Christopher Ranch

If you’ve ever downed gallons of water to quench a never-ending thirst, gazed at your puffy calves and ankles turning into kankles, or wondered why your favorite ring is now choking the life out of your finger, you know what salt can do to you. These are a few of the noticeable consequences of consuming too much salt, but what’s more frightening are the effects you can’t see.

Your body needs some salt to help maintain the right balance of body fluids, transmit nerve impulses, and help your muscles contract and relax, but too much salt makes your heart work harder to move blood through your blood vessels, thereby increasing the pressure in your arteries. This barrage can lead to the development of high blood pressure, which in turn can lead to heart disease, kidney disease and stroke. Twenty five percent of American adults have high blood pressure but many don’t know it because this “Silent Killer” can be symptom free.

 The recommended daily allowance for sodium is about 2400 mg but the average American consumes about twice that amount! Sodium occurs naturally in many foods but most sodium intake comes from packaged or processed foods and chemical additives like sodium chloride – table salt. 

 What’s a body to do? Eat fresh, unprocessed food and cut back on the salt – way back. I can hear you saying “food just doesn’t taste as good without salt” (I’ve said it myself), but Christopher Ranch has a bold solution:  ADD FRESH GARLIC INSTEAD OF SALT. Using one teaspoon of fresh garlic in place of one teaspoon of salt can eliminate 580 mg of sodium – and increase the flavor of your food! 

 Hmmm, less salt, more flavor… sounds like a win-win situation to me – for you, your heart and your health. All it takes is a little diligence and lots of garlic, most preferably Christopher Ranch California Heirloom Garlic.

Valentines aren’t the only hearts receiving recognition throughout February.

February, dubbed “American Heart Month” since 1963, is a month dedicated to raising awareness of heart health and mitigating cardiovascular disease; the number one killer in the U.S.

Well, we might be able assist… California heirloom garlic – a natural antioxidant boasting high concentrations of essential vitamins and minerals – is widely regarded as a combatant against various heart-related conditions, including strokes, heart attacks, high blood pressure, high cholesterol, obesity, kidney failure, blood clots and more.

Statistics emphasize the severity of cardiovascular disease, considering:

* nearly every 25 seconds, an American will experience a coronary event

* nearly every minute, an American will die from a coronary event

* in 2009, an estimated 785,000 Americans had a new coronary attack

* two-thirds of Americans are overweight or obese and one-in-three adults lives with high blood pressure (the most critical risk variable for heart disease), according to statistics from the Centers for Disease Control and Prevention and the American Heart Association.

So, how can you take preventative measures against heart disease?

“A healthy diet and lifestyle are your best weapons to fight cardiovascular disease,” according to the American Heart Association. The organization offers several suggestions for nutritious eating choices; many of which point to fresh garlic consumption, including:

* Eat a variety of nutrient-rich fruits and vegetables to help control weight and blood pressure. California heirloom garlic, which is 100% natural, boasts high levels of vitamins and minerals, including vitamins B and C, calcium, iron, potassium, phosphorous, zinc, allicin and more

* Minimize foods high in dietary cholesterol; aim to eat less than 300 milligrams of cholesterol daily. Studies indicate fresh garlic helps reduce cholesterol, thin blood and burn fat;

* Select and prepare foods with little or no salt; aim to consume less than 2,300 milligrams of sodium daily. Fresh garlic is a healthful alternative to salt, as substituting one teaspoon of fresh garlic for equal salt will eliminate 580 milligrams of sodium.

Additionally, garlic-focused medical trials reinforce the belief that fresh garlic is capable of boosting heart health.

For example, when researching the correlation between consuming fresh garlic and alleviating blood-pressure levels, Dr. Kurt Reinhart, assistant professor of pharmacy at Wingate University School of Pharmacy, found a solid inverse relationship in patients with hypertensive blood pressure above 140mmHg.

“I think patients looking to lower blood pressure can safely be recommended to consume more raw garlic,” said Dr. Reinhart, as garlic reduced blood pressure in the hypertensive group by nearly 16/9 mmHg.

Furthermore, fresh garlic’s ability to help hinder cardiovascular disease is one variable earning the vegetable recognition as a SuperFood – a food equipped with nutrients proven to enhance consumers’ longevity and prevent disease, said Dr. Steven Pratt, author of ‘SuperFoods HealthStyle: Proven Strategies for Lifelong Health.’

