Dangerous Food? (photo by Alimann, courtesy of morgueFile.com)
The relatively new phenomena of nationwide pathogenic outbreaks are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals.
Written by Mark Kastel & Will Fantle, The Cornucopia Institute
What isn't being discussed in Congress, during the ongoing debate on the broken federal food safety system, is the root cause of the most serious pathogenic outbreaks in our food—the elephant (poop) in the room.
The relatively new phenomena of nationwide pathogenic outbreaks, be they from salmonella or E. coli variants, are intimately tied to the fecal contamination of our food supply and the intermingling of millions of unhealthy animals. It’s one of the best kept secrets in the modern livestock industry.
Mountains of manure are piling up at our nation’s mammoth industrial-scale "factory farms." Thousands of dairy cows and tens of thousands of beef cattle are concentrated on feedlots; hundreds of thousands, or even millions, of chickens are confined in henhouses at one location for the production of eggs and meat.
A Recipe for Disaster
Livestock producing manure is nothing new. But the epic scale of animal numbers at single locations and the incredible volumes of animal waste is a recipe for disaster. It eclipses anything that was happening on old McDonald's farm.
Feces carrying infectious bacteria transfer to the environment and into our food supply. Feeding heavily subsidized corn and soybeans to cattle, instead of grazing the ruminants on grass, as they were genetically designed to do, changes the pH in their digestive tracts, creating a hospitable environment for pathogenic E. coli to breed. The new phenomenon of feeding "distillers grains" (a byproduct of the ethanol refining industry) is making this risk even more grave.
To Much Food in Too Few Hands
The current near-nationwide contamination in the egg supply can be directly linked to industrial producers that confine millions of birds, a product of massive, centralized breeding, in manure-rich henhouses, and feeding the birds a ration spiked with antibiotics. These are chickens that the McDonald family would likely have slaughtered on the farm because they were "sickly."
Thirteen corporations each have more than 5 million laying hens, and 192 companies have flocks of more than 75,000 birds. According to the industry lobby group, United Egg Producers (UEP), this represents 95% of all the laying hens in the United States. UEP also says that “eggs on commercial egg-laying farms are never touched until they are handled by the food service operator or consumer.” Obviously, their approach been ineffective and their smokescreen is not the straight poop.
In addition to our national dependence on factory farms, the meatpacking industry, like egg production, has consolidated as well to more easily service the vast numbers of animals sent to slaughter from fewer locations. Just four companies now control over 80% of the country’s beef slaughter. Production line speed-ups have made it even harder to keep intestinal contents from landing in hamburger and meat on cutting tables.
All of these problems are further amplified by the scope of the industrial-scale food system. Now, a single contamination problem at a single national processing facility, be it meat, eggs, spinach or peanut butter, can virtually infect the entire country through their national distribution model.
More Consumers Turn to Alternatives
As an antidote, consumers are voting with their pocketbooks by purchasing food they can trust. They are encouraging a shift back towards a more decentralized, local and organic livestock production model. Witnessing the exponential growth of farmers markets, community supported farms, direct marketing and supermarket organics, a percentage of our population is not waiting for government regulation to protect their families.
The irony of the current debate on improving our federal food safety regulatory infrastructure, now centered in the Senate, is that at the same time the erosion of FDA/USDA oversight justifies aggressive legislation, the safest farmers in this country, local and organic, might be snared in the dragnet—the proposed rules could disproportionately escalate their costs and drive some out of business.
While many in the good food movement have voiced strong concerns about the pending legislation—it's sorely needed—corporate agribusiness, in pursuit of profit, is poisoning our children!
Government Needs to Act
When Congress returns to Washington, we have no doubt that food safety legislation, which has languished for months, will get fast-tracked. In an election-year our politicians don't want to be left with egg on their face.
We only hope that Senators will seriously consider not just passing comprehensive reform but incorporating an amendment sponsored by John Tester (D-MT), a certified organic farmer himself, that will exempt the safest farms in our country—small, local direct marketers. We need to allocate our scarce, limited resources based on greatest risk.
Farmers and ranchers milking 60 cows, raising a few hundred head of beef, or free ranging laying hens (many times these animals have names not numbers), offer the only true competition to corporate agribusinesses that dominate our food production system.
Mark Kastel and Will Fantle are codirectors of The Cornucopia Institute, a farm policy research group based in Cornucopia, Wisconsin.
To learn more about the farm policy & research group, go to: The Cornucopia Institute
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Free Grazing Cows (photo by Kenn W. Kiser, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
The law of unintended consequences has created a society that is likely to suffer a shorter lifespan than its predecessor, compounded by obesity, ill health, and confusion.
How did this happen in the most efficient food delivery system the world has ever known?
Fifty years ago, America was dotted with family farms that produced foodstuffs in great variety, and for markets that were most often what we would call today “local”.
• Then, the economies of the industrial revolution caught up with the farmers and things began to change. Who remembers the ‘50’s movie with James Dean as the ne’er do well son of a California lettuce grower in a film from John Steinbeck’s novel, East of Eden. In the film, a key scene shows a train car full of lettuce from their Salinas valley farm sitting on a sideline with the lettuce rotting and dripping out the bottom.
This symbol of America’s changing agricultural scene presaged enormous changes in the food production and delivery system that has resulted today, in enormous agriculture operations, as big and cumbersome as factories.
Except these factories produce eggs, and meat, and grains and fruits and vegetables.
Because the economies of scale have a dark side, that is risk of infection and disease among plants and animals crammed into small spaces. Because these so-called improvements – including genetically modified seed which poisons the very earth in which these crops are grown, because these new methods force farmers to grow genetically modified corn, and soy beans, and sugar beets in huge monoculture crops that risk famine in much the same way the Irish faced famine in the middle of the nineteenth century when all they grew was potatoes. Because these new draconian methods, designed to fatten animals quicker by cramming them into feed lots and forcing them to stand in their own excrement and eat corn in an eerie, always lighted, often flooded with music to keep them going at the trough.
Because all of these changes have taken place, the unintended consequence has been that mankind has grown fat and sick alongside the animals, with nearly two thirds of Americans now being overweight, and half of those obese.
Linda West Eckhardt
What is the answer? Should we all become vegans?
No. Mankind is meant to be an omnivore. We should simply reject factory farmed foods. Period. The consumer drives this train, and if we demand better foods we’ll get it. I order grass fed beef from a Texas cattle operation (www.texasgrassfedbeef.com). I grow vegetables in the back yard. I only buy organic eggs and milk and dairy products at the store. I select raw milk cheeses whenever possible.
If you expect to live and to be healthy, you have to take charge of your health and your life and it begins with every bite of food you put into your mouth.
Just say NO to factory farmed foods, for yourself, for your children, for your friends and Family. Be rigorous. You will be rewarded.
There is a crack in the door and light is flooding in now. Just take charge of your own health by making better decisions and you’ll be rewarded with better health and normal weight.
Linda West Eckhardt is a James Beard award winning cookbook author and Co-founder The Silver Cloud Diet.
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
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In the Pan (photo by Beglib, courtesy of morgueFile.com)
The new guide considers the socio-economic impact of consuming seafood and warns against turning to imported fish post-Gulf spill.
The national consumer advocacy group Food & Water Watch has just released its 2010 Smart Seafood Guide to direct consumers in making safer, more sustainable seafood decisions. This year, researchers analyzed over 100 types of seafood (60% more than in 2009) to create the only guide assessing not only the human health and environmental impacts of eating certain seafood, but also the socio-economic impacts on coastal and fishing communities.
In their 2010 guide, Food & Water Watch highlighted what they refer to as the "Dirty Dozen" -- species that fail to meet two or more of their criteria for safe and sustainable seafood. This year, the worst offender was imported coastal-farmed shrimp. According to the guide, the shrimp mostly come from countries where health, safety, labor and environmental standards are much weaker than in the U.S. This often means the shrimp were raised in crowded, dirty farms, and doused with assorted chemicals, antibiotics and pesticides, some of which are illegal to use in the U.S.
Gulf Oil Spill Raises Food Safety Concerns
"The guide comes at a critical time. We've been fielding countless questions from consumers on seafood safety after the Gulf oil spill," said Marianne Cufone, Food & Water Watch's Fish Program Director. "Unfortunately, because of the spill, many people are considering imported seafood as a safer alternative to domestic. Often, it's not.
The guide not only educates consumers on seafood selection, but also offers information on U.S. seafood production and regulation. For instance:
• Less than 2% of imported seafood is inspected.
• Over 70% of domestic shrimp and about 60% of domestic oysters came from the Gulf of Mexico prior to the spill.
• The average consumer eats around 16 pounds of seafood annually, about 4 pounds of which is shrimp.
Guiding Consumers Away from Unhealthy Choices
The guide steers consumers away from certain types of seafood like fish raised in factory farm conditions that pose threats to both the marine ecosystem and public health; unregulated imports; depleted fish (like bluefin tuna); and fish more likely to contain harmful contaminants like mercury and PCB (like swordfish).
The guide is offered as an online tool for consumers searching for seafood based on taste or U.S. region of origin. In addition, Food & Water Watch has developed a smaller, printed version for consumers to reference before making a purchase at markets or restaurants.
"It's really the most consumer friendly guide out there," Cufone said. "We're not telling you what to eat. We're providing you with important information so that you can make safer, more sustainable seafood choices based on your own personal tastes and priorities."
About Food & Water Watch
The nonprofit organization works to ensure the food, water and fish we consume is safe, accessible and sustainable. So we can all enjoy and trust in what we eat and drink, it helps people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping shared resources under public control.
To learn more about the nonprofit organization’s new guide to sustainable seafood, go to: Food & Water Watch
For more information on the Gulf spill's impact on the availability of certain seafood items listed on the 2010 Smart Seafood Guide, check the latest government updates at:
U.S. Food & Drug Administration
National Oceanic and Atmospheric Administration
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Thistle Hill's John & Janine Putnam (Images courtesy of Thistle Hill Farm)
Ever discovered an artisanal cheese at your local farmers market that you couldn’t stop raving about to fellow foodies? Well, there is an excellent chance that splendid cheese was made from raw milk, giving it the rich flavor that processed cheeses just can’t deliver.
Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk. They support the family farms feeding free-roaming cows on healthy grass that want to sell raw milk to folks who want to purchase it. Unfortunately, the U.S. Food and Drug administration prohibits raw milk for human consumption in interstate commerce.
The FDA Faces a Challenge in Court
The FDA’s prohibition has led the Farm-to-Consumer Legal Defense Fund and eight other plaintiffs to mount a legal challenge arguing that the federal regulations are unconstitutional. The FDA filed a motion to dismiss, but last week federal Judge Mark W. Bennett denied the motion. It is a small, but important victory for small dairy farmers, the health of consumers, and the environment.
As part of his ruling, the judge ordered proceedings in the case to be stayed 60 days to allow plaintiffs time to decide whether to file a ‘citizen petition’ with FDA. The petition would ask FDA to clarify its interpretation of the statutes and regulations giving it the power to ban raw milk for human consumption in interstate commerce.
Having survived the first round in the case, the plaintiffs have until October 18th to determine what their next course of action will be.
Yes to Small Dairy Farms, No to CAFOs
A previous post on American Feast's Sustainable Food Blog explained some of what is at stake:
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of people and the environment.
Of course, people around the globe have been safely consuming raw milk and cheeses for thousands of years. Allowing the interstate sale of raw milk is an important step toward making family-scale dairy farms part of a healthier and more sustainable future.
The Farm-to-Consumer Legal Defense Fund is a nonprofit defending the rights and freedoms of family farms by protecting consumer access to raw milk and nutrient-dense foods.
To learn more about the Fund, go to: Farm-to-Consumer Legal Defense Fund
To view previous posts on the topic of raw milk, go to:
Nutritious Raw Milk Can Be Produced Safely by Local Farmers
Support Family Farmers & Get Healthy with Raw Milk
Vermont Cheese Artisans Succeed with Old World Skill
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Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Four Out of Five Baby Boomers More Concerned About Foods They Eat
Organic foods are making a larger impact on consumers' shopping choices in 2010, according to a new survey. About three out of four adults continue to purchase natural and organic foods, but 27% of adults say that natural and organic foods comprise more than a quarter of their total food purchases this year, up from just 20% a year ago.
More than four-fifths of adults say they are now more concerned with what foods they eat (84%), they read nutrition labels more closely today (84%) and have a better understanding of how their food is produced (83%) than they did in 1980.
The survey was conducted by Harris Interactive® within the United States on behalf of Whole Foods Market® for the grocery company’s annual Food Shopping Trends Tracker report. Whole Foods Market also surveyed Baby Boomers in June via Harris Interactive about food attitudes and purchasing habits today compared to three decades ago.
A ‘Sea Change’ in Shopper Attitudes
"There has been a sea change these past 30 years in shopper attitudes toward food with a growing appetite for information on how and where food is produced to what's in the food and how it impacts health," says Michael Besancon, Senior Global Vice President of Purchasing, Distribution & Marketing for Whole Foods Market.
For a snapshot of how food buying habits have changed, Whole Foods Market asked Boomers to rank the top items nearly always in the pantry/refrigerator in 1980 compared to today.
In 1980, the top five items were:
• Milk (89%)
• Canned or frozen vegetables (83%)
• White bread (74%)
• Soda/pop (74%)
• Iceberg lettuce (66%)
In 2010, the top five items are:
• Fresh fruit (83%)
• Milk (82%)
• Fresh vegetables (79%)
• Wheat or whole-grain bread (77%)
• Canned or frozen vegetables (69%)
Comparing the two time periods, spring or mixed lettuces show the highest increase in popularity today among Boomers (59% currently vs. 14% 30 years ago), followed by wheat or whole-grain bread (77% currently vs. 34% thirty years ago), and whole grain cereal with little or no sugar (66% today vs. 26% thirty years ago).
Rounding out the top 10 list of food items that grew in popularity among Boomers over the past 30 years are food supplements, fresh fruit, specialty beverages like gourmet coffees and flavored teas, fresh vegetables, fresh-prepared entrees, salads and/or sides, ethnic foods and/or ingredients, and store brands.
Conversely, sugary cereal shows the largest decline in popularity among Boomers (63% 30 years ago vs. just 19% today), closely followed by white bread (74% 30 years ago vs. 31% today).
Most Boomers report they are now more concerned about fat (74%), cholesterol (74%) and added growth hormones and antibiotics in meat and dairy products (70%) than in 1980.
Impact of Weak Economy on Food Shopping
More than half (54%) of Boomers say they buy more organic and/or natural foods today. This finding is in line with findings from the Whole Foods Market Food Shopping Trends Tracker survey that show an increase in adults who say if prices are comparable they prefer to buy natural and/or organic foods over conventional foods (73%), and they would like to find ways to be able to buy natural and/or organic foods within their budget (72%), both experiencing a significant 7-point increase from last year's findings.
Most adults say current food prices continue to impact how they shop for groceries (84%), and the economy has impacted their cooking and eating habits (77%). Specifically, they are eating dinner at home more often and eating out less (59%) and are budgeting food shopping trips more strictly (42%). Of those adults who indicated that current food prices have affected their grocery shopping 46% say they go out of their way to look for lower-cost items, 56% say they prepare more meals at home, and 26% plan meals for the week and buy only what they need for that week.
"While the economic downturn has brought renewed attention to getting more value for less money, it is encouraging to see that shoppers don't want to cut corners on healthy, high quality food," says Besancon. The survey found, regardless of current food prices, the majority (72%) of adults say they don't want to compromise on the quality of the food they buy.
Wheat Field at Sunset (photo by diggerdanno, courtesy of morgueFile.com)
"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering..."
In light of the seemingly endless deluge of frightening media coverage of foodborne illnesses and food recalls, it comes as little surprise that a recent report has slammed the U.S. Food and Drug Administration for its ineffectiveness at ensuring food safety.
The report was prepared by Institute of Medicine and National Research Council. It says the FDA’s ability “to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks.”
The FDA’s Approach is Too Reactive
"As recent illnesses traced to produce underscore, foodborne diseases cause significant suffering, so it's imperative that our food safety system functions effectively at all levels," said committee chair Robert Wallace, professor, College of Public Health, University of Iowa, Iowa City.
Professor Wallace went on to say, "FDA uses some risk assessment and management tactics, but the agency's approach is too often reactive and lacks a systematic focus on prevention. Our report's recommendations aim to help FDA achieve a comprehensive vision for proactively protecting against threats to the nation's food supply."
FDA is responsible for ensuring the safety of approximately 80% of the nation's food supply, including seafood, dairy products, and fruits and vegetables. It is not the sole organization overseeing food safety, the U.S. Department of Agriculture handles meat, poultry, and egg products, and state and local agencies share in conducting food production facility inspections, surveillance, and investigations of outbreaks.
About the Report
Recent outbreaks of foodborne illness led the U.S. Congress to request a review of gaps in the FDA's food safety system. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. They are private, nonprofit institutions that provide science, technology, and health policy advice under a congressional charter.
To purchase the report and its recommendations in their entirety, go to: Enhancing Food Safety: The Role of the Food and Drug Administration
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Free Roaming Red Angus (© Photographer: Caroline Klapper | Agency: Dreamstime.com)
The Valley Meat Company of Modesto, California is recalling approximately 1 million pounds of frozen ground-beef patties and bulk ground-beef products that may be contaminated with a rare strain of toxic E. coli . The recall was announced by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) on August 6th.
