The 1971 Soda Pop commercial filled our hearts with love and made the makers of diabetic supplies rich.
So, what are you drinking right now? Did you know that recent studies show that the average person drinks 50 gallons of soda a year? That is a little more than 533 twelve ounce cans per year and comes out to a daily average of nearly 18 ounces per day. Soft drinks are one of the largest single sources of calories in the diet of every American accounting for up to 7 percent and for teenagers, even higher at approximately 13%. What does this mean? To put into perspective, these numbers reflect roughly 60,000 EMPTY calories per year...calories that provide little or no nutritional value, but are often stored as sugars in our bodies.
Soda is one of the largest contributors of caloric intake in society today. As we all know, extra calories mean extra weight and that leads to health problems. Problems related to the heart, tooth decay, and Type 2 Diabetes (formerly called "Adult Onset").
OK, so nobody ever said that soft drinks were a health food. But a highly debated 2004 Harvard study concluded that in addition to the bad things we already know about sodas, they may be directly contributing to the nation's increase in diabetes. Since 1980, the incidence of type-2 diabetes has more than doubled according to the federal Centers for Disease Control and Prevention, and now represents about 6% of the total population. AND, about the majority of that increase has come in just the last 10 years.
No one is saying that our thirst for the carbonated "sugar shots" are the sole cause of the nation's growing number of jello butts and spare tire bellies. But, it is hard not to correlate the huge increase in diabetic incidence to the rise in obesity.
The bottom line here is that you need to analyze everything you eat and drink. You do not have to give up sodas entirely, but enjoy them responsibly and save them as a rare treat...as they were originally intended.
SOME EXTRA INFO ON SODAS, OBESITY, and DIABETES:
Diet Sodas Linked with Health Risks
Zero calories, same great taste (and heart risks)
And a Companion Piece from the Wellness Tips Blog
Diet Intervention for Overweight and Obese Kids
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Showing posts with label safe food. Show all posts
Showing posts with label safe food. Show all posts
Tuesday, February 2, 2010
Thursday, January 21, 2010
BUYING LOCAL IS THE "DIFFERENCE"
Back in July of 2009, a major study comparing the nutritional value of organic food to conventional food was published in the American Journal of Clinical Nutrition. The study conclusion was that organic food, was “no healthier” than ordinary food. They also decided there were "no significant differences in nutrient content,” and "there is currently no evidence to support the selection of organic over conventionally produced foods on the basis of nutritional superiority."
Surprised? Don’t be. The real differences and reasons for eating organic are not wholly based on nutrition. You should actually consider the "who, what and where from" when selecting your food.
Sure, we instinctively know that organically grown food is better than conventionally grown, if only because it is free of potentially harmful chemical residue. But, for the sake of argument, lets accept the study findings at face value. The fact that produce or meat is organic doesn’t change the basic make-up of a food item. A rib eye steak, organic or not, is still beef and broccoli, despite the use of artificial pesticides or fertilizers, is still broccoli. The nutritional value of the food item is still inherent regardless of how it is grown.
The real issue is large scale or corporate farming.
The “Big Boys” have figured out that they can command a premium price for the organic label and now, most of the major corporate producers have either created or acquired an organic division. Up until the last fifteen or so years, organic produce and beef was a small niche market deemed worthy only to "health nuts" and "hippies". Anyone who wanted organic had to buy at specialty health food stores or visit a farmers market that featured locally grown organic crops and commodities. Now, because of growing public awareness that conventionally produced food may have certain health risks, everyone from Walmart to the large regional grocery chains carry organic food. Furthermore, these large retailers don’t get their organics from small, local farmers who take great pride in providing healthy and delicious tasting food. Instead, they buy from large industrial organic farms, many of which are owned by the same "name brands" that deliver the conventionally produced foods . These large scale organic farms aren’t concerned with growing the richest, best tasting products. What they want are products that meet organic certification, can be grown on a large scale, and survive mechanical harvesting. Because of the lead time required for shipping, organically produced foods (just as conventionally produced items) must be harvested before it is truly ripe, which causes it to decline in nutritional value.