“Most people die of a cardiovascular disease or cancer, so if you eliminate heart attack, stroke, lung, colon, prostate and breast cancer, you’ve eliminated what kills most people,” Dr. Pratt said of fresh garlic’s role in fighting medical conditions. “Anything that lowers the risk of cancer and thins the blood, with an aspirin like effect, and tastes good, is good.”

Keep your heart healthy in February – and the other 11 months in the year. Eat fresh California heirloom garlic.

Sustainability. Locally sourced ingredients. Nutrition.

These concepts ranked among the popular 2010 menu trends, according to the recent “What’s Hot in 2010? survey of more than 1,800 member chefs from the American Culinary Federation.  Here at the Ranch, we embrace all three.

Sustainable – Christopher Ranch follows a comprehensive sustainability program throughout all levels of operations, starting with our garlic, which is grown as environmentally friendly as possible. We rotate our crops every four years to preserve the quality of the soil, apply drip irrigation to one-third of our garlic crop – achieving 10% water savings annually – and apply fertilizer and pesticide levels that are 50% below suggested levels. Further sustainable practices include a packaging line that is 90% recyclable – moving toward increased compostability; transitioning one-third of our forklifts to electric; using an ozone cleaning system to minimize chemical use during equipment cleaning and more. To read more about Christopher Ranch’s sustainability practices, click here.

Locally sourced ingredients – We offer heirloom garlic, grown in California, year round. While opinions vary on what constitutes local, California-grown garlic is definitely more local than the alternatives from China, Argentina, Mexico, etc.

Nutrition – Fresh garlic is believed to offer tremendous medicinal value, equipped with various nutrients, like vitamins B and C, selenium, calcium, iron, phosphorous, allicin, potassium, zinc and many others. Research suggests fresh garlic can battle numerous health conditions, including high blood pressure, high cholesterol, cancer, strokes, diabetes, obesity and others. Interestingly enough, studies conducted by the National Food Laboratory showed that California heirloom garlic contains higher levels of valuable oils and nutrients – vitamins, amino acids, proteins, etc. – than Chinese, Mexican and Argentine garlic, indicating a healthier, more flavorful garlic.

If you’re looking for an ingredient to help make your menu one of the trendiest in 2010, keep it sustainable, local, and nutrititious with California heirloom garlic.

Move over Botox and facelifts.

Hello, grapefruit, almonds, avocados and garlic.

Why pay for chemicals and surgery, when there are various healthful foods and beverages that can also help prevent aging, in addition to strengthening your health, increasing your energy and improving your mood?

In the book – “Eat This, Not That! 2010: The No Diet Weight Loss Solution”, authors David Zinczenko and Matt Goulding identify eight foods – eggs, green tea, garlic, grapefruit, Greek yogurt, avocado, bell peppers and almonds – which can help accomplish all four, according to a recent article – “8 Perfect Stay-Young Foods” – on Yahoo! Health.

With the holidays – and copious amounts of food – looming ahead, I’m all ears.

So, what, exactly, makes these foods so nutritious and beneficial?

Eggs – Considered a great food for weight loss, one egg contains only 72 calories, but 6.3 grams of high-quality protein and valuable vitamins, including B12, A and E. A study in the International Journal of Obesity concluded that those on a calorie-regulated diet who are obese/overweight, can drop weight 65% quicker by substituting eggs for bagels for breakfast. Not to mention, people consuming four eggs per week had considerably reduced cholesterol levels than those consuming less than one.

Green Tea – If you’re looking to extend your lifespan, drink up. A 2006 article published in the Amercian Medical Association, which tracked more than 40,000 Japanese adults for a decade, concluded that after seven years, participants who drank five or more cups of tea daily, were “26% less likely to die of any cause, compared with those who averaged less than a cup.” Longer lives can likely be attributed to catechins, the antioxidants found in tea plant leaves, which also are believed to help reduce weight by jump-starting metabolism, according to a separate study.

Bell Peppers – Immune system looking for a boost? Bell peppers, especially the colorful red, yellow and orange peppers, can help bolster immune capabilities, enhance communication between cells, fight sun damage and lower risk of cancer in several forms, due to carotenoids, a powerful antioxidant that is responsible for the vegetable’s bright colors. Chili peppers also are equipped with carotenoids and vitamin C, as well as capsaicins, which studies suggest can battle headaches and arthritis and strengthen metabolism.

