Healthy Feet, Healthy Eats

 

Podiatry, often viewed through the narrow lens of foot and ankle disorders, plays a crucial role in the overarching scheme of bodily health and wellbeing. As a specialized branch of medicine, it addresses not only the surgical and medical treatment of diseases, deformities, and injuries affecting the lower extremities but also has a significant stake in a patient’s overall lifestyle. This is where the interplay of podiatry and lifestyle medicine becomes particularly compelling.

Dr. Jenneffer Pulapaka stands at the forefront of integrating these seemingly divergent fields. Armed with her vast experience in surgical podiatry, Dr. Pulapaka has witnessed firsthand the repercussions of a reactionary approach to healthcare. Moved by the urgent need for a systemic change, she transitioned her focus, drawing a connection between the health of our feet and the food we eat.

In the ever-evolving narrative of preventive healthcare, lifestyle medicine emerges as a beacon of hope. It emphasizes a holistic approach, predicated on the analysis of lifestyle choices and interventions that can prevent, treat, and, more enticingly, reverse the course of chronic diseases. Here, the adage ‘we are what we eat’ manifests its profound truth, as dietary patterns play an instrumental role in not only maintaining but also recuperating one’s health.

Combining her expertise as a podiatrist with her pioneering spirit in lifestyle medicine, Dr. Pulapaka has embodied the ideal that “every patient deserves a physician who advocates for their holistic well-being.” This conviction rippled through her engagement in the panel discussion between farmers and chefs, at the Hasting Cabbage, Potato, and Bacon Festival ( April 27, 2024) where she observed the intricate connection between our culinary habits and our physical state of health.

Panel Conversation: “From Farmer to Diner, via Chef”

Presented by HASTINGS MAIN STREET Inc.

Farm-to-Table and its Implications for Podiatric Health and Wellness through the Lens of Whole Food Plant Based (WFPB) and the Six Pillars of Lifestyle Medicine

As awareness of health, sustainability, and local agriculture continues to grow, the farm-to-table movement finds its roots deeply entrenched in the hearts of environmentally conscious consumers and health professionals alike. Today, within our lively discussion with key figures in the movement, we delve into an understanding that exceeds mere dining preferences but touches upon a holistic approach to health, with a notable focus on podiatric wellness – a topic rarely spotlighted in such dialogues.

Joining the conversation are esteemed panelists who bring a wealth of knowledge and experience from various perspectives:

– Angela TenBroeck, from Worldwide Aquaponics, spearheads a farm known for its quality produce and sustainable water usage, pioneering land-based shrimp operations.

– Danny Johns, the much-respected figure behind Blue Sky Farms, a multi-generation farmer whose support and advice have bolstered the community.

– Jenny Cahoon, CEO of Ever After Farms, represents a 6th generation Florida farmer, holding the torch of agritourism while balancing commercial farming with farm-to-table principles.

Our moderators include Lauren Titus of Edible Northeast Florida, Chef Genie and Jeff McNally of The Floridian Restaurant, and chefs Hari Pulapaka and Art Smith, who bring to the table not only their culinary insights but also a passion for preserving farmland and advocating for sustainable eating practices.

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A Sustainable Step Forward: The Impact of Conscious Farming on Podiatric Health

Angela TenBroeck begins with a testament to the efforts made at Worldwide Aquaponics in consolidating water consumption while providing high-quality food conducive to overall and podiatric health. Recognizing the immense water savings that her farm has achieved, the conversation naturally shifts towards the inherent overlap between sustainability and health. With the introduction of less-common aquaponic-grown offerings like yaupon tea, and emphasizing the variety of salad greens, tomatoes, and peppers, Angela’s contributions highlight not only the environmental benefits but also the nourishment these foods provide to the body, particularly in maintaining healthy circulation necessary for podiatric health.

Danny Johns shares memories of the past and the stark changes he observes in the landscape. The urban sprawl swallowing prime farmland underscores an urgent need to preserve the agricultural heritage that not only feeds us but also ensures the health of future generations’ feet – through wholesome, nutrient-rich diets that foster strong bones and overall podiatric wellness.

Jenny Cahoon speaks on behalf of Ever After Farms, emphasizing agritourism and a direct-to-consumer model that encompasses not just a business practice but a lifestyle choice. The move to farming operations that allow for a closer connection between consumer and grower underscores a parallel to podiatric health through the pillar of the community. It’s about fostering relationships that engender trust in food sources—crucial for a WFPB (whole-food, plant-based) diet, and thereby supporting podiatric as well as general health.

 

The Chefs’ Perspectives: From Ingredients to Innovations

Chef Genie and Jeff McNally of The Floridian Restaurant, along with Chef Hari Pulapaka of Global Cooking School, bring to the fore the culinary aspects of farm-to-table. Their insights revolve around not merely sourcing and utilizing local ingredients but also the role chefs play in educating and promoting healthy food choices. They point to how the six pillars of lifestyle medicine – including diet, exercise, and environment – can be embraced through culinary practices. The chefs advocate for using every part of an ingredient, emphasizing a zero-waste approach that aligns with the holistic vision of podiatric health, as minimizing food waste equates to ensuring maximum nutrient utilization for the consumer.

Chef Art Smith, the Executive Chef and Co-owner of six restaurants and two non-profits emphasizes the connection between the food on our plates and the health beneath our feet. His focus on community support and sourcing from local farms doesn’t just influence the quality of the food. Still, it reflects on the diner’s well-being, expressing how local, fresh ingredients contribute to the anti-inflammatory diet essential for maintaining podiatric health.