Finally, and most importantly, is what society and civilization are losing because of the advent of large corporate farms…..the family farm. It’s a rich part of the American heritage and it is being pushed to the brink of extinction by corporate farm entities and big box food retailers. Local farms are operated by people dedicated to providing high quality foods. They are stewards of the land, that squeeze out a significant part of their income from local markets or direct sales. They pick the crop when it is ripe, ready to eat, and at its nutritional peak).
When you buy local, you are helping to keep a part of history alive while also rewarding a true craftsman for his or her work.
Surprised? Don’t be. The real differences and reasons for eating organic are not wholly based on nutrition. You should actually consider the "who, what and where from" when selecting your food.
Sure, we instinctively know that organically grown food is better than conventionally grown, if only because it is free of potentially harmful chemical residue. But, for the sake of argument, lets accept the study findings at face value. The fact that produce or meat is organic doesn’t change the basic make-up of a food item. A rib eye steak, organic or not, is still beef and broccoli, despite the use of artificial pesticides or fertilizers, is still broccoli. The nutritional value of the food item is still inherent regardless of how it is grown.
The real issue is large scale or corporate farming.
The “Big Boys” have figured out that they can command a premium price for the organic label and now, most of the major corporate producers have either created or acquired an organic division. Up until the last fifteen or so years, organic produce and beef was a small niche market deemed worthy only to "health nuts" and "hippies". Anyone who wanted organic had to buy at specialty health food stores or visit a farmers market that featured locally grown organic crops and commodities. Now, because of growing public awareness that conventionally produced food may have certain health risks, everyone from Walmart to the large regional grocery chains carry organic food. Furthermore, these large retailers don’t get their organics from small, local farmers who take great pride in providing healthy and delicious tasting food. Instead, they buy from large industrial organic farms, many of which are owned by the same "name brands" that deliver the conventionally produced foods . These large scale organic farms aren’t concerned with growing the richest, best tasting products. What they want are products that meet organic certification, can be grown on a large scale, and survive mechanical harvesting. Because of the lead time required for shipping, organically produced foods (just as conventionally produced items) must be harvested before it is truly ripe, which causes it to decline in nutritional value.
Finally, and most importantly, is what society and civilization are losing because of the advent of large corporate farms…..the family farm. It’s a rich part of the American heritage and it is being pushed to the brink of extinction by corporate farm entities and big box food retailers. Local farms are operated by people dedicated to providing high quality foods. They are stewards of the land, that squeeze out a significant part of their income from local markets or direct sales. They pick the crop when it is ripe, ready to eat, and at its nutritional peak).When you buy local, you are helping to keep a part of history alive while also rewarding a true craftsman for his or her work.
Sunday, January 17, 2010
ONE BAD APPLE
Warning: Author’s Opinion and Self Indulgent Pontification
Okay, it is time to step back and take a deep breath. So far, I have written several pieces that take a rather scathing approach to our current food industry. However, I would like to clarify my stance and hopefully, try to limit collateral damage caused by trying to effect change.
It is pretty much a fact that the buying public is being mislead by food labels (a topic coming to these pages soon). It is common knowledge that highly compensated food lobbyists can influence safety regulations, chemical giants continue to promote questionable use of their products for farm production AND giant agri-business continues to push small local (read family) farming to the brink of extinction. We still must look at the big picture.
Whenever I feel my anger over our food production practices I am reminded of the song by the OSMONDS: “One bad apple don’t spoil the whole bunch...” (Yeah, I know, I’m showing my age). The point here is that “green activism” often uses “carpet bombing” tactics to try to literally shut down whatever is perceived as an antagonist. Protest, in its varying forms from extreme to non-aggressive, often have a domino effect that may cause unintended harm.
