The War On Soy: Why the Miracle Food May Be a Health Risk and Environmental Nightmare

Vegetarians aren't the only ones who should be concerned; there's soy in just about everything you eat these days -- including hamburgers, mac 'n cheese and salad dressing.

These days, you can get soy versions of just about any meat -- from hot dogs to buffalo wings. If you're lactose-intolerant you can still enjoy soy ice-cream and soy milk on your cereal. If you're out for a hike and need a quick boost of energy, you can nibble on soy candy bars.

Soy is a lucrative industry. According to Soyfoods Association of North America, from 1992 to 2008, sales of soy foods have increased from $300 million to $4 billion. From sales numbers to medical endorsements, it would seem that soy has reached a kind of miracle food status.

In 2000 the American Heart Association gave soy the thumbs up and the FDA proclaimed: "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease." Over the course of the last decade medical professionals have touted its benefits in fighting not just cardiovascular disease, but cancers, osteoporosis and diabetes.

But soy's glory days may be coming to an end. New research is questioning its health benefits and even pointing out some potential risks. Although definitive evidence may be many years down the road, the American Heart Association has quietly withdrawn its support. And some groups are waging an all-out war, warning that soy can lead to certain kinds of cancers, lowered testosterone levels, and early-onset puberty in girls.

Most of the soy eaten today is also genetically modified, which may pose another set of health risks. The environmental implications of soy production, including massive deforestation, increased use of pesticides and threats to water and soil, are providing more fodder for soy's detractors.

All of this has many people wondering if they should even be eating it at all. And you are most likely eating it. Even if you're not a vegetarian or an avid tofu fan, there is a good chance you're still eating soy. Raj Patel, author of Stuffed and Starved, explains that soy is now an ingredient in three-quarters of processed food on the market and just about everything you'd find in a fast food restaurant. It's used as filler in hamburgers, as vegetable oil and an emulsifier. It's in salad dressing, macaroni and cheese, and chicken nuggets.

"Even if you read every label and avoid cardboard boxes, you are likely to find soy in your supplements and vitamins (look out for vitamin E derived from soy oil), in foods such as canned tuna, soups, sauces, breads, meats (injected under poultry skin), and chocolate, and in pet food and body-care products," wrote Mary Vance for Terrain Magazine. "It hides in tofu dogs under aliases such as textured vegetable protein, hydrolyzed vegetable protein, and lecithin--which is troubling, since the processing required to hydrolyze soy protein into vegetable protein produces excitotoxins such as glutamate (think MSG) and aspartate (a component of aspartame), which cause brain-cell death."

Health Risks or Rewards?

"I grew up in Houston on po' boys and the Wall Street Journal," said Robyn O'Brien. "I trusted our food system." But all that changed when one of her kids developed a food allergy and O'Brien began doing research to find out what's actually in our food and the companies behind it.

Her work led to the book,The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It, and she's become an incredible crusader on multiple fronts when it comes to food. She's also been educating consumers about soy's double-edged sword.

To understand why, it helps to know a little history about soy. It's been cultivated, starting in China, for 3,000 years. While Asian diets have generally included soy it has been in small amounts eaten fermented -- primarily via miso, natto and tempeh. "Fermenting soy creates health-promoting probiotics, the good bacteria our bodies need to maintain digestive and overall wellness," wrote Vance. "By contrast, in the United States, processed soy food snacks or shakes can contain over 20 grams of nonfermented soy protein in one serving."

It's not that all soy is bad; in fact, eating it in small doses can be quite healthy, if it's fermented. But when it's not, that's where the problems begin. Soy is a legume, which contains high amounts of phytic acid. Phytic acid binds to minerals (like calcium, magnesium, copper, iron and zinc), interfering with the body's ability to absorb them (which is usually a bad thing). Soy is also known to contain "antinutrients," among them enzyme inhibitors that interfere with protein digestion. The Chinese figured out about 2,000 years ago that antinutrients and phytic acid could be deactivated during fermentation, but in the processed-food laden land of the West, we've chosen cultural ignorance in favor of quick and cheap. Most of the soy we eat is unfermented.Another issue with soy is its high amounts of isoflavones, which can be good and bad (hence the double-edged sword). Isoflavones are a powerful antioxidant, writes Robyn O'Brien in her book, that can help boost immunity. They also impact estrogen levels and have been shown to have positive effects on easing symptoms of menopause. "But that plus can also be a minus," writes O'Brien, "because isoflavones' very ability to boost estrogen production can also pose hazards to our health. For example, the FDA scientists point out, during pregnancy, isoflavones could boost estrogen levels even higher, 'which could be a risk factor for abnormal brain and reproductive tract development.'" There is also a risk of breast and other reproductive cancers for women and the potential for testicular cancer and infertility in men.

