Archive for the ‘vegetable gardening’ Category

Food Diatribe II: Leafy Green Season

Medscape just published an article worth reading. The information is from a prospective study of older adults living in the community, and showed a direct linear relationship between consuming one or two servings a day of leafy green vegetables and slower cognitive decline. In fact, eating leafy greens daily offered the cognitive equivalent of being 11 years younger.

One expert neurologist asked to comment on the findings responded with confirmation: “This study adds to the rapidly evolving and convincing evidence that you are what you eat when it comes to brain health,” Richard Isaacson, Weill Cornell Medicine, New York City, said. “From a practical clinical perspective, regular intake of green leafy vegetables should be a standard part of a risk reduction paradigm to delay cognitive decline throughout the lifespan.”

Amusingly, another expert said that it was “too soon” to recommend leafy greens, and advised waiting for further confirmation from future studies, a typical recommendation for new drugs but not typically applied to foodstuffs that healthy people have been eating for millennia. I do of course see his point, which is not to jump into thinking of leafy greens as a cure-all, but really now. So here is my response as a gardener, a doctor, and an avid reader of research: don’t wait. Some of the longest-lived and healthiest populations in the world have had  markedly high  consumption of leafy greens. There is no downside and no dangerous side effect to worry about unless you are on warfarin. So just do it. You can read the article here if you want, and it contains a link to the study. Then, just do it. Grow them if you can. If you have a small garden patch, make an investment in your family’s health by filling it with greens. If you don’t garden, you can haunt your farmers market or start making foraging trips. If you prefer to eat salad, choose darker greens, not lettuce hearts or iceberg, and eat a big bowlful.

Right now I’m still eating last fall’s leafy greens from under frost blankets. The collards and Savoy cabbage held up best, and are uniquely delicious after exposure to cold. I harvested Swiss chard for people and chickens all last summer, and then put a frost blanket over half  the row.  The new leaves of spring are the meatiest and most delicious that a chard plant ever produces, and the protected ones are nearly eating size, while the unprotected ones will come in some time next month. Just be sure to get them before the central stalk starts to elongate, because they lose their sweet meatiness and get strangely dirty-tasting when the flowering stalk starts to form. Green alliums are coming up everywhere, and my nettle patch is sprouting strongly.

If you keep animals for food, feed greens to your animals (not nettles, but chickens do love the leftover cooked ones.) I have a carnivorous friend who eats supermarket meat and insists that he’s a secondary consumer of vegetables, and I keep trying to tell him that on the contrary, he’s just a secondary consumer of GMO corn. Unless you are buying animal foods known for a fact to be grassfed or pastured and not grain-finished, you aren’t consuming the nutrients of vegetables.  But if you keep your own, it’s astounding what quantities of greens chickens will eat if they get a chance, while cattle, sheep, and goats can be raised to butterball fatness on grass and greens alone if you have enough. The nutritional profile of the eggs and meat is enhanced and the animals are much happier. I’ll have more to say about meat in the near future.

Under the Frost Blankets

I have always tried to protect a couple of winter crops with frost blankets, but this year is the first time I got really serious about it at the right time of year. The right time of year is October, when you figure out which beds are going to be open during the winter and prepare them for planting.   Clean them of the debris of their previous crop, and fertilize a little more heavily than you usually would. Since I planned to grow mostly green things, I used blood meal and organic kelp meal.  If I had had more finished compost on hand, I would’ve used some of that too. Whatever you decide to use, fertilize, turn it in, water, and let the bed sit untouched for about a week.

Next, hunt your frost blankets. I cannot say enough good things about the heaviest weight of Agribon agricultural fabric, the one called Agribon 70. I got mine from Johnny’s Selected Seeds.  After a couple of years of fooling around with lighter fabric or two layers of lighter fabric, I have concluded that nothing but the 70 is worth spending my money on. The others all tear in our desert windstorms allowing the plants I have tended so carefully to be dessicated and killed.  It comes in rolls of 12 foot wide fabric, and 100 feet of it is one of the best gardening investments I ever made.

This is a heavy weight fabric and will actually smother the crops if it is allowed to just lay on top of them, so you need some kind of support.  If you are even slightly handy, no doubt you could rig something up with thin PVC pipe hoops, which I think would be the best possible solution.  I am not remotely handy, and so I bought a package of bamboo garden hoops.  These seem flimsy when you handle them but actually will do the trick.