When I write about health dangers in feedlots, the use of chemicals on crops, or “rage against” industrial farming, I have to remember against “whom” I am ranting. The truth is that all the bending of rules or regulations, the promotion of various production methods, as well as the ambiguities in marketing and labeling can be blamed, basically, on the very few…AND therein lies my point.
Industry means employment and employment means economic health. A lot of fine, hard working folks work in industries that many find objectionable. The fact that a person is a meat plant worker, a lumberjack, works on a whaling boat or any potentially objectionable job does not make them evil, cruel, or unjust. Most likely he/she is someone who is a member of the community, feels fortunate to have a job and is just trying to make ends meet while supporting a family. No, our rath should be reserved for the “bean counters and politcal wonks”. Our methods should be geared toward change that is manageable and measured…not radical or extremist.
So, when trying to effect change, aim at the “one bad apple” not “the whole bunch”.
.
.
Okay, it is time to step back and take a deep breath. So far, I have written several pieces that take a rather scathing approach to our current food industry. However, I would like to clarify my stance and hopefully, try to limit collateral damage caused by trying to effect change.
It is pretty much a fact that the buying public is being mislead by food labels (a topic coming to these pages soon). It is common knowledge that highly compensated food lobbyists can influence safety regulations, chemical giants continue to promote questionable use of their products for farm production AND giant agri-business continues to push small local (read family) farming to the brink of extinction. We still must look at the big picture.
Whenever I feel my anger over our food production practices I am reminded of the song by the OSMONDS: “One bad apple don’t spoil the whole bunch...” (Yeah, I know, I’m showing my age). The point here is that “green activism” often uses “carpet bombing” tactics to try to literally shut down whatever is perceived as an antagonist. Protest, in its varying forms from extreme to non-aggressive, often have a domino effect that may cause unintended harm.
When I write about health dangers in feedlots, the use of chemicals on crops, or “rage against” industrial farming, I have to remember against “whom” I am ranting. The truth is that all the bending of rules or regulations, the promotion of various production methods, as well as the ambiguities in marketing and labeling can be blamed, basically, on the very few…AND therein lies my point.
Industry means employment and employment means economic health. A lot of fine, hard working folks work in industries that many find objectionable. The fact that a person is a meat plant worker, a lumberjack, works on a whaling boat or any potentially objectionable job does not make them evil, cruel, or unjust. Most likely he/she is someone who is a member of the community, feels fortunate to have a job and is just trying to make ends meet while supporting a family. No, our rath should be reserved for the “bean counters and politcal wonks”. Our methods should be geared toward change that is manageable and measured…not radical or extremist.
So, when trying to effect change, aim at the “one bad apple” not “the whole bunch”.
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Monday, January 11, 2010
HEALTHY BEEF - ITS IN THE GRASS
Warning! This is an Author’s Rant and an exercise in Self Indulgent Pontification
When are we (the consumer) going to wake up? All of a sudden “big box” food retailers are jumping on the healthy food bandwagon…sheesh! Everyone from Walmart to Costco and all the big regional grocers are selling organic beef…. and then expect us to pat them on the back for looking out for our well being.
THE FACTS:
Cattle are grazing animals, which makes them "ruminants". This means cows have a chemical in them, rumen, that turns a non-protein substance (grass) into protein (meat). A grain only diet increases the acidity of the animals digestive system which increases the risk of E. coli infection. Combine this with the animals being confined in large numbers and you have a breeding ground for multiple forms of disease or infections....which means that the animals must be given multiple doses of various anti-biotics to keep them healthy and eating. Furthermore, the animals are given growth hormone implants to speed weight gain which, some researchers believe, is creating a higher risk of cancer in humans who eat conventionally raised beef. Suffice it to say this is why the large feedlot system that provides the overwhelming majority of our beef is making us more susceptible to disease and sickness.
