Week 11: GMO foods and you - What you need to know

December 28, 2015 by Anthony Fieldman

'God (Nature, in my view) makes all things good; man meddles with them and they become evil. He fores one soil to yield the products of another, one tree to bear another's fruit. He confuses and confounds time, place, and natural conditions. He... will have nothing as nature made it, not even himself, who must learn his paces like a saddle-horse, and be shaped to his master's taste like the trees in his garden.'

In his commentary, Jean-Jacques Rousseau – an 18th C Swiss philosopher credited with influencing the European Enlightenment, the French Revolution and modern political and educational thought at large – understood the difference between nature’s evolutionary balance and man’s ham-fisted approach to undermining it. His quote preceded Monsanto’s 1901 creation as a chemical company by more than a hundred years. Now the world’s dominant producer of food seeds, herbicides and pesticides, Monsanto’s first product was the unhealthy-but-relatively-benign saccharin, followed quickly with the industrial production of sulfuric acid, PCB’s, polonium-based neutron initiators that trigger nuclear bombs' detonation, DDT and finally Agent Orange – all of them among man’s singularly most destructive creations.

In the 1990’s, Monsanto entered Dr. Frankenstein territory, when it purchased Calgene – the company that created the Flavr Savr tomato, the world’s first genetically modified organism (GMO - or GM), whose genesis was aimed at slowing the ripening process and preventing tomatoes from softening between harvest and kitchen. The Flavr Savr stayed rock hard and without sign of decay an entire month outside of the refrigerator. Monsanto's prime interest, however, was not in the tomato but in the patents that Calgene held for engineering Nature, for which it saw tremendous future value. Since the acquisition, completed in 1997, Monsanto has grown over the past 18 years through a series of acquisitions and mergers into the world’s largest producer and seller of crop seeds, holding 27% of the global market. More than 50% of these are genetically modified (GM), a percentage that is rising. As we reported in Week 7, corn – the US’s largest crop, comprising 30% of all farmland and present in 25% of all supermarket foods – is 88% GM, while GM soybeans – the US's second-largest crop – comprise 93% of all commercial product.

The dwindling number of farmers who opt to avoid GM can scarcely find seeds: Monsanto is doing its level best to make it harder, by buying up traditional seed companies and their patents, in order to remove the competition and modify the seeds that they bought, inserting their own herbicide-resistant gene into the mix (more on that below). While GM is certainly good for big business, it is equally bad for your body. We reported in Week 7 the mind-boggling statistic that non-GM corn contains a between 6 and 438 times the nutrient levels of phosphate, calcium, magnesium, potassium, manganese, copper, sulfur, cobalt, iron, zinc and molybendum as that in GM corn (chart here). This is important because the biggest / most obvious GM crops - corn and soy, comprise a whopping 69% and 10% of our carbon molecules, respectively, according to Dr. Sanjay Gupta - meaning on a molecular level, that is exactly what we are eating. We reported that corn is present in more than 25% of all supermarket foods, according to Michael Pollan. We eat it both directly, in packaged foods that are suffused with it in the form of corn starch, corn syrup, maltodextrin, dextrose and sorbitol (among many more), and indirectly, via land and marine animals who are overwhelmingly raised on it. Even farmed fish are fed a diet of corn. Beyond its nutrient content, GM corn has also been linked to organ failure by the International Journal of Biological Sciences, in a 2010 study linked here.

But the real story with GMO lies not in its nutrient profile, surprisingly. Instead, it's the fact that Monsanto’s GMO empire relies on the foundational efficacy of its flagship herbicide and phosphonate, Roundup, which it began producing in 1974 after its previous flagship product DDT was outlawed by the US Government. DDT, a known carcinogen, was exposed by Rachel Carson’s 1962 book, Silent Spring, which led to a widespread environmental movement and eventually secured its ban in 1972. DDT had been shown to increase rates of pancreatic and liver cancers, lower semen quality, and increase early miscarriage and congenital hyperthyroidism, among other risks. Monsanto introduced Roundup in response, and in the 1990’s, started building seeds that were genetically resistant to its toxicity, thereby assuring the stable sale of both. Insidiously, EcoWatch reported earlier this year that Monsanto launched an aggressive campaign to get farmers to spray Roundup on GMO and non-GMO crops alike to speed up their harvest. The success of the campaign led to the widespread use of this toxic herbicide, which increased by over a half-billion pounds, even though Monsanto claimed that its GMO crops would reduce herbicide and pesticide use. In fact, Roundup is so pervasive that according to the article, more than 75% of air and rainfall in the Mississippi delta – America’s breadbasket – contains the carcinogen.

Glyphosate - the scientific name for Roundup - has been shown in many scientific studies, detailed here, to increase rates and/or severity of – wait for it – ALL of the following afflictions: ADHD, Alzheimer’s, birth defects, autism, brain cancer, breast cancer, celiac disease, gluten intolerance, chronic kidney disease, depression, diabetes, heart disease, colitis, hyperthyroidism, IBS (leaky gut), liver disease, Lou Gehrig’s disease, Parkinson’s, non-Hodgkin lymphoma, obesity, reproductive problems, and respiratory illnesses. Glyphosate is a categorical toxin of rare reach.

