Can green smoothies “DEVASTATE” your health?

Sarah the Healthy Home Economist online recently posted an article about how green smoothies can “DEVASTATE” your health.  The content was so unsubstantiated that at first I refused to respond to it. But Amanda said, “She has a big audience and people are freaking out about it.”

Sarah cites the oxalates phenomenon, wherein a natural compound (oxalates) occasionally bind to calcium to cause kidney stones. (She infers, without citing evidence, that other more serious health consequences could also be possible.) Greens have oxalic acid in them. Sarah makes several logic leaps and concludes that no one should be drinking green smoothies.

I’m not going to promote her blog article by pointing to it here. She rates her content for how controversial it is. Controversy generates more readers, I guess. It also has the potential to do harm, if what you’re saying is (a) undocumented, (b) contrary to hundreds of studies about the benefits of greens, and (c) featuring a bizarre and untenable conclusion.

Just because someone posts stuff on the internet does not automatically endow that person with credibility. Her argument locks in on a detail — that greens are high in oxalic acid — and misses the larger picture.

Only one source is listed at the end of her article and none are quoted or referenced. The source is a PhD’s book on oxalates and autism and “chronic disorders,” but she never quotes the author or anyone or anything else, so I’m not sure how many of her claims came from this one guy, or what.

I don’t bet the farm on one book or one source. There are quite a few other sources that show that some of the anti-nutrients in our most nutrition-dense foods, actually work together synergistically for our health, rather than against it. I’ve done quite a few blog series on anti-nutrients such as oxalates, goitrogens, purines, and phytates, concluding that none of the anti-nutrients should generally cause people to avoid foods containing them.

Note that at the end of the article, Sarah says to eat greens, if you like them, but not very much. Always cook them, she says, and eat them with butter.

Wow! Really?

Let me quote Dr. Norman Walker in his book Fresh Vegetable and Fruit Juices: What’s Missing in Your Body?

“Spinach should never be eaten when cooked unless we are particularly anxious to accumulate oxalic acid crystals in our kidneys with the consequent pain and kidney trouble. When spinach is cooked or canned, the oxalic acid atoms become inorganic as a result of excessive heat and may form oxalic acid crystals in the kidneys.

“When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes. Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body.

“The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions in the body.

“When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium, even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. This results in such a serious deficiency of calcium that it has been known to cause decomposition of the bones.”

So according to Dr. Walker, what Sarah is telling her readers to do is really terrible advice.

One of my favorite sources is George Mateljan, because his staff, and his book The World’s Healthiest Foods, review and quote a tremendous amount of empirical data before making claims. Each section contains an extensive bibliography, and the conclusions are scientific and objective.

He says that a review of the peer-reviewed research reveals that the ability of oxalates to lower calcium absorption is small and does not outweigh the ability of those foods to contribute significant calcium to the diet, since spinach is rich in calcium.

So, one of the primary recommendations of most the sources I’ve read, to avoid stones forming in the body, is to get plenty of calcium from plant sources.

So, the high calcium content in spinach may actually inhibit the formation of stones, even though spinach is also high in oxalates. This is at least some logic or evidence, then, underpinning my theory that there are far more synergies than we currently know about in whole, raw plant foods leading to their clear, incontrovertible place (based on volumes of published research) as the necessary mainstay in our diet. We know that people the world over who eat mostly whole, raw foods simply don’t get sick. We don’t always know WHY.

So screaming that the sky is falling about one compound—in an entire class of our most nutritious foods—seems not only unwise, but even irresponsible, if you have an audience and give nutrition advice.

The jury is still out on so many of the issues Sarah the Healthy Home Economist takes strong, unilateral stands on. For instance, what really causes oxalic acid buildup. (She quotes ZERO evidence that greens do.) Whether greens are high in oxalates are only ONE issue related to whether they cause kidney stones. What if they also have dozens of other nutrient compounds, and fiber, that PREVENT stones from forming? A relevant example would be Mateljan’s review of the published, peer-reviewed literature on spinach, oxalates, and calcium as mentioned earlier.