Background and comparison:
CONVENTIONAL BEEF
This is the major form of meat sold. It goes by a several labels, “corn fed”, “grain fed”, etc, etc. Like I mentioned, 99%...did you get that(?) 99%...of the beef sold in the U.S. came from a feedlot. A typical feedlot has anywhere from a couple of thousand head of cattle to as many as 250,000 (some feedlots are even larger) in pens at any given time. The cattle are confined and fed large quantities of lots of interesting things….corn and other grains, out of date candy, and animal litter (poop!) to name a few. Sometimes, though less likely after the “Mad Cow Disease” scare, other animal parts or ground bones.
ORGANIC
(There are varying forms of organic labels, see left sidebar under "FACTS" to learn more)
Organic, hmm, that’s good, right? Well, some may argue yes, but, I say no.
I will quote Jo Robinson of EAT WILD to tell you why:
“When you see the organic label, you know the food is going to be free of pesticide residues, synthetic hormones, genetically modified organisms, and a long list of questionable additives. Few consumers realize that many of the largest organic producers raise their animals in confinement and feed them grain, just like ordinary commercial producers. Feeding large amounts of grain to a grazing animal decreases the nutritional value of its products whether the grain is ordinary grain, genetically modified grain, or organic grain.”
“Similarly, meat from a cow raised in an organic feedlot operation has the same increased risk of E. coli infection as meat from an ordinary feedlot operation…"
GRASS FED
The term “grass fed” refers to animals raised in open pastures of tall, waving grass. The results of which lowers the level of saturated fats and cholesterol while raising levels of both omega-3 fatty acids (thought to help prevent heart disease) and CLA (conjugated linoleic acid), a polyunsaturated fat that scientists believe helps fight obesity, diabetes and cancer. Furthermore, grass fed meat has vitamin E and beta-carotene both of which help fight all manner of disease and ailments.
LETS RECAP
Forcing animals who are meant for grazing to eat large amounts of grains is detrimental to the nutritional value of their meat. Simply put the meat has more of the things you don’t want in your diet which could lead to increased health risks.
However, grass-fed meat contains more monounsaturated fat (good fat), less cholesterol and fewer calories. It also has health promoting vitamin E, beta-carotene, vitamin C, health promoting omega-3 fatty acids and disease fighting CLA.
So, when it comes time to grill that steak or some juicy burgers, think GRASS!
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.
When are we (the consumer) going to wake up? All of a sudden “big box” food retailers are jumping on the healthy food bandwagon…sheesh! Everyone from Walmart to Costco and all the big regional grocers are selling organic beef…. and then expect us to pat them on the back for looking out for our well being.
Cattle are grazing animals, which makes them "ruminants". This means cows have a chemical in them, rumen, that turns a non-protein substance (grass) into protein (meat). A grain only diet increases the acidity of the animals digestive system which increases the risk of E. coli infection. Combine this with the animals being confined in large numbers and you have a breeding ground for multiple forms of disease or infections....which means that the animals must be given multiple doses of various anti-biotics to keep them healthy and eating. Furthermore, the animals are given growth hormone implants to speed weight gain which, some researchers believe, is creating a higher risk of cancer in humans who eat conventionally raised beef. Suffice it to say this is why the large feedlot system that provides the overwhelming majority of our beef is making us more susceptible to disease and sickness. Background and comparison:
CONVENTIONAL BEEF
This is the major form of meat sold. It goes by a several labels, “corn fed”, “grain fed”, etc, etc. Like I mentioned, 99%...did you get that(?) 99%...of the beef sold in the U.S. came from a feedlot. A typical feedlot has anywhere from a couple of thousand head of cattle to as many as 250,000 (some feedlots are even larger) in pens at any given time. The cattle are confined and fed large quantities of lots of interesting things….corn and other grains, out of date candy, and animal litter (poop!) to name a few. Sometimes, though less likely after the “Mad Cow Disease” scare, other animal parts or ground bones.