Put the fabric over them and weight it down all around. Don’t use fabric staples, because you will need to move it a lot for watering and harvesting. I use a small load of bricks that I bought from a neighbor. They need to be placed at least one brick per foot, because otherwise you will lose it all in a real windstorm.

Next, decide what to plant.  Broccoli was an easy choice for me because I love it and also consider it one of the healthiest vegetables around, and the leaves and stalks are as edible as the buds.  I had planned to start my own from seed to get a known cold hardy variety, however in late October I saw some plants in my local garden center and decided to buy them because it would save time and trouble. Most of the broccoli sold in my area is chosen for heat tolerance, not cold tolerance, so no doubt I could have had heavier yields with a different variety, but this one is working out well enough.  I put the plants in 18 inches apart each way, which is pretty close, but they are not going to get quite as big as those growing in the open in other seasons.

One of the joys of having a growing oasis in the winter is sticking your head under the frost blanket and just inhaling the scent of green growth. I also frequently break pieces off the broccoli leaves to eat while I’m watering. I try to restrict myself to the lobes at the base of each leaf, so that the overall appearance is a little less ratty, but as I see it nobody but me is really looking under there anyway.  Here, at the base of the leaf, you see the tiny little bud cluster that is going to become a side head after I cut the main head of broccoli.

A few of my heads got brown bud, as you see above. There seems to be no real consensus about what this is, except that it probably is not a disease caused by a pathogen but related to growing conditions. I did notice that the plants that got the least water developed this condition. It also happens sometimes with my outdoor broccoli in very dry conditions. When I see this, I cut that head off and I am sure to keep that plant watered, so that it can concentrate on growing large side heads.  Overall, I still get a fairly good yield out of those plants.

A delightful part of having a winter garden is that some of the things you let go to seed in the past come back around. Here you see a particularly healthy arugula plant that will go into a salad in the next day or two.  One of the reasons that I was careful to enrich the soil thoroughly is so that a lot of things could grow without hampering the broccoli very much

Here are a few interesting things going on. This is an area where a goji berry came up in the middle of the bed last year, and I cut it back hard before I covered the bed and I’m hoping to get some edible shoots out of it. You cannot get rid of gojis once you have them, so whack and eat them enough to keep them within limits.  This is a section of a few feet in the middle of the bed, where I planted Snow Crown cauliflower, and those plants died by November. I have done very well with the same variety in the open, so I don’t know what happened, but I do know that they did not like the conditions under the blanket. No problem. In the open space that they created by dying, you see leeks, garlic, arugula, chickweed, and celery coming up.  You might be able to spot tiny little leaks in the foreground from one that I let go to seed last summer, and then you can see larger leeks growing where I harvested last year‘s leeks  by cutting them off a few inches below the surface and leaving the base and the roots in the soil.  In each place that I did that, there are are two or three healthy leeks coming up from those roots. I am very pleased with this way of growing them, and I plan to keep experimenting with it.  The garlic is there because, after I planted my regular garlic beds, I had a lot of seed garlic left over and just stuck it in all over this bed before I covered it. My hope was to have green garlic earlier than usual, and it seems to be working out well.

A closer look at the celery seedlings. These are the offspring of a hybrid celery called Tango, and the offspring of a hybrid are not necessarily true to the parent. However, it is likely that some will be close enough, and I’ll weed out the rest.

A closer look of the green garlic, growing lustily. These are the same shoots that you will see in the picture below, prepared for cooking.

Above you see Shirley poppy, bladder campion, and chickweed joining the party wherever they can find room, next to a sturdy leek.

People who live in other parts of the country might be appalled to know that I planted chickweed on purpose, but it’s a tasty nutritious salad green and good edible ground cover that doesn’t grow here naturally. So whenever I see it seeding itself around a bit, I am quite pleased.

Mallow seeds itself around my garden, and I let some of it grow for greens and because the bees like the blossoms.  It will never be a favorite for greens, because it is just a touch on the slimy side, but as long as it makes up a quarter or less of a greens mixture you won’t notice that.  Behind the mallow you can see a small sow thistle, and I was hoping that these would get larger and more tender under the frost blanket than they do in the open ground, but so far this is not the case and I am not very impressed with them. Oh well.  The whole idea is to try things and see what works.

Lunch was a head of broccoli seasoned with the green garlic shoots above and fried eggs from the one valiant hen who is laying this time of year. Eating off your own property just feels good.

Red-cooked Winter Greens

Any regular reader of my blog knows my nutritional obsession: nobody really eats enough leafy greens, including me. But I do make regular efforts to correct this.