Monsanto’s GMO empire, it’s worth re-stating, relies on the use – and efficacy – of Roundup. And as the world’s largest seed company, with 27% of the global seed market, this means that half - or 13.5% - of the world’s seed supply is GMO. In fact, according to Cal Poly's Food Digest, an astounding 60% of the US food supply contains GMOs, as well as 80% of packaged (i.e.: engineered) foods.

Normally, when a company gets too big or too dominant in the United States, citizens rely on governmental safeguards to protect its citizens: in this case, the FTC (Federal Trade Commission), which oversees anti-trust laws aimed at protecting fair competition. Beyond this, we have a Food and Drug Administration, which exists to protect our food (and drug) safety, and the USDA to promote agricultural trade, production, and food quality.

In practice, however, the protection picture is much different. As reported in Week 2, the triumvirate of Monsanto, the US Government and the agencies we've listed above enjoy a ‘revolving door’ policy, in which executives in all three groups routinely move between one another, sometimes more than once. Monsanto executives have occupied the very top position – the directorship – of both the FDA and the USDA, as well as been elected US senators and congressmen, been appointed top advisors to presidents and vice presidents, and occupied countless lesser positions throughout the system. Dr. Mercola has a great article on the subject, entitled ‘Why Monsanto Always Wins’.

So if by this point you’re somewhat uneasy about GM foods and governmental assurances of your food's safety, your apprehension is entirely justified.

In order to maintain its market share, Monsanto has programmed all of its GMO seeds to be ‘suicide’ or ‘terminator' seeds – meaning they can’t reproduce. Thus, unlike 'natural' crops that reproduce through pollination, you must keep buying seeds and Roundup in order to continue farming. This suicide trait safeguards Monsanto's global monopoly, and by extension guarantees the dominance of nutrient-poor foods - like that of GM corn, as we've seen, or soybeans. On the latter, a comparison between GM and non-GM soybeans is linked here. The article also implicates the FDA, which is 1992 insisted the two were equivalent. This lack of adequate nutrient density pushes consumers to buy more product / eat more calories in order to meet your dietary needs and feel satisfied, which in turn ultimately guarantees for Monsanto a continual sale of its seeds as well as the sale of its toxin Roundup, through the farmers that need them to meet an ever-growing demand for 'empty' foods. Perhaps worst of all, we've seen that their herbicide ends up in our air, our water and our bodies, where it promotes the 20-plus hallmark life-threatening illnesses we've already listed above, while at the same time effectively decimating the environment around it.

There could not be a better exemplar of the term vicious cycle. In this case, we've illustrated it as a snake eating its own tail...

Carlton University is just one of many institutions to study the environmental effects of pesticides, fertilizers and herbicides in our water system. So-called 'Dead Zones' are the result of runoff from agricultural heartland, where it discharges into bodies of water in which no living marine creature can be found, due to the water's hypoxia - or lack of oxygen. One such dead zone - where the Mississippi delta discharges into the Gulf of Mexico - is over 6,500 square miles large, equivalent to Connecticut and Rhode Island combined. In addition to causing mass contamination and death to marine life - the oysters, shellfish and fish that we eat - the runoff has a larger impact because the water it contaminates isn't static: it evaporates into the air we breathe, which falls as rain into the groundwater we ultimately drink, as well as into the plants and animals that we eat. In short, chemicals in 'place A' always end up in 'place B' because of the way nature works. It's a closed loop. And 'place B' in our case is our bodies.

Frighteningly, and in spite of great resistance on the part of the recipient nations, Monsanto is poised to make a giant leap into Africa, partly at the behest of President Obama, who has pushed hard for investment in agricultural advancement there, and partly funded by Bill Gates, whose foundation is a key Monsanto investor. Delegates from 18 African countries issued the following statement to the United Nations Food and Agriculture Organization:

“We strongly object that the image of the poor and hungry from our countries is being used by giant multinational corporations to push a technology that is neither safe, environmentally friendly nor economically beneficial to us. We do not believe that such companies or gene technologies will help our farmers to produce the food that is needed in the 21st century. On the contrary, we think it will destroy the diversity, the local knowledge and the sustainable agricultural systems that our farmers have developed for millennia, and that it will thus undermine our capacity to feed ourselves.”

Think about that for a minute. People want to remain in control of their own food supply, and keep knowledge, self-sufficiency and farming practices alive that have sustained it since man started tilling the Earth. What a concept. On top of this, a March 2012 report by Anthony Gucciardi, co-founder of Natural Society, revealed that over 900 scientists at the UN admitted that traditional farming outperformed GMO crops, following their research.

So what is going on with our food supply?

