link of the day

Michael Pollan’s Six Rules for Eating Wisely

The 100 Mile Diet

The everyday-American meal contains an assortment of foods that have traveled an average of 2,000 miles to get from farm to fork. For those concerned about energy conservation, greenhouse gases, and oil dependence, the types of food we choose to eat are as important as the types of cars we choose to drive (or avoid). Industrial agriculture and long-distance food transportation generate between 20-25% of all climate destabilizing greenhouse gases in the U.S. Given this fact, buying food that is locally or regionally grown can dramatically reduce energy consumption and greenhouse pollution.. The local food movement has received a recent boost with the new trend of the “100 mile diet,” the brainchild of Alisa Smith and J.B. MacKinnon. “We’re the kind of people that ride our bikes everywhere, so we wondered why we were going to all this effort when our food was flying around the world,” says Smith. The diet trend, which requires participants to only eat foods grown within a 100 mile radius, is catching on across North America. Philadelphia journalist Elisa Ludwig took up the 100 mile diet for 12 days to learn more about the foods she eats. “If eating local is a moral imperative, then every meal is an opportunity to do the right thing,” says Ludwig, who kept a daily journal of the experience.

A Plant Based Diet

Nutrients are essential in order to sustain your body. Nutrients are packed into fruits and vegetables. Humans also need to be consuming fiber. FIBER FIBER FIBER. Is fiber the end-all? No. But foods that contain fiber are plant-based and packed with nutrients. There is NO fiber found in animal product. The ideal diet then is a plant based diet, meaning most of the diet (about 90%) is comprised of fruits and vegetables (mostly raw), grains, legumes, nuts, and seeds.

I recently read a solid book with solid research methods called The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health.

I found this review of the book very acurate:

The dietary patterns in China are strikingly different from Western countries, the major difference being the consumption of foods of animal origin. Animal protein intake, for example, is 10-fold greater, on average, in the US. than in China. Although the biology of the diet and disease relationship is infinitely complex and is easily misunderstood when interpreted in a reductionism manner, the main nutritional conclusion from this study is the finding that the greater the consumption of a variety of good quality plant-based foods, the lower the risk of those diseases which are commonly found in western countries — cancers, cardiovascular diseases, diabetes, etc… Based on these and other data, Campbell hypothesize that 80-90% of all such diseases could be prevented before the age 90.

The same dietary factors which increase blood cholesterol concentrations among Americans at the much higher ranges also increase cholesterol at the lower concentrations of the Chinese — these include, increased intakes of dietary fat and animal protein and decreased intakes of dietary fiber and legumes. Moreover, the lower the blood cholesterol, the lower the risk for various cancers. There is no evidence of a cholesterol threshold below which further decreases in disease would not occur. These two facts are quite remarkable, in that they suggest that almost any consumption of animal-based foods –higher in fat, lower in fiber may increase blood cholesterol –among many other biochemical changes from a very low level, this to be followed by a significant increase in the prevalence of the degenerative diseases many other analyses of these same data for individual diet-disease relationships support this interpretation.

Chinese consume more total calories per unit of body weight, yet have far less obesity than Americans, probably accounted for both by greater physical activity and greater consumption of a low fat, plant-based diet. Chronic infection with hepatitis B virus is a major cause of primary liver cancer. Together with the highly significant nutritional findings, this cancer appears to be a viral/nutritional disease, not a viral/chemical carcinogen disease as previously thought Campbell’s data on this question are more comprehensive than all others combined, thus his conclusion on the role of nutrition, even though different, is highly relevant. Control of the prevalence of this disease may be best achieved through immunization of young children. Prevention of disease progression among individuals who suffer chronic hepatitis infection may be best achieved through strict adherence to a low fat, plant based diet.

On Organic Food

What is organic?

Produced by farmers who use renewable resources, conserve soil, water

Animals given no antibiotics, growth hormones

No conventional pesticides, petroleum-based or sewage sludge-based fertilizers

No genetic engineering, radiation

Source: MCT; U.S. Agriculture Department, Organic Trade Association (U.S.)

What’s in a label?

Although organic foods have been sold in the United States since the 1940s, there have been no national standards for labeling them until recently.

The labels:

100% Organic

All organic ingredients.

Label must list ingredients, if product contains more than one ingredient.

Can use USDA seal; must list certifying agent.