In my last post  I wrote about grassfed short ribs red-cooked in Chinese fashion, and tonight I wanted that soft succulent meat again  but with a strong vegetable component, not the pure meatfest that I had last time. I am also conducting an ongoing experiment to see what greens can produce in winter in my garden with no protection. This sounds simple, given that I am down in zone seven and vegetables like kale are famous for holding all winter up in zones four and five, but it’s a little more complicated than that. Our desert winters are not as cold as further north, but they are absolutely dry with no protective snow cover and have occasional windstorms that will wipe the moisture out of almost anything but a cactus. Kale is invariably withered by early December. I have been trying to breed my own desert-hardy greens but have learned this year that collards, the common green of my southern Louisiana childhood,  are remarkably cold-tolerant and resist drying out better than anything else. I picked the last plant today, and the lower leaves are a little desiccated but the whole upper half of the plant is still in excellent condition.

I still had a cup of Master Sauce left over from cooking the short ribs. This is not the very concentrated sauce  that was used to finish the ribs, but the original cooking liquid. If you don’t have any Master Sauce, combine a cup of water or preferably good broth, a full “star” of star anise, a teaspoon of five-spice powder, a smashed cloves of garlic, a tablespoon of sugar or the equivalent in artificial sweetener of your choice, and a few “coin” slices of fresh ginger. Bring  to a boil in your smallest saucepan, simmer 15 minutes, remove the solid star anise and garlic and ginger, and use. If you have a cup of this juice in a jar in your refrigerator, you are ready to red-cook veggies at any time. Just use within a week. You may like it a little more or less sweet. Suit yourself.

All I did with the collards was wash them, remove the tough center ribs, slice them about a quarter inch wide, bring the master sauce to a boil, and drop the leaves in. I would estimate that there were 8 to 10 whole leaves and maybe about 2 quarts very loosely packed when they were sliced up. This would be the equivalent of one bunch of supermarket collard greens.

Bring the Master Sauce to a boil and throw in the greens. Stir frequently and watch

I cooked over medium-high heat for a bit over fifteen minutes, stirring very frequently toward the end, until the greens were fairly soft and the liquid almost gone.  At this point they are dark and very intensely flavored and delicious. If you want them a brighter color but a little less flavorful, you can stop at the stage above, before the greens start to darken,  but be aware that they are definitely somewhat tougher  at this bright green stage.  Some people like the extra chewiness, but most do not, and often your thick-leaved winter greens will be better accepted by others if they are cooked a little more. In fact, as I keep saying, this is true of greens in general. Cook them until they taste good, and don’t stop sooner.  As long as you are using the cooking liquid, or in this case evaporating away most of it, there is little nutrient loss, and the greens will taste better so that you eat more of them, and also will probably suit your GI tract better.  In the picture below, you can see the finished dark greens underneath the short rib meat. What you can’t see is that there is quite a pile of them, and really only several bites of meat.    Add ginger and green onion relish, or not, as you choose.  But the greens are serving as the bulk of the meal, and you avoid any use of starches, and you will be full for hours and hours afterwards because of all the soluble fiber in the greens. I added a couple of roasted carrot slices for more color, and of course for flavor.

Incidentally, if any greens are left over, they are delicious the next day and can be just brought to room temperature and eaten as a sort of cooked salad.

Snacking Greens

Probably everybody has made kale chips, the delectable snack made by oiling and seasoning pieces of curly kale and baking them at 375 or 400 until they are crisp. They are delicate, and not much good for dipping in anything, but they are quite wonderful by themselves. Recently I was making a batch and began to wonder about using some of my other available greens. Ultimately I used both green and scarlet curly kale,  carrot leaves, and torn sections of collard leaf because that was what was left in the garden.  The leaves were washed, allowed to drain, and 12 mid ribs removed from the larger leaves. In the case of the small carrot leaves, the stem was snapped off just below the lowest leaflet. I drizzle them with olive oil and seasoned with salt, finally grated Parmesan, nutritional yeast flakes, and a sprinkling of roasted ground garlic. If you want an exact recipe, there are dozens on the Internet. This is something you can do in a very improvisational way as long as you don’t oversalt.

Lesson learned:  don’t put them all on the tray at the same time, no matter how pretty it looks. The three greens finished at very different times.  Collards needed the least time, and despite several experiments I never did get them quite right. They go from olive-green and ready to eat to brown and burnt-tasting  in under a minute. Also, they don’t cook very evenly despite your best efforts, so ultimately what I ended up doing was just picking out the brown leaves, which taste burnt, and throwing them away. I still think there are real possibilities here but I did not get them to work as a satisfactory chip.