You have heard us advocate in every post the benefits of buying and eating food that is as close to how nature made and produced it as is feasible. The reasons are clear: organic food minimizes our ingestion of man-made toxins. High-quality (organic, non-GMO) foods far outstrip engineered and industrial foods insofar as nutrient density, affording us greater health in fewer bites, thereby also reducing overeating and health risks caused by obesity. Moreover, artificial, ‘engineered’ foods (GMO or otherwise) that don’t expire are linked with – or the root cause of – every major modern disease, slowly killing millions and infirming countless more, as reported at in our very first post: with 280,000 annual obesity-caused deaths, over 800,000 from cardiovascular disease, and another 200,000 cancer deaths attributed to diet, well in excess of 1 million people die each year because of their diet in the US alone. But equally important, and the focus of this week's post, is the fact - to restate it once more - that Monsanto's GMO empire is a binary one: one part genetic seed, one part Roundup. That means that in order for farmers to realize the upside of the GMO yield and crop control (which is why farmers buy Monsanto's seeds), it needs to use the toxic glyphosate Roundup - the rightful heir to Monsanto's PCB- DDT- and Agent Orange-laden throne.

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So far, we’ve seen that beyond the consideration of nutrient density, GMO foods are substantially more harmful than non-GMO insofar as the toxicity of the herbicide in which medium they must grow; that this herbicide is the cause of countless human illness, from ADHD to liver failure; and that this herbicide damages both humans and non-human Nature (animals, rivers, seas, air, rain, plants) alike. We've also seen that companies like Monsanto are 'beyond the law', because they are the law.

A perfect illustration of the premise that Monsanto and Law are one and the same – as if this stunning chart listing the US Government executive / policy positions and the Monsanto executives who have held them were somehow not enough – is the Safe and Accurate Food Labeling Act of 2015. The Bill, which recently passed 275-150, forbids states from enacting their own laws to require companies to label GMO foods as such. Instead, the federal government wants to create a standard for voluntary labeling that companies can elect to follow, or more likely, ignore. The implications are perplexing on several fronts:

1 - If GMO foods are as safe as - or safer than - non-GMO foods, why fear the label?

2 - If 'freedom' is the number one American export and core to its national identity, isn't this 'gag order' a suppression of said freedom, and as such anti-American?

3 - If the bill, which was introduced by - and overwhelmingly supported by - Republicans, mandates a (voluntary) federal standard, doesn't that directly contradict the key GOP tenet of 'small government' and 'decentralized power'? Isn't individual states' rights at the heart of the party's dogma?

The proverbial math doesn't add up.

The truth, I'm afraid, is that with regard to food and agriculture, Monsanto (and its ilk) and the government are effectively one, via lobbying, revolving door positions and electoral favors. For an in-depth view, read this insightful 2012 article by blogger Josh Sager (the Progressive Cynic), posted by the Montreal-based Centre for Research on Globalization: Monsanto Controls both the White House and the US Congress.

So what, if anything, can an ordinary person do, if they want to know what they are eating, and want that food to be healthy?

The answer is unnecessarily complex, because of the lack of transparency related to both the root source of the foods we eat, from seed to table, and the ownership structure of the people and practices who grow and sell that food to us. That said, we do know a few things about food health...

Organics.

First, what does the word mean? Throughout most of its history, food was farmed 'organically' - that is, using natural raw materials and farming practices, in sync with Nature's cycles and understanding of the inter-dependencies between flora and fauna. Only in the 20th Century was a large supply of chemicals introduced into the food supply, thereby giving people outsized control over Nature: changing/adding cycles by super-charging the earth with fertilizers; leeching soil nutrients to maximize short-term yield at the expense of long-term soil health; practicing monoculture farming at a mammoth scale - for efficiency - in place of the natural world's intrinsic biodiversity; and controlling 'unwanted' by-products - weeds, insects and non-commodity plants - through the introduction of toxic substances. This last category takes two forms: sprays that are applied to crops to kill unwanted biology (against which genetic manipulation of the 'wanted' crops gives them immunity) - like Roundup; and toxins that are internal to a crop to give it a natural defense against invaders. This second group of toxins is called Bt-toxin, and is worth an in-depth explanation.

Bt-toxin is a synthetic form of a naturally occurring toxin that gives a plant natural resistance to pests. In its natural form, insects that eat a toxic plant learn to leave it alone, the 'easy way' or the 'hard way'. In its GM form, insects who take a bite out of corn with Bt-toxin will be split open and killed, according to food health author and film-maker Jeffrey Smith. And while Bt-toxin exists naturally, in spray form, the GM version that is internal to the plant is 3,000-5,000 times more concentrated, according to Jeffrey, and unlike a spray it does not wash off of the crop when rinsed, thereby leading to widespread adverse reactions in the people who ingest them. These range from allergy-like symptoms among thousands of Indian field workers using Bt-toxin-laden GM cotton to the death of embryonic cells among pregnant women in Canada who have tested positive for Bt-toxin via food intake.

As reported in Week 3, our food is literally killing us.