Organic

At least 95% organic ingredients.

Lists which ingredients are organic.

Can use USDA seal; must list certifying agent.

Made with organic ingredients

At least 70% organic ingredients.

Lists which ingredients are organic.

Cannot use USDA seal; must list certifying agent.

Some organic ingredients

Less than 70% organic ingredients.

Cannot use word “organic” on package but can list organic ingredients.

Cannot use USDA seal or certifying agent’s seal.

Organic vs. natural

“Natural” does not mean “organic”; natural usually means product is minimally processed, contains no artificial ingredients, added color.

No national standards.

Source: MCT; U.S. Agriculture Department, Organic Trade Association (U.S.)

Another little tidbit: those sticker numbers on your fruit actually mean something. Here in the US, fruit often comes with stickers on it, sometimes telling you where it’s from and/or what it is. There’s also a number, but most of us never pay attention to that. The numbers on the sticker tell you how the fruit was grown. Conventionally grown fruit has four digits; organically grown fruit has five and starts with a nine; genetically engineered has five numbers and starts with an eight.

Organic Farming

Today, four of my friends went with me to my CSA to help harvest garlic. I believe I speak for all of us when I say it was the best thing we could have done today. While we worked we talked with other workers about the necessity of a simple life.

Kevin, the owner of Just this Farm, talked with us about the importance of saving seeds and that he gets seeds from seed savers. That led to a conversation about genetically modified crops, which his neighbor had planted. “They look nice” is all that Kevin had to say about his neighbors Monsanto Roundup Ready Corn. It made me want to host another showing of Future of Food to help inform the consumer. If you have not seen this documentary, you need to see it. Check out the details on the events page. It will inspire you to action. But just as a teaser, here are some notes from the film that impacted me:

“Monsanto should not have to vouch for the safety of bio-tech foods…our interest is in selling as much of it as possible. Assuring safety is the FDA’s job.” – Phil Angell, Director of Corporate Communications, Monsanto

“Ultimately, it is the foods producer who is responsible for assuring safety.” – Statement of Policy, U.S. Food and Drug Administration

Monsanto Corporation has perhaps been the most successful in creating new opportunities with Genetically modified foods. Roundup is an herbicide that would kill normal crops if sprayed on them. Roundup Ready seeds are genetically altered to create crops that are resistant to Roundup. This allows farmers to spray their crops with Roundup, without killing the crops. The opportunity for Monsanto lies in the fact that the only herbicide that can be used on Roundup Ready crops is Roundup, and farmers must commit to exclusively use Roundup as a condition of buying the seeds.

The EPA sets ’safe and allowable’ levels of herbicides and pesticides on foods. Companies like Monsanto have asked the EPA to increase the allowable and safe levels for herbicides to which they have developed plants that have resistance genes. The EPA has accepted Monsanto’s representation that Roundup tolerance levels of up to 20 parts per million are safe(tolerance levels were previously 6 ppm). Monsanto has yet to share with the government or the public the research that supports this claim, and the government has not forced the company to do so. This leads to an increase in the amounts of Roundup used, which may be great for Monsanto but of dubious benefit to the public.

The U.S.D.A., in combination with a company acquired by Monsanto, has developed ‘Control of Plant Gene Expression’, also known as terminator technology. Terminator technology refers to a plant’s inability to regenerate itself. Farmers who use terminator seeds are forced to buy new seeds for every planting, whereas before, seed saving insured perpetuation of the crop. What could be the motivating factor for technology such as this? It is the empowerment of the U.S.’s agricultural empire as well as money in the hands of Monsanto’s CEO’s (who by the way all have ties to Washington D.C.).

Genetic engineering, however, is not limited to plants. Monsanto is the developer of a genetically modified hormone called Recumbent Bovine Growth Hormone (rBGH). rBGH causes cows to increase milk production, an interesting proposition since milk and milk products are regularly listed as surplus products. Milk from cows given rBgh has been found to contain pus from udder infections, antibiotics to cure the infections, and high levels of Insulin-like Growth Factor (IGF-1), which is linked to human breast and prostate cancers.

If there is one food that Americans love, it’s their cow. Yet cows don’t fare very well as a result of rBGH. Cystic ovaries, uterine disorders, decrease in length of gestation, lowered birth rate of calves, increased incidence of twins and retained placenta are just a few of the problems in cows treated with rBGH.