After I investigated this issue, I wrote this in Chapter 1 of 12 Steps to Whole Foods:

“The research is not clear that restricting foods such as spinach helps prevent stones in those who have previously had them. Many researchers believe that dietary restriction cannot reduce risk of stone formation. In fact, some foods that were assumed to increase stone formation because of oxalate content (like black tea) have appeared in more recent research to have a preventative effect.

“Further, cooking has a small impact (about 10%) on the oxalate content of foods, with no statistically significant lowering of oxalates following blanching or boiling of greens. It appears that the nutritional advantages of eating raw greens continue to far outweigh any benefit of cooking them.”

And yet, with slim evidence, if any, Sarah says green smoothies can “devastate” your health and advises at the end of the article, “Skip the Green Smoothies!”

She undertakes no discussion of the true baddies that cause kidney stones:

Soft drinks

Sugar

Animal proteins

Salty foods (or any refined salt)

Oxalates in spinach (also strawberries, soy, and many other foods) can be difficult to digest for a tiny percentage of the population who are suffering from a few very rare disorders (absorptive hypercalciuria type II, enteric hyperoxaluria, primary hyperoxaluria). But let’s not throw the baby out with the bath water here. If you don’t have these disorders, and 99+% of those reading this don’t, greens are not just good food—they are powerful good medicine!

Leafy greens are the most nutrient dense foods on the planet, and cooking them as Sarah instructs kills 100% of their enzymes, and most of their vitamins and minerals, too.

Sarah the Healthy Home Economist uses hyperbolic words to terrify people that eating nutrient dense foods could kill them, but she cites no research whatsoever. She implies that cases of painful sex are on the rise (where does that data come from? Is there any data?) and that oxalates are a “possible culprit.”

There are no references to check, and the bigger issue to me is, if people develop kidney stones, or crystalline deposits in other parts of the body, are greens the real culprit? How would you isolate that factor? Show me the study that did.

It’s terribly unlikely that greens are why we have lots of kidney stones, since almost nobody in America eats very much green food.

And in addition to thousands of testimonials we’ve received, my own research (175 subjects) shows massive health benefits to the green smoothie habit, as published in my bestselling book, The Green Smoothies Diet. In that research, not one person reported kidney stones as a side effect of starting the daily green-drink habit. And yes, we asked.

Nutritionally, crystalline deposits are likely caused by highly acidic foods, especially salt, and not drinking lots of water.

So let’s minimize or eliminate the baddies, listed above. Let’s eat more of the foods that have been linked by hundreds of studies world-wide, to ideal weight and minimized disease risk.

(Dr. Joel Fuhrman does this best, in Eat to Live, quoting literally hundreds of published studies showing the benefits of eating plant foods. This is highly recommended reading.)

Let’s don’t kill greens with cooking, and slather butter on them.

If you’re worried about oxalates, let’s not “throw the baby out with the bathwater,” because people who don’t metabolize that anti-nutrient well need the nutrition in the leafy greens as much as anyone, if not more. Instead:

Let’s rotate greens, use a wide variety in our green drinks—not just spinach. Amanda says a friend of hers had oxalate issues and one took a calcium-magnesium supplement and the pain went away. Several experts I have read suggest getting more calcium from plant sources.

And, eat some good fats with your green smoothie, like avocado or coconut oil or flax oil, to increase calcium absorption. One of my favorite lunches is a quart of green smoothie, with some homemade guacamole and “corn chips” (organic corn tortillas, quartered with a pizza cutter and broiled on both sides, no oil or salt needed).

Is raw spinach bad for me?

Dear GreenSmoothieGirl:

I bought your book, borrowed my friend’s Blendtec, then bought my own after I learned how much I love the greensmoothiegirl way. I just returned from visiting my in-laws out of town and my MIL is trying to tell me cooked spinach is better for you then raw and in a smoothie. Please send me a good comeback.

Thanks, Jamie

Answer:   I have gotten literally hundreds of questions about this in the past few years due to a couple of references on the internet that spread extensively. In addition to my comments in The Green Smoothies Diet about oxalates (which is what your MIL is referring to) on p. 39, I also wrote a section in Ch. 1 of 12 Steps to Whole Foods on that topic (p. 30) and have written on it on this blog as well, a few times. Here’s one of those links.