ORGANIC
(There are varying forms of organic labels, see left sidebar under "FACTS" to learn more)
Organic, hmm, that’s good, right? Well, some may argue yes, but, I say no.
I will quote Jo Robinson of EAT WILD to tell you why:
“When you see the organic label, you know the food is going to be free of pesticide residues, synthetic hormones, genetically modified organisms, and a long list of questionable additives. Few consumers realize that many of the largest organic producers raise their animals in confinement and feed them grain, just like ordinary commercial producers. Feeding large amounts of grain to a grazing animal decreases the nutritional value of its products whether the grain is ordinary grain, genetically modified grain, or organic grain.”
“Similarly, meat from a cow raised in an organic feedlot operation has the same increased risk of E. coli infection as meat from an ordinary feedlot operation…"
GRASS FED
The term “grass fed” refers to animals raised in open pastures of tall, waving grass. The results of which lowers the level of saturated fats and cholesterol while raising levels of both omega-3 fatty acids (thought to help prevent heart disease) and CLA (conjugated linoleic acid), a polyunsaturated fat that scientists believe helps fight obesity, diabetes and cancer. Furthermore, grass fed meat has vitamin E and beta-carotene both of which help fight all manner of disease and ailments.
LETS RECAPForcing animals who are meant for grazing to eat large amounts of grains is detrimental to the nutritional value of their meat. Simply put the meat has more of the things you don’t want in your diet which could lead to increased health risks.
However, grass-fed meat contains more monounsaturated fat (good fat), less cholesterol and fewer calories. It also has health promoting vitamin E, beta-carotene, vitamin C, health promoting omega-3 fatty acids and disease fighting CLA.
So, when it comes time to grill that steak or some juicy burgers, think GRASS!
Saturday, January 9, 2010
BACK TO THE (FOOD) FUTURE
It wasn't all that long ago that our fruits and vegetables were only available for consumption based on the season. Today, when we go to the grocery we literally have a plethora of foods to choose from. Any time of the year, we can buy produce that was once available for only a few short weeks out of the year. Fresh berries or squash in December, and corn on the cob, green beans, or even watermelon in February!
How, you ask? Because much of our produce comes from other parts of the world where growing seasons are opposite of ours (or even year long). Places such as Mexico, Chile, India, and the Pacific Rim, ship enormous amounts of commodities to the U.S. While this allows the consumer to buy tomatoes in January, it doesn't necessarily translate into nutrition and certainly not to flavor or taste.
Produce is at its highest nutritional value when it is ripe. But the fruits and vegetables we now buy must first travel a very long distance to get to the store, which means they are picked before being truly "ready to eat". While the produce may gain color and appear to ripen on its journey to the supermarket, nutritional value, which is delivered through the living plant, is lessened. Once picked, a vegetable or fruit will cease to gain nutrition, and (here’s the real kick in the pants!) nutritional value will actually begin to decrease with each passing day!
Obviously, nutritional value and taste are not the real concerns for the large commercial fruit and vegetable farms. In the days when fruits and vegetables were locally grown all that really mattered was taste and everyone just knew they were good for you. But today, with harvesting handled by machines and the produce literally shipped worldwide, other factors take priority. Uniformity of size, ability to "hold up" during shipping and eye appeal are really all that matter. While these factors are important to the grower's bottom line (profits), they actually provide less of a health benefit to the consumer. In fact, there are some who will argue that unripened food can be a detriment to health.
So for your health's sake, go back to the future when you're shopping for produce. Find your local farmers market, or better yet, a farm stand on the road right in front of the farm where the fruits and vegetables are grown. You just won't believe the taste when you do!
If you live in the big city check your local listings or search the internet for farmers markets and health food stores that sell locally produced food in your community. And by all means, support your community fruit and vegetable growers by buying your produce ripe, locally grown, and freshly harvested. Your taste buds will thank you.
