Lisa M. Renzi Hammond
Institute of Gerontology | College of Public Health
University of Georgia
February is a month of strong feelings. I watch the ground and underbrush, feeling hopeful that my goats will soon have fresh forage. I start my seeds, anxiously awaiting good garden weather. Yet just as spring arrives, work at home intensifies while my other job—as a University of Georgia public health professor—reaches its most demanding point. Late winter is when my health is often at its worst, precisely when I need to be at my best.
“I spend entirely too much time working on my health,” said no grower ever. Yet growers, including Southeastern farmers, continue to live with and die prematurely from preventable diseases, like heart disease, which is the leading cause of death in the Southeast. Poor heart health also contributes to cognitive decline. Luckily, one of the simplest ways to support both heart and brain health is also one of the most practical: eating what we grow.
A large study spanning 119 countries found that reducing sodium—largely by cutting back on those unhealthier convenience foods —could prevent nearly three million deaths each year, most from heart disease. Lower sodium intake could also restore roughly 70 million disability-adjusted life years: time spent living well rather than sick. Eating more fruits and vegetables could prevent another two million deaths and add back approximately 65 million healthy years.
This is where Southern-grown foods shine. For example, peanuts are rich in healthy fats that support heart and brain health and help regulate blood sugar. Pecans provide B vitamins essential for brain function. Blueberries are packed with antioxidants that protect our cells from damage. Poultry is an excellent protein source, and potassium-rich peaches help regulate blood pressure. The larger point is simple: when we eat what we grow, our hearts and brains benefit.
Of course, making big diet changes can feel easier said than done. Dietary change rarely happens overnight. Taste is shaped less by our tongues than by our brains, where flavors mix with memories and emotions. Our food preferences are learned, deeply personal, and therefore difficult to change.
That’s why small swaps matter. Imagine replacing just one packaged, high-sodium food each day with one Georgia-grown commodity. On its own, the change may feel modest. Over time, repeated day after day and year after year, research shows that these small substitutions can lower blood pressure and support long-term heart and brain health.
So this February, I feel confident that my decision to swap butter for Georgia-grown peanut butter on my morning toast will help make my longer spring days healthier—and more productive. And I call on all of you to do the same. Pick one less healthy food, swap it for your favorite Southeastern-grown commodity, and reap the benefits.
By Lisa M. Renzi Hammond
Institute of Gerontology | College of Public Health
University of Georgia