where have we been

My computer is currently decomposing.  We will be back, with Gusto, soon.

Eat your Bacon

Bacon is good for you!

We are so paralyzed by the fat myth that we cannot imagine Bacon as being a nice healthy food to eat. 

Let's imagine first that our bacon comes from pasture raised pigs.  The balance of fatty acids (omega 6 and omega 3) is solid in pasture animals. 

For your supermarket bacon the same cannot be said, and I would stay away from it.

This is now health food.  With nice anti-oxidant saturated fat, a massive amount of mono-unsaturated fat, cholesterol and sodium, as well as good proteins.  This is wonderful, hearty, healthy stuff.  If you want your high density lipoproteins (HDL) to increase and your very low density lipoproteins (VLDL) to decrease, do yourself a favor and fry up some bacon!  I actually save my bacon grease and cook with it.  

Get on board.  Bacon and Eggs is a tried and true breakfast.  Let's enjoy it.  

What to drink, take 2

How much sugar, what kind of sugar, fuck it, it's too confusing.

Let's get started then, it was brought to my attention that a very popular drink block is vitamin water/tea drinks.  First, to clear up some sugar mysteries:  

1 teaspoon sugar = about 4 grams.

So if you are drinking a 6 oz. cup of tea with milk (about 2 oz.) and 1 teaspoon of sugar, you are getting 4 grams of refined sugar and 3 grams of milk sugar.  7 grams total.   Add another teaspoon of sugar and you are looking at 8 grams + 3 grams for the milk.   Bear in mind however, that the milk sugars are not nearly as troublesome as refined sugars.  If you eat raw cane sugar, or use honey or agave nectar and the like, you are far better off.

Now, lets compare that to some popular beverages:

Snapple Iced Tea, lemon.   25 grams sugar, all of it High Fructose Corn Syrup.  The green tea is little better, with 24 grams of sugar.  (Only six cups of tea in one!)

Vitamin Water Multi-V.  13 grams.  Crystalline fructose and cane sugar.  (3 cups of tea here)

I really like Inko's White Teas, the maximum sugar content of their teas is 7 grams, crystalline fructose.  But I actually drink their sugar free drinks now more often then the others. (almost 2 cups of tea, or one cup a heaping teaspoon)

I also like the Honest Tea brand, most of their teas have 5 grams of sugar.  Their Mango tea has 10.5 grams per 8 oz serving, the highest sugar content of their drinks.  

Coca Cola is only a bit worse then Snapple, with 28.5 grams per 8 oz serving.  (almost 7 cups of tea!)

What about the Vitamins?

The beverage companies have been throwing vitamins and minerals back in their drinks for a while now.  Smart Water, Vitamin Water, etc, whenever you see "electrolytes", "anti-oxidents" etc, this is code for, "we put some good stuff back in the drink".  

Vitamins, minerals, electrolytes, what are they all?  Well, we know vitamins pretty well.  We put Vitamin D in milk (though the most important source of Vitamin D is sunlight!), we love our OJ for its vitamin C.  These things we know about.  But what of the others?

Electrolytes - Ions that are important to homeostatic balance.  Sodium is an electrolyte, so are potassium and magnesium.  All of which can be found in a good mineral-rich water source.  My favorite water, Gerolsteiner is mineral rich, containing, Sodium, Potassium, Magnesium, and calcium. 

However, if you look at the ingredients for Multi-V Vitamin Water you find that the water has been de-ionized.  Why would we de-ionize our water?  The answer is likely that the source water is not as high in quality as the Gerolsteiner source.  Perhaps containing too much flouride, or trace amounts of arsenic or anti-depressants.  So the companies purify the water (a very popular practice here in America) then add vitamins and minerals back in.  This does not occur much with american seltzer brands, as adding sodium back in to the water is anathema, due to the mythology that sodium causes hypertension.  

This is the same hoodwink that "enriched flour" embodies.  Food producers strip flour of all its nutrients (white flour) largely because it looked pure and lovely,  (this was primarily a european affectation, white sugar has the same reasoning at its origin), then we find that this is not a great idea, so we put nutrients back in.  Of course we could just use wholemeal flour and none of these shenanigans would be necessary.

Antioxidants - The key to anti-oxidants is what they seem to inhibit, which is oxidation.  Oxidation in the body is primarily important because it hardens (actually closer to the rust process) very low density lipo-proteins (VLDL or triglycerides) as they get themselves stuck to artery walls.  This is a primary patho-mechanism of atherosclerosis.  Oxidation can also produce large numbers of free-radicals,  or Oxygen ions which damage cells and generally wreak havoc on the internal milieu.  