Avocados – This rich fruit plays a role in minimizing risk of heart disease, as the good fats avocados store – monounsaturated fats – can help lower cholesterol, reduce the likelihood of stroke and heart disease and decrease additional fats in your bloodstream. You don’t hear “good fat” associated with many foods, so eat up!

Garlic – Garlic is a natural medicinal healer for (what seems like) nearly all medical conditions – especially cardiovascular disease. It is allicin, the sulfur compound in garlic, which is believed responsible for its medical benefits, including its antiviral, antibacterial and antioxidant capabilities. Allicin is not present until garlic is chewed, crushed, cut, smashed, etc., but once the compound is released, fresh garlic can then begin fighting heart disease, high blood pressure, high cholesterol, diabetes, cancers, strokes, etc.

Almonds – Eating one ounce of almonds – or 23 nuts – daily, generates almost nine grams of oleic acid – a monounsaturated fat believed responsible for numerous health boons, including strengthened memory. Almonds also can help fight hunger, since nearly one-quarter of an almond’s calories are comprised of fiber and protein.

Grapefruit – New Year’s is right around the corner, and losing weight always seems to be the most common resolution. If this sounds familiar, start stocking up on grapefruit, as the fruit has proven powerful in weight reduction. For example, in an experiment at the California-based Scripps Clinic that observed 100 obese people, participants who ate half a grapefruit with each meal lost 3.6 pounds – on average – during the 12-week trial. Many lost at least 10 pounds, while the controlled group only shed 1/2 pound. Grapefruit, according to the test results, also can enhance the body’s ability to metabolize sugar, seeing as those who consumed the fruit also experienced a drop in insulin levels.

Greek Yogurt – If overeating is a concern, Greek yogurt is likely a good idea, as its protein saturation causes the snack to appease your hunger, more like a meal. Furthermore, a single cup boasts nearly a quarter of your day’s suggested calcium intake. A plus, considering tests indicate people on calcium-heavy diets eliminate body weight more rapidly, with one study citing that those on such diets “lost 70 percent more body weight than those on a calorie-restricted diet alone.”

* Information attributed to “8 Perfect Stay-Young Foods” article

Heading to the grocery store. Checklist looks like:
1.) Eggs
2.) Green Tea
3.) California Heirloom Garlic
4.) Grapefruit
5.) Greek yogurt
6.) Avocado
7.) Bell Peppers
8.) Almonds

At last week’s joint hearing of the Senate Select Committee on Obesity and Diabetes, “Exploring The Link Between Sugar-Sweetened Drinks & Obesity,” we heard how different sugars in different forms can trigger varying levels of harm to the body.

For example, sugars – such as sucrose and high-fructose corn syrup – found in sugar-sweetened beverages (like soda, Vitamin Water, Gatorade, juices, teas, etc.) can be particularly detrimental. These sugars increase caloric intake and strengthen the risk of obesity-related and cardiovascular conditions, including high cholesterol, high blood pressure and high-fasting insulin – all of which are early diabetic signs, according to several panelists and various studies, such as UCLA’s “Bubbling Over: Soda Consumption and Its Link to Obesity in California.”

Therefore, a strong relationship exists between drinking sugar-sweetened beverages and diagnosis of obesity and diabetes – a debilitating disease that can cause amputation, kidney failure, blindness and others, according to panelists, like Kelly D. Brownell, Ph.D. and co-founder and director of the Yale University Rudd Center for Food Policy and Obesity and Francine Kaufman, M.D. and chief medical officer and vice president of global medical affairs at Medtronic Diabetes, director of the Center for Endocrinology, Diabetes & Metabolism at the Children’s Hospital of Los Angeles, director of the Comprehensive Childhood Diabetes Center and author of “Diabesity: The Obesity-Diabetes Epidemic That Threatens America – And What We Must Do To Stop It.”

Obesity and diabetes, panelists said, are assisting in the rise of such alarming health and economic numbers, as:
- 24 million Americans have diabetes;
- 1 in 3 children are expected to contract diabetes;
- Diabetes causes more deaths than breast cancer and AIDS;
- $174 billion in health care costs were attributed to diabetes in 2007;
- There are 164,000 youth with Type 1 and Type 2 diabetes.