 

Embracing Seasonality and Local Bounty

Discussing the peculiarities of Florida’s growing seasons, our speakers shed light on the necessity of embracing local and seasonal produce. The insistence on tailoring menus and diets to what is available locally can have profound implications for health, including podiatric wellness, as it ensures the freshest and most nutrient-dense choices. This approach parallels the plant-rich diversity of a WFPB diet, which is essential for reducing inflammation and promoting foot health.

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Detailed Q&A from the Panel Conversation

Q: Angela TenBroeck, you’ve spoken eloquently about the sustainable efforts at Worldwide Aquaponics. Can you expand on how this method of farming directly supports podiatric health through the types of crops you’re growing?

A: Sure, I’d be happy to expand. Our aquaponic systems create a diverse range of produce, such as salad greens, tomatoes, and peppers, which are naturally rich in essential vitamins and minerals. The nutritional profile of these crops – particularly the high levels of Vitamin K in greens, which is important for bone health – directly contributes to the wellness of the feet by promoting circulation and bone strength. Lowering the risk of osteoporosis is also essential for podiatric health. Plus, our water-efficient method ensures we’re not just providing health benefits for today, but we’re preserving resources for future generations.

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Q: Danny Johns, considering your vast experience, how do you think the changes in agricultural practices have impacted our collective health, specifically regarding podiatric wellness?

A: Well, there’s no denying that the way we farm impacts the food we eat and, consequently, our health. Over the years, I’ve seen a shift towards more nutrient-depleted soils due to conventional farming practices. This has necessitated a return to more traditional methods, organic when possible, to ensure that the soil is rich and the crops we produce are full of the nutrients necessary for proper foot health, such as calcium and magnesium for bones, and diverse phytonutrients that combat inflammation, which is a common issue in podiatric conditions.

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Q: Jenny Cahoon, you mentioned the role of community in agritourism as analogous to podiatric health. Could you please elaborate on how fostering these relationships can benefit our feet and overall health?

A: Absolutely. Agritourism brings people and farming communities closer together, cultivating a direct line of trust and information about where and how their food is produced. When customers understand the value of fresh, whole foods that are cultivated with care, they’re more likely to adopt a WFPB lifestyle, which is instrumental in reducing chronic inflammation, often a culprit in many podiatric issues. This connection also enhances the community support pillar, which is as vital for mental health as it is for physical health – and by extension, podiatric health.

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Q: Chefs Genie, McNally, and Pulapaka, you emphasize the importance of a zero-waste approach in the kitchen. How do you believe this impacts podiatric health?

A: By embracing a zero-waste philosophy, we’re insisting on using every part of the plant, which challenges us to be creative and nutritious in our cooking. It means that our diners receive meals packed with diverse nutrients as we utilize parts of ingredients that are often discarded yet are nutrient-dense. Pods, stems, and leaves, for example, can have unique anti-inflammatory properties which are beneficial for podiatric health. Additionally, by reducing waste, we contribute to a more sustainable environment, which indirectly supports the holistic health of individuals, including foot health.

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Q: Chef Art Smith, can you describe how the focus on local and fresh ingredients in your dishes supports anti-inflammatory diets and podiatric health?

A: Sourcing ingredients locally ensures that we’re getting fruits and vegetables at their peak freshness, which means that they’re loaded with antioxidants and have the highest possible nutrient content. These nutrients are key in combating inflammation throughout the body, including in the feet. Conditions such as plantar fasciitis, arthritis, and other inflammatory podiatric conditions can be alleviated by adhering to an anti-inflammatory diet, which is easier to maintain when you have access to fresh, local produce. It’s all about making the connection between the farm, the kitchen, and the diner’s overall well-being.

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Closing Thoughts: The Call for Mindful Consumption

As the conversation draws to a close, the underlying theme that emerges is one of mindfulness. Mindful eating, farming, and cooking together imprint upon the six pillars of lifestyle medicine – nutrition, exercise, stress management, toxin reduction, restorative sleep, and social connections, each vital for podiatric wellness. The farm-to-table approach urges a closer look at what we consume, the source of our meals, and how our food choices impact not just our palate but also the health of our feet and entire body.

Dr. Jenneffer Pulapaka’s journey beyond the confines of traditional podiatric practice ventures into the uncharted territories of lifestyle medicine with formidable foresight. Distilling knowledge from the realm of nutrition, culinary arts, and podiatric expertise, she has redefined the interface where food meets health. Her active participation in educational boards, literature, and culinary certifications underscores her unwavering dedication to usher in an era of patient empowerment and preventive care.

By advocating for a plant-based diet, emphasizing the preventative over the palliative, and placing the patient’s holistic well-being at the heart of healthcare, Dr. Pulapaka is not only transforming the scope of podiatric engagement but is reshaping the contours of medicine itself.

Through this engaging dialogue, we are left with a resounding message: farm-to-table is more than a trend; it’s a multifaceted approach to health, sustainability, and community. It’s about choosing with our forks and our feet, ensuring that with every step we take and every meal we consume, we are moving towards a future where our bodies, our farms, and our planet are cared for thoughtfully and sustainably.

Dr. Jenneffer Pulapaka, DPM
DipABLM, CWSP®, DipABMSP, FACCWS, PCWC, retd. AACFAS
Medical Director
DeLand Foot and Leg Center
Podiatric Lifestyle Medicine and Wound Care Management