Most Vitamins are antioxidants, as are polyphenols (found in red-wine, from the skin of the grapes), Co-enzyme Q10, Lutein (found in dark green veggies), and Lignan (found in flax, oat, barley and rye).

Hope this helps.

Be Well.

What the hell do I drink?!?

Simple rules:

1.  Water, not too much, your body weight in ounces if you are very active is perfectly good.  A bit less if you are not that active.  

{Edit: it should read "1/2 your body weight in ounces"}

Personally, I get most of my water from Sparkling Mineral bottles, which I sadly must purchase.

the best water out there:  Gerolsteiner.  Try it, you will be converted.

Mineral water in general is the way to go.  Most waters outside of america are left with their minerals intact.  We developed some kind of sideways logic that purified = good.  This may be the case in our polluted city water supplies across the country, but not from good sources.  Minerals should stay in.  They have a fancy name in modern health food jargon:  Electrolytes.

2.  Juices.  They are delicious, I love them, but they have a bit too much concentrated sugar in them, so they are best enjoyed lightly or very moderately.

3.  Sodas.  None.  Just say no!  The concentrated corn sugar is basically Adult onset Diabetes in a can.  Diet sodas are filled with aspartame or sorbitol-like substances - these collect in your capillary beds causing things like retinopathy, neuropathy, nephropathy - you don't want these things, and anyone with diabetes knows that they are at risk for them.  The magic part:  drink diet soda and you don't even need diabetes to go blind, lose nervous control, or have renal failure.

4.  Beer.  See #3 Sodas.  Beer is also loaded with concentrated sugars.  Makes you fat.

5.  Wine.  1-2 servings/day.  Red is better then white.

6.  Liquor.  1-2 servings/day, if not accompanied by wine.  

7.  Shakes/smoothies - don't bother, eat veggies and fruits.

8.  Tea/Coffee - fine if not accompanied by sugar.  Both should be moderately consumed.  Too much coffee is obviously problematic, as it drains your adrenal glands.  I wonder if anyone has looked into an association of heavy coffee consumption and Addison's Disease (hypoadrenal).

Be well.

What the hell do I eat?!?

I have been at this for several months now, and I think I finally have some baseline diet recommendations.  

It is important in making food suggestions to actually suggest food.  I will not sit here and give out percentages of diet that should be fat, calories, whatever the fuck.   No, I will give you actual food suggestions.

Food.  What to eat.

Fat

All fats are a combination of saturated, poly-unsaturated and mono-unsaturated content, (see a nice chart on fat content here) the distinctions below are based on the highest content of each type.  The fat content we should be eating can vary greatly.  It is fine to eat very little saturated fat, as well as quite a bit of it.  If we are not eating the hydrogenated fats and not cooking with poly-unsaturated fats we will be fine.

The suggestion that a high fat diet is responsible for Heart Disease, Diabetes, Cancer, etc. etc. is erroneous.

Saturated fats for eating directly:  Red Meat, butter, milk, cheeses, eggs

Saturated fats for cooking:  Butter, Lard, Coconut Oil

{Update:  Red meat is actually 51% mono-unsaturated fat, or oleic fatty acid, 45% is saturated and 4% poly-unsaturated}

Poly-unsaturated fats for eating directly:  vegetable oils, sesame oil.

NOTE:  do not cook with vegetable oils, they are associated with various cancers when used in cooked dishes.  I use only sesame oil, and i use it in the chinese way:  that is, sprinkled on top of a cooked dish after removal from heat.

Mono-unsaturated fats:  Olive oil, avocado, nuts.

NOTE:  nuts should be cooked in some ways, I do not know more then to say that several of my most reliable chinese medical teachers suggest that raw nuts are unhealthy.

Combination fats:  These are foods that spread the fats around, encompassing all three kinds of fats.  Chicken and poultry, fish, fish oil, flax oil.  

Carbs

Vegetables. 

On grains:  Grains that are not refined.  Eat whole grains, the quantity is unimportant, as both a high and low content of whole grains has been correlated throughout history with a lack of chronic disease.

NOTE:  Vegetables should, by and large, be cooked.  Cellulose cannot be digested, and it locks in nutrients that cannot be digested unless we start breaking down its molecular structure with heat.

Eat:  Brown rice, whole wheat, whole grains, Oats, high-gluten, low-gluten, whatever, it's all fine.  Unrefined sugars - cane, honey, nectars.

Do not eat:  white flour, white rice, refined sugar.  They have had their nutrients stripped, and repeatedly throughout history have been associated with a higher incidence of all major chronic diseases.  Sugar is the worst.  Stop eating it now.