While there was much news about the American Heart Association endorsing soy in 2000, there was little attention given when the AHA changed its mind and quietly withdrew its pro-soy claims in 2006, O'Brien points out. She also learned that they were not the only ones who expressed concerned about soy. A study in the British medical journal Lancet in 1996 warned of the effects of soy in infant formula. The study found babies had levels of isoflavones that were five to 10 times higher than women taking soy supplements for menopause. The effects in girls could be early-onset puberty, obesity, breast and reproductive cancers. Boys could face testicular cancer, undescended testicles and infertility. Additionally, O'Brien says, a 2003 British study conducted by Gideon Lack of St. Mary's Hospital at Imperial College London followed 14,000 children from the womb through age 6 and found that kids who had been given soy formula as infants seemed almost three times as likely to develop a peanut allergy later on.

As if all this weren't disturbing enough, there's also another reason to be alarmed -- most of the soy we eat is genetically modified to withstand increasing doses of weed-killing herbicides, and really, we have no idea what the long-term affects of that might be. So, what's a person to do? Stay away from soy as much as possible, which also means avoiding processed foods. And, even if we choose not to eat those things, some of us may end up getting them anyway. "There are different sales channels that these companies are using to sell soy with little regard for the cost to people down the road," said O'Brien. "Soy that is not used in grocery stores, in restaurants, or consumed by livestock, is disposed of in school lunch programs, hospitals, and prisons."

One organization, the Weston A. Price Foundation, is actually engaged in a lawsuit on behalf of Illinois state prisoners who say they're eating a diet made of largely soy protein. "In their letters, the prisoners have described deliberate indifference to a myriad of serious health problems caused by the large amounts of soy in the diet," the WAP Foundation writes. "Complaints include chronic and painful constipation alternating with debilitating diarrhea, vomiting after eating, sharp pains in the digestive tract after consuming soy, passing out after soy-based meals, heart palpitations, rashes, acne, insomnia, panic attacks, depression and symptoms of hypothyroidism, such as low body temperature (feeling cold all the time), brain fog, fatigue, weight gain, frequent infections and an enlarged thyroid gland."

While the soy industry has profited from the widespread adoption of its products here in the United States, other developed countries have taken a more precautionary approach and not allowed soy to become as pervasive in their food supplies in an effort to protect the health of their citizens, says O'Brien. But it's not just people who are at risk. The deleterious effects of soy can start with the seed.

Goodbye Rainforests, Hello Roundup

Glenn Beck recently chastised Al Gore about his meat eating, telling him that if he really cared about the planet he should put down his burger and pick up some Tofurkey. But unfortunately, it's not that simple. Increasing evidence is showing that soy production is also catastrophic for the environment. Just like a beef burger, a soy-based veggie patty may also be leading to deforestation, water depletion, and pesticide pollution. But it's also important to note that the vast majority of soy produced globally isn't used for tofu and veggie sausage -- it's actually used to fatten livestock and create biofuels (so, yeah, you may still want to put down the burger).

"Soy is a really sexy crop; it's fantastic. It's nitrogen fixing, it's full of protein; it's very rich and flexible," Raj Patel said in an interview with New America Media. "The tragedy is that the way we grow it today has turned a blessing into a curse because the way that soy agriculture works is monocultural, which means it takes over large parts of land. In Brazil, that means the Cerrado and the rainforest in the Amazon, and they are draining the water that is beneath that land. There are even some soy and biofuel plantations in Brazil where the International Labor Organization says there are 40,000 slaves working today. Slaves! In Brazil, producing biofuels and soy."

Brazil is one of the leading soy producers in the world, second only to the U.S. and poised to quickly move to the top spot. And overall, the growth of the world market is huge, with global production doubling over the past 20 years and 210 million tons produced a year.