*By 1997, 26 million acres of genetically modified plants were grown in the U.S. , and in one year, that increased to 58 million acres in the U.S. and almost 70 million acres worldwide.

*Today, as much as 60% fo all processed food in grocery stores contains genetically engineered ingredients.

*Many countries have outlawed the technology and are quoted as saying they will “wait to see what affects it has on our children”

This is only scratching the surface! Educate yourself about the future of food.

food

The food page has been updated… link

Visualize a continuum

My friend approached me and related how much he enjoyed the material on this site, but then related that he found it a bit overwhelming.  So where should one start if they are currently bowing to the god of cravings?  Let me outline some concepts….

* You must give your body the proper food to build healthy cells, tissues and organs.  “Proper food” means that the majority of the diet must be made up of plant food, most of it raw.

* You must reduce or eliminate you consumption of negative ingredients, most of which are found in processed foods.

* You must practice qualitative vs. quantitative nutrition.  This means looking at foods based on their ingredients, rather than only looking at how many calories or fat grams they contain, or what percentage of the “Recommended Daily Allowance” for certain nutrients they provide.  The source of the nutrients is far more important than the amount of  nutrients in foods.  A multi-vitamin, for example, may contain 100% of the RDA for some nutrients, but is not as valuable as smaller amounts of the same nutrients found in apples and cabbage.

* Degenerative disease and weight problems are conditions related to malnutrition.  The way to prevent or reverse them is by providing your body with the most densely nutritious foods available.

* You must stop practicing diet by exclusion.  Many people make their food selections based on what is not in the food.  They purchase foods because they are fat-free, reduced salt, or low cholesterol.  The proper reason to select a food is because of what is in it, not what is missing.

The journey toward wellness is like a continuum.  At one end of the continuum are terrible habits, and at the other are optimal ones.  We are all somewhere in between.  All improvement is valuable, and it is more important to make permanent change than to make fast change.

Where did your 4th of July food come from?

Did you eat a hot dog?

Chances are better than 25 percent that the pork hot dogs consumed in Ohio were from Iowa.  That’s because Iowa had a total inventory of 15.2 million market hogs and pigs as of March 1st (more than one fourth the nations total)

How about baked beans?

North Dakota, Michigan, and Nebraska produced 60 percent of the nations dry edible beans in 2005

Corn on the cob?

This genetically engineered delicacy most likely came from Florida, California, or Georgia.  51% of the sweet corn produced nationally in 2005 came from these three states.

Let’s not forget about FIREWORKS!!!

Our skies were painted with an estimated $211 million worth of imported fireworks.  More than 95 percent of the United States’ imported fireworks come from China.

What about the Flag hanging outside?

In 2005, the dollar value of U.S. imports of American flags was $5.5 million, and China was $5 million of that.

info courtesy of U.S. Census Bureau

Eric’s Food “Awareness” Pyramid

just a few ———————————-eat for the world

more——————————eat to live longer, eat to be healthy

even more———–eat certain foods to stay thin or look better (fad diets)

too many—–eat whatever they want, at any cost to the world, at any cost to their health

Level 1 (too many): this category of people is self explanatory. Thing to remember here is that our flesh drives us into this “un-aware-ness” on a regular basis. The goal is to avoid it like the plague. Level 1 is fueled by our cravings.

Level 2 (even more): Fad diets: Atkins, South Beach, celebrity diets… to name a few… This category is fueled by marketing and consumerism. It is fueled by the media image of “healthy,” and “good-looking.” Unfortunately, many people in this category are crippled by mental illness. This is manifested in many different eating disorders. I see them in myself at times. Standing naked in front of the mirror… analyzing, critiquing, disgusted… and why? (sorry for the imagery there) It is hard to say that one would be moving toward “awareness” by entering this level, however, it is awareness on some level.

Level 3: more – This level is made up of folks who read beyond the fat and calorie content of a food label and study the effects of diet on health and wellness. People in this category are looking for ways to stay healthy rather than stay thin. It becomes a more holistic wellness as things like exercise, stress management, and quality of relationships comes into play. Yet I would suggest that many times fear is the main motivator of level 3. It is often fear of sickness and death that keep us from eating whatever we want.