Sadly, for me, this means limiting the amount of pizza and bagels I eat.  I used to be a 8-12 meals a week guy on those two staples.  But no more. 

On corn:  Sweet Corn is great stuff, but should never be eaten without the vegetables that it has traditionally been grown with:  Peppers, Avocados, Tomatos.  These veggies unlock the nutrients in corn.  

Refined corn should not be consumed.  Although I very occasionally cheat with polenta, which tastes too damn good with olive oil and pine nuts.

Corn accounts for most of our sweeteners these days, and they should all be shunned.   Sodas, candy, etc.  

Protein and fiber and micronutrients

The content of protein and fiber, as well as the micronutrients will sort itself if you are eating a healthy variety of foods.  Veggies, nuts and meats all have protein in them, grains, veggies and fruits have fiber.  They all, if prepared right have gobs of nutrients.

the key for protein is not eating un-fermented soy products.  It is time to cut soy milk, tofu (unless in a meat dish, or with meat dishes), soy protein, etc, from our diets.  Soy, as I have written before, inhibits protein and vitamin and mineral digestion.

Food.  Where to purchase.

Most of my food is now purchased at farmer's markets.  this is the only way to ensure that the growers have been responsible (they must be or they will quickly go out of business) in presenting their wares.  Most farmer's markets have strict standards for quality, if not organic, then equal or better.  this is definitely more expensive then the supermarket, but cuts can come from other places in order to make the farmer's market possible.  For example, I do not use an air-conditioner, saving a decent chuck of change over the summer months.  I also do not buy more then 2-3 new pieces of clothing each year, usually 1 pair of jeans and 1-2 shirts.

The second source of foods I like are specialty markets like the italian deli across the street from my apartment.  Caputo's Fine Foods is a fantastic little market in which the family has been selling their own homemade cheeses and pastas as well as the best imported italian food products for generations.  Stores like this have standards that they have not broken, many, like Caputo's have been around before the food fads, government interventions, and bad medical science intervened in our diets.  

Stores like this can be found all over New York City, and in any other places in which a small ethnic population still clings to its traditions.  Astoria for greek markets, Greenpoint for polish markets, Much of south brooklyn for jewish, russian, italian markets, and many others scattered around the 5 boroughs of NY.  I have found small ethnic markets in many other places around the country, not all of them urban.  

How to eat.

1.  Eat fresh.  though this is not a hard and fast rule.  I like imported foods, like anchovies and San Marzano tomatoes.  These foods are not "fresh" but they are preserved in a way that is not chemically detrimental.  In the same way it is always fine to eat pickled vegetables, fermented soy products, and other fermented products.  

2.  Eat Moderately.  Keeping slim is as much about what we eat as it is about how much we eat.  If we eliminate sugars and refined sugars and eat a moderate amount (2000-2500 calories/day) then we will be strong, slender and healthy.

3.  Eat Calmly.  The digestive system can instantly be abandoned by our blood.  When we eat, we focus a large portion of our blood on the abdomen in order to facilitate the movements of the digestive organs, and the transfer of nutrients.  However, if we eat angry, scared, upset, our Cortisol levels will be raised, Cortisol will divert attention away from the digestive system and toward the muscular, endocrine and nervous systems.  The result will be poor digestion.  So eat calm, and eat without reading or watching television.  It is also beneficial to eat with good company.  This both slows down the process of eating and is a nice adjacent process.  In chinese medical theory the thought and synthesis that goes into conversation is guided by the "Earth" organs of the body, the Stomach and the Spleen/Pancreas.  These two organs are our primary digestive bodies.  The association benefits both processes (digesting and communicating).

When to eat.

1.  Eat seasonally.  shopping at farmer's markets make this possible.  It restores a sense of balance in our diets.  I have been doing it for nearly 3 months now, and I have a much improved respect for our farmers and their products in that short time.  Subjectively speaking, I am feeling great, lots of fruits, veggies, eggs, chicken, fish.  No red meat (with one exception that gave me heartburn) until the late fall.   Pork is a bit of year rounder for me, I love the proscuitto and bacon, both of which are year round treats.  

2.  It is important to eat somewhat regularly.  Anyone who has had a dog or a small child knows that these simpler beings thrive on regularity.  As adults we are a bit more flexible, but it is still better to eat regularly then not.  And it is not a great idea to eat after 10pm.  This flies in the face of the prevailing wisdom in the mediterranean countries I have visited, but they have lifestyle alterations that counterbalance the late hour of their dinners.  We in America generally do not have those counterbalances - long strolls through town, afternoon siestas, etc.

These suggestions are intended as a baseline guide, not a comprehensive diet plan.  Fill in the rest as you go, which is my plan.