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How, you ask? Because much of our produce comes from other parts of the world where growing seasons are opposite of ours (or even year long). Places such as Mexico, Chile, India, and the Pacific Rim, ship enormous amounts of commodities to the U.S. While this allows the consumer to buy tomatoes in January, it doesn't necessarily translate into nutrition and certainly not to flavor or taste.
Produce is at its highest nutritional value when it is ripe. But the fruits and vegetables we now buy must first travel a very long distance to get to the store, which means they are picked before being truly "ready to eat". While the produce may gain color and appear to ripen on its journey to the supermarket, nutritional value, which is delivered through the living plant, is lessened. Once picked, a vegetable or fruit will cease to gain nutrition, and (here’s the real kick in the pants!) nutritional value will actually begin to decrease with each passing day!
Obviously, nutritional value and taste are not the real concerns for the large commercial fruit and vegetable farms. In the days when fruits and vegetables were locally grown all that really mattered was taste and everyone just knew they were good for you. But today, with harvesting handled by machines and the produce literally shipped worldwide, other factors take priority. Uniformity of size, ability to "hold up" during shipping and eye appeal are really all that matter. While these factors are important to the grower's bottom line (profits), they actually provide less of a health benefit to the consumer. In fact, there are some who will argue that unripened food can be a detriment to health.
So for your health's sake, go back to the future when you're shopping for produce. Find your local farmers market, or better yet, a farm stand on the road right in front of the farm where the fruits and vegetables are grown. You just won't believe the taste when you do!
If you live in the big city check your local listings or search the internet for farmers markets and health food stores that sell locally produced food in your community. And by all means, support your community fruit and vegetable growers by buying your produce ripe, locally grown, and freshly harvested. Your taste buds will thank you.
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Friday, January 1, 2010
HUH(?) A GREEN ORGANIC...NEXT DOOR?
IT IS "ALL THE RAGE": Eat Healthy, Buy Local, Natural Food, Organic, Green, Farmers Market. These and other buzz terms are everywhere; in the news, at the coffee shop, magazines, etc, etc. But, what does it all mean? How do you know which food, grown or produced by which method, is really good for your well being?
I own and operate a ranch in central Texas and I raise cattle. Grass fed cattle. But, this blog is not about my ranch, our cattle or life on a ranch (although I will write about such from time to time). Instead, I will be giving you my opinions on food and the various production methods. the articles will be based upon my personal experiences as a sustainable "ag" producer, as well as those of my friends and mentors in the agricultural business; plus, some actual scientific data, to guide you through the maze of truths, half-truths, and outright falsehoods associated with the “organic, healthy, natural food” movement. In addition I will add information on where to find farmers markets, interesting facts, some interviews, guest articles, photos and other fun tidbits.
There is a growing awareness in our society that our current commercial food supply chain is coming up short on the healthy side of life. More and more people are exploring ways to eat healthier foods AND to know just where that food came from. Many are migrating to local farmers markets, produce stands, and even a few large national retailers who sell “natural or organic” foods. Most believe that they are eating healthier foods and possibly helping save the planet in the process. But, are they really healthier? Are “natural/organic” foods really better for you and does their production ease the ecological burden on “Mother Earth”?
Questions and more questions. Is your head spinning? I will try to answer these and other questions that arise in the coming posts. But first, the answer to the question that brought you here...
There is one simple truth to the natural food movement. The freshest, most flavorful food is that which is grown closest to where you live. Whether it is in a large metropolis or small town chances are there is a farm or ranch nearby that offers the fruits of their labor to the local public. Hence, “The Organic Green Cow Next Door”.
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There is one simple truth to the natural food movement. The freshest, most flavorful food is that which is grown closest to where you live. Whether it is in a large metropolis or small town chances are there is a farm or ranch nearby that offers the fruits of their labor to the local public. Hence, “The Organic Green Cow Next Door”.
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