But it has also led to problems. Countries across Latin America, including Argentina, Paraguay and Bolivia, are experiencing environmental problems similar to Brazil's. Rainforests are cleared, carbon emissions increase, indigenous and small farmers are displaced, aquifers are sucked dry, roads are built through sensitive ecosystems, and heavy pesticide use threatens waterways, soils and the health of locals. And as with all industrial monocultural farming, the rich (Monsanto, Cargill, and Bunge) get richer and the poor get poorer.

"The soy 'gold rush' has attracted fierce competition for land, leading to violence and murder," Marianne Betterly summarized in Mariri Magazine. "Hundreds of acres of rainforest are being cleared everyday, often by slave 'debt' laborers, to make room for more soy plantations."

So, we may get our cheap burgers and a deluge of soy-infused foods, but at great cost.

Adding to all these environmental problems with soy is the fact that much of the world's soy (and 85 percent of the U.S crop) is genetically engineered. Since the early '90s farmers in the United States (and now across the world) have been using Monsanto's Roundup Ready soy that is genetically engineered to be resistant to the herbicide Roundup, which is liberally sprayed on the crop to kill weeds.

Much of the promise of GE crops was that they'd lead to the use of less pesticides and herbicides, which threaten both human and environmental health. But that hasn't actually panned out. "Because herbicide-tolerant crops are designed to withstand application of weed killers, farmers can apply large amounts of pesticides without fear of harming their crops. The U.S. has seen more than a 15-fold increase in the use of glyphosate, or Monsanto's Roundup herbicide, on major crops from 1994 to 2005," Co-Op America reported.

And more damning evidence has just been released. A new study that just came out this week funded by a coalition of non-governmental organizations including the Union of Concerned Scientists, the Center for Food Safety, the Cornerstone Campaign, Californians for GE-Free Agriculture, Greenpeace International and Rural Advancement Fund International USA, found that GE corn, soybean and cotton crops have increased the use of weed-killing herbicides in the U.S. by 383 million pounds from 1996 to 2008.

The study will surely be accompanied by more alarms bells set off by small farmers, environmentalists and organic supporters. And it will be one more battle in the war against soy that's being fought on both health and environmental fronts. Perhaps it will make people think twice before eating soy products, processed food and even most meat.

written by Tara Lohen
http://www.alternet.org/water/144074/the_war_on_soy%3A_why_the_%27miracle_food%27_may_be_a_health_risk_and_environmental_nightmare?page=3
more info:  http://www.thephilosophie.com/philosophie/soy-foods-and-soy-protein-myths-explained/

Comments (3):

Sophie on

Thank you, George, for your comment. This article was written by Tara Lohen from Alternet, the post I wrote was less thorough and a few posts back.
I wanted to include more information on soy, so I posted this information she so meticulously put together.
Before posting this I actually had the same qualm about phytic acid. I did further research and discovered its true, phytic acid is a toxin in soy. Small amounts of Phytic acid can also be found in barley, oats, wheat and rye, but in higher quantities like in in soy, it can block the uptake of certain vital minerals.
And yes, there are many things that shouldn’t be given to infants, but your example of honey is specifically about allergies, in a similar fashion as peanuts. I’ve heard about many studies and true life cases where children (particularly boys) have grown up after having unfermented soy from infancy and their hormones, neurobehavioral development and reproductive growth affected. Soy formula has been on the market for over 100 years but only recently has evidence against it been evolving. In 1980 iron and other vital minerals were added to soy formula because of the high amount of phytic acid which binds iron.
There’s no question that breast milk is the best source of nutrition for human babies. If breast milk can’t be used, it seems soy is the last resource one would want to use.
this is a great article (double blind study) on this topic: PEDIATRICS Vol. 121 No. 5 May 2008, pp. 1062-1068 (doi:10.1542/peds.2008-0564)
Again, thank you for your comment, and I look forward to hearing from you in the future.

