I have had the privilege of life-long good health and strength. Chalk it up to the vigilance of a mother, who before it was “cool”, in vogue, best practice believed in the benefits of unprocessed foods, fruits and veggies, seasonal eating and cooking “from scratch”. I was a child who had avocado and tomato sandwiches on pumpernickel bread for my lunches as a school kid. Often there were prunes or dates as a sweet—items I liked though secretly longing for a “Twinkie” or a “Ho Ho” like my classmates. We ate eggs throughout the era of “one a week to protect one from heart attacks”, butter in moderation, olive oil in our homemade dressings and bananas “a perfect food” as my mother used to say. She believed that what is most natural is God-given and messing it up with preservatives can only be harmful. Hence, perhaps my years of optimal wellness.