Therefore, the argument stands that lowering intake of these beverages would lower the population’s obese and diabetic, as well as health care dollars spent on the diseases.

The opposing side states calories are calories, and you can’t point such a strong, accusatory finger at sugar-sweetened beverages, as numerous variables facilitate obesity and diabetes, argued Maureen L. Storey, Ph.D. and senior vice president of science policy at the American Beverage Association.

There was, however, one element that both sides agreed upon – “diabesity” is a rapidly escalating issue in the U.S. and needs to be combated before its severity increases.

This is where fresh garlic – particularly California heirloom garlic – enters the equation.

Numerous studies suggest fresh garlic can help fight obesity, cardiovascular conditions and diabetes, with its natural digestant and anti-inflammatory properties and ability to help control heart rate and lower cholesterol. This ability is largely attributed to the sulfur compound, allicin, activated in fresh garlic when it’s chewed, crushed, cut, sliced, etc., and two different compounds – alliin and alliinase – are combined.

Now, just to be clear – we at Christopher Ranch are not doctors, and we’re not claiming that fresh California heirloom garlic can cure obesity and diabetes. Far from. Rather, we’re sending a friendly reminder that consuming fresh garlic is one simple, natural step to build a healthier body to help contest such diseases.

Popping a clove a day might help keep the doctor away.

The days of corn dogs and tater tots for lunch might soon be over.

Perhaps to the chagrin of K-12 students throughout the U.S. – what kid doesn’t consider tater tots one of the essential food groups? – much-needed nutritional reform is likely on the way, which will give school meals a makeover that looks more like salads, apples, carrots and sandwiches and less like fiesta pizza, chicken nuggets, hot dogs and sloppy Joes.

The health wave might take some getting used to for the 40-million kids eating school meals, accustomed to traditional pizza and cheeseburgers, but our kids – and population – are among the most unhealthy and obese in the world, and in real danger of serious health conditions linked to unhealthy eating habits, which, scaringly, have been reinforced at schools.

Our kids are the future, and they deserve to lead a long, healthy life.

The produce industry, through the advocacy of the United Fresh Produce Association, strongly supports such menu changes, which haven’t been revamped in 14 years.

Such moves for nutritional change include:

1.) The Child Nutrition Act expired in September, and there are hopes the program will be renewed and expanded to incorporate additional and more accessible fresh produce. United Fresh, according to a release, has several suggestions for the act, including:
- Enacting a national “Salad Bar In Every School” policy.
- Increasing the current reimbursement rate for all school meals to reflect rising food, labor and transportation costs and to meet current nutrition standards and the Dietary Guidelines.
- Urging USDA/AMS to significantly expand its commodity purchases of fresh and fresh-cut fruits and vegetables for schools.

2.) The Institute of Medicine’s “School Meals: Building Blocks for Healthy Children” report has quantified the portions of healthy foods that need to be incorporated into school menus, according to a release, including:
- Increasing the amount of fruit offered in school breakfast to one cup per day for all students.
- Increasing the amount of fruit offered in school lunch to one cup per day for students in grades 9-12.
- Increasing the amount of vegetables offered in school lunch to 3/4 cup per day for grades K-8 and to one cup per day for grades 9-12 and others.

3.) Rep. Sam Far (D-CA) is expected to introduce the Children’s Fruit and Vegetable Act of 2009 in Congress, which supports and emphasizes several of the Institute of Medicine’s suggestions and endorses salad bars as a way to encourage fresh produce consumption in cafeterias, according to United Fresh.

Overhauling school cafeterias is a major undertaking. However, it will benefit the health of children and general population for years to come and can be accomplished with your help. We encourage you to support the move by contacting your representative in Congress.

Like they say, do it for the kids!

I hate being sick.

I rarely come down with anything – knock on wood – but am recovering from a recent case of bronchitis. Apparently, my body does not appreciate it when I don’t sleep, sacrifice food, talk too much and indulge in one too many glasses of wine.

Therefore, I have been trying to ingest as many healthful products as possible, in addition to my 10 bottles of cough syrup and Z-Pak.