Concern exists that some contaminated meat may be frozen and in consumers' freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product that is the subject of this recall.
Products subject to recall bear the establishment number "EST. 8268" inside the USDA mark of inspection, as well as a production code of 25709 through 01210. These products were produced between October 2, 2009 through January 12, 2010. The ground beef was distributed to retail outlets and institutional foodservice providers in California, Texas, Oregon, Arizona and internationally. Thus far, seven people are believed to have become ill from the contaminated beef.
9,000 Deaths from Fodborne Illnesses Anually
In the United States, foodborne diseases have been estimated to cause 6 million to an astonishing 81 million illnesses and up to 9,000 deaths each year, according to the Centers for Disease Control and Prevention. Escherichia coli (E. coli) are a large and diverse group of bacteria. Some kinds of E. coli are harmless, while others can cause diarrhea, urinary tract infections, respiratory illness and pneumonia, and other illnesses. The major source for human illnesses is cattle.
To learn more about E. coli food and related health issues, go to: Centers for Disease Control and Prevention
If you’d like to purchase some of the safest & finest Red Angus Organic Steaks we have been able to find, click on any of the following:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
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Water Pour (© Photographer: Tracy Hebden | Agency: Dreamstime.com)
“More than 93% of the general population has some BPA in their bodies.”
Bad news for folks drinking water from plastic bottles in pursuit of safety and good health, leading them to pay 1,000 times as much for their drinking water. They need to know that the water they are drinking is likely to be contaminated with highly toxic BPA.
BPA stands for Bisphenol A, a synthetic chemical that interferes with the body’s natural hormonal messaging system. According to the Environment California Research & Policy Center, which reviewed 130 studies on the topic, BPA has been linked to altered development of the brain and behavioral changes, a predisposition to prostate and breast cancer, reproductive harm, diabetes, obesity, and cardiovascular disease. BPA can wreak havoc on children’s developing systems.
NRDC Files Lawsuit to Ban BPA
The Natural Resources Defense Council has filed a lawsuit against the Food and Drug Administration for its failure to act on a petition to ban the use of BPA in food packaging, food containers, and other materials likely to come into contact with food. NRDC filed the lawsuit in U.S. Court of Appeals for the D.C. Circuit.
In October 2008, NRDC petitioned the FDA to prohibit the use of BPA in food packaging to prevent the toxic chemical from contaminating food. The FDA has failed to take action in response to the petition for more than 18 months, although the agency expressed concern about the effects of early life exposure to BPA on brain development and the prostate gland of fetuses, infants, and children.
BPA Is Ubiquitois in Food & Water Packages
BPA is found in wide variety of products, including the lining of liquid infant formula cans, soda or beer cans, fruit or vegetable cans, and pizza boxes as well as consumer products made from polycarbonate plastics, including baby bottles, sippy cups, and reusable water bottles. Much of that packing ends up in landfills, posing a severe threat to the health of the environment.
The re-use of plastic bottles leads to normal wear and tear and increases the chance that chemicals will leak out of the tiny cracks and crevices that develop over time. By law, tap water is subjected to more testing than bottled water and almost certain to be a safer alternative. More than 93% of the general population has some BPA in their bodies, primarily from exposure through food and water contamination and other preventable exposures.
Alternatives to BPA are Available
“BPA-free alternatives are already available and on the market. The FDA has no good reason to drag their feet on banning it,” said Dr. Sarah Janssen, a senior scientist in the Environment and Public Health program at NRDC. “It’s upsetting that food is most people’s primary source of exposure to BPA. The FDA should act now to eliminate this unnecessary risk.”
“The FDA has failed to safeguard the food supply and protect the public from harm,” said
Aaron Colangelo, an attorney with NRDC. “The FDA’s failure to regulate this chemical in food packaging in unjustified, and so we are forced to ask the court to intervene and order the agency to take action.”
About NRDC
The Natural Resources Defense Council is a national, nonprofit organization of scientists, lawyers and environmental specialists dedicated to protecting public health and the environment. Founded in 1970, NRDC has 1.3 million members and online activists, served from offices in New York, Washington, Chicago, Los Angeles, San Francisco and Beijing.
To learn more about the reasons behind NRDC’s lawsuit, go to: The Natural Resources Defense Council
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On the Scale (photo by Clara Natoli, courtesy of morgueFile.com)
The USDA Dietary Guidelines are a leading cause of the American health and obesity crisis, according to some of the scientists, nutritionists and consumers who testified last Thursday at a USDA public hearing on the report of the Dietary Guidelines Advisory Committee (DGAC). Dissenters argued that the proposed 2010 revisions to the Dietary Guidelines are worse, and will not prevent obesity and will only increase degenerative disease in the U.S.
Those testifying against the Guidelines said the Committee misused of scientific data to justify a high-carbohydrate, low-fat diet. Dr. Jeff Volek, scientist and academic researcher at the University of Connecticut, noted that the DGAC report ignored scientific studies showing the effectiveness of low carbohydrate diets for weight loss. “Americans deserve to have official support for the low-carb dietary option,” he said.
"I have followed the work of the DGAC all the way through this process as an academic project. I have dug into their nutrition evidence library,” said Adele Hite, a graduate student in nutrition and public health at the University of North Carolina-Chapel Hill. “Time after time, the scientific evidence the DGAC cited to oppose low-carb diets actually says the exact opposite of the Committee’s conclusions." Hite testified to losing sixty pounds on a low-carbohydrate diet.
Morton Satin of the Salt Institute sharply criticized the Committee’s recommendation to reduce sodium consumption to 1500 mg per day. "The Committee is suggesting that Americans consume less than 4 grams of salt per day. No modern society consumes so little salt, making this proposal nothing less than a call for an uncontrolled experiment on more than 300 million Americans.” Satin provided references showing the critical role of salt in digestion, blood pressure regulation and brain development.
Advocates for a Low-Carbohydrate Diet
Four of the dissenters presented the views of the Nutrition and Metabolism Society, a group of nutrition researchers and medical professionals who have studied the benefits of a low-carbohydrate diet for weight loss, insulin regulation and protection against chronic disease. “We expected the new guidelines to recognize current research that vindicates saturated fats as a cause of heart disease and weight gain, and to acknowledge the demonstrated benefits of lower carbohydrate diets,” said Dr. Richard Feinman of Downstate University, New York.
In response to the DGAC report, the Nutrition and Metabolism Society recently launched the Committee for a Healthy Nation (CHN). "The CHN is a working coalition of professionals who oppose the low-fat, plant-based thrust of the DGAC report. We feel strongly that the scientific evidence omitted from or misrepresented by their report must be considered in the final outcome," said Feinman.
"Five years ago, I was the lone voice testifying against the guidelines,” said Sally Fallon Morell, president of the Weston A. Price Foundation and member of the CHN. “This year I was happy to be joined by members of the medical and research community in opposition to USDA’s unscientific prescription." Fallon Morell’s testimony focused on nutrient deficiencies common in those following low-fat diets.
Dr. Feinman challenged the DGAC panel to an open public debate on the scientific evidence underpinning the Guidelines. "Our nation's citizens need a range of dietary options to choose from, not a one-size-fits-all approach. We must allow for lifestyle, activity levels and metabolism as factors in choosing an optimal diet for each individual.”
To learn more about advocacy for a low-carbohydrate diet, go to: The Nutrition and Metabolism Society
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Farm Field (photo by diggerdanno, courtesy of morgueFile.com)
Kudos to those who have let their views be known when it comes to the advertising of unhealthy foods on television programs aimed at children. It appears to be having a positive effect.
A new study says there have been “substantial decreases in exposure to ads for the most heavily advertised sugar-sweetened beverages” and exposure to sweets ads fell as well. On the down side, the researchers report that exposure to fast food ads has actually increased.
An article on the study was published in the Archives of Pediatrics & Adolescent Medicine. It was authored by researchers affiliated with the Institute for Health Research and Policy and the Department of Economics at the University of Illinois at Chicago.
The Unhealthy Consequences
What comes of selling food loaded with empty calories to children? According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
A Direct & Powerful Link Between Ads & Eating Habits
Experiments conducted by researchers at Yale University found “a direct and powerful link between television food advertising and calories consumed by adults and children.” The research appeared in the July 2009 issue of the journal Health Psychology, published by the American Psychological Association.
The lead author of the study, Jennifer Harris, PhD, at the Rudd Center for Food Policy and Obesity at Yale said, “Food advertising triggers automatic eating, regardless of hunger, and is a significant contributor to the obesity epidemic. Reducing unhealthy food advertising to children is critical.”
The Power of Pester
Corporate Accountability International, a nonprofit watchdog group, has published a research paper on the topic of food advertising aimed at children, “Clowning With Kids’ Health, The Case for Ronald McDonald’s Retirement.”
CAI’s report offers some interesting insights on the practice of advertising to children so they will pester parents to buy products:
Advertisers understand that it takes a lot of fortitude for a parent to continue to say no, when saying yes is the path of least resistance. They also understand that even health-conscious parents are inclined to give-in after a long day at work or after busily shuttling kids from school to soccer practice to piano lessons and beyond. Not only have they classified nagging tactics into seven major categories from pleading nags to pity nags, they’ve even gone so far as to categorize parents according to identified stress factors and conditions (such as income, marital status, and guilt) that make a parent more vulnerable to the nagging of their children.
To view the U. of Illinois study cited above, go to: Trends in Exposure to Television Food Advertisements Among Children and Adolescents in the United States
To view the CAI research cited above, go to: Clowning With Kids’ Health, The Case for Ronald McDonald’s Retirement
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Beach Fun (photo by Nesstor4u2, courtesy of morgueFile.com)
“Don't eat breakfast cereals that change the color of the milk.” -Michael Pollan, 'Food Rules: An Eater’s Manual'
Chemists at major food companies have been coming up with colorings to help market foods for generations, products often targeted at kids. Concerns about the safety of the chemical dyes additives go back as far as 1960, and a recent study suggests those fears have been well founded.
A recent report from the nonprofit Center for Science in the Public Interest says:
…studies of the nine dyes currently approved by the FDA suggest, if not prove, that most of the dyes cause health problems, including cancer, hypersensitivity, or neurotoxicity (including hyperactivity). And that’s the case even though most of the research was commissioned, conducted, and interpreted by the chemical industry itself and its testing labs and academic consultants.
That is particularly troubling because food dyes are tested for safety individually, even though food marketers add them in various combinations, likely heightening the risk. Adding to the threat are impurities that might be “upwards of 10 percent…Yellow 5, the second-most widely used dye, may contain up to 13 percent of a witch’s brew of organic and inorganic chemicals,” says the report.
CSPI says it “has urged several major multinational companies that do not use dyes in Europe to do the same in the United States.” Most of those companies said European government has urged them not to use dyes, but they would continue adding dyes in the U.S. until they were ordered to stop or consumers demanded such foods.
To view the full report from CSPI cited above, go to: Center for Science in the Public Interest
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Sea Salt (© Photographer: Nadya Markova | Agency: Dreamstime.com)
An astonishing 90 percent of American adults consume an unhealthy amount of salt each day, causing widespread high blood pressure and placing millions at risk of heart attack and stroke. But only 11 percent of the sodium in Americans’ diets comes from their own saltshakers; nearly 80 percent is added to foods before they are sold.
Most Sodium Comes from Commonly Eaten Foods
According to a new report, "Sodium Intake in Adults – United States, 2005-2006," published in the CDC's Morbidity and Mortality Weekly Report, less than 10 percent of U.S. adults limit their daily sodium intake to recommended levels. The report also finds that most sodium in the American diet comes from processed grains such as pizza and cookies, and meats, including poultry and luncheon meats.
The new report says U.S. adults consume an average of 3,466 milligrams (mg) of sodium per day, more than twice the current recommended limit for most Americans. Grains provide 36.9 percent of this total, followed by dishes containing meat, poultry, and fish (27.9 percent). These two categories combined account for almost two-thirds of the daily sodium intake for Americans.
Pervasiveness of Sodium Makes Limiting Intake Difficult
An estimated 77 percent of dietary sodium comes from processed and restaurant foods. Many of these foods, such as breads and cookies, may not even taste salty.
"Sodium has become so pervasive in our food supply that it's difficult for the vast majority of Americans to stay within recommended limits," said Janelle Peralez Gunn, public health analyst with CDC's Division for Heart Disease and Stroke Prevention and lead author of the report. "Public health professionals, together with food manufacturers, retailers and health care providers, must take action now to help support people's efforts to reduce their sodium consumption."
The 2005 Dietary Guidelines for Americans recommends that people consume less than 2,300 mg of sodium per day. Specific groups, including persons with high blood pressure, all middle-aged and older adults and all blacks, should limit intake to 1500 mg per day. These specific groups comprise nearly 70 percent of the U.S. adult population.
This study found that only 9.6 percent of all participants met their applicable dietary recommendation, including 5.5 percent of the group limited to 1,500 mg per day and 18.8 percent of the 2,300 mg per day group.
Reduce Salt to Prevent Heart Disease & Stroke
The findings add to a growing body of observational research studies on Americans' excessive sodium consumption. Over-consumption of sodium can have negative health effects, including increasing average levels of blood pressure. One in three U.S. adults has high blood pressure, and an estimated 90 percent of U.S. adults will develop the disease in their lifetime. Blood pressure is a major risk factor for heart disease and stroke, the first and third leading causes of death among adults in the United States.
The National Salt Reduction Initiative
The National Salt Reduction Initiative is a New York City-led partnership of cities, states and national health organizations. It has set specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets, a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Some major food companies are alreaqdy quietly reducing the sodium in their products.
To get more information on the National Salt Reduction Initiative, go to: N.Y.C Department of Health
For more information about sodium and blood pressure, go to: U.S. Centers for Disease Control and Prevention
To view previous posts on the topic go to:
1. Canadian Dieticians Push for Less Sodium in Food
2. Cutting the Salt in Food Doesn't Increase Spoilage
3. Too Much Salt!
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Sugar (photo by Stuart Whitmore, courtesy of morgueFile.com)
Last year American Feast joined over 70 food companies and retailers on vowing not to use or sell food that contained genetically modified (GM) beet sugar. They share the belief that there has been insufficient study of the long term effects of genetically modified crops on human health and the environment.
The 70 companies signed the Non-GM Beet Sugar Registry, sponsored by a dozen food safety and environmental organizations. Now the Center for Food Safety, a nonprofit advocacy group, is calling for food giants Hershey and Mars to sign the registry.
Labeling GM Foods
One reason for establishing the registry is the absence of mandatory labeling for genetically modified foods. The sponsoring organizations believe consumers should be given a choice as to whether or not they want to eat genetically modified food.
Food Navigator has quoted Jeffrey Smith, director of the Institute for Responsible Technology, “We need to avoid the all-too-common situation of finding out a product is harmful after it has been approved and widely distributed. Requiring that GM foods be labeled is the only protection consumers have if they want to avoid eating GM foods.”
The sugar beets were genetically modified to be resistant to a herbicide, making it easier to kill weeds without destroying the sugar beet plants. Opponents fear the genetically modified plants will cross-pollinate with related crops such as chard and table beets, needlessly affecting non-GM foods and food ingredients.
Tom Stearns, president of High Mowing Organic Seeds, told Food Navigator, “Overseas markets have already rejected other GM products, so the economic future of many of our nation’s farmers is being needlessly risked.”
GM Foods Lower Crop Yields
In May of 2009, the American Academy of Environmental Medicine called on "Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks."
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
To support the effort by the Center for Food Safety to get Hershey and Mars to refrain from using GM sugar, go to: Tell Mars and Hershey's to sign the Non-GM Beet Sugar Registry
To see the list of the companies that have signed the registry go to: Non-GM Beet Sugar Registry
If you’d like to read the Food Navigator article cited above go to: Food companies pledge to avoid GM beet sugar
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Napa Valley Winery (© Don Mace | Dreamstime.com)
Farm-to-table dining has been a growing trend for some time and there is no sign it will slow anytime soon. The movement to serve fresh, local, sustainably harvested food is offering truly distinctive dining experiences and helping raise awareness of the delicious alternative to heavily processed foods shipped from factories.
One meal at a good farm-to-table restaurant should convince anyone that foods are at their most flavorful and nutritious when served at their freshest. Eating seasonal foods produced without chemicals, whether grown at home or in a community garden, or purchased from a trusted local farmer, makes for better health and a cleaner environment.
The Bounty of California’s Napa Valley
The Napa Valley in California is one of America’s most rare and precious agricultural preserves. Home to the founders of America's fine wine industry, its towns and villages also present a bounty of crops for an authentic farm-to-table dining experience regularly enjoyed by visitors and locals alike. The very word Napa stands for ‘Land of Plenty’, the original meaning given to the region by its first inhabitants, the Wappo Indians.
Many Napa Valley restaurant chefs cultivate their own orchards, vineyards and gardens teeming with rows of basil, eggplant, squash, pomegranates, figs, tomatoes and of course grapes. The freshness makes a huge taste difference, as is regularly noted by restaurant patrons and those culinary institutions dishing up annual accolades. Even those who do not have gardens of their own largely rely on the bounty of area farms and local farmers markets.
