Posts Tagged 'farming'

Food Inc. to be shown PBS

The following link will take you to www.pbs.org to find out what time your local listing will show this awesome documentary.  If you haven’t seen Food Inc., you should.  Food should not be industrialized, it should be personalized.  This documentary walks you through the hazards of industrialized foods.  Watch it with your family and friends and spread the word.  We highly recommend it!

Advertisements

Excellent Documentary

Please view this documentary.  It is an excellent example of finding out where your food supply comes from and demanding it be better.

Deconstructing Food

The Fuel in Meat and Potatoes

This is a very interesting article that can be found in the very informative Mother Nature Network blog. http://www.mnn.com/lifestyle/health/blogs/the-fuel-in-meat-and-potatoes

Fructose and Semantics – Natural (processed) Born (man-made) Killer (killer)

A current media blitz would have you believe that fructose, specifically high fructose corn syrup (HFCS for short) is not only “healthy in moderation” just like any caloric sweetener but is also chemically the same as table sugar to your body.  Both statements are flat out wrong and misleading.  Sort of like a publicists spin story on a compromising photo of a celebrity that has been splashed across the internet.

First lets get the chemistry out of the way. Your body runs on glucose, a simple sugar.  Fructose is another simple sugar, but here is the shocker, as you can see from the spelling GLUcose and FRUCTose, these two similar simple sugars are not in fact the same thing. Scientists like to name things and whenever new and different things are discovered they get a new name.  So, in fact researchers long ago confirmed that there is a difference between these two molecules and they were given different names. We know when we put glucose into the body certain things happen, a few highlights would be that insulin is released and another hormone called leptin is secreted.  The sugar is then taken into the cells by the insulin and metabolized for energy. Insulin and leptin both signal our brain to stop eating as we have sugar in the blood and therefore any more is excess and thus we are satiated. Many millions of other things happen as well but these two points will help show the case against fructose. When fructose is put into our bodies it is absorbed primarily in the jejunem and processed by the liver never triggering a proportionate insulin release and is readily converted into triglycerides and spurs an increase in LDL cholesterol (the bad cholesterol).  No leptin is released in response to fructose so with little insulin and no leptin your brain does not know you are full and more calories are consumed than needed. Fructose also raises our bodies levels of uric acid, and lactic acid neither is a good thing to have more of in you blood, this has damaging effects on the heart and kidneys and liver.

One very important fact about fructose in relation to insulin is that it has an effect on the target cells insulin receptors.  It causes a down regulation so when we do consume glucose we have to pump out more insulin.  This is called “insulin resistance” and this directly leads to diabetes syndrome X and other health problems. As to the idea that HFCS is natural and just like table sugar, both are a mix of fructose and glucose, however HFCS is a mix of the two simple sugars, table sugar is sucrose a disaccharide made of 1 glucose bound to 1 fructose. This bonding makes them behave very differently in our body as we have seen. This is not to say sugar is a good thing to consume in any quantity just that sugar would be preferred over HFCS due to the reasons above. If you are consuming predominatly whole, raw, live, fresh foods then you will not have to worry about this as HFCS does not exist in nature, though it is considered and labeled “natural.” It is natural in the sense that it does at some point come from corn but it is heavily processed and modified from the corn starch from which it started. Mind you, it is not a simple extraction process to make HFCS.  The heavy processing and stripping of other nutrients both micro and macro have much to do with making this sweetner such a harmful product.