But back to organic. The industrialization of our food supply in the first half of the 20th century created in reaction an organic farming counter-movement in the 1940's, which is at the root of what we term 'organic' farming today. In the United States, and generally among industrialized nations, organic food is regulated insofar as it forbids the use of synthetic pesticides and herbicides, is free of food additives, is free of the neurotoxin Hexane, doesn't contain sewage sludge (AKA human waste contaminated with endochrine disruptors and heavy metals), and does not use growth-promoting antibiotics that contribute to weight gain and the creation of resistive super-bacteria. Organic foods also often avoid chemical ripening, food irradiation, and GMO ingredients, though these are not mandated, per se. To that end, to understand organic as it's practiced today - in the shadow of the industrial food complex, we need to know that organic farming is generally practiced by small-scale farmers with a personal viewpoint about health and/or relationship to the land and to their customers, which is why - as we advocated in Week 7 (and every week) - buying not just organic food, but food from farmer's markets, since food quality is of paramount value to the small farmer's success, which gets passed on to you in the form of non-toxic, nutrient-dense and fresh, seasonal produce. Once again, here is a link to a resource that lists farmer's markets nation-wide. Most, but not all organic farmers operate solo, or at a small scale. Some operate as farm co-ops - a fancy term for organizations that rely on a network of small organic farms to pool their food resources together for resale. This is generally done for exposure and reach, as with Wisconsin's Organic Valley, which sources its milk from a variety of small farms and sells them nationally under a single brand.

Whatever its organizational structure it takes, organic farming is decisively better for you and our planet.

In truth, there remains a great deal of controversy over the nutrient differences between organic and conventionally grown foods, outside of GM corn and soy beans, which we've already seen. The root question is: which is healthier? The inconclusiveness of these studies has to do with complex issues of soil health and management practices, plant varietal differences, and other variables that aren't the sole dominion of organic regulation. Therefore we will not pretend to know the answer, conclusively, as to how much better organic food is for you with regard to nutrient density.

What we can say with confidence is that whether or not there is more Vitamin C in an organic papaya than a conventional one, the organic one will be less toxic to both the Earth and to you, by virtue of GM's use of synthetic pesticides such as Roundup, which as we saw are present wherever GM seeds are sown; and by its genetic manipulation of substances such as Bt-toxin to make plants more pest-resistant, which hurts both the land's natural biodiversity and the food's ultimate terminus: YOU. Thus, we will refrain from listing a series of nutrition data tables here, since one can find both 'pro' and 'con' charts to serve their various agendas. Instead, we will keep our discussion to the disease-promoting characteristics of the toxin-laden GM foods we have been describing already, via their host, the global juggernaut at the center of both food policy and food creation: Monsanto.

The take-away?

Buy organic, which precludes synthetic pesticides by definition. Buy local, from small farms / farmers at green markets; you can ask them directly about their farming practices while they stand in front of you. They'll tell you, because they want you as a customer. Avoid food products that rely on the biggest / most obvious GM crops - corn and soy, which together comprise roughly 80% (!) of our carbon molecules, according to Dr. Sanjay Gupta. This means avoid packaged foods, preservatives and other industrial products, which you should, anyhow, since these are the emptiest and least healthy foods, and the most likely to contain toxic substances. Easy? Apparently not so, if you look at the numbers. About 90% of the dollars Americans spend on food goes to buying processed food products, according to Eric Schlosser, author of the seminal Fast Food Nation.

If our message is consistent from week to week, it's because everything points to a clear solution for eating healthy: real foods, as fresh as possible, and organically farmed. Our goal at FFFL is simply to supply you with information so that you can build a contextual understanding of the industry, its goals, its practices, and their impact on your well-being, so that you can make informed choices for achieving true food health.

Keep reading. We're just getting started.

Week 4: Food Words - Science or Snake Oil?

May 02, 2015 by Anthony Fieldman

What's in a name?

Aside from being one of Shakespeare's most famous lines, it's also one of the most vexing questions for a modern eater who is looking beyond the price tag for food that best supports their family's health.

Let's start with eggs. Farm fresh. All Natural. Cage-Free. Free-range. Vegetarian Diet. No antibiotics/hormones. Omega-3 enriched. Organic. Pasture-Raised. All of these terms can be found on egg cartons, alongside friendly fonts, colorful logos, photographs of hens on lawns and even 'personal letters' written by farm owners, folded and inserted into the carton, like a message in a bottle. The underlying message: We're family farmers. You can trust us.

So which words matter, and which have been devised simply to move product?

The truth is likely murkier than you think, so the first order of business is to help parse words dreamt up in a boardroom from those that are legally regulated. The fact is that in all cases, regulation is minimal. As a result, a large contingent of poultry farmers who practice a holistic, pre-industrial approach to their craft have established their own grass-roots terms to distinguish the trade's highest quality product - to the benefit of health-minded eaters - at least for the time being. More on that shortly.