Starbucks offering vegan options?! | The Philosophie on

[…] don’t love that it’s made with soy milk (I’d prefer almond or oat milk) but it’s definitely a step in the right direction […]

George Popham on

OK, I share reservations about gmo foods (though, to be fair, the jury is still out on how bad they might be and they do have significant benefits in terms of feeding lots of people.) I also share your reservations about utterly criminal ways of industrial agriculture, but those issues are separate from the problems with soy itself as a dangerous food. I’m more than a little skeptical of the claim that legumes are in some way unhealthy in general owing to phytic acid. I’d need a lot more info on that to trust these claims. I’m willing to be convinced, but bad agriculture practices are one thing and soy as a food source is another and this article had very little on the negative effects of soy as such. Maybe it is bad for infants, but then so is honey, that is not a definitive criteria. And reports of "chronic and painful constipation alternating with debilitating diarrhea, vomiting after eating, sharp pains in the digestive tract after consuming soy, passing out after soy-based meals, heart palpitations, rashes, acne, insomnia, panic attacks, depression and symptoms of hypothyroidism, such as low body temperature (feeling cold all the time), brain fog, fatigue, weight gain, frequent infections and an enlarged thyroid gland.” Will have to be born out by real, controlled, double blind, studies as all of those symptoms can be caused by any number of factors aside from soy. I think you have a good article on the evils of corporate agriculture here, but you are a bit premature on your condemnation of unfermented soy in general.

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Heart of the Week - Shape House Sweat Lodge

My amazing assistant, Taylor, and I recently visited a HEAVENLY sweat lodge in LA. It was Taylor’s first time, and she ended up loving it so much that she wanted to spotlight it as the Philosophie Heart of the Week. Read on for what to expect at a sweat lodge + why it’s THE perfect ritual to integrate into your summer cleanse!

When you hear the term “ sweat lodge,” do you become frightened or intrigued (or maybe even both – like I had been)? A few years back, I had seen CNN do a story on a sweat tent that was in the middle of a field. I figured there's no way that it could be as weird as that!  

We’re ramping up for our newest Summer 17’ Philosophie Cleanse, so I knew this would be the perfect time for my body to try the West Hollywood way of sweating and release any old energy that was no longer serving me.

Plus, I’ve experienced so many So-Cal staple firsts with Sophie – everything from Pressed Juicery Freeze to Cafe Gratitude to learning how to do a headstand in yoga class. Why not spend some time in a detoxifying sleeping bag while watching the latest episode of Big Little Lies? With all this in mind, I decided to visit an LA-based urban sweat lodge called Shape House with Sophie.

I had butterflies as I walked up, but instantly relaxed as we stepped into the calming and beautiful space. After the adorable girls at the front desk explained the process, we then changed into our “jail clothes” (an oversized long sleeve shirt, even bigger sweats, and sexy mid-calf socks). Sophie turned to me and said, “You don’t really want your skin touching anything–but here, let's take a photo!”

After, I found my 170-degree cocoon and hopped in–I looked like the filling in a burrito! They then handed me a remote and alkaline water, which has anti-disease + anti-aging antioxidants–an essential during the 50-minute detoxifying sweat.

MANY people, Kardashians included, are in love with Shape House. Not only does this sweat session burn anywhere from 800-1,200 calories, it also improves metabolism and digestion, gives your skin that glow, and helps you enter a deeper sleep (I slept like a baby that night).

My skin also felt firmer and tighter post-treatment since I was sweating out toxins and improving the flow of my lymphatic system. Shape House uses FAR infrared sweat technology to provide heat that warms the body from the inside out, which creates a deeply cleansing sweat!

The first 24 minutes were glorious. I was also secretly patting myself on the back for handling this like a champ! Then...I got a bit warm! Nothing that I couldn’t handle though, especially when I had the alkaline water and Reese Witherspoon to pull me through. I took deep yoga breaths and relaxed even more, knowing I was treating my bod to something special! Then, an employee came in with a cold lavender towel for my head, which really kicked the experience up another notch! Right when I thought, “I could probably get out now,” and started puzzling over what to have for lunch, my time was up!

I wobbled to their relaxation room and savored refreshing orange slices (great vitamin C boost!) and a cup of tea to bring me back down to earth. I sat there and thought about how much I loved sweating out the bad stuff to make way for the good stuff! 

While Shape House has pretty bathrooms with showers and amenities, they actually recommend trying to wait two hours after your Sweat Session to shower. Your body continues to burn calories and detox as its returns to its normal temperature, and showering cuts that time short. We had to shower directly after since we started our day out there, but I felt thoroughly detoxed.

In a nutshell, I LOVED my experience at Shape House. I felt so clean and light the next few days. I also only wanted to put clean ingredients into my body throughout the weekend, since I had just sweated out all of the “junk.” 

