311 W Boyd St. “People aren’t hungry for this type of food in the winter,” he explained, referring to the restaurant’s vast range of fresh vegetables and healthy meats. Its menu meets the expectations that one might have of a restaurant with a slogan that reads 'Fresh Thinking, Healthy Eating'.

In the winter, a pita full of crisp veggies doesn’t trigger the appetite as much as foods that are hot, rich, and carbohydrate-heavy. These cravings are natural— according to WebMD writer Colette Bouchez, the body is inclined to gain weight in the winter, an evolutionary response from a time when humans needed an extra couple pounds of body fat to keep warm. Though this response is unnecessary for OU students today, who can keep warm in the winter by turning on their heaters, it continues to affect their eating decisions.

When warm weather strikes, students are more apt to seek out lighter hydrating foods, like fruits and vegetables, resulting in more business for restaurants like Pita Pit. According to Bouchez, colder temperatures trigger a "self-preservation" response, causing cravings for warming, high-calorie foods. Springtime brings a rise in environmental temperature, lessening these cravings. 

"I definitely eat more fruit in the spring" said Pat Moody, a business junior at OU. Moody is one of the students brought out to Campus Corner by the warm weather. Sipping a strawberry banana smoothie from Starbucks, he agrees that cravings change with seasons.

Moody is one of many students who are bidding farewell to winter, ushering in a fresh new season with tastes to match.