Let's start with a statistic. According to the Coalition for Sustainable Egg Supply, 95% of all eggs sold in the US are from chickens raised in so-called battery cages that provide 67 square inches of floor space per bird - roughly the size of an iPad. In their lives, these chickens never see sunlight; will never walk or spread their wings; are fed a mixture of cornmeal and animal byproducts (the heads, intestines, gizzards and feet of of other chickens) and live in 'houses' numbering tens of thousands of birds, amid the roar of giant fans whose job is to minimize the overwhelming stench of ammonia and feces. Unlike their cage-free friends, chickens that cannot move do not need to be de-beaked, since they can't reach around to attack one another. Thus, according to Janice Swanson, an animal scientist at Michigan State University, 'only' 5% of egg-laying hens die prematurely in battery cages, versus 11% in cage-free environments.

Let's visit the life of the typical US commercial chicken. Those raised as meat are commonly referred to as broilers, portending their end state. PETA cites a 2006 Consumer Reports study in which an overwhelming majority - 83% - of grocery store broilers tested positive for salmonella, campylobacter or both - which is not surprising, given their living conditions. This is in spite of the fact that each broiler is given ungodly amounts of antibiotics during its short 5-7 week life in an attempt to minimize risk of dying from the diseases caused by their 'living' conditions before reaching optimal slaughter weight. Each 5 1/2 lb. broiler is administered four times the dose that is typically given to a 150 lb. human or a 1,200 lb. steer. The comparison is staggering, and the high percentage of bacteria-infected grocery chickens is yet more troubling. Egg-laying hens don't fare much better. On average, the comparatively longer-lived laying hens spend a year in similar conditions to broilers, unable to move, before being slaughtered and fed to other hens. From a human health standpoint, we needn't worry about males: they neither lay eggs nor become food. Thus the 250 million that are born each year to hens are thrown upon hatching into large grinders called macerators and thus efficiently culled, alongside slow-hatching or defective eggs of either sex.

The conditions listed above, and the bacterial risks passed from chicken to meat or chicken to egg - and from them to us - makes sourcing this food and understanding the different labels they wear all the more pressing. Let's start with eggs.

Farm Fresh. Paul Shapiro, Vice President of Farm Animal Protection at the Humane Society, says "It literally means nothing." Ditto All Natural, which he says is ironic, "because conventional chickens live in the least natural conditions imaginable."

Cage Free and Free Range. The first of these two designations mandates removal of the battery cages and doubles the space available per hen - to that of a large laptop. This gives hens just enough room to stand, move, spread wings and peck at each other, which accounts for the 6% increase in deaths of cage-free hens when measured against caged birds. The conditions within the thousands-strong hen houses are no different from conventional ones: full of disease, ammonia, feces, feathers, dust and dead birds. The term Free Range is, in practice, no different. It is not regulated by the US Government for egg-laying hens, apart from the need to provide them with access to the outdoors. According to Mark Kastel of the Cornucopia Institute, the vast majority of hens never go outside, because of the wind tunnel effect at the hen doors caused by the industrial fans we have already discussed.

Eggs from hens fed a Vegetarian Diet are fed corn - often fortified with amino acids. Given that chickens are natural omnivores, getting much of their nutrition from worms and insects in addition to grasses and seeds in the wild, the term is perplexing, and doesn't provide the optimal diet for hen or egg. Omega-3 enriched eggs are from hens whose corn feed generally includes a flaxseed supplement, since flaxseeds are Nature's single best source of these important anti-inflammatory nutrients, or krill oil. This provides dietary advantages to us, since a chicken's feed does influence the nutrient composition of its eggs, the benefits of which we reap when we eat them. However, let's keep in mind that 95% of hens whose eggs carry these labels alone live in the conditions described above. Thus, to our minds, without additional classifications like organic or pasture-raised (see below), it's a small leap to say that we should be concerned about how the rampant disease, ammonia-laden atmosphere, industrial feed and antibiotics affects the eggs that we consume, and in turn our own health, omega-3's or otherwise.

Up to this point, no term we've looked at establishes a healthy living environment for hens, a healthy diet for their eggs, and therefore optimal nutrition for us.

Which brings us to the first term that carries a legal definition - Organic. Organic is regulated by the USDA and requires hens to receive organic feed - itself free of synthetic pesticides, receive no hormones and receive no antibiotics. This implies - although not legally mandated - that their living conditions that are less prone to rampant bacterial infection that would require antibiotics. In practice, Kastel says, organic hens are subject to similarly crowded densities, since farmers are free to determine their own practices, as long as they comply with these three criteria. Thus, while certainly better from a chemical standpoint, organic poultry farming is a bit of a Wild West, in terms of health, organic is an important term but on its own is no guarantee of a quality product.

Our final term - Pastured (or Pasture-Raised) - comes closest to what we all imagine when we think of eating eggs (or for that matter, hens): chickens exhibiting natural characteristics, in a natural environment and density, eating what they evolved to eat. Nicknamed beyond organic, this is a purely grass-roots term and carries no regulation, though it is endorsed by the American Pastured Poultry Producers' Association (APPPA). The term was championed by 'star' farmer Joel Salatin of Polyface Farms who is heavily featured in Michael Pollan's seminal book, The Omnivore's Dilemma. Since then, it has been adopted broadly by other farmers hoping to emulate pre-industrial practices: by rotating crops and livestock across poly-cultured landscapes in a symbiotic relationship of 'eat, clear, fertilize, grow'. A phenomenal resource exists here - courtesy of the Cornucopia Institute, in which egg producers across the country have been rated on a number of practices and given a star - or egg - rating. You can find out exactly what your favorite egg producers are doing at the farm, and find out whose eggs carry the least risk and greatest benefit to your health - to say nothing of humane treatment of the animals.