Be well.

Sources:  my biomedical coursework, including Pathophysiology for each system of the body; Chinese Medical Dietetic recommendations, mostly from the combined knowledge of my teachers on the subject; Gary Taubes "Good Calories, Bad Calories"; Michael Pollan "Omnivore's Dilemma"; 4 months of research driven by this blog, and my own ideas based on 10 years of conscious eating.

{Addendum:  there are many aspects of food I have not mentioned, mostly in the context of Meat eating.  For information of Omega 3's and the right meats to eat click here}

Fat and the sexes

Of all the hubris, bad science, politics, hand-wringing, strident talk of saving lives and etc that went into demonizing saturated fat and cholesterol in the name of reducing the risk of heart disease, the one that gets me the most is this:

All the studies until 1987 were of men.

When we finally looked at women (through the emerging data at the framingham heart study and several that followed) we found that none of the correlations of men (higher CHD rates and lower overall mortality) of a high fat diet were apparent for women.  Women seem to have a much higher tolerance for blood cholesterol then men.  

Now, the evidence also started mounting that a low-fat diet was associated with higher rates of cancer and stroke.  In fact, from the very start we have found both in tests in which we followed groups (framingham) and in randomized control experiments, that the mortality rate of a high fat diet (>30%) is lower then a low fat diet.  Additionally, test after test has found higher rates of cancer the lower the fat content becomes.

So, we have been recommending to women for nearly 60 years that they significantly lower their Saturated Fat content in their diets (Milk, cheese, red-meat, coconut oil, butter) in order to prevent heart disease.   All along we were finding only that a higher saturated fat diet had a slightly higher association with CHD in MEN.  Additionally we were finding that the low fat diet also had a higher overall mortality rate.  And we never tested women.

A good friend of mine keeps telling me that the medical establishment is filled to the brim with well-meaning, intelligent, caring, incremental thinkers, who are not pushed around by fads and poor data.  

I just don't believe her anymore.  We must look more closely at everything we have come to believe.  

That is just what I did - I looked at the latest framingham data from their website.  Here are some bits:

Probabilities Pts 2-yr - Men, ages 35-74, chance of CHD event (heart attack or stroke)

0 0% 14 1% 28 17%
2 0% 16 2% 30 24%
4 0% 18 3% 32 32%
6 0% 20 4% 34 43%
8 0% 22 6%
10 1% 24 9%
12 1% 26 12%

The chart for women is quite similar, but is separated into menopause groups and non-menopause groups, so I have left it out.  The point system works this way:  Points are assigned to risk factors (high cholesterol, HBP, smoking, etc.)  

What this chart shows us, according the the point assignments on the 2-year risk factor page is that a man or women needs a score of 10 or more to be at risk of a CHD event.  For a 50 year old non-smoking woman, according to framingham, to be at risk she must have a cholesterol level of 290 or above and a systolic BP of 180 or more.  And that would give her an increased risk of 1%.  

{Note:  Doctors will usually medicate a cholesterol of >200 and a systolic of >130}

Look over the figures yourself, those I refer to can be found here.

Be Well.

Stupidity reigns

We should now give statin drugs to fat kids.   read all about it here and here.

I know where my food comes from, how about you?

“The purpose of the recordkeeping provision of the Bioterrorism Act was to support going back to the origin of food after people have gotten sick when you are trying to find out how the biological agent got there,” said Michael Taylor, a professor at the George Washington University and a former F.D.A. official.  “But the provisions are of little or no value with respect to trace-backs of fresh produce because of the amount of shoe leather and time it would take.”

This is from today's NYtimes which reports on the now 1,000+ people in this country sick from a nefarious salmonella outbreak.  The problem is that we cannot find out where the food is coming from.  Why? Because nobody knows, and the FDA does not require a label of origin on food.

Last week I ate carrots, potatoes, mushrooms, onions and garlic from Madura Farms, Middletown, NY, and chicken from JohnBoy's Farm, Pound Ridge, NY.  I have had sausage and eggs this week for breakfasts, the sausage from Mountain Products Smokehouse, LaGrangeville, NY and the eggs from Tello's (local greenmarket).

If I have any problems I know exactly where each farmer is located and I can go and complain.  This kind of transparency separates small farmers from large agribusiness.  If John Boy's chicken got me sick he would know about it right away, because I would trek over to Pound Ridge and give him a piece of my mind.  

These producers have the burden of quality.  They will go out of business if anything goes wrong with their food.  Their negligence cannot be hidden away by middlemen and supermarket distribution.  Their food has no label because they stand next to it when they sell it.  And I must continue to stand with them.  

