California, U.S.A. — Farmers and ranchers are feeling the heat as a result of this summer’s dry and hot weather, considered the worst American drought in nearly 50 years as detailed in an article in the August issue of Food Nutrition & Science.

Corn has been hit particularly hard, as the drought hit the region when corn was passing through its critical pollination state. Farmers are hopeful about soybeans, which mature later in the season. As a result, consumers can expect to see an increase in food prices especially in 2013. Since mid-June, futures prices for corn increased 60 percent and 24 percent for soybeans.

“These types of crisis remind us how fragile America’s farming industry is,” says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. “Although programs like the Federal Crop Insurance Program and Emergency Conservation Program will help expedite a recovery and hopefully stabilize prices, there are a lot of small family farms that don’t qualify and might have to shut down further deteriorating the farming landscape.”

Also in this month’s issue, results from a recent Penn State University study that shows people eat more vegetables when they are served a variety than when they are served any single type, even the most preferred one. The study found that filling half the plate with three different vegetables increased vegetable intake in both men and women by more than one half serving.

In addition an article on September’s Whole Grains Month and how supermarkets across the country will use in-store displays, brochures and other educations tools to encourage consumption.

Other informative articles, this month includes interviews with fresh produce Appalachian Mountain Farmers Melanie and Mike Fink and another with MaryEllen Mooney, partner/owner at Mooney Farms, about building sustainability into their strategies, operations and products.

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A survey published by the U.S. Center for Disease Control and Prevention (CDC) has studied the relation between mortality and the intake of sodium and potassium using a nationally representative. The study reveals that U.S. adults’ health is at risk.

According to it, a diet high in potassium and low in sodium reduces risk of death by a 50 percent. U.S. adults consume and average of 3,300 milligrams of sodium, more than twice the current recommended limit for most Americans. The results of the study show that a change in Americans’ diet is necessary to lower health risk.

The research was designed along with researchers from Emory University and Harvard University to assess the health and nutritional status of adults in the United States. As a result, findings show that people who reduce their sodium intake and increase their potassium consumption improved blood pressure and reduce risk for developing other serious health problems.

Elena Kuklina, M.D., Ph.D., an investigator on the study and a nutritional epidemiologist with the CDC’s Division for Heart Disease and Stroke Prevention said “the study provides further evidence to support current public health recommendations to reduce sodium levels in processed foods, given that nearly 80 percent of people’s sodium intake comes from packaged and restaurant foods. Increasing potassium intake may have additional health benefits.”

The 2010 Dietary Guidelines for Americans recommends that people choose more potassium-rich foods, advising 4,700 milligrams of potassium per day. The guide also suggests that healthy adults should limit sodium intake to 2,300 mg per day while individuals with high blood pressure should consume no more than 1,500 mg per day. For example table salt is 40 percent sodium; one teaspoon of table salt contains 2,300 mg of sodium.

Potassium, along with calcium and sodium, is an electrolyte important to the human nervous system, muscle function, fluid balance and heart, kidney and adrenal functions. However unlike sodium, potassium is naturally present in many fresh foods such as milk, vegetables and yogurt.  Processed meats, such as bacon, sausage, and ham and canned soups and vegetables are all examples of foods that contain added sodium. Fast food is generally very high in sodium.

Nutritionists recommend choosing smaller-sized servings. Consider splitting fast food meals to reduce the amount of calories and fat by asking for a “doggy bag” or simply leaving the excess on the plate. To help supplement and balance a fast food meal, choose nutritious options such as fresh fruits, vegetables and yogurt available as sides.

The Dietary Approaches to Stop Hypertension (DASH) diet advises eating more potassium and less sodium. It is recommended by the National Institutes of Health, which reminds people that variety and moderation are the key principles in providing a healthy diet for children as well as adults.

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