Now, numerous studies have indicated fresh garlic’s substantial medicinal value, equipped with antioxidant, antibacterial and antiviral properties, but a recent study reaffirmed garlic’s positive health benefits, as a result of its high selenium content.

Selenium is a prominent nutrient found in fresh garlic, and, according to the European Food Safety Authority’s Panel on Dietetic Products, Nutrition and Allergies, selenium could provide “protection of DNA, proteins and lipids from oxidative damage, normal function of the immune system, normal thyroid function and normal spermatogenesis.” (See article – “Positive Selenium Health Claim Opinion Welcomed)

Huh? I was wondering the same thing. So, I did some research.

In layman’s terms, selenium is stimulates the production of antibodies, which the immune system uses to locate and battle bacteria and viruses, and is believed to activate T cells that trigger white blood cells to combat infection. Therefore, the nutrient is believed to help boost the immune system and fight harmful cells and tumors.

With that being said, you better believe I accelerated my intake of fresh garlic in recent weeks.

I’m obviously no doctor, and it’s hard to identify whether it’s my meds, my nightly scotch (soothes the throat) or aggressive doses of fresh garlic (maybe all three?!), but I feel much better.

If you’re looking for a holistic approach to remedy the plethora of sicknesses going around – be it bronchitis, flu, swine flu, allergies, etc. – popping a daily clove of California heirloom garlic definitely couldn’t hurt.

I had breakfast next to Jake Gyllenhaal and Reese Witherspoon yesterday.

True, this has absolutely nothing to do with garlic or my post, but I can’t stop thinking about it and thought it was a good attention grabber.

Okay – it’s out of my system. We can proceed. However, for all of you wondering, they are both as good looking – if not more so – than they appear on the big screen.

Where was I? Oh, yes…back to California heirloom garlic.

So, I came across an interesting and appropriate article (particularly after a three-day celebratory weekend, which consisted of overconsumption in every form)… “10 Delicious Dishes That May Help Boost Brain Function & Concentration,” according to Food & Wine.

I could use five servings of every dish right now, and I imagine most would welcome a dose of brain power and focus.

I was particularly intrigued by these recipes, however, because fresh garlic is included in three of the 10.

Translation – eating California heirloom garlic makes you smarter. While we can’t absolutely prove this (alas, we aren’t scientists), there is probable truth, as fresh garlic is high in Vitamin B (a brain stimulant), a blood thinner (likely increasing blood flow to the brain), antioxidant and antiviral (general promoters of good health).

In addition to garlic, several other foods, known for brain-strengthening components, were incorporated into these genius dishes, such as:
Almonds – Vitamin E “may help slow cognitive decline;”
Tuna, pomegranate seeds, salmon, walnuts, mackerel - Omega 3 fatty acids “important for brain function;”
Dark chocolate – Natural caffeine “quick-fix for enhancing concentration;”
Whole wheat – Vitamin B “important for brain function;”
Avocado – Monounsaturated fats “may help enhance blood flow to the brain” and
Eggs – Choline “may help memory development.”

The 10 recipes were as follows:

Farfalle with Zucchini and Parsley-Almond Pesto

Grilled Salmon with Preserved Lemon and Green Olives

Deep, Dark Chocolate Pudding

Honeyed Yogurt and Blueberry Tart with Ginger Crust

Avocado & Onion Salad

Dark-Chocolate Bark with Walnuts and Dried Cherries

Spanish Mackerel Escabèche

Linguine with Escarole, Tuna and Sun-dried Tomato Sauce

Hard-Cooked Eggs with Crisp Anchovy Crumbs

Tuna Scallopine with Parsley and Pomegranate Seeds

I can’t guarantee these recipes will elevate you to prodigy status, but a little scrumptious health and brain power never hurt anyone.

I bet Jake and Reese eat these dishes.

To that, his mom shrugged and said, “I’ve cooked with garlic a lot ever since he was a baby, so he’s used to it.”

As I stood there pondering what had just transpired, my belief that habits are developed and cemented at a young age was verified. This little whipper snapper has been treated to fresh garlic – and likely other fresh vegetables and fruits – since birth, practically, and, therefore, actually prefers to eat fresh garlic. Now, his fresh garlic affinity might scare his fellow toddler friends away, but his heart will thank him in the long run.