The carrot leaves were astoundingly good, with a perfect delicate crunch and a mild flavor. Even the stems had a good texture, lost their toughness, and tasted just fine.  I wish I had discovered this earlier in the year when I had more carrot leaves. But this is a good reason to keep a blog, or a written record of some kind, because if you don’t you end up “discovering” the same things every few years.  I am recording it so that I won’t have to discover this again. It’s a handy thing to know if you buy carrots with the leaves on. Remove the leaves as soon as possible before storing in the refrigerator, because they seem to go limp more quickly if still attached to the roots.

Curly kale was delicious, as it always is when baked this way.  I just love the stuff, and have no idea how large a bowl of kale chips I could eat, but I guarantee that it would be a big one.  If you live in a snowy climate, it is very likely that you can keep curly kale in good shape through much of the winner in your garden. Here in the high desert it does not get all that cold but we don’t have any snow cover and we have a lot of drying winds,  so by this time of year the curly kale that is growing uncovered looks pretty tattered. Also, for reasons I don’t know, there is an invasion of aphids in early December, and they are hard to wash off. But this year I did plant a row of curly kale and put frost blankets over it in early November, and that row is looking great and has no aphids.  So I have at least a few more batches of homegrown kale chips coming.

Incidentally, if you are cooking a meal and have the oven at 375 or so for something else, a few kale leaves out of the garden in a little pan make a great cook’s treat to tide you over until the meal is ready.

Fall Summation VI: the Magic Molly Potato

For various reasons related to my blood sugar I choose to eat a low carbohydrate diet most of the time, but a few splurges a year help keep me on the straight and narrow. This year my chosen splurge was purple fingerling potatoes, which I haven’t grown in many years. Fingerling potatoes are a little waxier and less starchy than standard potatoes, and purples have more antioxidants than other colors, but don’t kid yourself that you’re doing this for your health. If better health is what you want, eat greens instead. This is for a rare treat.

I got my seed stock from Moose Tubers,a wonderful source for all kinds of potatoes. I planted them whole, and only planted five hills and gave the rest of the seed tubers away. I was using newly broken ground and my soil is heavy clay and extremely alkaline, so I amended heavily with kelp meal and gypsum pellets to moderate the alkalinity. I watered deeply once a week, and other than that ignored them except to mulch a bit once they were about 6 inches high. I dug them in mid-fall, and each hill produced about six potatoes 1-2 inches long. I hasten to add that under halfway decent conditions the yield would almost certainly be a lot better. I was not interested in increasing yield. The last thing that I want is more potatoes around to tempt me.
As far as how to cook them, there was no doubt in my mind what to do. My favorite way to use fingerling potatoes is to boil them for 10 or 15 minutes, just until a knife tip penetrates them easily, then drain. When cool, I lay them on the cutting board and press/smash them carefully with the flat bottom of a glass until they are about half an inch thick but still hold their shape. Then salt, and fry in olive oil or bacon fat until they get lovely and crusty on the outside. There is simply nothing better. Mindfully enjoy every mouthful, because if you have any blood sugar problems you are not going to eat them again for a while. But oh, are they delicious. And if you have normal blood sugar and no family history of diabetes, these are a healthy side dish that you can enjoy a little more frequently. Back before I had blood sugar problems I used to enjoy smashed fried fingerlings as the center of a vegetarian plate, surrounded by other vegetables chosen  according to the season.
Incidentally, under my hardscrabble conditions the plants were compact, maybe a foot tall and 18” wide, and the leaves were tinged with purple. They would have looked fine among ornamental plantings, as long as they were in a place where perennials would not be disturbed by digging up the tubers at the end of the season. In the plateful above I threw in a standard fingerling from the Co-op to see if it tasted better than the Mollies, and the answer was that it tasted more bland, so I would only bother with the Mollies in future seasons.

Green Slaw, and notes on salt-curing greens

Right now my garden is full of savoy cabbage and collards, the cold-hardiest greens around, and I’m trying to eat them in as many forms as possible. There are no greens more nutritious, and after a few hard frosts the texture is excellent. One way I really love to eat them is salt-wilted or salt-cured, which makes them more tender and gives them a velvety texture. The slaw shown above was designed to go with Mexican flavors and makes use of cilantro stems, which are often wasted but shouldn’t be. They have pure cilantro flavor and, unlike the leaves, will stand up to marinating or cooking.