Level 4 (just a few) eat for the world. “Eating is an agricultural act” as Wendell Berry famously said. It is also an ecological act, and a political act too. Though much has been done to obscure this simple fact, how and what we eat determines to a great extent the use we make of the world – and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life can afford quite as much satisfaction.” – Michael Pollan, a University of California-Berkeley journalism professor whose new book, “The Omnivore’s Dilemma,” takes a hard _ and ultimately critical _ look at what he calls “industrial organic.” So we see that when eating for the world, one might think twice about buying over-packaged convenience foods, or purchasing corn that has been genetically engineered (I’ll write more on this later), or give thought to how far the food has travelled. Often politically motivated, people operating on a level four awareness are voting with their checkbook and challenging the power of lobbyists and the FDA. Level Four is driven by conviction, ideology, compassion, and mindfulness.

Footnote on organics: The organic craze has brought significant growth the the organic food market. I wonder at times if this is good and sustainable. Why do people buy organic? I wonder at times about the sustainability of places like Whole Foods, where only the most beautiful, excellent pieces of produce make the cut and if this sort of high brow consumerism is putting too much demand on an already pushed organic standard. I am still confused as to what to think re: Walmart’s recent announcement to double it’s organic offerings. It seems that in the future, those in level three will be interested in cheaper, more readily available “industrial organic” food, while level four will be purchasing on a more local level. Shopping at mega-stores, although cheap and convenient, is not necessarily a good replacement for buying organic and local foods from independent retailers and nearby family farms. Global organic does have some benefits, but eating local, seasonal organic food from farmers you know is liable to get you food that is fresher, tastier, potentially more nutritious, and has more positive economic and social impacts on your community.

How often do you eat?

eat less more often

Most folks eat only 1 or 2 meals/day.  It is better to eat several smaller meals throughout the day.  There are several reasons for this:

1.  Your body is like a car in that it requires a continual source of high-quality fuel in order to operate properly.  Not feeding your body consistently throughout the day can cause your blood sugar to drop and your energy to decrease.

2.  Your body can only efficiently process 500 calories at a time.  Consumption beyond that makes digestion difficult for your system.  You may have experienced this in the past when, after eating, you felt tired or even sleepy.  This was a result of making poor food choices and/or eating too much food.  Your stomach is about the size of your fist, and you should keep this in mind when you eat.  You are better off eating 4 or 5 smaller meals throughout the day, rather than larger, more infrequent meals.

It is also important to discuss what this means in America. This is more than a good idea to help you “loose weight” or “feel better.” These are good things, but in our culture of over-consumption, we are encouraged to over-indulge ourselves at any cost because we feel we “need” to. If not “need” then we at least feel “entitled” to.  When we overeat, we lack mindfulness.  Things to be mindful of when eating:

Am I hoarding? Do others suffer because I have plenty?

How “close to the earth” am I eating?  Has my food been given additives and extra sugar so that I crave more, become addicted, and thus over eat?

How far did this food travel?

If I only eat half as much, could this be saved for leftovers?

Do I eat this as “fuel?” or “sustinance?” -or- Do I eat this a a “well deserved treat?”

Most americans eat WAY TOO MUCH MEAT

The average North American uses five times as much grain per person yearly as does one of the two billion persons living in poor countries. We use about two thousand pounds each. All but 150 pounds of this we consume indirectly in meat milk eggs and alchoholic beverages. (more with less)

http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/howmuch.html

Madeline Drexler argues that farm animals in this country live in unmatched squalor. “The site of modern meat production,” she writes in her book Secret Agents, “is akin to a walled medieval city, where waste is tossed out the window, sewage runs down the street, and feed and drinking water are routinely contaminated by fecal material.” And these kinds of conditions lead to problems. One USDA study found that 50 percent of feedlot cattle carried the E. coli O157:H7 bacterium in their intestines during the summer months; another study found that 7 percent of chickens sampled at slaughterhouses had salmonella and 30 percent had campylobacter. Drexler is a former medical columnist for The Boston Globe and was a Knight Science Journalism Fellow at the Massachusetts Institute of Technology from 1996 to 1997. Here is her account of how contamination is pervasive in the meat industry. (pbs)

This sickens me… yes because of the environmental.. and the treatment of animals…. yes.. but more because of the levels to which the American consumer will go to demand that they have a choice cut of beef within 3miles of their home anywhere in the country!!! We are sickly spoiled consumers… killing ourselves with our blind consumption of all things cow!… all things food!