The Napa Valley Destination Council has prepared a short list of those Napa Valley restaurants with gardens of particular note:
• Ad Hoc, Chef Thomas Keller’s casual restaurant located in Yountville, features American comfort classics in a relaxed setting reminiscent of home. The restaurant’s 4-course prix-fixe menu is crafted daily, featuring the finest, in-season ingredients sourced from its own culinary garden.
• Bouchon bistro, also in Yountville, and another of Thomas Keller’s restaurants, features traditional bistro inspired cuisine in a vibrant atmosphere reminiscent of classic Lyonese café dining. Fruits and vegetables, as expected, come from the restaurant group’s culinary garden, located across from The French Laundry.
• Again hailing from Yountville, the farm-fresh restaurant menu at the Bardessono Inn is based on locally sourced organic ingredients, with much of the produce coming from the hotel's organic gardens and an orchard on the old Bardessono estate. Inspired by the abundance of the Napa Valley, executive chef O’Toole’s menu draws from local growers, farmers’ markets and the restaurant’s own on- and off-site culinary gardens. Bardessono has earned LEED Platinum certification.
• Brix Restaurant and Gardens draws on the bounty of their vineyard, orchard, vegetable and flower gardens. Comprised of raised boxed beds and in-ground beds, Brix grows crops year-round including tiny salad greens, fava beans and strawberries in the spring; French beans, eggplant, tomatoes, berries and melons in the summer; apples and pears, hard squash, potatoes and fresh onions in the fall; and Meyer lemons and sweet limes, sweet peas, Brussels sprouts, cauliflower Romenesco and butter lettuce in the winter. It¹s not unusual to see the restaurant¹s chefs out in the garden gathering fruits, vegetables and herbs for the day¹s specials.
• Cindy’s Backstreet Kitchen and Go Fish of St. Helena, along with Mustard’s Grill in Napa are owned and operated by Cindy Pawlcyn, one of the first female chefs to champion fresh, local, seasonal food. Along with cultivating a 1½-acre organic garden at her home, her Mustards Grill and Go Fish eateries feature organic gardens that supplement the other locally sourced produce used in her dishes. This culinary pioneer of Napa regional cuisine has made a solid commitment to seasonal inspiration and the use of the region’s bountiful harvests as the fresh ingredients for brilliantly delectable creations.
• The French Laundry in Yountville is known for being a perennial finisher in Restaurant Magazine’s list of Top 50 Restaurants of the World and since 2006 the sole Michelin 3-star recipient in the region. Lesser-known, but directly across the street from this esteemed restaurant is its three-acre garden that one can meander through in the morning before enjoying its bounty served in impeccable comfort and style that evening. Additionally, the nearby Jacobsen’s Farm offers a variety of organic produce and products which the restaurant has incorporated on their menus since opening. Not too surprising, vegetable dishes and salads are often unexpected stars of dinner, and so they also offer a vegetarian menu for the same price as their normal 9-course tasting menu featuring French cuisine with contemporary American influences.
• Chef Ken Frank is credited with pioneering a style of cooking that today is known as “California Cuisine.” For the past 30 years his focus has been on using only the finest, often local artisanal ingredients. His latest of many culinary ventures, La Toque Napa moved to its current location at the Westin Verasa in Napa in 2008 and subsequently earned a Michelin star in 2009. Frank, along with a small cadre of local restaurant chefs, work the one time Copia complex garden as a co-op that includes chefs from Hog Island Oyster Company, Zuzu, Angele, Restaurant Pearl and C Casa Taqueria, which is opening soon in Napa’s Oxbow Public Market.
• Long Meadow Ranch, Winery & Farmstead in St. Helena has opened the Long Meadow Ranch Winery & Farmstead restaurant, a sustainable food, wine and agricultural center. Farmstead restaurant offers fresh farm-to-table dining and is open for lunch and dinner daily. The new Long Meadow Ranch Winery Tasting Room, that opened in December, features wine and olive oil tastings, while docent-led vegetable garden and wine flavor tours provide engaging educational experiences for lovers of local food and wine. At their Rutherford Gardens, visitors can purchase fresh vegetables, fruits, eggs, grass-fed beef, and flowers and enjoy a walk through the beautiful demonstration gardens.
• At the Meadowood Napa Valley in St. Helena, you should really experience Chef Christopher Kostow’s talents in The Restaurant at Meadowood. A Michelin 2-star recipient, this understated restaurant is pleased to serve wines from a neighboring vineyard while the honey on the table is from Meadowood’s own hives and the olives from their orchard. The heirloom tomatoes and other fresh produce, as well as edible flowers, are picked at the perfect ripeness each day from the restaurant’s gardens and taken straight into the kitchen.
• Ubuntu (which combines a highly praised "vegetable" restaurant with a yoga studio) is one of the nation’s most highly recognized vegetarian restaurants. They have recently earned a 2010 Michelin star rating for their surprisingly seductive dishes, have been listed as one of the ten best new American restaurants in The New York Times, and feature a chef who was nominated for a 2009 James Beard Foundation Award. As one would expect, their produce comes from its own gardens. Located in the city of Napa.
• The Carneros Inn is adding a new ½-acre culinary garden this summer, which will supply the Inn, restaurants, and spa with fresh vegetables, herbs and flowers year round.
For more information about America’s legendary wine, food, and wellness destination, go to: The Legendary Napa Valley
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Kids at the Beach (photo by korycheer, courtesy of morgueFile.com)
Congratulations to the District of Columbia City Council for unanimously approving the D.C. Healthy Schools Act on June 2nd, which will provide new and innovative guidelines to offer students healthy meals at school. This auspicious law will establish local nutritional standards for school meals and make plant-based meal options and non-dairy beverages more widely available at schools within the D.C. area.
Amongst many positive effects the law will have, the D.C. Healthy Schools Act will encourage school districts to offer vegetarian meals to students on a weekly basis; will instruct public and charter schools to inform families and guardians that plant-based meals and non-dairy beverage options are available if a request for such items is made; and will provide additional funding for the purchase of fruits and vegetables by school districts, thereby making these healthy foods more affordable to schools within the area in question.
“By passing this law, the D.C. City Council has taken a significant stand for the health of the capital’s students,” notes Dr. Allan Kornberg, executive director of Farm Sanctuary, a leading farm animal protection organization. "As a pediatrician with more than 25 years of experience, I have seen first-hand the extraordinarily harmful effects of unhealthy diets on children. Providing nutritious, cruelty-free food to students is a basic yet incredibly vital way to immediately improve the lives of our nation’s youth.”
Healthy School Meals Act Being Considered by Federal Government
Beyond the realm of D.C., Farm Sanctuary has launched a national campaign to pass the much-needed federal Healthy School Meals Act (H.R. 4870). As an amendment to the Child Nutrition Act, this new legislation would offer financial incentives to school districts throughout the country that offer students plant-based food options and non-dairy beverages.
Not only would H.R. 4870 assist in improving the health of the general youth population, but it would also bring relief to many students who refrain from consuming animal products for ethical, environmental, religious, or other reasons. Previously, students wishing to abstain from consuming dairy were required to have a note from a doctor before being offered any alternatives. Should the Healthy School Meals Act pass, this requirement would be rescinded and those students would be offered nutritionally equivalent alternatives.
Dr. Kornberg comments:
The D.C. Healthy Schools Act will allow schools within the city that cannot currently afford to do so to provide healthy, plant-based options to their students in the very near future. With the federal Healthy School Meals Act, we hope to extend this ability to schools around our nation, allowing students to receive proper nutrition and to have vegan, non-dairy options at school meals, regardless of a district’s financial constraints.
About Farm Sanctuary
Farm Sanctuary is a leading farm animal protection organization. Since incorporating in 1986, Farm Sanctuary has worked to expose and stop cruel practices of the "food animal" industry through research and investigations, legal and institutional reforms, public awareness projects, youth education, and direct rescue and refuge efforts. Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, California, provide lifelong care for hundreds of rescued animals, who have become ambassadors for farm animals everywhere by educating visitors about the realities of factory farming.
To learn more about the nonprofit’s efforts, go to: Farm Sanctuary
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Radishes (photo by Xenïa Antunes, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Ever since children died from eating tainted hamburgers at a fast food joint, the virulent pathogen known as E. coli 0157:H7 has been tested for and regulated by the USDA. However, there are six other strains of E. coli which are equally deadly and are not regulated or tested by most food companies.
Although the U.S. government is pondering whether or not to require testing for and banning of food products containing these strains, there are things you can do to protect yourself and your family now.
Steps to Take for Safe Eating
Start buying bagged produce from Earth Bound Farms, the only organic producer we know of who tests for all strains of E. coli. If you get a bag of Earth Bound Baby Spinach, it is free from E. coli. Secondly, grow your own vegetables in the back yard, and thirdly is get to know the weaknesses of E. coli as a pathogen.
Linda West Eckhardt
If you’re eating out, ask for olive oil and vinegar on the side and generously dress your salad with this. Olive oil kills E. coli.
All E. coli strains are killed by a temperature of 160 degrees Fahrenheit. This means, you should never order or eat a rare hamburger unless you know the meat came from one animal and was organic. Resist the urge to order steak tartare or rare burgers even in fine restaurants.
Hygienic Food Handling Key to Fighting E. Coli
The most difficult feature of E. coli is that it appears in raw vegetables and fruits that we eat. People have been killed and disabled by eating lettuces, spinach, strawberries and other salad ingredients.
What can you do about that? You could write your congressman, for openers. Ask other congress people to get behind New York’s Senator, Kirsten Gillibrand, in her effort to require meat packers to test for all E. coli strains. She says, “How many people do we have to see die or become seriously ill?”
But meats are more easily treated than raw vegetables. The vegetable producing industry needs to be reigned in.
People who operate farms where produce is handpicked (and that’s almost every single salad item you know) should be required by law to provide a hand washing station beside the portapotties in the field. Then, these operators should train and require all workers to wash their hands after using the bath room, just the same as restaurant operators.
Why? Because the most common vector for transmission of E. coli and other pathogens is what’s known as the oral-fecal route. Animals from hogs, to beef, to chickens, to human beings carry E. coli in their gut. And the quickest way for that to be transmitted to the food is by food handlers.
Simple hygiene is still the best protection. Yes, produce from fields that are downstream from huge animal operations may be infected with E. coli by the water they use to irrigate the crops, but that’s another story.
What you can do is remember if you make a salad using commercially raised salad ingredients, dress it with olive oil, which also kills E. coli. Practice safe habits in your kitchen. Do not cut salad and raw meat or chicken with the same knife or on the same board. Become a compulsive hand washer.
Call for Government Action
Simple practices can help keep your family safe. Meanwhile, do write to your congressional representative and ask your congress person to get behind legislation that requires companies to test for all E. coli strains and to ban products from the market that test positive for any E. coli. Ask your congress person push for stricter regulations on farm operators. Require hand washing stations for field workers and no row crops planted downstream from CAFOs (concentrated animal feeding operations).
Many cases of food poisoning go unreported. People think they have “the flu”, or “a hangover”, or some such, when in fact, they have been poisoned by the food they eat.
Here at The Silver Cloud, we’re all about eating clean, and being clean to maintain good health.
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Grazing with Mom (photo by Emily Roesly, courtesy of morgueFile.com)
Dairy cows grazing in pastures produce milk more likely to keep your heart healthy than cows raised in concentrated animal feeding operations (CAFOs), according to a report in the American Journal of Clinical Nutrition.
The report was based on research conducted by scientists from the Harvard School of Public Health, the Michigan School of Public Health, and the University of Costa Rica. The study was conducted in Costa Rica, where dairy cows are pasture-grazed.
The researchers concluded that dairy cows grazing in pastures have more conjugated linoleic acid (CLA) in their milk than cows fed grain. CLA and the omega 3 fatty acids considered beneficial to keeping a healthy heart are not typically found in the vast majority of cattle in the U.S., which are raised on corn in CAFOs.
One of the study’s authors, Hannia Campos of the Harvard School of Public Health, told Reuters, “Because pasture grazing leads to higher CLA in milk, and it is the natural feed for cattle, it seems like more emphasis should be given to this type of feeding.”
Graze Cows n Pastures for Less Foodborne Illness
Much of the foodborne illness plaguing the nation’s food supply could be eliminated by grazing cows in pastures. Deadly E. coli contamination comes largely from beef and dairy cows fed in CAFOs. Family farms caring for pasture grazing cows face tough competition from CAFOs, where most of the cattle in the U.S. is kept. The densely penned cows are fed genetically modified (GM) corn grown with massive government subsidies.
Pasture Feeding is a Better Environmental Choice
The corn fed to cattle in CAFOs requires a great deal of fossil fuel to produce and poisonous pesticides are used in growing that corn. The vast amount of manure produced by the thousands upon thousands of tightly confined animals poses a very real threat to human health and the environment. In contrast, the manure from the cows grazing in pastures serves as rich fertilizer for the grasses on which those cows feed.
The U.S. Department of Agriculture requires organic animals to be out on pasture for not less than 120 days per year and to receive at least 30% of their feed from pasturing during the grazing season.
To access the full report cited above, go to: American Journal of Clinical Nutrition
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Field Trip (photo by Daisy Durham, courtesy of morgueFile.com)
Students in New York City are about to learn how their carrots and potatoes travel from the ground to their plates. This past Thursday, Mayor Michael Bloomberg and television personality Rachael Ray unveiled a series of new programs to promote healthy eating among the City’s youth.
Sponsored by Rachael Ray and her Yum-o! organization, the new programs will connect the City’s students to existing community gardens or help them build gardens of their own. In addition to supplementing cafeteria food with fresh, healthy, locally-grown produce, the plan will encourage young New Yorkers to learn where their food comes from and encourage youth to incorporate more fruits and vegetables into their diet.
Yum-o! was launched in 2006 by Rachael Ray. According to the organization's web site, it is "a nonprofit organization that empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships."
Nearly 1 out of 3 American Children is Overweight or Obese
“At a time when diabetes and other obesity-related illnesses are on the rise across all age groups, we commend New York City for placing an emphasis on healthy plant-based foods,” said Dr. Allan Kornberg, Farm Sanctuary’s executive director, who has practiced both primary care pediatrics and pediatric emergency medicine. “The growing concern for the health of this nation’s children is definitely warranted. Nearly one in three American children is overweight or obese, and obese kids are more likely to exhibit risk factors associated with cardiovascular disease, the leading cause of death in the United States.”
“Americans can reap dramatic health benefits by switching to a plant-based diet. Vegans and vegetarians reduce their risk for high cholesterol, high blood pressure and type 2 diabetes. As New Yorkers connect the dots and become better informed about the origins of their food, we hope that they will be moved to make positive choices for their health and compassionate choices for farm animals.”
Farm Sanctuary has actively advocated the promotion of green foods for children and all Americans for reasons of health, environment and compassion through the nonprofit’s Green Foods Campaign. The campaign encourages citizens to get involved in local politics to promote education about and increase access to plant-based foods in their communities.
To learn more about Rachel Ray’s organization, go to: Yum-o!
To learn more about the nonprofit’s efforts, go to: Farm Sanctuary’s Green Foods Campaign
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Veggie Garden (photo by Seemann, courtesy of morgueFile.com)
Harnessing the power of people who grow their own nutritious, delicious, and sustainable food to help others do the same.
Written by Roger Doiron, Kitchen Gardeners International
The Obama family is celebrating the first anniversary of their new kitchen garden, but in my house we're putting two candles on the organic carrot cake and making a wish for our national food gardening future.
Two years ago this week, my family and I planted a little garden of our own in the middle of our front yard. As luck would have it, we live in a little white cape with southern exposure which allowed us to claim that we had planted something much more noteworthy: a new food garden on the south lawn of the "white house."
Although the major networks were not present for our groundbreaking event, that didn't stop us from growing some media coverage of our own. We produced a short Internet video of our white house garden planting and used it to urge presidential candidates John McCain and Barack Obama to follow suit upon taking office.
The clip went as viral as a gardening video can hope to go, appearing on many busy websites and, ultimately, on national TV. Fast-forwarding to the present, I am happy to report that both "white house" gardens are flourishing and that a new food garden revival has taken root.
Like the Victory Garden movement of the previous century, war once again provides the context for this revival, but this time it's not nation against nation, but people waging a struggle for health, their own and that of the planet.
Whether the current home-grown revival sends its roots deeply and broadly enough in society to make a significant impact on social and environmental issues remains uncertain. According to a recent survey by the National Gardening Association, 1 million new food gardens are planned for 2010.
That may sound like a large number, but when it's compared with the estimated 20 million Victory Gardens planted in 1943 when the U.S. population was half what it is now, it would seem that we're only scratching the surface.
This brings me to my birthday wish. First lady Michelle Obama has been the best gift the food-gardening movement could ask for this past year, but I'm hoping that millions of new people will follow her example this year. To bring these new gardeners into the movement, we need to educate them about the diverse contributions food gardens can make to families, communities, and our country's national security.
Many people, including policy-makers, think that a number of new little gardens won't add up to anything more than a hill of beans, but our history proves otherwise.