 

But here’s more, from Theresa, a GSG reader, quoting Dr. Norman W. Walker in his book “Fresh Vegetable and Fruit Juices: What’s Missing in Your Body?”

“Spinach should never be eaten when cooked unless we are particularly anxious to accumulate oxalic acid crystals in our kidneys with the consequent pain and kidney trouble. When spinach is cooked or canned, the oxalic acid atoms become inorganic as a result of excessive heat and may form oxalic acid crystals in the kidneys.” (p. 62).

“When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes. Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body.”

“The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions in the body.”

“When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. This results in such a serious deficiency of calcium that it has been known to cause decomposition of the bones.” (p. 63)

We learn, over and over, the value of eating foods in their raw form. When I returned from Portland, someone contacted us wanting to return their 12 Steps kit, very alarmed, saying, “I talked to my doctor and he said raw foods are bad for me!” What a tragedy that any health-care practitioner says this and people organize their entire diet around it. To be very simple: raw food is in its most   natural state and most easily accepted by the body. Watch animals in nature: do they cook their food?

the virtues of coconut water

Stacy S., organizer of my San Diego event last week (I will blog about it this week, just waiting for photos), that I should write more about coconut oil. How about the liquid, or water, of the coconut? Thanks for the help on this, Jenny Cook:

It’s an amazing alternative to water – low in calories, zero fat, and lots of naturally occurring nutrition including potassium, magnesium and calcium, fiber, proteins, antioxidants, vitamins and minerals. It rehydrates you 3 times faster than water itself.

It’s a natural sports drink that stands apart from the blue-dye, chemical-sweetener-added competition. It is isotonic and contains more potassium than a banana and the perfect balance of electrolytes.

It has the same osmotic pressure as that of blood plasma, which means it can be safely administered as an intravenous fluid. In fact, it was used during WWII in emergency transfusions to replace blood plasma and save the lives of many wounded soldiers in the Pacific. Coconut water has also been used to treat cholera because of its electrolyte properties. Think of it as your own natural blood transfusion.

Secondly, it’s a very clever, wholly natural sports drink that knocks spots off the factory-created competition. It is isotonic and with more potassium than a banana and the perfect balance of electrolytes. Its just a natural and far more healthy alternative to mainstream sports drinks.

But the benefits don’t stop there. Coconut water is a natural diuretic that helps to dissolve kidney stones. It has oodles of potassium, which helps the body to fight water retention, muscle cramps and heart irregularities.

The calcium in coconut water is an important mineral for bones and teeth. It also plays a role as an electrical conductor in nerves and muscles.

Sodium is also needed in the body to maintain life. This vital electrolyte plays a number of roles to support health and wellness. Potassium and sodium interact electrically within the cells and outside the cells in the blood plasma and this is required for cardiac contractions, skeletal muscle movement and nerve impulses.

Coconut water helps dissolve kidney stones. It’s a natural diuretic, with lots of potassium, which helps the body fight water retention, muscle cramps, and heart irregularities.

It’s calcium rich, supporting strong bones and teeth. The highly bioavailable calcium plays an important role as an electrical conductor in nerves and muscles.

Sodium is an important electrolyte supporting wellness. Potassium and sodium interact electrically within and without cells in the blood plasma, aiding cardiac contractions, skeletal muscle movement and nerve impulses.

Coconut water also has fiber, protein, antioxidants and dozens of other nutrients. It takes 9 months to draw the water up from the earth through the trunk, into the nut and develop. We should appreciate the miracle that is the young coconut.

As more is known in the mainstream about coconut water, it will become harder to obtain. I am already having a hard time buying young coconuts–which are sold as a drink all over Asia, the Pacific, and many other places in the world I have been in the past several years.

I recommend buying cases of canned coconut water and keeping it in your long-term storage for emergencies. It’s a power food. And it has the benefit of tasting lovely. Coconut water is in my Hot Pink Breakfast Smoothie every morning (Ch. 10 of 12 Steps), which may be part of why I suffer from no chronic health conditions at age 44.

Reversing osteoporosis

I got this from Jackie on my customer support team:

“We’ve been getting a lot of people asking about whether you can reverse osteoporosis. Can you address this on the blog?”