I have said it before, and I will say it again:  buying proper food is a political act.  Big agribusiness is standing on the shoulders of corporate welfare, small farms are standing on their own feet.  Let's all stand with them.

Be Well.

Resist! It is all we have left.

Well, not exactly.  But one conservative writer, a philosophy student at Berkeley, has called on conservatives to embrace the Slow Food International ethics for food culture.  He talks about a nice old hippy in berkeley who is bringing farming and cooking into her local middle school.  I love it when conservatives come around to these kinds of causes, smug bastard that I am.

Anyway, here is a quote from the article, the "little platoons" would be schoolchildren who farm and eat their own food at school.

"Hence even the smallest acts of resistance to the hegemony of the present system, where corporate representatives and industry-funded scientists at public universities collaborate with government officials on regulatory policies and nutritional guidelines, are crucial steps in recovering local culture and reconstituting our “little platoons.” This will nurture the ability to govern—or resist being governed."

Bears, Beets, Battlestar Galactica

The times has a bit on 11 healthy foods.   The list is a nice one, as it includes a wide variety of food and spices.  Beets, Cinnamon, Sardines and 8 others are listed with easy suggestions for preparation.

Check it out here.

Be Well.

new links

I have added several links to the blog.  On the right you can find them all.  Here is a rundown of some of the new pages:

Slow Food - their blog keeps up to date mostly on NYC related issues:

http://www.slowfoodblog.org/ 

Edible Nation - a great site I am only beginning to explore, lots of good carnivorous info:

http://www.ediblecommunities.com/ediblenation/

Green Fork Blog - the title says it all:

http://blog.eatwellguide.org/

Be Well.

Salt myths dissolved

Finally, some concrete information on Salt in the Diet.  a massive federal study was published a month ago.  The conclusions?

"Observed associations of lower sodium with higher mortality were modest and mostly not statistically significant. However, these findings also suggest that for the general US adult population, higher sodium is unlikely to be independently associated with higher CVD or all-cause mortality."

So it turns out that a low-sodium diet is not effective in reducing blood pressure, or preventing death from cardiovascular disease.  The study actually found that the groups that consumed the least amount of sodium (the lowest quartile) were at greater risk of death from heart related causes.  

Sandy at Junkfoodscience has a lengthy write-up on the study, if you want to learn more.  Looks like this guy is out of work! 

So what salt should we use?  I apply the same standards to salt as I do to food.  This generally leaves me with 2 options for salt consumption:

Kosher Salt

Sea Salt

Personally, I like sea salt the best.  I cannot stand the iodized stuff, Morton, et al.  I like the greek stuff, the french stuff, and I have heard that Salt Lake salt is just incredible.  But I have never tried it.

Enjoy your salt people!

Chicken season

It is a beautiful time for farms and for food.  Tomatoes are almost upon us, strawberries are ripe and sweet, there are terrific cherries, greens, peaches and beets all ready to be eaten, but for me, the best part about early summer is the Chickens.  Those that were chicks in the spring have grown to processing size, and it is time to eat them. 

 

I bought my first pastured chicken on saturday from Arcadian Pastures at the Grand Army Plaza Green Market.  The market itself was bursting with produce, fish, meats, cheeses, wines, flowers and jams.  

I have been waiting all spring for the broilers to be ready.  I really love chicken.  There was a time when I would cook and eat chicken every other week.  

But I have sworn off factory chicken from my home cooking.  No more perdue, no more tyson, no more over-priced CAFO natural/organics like Murray's or D'Artgnan.  Nope, only pasture for me.  But there is one problem with that - I have to eat seasonally.  This is something I have never done in my life.  

Getting into seasonal eating has been really fun.  I honestly thought it would suck alot, and I felt helpless, not knowing what seasonal was exactly.  So I go to the market each week, and I buy what I can, and I find as I go along that I am learning what seasonal is.  I know that most greens, bok choy, beets, asparagus, snap peas, garlic and scallions are all in season.  By the end of this year I will have a pretty good idea of our local seasonal offerings.  And it is actually really fun.  

Chicken, which was once commonplace on my plate, is now a summer treat.  I can look forward to eating it for much of the summer, but will have to wait it out all winter (when, luckily, pork will be fresh).

So tonight I cooked.  I cooked only what I bought at the market.  It is pictured below.

Recipe below (with sources of ingredients):

Roast Chicken with Basil and Sauteed Bok Choy and Mushrooms

3 lb Chicken  (Pastured, farmer's market)

1/2 lb Bella Mushrooms (FM)

4 medium size bok choy (FM)

5 young scallions (FM)

2 cloves garlic (FM)

Butter

Salt and Pepper

Soy Sauce

Olive Oil

The Chicken had plenty of juice in the bag, I saved it.  