At the peak of the Victory Garden movement, gardens behind homes, schools, prisons, workplaces and in vacant lots were growing 40 percent of the nation's produce and helping to conserve financial and natural resources at a time of crisis.
Last year, my wife and I did some garden math of our own to offer a more contemporary example. We weighed, recorded and priced every item coming out of our yard, front and back, over the course of the growing season. By the time we were done, we calculated that we had saved over $2,200 and had met roughly half of our family's produce needs for the year.
And the food was not only delicious and low in carbs, but also low in carbon, having traveled less than 50 feet from plot to plate. Saving money is one financial incentive for growing kitchen gardens, but it shouldn't be the only one.
Each year, we manage to find billions of tax dollars to subsidize corn and soybeans, which are used to sweeten soft drinks and fatten livestock.
Surely some of those funds would be better spent sweetening the deal for gardeners through innovative fiscal incentives and grants for new school and community gardens.
We already provide tax breaks to encourage families to put solar panels on their houses, so why not encourage them also to grow solar-powered food behind those houses?
Whether we organize it now or it organizes us later, a food garden revolution is coming and that's a very good thing.
In fact, the only downside I see is a nationwide glut of summer squash, but hopefully many new gardeners will follow Michelle Obama's lead in sharing some of their bounty with neighbors in need.
Doing so would not only make for a better-fed nation but a more socially just one too. When it comes to the next healthy, home-grown revival, everyone should have a place at the table.
Roger Doiron of Scarborough is the founding director of Kitchen Gardeners International, a nonprofit group promoting home gardens.
To learn more about Roger's organization and get some great gardeninbg advice, go to: Kitchen Gardeners
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh from the Farm (photo by Pura Vida, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Nicholas Kristof,of the New York Times, reported May 06, 2010 on the President’s Cancer Panel Report, a 200 page tome that warned of dire consequences to Americans’ health without a much more rigorous regulation of chemicals.
The report warns about exposure to chemicals, particularly among pregnant women. More than 300 chemical contaminants have been found in the umbilical cord blood of newborns, meaning that children born into this society come, pre-polluted.
The distinguished medical experts who comprise this sterling panel include Dr. Margaret Kripke, an immunologist at M.D. Anderson Cancer Center in Houston, and Dr. LaSalle Leffall, Jr, an oncologist at Howard University. Both were appointed by President Bush.
A Toxic Chemical Stew
Weak laws, lax enforcement and fragmented authority have created a toxic chemical stew that we all live in. Dr. John Salerno has been writing about this topic for at least eight years and has treated patients in his New York practice for ailments ranging from heavy metals poisoning to cancers that can be traced back to chemical exposure.
“I have seen a serious rise in the number of patients coming to me suffering from toxic metals poisoning. I have a number of Japanese patients who suffer from mercury poisoning as a result of eating fish. I find that an aggressive course of action is necessary to resolve these serious health issues. We start with organic food and clean water,” says Dr. Salerno.
Protect Yourself & Your Family
One of the most alarming results of the study is that 41% of Americans will be diagnosed with cancer during their lifetime, and many of those cancers can be traced back to a polluted environment.
This includes food, and that is why the Silver Cloud Diet has always recommended a diet of whole, unprocessed, organic food. The good news is that the availability of organic food has gone totally mainstream. Even Walmart has become active, and now is the nation’s largest retail purveyor of organic produce.
Clean drinking water is another serious issue. While the use of plastic bottles and bottled water has come into question, it is best to filter tap water at home to guarantee a source of unpolluted water. Store water in stainless steel or glass containers.
If you have a job that exposes you to chemicals, remove your shoes before entering your house. This included medical workers, factory workers, and any other workers whose occupation exposes them to chemicals. Work clothes should be washed separately from the other laundry in the household.
Choose Food without Pesticides, Chemical Fertilizers & Growth Hormones
In addition to choosing food grown without pesticides, chemical fertilizers and growth hormones, avoid meats that are cooked well-done.
Check radon levels in your house because this is a natural source of radiation linked to cancer.
For the sake of your children, choose foods, toys and garden products with fewer endocrine disrupters or other toxins. (see www.healthystuff.org for more information.)
We here at The Silver Cloud Diet have seen remarkable improvements in people’s health who adhere to our diet regimen. Not only does their weight normalize but their blood panels improve and their general sense of well being, health and vigor returns.
The body can heal itself with a bit of intervention on the part of the patient.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Carrots (photo by Kevin Connors, courtesy of morgueFile.com)
Reports of schoolchildren unable to identify common fruits and vegetables have been disturbing, to say the least. Obesity rates are at record levels and one of every three American kids born in this century is expected to develop Type 2 diabetes, a dangerous disease once virtually unknown to afflict children.
The National Sustainable Agriculture Coalition (NSAC) says Farm to School programs have a proven track record of increasing farmers’ incomes while also improving the nutrition and food literacy of schoolchildren. “Farm to school programs are cost effective and should be part of a robust child nutrition reauthorization that we hope will move soon,” said Kate Fitzgerald, Senior Policy Associate at the National Sustainable Agriculture Coalition.
Grassroots Effort Underway
NSAC is one of 41 national organizations that delivered a letter to House and Senate leaders last week, urging them to include $50 million in mandatory funding for programs linking farmers with local schools as part of the 2010 Child Nutrition Act reauthorization.
Says Ms. Fitzgerald:
We know that we need to do a better job of ensuring that school food programs provide the best food possible for children. This is the rallying call of many prominent dietitians, educators, and doctors, as well as First Lady Michelle Obama. Food sourced from local farms is freshest and combined with teaching children about where their food comes from, provides children the knowledge they need to make good food choices for the rest of their lives.
Long-Term Economic Benefits
Farm to school programs offer immediate and long-term economic benefits. According to a study in Oregon, every dollar school districts spent on purchases of local food stimulated an additional eighty-seven cents in economic activity. Keeping kids healthy should also impact soaring healthcare costs and lost productivity due to illness when those kids become adults.
“Farm to school increases farm sales and because the money stays locally, it generates a ripple effect throughout the area’s economy. In addition, delivering nutritious food to local schools can bring producers into neighborhoods that are now “food deserts,” creating an opportunity to expand good food choices to area stores and institutions. Farm to school is a winning idea nutritionally, economically, and environmentally,” Fitzgerald concluded.
Questions Over Proposed Sources of Funding
The Child Nutrition Act reauthorization has been slowed in both Houses by concerns about how funding increases will be paid for. The Senate bill approved by Committee increases funding for child nutrition programs by half of the Administration’s proposed $1 billion per year and pays for the increases mainly with cuts to nutrition education programs for SNAP (formerly food stamp) participants and to a popular conservation program, the Environmental Quality Incentives Program (EQIP).
Some anti-hunger and nutrition groups are disappointed that the bill does not achieve the President’s funding goal and are reluctant to support cuts to nutrition education while a coalition of farm and environmental groups, including the National Sustainable Agriculture Coalition, decried the use of conservation funds that would not only cut current expenditures but reduce the baseline for programs going into the 2012 farm bill reauthorization.
The House has yet to take up consideration of child nutrition reauthorization but Rep. Collin Peterson (D-MN), Chairman of the House Agriculture Committee, has said that he will not agree to cuts in farm bill programs, including cuts to EQIP, to pay for any funding increases.
Discussions of funding mechanisms continue, with attention increasingly focused on the House Ways and Means Committee and Senate Finance Committee. Closing tax loopholes were used to pay for improved food stamp benefits during the 2008 Farm Bill negotiations, and many observers have suggested a similar maneuver could be used to pay for improved school meals.
To learn more about grassroots efforts for sustainable agriculture, go to: National Sustainable Agriculture Coalition
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Sugar Spoon (photo by Stuart Whitmore, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
Those of you who, like me, live in the greater New York area, have been feted by an ad on television that really makes me laugh. An earnest mother, standing in her kitchen, unpacking the groceries, worried that the proposed sales tax on soda pop, sugary drinks, etc. is about to make her grocery bill go up.
"That's serious money," she says, about the proposed tax by New York's beleaguered Governor Patterson on sugary drinks. She then exhorts the governor to mind his own business and stay out of her grocery budget, because she is, as she says ever so earnestly, trying hard to make ends meet and it isn't easy...
I find myself wanting to scream into the television. "Stop buying this crap, Madam. You'll save not only money but you'll make your family healthier if you take all this junk juice off your grocery list forever. Drink water. And send your kids to school with an apple, not sugary drinks."
Governor Patterson, who is criticized for everything, has gotten this one right. He wants to put a sort of sin tax on soda pop, the way the taxes on tobacco and alcohol were instituted. And why not? Nobody needs this stuff. Maybe a tax will discourage people from using sugar.
The facts are that the use of sugar in this country has exploded in the last twenty years and a lot of that sugar goes into sodas, sports drinks, flavored waters, bottled teas and so forth. One famous infant formula now advertises a toddler formula that comes in "chocolate milk" flavor. Start 'em young. Get 'em on the sugar bandwagon before they're even off the bottle. Way to go.
All of this usage adds up to poor health, overweight and obesity. And the resulting health disasters are everywhere in plain sight. Overweight children, often holding the hand of an obese parent. So sad. That parent is paving the way to a shorter life span for him/herself and the children.
We, here at The Silver Cloud, say avoid sugar in all forms. Think of it like cocaine. A deadly and addicting substance that will surely impact your health in a negative way.
We applaud Governor Patterson and the State of New York for bearing the standard for good health.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Active Girls (photo by Kristine Kakisky, courtesy of morgueFile.com)
Nearly two-thirds of parents of school-age children describe local school food as "poor" or "only fair"
Jamie Oliver is hardly alone when it comes to wanting healthier food in British and American schools. A majority of Americans believe nutrition in local school meals falls far short of what children need, a new survey finds. And the foods people most associate with school meals – pizza, chicken nuggets and hamburgers – are the same foods they believe should be cut drastically from school menus.
Moreover, the survey finds near universal agreement that childhood obesity is a problem or crisis, and that improving the health of American children requires communities to prioritize access in schools to fresh produce and exercise.
Hundreds Gather to Explore Change
The survey was commissioned by the W.K. Kellogg Foundation and released today at the Foundation's 10th annual Food & Community Networking Meeting, which drew 650 activists, reformers, researchers and public health officials to explore topics such as farm-to-school projects and eradicating "food deserts." The survey was conducted in April among 801 adults from all regions of the country.
Key findings include:
• 55 percent of Americans – and 63 percent of parents of school-age children – described the nutritional quality of local school food as "poor" or "only fair."
• The top five items that came to mind when asked about school food are all high in fat or sodium: pizza; hamburgers; French fries/tater tots; hot dogs/corn dogs; and chicken nuggets.
• These are the very foods Americans would like to see drastically cut from school menus. Nearly 70 percent of Americans said pizza should be served in school just once a week or pulled from menus entirely; more than 60 percent said chicken nuggets and hamburgers should be limited to once a week or removed.
For context, the most recent School Nutrition Dietary Assessment Study conducted by the USDA found that 90 percent of school lunch menus offer entrees such as pizza and cheeseburgers.
Transforming School Food Transforms Young Lives
"The data in this survey highlight the widespread support for transforming school food to help all children lead healthier lives," said Dr. Gail Christopher, who oversees food, health and well-being as vice president of programs at the W.K. Kellogg Foundation.
"When students have access to healthy, locally-grown food and physical activity, it allows them to thrive both in and out of the classroom."
Through its Food & Community Program, the Kellogg Foundation targets investments to improve school food, increase access to good food and physical activity environments, and shape the national healthy eating and active living movement.
The Actions Needed Are Clear
Survey respondents were clear about what needs to be done to turn the childhood obesity epidemic around.
More than 85 percent said fresh, not canned, fruit and vegetables should be offered every day in school cafeterias. Eighty-six percent listed requiring 60 minutes of exercise in the school day as either the top or a high priority in improving students' health.
Asked about factors contributing to the obesity epidemic, 71 percent listed cutbacks in recess and physical education as a significant factor.
The survey was conducted by Lauer Johnson Research has an overall margin of error of plus or minus 3.5 percent.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Several months ago American Feast’s president called for the labeling of GE/GM (genetically engineered or genetically modified) foods. As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
Consumers Union, the nonprofit publisher of Consumer Reports, and more than 80 farmers, public health, environmental, and organic food organizations have sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the U.S. Food and Drug Administration (FDA), and to Kathleen Merrigan, Deputy Secretary at the U.S. Department of Agriculture (USDA), expressing serious concerns that a proposed U.S. position on food labeling would create major problems for American producers who want to label their products as free of genetically modified (GM)/genetically engineered (GE) ingredients.
The Codex Alimentarius Commission is a United Nations agency that develops food safety and labeling standards. Its standards carry weight because they are used to settle disputes at the World Trade Organization. The Codex Committee on Food Labeling (CCFL) meets in Quebec City, Canada May 3-7, 2010 to discuss the labeling issue.
“We are concerned that the current U.S. position could potentially create significant problems for food producers in the U.S. who wish to indicate that their products contain no GE ingredients. Organic food in particular, which prohibits GE ingredients, are frequently labeled ‘GE-free’ or ‘No GMOs’. A recent CU poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food,” said Dr. Michael Hansen, senior scientist at Consumers Union.
Current USDA organic rules specifically state that GE seed cannot be used in organic production and the FDA has taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible.
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," says Jeff Deasy, founder and president of American Feast.
To view the letter sent to the FDA and the USDA cited above, go to: Consumers Union
To express your support for the labeling of GM foods, go to: Food Democracy Now
To learn more about the award-winning film cited above, go to Food Inc. DVD
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Tap Water (photo by Jane M Sawyer, courtesy of morgueFile.com)
Is access to clean drinking water a basic human right or a commodity that should be bought and sold like any other article of commerce? Stephanie Soechtig’s award-winning feature film, Tapped is an unflinching examination of the billion dollar bottled water industry.
From the producers of Who Killed the Electric Car and I.O.U.U.S.A., this timely documentary is a behind the scenes look at the unregulated and unseen works of an industry that aims to privatize and sell back one resource that ought never become a commodity, our water. From the plastic production to the ocean where so many of these bottles end up, this inspiring documentary trails the path of the bottled water industry, and the communities that were unwitting chips on the table.
A powerful portrait of the lives affected by the bottled water industry, this revelatory film features those caught in the intersection of big business and the public’s right to water.
Producer Sarah Olson and director Stephanie Soechtig are driving across the country urging Americans to Get Off the Bottle! They will collect pledges for people to reduce their bottled water use and trade people their empty bottles of water for a free Klean Kanteen stainless steel bottle.
There will be a screening of the film on Earth Day, Thursday, April 22nd, at 7:00 PM at Sunshine Cinemas, 143 E. Houston Street in New York City,. Go at 6:00 pm to exchange your plastic water bottle for a free stainless steel bottle.
For more info and to view a trailer of the award-winning film, go to: Tapped
For a previous post on the topic, go to: Bottled Water Can Hurt You, Your Wallet & the Environment
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Refined Sugar (photo by frenchbyte, courtesy of morgueFile.com)
Women who have sharply reduced their intake of simple carbs for weight control are also protecting themselves against heart disease, according to a recent study. This new study did not find the same to be true for men suggesting hormonal differences play a role.
Simple carbs include refined sugar, corn syrup, white bread and white rice, which provide little in the way of vitamins, minerals or fiber. They do contain plenty of empty calories and high consumption is associated with becoming dangerously overweight and developing type 2 diabetes.
The Type of Calories is Critical
The study suggests that the rapidity with which these sugars get absorbed into the bloodstream is what makes them dangerous. The researchers at Italy's National Cancer Institute looked at total carbohydrate intake and at how quickly specific carbs raised blood sugar levels, a measure known as the glycemic index. Carbohydrate foods with similar calorie content can show widely different scores on the glycemic index.
Victoria J. Drake, director of the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University, told MedicineNet.com, “A high glycemic index is known to increase the concentration of triglycerides and lower the concentration of HDL cholesterol, the good kind. Those adverse effects make it a stronger risk factor for heart disease."
Simple Carbs Provide Poor Energy
The short term energy boost one feels after eating a candy bar is likely a consequence of rapid absorption causing a spike in blood sugar. To cope, the body releases natural insulin, which quickly reduces the blood sugar level and brings a fast end to the energy boost.
To view the MedicineNet.com article cited above, go to: Simple Carbs Pose Heart Risk for Women
For a great deal more inormation on the means and benefits of a low carb diet, go to: The Silver Cloud Diet
For an abundance of delicious, low carb recipes, check out: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Cows (photo by Emily Roesly, courtesy of morgueFile.com)
A California court has upheld a state ban on slaughtering animals that are too sick, weak or injured to stand on their own. Farm animals that are too ill to stand are referred to as downer cows or downer pigs. Opponents argued that the Federal Meat Inspection Act (FMIA) prohibits states from doing so.
Moral & Health Judgments
"Regulating what kinds of animals may be slaughtered calls for a host of practical, moral and public health judgments that go far beyond those made in the FMIA," said Chief Judge Alex Kozinski.
The National Meat Association and the American Meat Institute opposed the court's rulling, but a A post on Care2.com says, "...stressed and sick animals have a much greater risk of harboring bacteria like E. coli and Salmonella, which kill hundreds of people every year."