The bottom line: if you can afford them, seek out and buy pastured eggs. They're tastier than conventional eggs (we've done our own side by side taste tests), their yolks more colorful, and their nutrient and micro-nutrient levels higher. In fact, according to this study, pastured eggs trounce conventional eggs with 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, two times more omega-3 fatty acids, three times more vitamin E and seven times more beta-carotene. For the cost of a single Starbucks latte, you can eat good eggs for a week. So drink water. Skip the overpriced brew. And eat good eggs.

No fat, low fat, full fat... raw fat?

It won't become a new Dr. Seuss book anytime soon, but it's a good starting point to explore these terms from the standpoint of marketing and successful infiltration into the American diet. We've already seen in Week 3 that fats are essential to your health, and that without an adequate intake of both saturated and unsaturated fats we would (or do) suffer from significant health problems.

In 1976, Senator George McGovern called a hearing to 'raise awareness to the links between diet and disease'. Two of the luminaries he summoned - a longevity guru and a Harvard Professor - suggested that lowering intake of dietary fat could reverse heart disease. The latter claimed in their 1977 'McGovern Report' that ever-increasing amounts of Americans were gorging on fat-rich, cholesterol-rich and sugar-rich meals, thereby increasing their waistlines. These observations posted a direct threat to the egg, dairy, sugar and beef associations, which for the first time banded together and rejected the findings, demanding a rewrite. The US Government caved to the pressures, removing the words 'reduced intake' from the report's recommendations. Instead, they advised Americans to buy more food that was lower in fat. Two things resulted: first, the creation of an entirely new market: the low-fat, fat-free and other variants of existing food product that drove sales up; and second, the widespread substitution of fats by the now fat-averse American consumers with carbohydrates, which were lower in calories and still provided us with fuel. Gary Taubes, author of Why We Get Fat, says, "In retrospect, it's kind of amazing, but this was the thinking at the time."

Food companies began researching ways to remove saturated fats - which are solid at room temperature - from their products. They turned to unsaturated fats from vegetable oils, but these weren't solid and didn't provide the same mouthfeel or taste, so the process of hydrogenation was applied in order to (semi-) solidify them as suitable alternatives for the processing of food product. Thus trans-fats were born. Trans-fats, as we now know, raise your LDL (bad) cholesterol and lower the HDL (good). They're found in baked goods, fried foods, most snack foods, margarine and commercial dough. But since trans-fats still don't adequately substitute the mouthfeel of animal fats on their own, large amounts of sugar and salt are often added to trans-fats foods to augment their taste. The combination of these - and their market saturation in the United States and abroad - is perhaps the single greatest cause of the increase in obesity rates and epidemic chronic illness we face.

The reality of saturated fat is much more nuanced. Often, they are present in animal-based foods that contain other important nutrient sources like vitamins B12 and D, choline, protein and calcium. Thus, the avoidance of saturated fats in non-engineered foods robs your body of important nutrients.

Take milk. For a period of over fifteen years at the dawn of the 20th Century, no less than the co-founder of the Mayo Foundation (the future Mayo Clinic) - Dr. J.R. Crewe, M.D. - regularly prescribed raw milk (AKA unpasteurized) as a cure for a host of conditions, from cancer to weight loss to allergies to kidney disease to many, many more. He noted in a 1929 article how diseases that had no similarity improved rapidly on raw milk. His patients loved it because it worked and obviated the need for drugs and other medical procedures. Eventually, he stopped treating patients with it, because his colleagues were overwhelmingly in favor of 'modernizing' our approach to health. In his own words, "The chief fault of the treatment is that it is too simple... and it does not appeal to the modern medical man."

A word on raw milk. Almost all commercially available milk today is pasteurized to remove risk of harmful bacteria like E. Coli, lysteria and salmonella. Raw milk is illegal to sell across state lines, and each state sets its own rules for intra-state sale, both in retail stores and on farms, listed here. Raw milk is what was being prescribed by Dr. Crewe, from cows that fed on pasture before the invention of pesticides. According to Dr. Mercola in a great web entry on the subject, several studies show that the consumption of raw full-fat milk may reduce your risk of heart disease, diabetes, bowel and colon cancer and may help prevent weight gain - a claim that comes up time and again with regard to unsaturated fats, since fats feed metabolic processes and muscle production. He goes on to say that saturated fats are the preferred fuel for your heart, and that different acids contained in full-fat, raw milk lower one's overall cholesterol, are anti-viral, anti-fungal and anti-plaque, and prevent some cancers. Lastly, raw milk is high in omega-3 and low in omega-6 fatty acids, helping to restore your body's balance of these essential nutrients. A good resource for finding raw milk is here.