Pre-heat oven to 450.

Butter chicken (by hand), rub with butter, salt and pepper.  Halve two small scallion stalks and place them, butter and basil inside the chicken.  A bit of basil can also be rubbed into the skin.

melt a bit more butter in a pan.

Cook at 450 for 15 minutes, then turn oven down to 350.  Use brush to rub chicken with butter and pour 1/3rd of chicken juice (or stock, not much, only about 1/2 cup) into pan.

Repeat rub every 15-20 minutes. 

Cook for 45 minutes at 350, then turn back up to 450 for final 15 minutes.

total cook time:  1 1/14 hours.

With about 30 minutes to go for the chicken, heat up oil in saute pan.  Add scallions.  Cook for about 3 minutes, then add garlic, cook for another 3 minutes or so.  Pour in chicken juice, soy sauce, Bok Choy, salt and pepper.  After about 5-7 minutes, add mushrooms.  Cook another 10-15 minutes until chicken is ready.  

Eat it.

Be Well.

Refuge Requirements, Bt stacks and above and below ground pest resistence

What the fuck am I talking about?

Well, I just read a Monsanto press release on their new technology, "a new insect-protection and weed control platform in corn".  It is called "SmartStax".  The key to this new bio-engineered corn and soy is the reduction of something called "refuge requirements".  

What are refuge requirements?  I had no clue, so I looked into it a bit, basically, what they are is regulations that require plots without "in-plant protections" to be separated from protected plots, like those of SmartStax.  These stand around 50% in the corn belt of the US, meaning 50% of the fields have pesticide built into their genetic structure (enjoy that coke next time!).

So monsanto wants this percentage reduced to 5% for corn.  Which would mean that 95% of corn production in the corn belt would be deeply genetically modified.

These guys are going to make a killing on this product, while we take one step closer as a country to ecological meltdown and the bankruptcy files on the American Farmer continue to grow.  

Talking to Obama

In response to his interview with the Missoula Independent, I felt the need to write to the man, here is what I wrote to the distinguished Senator of Illinois:

Senator Obama,

I am a long time supporter, and I am deeply excited at the prospect of your presidency. I recognize that you will not wave a magic wand and perform to the expectations of every american, yet I feel the need to write to you about our food and the american farm system. Having just read your interview for the Missoula Independent, I would like to ask some questions and propose to you some ideas.

1. Meat and factory farms.
You mentioned that you are in support of our ranchers and farmers. Yet the industry consistently finds ways to reduce their viability in meat production.
Concentrated Animal Feeding Operations are a scourge to these farmers and ranchers, not to mention to our food quality, to land value, to public health and to the environment. Yet they continue, massively subsidized. For detailed and well researched information, please go to the website for the Union of Concerned Scientists and read their article on CAFO's. Here is the link:
http://www.ucsusa.org/assets/documents/food_and_environment/CAFOs-Uncovered.pdf

You mentioned that more environmental regulation is required to clean up factory farms, yet, as the article above shows, this is nearly impossible. Additionally, and this is the most vital element I hope you will understand: Small rotating pasture farms that have NONE of the problems of large farms have still to deal with the ALL the strict USDA policies designed for large farms. For example, a small farmer of chickens who processes the birds in an open air facility can be shut down for not having enough windows on the facility. Seriously, this has happened. Of course the USDA regulations have no conception of a slaughterhouse with no walls.
What this means is that factory farms receive both the benefits of subsidies and free run of a market that will not allow (through USDA regulations that make sense for large businesses but close down small ones) small business to operate at a profit. This is the opposite of a free market, and it is anathema to the concept of successful small business.

The bottom line is this: Meat produced on rotating pasture land is antibiotic free, GMO free, 100% ambulatory and healthy meat, that produces no pollution/environmental degredation, instead improving on its environment. Meat produced on factory farms is generally full of chemical feeds and antibiotics, even if organic, and produces so much environmentally destructive waste that it cannot be maintained without heavy subsidies to manage the waste. This is corporate welfare, pure and simple. The hidden costs of CAFO's that the taxpayers assume amount to over $350/year for every taxpayer. (see UCS article)

If you can take a few minutes to look over the UCS paper on the subject I am confident it will open your eyes to this major problem.