Farm Sanctuary president and co-founder Gene Baur said, "We applaud the Court for refusing to protect the interests of big agribusiness at the expense of the American people and the animals entrusted to our care."
Industry's Troubing Past
There's a disturbing history of very sick animals getting into the food suppy as a result of factory farming. Back in 2008, The president of the meat packing company responsible for the largest recall in U.S. history admitted before the U.S. Congress that sick cows were slaughtered and entered the meat supply as hamburger. The hamburger meat subsequently made its way to the tables of American families and the meals of schoolchildren.
Steve Mendell, CEO of California’s Westland/Hallmark Meat Company, first denied that sick cows were slaughtered at his company’s facility. Then he was shown a video of a "downer" cow being “shocked and abused by workers trying to move it to the ‘kill box,’ then finally shot with a bolt gun and dragged by a chain to the processing area,” according to an article in the New York Times.
Grass-fed Beef is the Healthy Alternative
Cows in concentrated animal feeding operations (CAFOs) are fed corn which they are not able to properly digest, making them a prime source of dangerous food contaminants. Cows raised on CAFOs are administered antibiotics to counter the ill effects of their unnatural corn diet. They are fed corn made cheap and plentiful by heavy subsidies of taxpayer dollars. Cows in CAFOs are also given growth hormones to add to the weight of each animal.
Those cows stand in sharp contrast to free-roaming, grass-fed beef, which is free of E. coli and delivers more nutrients as well, including CLAs and omega 3 fatty acids. Grass-fed beef is roughly twice the price of corn-fed beef from CAFOs. One answer is to eat less and eat better. And what price should we place on keeping our families healthy?
To read the full post on Care2.com cited above, go to: Victory for Downed Farm Animals in California
To view the New York Times article cited above go to: Meat Packer Admits Slaughter of Sick Cows
To view a recent post on the topic, go to: Grass-Fed Beef is Better for You & the Environment
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Chocolate Easter Eggs (photo by Scott M. Liddell, courtesy of morgueFile.com)
There’s been no shortage of news reports over the past several years as to health benefits associated with eating chocolate. An article in the European Heart Journal has just added to the good news for chocolate lovers, coming just in time to make chocolate Easter eggs and bunnies even more enjoyable.
Some years ago professor Roger Corder, author of The Red Wine Diet, Drink Wine every day and live a long and healthy life, told us that “…eating dark chocolate could help you live a longer healthier life.” Alas, he did say in moderation. Now, researchers in Germany have concluded, “Chocolate consumption appears to lower cardiovascular disease risk, in part through reducing blood pressure.”
The scientists did add, “Further research is needed, in particular randomized trials.” We don’t think finding test subjects ready to consume a little chocolate every day will be a problem.
To view the entire article in the European Heart Journal cited above, go to: Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults
To learn more about Roger Corder’s fine book, go to: The Red Wine Diet, Drink Wine every day and live a long and healthy life
To view previous posts on the topic, go to:
1. A Daily Dose of Dark Chocolate is Good for You
2. Dark Chocolate Good for Memory Too
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Kids at School (photo by Phaedra Wilkinson, courtesy of morgueFile.com)
An important message from our friends at Organic Valley Family of Farms:
Childhood obesity and diabetes are at epidemic levels in our country. At Organic Valley, we promote the benefits of delicious, healthy eating, but realize that some children have little access to the nutritious foods that they need.
You can make a difference in the lives of more than 31 million children by helping schools serve healthier food. The National School Lunch program is a big part of the solution. Ask Congress to pass a strong Child Nutrition Act.
Right now, legislators are considering changes that will enable more schools to buy food from local farmers, cook fresh meals, teach healthy eating, and plant school gardens. This is an enormous opportunity for families and for farmers. Slow Food USA's Time for Lunch campaign website makes it easy for you to email your legislators.
Helping more schools serve healthy, local food would be a major step forward towards a future where everyone can enjoy food that's good for us, good for the planet and good for the farmers who produce it.
The Senate Agriculture Committee will begin marking up the bill this Wednesday, March 24th, so your timely comments make a difference.
Please take a moment to speak out at Slow Food USA's Time for Lunch
Thanks for all you do!
The Farmers and Staff of Organic Valley
Just a few minutes of your time can make a difference in the lives of millions of children.
To learn more about Organic Valley and let them know you took action, go to: Organic Valley Family of Farms
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Water Pour (© Photographer: Tracy Hebden | Agency: Dreamstime.com)
"Ever wonder about those people who spend $2 apiece on those little bottles of Evian water? Try spelling Evian backward." -George Carlin
Millions of Americans have taken to drinking water from plastic bottles in the belief that it is safer than tap water, leading them to pay 1,000 times as much for their drinking water. But evidence from scientific studies shows that bottled water is no less contaminated than tap. Jane Houlihan, Senior Vice President for Research for the Environmental Working Group (EWG) recommends that people worried about water contaminants should drink tap water with a carbon filter.
Dangerous Contaminants Found in 10 Popular Brands
A comprehensive testing by EWG reveals a surprising array of chemical contaminants in every bottled water brand analyzed. Contaminants including disinfection byproducts, fertilizer residue, and pain medication were found in 10 popular brands of bottled water, purchased from grocery stores and other retailers in 9 states and the District of Columbia. They contained 38 chemical pollutants altogether, with an average of 8 contaminants in each brand.
Plastic Bottles Contaminate Water with Bisphenol A
Studies have also indicated that water sold in clear plastic water bottles can contain trace amount of Bisphenol A (BPA), a synthetic chemical that interferes with the body’s natural hormonal messaging system. According to the Environment California Research & Policy Center, which reviewed 130 studies on the topic, BPA has been linked to breast and uterine cancer, an increased risk of miscarriage, and decreased testosterone levels. BPA can also wreak havoc on children’s developing systems. The re-use of such bottles leads to normal wear and tear and increases the chance that chemicals will leak out of the tiny cracks and crevices that develop over time.
Tap Water is the Sustainable Choice
The vast majority of plastic bottles are made using petroleum and could be recycled, but three-fourths of the half-billion plastic water bottles sold in the U.S. go to landfills or incinerators. It costs our cities more than $70 million to landfill water bottles alone each year, according to Corporate Accountability International.
Some time back AmericanFeast.com reported on the trend toward serving tap water at some of America’s finest restaurants, including Chez Panisse in Berkeley, California. Chez Panise now serves house-made sparkling water. The owners and chefs of many fine restaurants have decided that since bottled water requires great amounts of fossil fuels for production, packaging, and transportation, tap water is the sustainable choice.
Taking Action
Sarah Alexander of the nonprofit advocacy group Food & Water Watch, is asking concerned consumers to sign her organization’s Take Back the Tap Pledge. She points out, “Bottled water is not safer than tap water. In fact, the federal government requires far more rigorous and frequent safety testing and monitoring of municipal drinking water.”
The person making the pledge simply agrees to:
• Choose tap water over bottled water whenever possible;
• Fill a reusable bottle with tap water;
• Support policies that promote clean, affordable tap water for all.
To sign the Food & Water pledge, go to: Take Back the Tap Pledge
To learn more about the research conducted by the Environmental Working Group cited above, go to: Bottled Water Quality Investigation: 10 Major Brands, 38 Pollutants
To learn more about the research conducted by Environment California cited above, go to: Bisphenol A Overview
Jersey Dairy Cows (photo by Emily Roesly, courtesy of morgueFile.com)
Family-scale dairy farms feeding free-roaming cows on healthy grass face tough competition from concentrated animal feeding operations. The densely penned cows at CAFOs are sickened from being fed the abundance of corn grown with massive government subsidies, posing a very real threat to human health. Cow droppings make good fertilizer on small farms, but at CAFOs the immense amount of waste is a toxic threat to the health of the environment.
One way to support the farmers we need for good health and a clean environment is to make sure they are allowed to sell raw milk to consumers who want to purchase it. You may have already enjoyed the rich flavor of an artisanal cheese crafted with raw milk from a sustainable producer. Many medical professionals and nutritionists have indicated that raw milk from grass-fed cows is more nutrient dense than conventionally produced milk.
Unfortunately, there are those in positions of power who want to restrict consumer access to raw milk in the name of “public and food safety”. Making sure consumer access is protected will be of vital concern at the 2nd Annual Raw Milk Symposium coming up in Madison, Wisconsin on Saturday, April 10th.
Conference Overview
Wisconsin was carefully selected as the site of this year’s symposium because of the recent spate of government actions taken against Wisconsin raw dairy producers and their customers. Wisconsin, as the second largest dairy state in the union and the state with the most small dairies, is crucial for raw milk activists and defenders against the erosion of consumer rights.
The conference will begin with the personal stories of Wisconsin producers, Wayne and Kay Craig and raw milk consumer activist, Emily Matthews. Sally Fallon Morell and Dr. Ted Beals will delve into the science of raw milk nutrients, microflora and benefits. Then, the role of raw milk from an international perspective will be explored with speakers from Germany and Slovenia.
German biodynamic academic researcher Prof. Dr. Ton Baars will describe his research exploring unique raw milk healing properties and Syliva Onusic, Ph.D. will illustrate what enlightened leadership in other countries are embracing on behalf of their citizen’s health. The lawyer defending Wisconsin farmers, Elizabeth Rich, Esq., will discuss the legal distinction between the public good and the private right which will set the stage for the grand finale.
Michael Schmidt, in a rare public appearance (outside of the Canadian courtrooms), will kick off the highlight of the symposium and introduce “Joining in the Battle for Food Rights” panel discussion, moderated by a champion of raw milk rights, blogger David Gumpert.
Who’s Invited
Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk, constitutional scholars and lawyers looking for work that makes a difference, mothers and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having a family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and you!
Special Invitation
In particular, a special invitation of free registration is extended to any employee of these Wisconsin agencies - the Governor’s office, Wisconsin Senate and House of Representatives, DATCP and Wisconsin Raw Milk Board appointees. The symposium organizers will be happy to take their registrations personally, at 703-208-3276.
Featured Speakers
• Prof. Dr. Anthonie (Ton) Baars (biodynamic research, academics)
• Ted Beals, M.S., M.D. (medicine, pathology and microbiology)
• Wayne Craig, B.S. and Kay Craig, M.S. (producer’s perspective)
• David E. Gumpert (noted author and blogger)
• Pete Kennedy, Esq. (raw milk legal authority)
• Emily Matthews, RN (consumer’s perspective)
• Mark McAfee (entrepreneur, trail blazer)
• Sally Fallon Morell, M.A. (Founder, A Campaign for Real Milk)
• Sylvia P. Onusic Ph.D. (international raw milk perspective)
• Elizabeth Gamsky Rich, Esq. (Wisconsin raw milk legal authority)
• Michael Schmidt (Canadian pioneer of legal cow-shares)
• Tim Wightman (American pioneer of legal cow-shares)
To register go to: 2nd Annual Raw Milk Symposium
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Targeted Tots (photo by ccmackay, courtesy of morgueFile.com)
The people who market heavily processed food to young children have been clever and effective over the years. Recent research from the University of Wisconsin has found that kids as young as three-years-old recognize and have preferences for different brands.
According to a report in Food Navigator, “The 3 to 5-year-olds in this study generally thought of fast food, for example, as ‘fun, exciting, and tasty’, and thought of cola brands as fun for reasons such as ‘the bubbles are fun,’ and ‘lots of people like them.’”
The Unhealthy Consequences
What comes of selling food loaded with empty calories to small children? According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
Parents Struggling Against the Tide
Just a short time viewing Saturday morning television programs reveals that parents who want their kids eating healthy food are competing with an industry that spends billions of dollars to directly influence children. Many parents are looking for schools to offer some help with nutrition education. Another practical step has been the introduction of edible gardens, like the one conceived by chef and advocate Alice Waters in Berkeley, to teach children to enjoy food they grow themselves.
To view the report in Food Navigator cited above, go to: Even three-year-olds know brands: Study
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Black Angus (©photo by Marianne Cleghorn Venegoni, courtesy of morgueFile.com)
Slope Farms is one of very few providers of sustainably raised, grass-fed beef in New York State, but there’s reason to believe that such farms could dramatically grow in number.
“There are 3 milion acres of unused pasture land in New York State. That’s enough land to raise all the beef consumed in New York City,” said Ken Jaffe, the proprietor of Slope Farms in East Meredith, New York. He made his remarks as a panelist at “Meat and Potatoes: A local solution to a National Problem,” an event produced by the American Institute of Wine & Food on a recent night in Manhattan.
E. coli & Mad Cow Come from CAFOs
To make that happen will require a good deal of change. Current U.S. Department of Agriculture regulations are more favorable to the corn-fed beef raised on CAFOs (concentrated animal feeding operations) that pose the dangers of E. coli contamination and Mad Cow Disease, the commonly used name for Bovine Spongiform Encephalopathy. Cows raised on CAFOs are administered antibiotics to counter the ill effects of their unnatural corn diet. They are fed corn made cheap and plentiful by heavy subsidies of taxpayer dollars. Cows in CAFOs are also given growth hormones to add to the weight of each animal, though panelist George Faison of DeBragga.com said the use of hormones diminishes the quality of the meat.
Family farmers like Ken Jaffe produce beef that are free of the diseases brought on by the unnatural corn diet and closely confined conditions, but still face a system of legal requirements developed in the face of the threat to human health posed by cattle raised in CAFOs. One such rule makes it difficult for a farmer like Jaffe to have his animals humanely slaughtered, a hurdle that needs to be overcome to make much of New York’s unused pastures financially viable for family farmers who want to raise grass-fed beef.
Healthier Families & a Healthier Environment
The benefits of greater grass-fed beef production would be prodigious. Raising beef on grass would eliminate much of the foodborne illness plaguing the nation’s food supply. The beef raised on grass contains nutrients such as CLAs and omega 3 fatty acids, which are not typically found in animals raised in CAFOs.
Besides the health benefits there would be enormous environmental benefits. The corn fed to cattle in CAFOs requires a great deal of fossil fuel to produce and poisonous pesticides are used in growing that corn. The tremendous amount of manure produced by the thousands upon thousands of tightly confined animals is another environmental hazard. In contrast, the manure from the cows on the Jaffe’s farm is a marvelous fertilizer for the grasses on which those cows feed.
Restaurants Making a Difference
Panelists Andrew Taylor, owner of Diner and Marlow & Sons, and Chef Sean Rembold are set on a future of serving their customers fine, grass-fed beef and using the entire animal. They take delivery of whole animals from Slope Farms then age their beef to an extraordinary degree to maximize a rich flavor. They are committed to training their chefs to make use of the entire animal, even using the fat to fry potatoes. Their staff members visit farmers to deepen the food knowledge that gets applied in their kitchens. After the panel discussion those in attendance were delighted by the taste of the tender braised brisket they prepared.
Is there a down side to the story? Yes, grass-fed beef is roughly twice the price of corn-fed beef from CAFOs. One answer is to eat less and eat better. And what price should we place on healthier families and a cleaner environment?
To learn more about AIWF, the sponsor of the event, and the events they will be presenting in the future, go to: The American Institute of Wine & Food
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Girl Reading Newspaper (photo by J. Gracey, Stinson, courtesy of morgueFile.com)
Acute foodborne illnesses cost the United States an estimated $152 billion per year in healthcare, workplace and other economic losses, according to a new report by the Produce Safety Project (PSP).
The study, Health-Related Costs from Foodborne Illness in the United States, was written by Dr. Robert L. Scharff, a former Food and Drug Administration (FDA) economist and current Ohio State University assistant professor in the department of consumer sciences. The study estimates that more than a quarter of these costs, an estimated $39 billion, are attributable to foodborne illnesses associated with fresh, canned and processed produce.
The FDA has announced that it will propose before the end of the year mandatory and enforceable safety standards for the growing, harvesting and packing of fresh produce. These will be the first nationwide safety standards for fresh fruits and vegetables.
Jim O'Hara, PSP director, said:
A decade ago, we spent more than $1.3 billion annually to try to reduce the burden of foodborne illness and today we are spending even more. We need to make certain we are spending limited funds wisely and hitting our target of reducing sicknesses and deaths, and this study gives us a yardstick to measure our progress.
About the Produce Safety Project
The Produce Safety Project at Georgetown University seeks the establishment by the Food and Drug Administration of mandatory and enforceable safety standards for domestic and imported fresh produce, from farm to fork. Our families need to have confidence that federal food safety regulation is based on prevention, scientifically sound risk assessment and management, and coordinated integrated data collection.
For more information online, go to: The Produce Safety Project at Georgetown University
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Three Friends (photo by Marcos Casiano, courtesy of morgueFile.com)
Just a few months ago a national survey found safety to be the number one concern of affluent consumers when purchasing food. Not surprising, considering the frightening stories that keep making their way into the news time and again.
“Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions.
Some cases are absolutely nightmarish. In 2009, New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children's dance instructor from Minnesota who is partially paralyzed from E. coli. It was this paragraph in particular that made readers burn:
The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef's Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
American families are now so concerned about the safety of their food that consumers strongly prefer to see products labeled as safety certified by a third party, according to a study being conducted by Michigan State University on behalf of DNV, a global provider of services for managing risk.