First of all, we have to stop believing, as a culture, that drinking cow’s milk is some kind of insurance against osteoporosis. The U.S. has one of the highest rates of osteoporosis in the world AND the highest dairy consumption! The other highest rates of osteoporosis in the world are the other highest dairy-consuming nations. (Perhaps this is partly because in North America and Europe, we don’t get enough bone-building Vita D from the sun–but clearly guzzling milk by the gallon isn’t helping us build strong bone.)

Some of the lowest rates of the disease are found in countries that consume NO dairy products, such as in African nations where it’s virtually unheard of.

Dairy products have calcium that is about 32% bioavailable to humans, whereas leafy greens are over 60% bioavailable. (Plus dairy products are mucous-forming, they are pasteurized to kill all the helpful enzymes, and full of bovine pus, antibiotics, and growth hormones.

An exception to all those problems is to buy raw, organic milk and make kefir or yogurt from it. The fermenting process breaks the proteins down and avoids the body’s reaction of producing mucous to flush it out.)

So if we need more useable calcium rather than more calcium, greens are the most bioavailable source. I don’t mean to sound like a broken record here, but greens cover a multitude of sins.

And let’s not forget about our soda-drinking habit. If we’re guzzling pop by the liter, we’re draining the bones of calcium because of the massive amounts of phosphorus the body has to work overtime to neutralize. Check out my sources in Ch. 1 of 12 Steps to Whole Foods: kids who drink sodas have three to four times higher risk of bone fracture than kids who don’t. Kids only gain bone mass for 20 years or so, so it’s a crime to let them drink soda. “You can’t recapture your youth” has another important meaning…..you get only once chance to build bone mass.

I can’t promise anybody they’ll reverse anything. That wouldn’t be ethical. Prevention is easier than reversal. But I will tell you that I get emails EVERY SINGLE DAY about exciting stories of chronic conditions reversing, using the practices I teach.

I often have readers of my blog say, when I see them in public, “Is it really true you wore glasses when you were 20 and now you have 20/20 vision at 43?” I don’t know if I have 20/20 vision, but I did 4 years ago when I was last checked. And I didn’t have surgery or any other corrective actions.

I don’t know why that happened except that I juiced or blended vegetable and green juices for years and now eat 20+ servings of vegetables, greens, and fruits every day.

You can take MSM, or chondroitin, or whatever, to reverse osteoporosis, but I don’t think the studies show impressive results. What I have much more faith in is food and good lifestyle practices. Don’t drink or smoke. Breathe fresh air, find ways to release stress like yoga, let go of anger and guilt and resolve your emotional issues, and drink lots of water.

Raw green food and kidney stones

I have more requests to address oxalates.

It’s another one of those “they” things: first they tell us greens are good for us, and then they tell us oxalates will cause kidney stones and other problems.   Many people are fearful of kidney stones since they’re not only common (estimates are than 10 to 15 percent of Americans are diagnosed at some point), but also terribly painful.

Here’s the thing: it’s a gross oversimplification to say greens contain oxalates, oxalates cause kidney stones, and so you shouldn’t eat greens.   First of all, calcium is so plentiful and highly bioavailable in greens, and calcium binds to excess oxalates to render them harmless and easily removed from the body.   With all but a few serious health problems where specific nutrients are banned by your doctor, green foods are VITAL and should be eaten DAILY.   Some evidence says BLENDING oxalate-rich foods neutralizes it–voila, green smoothies!)

Foods high in oxalates include soy, beer, wheat, nuts, beets, chocolate, rhubarb, spinach, and strawberries.   I eat wheat, nuts, beets, chocolate, spinach, and strawberries regularly, most of them daily.   But if you have a problem with kidney stone formation, I would address eliminating three deadly S’s rather than greens: SODA, SUGAR, AND SALT.   Those chemically upset your body’s ability to utilize minerals like calcium and magnesium, leading to stones.

I know a schoolteacher who suffered with stones and eventually kidney failure, probably because for 30 years she didn’t want to have to leave her classroom to go to the bathroom, so she avoided drinking water.   Drink LOTS of water to avoid kidney stones!

raw food diet: why not raw meat?