Now here is where I ask you to think like a revolutionary:
What needs to happen is quite simple really - and can only be accomplished by a massively powerful and influential leader, who is not cowed by special interests and who has a mandate for change. You are the only man in a generation that will have that power, and I urge you to consider, even if just for a moment, my suggestion:

Return our midwestern corridor to intensively rotated pasture land. Farming beyond the corn belt is not economically or agriculturally viable (growing corn in the corn belt is not either, but that is a different story), so we should return, slowly and carefully our land in the midwest to pasture. This will create a huge number of jobs in the country, that are safer then the terrible CAFO jobs. It will require significantly less natural resources and corn and soy products to feed the animals, who will eat over 70% grass instead of 100% corn/soy/cow brains and spinal cords/antibiotics/whatever else. And it will restore the viability of the small/mid-sized american pasture farmer.

But why should you care? In a conversation with John Bongaarts, Vice President and Distinguished Scholar at the Population Council, he told me that the US is to food what Saudi Arabia is to oil. Global food shortages can be exacerbated or subdued by our international food policies. A fine example is our recent move to ethanol, which has decreased the amount of food bearing acreage in the US, and combined with several other factors to make the international food crisis more devestating.

Imagine this then: What if 70% of the grain acreage earmarked for CAFO's was not needed anymore? What if that 70% of acreage could be returned to human food production? The US could use this valuable and massive acreage for any imaginable purposes, restoring the value of our topsoil, growing varied and healthy crops, supporting destitute countries in the midst of food crisis. Bridging the trade deficit.

2. This leads to your other major point in the article: Obesity. Obesity in america is largely based not on sedentary lifestyle or the consumption of fats, but on the consumption of refined grains and sugar. Yet we subsidize ABOVE ALL OTHERS corn, soy, and wheat - the very grains that become refined carbs/sugar, hydrogenated vegetable oils, high fructose corn syrup, the products that have given americans no end of expensive health care problems, draining our system, and for too long operated at a net loss, destroying small farm after small farm. The vertically integrated model has destroyed farming and families, while it has lined the pockets of a select few. (like Monsanto - who genetically alter 90% of their Soy products)

My solution - kill the subsidies, return our farms to multiple polycultures and animal husbandry. Monocultures have knocked out half of Iowa's beautiful topsoil (as well as illinois and indiana and missouri's) in the last 30 years. Where will this soil be in another 30 years? What then will we do when we cannot grow anything at all?

These are massively important issues which you may have the power to influence and improve. Public Health, current and future food crisis, and economic viability of the american farm are all involved in the equation. But the problem is this: big business will suffer if you consider/implement anything I have suggested. But ordinary americans will have a chance to build their lives in a sustainable, healthy way.

I know who's side you are on, and I believe you will consider carefully what I have written.

For references on these subjects -
http://www.popcouncil.org/staff/bios/Bongaarts_J/bongaarts_j.bio.html
http://query.nytimes.com/gst/fullpage.html?res=9F04E2D61F3EF934A35754C0A9649C8B63
and the UCS link above, for just a few. See Michael Pollan's "Omnivore's Dilemma" for some more on corn, and go to
www.polyfacefarms.com
to see a real pasture farm in action.

Thanks for your time, I and so many others are glowing with pride at your accomplishments,

Sincerely, your humble servant,

Lucas Weiss

Politics and food. Obama wants to talk.

Ari Levaux of the Missoula Independent Newspaper has been trying for months to get his questions answered by the political Candidates for President of the US.  Barack Obama was the only candidate to return email responses to the questions.  

His positions were decent, and at times well informed, such as this comment on Biofuels:

"I have been a long-time supporter of home-grown biofuels, but I believe that corn ethanol should be a transitional fuel source as we move towards more advanced cellulosic ethanol, which can be made from agricultural waste products, switchgrass, sustainably harvested forest biomass and other renewable feedstock."

Corn ethanol MUST be transitional at best, it is a crippling practice as we can see with current food shortages globally and increased gas prices locally (remember, 18% of our Oil goes to food production, mostly corn for CAFO's).  

Read more here.

Be Well.

save the (fat) children

well, it turns out Save the Children a bastion of truly effective charitable work has turned some of its attentions (about $60 million worth this year) to Childhood Obesity.  Why is this a problem?  Well, the organization is traditionally focused on global malnutrition and hunger.  But our national self-obsession has taken hold, and this organization cannot escape the dietetic vanity of our nation.  

So $60 million will go to fat kid research in the US instead of combatting disease, malnutrition and massive poverty in the rest of the world.  

here is a long article on the subject from Sandy Szwarc over at Junkfoodscience.

Be Well.

what is the why?

i have been having long, sometimes contentious conversations with a friend of mine about health and nutrition.  She is a Nurse Practitioner here in NYC, and our conversations are stimulating and fruitful, for the most part (it is usually my fault if they go off!).  

The last was especially lively, as we argued the Fat = bad bit like two cats holed up in a 200sf studio apartment.  

