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How to Feed Your Mind

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Featured Recipe: Herbed Corn & Edamame Succotash

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With the food environment we live in, it’s hard not to eat poorly unless you pay a premium. Rather than subsidizing antioxidant-rich fruits and vegetables, the federal government puts most of its support behind omega-6-rich soybeans as well as corn (thus keeping corn-syrup-laced junk food and sweet cereals cheap). Salmon is typically twice the price of beef. For the school breakfasts that power many kids’ mornings, the federal government’s requirements are broad enough that cheap, sugary cereals or Danish pastries pass muster. (The 2005 Dietary Guidelines declare, “make half your grains whole,” but schools still don’t have to comply. Promisingly, they’re working on the problem, and within two years schools should be more in line with the new guidelines, says Nancy Johner, USDA Under Secretary for Food, Nutrition and Consumer Services.)

Back home in the kitchen, I remember the pink marshmallow Sno Balls and Lucky Charms of my childhood. But my new dietary path already surrounds me on the counter: the baby’s small childproof bottle of multivitamin drops with iron; a cylinder of whole oats for my husband and me; my iron tablets; plenty of vitamin C-rich oranges and vitamin E-packed nuts; salmon (for my husband, and me, if I start liking it again) and lean free-range beef wrapped up in the fridge along with plenty of vegetables and fruits. I have my son’s little mind to think about now, and I’m excited to start. With any luck, I can also head off dementia for my husband and me. Will it work? I’ll tell you in 30 years (if I remember).

Contributing editor Rachael Moeller Gorman won the Bert Greene Food Journalism award for her last EatingWell feature, “Miracle Up North” (June/July 2006).

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