"Consumers are not only aware of food safety issues they are actually changing their shopping habits due to food safety concerns," says Dr. Chris Peterson, director of the Product Center at MSU. "Nearly half of the consumers we surveyed indicated a change in shopping patterns."
Why Should We Pay More?
MSU found slightly more than one-third of consumers indicate a willingness to pay a premium, upwards of 30% more, to see evidence on product labels that the food they are buying has passed some kind of independent safety certification process.
But what of the millions of tax dollars already being spent for the U.S. Department of Agriculture and the U.S. Food and Drug Administration to ensure the safety of the nation’s food supply? It is understandable that parents are willing to pay more to protect the health of their children, but it is time to get the agencies established to protect people doing a credible job of it.
Food, Inc. on DVD
Not convinced that the U.S. is in need of a healthier and more sustainable food system? Then have a look at a DVD of the Academy Award-nominated documentary, Food, Inc. The film illustrates how our nation’s food supply is controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers, and our environment.
To learn more about this landmark documentary film, go to: Food, Inc.
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(photo by murat bayral, courtesy of morgueFile.com)
A study conducted at the University of Cambridge has found that coffee drinkers are one-third less likely to have a stroke as those who do not drink coffee. The reason for the finding is unclear. It doesn’t seem to matter whether the coffee is decaffeinated, or if a person is a light or heavy coffee drinker. (Very heavy coffee drinking is known to cause insomnia and heart palpitations.)
An article in ScienceNews, a publication of the nonprofit Society for Science & the Public, quotes epidemiologist Yangmei Li of the University of Cambridge in England:
Other work suggests drinking coffee might inhibit blood clots by limiting platelet aggregation. Still other research suggests that coffee components may act as anti-inflammatory agents and have antioxidant effects. The new study finds an association between coffee drinking and fewer strokes but doesn’t provide information on these potential mechanisms of action.
To read the ScienceNews article cited above go to: Coffee associated with lower stroke risk
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Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
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Swinging Kid (photo by sideshowmom, courtesy of morgueFile.com)
Almost three quarters of primary school children in England are now taking vegetables or salad as part of their average school lunch - following the introduction of mandatory standards for school food.
A national study carried out by the School Food Trust - the first of its kind since the Government's new standards came into effect in 2006 - has found that the lunches taken by pupils in 2009 were healthier than those of children four years earlier.
The Trust's survey examined what was taken and eaten by 6,696 children from a nationally representative sample of 136 primary schools between February and April last year. The results were compared with similar data collected in 2005.
Seventy-four percent (74%) of pupils are now taking servings of vegetables and salad with their lunch, compared with 59% in 2005. On average, children in 2009 took more than two of their ‘5-a-day' as part of their school lunch, eating an average of 1.6 portions of fruit and vegetables.
The Trust's Chief Executive, Judy Hargadon, said: "This is the first time we've been able to measure the impact of the new school food standards on what children of primary school age are actually taking and eating for their lunch - and we're delighted to see the progress that's been made.
"The figures certainly show that there's still a lot of work to do, both in fully meeting the standards across the board and in encouraging children to eat what's on their plate, but everyone involved with school food in primary schools can feel very proud of what's been achieved so far."
Schools Minister, Diana Johnson, said: "We want to make sure children are eating a healthy, nutritious lunch at school because we know this helps their concentration and behaviour in the classroom...Making sure children get a portion of fruit and vegetables each day and the right amounts of fat, salt and sugar, is a vital step towards reversing childhood obesity and protecting their health."
The research also found that:
• The proportion of children taking water to drink at lunchtime has gone up by more than 20% - from 29.5% in 2005 to 51.3% in 2009
• The overall amount of food that children are leaving on their plates hasn't increased
• With few exceptions, the average meals taken by children met the new standards for school lunch
• Healthier foods promoted by the new standards, such as vegetables and salad, fruit, milk and yogurt, fruit juice and fruit-based desserts together represented at 12% greater share of the types of food and drink on offer
• Levels of salt, fat and sugar in the average meal were down, and the report highlights the ‘remarkable achievement' of caterers across England in meeting the school lunch standards
Ms Hargadon added: "It's very clear that we've still got a lot to do. The challenge for us all is to continue supporting schools to create the compliant menus they need, whilst still being creative to tempt even more children to give school lunch a try."
To access the full report from the U.K.’s Scholl Food Trust, go to: Primary School Food Survey
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Healthy Hops (photo by Matt Sweeny, courtesy of MorgueFile.com)
Falling in with other easy-to-take health advice such as having a glass of red wine or eating dark chocolate daily, research from the University of California at Davis suggests that moderate beer drinking may maintain strong bones and prevent osteoporosis, a thinning of bone tissue and loss of bone density.
Previous work from researchers at St. Thomas's Hospital and King's College London demonstrated that silicon, found in abundance in beer, increases bone mineralisation in men and premenopausal women. The new study has confirmed that beer is one of the richest sources of silicon in the diet. The silicon is largely derived from hops and malted barley. Higher silicon contents are found in pale colored brews, since they are subjected to less heat during the malting process.
Be forewarned, excessive alcohol consumption can lead to an increase in bone fractures by reducing osteoblast function, not to mention falling down, and causes a number of other serious health problems.
To download the research article from Troy R. Casey and Charles W. Bamforth of the U. of California, published in the Journal of the Science of Food and Agriculture, go to: Silicon in beer and brewing
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Diary Cow Girls (photo by Melodi2, courtesy of MorgueFile.com)
Michelle Obama has just launched a new child obesity initiative, which aims to solve the problem of childhood obesity in a generation. That follows last week’s proposal from President Obama to add $1 billion annually to the Child Nutrition Act. Slow Food USA commends those efforts and said it will rally its 90,000 members and advocates to tell Congress to get serious about combating child obesity.
According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
Highly Processed Foods are Making Kids Sick
"President Obama’s proposal to add $1 billion per year to the Child Nutrition Act is an important step forward, and we need to push our legislators to make it happen," stated Josh Viertel, president, Slow Food USA. "And yet Congress currently spends more than $13 billion per year subsidizing the production of the very same foods that are making kids sick. We need to address the core causes of obesity, and invest in healthier food for our nation’s children."
School nutrition directors and advocates contend that $1 billion will need to be added to the Child Nutrition Act to serve a healthful lunch with sufficient fruits, vegetables and whole grains, as well as to strengthen nutrition standards and help schools start farm-to-school programs.
"The math speaks for itself," continued Viertel. "Obesity and diabetes cost our nation $263 billion per year, about half of which is paid for by taxpayers. And yet school lunch is so under-funded that most schools can only afford to serve the cheap processed foods that fuel obesity and diabetes. Investing in healthier food is the right thing to do for our kids and for our economy."
“Time for Lunch” is Slow Food USA’s campaign to get Congress to update legislation pass a better Child Nutrition Act.
 
About Slow Food USA
Slow Food USA is a non-profit organization working to create a just and sustainable food system. Slow Food USA has 225 volunteer-led chapters across the country. The organization creates youth programs to bring the values of eating local, sustainable and just food to schools and campuses; preserves and promotes disappearing foods and food traditions; and advocates for food and farming policy that is good for the public, good for farmers and workers, and good for the planet.
To learn more about the Slow Food USA campaign and send a quick and easy email to your legislators, go to: Time for Lunch
To view previous posts on the topic go to:
1. Help Slow Food USA Bring Healthy Lunches to School Kids
2. Farm to School Programs are Nourishing Kids & Community
3. Slow Food USA: Working for Real Food in Schools
4. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
5. We Want to Know What's in Our Children's Milk!
6. New York Group Promotes Healthy Eating in Schools
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Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
There have been some alarming reports regarding the safety of farm-raised salmon over the years. One sample of farmed salmon studied by the U.S. Environmental Protection Agency found levels of PCB's so high that it advised eating it no more than once every two months. PCBs have long been known to cause cancer.
Major Stores Shun Farm-Raised Salmon
Safeway, one of the largest supermarket chains in the U.S., restricted the purchase of farmed salmon from Chile over concerns about a virus killing millions of fish there. The New York Times detailed concerns from biologists about the elevated use of antibiotics and researchers’ claims that salmon farms were contaminating fishing waters and creating stresses that could be spawning illnesses in the fish.
Target has recently announced that farmed salmon will be eliminated from their more than 1,700 stores and only wild salmon will be sold. This decision to carry more sustainable products demonstrates how empowered consumers are to select healthier, more sustainable seafood – even when buying from a mega-store like Target.
Norwegian Salmon is Farmed, Not Wild
Our friends at Food & Water Watch now tell us the Norwegian Seafood Export Council (NSEC) is misleading U.S. consumers with the false impression that Norwegian salmon is wild, not farmed. Food & Water Watch, along with other consumer groups, have long been advocating for the consumption of wild salmon due to the health risks farmed salmon can pose for humans and the environmental dangers that it poses for ocean ecosystems. They contend that the NSEC’s misleading advertising interferes with consumers who try to make informed choices about the fish they are purchasing and consuming.
Famous Las Vegas Chef Takes a Stand
Rick Moonen, a Las Vegas chef, restaurant owner, and early champion for sustainable fishing practices, is now an exclusive supporter of wild salmon. Moonen initially endorsed Norwegian farmed salmon years ago, but has since learned the harm caused by the open net technology used in Norway and other places. As a result, Moonen requested that the company remove his likeness from a promotional video on NSEC’s Web site.
On January 28th, Moonen filed an official complaint with the Federal Trade Commission’s Bureau of Consumer Protection, asking them to take the appropriate measures to ensure that Norwegian farmed salmon is not deceptively advertised in the United States. NSEC’s misleading advertisements have appeared on their Web site as well as in print, in Cooking Light magazine.
On February 1st, Moonen received a letter from NSEC apologizing for the error, claiming that the inclusion of his image in the videos "was an oversight on our part." Were the misleading advertising just an oversight too?
About Food & Water Watch
Food & Water Watch is a non-profit organization working with grassroots organizations around the world to create an economically and environmentally viable future. Through research, public and policymaker education, media, and lobbying, we advocate policies that guarantee safe, wholesome food produced in a humane and sustainable manner and public, rather than private, control of water resources including oceans, rivers, and groundwater.
To learn more about the non-profit organization and its work with grassroots organizations go to the web site: Food & Water Watch
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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)
If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.
The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.
Ingredients
• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)
Preparation
1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.
Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Family Stroll (photo by Kenn W. Kiser, courtesy of morgueFile.com)
The chilly and shortened days of winter make it easy to put off acting on a New Year’s resolution to get out and about more often for a little physical activity. So, getting an email from the Harvard Medical School that “watching TV, surfing the Internet, or playing computer and video games” were poor substitutes for health-inducing exercise was timely if redundant.
A One Mile Walk Burns 100 Calories
Heady plans for a magnificent new body developed through fiercely determined workouts at a fitness club are fine, but a much more modest regimen can dramatically improve your overall health and have you looking and feeling better. A doctor I admired for his medical knowledge once told me he’d be happy if he could get each of his patients to exercise moderately for 20 minutes a day. A daily stroll would do the nicely, as one mile of walking burns 100 calories.
The Harvard Medical School missive says the minimum threshold for good health is burning at least 700 to 1,000 calories a week through physical pursuits and, “Nearly all of the research regarding the disease-fighting benefits of exercise revolves around cardiovascular activity, which includes walking, jogging, swimming, and cycling.” Thirty minutes of moderate exercise is considered safe for nearly everyone.
Exercise for a Better Sex Life
If you need further incentives to get yourself moving, our friends at HMS offer plenty:
…decades of solid science confirm that exercise improves health and can extend your life. Adding as little as half an hour of moderately intense physical activity to your day can help you avoid a host of serious ailments, including heart disease, diabetes, depression, and several types of cancer, particularly breast and colon cancers. Regular exercise can also help you sleep better, reduce stress, control your weight, brighten your mood, sharpen your mental functioning, and improve your sex life.
For the latest exercise guidelines from the nonprofit American Heart Association, go to: AHA Exercise and Fitness Guidelines
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Mount Fuji (photo by Daniel T. Yara, courtesy of morgueFile.com)
Fierce winds had umbrellas snapping yesterday, but the stormy weather was worth braving to watch Chef David Bouley adapt Japanese ingredients into French dishes, as we savored his creations. The renowned chef said the international blend was, “The Western world and the Eastern world giving each other a hug.”
The Essence of Japanese Food
Chef Bouley was appearing as part of the event, “The Essence of Japanese Food, Discover Authentic Japanese Ingredients” at the International Culinary Center on Broadway in Lower Manhattan. He became fascinated with the “simplicity and purity” of Japanese food some years ago, when seeking lighter dishes that would delight the palate while delivering a healthy nutritional profile. It’s a commendable quest. The rate of heart disease among men living in Japan is less than half that of men living in the United States, much of the difference attributable to unhealthy eating and sedentary living.
The great chef marveled at the attention to purity in Japanese cuisine. He related a story about an event in Barcelona, Spain, where 500 gallons of water from Mount Fuji had been shipped so that Japanese chefs could cook with the water essential to producing the desired taste of the dished they created.
Bouley’s Latest Eatery Coming in July
It was a real delight to see a classically trained and much acclaimed chef excited about what he had learned from Japanese chefs in recent years, and he exhibited plenty of enthusiasm for continuing to expand his knowledge and technique. The next Bouley restaurant in New York will be an expression of his enthusiasm for the blending of culinary influences to produce something new and exciting. The chef reminded us that all cuisine is international, even “tempura was brought to Japan by Portuguese sailors.” His newest eatery will be named Brushstroke, and will be opening on Manhattan’s Hudson Street in July of 2010.
Such a restaurant would probably have been impossible less than a decade ago, when the highest quality Japanese ingredients were mostly unavailable to American kitchens. Kudzu from vines that can be 200 years old was incorporated into Chef Bouley’s demonstration, along with fresh sea scallops of sashimi quality from Hokkaido, and Wagyu beef. A mousse fashioned from Japanese mountain yams illustrated the versatility of the ingredients when in creative hands.
Sustainable and Traceable
Health, safety and sustainability are major themes in Japanese food, and traceability is a major part of the equation. When purchased in a supermarket, Wagyu beef is numbered so that an online search will reveal its breed, birth date, and place of origin. Wild sea scallops harvested alive in the seas off Hokkaido and are similarly sustainable and traceable, two elements increasingly being adapted by American food producers who want to assure consumers that they are getting the highest quality food.
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)
Written by Linda West Eckhardt
Vladimir Putin, in a move much revered by the citizens of his country, has issued a ban on American imported chicken.
"Too fatty, too little taste, Americans raise their chickens on chemicals," reported one Russian grocer.
So, OK, folks, haven't I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.
The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy and more expensive.
What does Cheap Chicken Really Cost?
I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day -- because commercial dog food is made from meats considered unfit for human consumption (now there's a scary thought) -- and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.
What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn't bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.
If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health
You Are What You Eat
Cheap chicken is part of the American smorgasbord of foods that cause obesity, diabetes, heart and kidney disease as well as cancer and a host of food allergies.
Where Should You Buy Chicken?
Ideally, find a source for local farm-raised poultry. I know this is not easy. If you can't do that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray's is a good brand sold in the East. Out West, there's also locally grown brands of organic chicken. It's worth the extra trouble and the cost. Look up "organic chicken" on the internet for sources close to home.
Once you get it to your kitchen, here's a great recipe from The Silver Cloud Diet to enhance the taste of that bird and help you keep to your low carb weight loss plan.
Easy Roast Chicken Thighs & Asparagus Recipe
Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.
Ingredients for 4 Servings
• 2 Garlic cloves
• 3 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons fresh lemon juice, divided
• 8 Organic chicken thighs with skin (about 1 3/4 pounds)
• 2 Tablespoons unsalted butter, divided
• 1/2 Cup organic chicken broth
• 1 Teaspoon fresh or dried oregano
• 12 Spears asparagus
• Accompaniment: lemon wedges and parsley
Preparation
1. Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
2. Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
3. Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
4. Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.
Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.
Linda West Eckhardt is the author of a number of acclaimed cookbooks and the winner of a James Beard Award for her writing. She and Dr. John Salerno are the co-authors of The Silver Cloud Diet.
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Free-Roaming Livestock (photo by Andrea Church, courtesy of morgueFile.com)
Written by Dr. John Salerno
I recommend organic foods for my weight loss patients because I want them to eat nutrient dense foods, thus you have to begin with the dirt. The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.
These grain and bean crops grown in this sterile soil are used not only to create overly processed foods, but are the basis for animal feed that is fed to factory farmed meats and farm raised fish. The results are food products with empty calories, unknown long term health effects, and almost certain capacity for making people fat.
Why is this? The ancient wisdom of mankind says you should eat until you are satisfied, and these foods simply don't satisfy us. Add to that the chemicals added to the so-called value-added foods which are put there to replace the natural goodness that has been lost and you have a real problem.
These food additives, with unpronounceable names and unknown derivatives are known categorically as excitotoxins. Did you ever wonder why Dad could sit down in front of the television to watch the ball game and eat an entire package of corn chips? It's the Dr. Strangelove additions designed in the lab to make that food so tasty, Dad's natural satiety switch is turned off.