For two people, I used one giant outer leaf of savoy cabbage and cut the midrib out. I then rolled the leaf halves up and cut them into thin strips less that 1/4” wide. Half a red onion was cut into very thin slices. The cabbage and onion strips were put in a bowl and salted generously. I didn’t measure the salt, but the idea is to use somewhat more than you might sprinkle on at the table, not to drench them with salt. Half a teaspoon for this small salad would probably do it.  Then- this step is important- I massaged the salt in with my fingertips for about a minute. The bowl was then put aside for half an hour. Meanwhile, I chopped a small clove of garlic finely and cut a handful of cilantro stems in fine cross section, as well as getting the chicken breasts and sauce ready. While the chicken breast was cooking, I squeezed out the greens to get rid of excess liquid. Then I tossed in the cilantro stems and garlic, squeezed the juice of half a lime over the leaves, tossed with couple of tablespoons of good olive oil, and finished with a few grinds of black pepper and a generous sprinkle of ground toasted cumin. The most important final step is to taste and consider the seasoning before serving. It may need additional salt, since much was lost when the liquid was squeezed out. And after considering the flavor balance, I ended up tossing in a light sprinkle of stevia, probably equivalent to about half a teaspoon of sugar.

This basic technique can be taken in many other directions. For a more Chinese take, leave out the cumin, use rice vinegar instead of lime juice, and add some grated ginger with the garlic and finish with a final drizzle of roasted sesame oil.  A sweeter take that can accompany Korean food or barbecue with equal facility can be achieved by tossing the wilted veggies, garlic, and cilantro stems with quasi-Korean sauce.  (Incidentally, when making that sauce, remember that oligofructose is not an essential ingredient and, if you aren’t low-carb, you can just use a smaller amount of sugar.) If pursuing an Asian flavor, use a neutral oil like macadamia oil rather than olive oil.  Rather than cilantro stems, you can use finely chopped parsley stems or a handful of finely sliced celery. You might want to salt-wilt the celery with the cabbage and onions if you use it, to make the texture blend in more harmoniously. You can dress the wilted veggies with wine vinegar or tarragon vinegar, add some finely chopped fresh thyme, and finish with a very good olive oil to have the slaw accompany more traditional western flavors. Parsley stems, lemon juice, oregano, and a final sprinkle of feta on top makes it more Greek, which is where I learned the salt-wilting technique in the first place. You can of course use part of a cabbage head rather than outer leaves, and red cabbage turns a lovely scarlet when salt-wilted and dressed with something acidic.  The point is that salt-wilting is a way to make thick cabbagey leafy greens more tender and chewable so that they can readily be eaten raw, and then you can take the flavor in any direction you want.  If you absolutely don’t have time for the salt-wilting step, you could try just massaging the finely sliced veggies with your fingers for an extra couple of minutes, and depending on your greens, this may soften the texture enough to make them very tasty, although the plush texture achieved by salt-curing won’t be there.  And if you don’t want to serve it as part of your meal, a small portion from half a large leaf or  so made in the kitchen while you do other things is a great cook’s treat  to eat while you work and prevent overeating later on.

I never tire of harping on the fact that leafy greens form the basis of the Cretan diet, the diet that nourished some of the healthiest and longest- lived people in the world. Also, they are full of soluble and insoluble fiber and very filling, so you have half the chicken breast left over to eat the next day, providing economies of time and money in addition to the health benefits.There is a meme going around that says

“How do you reset your body back to its factory settings?

It’s kale, isn’t it?

Please don’t say it’s kale”

Substitute “leafy greens” for “kale” and this becomes fairly accurate, and can be made delicious. If you grow your own greens, it’s also dirt-cheap. So there just isn’t a downside.

 

Food Diatribe I

I grow some winter vegetables under frost blankets so the growing season is never completely over for me, but it is certainly a lot slower than it was a couple of months ago, and I have some time in the evening to read and even, occasionally, to think. One of the things that I think about most is the future of agriculture and American health. I am hardly indifferent to the health of other countries, but I like to start at home, and the fact is that by many parameters we have worse health outcomes than most first-world countries and many third-world countries. I have put a few references below, but the short version is that you name the health parameter, from overall longevity to infant mortality to rates of cardiac death to obesity and diabetes, and we’re not doing well. I will only be addressing factors that have some well-established link to diet and therefore to agriculture.