This incident also underscored the fact that the dangerous issue of rising childhood obesity can be reversed. Childhood obesity is not necessarily linked to kids disliking fresh fruits and vegetables – it’s a matter of minimal exposure. What is required to combat childhood obesity are such preventative measures as enforced healthy eating habits, awareness and equipping people with the information necessary to make more educated eating choices.

The government is making preventative strides with its push to bolster the Child Nutrition Act, granting money to schools to remove fatty foods from cafeterias and vending machines and replace them with more fresh fruits and vegetables. This also means altering the current food distribution system that encourages cheap, convenient fatty foods, by better enabling schools to efficiently and inexpensively receive fresh produce. See article.

Awareness has been pivotal at the White House under Michelle Obama’s watch, with the newly planted kitchen garden ( see video) that receives frequent visits from grade-school children. This influential move by the first family will hopefully set the precedent that fresh fruits and vegetables are a critical part a child’s diet and should be included at home, as well as school cafeterias. The U.S. Department of Agriculture suggests a diet of 9 to 12 servings of fruits and vegetables daily, yet fewer than 10% of Americans meet this recommendation.

Unfortunately, we at Christopher Ranch can’t pass legislation – though there’s much we’d like to – and we aren’t quite as authoritative as the White House, but we can provide nutritious cooking tips (including California heirloom garlic) and suggestions for healthy, kid-friendly recipes (also including California heirloom garlic).

Such healthful tips, according to the American Culinary Foundation Chef & Child Foundation and Clemson University, include:

- Choose cooking methods that maintain flavor, color and nutrients of fresh produce, such as steaming, instead of boiling. Avoid cooking at high temps – except for stir-frying – and for long periods, as extended heat and liquid can eliminate essential nutrients.
- Try stir-frying – a low-fat alternative that cooks foods quickly using small portions of oil.
- Try steam-frying – minimizes fat, as it involves sautéing food quickly in a small amount of oil and then adding water, stock or wine to the pan. Cook food until it’s almost done, uncover and boil off the excess liquid.
- Substitute applesauce, pureed prunes, mashed bananas or yogurt for up to half of shortening, when baking.
- Use vegetable salsas and fruit chutneys as complements to meat or poultry, rather than heavy gravies or sauces.
- Replace sodium-filled spices like salt, with fresh herbs, such as California heirloom garlic. The American Heart Association and United States Department of Agriculture recommend a healthy adult should consume no more than 2,300 milligrams daily. Most Americans consume an extra 2,000 to 4,000 mg daily – mainly from processed and prepared foods.

When it comes to kids, the above healthful cooking techniques can be applied, but keep two things in mind…when trying to make healthy food appealing, it’s gotta be kid friendly and a variation of something they’re used to. Don’t freak them out with a tofu, veggie soufflé.

For example, kids love finger foods – take chicken fingers, for instance. Rather than deep frying, lather chicken breasts in fresh crushed garlic, then bake or grill, and cut into bite-sized pieces (try this Lemon and Basil – and Garlic – Chicken Breasts recipe). Or, try kabobs with chicken, seafood or veggies (like this Honey Lemon Garlic Chicken Kebabs recipe).

Kids love pizza, so make it a nutritious one – take whole wheat crust and, instead of tomato sauce, lather Extra-Virgin olive oil and low-fat mozzarella on the crust. As far as toppings, add turkey sausage, turkey bacon, shrimp and any desired fresh veggies, like California heirloom garlic (try this Pizza Bianca recipe).

Instead of a cheeseburger, cook a turkey burger or veggie burger (such as this Turkey Burger recipe) on a whole-wheat bun and, rather than deep-fried French Fries, roast red, fingerling or sweet potatoes (try this Roasted Garlic Fingerling Potato recipe), doused in Extra-Virgin olive oil and fresh garlic. Throw in a little low-sodium Ketchup for dipping, and, perhaps, a toy, and you’ve got yourself a nutritious Happy Meal.

When it comes to hot dogs, also a kid favorite, there are low-fat chicken, turkey and soy options. Again, place on a whole-wheat bun, and use such toppings as fresh tomatoes, onions, cilantro and California heirloom garlic – thus, the flavorful benefits of a loaded hot dog, without the heart attack. Lightlife, Ball Park, Applegate Farms have healthy alternatives.