If only I had the time to go weekly, I would! They recommend anywhere from once a week to once a month–or whenever you can! Thank you, Shape House, for having the Philosophie team, and for making my first time at a sweat lodge simply blissful.  

xo,

Taylor

 

 Have you gone to a sweat lodge before? How was your experience? Let us know on Facebook with #MyPhilosophie!

Shaved Carrot Salad Recipe

As the weather heats up, I love tossing up light, simple salads as either a side dish for dinner or a quick + healthy afternoon snack! That's why this julienned carrot salad made with only 3 ingredients has easily become a summer staple in my kitchen. Beautiful heirloom carrots in various shades of orange, amber, and maroon dressed in Berry Bee Tahini serve up both delightful crunch and sweet nuttiness. 

In addition to making my tastebuds super happy, this salad packs in the nutrients. Carrots provide a super high dose of vitamin A, which helps support vision, bone growth, immunity, and skin health! When you drizzle on the tahini, you also get a dose of minerals such as phosphorus, lecithin, magnesium, potassium, and iron. This lovely seed butter is very high in vitamin E and also one of the best sources of calcium. On top of all that, a spoonful of Berry Bee Honey adds a burst of sweetness, as well as high levels of beautifying vitamin C! 

Gather This:

  • 1 pound heirloom carrots
  • ¾ cup tahini
  • 1 tablespoon Berry Bee Honey
  • ¼ cup water
  • salt + pepper (to taste)

 

Do This:

Julienne the carrots, and set them aside in a bowl. Next, make the sauce by combining and stirring the tahini, water, honey, salt, and pepper. Drizzle the sauce over carrots and serve! 

What superfood summer salads are you tossing up? Share them with me on Instagram with #PhilosophieSuperfoods! 

3 Delicious, Dairy-Free Ways to Get Probiotics

While this post is sponsored by KeVita, these are 100% my opinions! 

Just like there are “good” fats, there’s also good types of bacteria and yeasts that we actually WANT in our bodies. Without probiotics, our bodies are prone to disease and inflammation so it’s good that we eat them on a regular basis to maintain a healthy gut.

Our gut is even called our “second brain” since it’s directly connected to our mood and how we think. Bottom line: when our gut is balanced, our brain feels happy.

While plain yogurt infused with a spoonful of Berry Bee Honey is always a yummy way to nourish your gut if you enjoy dairy, here are three DELISH dairy-free ways to get in your probiotics!

Kombucha

I love sipping a fizzy glass of Kevita® Master Brew Kombucha™! With live probiotics and active cultures, KeVita is my easy and delicious way to increase daily probiotic consumption and it’s also yeast-free! My fave is their citrus flavor, which is sweet and refreshing, and has 80mg of organic caffeine, making this a great afternoon pick-me-up!

Oh, and KeVita’s Master Brew Kombucha line features 9 sparkling and yummy flavors! Check out all the flavors here!

Miso

For that oh-so-yummy umami flavor, I like to mix in miso paste into my soups and salad dressings. This Asian seasoning is made by fermenting a combo of barley, brown rice, soybeans, and other grains with a specific fungus. In addition to providing probiotics, miso is also a wonderful source of protein, manganese, copper, vitamin K, and zinc!

Sauerkraut

Pickled Planet Sauerkraut is a staple in my superfood salads! In addition to being crispy, salty, and simply delicious, this pickled cabbage helps your body produce energy (thanks to its high levels of iron!) and promotes healthy eyes and skin due to its assortment of carotenes and punch of vitamin A! If you’re tossing up a Japanese-style salad, I love their Velvet Sea Sauerkraut since it also features burdock, ginger, and two types of seaweed.

What’s your favorite way to get in probiotics? Let me know on Twitter with #MyPhilosophie!