This is the article that provoked this post:

Why Small Local Organic Farms Aren’t the Key to Fixing Our Food System

This article is an example of the stuff going around in the popular press right now, because a great way to get clicks is to attack the current mantra whatever it is, and “organic and local” is the current food mantra.  And I believe that this article is partially correct: the production of grain, legumes, etc. does benefit from some economies of scale because of the land and equipment involved, and even raising grassfed large livestock requires a lot of grass and, therefore, a lot of land.

This is where I disagree:  the article does not address the fact that what small local organic farms are producing, mostly produce and small livestock, is exactly what most of us would benefit from eating more of, and the environment would be better off if we did.  I believe that in many ways American agricultural thinking is still stuck in the old model of maximum calories per acre, even though nobody would ever talk about it that way anymore.  Corn, for instance, can produce a huge number of calories per acre, and therefore a huge amount of food, most of it not good for us. The only reason to grow so damn much corn is to produce a huge number of calories. So I invite you to just look around you, and figure out how many people of your acquaintance or visible in any public place are suffering from a calorie deficiency.  I am not talking here about nutrient deficiencies, but about simple calorie deficiencies. Calorie deficiencies  exist in America, definitely, but they are not common. I follow a lot of lifespan, healthspan, and mindspan research,  and much of it looks at what has nourished healthy populations, not for a part of one lifetime, but for generations and even millennia.  Vegetables keep emerging as a theme. One of the things that I think could benefit every single American without necessarily changing anything about cooking techniques,  overall diet, specialty ingredients, etc. is simply to think in terms of removing half of what is on an average plate and replacing it with more vegetables. Not the starchy sweet ones but the real ones, especially leafy greens. Nobody is in a better position to help you with that than your local small farmer.

Another issue arises when it comes to the question of how your local small farmer can make a living, because the organic local produce that he or she produces clearly has to be more expensive than most other factory-farmed produce, so that farmers can stay in business. So how can low-income people with  little ability to spend flexibly make better food choices? I think this might be the place to use government subsidies creatively. Right now, subsidies make it possible for Big Ag farmers to make a profit producing huge amounts of GMO corn that go into feeding animals in unhealthy ways and making corn-based sweeteners that make us fat and sick. If, instead, farmers were subsidized for things like employing local labor and using good employment and environmental practices, this would be the beginning of a solution. With topsoil erosion a huge agricultural problem and steadily worsening, subsidizing the farmers who don’t contribute to it could make a real difference.  If low income consumers were also subsidized for using local farm resources, say for example foodstamp dollars would buy one dollar at a grocery store but two dollars at a farmers’ market, it would become more possible for low income people to eat high quality produce. And yes, I would advocate taking away the subsidies that make GMO corn profitable. Cheap beef is sick beef, and cheap sweetener is the basis of an obese society. It is unclear to me why taxpayers should pay for the privilege of making people and animals fatter and sicker. Some people don’t believe in any subsidies at all, but if we’re going to have them, I’m in favor of using them for long-term improved health of soil, animals, and people.

I can’t resist adding (because, after all, it’s what this blog is about) that if you have just a little bit of land, you are in a good position to help yourself.  Put in a vegetable garden and plant a few fruit trees,  or identify fruit trees in other places that you can harvest from (many people don’t want the fruit from their trees or get a lot more fruit than they can use,) and you are in an excellent position to make a salutary change in your diet at minimal expense.

WHO stats of life expectancy by country:

(1) https://en.m.wikipedia.org/wiki/List_of_countries_by_life_expectancy

We are 31st per 2015 statistics. Really.  And remember the China and its administrative region Hong Kong do not participate in the world health organization and are not in their statistics, but both have significantly greater longevity on average than America. So if they were added in, we would drop further.

Stats of rate of cardiac-related death by country:

http://www.worldlifeexpectancy.com/cause-of-death/coronary-heart-disease/by-country/

In cardiac death rates we look okay at first, down at number 107 among countries for which stats are available, but then you notice the long list of countries, including some third-world nations, that have lower rates than we do. You may also notice that France, Italy, the UK, Germany, Switzerland, and most first-world countries generally are doing a good bit better than we are, with notably lower rates of cardiac death. It is very legitimate to ask what we need to do better.

Prevalence of diabetes by country:

https://www.indexmundi.com/facts/indicators/SH.STA.DIAB.ZS/rankings

Here, too, we look okay at first, down at 42nd place in percentage of people age 20-79 diagnosed with diabetes. But then notice Spain down at 89th place, Canada at 95th, Norway at 130th, France at 143rd, the UK at 152nd,  and in fact all developed and many undeveloped nations showing diabetes rates well below ours, and it is imperative to ask how we can do better.