Those added chemicals, which by the way, even show up on fresh produce that isn't organic by way of sprays and dips, and chemical baths, can derail any weight loss program. Chemicals can increase food cravings, cause water retention, and can actually cause weight gain. These same additives are often allergenic, and can cause insulin to spike, playing havoc with those people who are pre-diabetic, or diabetic.
When I go back to Italy, where my family is from, I am amazed at how much better the food tastes. Europe does not permit genetically modified crops, and, as a rule, does not support factory farming. Therefore, you can see with your own eyes and taste for yourself the fact that fewer people are overweight, and the food just plain tastes better.
But I am encouraged because a food revolution has begun in this country and people are demanding a more humane treatment of animals, are rejecting high fructose corn syrup, soy products made from genetically modified seed, and are calling for locally grown food products, the so-called locavore movement.
In an article I contributed to in January to Men's Health, I have discussed the cholesterol problem and shown how saturated fat and carb avoidance increase ldl particle size and decrease risk for heart disease and stroke.
Some of my patients have asked why I don't support a vegetarian diet, given the risks of eating factory farmed meat. The answer to that can be seen in the test tube. I've had numerous vegetarian patients who had elevated blood sugars, type 2 diabetes, and other health problems.
The answer which I propose in Dr. Salerno's Silver Cloud Diet is to eat a nutrient rich diet made up of plenty of saturated fat, protein and fruits and vegetables which are organic, grass fed, and wild caught.
I get a lot of surprised looks from my patients when I tell them to eat more saturated fats to lose weight. They will start in telling me they've been eating a low fat diet for years. But they don't make the connection between this diet and their health problems, including overweight, type two diabetes, memory problems, and arthritis.
I explain to them that the body must have saturated fats for proper brain function, cell development, and satiety. Plus it just makes people look better. Fat carries flavor and makes people feel full and satisfied quicker.
I can spot the low fat dieter in a moment. Dry skin, wrinkles, and broken fingernails. Those are the telltale signs that show. Lab work reveals many more.
So I propose that people eat plenty of saturated fat, protein and organically grown fruits and vegetables for optimum health and weight maintenance. It works for my patients.
Dr. John Salerno is an internationally acclaimed physician specializing in weight control and anti-aging. His e-book, Dr. Salerno's Silver Cloud Diet, tackles the subject of organic foods and weight loss.
For more sensible advice on living a healthy life, go to his web site: Dr. Salerno's Silver Cloud Diet
To arrange an interview with Dr. Salerno call Linda Eckhardt at 973-762-4857.
To view all the posts about Weight Control on the American Feast web site just scroll down after you go to: American Feast's Weight-Control Posts
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Drink GM-Free Milk! (© Hallgerd | Dreamstime.com)
The founder of AmericanFeast.com has called for the U.S. Food and Drug Administration to require the labeling of genetically-modified foods so American consumers can make informed choices at the market.
"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," said Jeff Deasy, founder and president of American Feast.
The company's opposition to GM foods is nothing new. In February of 2009, American Feast joined with Organic Valley Family of Farms and more than 70 companies in pledging not to use or sell genetically modified beet sugar. In September, a federal judge ruled that the government failed to adequately assess the environmental impacts of genetically engineered sugar beets before approving the crop for cultivation in the U.S.
In May of 2009, the American Academy of Environmental Medicine called on "Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks."
Doctors are already prescribing GM-free diets. Dr. Amy Dean, a Michigan internal medicine specialist, and board member of AAEM says, "I strongly recommend patients eat strictly non-genetically modified foods." Ohio allergist Dr. John Boyles says "I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it."
Founder Jeff Deasy
Deasy explained, "As a business, we believe being advocates for a healthier and more sustainable food supply makes us a better company. We think consumers should get to decide whether or not to eat genetically-modified food, and they have good reason to question whether the safety of GM foods has been adequately tested."
Dr. John Salerno and Linda West Eckhardt, the James Beard Award winning cookbook author, who co-authored "The Silver Cloud Diet e-book," added, "The need for labeling is overdue. Several animal studies indicate serious health risks associated with GM food and people need the labels to avoid eating them."
Elise Pearlstein, producer of the documentary film "Food Inc.", has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
"By speaking up, we're hoping others will feel empowered to speak their minds and the FDA will be compelled to act," said Deasy.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Sea Salt (© Photographer: Nadya Markova | Agency: Dreamstime.com)
Americans consume roughly twice the recommended limit of salt each day, causing widespread high blood pressure and placing millions at risk of heart attack and stroke. But only 11% of the sodium in Americans’ diets comes from their own saltshakers; nearly 80% is added to foods before they are sold.
The National Salt Reduction Initiative
The National Salt Reduction Initiative, a New York City-led partnership of cities, states and national health organizations, today unveiled its proposed targets to guide a voluntary reduction of salt levels in packaged and restaurant foods.
Through a year of technical consultation with food industry leaders, the National Salt Reduction Initiative has developed specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets, a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Additional comments on targets will be solicited this month, and the initiative will adopt final targets this spring.
Saving Lives & Billions in Healthcare Expenses
The goal of the initiative is to cut the salt in packaged and restaurant foods by 25% over five years, an achievement that would reduce the nation’s salt intake by 20% and prevent many thousands of premature deaths. The sodium in salt is a major contributor to high blood pressure, which in turn causes heart attack and stroke, the nation’s leading causes of preventable death. These conditions cause 23,000 deaths in New York City alone each year, more than 800,000 nationwide, and cost Americans billions in healthcare expenses.
“Consumers can always add salt to food, but they can’t take it out,” said Dr. Thomas Farley, New York City Health Commissioner. “At current levels, the salt in our diets poses health risks for people with normal blood pressure, and it’s even riskier for the 1.5 million New Yorkers with high blood pressure. If we can reduce the sodium levels in packaged and restaurant foods, we will give consumers more choice about the amount of salt they eat, and reduce their risk of heart disease and stroke in the process.”
The recommended daily limit for sodium intake is 1,500 mg for most adults (including anyone who is black or over 40) and 2,300 mg for others. Some food products, such as deli-meat sandwiches, pack that much sodium in one serving. But much of the salt in Americans’ diets comes from breads, muffins and other foods that don’t taste salty.
“Excess sodium greatly increases the chance of developing hypertension, heart disease and stroke,” said Dr. J. James Rohack, president of the American Medical Association. “The AMA has long supported a reduction of sodium in processed foods, fast food products and restaurant meals as a means to lower sodium intake and reduce the risk for cardiovascular disease among Americans.”
International Efforts Underway
Other countries are already reducing salt in packaged and restaurant foods. In the United Kingdom, a similar collaboration between the food industry and government has already resulted in salt reductions of 40% or more in some food products. Canada is actively addressing the issue, and Australia, Finland, Ireland, and New Zealand have all launched large scale, countrywide initiatives to help reduce the salt in their foods.
Big Food Companies Reducing Salt Quietly & Gradually
Meanwhile the Wall Street Journal reports that companies find consumers respond better when sodium-reduction isn't emphasized on labels:
Amid rising government pressure and consumer concern, food makers are taking a new tack in their long-running effort to sell products with less salt. Instead of offering foods labeled as low salt that few people eat, they are gradually reducing the salt from some of their most popular items—and not making a big fuss about it on the label…Chef Boyardee canned pasta will have decreased its sodium by about 35% over the course of five years without a word on the package.
Cardiovascular Disease is the Leading Cause of Death in U.S.
“The American Heart Association recognizes the potential benefit to many Americans of reducing sodium intake. Consuming too much sodium is associated with high blood pressure, a risk factor for heart attack and stroke. Reducing sodium in processed foods, which account for the majority of sodium consumption in the United States, could significantly decrease risks for cardiovascular disease, which remains the nation’s leading cause of death,” said Dr. Clyde Yancy, the association’s president.
To get more information on the National Salt Reduction Initiative, go to: N.Y.C Department of Health
To view the Wall Street Journal article cited above (paid subscription required), go to: Food Makers Quietly Cut Back on Salt
To view previous posts on the topic go to:
1. Canadian Dieticians Push for Less Sodium in Food
2. Cutting the Salt in Food Doesn't Increase Spoilage
3. Too Much Salt!
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Kale (photo by MissyRedBoots, courtesy of morguefile.com)
“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education, a terrific evening of cooking with fresh ingredients from local farms. The class was presented by Chef-Instructor Melanie Underwood. She’s been cooking with farm fresh ingredients since her days growing up on a farm in Virginia. One local and seasonal ingredient the Chef selected for the class was kale. The George Mateljan Foundation’s web site says of kale:
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
Kale belongs to the Brassica family, a group of vegetables that includes broccoli, cabbage, collards and Brussels sprouts. Researchers have noted the group for its superb cancer-fighting properties. Look for organic kale to avoid pesticide residues, or get it from a local farmer who you know and trust not to use pesticides.
A tip from Chef Melanie: use fresh garlic from your local farmers market, you’ll taste the difference.
Ingredients for 4 Servings
• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned
Preparation
1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.
2. Add garlic and cook another minute. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.
4. Serve immediately.
Chef Melanie Underwood
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
U.S. Government Poster from World War II (courtesy of Library of Congress)
There are plenty of benefits to planting a garden, and our friends at the Victory Garden Foundation explain some of the most tangible:
Those nasty pesticides can be avoided by growing your own food at home or buying organic. While buying organic can be expensive; you can grow your own food at home for pennies. And, did you know that food stamps can now be used for purchasing seeds and plants that produce food for the household to eat?
There you have it, planting a garden can improve your health, the environment, and your financial affairs. Inspired by the successful program of World War II fame, when as much as 40% of all the produce eaten by Americans came from Victory Gardens, the nonprofit Foundation wants to help today’s gardeners succeed. There’s a wealth of practical information at the organization’s web site, and it costs nothing to join. By joining you become eligible to apply for a grant as an individual or as an organization “in synergy with our mission.”
To visit the organization's web site & get more information go to: Victory Garden Foundation
To view a previous post on the topic go to: Bring Back the Victory Gardens!
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Child in Pool (photo by Phaedra Wilkinson, courtesy of morgueFile.com)
The intensive use of pesticides is one of the most dangerous aspects of monoculture farming, the practice of growing a single crop over a wide area, and the U.S. Environmental Protection Agency has announced plans to more thoroughly assess the risks pesticides pose to children and farmworkers.
But how much more assessment of the risks is needed before these toxic substances are recognized by the EPA as a severe threat human health?
Multiple studies have linked pesticides and Parkinson disease. In one, Scientists from Duke University, Miami University and the Udall Parkinson's Disease Research Center “found those exposed to pesticides had a 1.6 times higher risk” of suffering from the debilitating disease. A study conducted at India’s Patiala University found evidence that pesticides have damaged the DNA of farmers in that country, making them more likely to develop cancer. Other researchers believe the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.
Concerned parents have been shopping to protect their kids for some time now, and their desire to avoid pesticides has been a key driver of the explosive demand for organic food over the past decade. Even in challenging economic times, research from Mintel says households with small children that ate organic before the recession will probably continue doing so.
The EPA’s new policy proposal provides insight as to just how ubiquitous the presence of poisonous pesticides has become. Risk assessments would consider aggregate pesticide exposures from sources including residues in food, drinking water, on lawns, in swimming pools, and in the workplace, and the cumulative effects from multiple pesticides that have similar toxicity.
EPA Administrator Lisa P. Jackson said: “It’s essential we have the tools to keep everyone, especially vulnerable populations like children, safe from the serious health consequences of pesticide exposure.”
Is there a better way to protect children “from the serious health consequences of pesticide exposure” than to shop organic whenever possible and apply pressure for an agricultural system that employs healthier alternatives to pest control?
The Environmental Working Group has come up with an iPhone app to guide produce shoppers looking for the fruits and vegetables that contain the lowest levels of pesticides and help decide which ones need to be bought organic.
Sign up to download the iPhone app or a PDF version of the guide: here.
The EPA is asking the public to comment on their new approach and how best to implement the improvements. For more information on the proposed policy, go to: U.S. Environmental Protection Agency
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Children at School (photo by Nesstor4u2, courtesy of morguefile.com)
Food Safety News, the web-based newspaper that covers all things food safety, has published its list of the top ten food safety stories of the year.
1. New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children's dance instructor from Minnesota who is partially paralyzed from E. coli. In Moss's October 4 story, it was this paragraph in particular that made readers burn: "The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled 'American Chef's Selection Angus Beef Patties.' Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria." Stephanie, whose spirit is inspirational, has sued Cargill for at least $100 million.
2. Nevada resident Linda Rivera was among those most severely injured by Nestlé chocolate-chip cookie dough contaminated with E. coli. Linda's plight was described on September 1st by the Washington Post, one of many times in 2009 that victims of foodborne illnesses and their families summoned the courage to tell difficult but compelling stories. In doing so, they caught the attention of lawmakers and helped prompt the U.S. House of Representatives to pass the 2009 Food Safety Act. However, the Senate has yet to approve its version of proposed new federal powers and food-industry reforms.
3. Peanut Corporation of America caused consumers pain and suffering, the government time and money, and was responsible for the most costly food recall in history - an amazing amount of damage for a small, largely invisible operation. At least 3,918 separate products made with PCA peanut butter or peanut paste were recalled, costing food companies and the government more than $1 billion. Now in bankruptcy with its entire operation shut down, PCA has yet to provide just compensation for those it sickened with Salmonella Typhimurium. About 150 claims have been filed with the bankruptcy court for payment from the company's $12 million product liability policy. PCA's distribution of Salmonella-contaminated product led to nine deaths among the 714 confirmed cases of Salmonella in 46 states.
4. Salmonella contamination was once unheard of in ground beef recalls, but in 2009 there were three. The strains involved, Salmonella Typhimurium, Salmonella Newport, and Salmonella Typhimurium DT104, are all resistant to commonly prescribed drugs, meaning more victims had to be hospitalized and more treatments failed. Just two companies were responsible for a total of 1.3 million pounds of beef tainted with this dangerous Salmonella. Denver-based King Soopers Inc., which recalled 466,236 pounds on July 22, and Fresno-based Beef Packers Inc., which recalled 825,769 pounds on August 6th and another 22,723 pounds in December. Cargill's repeat performance in the scary Salmonella category is especially troubling because of its involvement up and down the food chain. For example, Cargill's canola oil, which it sends to feedlots to fatten cattle, was banned from the U.S. in October because of Salmonella contamination.
5. If the Obama administration had gotten around to nominating a new under secretary for food safety - an important position that's been vacant all year -- perhaps the new appointee might have had something to say after USA Today reported that Jack in the Box and other fast-food outlets have higher standards than the National School Lunch program. In a series that examined the U.S. Department of Agriculture's own hype about the lunch program, USA Today showed that meat provided to school children not only does not "meet or exceed" standards for commercial products, but chains like Jack in the Box, Burger King, McDonald's and Costco have far more rigorous standards than Uncle Sam. The big retailers "test the ground beef they buy five to 10 times more often than the USDA tests beef made for schools during a typical production day," the newspaper reported. "And the limits Jack in the Box and other big retailers set for certain bacteria in their burgers are up to 10 times more stringent than what the USDA sets for school beef." Our memories of eating in the school cafeteria are not all that pleasant and, thanks to USA Today, we now know why. USDA says it will work on the problem next year.
6. To say "mistakes were made" during an outbreak of a Hepatitis A at a McDonald's restaurant in Milan, Illinois is putting it mildly. First and foremost, food workers must be vaccinated for Hepatitis A. When they're not, the potential for things to go very wrong, very quickly is enormous and that's what happened in Milan, a community on the Illinois-Iowa border. The local hospital testing a McDonald's worker for Hepatitis A mailed, rather than faxing or phoning, the positive results to the Rock Island County Health Department. Then the letter went unopened for two weeks, apparently because someone was on vacation. Next, a McDonald's manager did nothing after a food service worker told the franchise she had contracted Hepatitis A. It was only when the Rock Island County Health Department figured out a McDonald's worker had Hepatitis A that the restaurant was closed and cleaned, and the public informed. Meanwhile, 10,000 people had been exposed.
About Food Safety News
Food Safety News is a daily Web-based newspaper dedicated to reporting on issues surrounding food safety. Food Safety News provides timely reporting on such topics as foodborne illness outbreaks and investigations, food recalls, and how food safety fits into the local food movement. Stories appear alongside contributed articles from food safety leaders and feeds from government, food industry, and other food safety authorities.
To view the rest of the Top Ten Food Safety Stories in 2009, go to: Top Ten Food Safety Stories of 2009 Published by Food Safety News
To read more stories on food safety go to: Food Safety News
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(© image courtesy of California Avocado Commission)
It has been a wonderful holiday season of indulging in rich foods and desserts with nary a care for calories or fat, but we are very pleased that our friends at the California Avocado Commission sent us this relatively light recipe with their best wishes for a joyful holiday season and a healthy, happy New Year.
If weight-loss is on your list of New Year’s resolutions, each serving delivers just 390 calories, a low level of fats, plenty of healthy nutrients, and more than ample flavor to evoke a festive spirit. As our friends put it, “This festive dish is sure to delight your guests. Serve it as a side with chicken or as an entree for lunch. Pair it with a glass of crisp Sauvignon Blanc. Bon appetite!”