My position (shared by a growing group of scientists, MD's and nutritinists) is that Dietary Fats/cholesterol should never have been pilloried.  That they are not the key element in High Blood Pressure, Heart Disease, and Obesity that the medical/dietetic establishment suggests they are.  Instead our problems are based on refined sugars/carbs.  Consumption of Corn Syrup in this country increased by 400% between 1900 and 1980.  The average person in this country consumed about 1 cup of sugar/year 100 years ago.  We now consume about 1/2 cup per day.

Gary Taubes has written a book entitled Good Calories, Bad Calories that goes into quite a bit of detail on the subject.  

But what really struck me about this whole discussion was that it forced me to think about some core beliefs.  Why do I trash the medical establishment?  The nutrition establishment?  Pretty much all authority and large organization? 

So I found myself writing to my friend, trying to determine the answer to some of these questions.  It is personal, and could be considered poor journalism.  but this is a blog.  Rules, be gone!

Here is what I told her:

-----------------------------------------------------------
I have just been dipping into his book "Good Calories, Bad Calories". It is a massively researched indictment of the "fat is bad" prevailing attitudes. His primary enemy: refined sugars and grains.
here is a quote:
"From the inception of the diet-heart hypothesis in the early 1950s, those who argued that dietary fat caused heart disease accumulated the evidential equivalent of a mythology to support their belief. These myths are still passed on faithfully to the present day."

I am not a lonely zealot that hates the western dietetic and medical establishment. I actually see myself, in contrast, as a member of a small club of folks that must look more closely at everything around them, that take nothing for granted, that trust no large organization, particularly one with complex and large scale vested interests.

Everything I know that is Good and helpful to people fits into two categories:
1. Relies most heavily on personal interactions and partnerships. i.e. - in the medical world: nursing and acupuncture. in the personal/religious world: individual self-cultivation/spirituality (i hate that word, but it is right for the concept) OR
2. Relies on a small group of reasonable people working together. the important part is "small". The moment our standards of excellence fall is the moment our organization gets too big. Perhaps you can illuminate this point: in your experience what hospitals are the most effective? Do the larger hospitals have sufficient autonomy of smaller departments to keep these smaller departments effective, or do they get bogged down in whole building beaurocracy? etc. etc.

I believe in the small, smart, responsive, flexible group. I also believe that as our population and mass-culture take hold, most people are separated from that small group. Their standards fall, their ability to parse opposing arguments is reduced to ambivalence or worse, apathy. I do not believe that the medical establishment has the market cornered on the brightest, best, most remarkably caring people in the world. I believe though it may be better then some professional communities it is prone to stumbles in judgment, standards and ethics, as all others are. I was a teacher for 8 years, and I can tell you that most teachers care deeply about the welfare of their children. The definition of what that welfare is however is a vast and confusing affair. With the confusion comes disparity in the deliverance of education to children. Some in education think that the german model of strict discipline and tacit memorization is of the greatest service to students, others think that a grade-less progressive model of collaboration is best. The definition of standards is muddied by such things.
When you tell me that your professional world is immune to such confusion of values all my skeptical bells start ringing loudly.

I also want you to know, that I cared deeply for the children i saw each day. But I never ceased in my descrying of the educational establishment where I perceived its failings. The reason I say this is that I do not descry you, or your (obviously valuable and caring and vital) work when I descry certain arms of the medical establishment. I believe that a community can be both forward looking and intelligent in one instance and blind and stupid in another. You seem to think I will always throw your baby out with the medical establishment bathwater. This is not the case. What I am trying to do is - find the good stuff, wherever it is, and combine all that i find into a new tapestry, one devoid of lines between communities, but full of lines between good sense and stupidity.

I hope this helps you understand where I come from, when I sound strident and dismissive. I am sorry for the tone at times, I assure you, it is better then it was, and will be better then it is in time.

---------------------------------------------------------------------------------------

Be Well.

Comment:  Of course now, in retrospect, so many points I was trying to make are crumbling in my mind.  Large groups can be useful, as can individuals with no major or minor affiliation.  I suppose the point of the above was my effort at continuous evaluation of my values and ethics.  

 

looking for eco-freindly recipes?

The Union of Concerned Scientists has a food and environment section.  Currently on the website they have some chefs who have given recipes.  In terms of recipes, for those of us that cook at home, more is always better.  So bookmark this one away.

Cook well.

milk for catscans!

Junkfoodscience talks about using Whole Fat Milk to line the intestines of the lower abdomen before a CT scan.  Apparently it works just as well as the nasty tasting, side-effect laden Barium contrast drink.  Read more on the link above.

Be Well.