We are now seeing another fructose sweetener in processed foods and drinks called “crystalline fructose”.  This is really just like HFCS only with the dial turned up to ten.  It can be much worse for you and can even be found with traces of heavy metals and other poisons in it like arsenic and lead. We should also mention that almost all the HFCS in our food supply is made from genetically modified corn. GM corn is a big problem as the Bt toxin (pesticide) in the plant promotes an allergenic response and many more people are presenting with corn allergies these days. The big issue is that once someone develops an allergy to GM corn then they are also allergic to natural organic corn, and since some form of corn is in almost every meal Americans eat, this becomes a big problem (hence so many different reactions to foods). A little bit of anything can generally be accepted by the body and handled while maintaining health but USDA stats show that HFCS consumption has skyrocketed.  Between the years 1970 and 2005 the average American increased their HFCS intake by 10,673%, that is not moderation. Many correlations have been made between this rise and the rise in modern diseases of degeneration like heart disease, cancer and of course diabetes.  Many factors coexist to nutritionally harm us and lead us down the path of disease but nobody can argue that the huge amount of sugar and in particular HFCS has had nothing to do with our nations health issues.  Not even a great publicist.

Glycemic Diet… yes, it really can matter.

The glycemic index is a measure of the effect a carbohydrate has on a person’s blood glucose level in a two hour period. The glycemic index score of a particular food is a number the amount of rise in blood glucose divided by the standard (glucose) and multiplied by 100.  That gives us the number associated with foods on a GI chart. Eating foods with a lower GI should equate to slower absorption, lower blood glucose rise, and a lower insulin release, therefore lower blood lipid counts. For example white bread will have a very high GI and will therefore enter the bloodstream very quickly and cause a sharp spike in insulin response, causing the fabled sugar rush and insulin crash that so many people experience often.  Eating an avocado on the other hand will have a much lower effect on insulin response and therefore a more even energy release.  Repeatedly spiking insulin and stressing our systems has been shown to lead to insulin resistance and eventually to Type II diabetes, and oxidative vascular damage leading to heart disease.  The GI can be used fairly effectively to smooth out the peaks and valleys of the typical American diet and therefore help one prevent some major disease processes.  There are problems with some GI charts and a few issues with the concept itself. First conceptually the charts are not very precise because the GI of a particular food can change due to ripeness, preparation, and processing.  Second everybody is different and we all digest very differently and nowhere in the GI is there a thought about how the food will effect a person over a long period of time.  Certain things seem like a good idea based on GI charts while we know that they are not, like artificial sweeteners and fructose.  There are so many other problems with these sweeteners that no matter how good they appear on the charts they should never be considered healthy. Some foods labeled as high GI (carrots) are actually so good for you that they should be included in almost any healthy diet. So the glycemic index is not perfect, but it can be used as a general tool to effectively to point you in the right direction towards health.  It is easy to se on a GI chart that breads and pastas will have a more negative effect on blood sugar than vegetables and fruits.  Just one more reason to eat all the fresh fruits and veggies that you can!

Food Inc. Heard of it? You Should.

check out the website and view the trailer here.

Salmon – not so healthy?

Salmon is healthy and we should all eat more of it, right?  It has healthy fats and is very versatile in the kitchen, so what’s not to like?  Where the fish comes from, the methods from which it is raised and the detriment to the environment should change your thinking on ordering that slmon tonight.

If you had Atlantic salmon at the restaurant last night or picked some up at the grocery, it was almost certainly farmed salmon; even if labeled “wild caught” it has a very good chance of having come from a farm.  In a cross country sting operation, Consumer Reports found that a 56% of salmon labeled “wild” in supermarkets was actually farmed.   Even Pacific salmon varities are now commonly farmed as 142 distinct salmon populations in British Columbia alone have gone extinct.  Annual salmon returns to the rivers of the Pacific Northwest are estimated at just 6-7% of their historic levels.  In other words, these pacific fish are quickly going the way of the Atlantic salmon whihc from Maine to Norway is now considered commercially extinct.  This is why if you had Atlantic salmon it was most likely raised in a pen off the Pacific coast. 

So, if the fish was raised on a farm, it’s still healthy, right?  Wrong.  Farmed salmon are fattier than their wild brethren, but not in a good way.  They have the same problem as factory farmed beef in that their balance of omega 3 – omega 6 fatty acids is strongly shifted to the pro-inflammatory omega 6 side.  In other words, Continue reading ‘Salmon – not so healthy?’