Talking more about the raw food diet here.Most raw foodists don’t eat animal protein (supermodel Carol Alt is an exception).See my book review here of The China Study http://greensmoothiegirl.com/reviews.html or read the book for why.I won’t go into detail, since I often talk about that huge study in great detail on this site.

But also, while carnivores have high hydrochloric acid concentrations–so they can digest unchewed meat–humans don’t.We put a tremendous strain on our ability to digest, particularly on our kidneys and liver, when we eat meat, even raw.The uric acid in the meat has to be neutralized, causing our body to struggle to find enough alkalinity and ultimately robbing calcium from the bones.Plus meats are high in phosphorus, leading to more bone loss.

What about OXALATES in spinach?

Dear GreenSmoothieGirl: Some people think you should lightly cook your spinach and other greens before eating them. Is it safe to eat them raw?

Answer: This is an excerpt from Ch. 1 of my e-book, 12 Steps to Whole Foods.   It is both safe and good to eat spinach raw, which I have done every day for 15 years. Cooking, by any method, kills 100% of the greens’ enzymes.

A popular and growing theory and opinion among those interested in nutrition is that greens (especially spinach) are high in oxalates and should be avoided because oxalates cause kidney stones or gallbladder problems, since oxalates may interfere with absorption of calcium from the body.   Another popular opinion is that cooking spinach renders the oxalates harmless.

In fact, a review of the peer-reviewed research reveals that the ability of oxalates to lower calcium absorption is small and does not outweigh the ability of those foods to contribute significant calcium to the diet, since spinach is rich in calcium.   A few rare health conditions require oxalate restriction: absorptive hypercalciuria type II, enteric hyperoxaluria, and primary hyperoxaluria.  These are not the more common condition wherein kidney stones are formed.   The research is not clear that restricting foods such as spinach helps prevent stones in those who have previously had them. Many researchers believe that dietary restriction cannot reduce risk of stone formation.   In fact, some foods that were assumed to increase stone formation because of oxalate content (like black tea) have appeared in more recent research to have a preventative effect.

Further, cooking has a small impact (about 10 percent) on the oxalate content of foods, with no statistically significant lowering of oxalates following blanching or boiling of greens.   It appears that the nutritional advantages of eating raw greens continue to far outweigh any benefit of cooking them.

Two other classes of nutritional compounds, purines and goitrogens, are found in some leafy greens such as spinach.   Eating “excessive” amounts of spinach or cruciferous vegetables (broccoli and cauliflower, for instance) containing these compounds can be a problem for people who suffer with gout, kidney stones, or low thyroid hormone production.   These chemical compounds are also found in peanuts, strawberries, soy products, and other foods as well.   Lightly steaming these foods may help, as well.   However, the literature seems to support that a few weekly servings of these foods is a good idea for almost everyone.

Need motivation to eat less meat and more plants? . . . part 3 of 12

More today on whether dairy products contribute to health:

 

Calcium absorption rates according to the American Journal of Clinical Nutrition:

                      Brussels sprouts                       64%

                      Mustard greens                       58%

                      Broccoli                                           53%

                      Turnip greens                         52%

                      Kale                                                     50%

                      Cow’s milk                                 32%

 

Suzanne Havala is a fellow of the American Dietetic Association (ADA) and says this:

“Milk is species specific.   Each species’ milk is tailor-made for its own kind.   So how on Earth did people start drinking milk from cows?   Even adult cows don’t drink cow’s milk.   And if we drink cow’s milk, why stop there?   Why not drink dog’s milk?   Or bear’s milk?”

 

Neal Barnard, M.D., is president of the Physicians Committee for Responsible Medicine.   He said this:   “The dairy industry continues to whitewash the dangers of cow’s milk.   The ubiquitous ‘milk mustache’ campaign makes misleading claims about milk preventing osteoporosis, lowering blood pressure, and enhancing sports performance.   Recent studies, including the Harvard Nurses’ Health Study, have show that milk offers no protection against broken bones.   And, unlike prescription drug ads, the mustache ads don’t reveal the many unwanted side-effects of milk, among them increased risk of prostate and ovarian cancer, diabetes, obesity, and heart disease.”

