Obesity, depression and fatigue are just some of the health problems resulting from Americans reaching for too many sodas and chocolate candy bars rather than fresh ORANGES, APPLES and other fresh PRODUCE snacks.

Nutritionist Kathleen DesMaisons, author of the "Radiant Recovery Cookbook" (www.radiantrecovery.com) estimates that 70% of Americans have sugar sensitivity that causes health problems and as much as 95% of the population is addicted to sugar, thanks to our reliance on processed foods.

"I was running an alcohol treatment center, looking for new solutions and decided to add nutrition to the treatment and our success went up to 92%" says the Albuquerque-based author of "The Sugar Addict’s Total Recovery Program" and "POTATOES not Prozac". The sugar addict’s Total Recovery Program Dr. DesMaisons has designed teaches people a 7-step program that helps them to gradually change their food choices over a 6-month period to eventually eliminate debilitating sugar from their menus and increase their energy and sense of well-being.

"Green, yellow and red things are a sugar sensitive person’s best friends" laughs Dr. DesMaisons, referring to the FRUITS and VEGETABLES which are excellent menu choices. "Breakfast is the first step. Eating breakfast combining protein and complex carbohydrates stabilizes the blood sugar and gives the body nutrients it needs – like filling up the gas tank." She suggests including FRUITS low in sugar such as BERRIES and any kind of VEGETABLES for breakfast ingredients – "A bowl of STRAWBERRIES is actually better than a glass of ORANGE juice, which has as much sugar as Coca Cola. Try an omelet with your favorite VEGETABLE such as MUSHROOMS with a side of home fried POTATOES."

Another key step in recovering from sugar addition is to eat a skin-on cooked POTATO every night three hours after dinner. Dr.DesMaisons says POTATOES have gotten a bad rap in the press recently for their high gylcemic index, but when eaten with the skin, they actually help you feel better and their high potassium content as an added bonus can help you lose weight.

And you don’t have to miss dessert when recovering from sugar addiction. Fresh FRUIT makes the perfect sugary pastry replacement – "our cookbook does offer sugar-free recipes for classic favorites like APPLE pie."

"The key to steering clear of sugar" says Dr. DesMaisons "is to shift slowly, taking it one step at a time." Her newest book being released later this year, "Little Sugar Addicts", addresses what parents can do to help children avoid sugar addiction.

Plentiful volume on new crop RED and GREEN SEEDLESS GRAPES from Chile is making this import one of the best FRUIT values this week.

Chilean-grown NECTARINES, BLACK PLUMS and PEACHES have also decreased in price as volume improves. Try a combination in baked cobblers.

MINNEOLA TANGELOS and CLEMENTINE TANGERINES are among the many different CITRUS FRUIT varieties now in steady supply.

Look for good values on California NAVEL ORANGES and LEMONS, Texas-grown RUBY RED GRAPEFRUIT, along with such specialty offerings as KUMQUATS, BLOOD ORANGES and PUMMELO GRAPEFRUIT.

BOSC and BARTLETT PEARS are in steady supply at moderate prices. This high-fiber TREEFRUIT makes a delicious on-the-go snack.

APPLES continue to be in peak supply, including sweet-tart FUJI variety, RED DELICIOUS and baking-favorite GRANNY SMITHS.

MANGOS continue in steady supply at very reasonable prices. Serve slices sautéed with GINGER, crushed MACADEMIA NUTS and butter as a garnish with Caribbean flair for grilled chicken.

In addition to potassium-rich YELLOW BANANAS, volume is steady on PLANTAINS and specialty varieties such as BURRO and RED BANANAS.

ROMA TOMATOES are holding steady at moderate prices, with CHERRY TOMATOES in good supply for salads.

Just because holiday baking season is over, don’t cross NUTS off your shopping list. PISTACHIOS, WALNUTS, PECANS, ALMONDS and HAZELNUTS continue to be in good supply. Keep NUTS in the freezer compartment to ensure freshness for long-term storage.

Good values continue on both HASS and smooth-skinned BACON AVOCADOS.

Look for packaged POMEGRANATE SEEDS in some PRODUCE Departments, great for adding into salads or as a dessert topping.

HAWAIIAN PINEAPPLE is in steady supply with prices moderate.

Quality is excellent on RASPBERRIES and first of the season STRAWBERRIES.

GARLIC is among this week’s best VEGETABLE values. Roast and blend with softened butter for a delicious steamed VEGETABLE seasoning. Add cloves to soups, stews and pasta sauces or use to flavor tofu.

RUSSET and RED ROSE POTATOES are both plentiful at economical prices.

In the ONION bin, WHITE BOILERS, SWEET BROWN, MAUI and ITALIAN RED varieties are all in good supply at moderate prices.

Good values in salad choices this week include SPINACH, GREEN CABBAGE, ICEBERG LETTUCE, RED LEAF, GREEN LEAF and ROMAINE LETTUCE. Salad fixings in steady supply include RADISHES, GREEN ONIONS, SHALLOTS, CARROTS, JICAMA and CELERY.

CUCUMBERS are plentiful at economical prices. Slices make great party appetizer topped with sour cream and caviar.

EGGPLANT continues to be very economically priced. For a quick vegetarian entrée, slice, top with TOMATO sauce and fresh HERBS and bake until tender. Serve garnished with freshly grated Parmesan cheese.

Both BROCCOLI and CAULIFLOWER are in steady supply at moderate prices. Try either to create satisfying cream soups that take the chill off winter weather.

WHITE MUSHROOMS are in plentiful supply; try them sautéed or stuffed. Other MUSHROOM choices in steady supply include BROWN (CRIMINI), ENOKI, OYSTER, SHIITAKE and the oversized and very flavorful PORTOBELLO.

ZUCCHINI SQUASH is in plentiful supply from Mexican growers.

Fresh HERBS are abundant; use them to flavor olive oil. Mince finely and steep in oil for several days and strain.

PASILLA CHILIES are an excellent value this week.

In cut FLORAL bouquets, look for plentiful selections of CARNATIONS, ROSES, GLADIOLUS, MUMS and LILIES. Gigantic CHINA MUMS, DAISIES and KALANCHOE are among the best value in blooming potted plants, with TULIPS also arriving on the scene.

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