Toast Tuesday: Cream Cheese, Cucumber, + Sprouts Toast Recipe

If you love tea party cucumber sandwiches, you'll be head over heels for this week's Toast Tuesday recipe. It's as simple as toasting up a gluten-free slice of bread, spreading on dairy-free cream cheese, and layering the bread with beautiful crisp cucumber slices and a handful of sprouts! 
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Together, the vitamin K-rich cucumbers + vitamin C-packed sprouts add a truly lovely crunch! The cucumbers also help hydrate your body and flush out toxins – PERFECT for the warm months. 
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And if you do fancy the idea of dressing up in your prettiest floral dress and holding a garden tea party, you could definitely serve up this recipe (without toasting the bread and also cutting off the crust edges) with an iced rendition of this Chai Tea Latte Recipe!
.Gather This: 
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Do This:
Toast your slice of Udi’s Gluten Free Bread, spread on the Kite Hill Cream Cheese, and top with sliced cucumber and a handful of sprouts. Enjoy! 

What's been your favorite Philosophie toast? Share it with us on Facebook with #PhilosophieSuperfoods! 

Heart of the Week: Ritual

When it comes to living a more resilient life from the inside out, rituals are a MUST for living a healthier life. Believe it or not, 40% of our day is determined by our habits, so it's really important that we choose our rituals with intention + purpose. One small ritual every day – like making a superfood smoothie, journaling, or taking vitamins – can make a world of a difference! 

While I feel like there aren't a lot of vitamins or supplements that I can get behind, I've been a big fan of Ritual Vitamins for a really long time. Within HALF AN HOUR, I can feel a boost of energy from the vitamin B12. I love that I can feel the effects of Ritual so soon after!   

Their assortment of nutrients is also created specifically for women. This actually makes a huge difference because men and women's bodies are so different and have such unique needs. I love that Ritual acknowledges this and also pairs nutrients that work together. For example, the vitamin D helps your system absorb the calcium. Even if you eat super healthy, it's great to take a supplement like Ritual to fill any nutritional voids your body may currently have.

Beyond boosting your energy, increasing your brain function, and helping you weather any emotional storms, Ritual also cultivates an attitude shift. By taking it at the beginning of each day with your lemon water or superfood smoothie, you plant the seed to feel GOOD and face the day and its challenges with strength and positivity.  

Check out the video above to learn more about Ritual with me and Dr. Zelana and also hear about the resilience rituals I do each + every morning! 

What are your wellness rituals? Tell us in the comments on the video + then be sure to subscribe to the Philosophie Youtube Channel for more chats on radiant health + nutrition! 

7 Ways to Stay Active as a Family in the Summer

As a family who LOVES sunshine + playing outside, we’re all about summertime! The warm season is one of the most beautiful times to be active outdoors and celebrate Mother Nature’s gifts. Here are 7 ways that our fam gets moving, while having a blast together:

Play in the park in the morning. While the kids run wild, my hubby and I love sweating it out in the playground. The monkey bars, balance beam, and steps create challenging ways to tone our bodies in HIIT sets.

Do lawn yoga in the afternoon. Sharing my practice with my little ones and introducing them to the many, many benefits of yoga make for such magical moments. I highly encourage anyone looking for a workout buddy to get flowin' with their kiddies!

Go for a bike ride at sunset. Blissing out during bike rides while the sun goes to bed is one of the most beautiful ways to close a day. And if it’s extra special if you’re biking home from the farmers market with rainbows of fruits + veggies for your evening meal! (While it's easy to wear flip flops during summer bike rides, I prefer these light + comfy Skechers YOU shoes!) 

Go on an evening hike or walk. Beyond fresh air and light exercise, these night walks provide a space for togetherness + reflection that allow us to truly reconnect. I don’t know what it is about being outside, but it’s always easiest to speak your truths, your fears, your joys when you’re unbound by walls and are completely free to feel + express.

Jump in the pool. You can’t beat splashing around in a pool and playing Marco Polo to cool down. If you live in LA and want to up your swimming game, the John C. Argue Swim Stadium in Expo Park is a great spot to take the fam. I also love the Ace Hotel for a pool dip with a gorgeous view of the cityscape of DTLA!

Spend a day picking fruit. Running around and picking fresh, organic blueberries, strawberries, and cherries is a summer must. Living in California, my family and I are so SO lucky to live close enough to produce farms—I really wanted to take advantage of this gift and share it with my kids. Plus, you’ll have a pail full of ripe fruit ready for a dreamy dessert or nourishing smoothie

Have an epic beach day. Jumping waves, dreaming up sandcastles, flowing beside the aqua water. ‘Nuff said.

What’s your favorite way to stay active with your family during the summer? Share with me on Twitter with #MyPhilosophie!