 

Tell me: Is the “Got Milk?” ad campaign seeming stupider and more dishonest to you, every time you see a new paid celebrity with a milk mustache on the side of a bus? Eat less dairy and get your calcium from plant foods instead!

Parenting Skills for Young Children

My next week of blogging will be about one of my favorite topics, possibly the #1 question I am asked—and the one I care about most.   How do I get my kids to eat right?   That is, parenting skills for young children when it comes to food and nutrition.   These blogs are derived from the introduction of my program 12 Steps to Whole Foods.

Taking on the 12 steps in the program is a worthy goal for anyone, and you can make these changes whether or not you have children, and whether or not they live at home.   But one of my greatest passions in life is to help parents understand the importance of excellent nutrition early in life and implement strategies to achieve it.   So if you have children at home (or are close to people who do), this is for you.

I have found dieticians to be largely useless and sometimes harmful in the way they teach mothers about nutrition.   (I’m sure truth-seeking dieticians do exist, however.)   Keep in mind that these are the folks designing the menus in school and hospital lunchrooms.   (Enough said?)   It’s not their fault: they are taught curricula heavily influenced and even written by the wealthiest industries in America: the dairy and meat conglomerates.

My experience is that dieticians feel their main job is to push milk and dairy products, because they have been taught that these products create strong bones and teeth.   I spoke with a dietician recently who had never heard of the ingredients in my Appendix A (whole-food sweeteners and other nutrition products you can find in health food stores).   She taught in a class I attended that getting your child to drink “flavored” milk is a great idea. By that she means hormone- and antibiotic-contaminated milk with pink chemical dye and plenty of sugar added.   Dieticians also believe that to get protein, you need to eat plenty of animal flesh.

I have looked elsewhere for my own nutrition education and strongly recommend you do the same, to increase your nutrition-related parenting skills for young children.   I don’t advocate for vegetarianism, but rather for increasing whole plant foods in the diet.   But the most bioavailable sources of calcium for humans are not found in the milk of other animals.   And protein is manufactured and utilized by the human body very well when the range of amino acids (the building blocks of proteins) in whole plant foods are supplied as fuel.   We need look no further than our vegetarian cousins, the primates, for evidence of this.

 [more tomorrow]

Throw Away Your Television

With more than one-third of America’s children overweight, we have TV to thank (more importantly, our choice to indulge in it).   Throw away your television (or at least leave it mostly off) for two reasons.

One, kids are burning fewer calories because they aren’t exercising while they watch hours of TV.   Most parents remember childhood being about riding bikes and playing sports.   Today’s kids spend an average of four hours a day watching TV or videos, almost 2 hours listening to music, and at least an hour on the computer.   Although some of that time overlaps (kids doing two things at once), none of them involve stretching either the muscles or the brain.

Two, while they’re watching all that TV, they’re being bombarded with their favorite characters such as SpongeBob and Shrek selling burgers and fries, Skittles, and Pop Tarts.   Kids aged 2 to 7 see 12 food ads a day–that’s 4,400 per year, according to a Kaiser Family Foundation study.

It’s not that hard to get kids off soda.   And it’s not that hard to control their TV watching, either.   Parents can and should set limits–it’s not exclusively the schools’ job.   We have to compensate for funding cuts that mean that gym classes are becoming the exception rather than the rule.   When they get home from school, they should be moving their bodies, doing something they like so they learn that being fit is fun, not a chore.

A contributing factor to kids’s bones bowing and breaking at skyrocketing rates is that fewer than one-quarter of them are getting enough calcium–and what they do get is robbed by the massive amount of phosphorus in soft drinks.   But also, you need Vitamin D to absorb calcium and harden bones.   And kids certainly aren’t outside getting Vitamin D from the sun.   They’re inside on the computer, playing video games, and watching TV.

Finally, setting an example is critical.   Obesity expert Dr. Bob Whitaker at Temple University says, “‘Do as I say, not as I do’ didn’t work with smoking and it won’t work with exercise and eating either.   If you want your children to be healthy and fit, you must live the lifestyle, too.”   We might start with this simple step: throw away your television, or at least turn it off a lot more.