Pasteurization, on the other hand, requires that raw milk heated (161°F) for at least 15 seconds to neutralize its bacteria. Beyond its bacteria, heat 'impairs the biological value of the food, destroys enzymes, diminishes vitamins, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and actually promotes pathogens,' according to Dr. Mercola. In his opinion, there is no reason to consume pasteurized dairy, ever. Beyond destroying many of milk's vitamins and our ability to absorb the few that remain, pasteurization deactivates enzymes that assist in the absorption of calcium in your bones as well as those that help you to digest it (aka tolerance). These enzymes break down above 120°F and are almost fully inactive at 150°F. To wit: lactose intolerance, which affects about 65% of us, may well disappear in those who consume raw dairy products in place of pasteurized ones, according to Dr. Mercola.

Read this article for a 1938 British piece on the subject - before industrial farming existed.

With all of the foregoing said, there is an equally vociferous lobby on the side of pasteurization that includes no less than the United States Centers for Disease Control (CDC), as well as popular food sites such as chef Marcus Samuelsson's Food Republic, which aggressively promotes pasteurization in this web article. The chief argument is one of safety from bacterial infection. Like any form of artificial processing, heat treatment kills those bacteria. What we also know is that while some bacteria are harmful, many others are helpful or invaluable, such as lactobacillus and acidophilus, to name just two. These are commonly added to yogurt and kefir, or found naturally in fermented foods like kimchi and pickles, and produce 'good' micro-flora in your gut. According to the American Journal of Clinical Nutrition here, these bacteria 'show promising health benefits for certain gastrointestinal conditions, including lactose intolerance, constipation, diarrheal diseases, colon cancer, inflammatory bowel disease, heliobacter pylori infection, and allergies.' These bacteria are also completely absent in pasteurized milk, though plentiful in raw milk. Mark McAfee, CEO of Organic Pastures Dairy and internationally recognized expert on raw milk production and safety, has continued to petition the CDC to recognize both raw milk's safety and nutritional superiority, which he and others believe is highly vested in the protection of CAFOs (confined animal feeding operations - AKA industrial milk production farms). Raw milk producers often pasture their cows (you know this by the label grass-fed), adopt stricter safety standards than CAFOs and product both healthier animals and milk. The CDC's (and FDA's) chief concerns derive from industrial farming practices, which lead to diseased animals, which may in turn produce contaminated milk. Says McAfee in a 2012 letter to the CDC:

"As a grade A producer of retailed-approved raw milk in California, I find your raw milk page filled with highly erroneous and very misleading information... In California, we have legal retail-approved raw milk in 400 stores consumed by 75,000 consumers each week. This retail legal raw milk is tested and state inspected and far exceeds pasteurized milk product standards without any heat or processing.

It is clean raw milk from a single source dairy. There have been no deaths from raw milk in California in 37 years. Two years ago, I submitted a FOIA request to the CDC to request data on the two deaths that the CDC database claims were from raw milk. The data I received back from the CDC showed that in fact there had been no death from raw milk at all.

The two deaths had been from illegal Mexican bath tub cheese and not raw milk from any place in America. Why does the CDC persist in publishing this erroneous information? ...The last people to die from milk died from pasteurized milk at Whittier farms in 2007, not from raw milk."

Wherever the truth lies, research, empirical evidence and nutritional chemistry all favor the healthfulness of raw milk, but that milk also carries risks, since as with all raw foods, its 'prime' consumption period is highly limited. In short, it spoils, and must be consumed in an unspoiled state. Raw milk is also extremely hard to find in some states, though easier in others - as it is in Europe, where it is legal across the European Union and even sold in vending machines.

Leaving the debate aside for a moment, let's examine the sub-category of whole vs. low-fat or non-fat, which is unsurprisingly related. All three products are in abundance in the typical American supermarket. Time Magazine published an article this past March that largely echoes an overwhelming number of scientific studies and related articles: that full-fat dairy is in fact better for you than low-fat or lack thereof. A key reason, which should sound familiar by this point: dairy's fatty acids play a [positive] role in hormone regulation and metabolism, which govern how much fat your body stores. Studies have shown that the fewer fats we eat, the more carbohydrates we consume to make up for it. This is consistent with a 50-year trend toward eating more carbohydrates in place of fats (remember Senator McGovern?). When that happens, insulin levels rise. Insulin regulates nutrient partitioning, telling nutrients where to go. Lowering insulin levels allows your body to access fat stores and use them up as energy.

Our recommendation for dairy: include raw milk/cheese products in your diet if you can find them from a clean, reputable source in lieu of pasteurized, and use them dligently, as you would with other highly perishable foods - like fish. If you cannot or prefer not to 'eat raw', opt for full-fat, organic, grass-fed (pastured) dairy, since low-fat or non-fat anything strips these dietary sources and our bodies of key nutrients.