Ingredients
• 4 Tablespoons butter
• 1/2 Cup regular rice
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1Cup boiling chicken stock
• 1/2 Teaspoon salt
• 1 Egg beaten
• 1 Cup grated aged Red Spruce Cheddar Cheese
• 1/4 Teaspoon Worcestershire sauce
• 1/2 Cup chopped fresh parsley
• 3 Ripe, fresh California Avocados, peeled, seeded and halved
• 1/2 Cup fine dry bread crumbs
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Heat half of the butter in a medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue cooking gently for 3 minutes, stirring.
4. Add chicken stock and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
5. Remove from heat.
6. Stir egg, cheese and Worcestershire sauce together with a fork and mix into the rice along with the parsley.
7. Heat oven to 350 Degrees F.
8. Place avocado in a shallow baking pan and add 1/4 inch hot water to the pan.
9. Spoon rice mixture into hollows of avocados.
10. Melt remaining butter and combine with bread crumbs. Sprinkle over rice mixture.
11. Bake 20 minutes or until crumbs are browned and avocados are hot.
Nutrition Facts:
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 85 mg; Sodium 460 mg; Potassium 619 mg; Total Carbohydrates 21 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 11 g; Vitamin A 1080 IU; Vitamin C 17 mg; Calcium 188 mg; Iron 2 mg; Vitamin D 2.3 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g
To learn more about California avocados, their heath benefits & growing an avocado tree, go to: California Avocado Commission
To purchase one of Roth Kase's finest artisanal creations, go to: Red Spruce Cheddar - Aged 7 Years
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A Healthy Walk with Dad (photo by Phaedra Wilkinson, courtesy of morguefile.com)
The U.S. is the world’s wealthiest nation with obesity rates that are the highest in the world, yet millions of American families are struggling to get enough to eat. Besides getting help from government, people are turning in record numbers to emergency pantries, soup kitchens, and shelters to ward off hunger.
According to the U.S. Department of Agriculture, the vast majority of American families, more than 85%, have “access at all times to enough food for an active, healthy life for all household members.” Still, in a country of more than 300 million people, that means millions of families are experiencing a lack of food “at least some time during the year.”
Recent recessionary times have increased the number of Americans in households lacking consistent access to adequate food by 13 million people, for a total of nearly 50 million. The rates of food insecurity and very low food security are now the highest recorded since the federal government’s first national food security survey in 1995.
Government Assistance
The Supplemental Nutrition Assistance Program (SNAP), the federal program formerly known as the Food Stamp Program, along with helps put healthy food on the table for over 35 million people each month. Benefits are provided on an electronic card that is accepted at most grocery stores. The program now includes nutrition education partners to help clients learn to make healthy eating and active lifestyle choices.
Nonprofit Organizations
More than 12 million children are threatened with the risk of inadequate food and hunger in the U.S., according to a report from Feeding America, a nonprofit organization. The organization provides emergency food assistance to an estimated 25 million low-income people annually by supporting a network of 206 food banks in all 50 states, the District of Columbia, and Puerto Rico. The organization says that every dollar donated provides seven meals for hungry people and just five dollars provides 20 bags of groceries.
Millions of backyard gardeners grow far more produce than they can possibly use. Ample Harvest is a nonprofit enabling America's backyard gardeners to find local food pantries and then share their garden bounty with them. The campaign has rolled out nationwide and over 800 food pantries and food banks across America have registered. The campaign's goal is to diminish hunger in America by facilitating the donation of extra backyard garden produce that might otherwise spoil.
To visit the web sites of the nonprofit organizations’ cited above, identify local pantries where food can be donated, and get more information on how to help those in need, go to:
1. Feeding America
2. Ample Harvest
To find out how and where to apply for SNAP benefits, go to: U.S. Department of Agriculture
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Acadia National Park (© Photographer: Chee-onn Leong | Agency: Dreamstime.com)
Nature's Gift to Maine
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition, and their healing qualities.
Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild; having crept over Maine's rocky land naturally, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner. Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.
Rich in Antioxidants
All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.
Bar Harbor Jam Company
The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.
The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.
The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!
To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:
Deluxe Wild Blueberry Gift Basket
Maine's Wild Blueberry Jam
Maine's Wild Blueberry Pie
Wild Blueberry Syrup
Cadillac Gift Basket
Maine's Wild Blueberry & Rhubarb Jam
Strawberry & Rhubarb Jam from Maine
Maine Moose Gift Basket
Strawberry Jam from Maine
Maine's Jams Variety Mix
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Hops Garden (photo by fattymattybrewing, courtesy of morguefile.com)
News has surfaced that rivals past reports about red wine and dark chocolate when it comes to health advice that’s easy to take. A Harvard Medical School study has found that heavy coffee drinkers are at less risk of advanced prostate cancer than men who did not drink any coffee.
Meanwhile, the German Cancer Research Center in Heidelberg has concluded that a compound found in hops may someday help ward off prostate cancer. Heavy beer drinking is not recommended as a health precaution, but xanthohumol, the bitter flavoring agent in beer, and is known to block the male hormone testosterone, which plays a role in the development of prostate cancer.
Harvard Health News had previously reported, “Coffee might have anti-cancer properties…researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers. A few studies have found ties to lower rates of colon, breast, and rectal cancers.”
For more on the topic go to:
Harvard Health Publications
German Cancer Research Center
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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)
Consumers who make their voices heard do make a difference. In just 24 hours news arrived that a major food company was lowering the amount of sugar in its cereals marketed to children and the USDA has made it clear that schools have the choice of purchasing milk produced without artificial growth hormones.
Yesterday, General Mills announced a public commitment to reduce sugar in cereals advertised to children. Jeff Harmening, president of General Mills’ Big G cereal division stated, "Still, we know that some consumers would prefer to see cereals that are even lower in sugar, especially children’s cereals. General Mills has responded – and we are committing to reduce sugar levels even more.”
Besides reducing sugar in cereals advertised to children, General Mills says it is increasing key nutrients, such as calcium and vitamin D, and providing whole grain across its cereal portfolio.
TV Ads Aimed at Kids
An analysis of television food advertisements aimed at kids and appearing on Saturday morning and weekday afternoons in 2005-2006, found that one-fifth of commercials were for food. Seventy percent (70.0%) of food ads were for items high in sugar or fat. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads. The analysis was performed by researchers at the Department of Public Health Sciences, University of California–Davis.
According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity. It was once almost unknown in children, but for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.
Hormone-Free Milk in Schools
On the same day, Sarah Alexander of Food & Water Watch wrote, “Thanks to folks like you who contacted your members of Congress, participated in our School Milk Days of Action, and contacted your local schools, our nation's schools will not become the dumping ground for milk produced with artificial growth hormones.”
The artificial growth hormone in question is recombinant bovine growth hormone (rBGH), which has raised health concerns around the world. The documented increase of infections in dairy cows injected with rBGH necessitates an increased use of antibiotics and there are ongoing questions about links to cancer. Most of the industrialized countries in the world have banned the hormone.
Here are a few highlights from Food & Water Watch’s School Milk Campaign:
• Over 30,000 petition signatures were delivered to Congress
• School Milk Campaign activists made over 2,000 calls to Congress
• Hundreds of schools across the country were contacted about their milk, directly influencing three schools to go rBGH-Free
• The Healthy School Milk or Bust road trip hit seven key states, raising visibility of this issue with the media, consumers and congressional staff
If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch
To view previous posts on the topic of food ads aimed at children go to:
1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
6. Kellogg to Limit Selling Junk Food to Kids
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Barbeque Shrimp (photo by Chef Tony Hamati, Bravo Bistro, Scottsdale, Ariz., courtesy of Ocean Garden Products)
The National Restaurant Association’s annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey.
Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals and sustainable seafood. The chefs surveyed were members of the American Culinary Federation .
“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot, new trends we’ll see in the coming year,” said Dawn Sweeney, President of the Association. “The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of better-for-you options that today’s diners want.”
Michael Ty, president of the American Culinary Federation, agreed. “This is retro – it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable.”
Farm-to-Fork
The leading culinary theme revealed by the survey is sustainability, which is ranked as the third hottest trend. Whether applied to produce, meat, seafood or alcoholic beverages, the concepts of environmentally friendly practices and local sourcing – farm-to-fork – are appealing to both restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.
Nutrition is another culinary theme that ranks high on the list of trends at number 15. Healthful options for children, produce, superfruits, bite-size and half portions, and food allergy conscious and gluten-free meals all rank in the top 20, illustrating that consumer interest in health and nutrition continues to grow and that restaurants are responding.
Other menu trends in the top 20 include farm-/estate-branded ingredients, regional ethnic cuisine, non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.
Local Wine & Beer
When it comes to the drink menu, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.
Topping categories within the survey are: amuse bouche and mini-burgers/sliders in appetizers; quinoa and braised vegetables in side items/starches; ethnic-inspired and traditional ethnic items in breakfast/brunch; bite-size desserts and artisan/house-made ice cream in desserts; regional and fusion in ethnic cuisines; artisan cheeses and black garlic in ingredients; and specialty iced tea and organic coffee in nonalcoholic beverages.
In the preparation methods category, liquid nitrogen freezing/chilling was ranked as the number-one trend, followed by braising, sous vide, smoking and oil-poaching/confit.
Eco-Friendly Equipment
Also included in the survey were questions about kitchen and concept trends. The chefs rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.
To view the entire press release on which this item was based, go to: National Restaurant Association
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Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"
Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a communications consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own specialty food company crafting delicious and healthy vegetarian alternatives.
Healthy Aaron at the Beach
Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest, all natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all natural, gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket.
Aaron and his team at Hand To Mouth Edibles believe in giving something back to the community. They donate a portion of their profits to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty. Day-by-day, Hand To Mouth Edibles is making delicious and healthy food while making a difference in the world!
If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:
Best Selling Tapenades Gift Box
Appetizer Gift Box
Black Olive Tapenade
Caramelized Onion Confit
Sun-Dried Tomato Delight
Tantalizing Tapas
Artichoke Ambrosia
Roasted Red Pepper Rhapsody
Spicy Green Olive Tapenade!
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Eating Out (photo by Kevin Rosseel, courtesy of morguefile.com)
Authors David Zinczenko and Matt Goulding have revealed their “Worst Restaurant Foods in America,” as featured in their new book, Eat This, Not That! Restaurant Survival Guide. The list ranks the nation’s worst nutritional offenders at major fast food and restaurant chains across the country, while offering healthier alternatives at each establishment.
Eat This, Not That! Restaurant Survival Guide is the sixth installment in the popular book series, which currently has five million copies in print. The authors spent months analyzing menus, nutrition labels, and ingredients lists at the most popular chain and fast food restaurants in order to identify the “Worst Restaurant Foods in America.”
Zinczenko and Goulding start by evaluating calorie counts, but also take into consideration a cluster of other nutritional markers: fat, saturated fat, sodium levels and added sugar. As the authors release more “Worst Foods” lists, caloric offenders have been dropped from menus. Among them: Chili’s Awesome Blossom (2,710 calories) and Baskin-Robbins’ Heath Bar Shake (2,310 calories).
Topping the 2009 Restaurant list is the Outback Steakhouse Chocolate Thunder Down Under, which contains more calories than 44 McDonald’s Chicken McNuggets and an astounding four and a half days’ worth of saturated fat.
Among the list of the Top 20 Worst Restaurant Foods of 2009:
• Worst Sit-Down Kids’ Meal: Cheesecake Factory’s Kids’ Pasta with Alfredo Sauce (1,803 calories, 86 g saturated fat)
• Worst Sit-Down Burger: Applebee’s Quesadilla Burger (1,820 calories, 46 g fat)
• Worst Wrap: T.G.I. Friday’s BBQ Chicken Wrap (1,720 calories)
• Worst Pizza: Sbarro’s Stuffed Pepperoni (1 slice, 960 calories, 42 g fat)
• Worst Omelet: IHOP’s Colorado Omelet (1,890 calories, 47 g saturated fat)
To see the full list of 20 foods by category with nutritional information for each item, visit: The 20 Worst Restaurant Foods in America (Men’s Health Magazine)
To view a previous post on the topic, go to: Don't Get Super-Sized: Tips for Eating Healthy When Eating Out
To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive
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Playground Fun (photo by Dawn, courtesy of morguefile.com)
The U.S. Congress is expected to update child nutrition programs in the spring of 2010, and the Senate Agriculture Committee recently held its first hearing about school meal programs. Senator Blanche Lincoln of Arkansas opened by saying, "We must take steps to provide foods that nourish and promote the development of our children not just fill their stomachs."
Our friends at Slow Food USA are working to get thousands of letters, especially letters from kids, sent to legislators before February when Congress is expected to begin debating the funding and standards for school meal programs. More than 1,800 letters have already been sent to elected officials.
Secretary of Agriculture Tom Vilsack has commended a recent report from the recommending that the USDA help schools include more fruits and vegetables and fewer calories in school meals. Slow Food USA expects to make legislators aware of the educational and economic value of farm to school programs as part of its national push to provide healthier meals for children in school.
To support the efforts of Slow Food USA to get more nutritious lunches served to schoolchildren, including assistance with writing a letter, go to: Give Kids the School Food They Deserve, a Slow Food USA Campaign
To view previous posts on the topic go to:
1. Farm to School Programs are Nourishing Kids & Community
2. Slow Food USA: Working for Real Food in Schools
3. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
4. We Want to Know What's in Our Children's Milk!
5. New York Group Promotes Healthy Eating in Schools
To follow American Feast on Facebook go to: American Feast on Facebook
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Kids on the Beach (photo by Emily Roesly, courtesy of morguefile.com)
My niece and her husband are some of the best informed people I know when it comes to food and nutrition. Once they were looking after a young child and took her on a day trip. Riding home in the car it was time to get a bite to eat. The child asked if they could go to McDonald's. Not wanting to feed the child unhealthy food they said there was no McDonald's in the area. Though still too young to read, the child spotted a pair of golden arches and exclaimed that there was one just ahead.
Once again, advertising made it happen.
McDonald’s CEO James Skinner says "Ronald [McDonald] has never sold food to kids in the history of his existence." Can this possibly be true? To find out, Corporate Accountability International’s Value [the] Meal campaign supporters have launched the nationwide “Where’s Ronald?” scavenger hunt to expose how McDonald’s uses the clown as a marketing tactic to hook our kids on fast food.
Save for Santa Claus, no icon is more recognized by our children than Ronald McDonald. This wouldn’t be so bad if he were bringing them gifts – but in reality he’s hooking them on unhealthy food for a lifetime. “Just as Joe Camel lured a generation of kids to cigarettes, Ronald McDonald is luring the next to meals that are unhappily high in salt, sugar, and fat,” said campaign director, Judy Grant.
Despite Skinner’s claims that Ronald doesn’t’ market food to children, the clown has already been sighted on internet sites that children use, on commercials during children’s programming, and hosting events and parties for children in cities across the country.
Where will Ronald turn up next? It’s easy to help find him, and it’s as easy as the click of a camera phone! Participants will help build a powerful record of where and how McDonald’s uses this marketing icon – and could win some fun prizes from Corporate Accountability International.
“Once you get started looking for Ronald, you'll see how even the most informed and vigilant parents face an uphill battle to make sure their children eat healthy,” said Grant.
“So much of McDonald's marketing aims to bypass parents influence entirely!”
Details on how to participate in the scavenger hunt – and on the impact of the fast food industry on children’s health - are available at: Where’s Ronald?
To view previous posts on this topic go to:
1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
6. Kellogg to Limit Selling Junk Food to Kids
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
After the Workout (© Fotosmurf02 | Dreamstime.com)
Eating a more healthy diet that doesn’t leave you feeling deprived of the pleasures of good food is a great start for losing weight, but getting more exercise is also essential to shedding extra pounds and keeping them off. A recent study has found that those who exercised with a friend or family member lost substantially more weight than those who worked out alone.
The study was performed at the University of Pennsylvania School of Medicine. The results were published in the October 26, 2009 issue of the Archives of Internal Medicine in an article authored by Jennifer H. Mieres MD and Lawrence M. Phillips MD. Their research was motivated by the fact that “The prevalence of obesity and diabetes mellitus continues to increase in the United States.” The alarming and long-term trend has contributed to the soaring healthcare costs that are straining and often breaking family finances.
The authors wrote “The relationship between obesity and the establishment of diabetes has been well established.” The continuing trend toward obesity and the associated complications that can result, including cardiovascular disease, comes “primarily because of dietary habits and a sedentary lifestyle.”
The authors of the study noted that, “Minority populations are disproportionately affected” by obesity. The U.S. Centers for Disease Control and Prevention has found those over 20 years of age in the African American community have a nearly 50% higher rate of diabetes mellitus type 2 than the population average in the United States.
The 2-year trial at the University of Pennsylvania School of Medicine was “a culturally specific weight loss program” meant to test the effectiveness of “culturally salient social support.” African American women and men who enrolled with partners who also lost weight shed approximately 5 to 6 kilograms, while those who participated alone lost approximately 3 to 4 kilograms. (One kilogram = 2.2 pounds.)
To view the full article in Archives of Internal Medicine cited above requires a subscription. Go to: Trial of Family and Friend Support for Weight Loss in African American Adults
To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive
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