If there is a consistency to food's story here, it is a simple one: the more that scientists alter a food source - whether an animal's natural habitat (in the case of hens) or its byproduct's chemical make-up (in the case of milk) - the more we are upending that which millions of years of natural selection kept in balance and deemed successful, allowing both consumer and consumed to thrive in a closed loop. In no way does this suggest that farming per se - the practice of creating favorable growing environments to maximize yield - is bad. In harnessing nature, agriculture has broadened the human diet and allowed both our number and our longevity to increase. But when a food is consistently exposed to controlled chemicals, an unnatural habitat and/or compositional manipulation, we are the ones left paying the price for the experiment - an experiment designed to drive business profits, our waistlines and our medical expenses ever upward.

Week 2: The Food Pyramid and Food Policy - Big Business

April 19, 2015 by Anthony Fieldman

Everyone’s a food expert.

In the Information Age, there are few things more difficult than divining truth from opinion on the internet – or just as commonly and more insidiously, willful deception buoyed by companies with a vested interest in swaying your beliefs, and earning your dollars. The proliferation of accessible online nutritional data means that companies can be highly selective in what they present, and find an abundance of ‘studies’ that support their agenda.

Just try Googling food pyramid. There are as many versions of it as there are individuals and companies vying for your food and nutrition-related dollars. Often these companies masquerade as independent institutes – institutes that upon closer inspection are funded by companies with vested interests in the outcome, or whose executive body has (or will have) ties to those companies. [A separate post will cover the alarming and complex ‘revolving door’ relationship between the USDA, FDA, Monsanto, the dairy industry and other cash crops.]

From Dr. Oz to the mighty USDA itself and every author and health-related commercial business in between, everyone has a pyramid.

The worst of them are aimed at moving unhealthy product, little better than thinly veiled advertisements. Let’s take just one example. The USDA's most recent pyramid recommends 2-3 servings of dairy per day, depending on which version you read. Pasteurized dairy does provide a valuable source of calcium and is often fortified with vitamin D; however, there are many other sources of both. Moreover, current science overwhelmingly shows the link between consumption of pasteurized dairy and a host of risks and illnesses: osteoporosis, cardiovascular disease, several types of cancer, diabetes, Vitamin D toxicity and so on [the second half of Week 4's blog explores raw vs. pasteurized dairy in detail}. Yet unless you prepare your own food with an eye toward vigilance, dairy is almost unavoidable and is present in an overwhelming percentage of both processed and prepared foods across the United States - ultimately because of the USDA and its pyramid. In commercial breakfast dishes, salads, sandwiches, burritos, pasta sauces and coffee - just to name a few - dairy is nearly unavoidable without a special request to 'leave it off'.

Beyond the general health risks associated with pasteurized dairy, much of what is available today contains rBGH (also known as rBST), a synthetic growth hormone created by Monsanto to increase milk production by 11-16% and approved by the FDA in 1993, in spite of the fact that independent international studies have shown that its use raises the risk of mastitis in both the cows and the humans who consume it significantly. Beyond the reach of the USDA and FDA, Canada, New Zealand, Australia, Japan, Israel and the European Union have banned the use of rBGH since 2000. In the Back in Washington, DC, the dairy lobby is making headway toward legislation that would make it illegal for dairy farmers to label their milk 'rBGH-free', even though producers currently do so of their own free will - whether out of health concerns or market differentiation - since doing so would suggest that rBGH was in fact harmful.

Even the best food pyramids don't fully explain the picture (though imperfect, Dr. Weil’s is a good one). For example: the nutritional difference between spinach and iceberg lettuce – both leafy greens – varies greatly per nutrient, but is on average ten-fold higher in spinach with respect to vitamin and mineral content. In other words, you’d have to eat ten heads of iceberg to glean (some of) the nutritional benefits in one serving of spinach. So telling someone to ‘eat your veg’ is frankly like telling them avoid getting hit by a truck. A good idea, surely, but success is in the details.

Moreover, even among those who eat the healthiest of foods, how is one to know if one’s diet includes, for example, enough omega-3 fatty acids, folate or iron? And how does one account for the differences in men's and women’s nutritional needs, which certainly vary? Or how should one adjust nutrient intake with regard to a specific health issue, like anemia or osteoarthritis? As good as they are for general guidance, food pyramids have limits.

In short, some pyramids are misleading and outright harmful to health, as we’ve seen. Others offer useful rules of thumb for those of us who want to avoid the pitfalls of highly processed or engineered foods, which are everywhere. But in the end, the optimal resource is one that takes into account the full spectrum and quantity of nutrients that your body needs – not just food types and numbers of servings – and uses it to determine whether you are in fact feeding your body properly.

Easier said than done.

So let’s start with what we know.

We know that we, like all living creatures, evolved over millennia alongside the rest of the planet and its food resources – in fact, because of it. We evolved to eat what grew naturally eons before we began to act on it, manipulate it, and sell it. We learned what made us stronger through trial and error, what to avoid, and we passed that knowledge on through the generations so that our progeny could flourish. In short, nature and humans are symbiotic, both biologically and evolutionarily. Our ancestral food pyramid looked something like this:

Although agriculture has been practiced for roughly 10,000 years, it is only since the Second Industrial Revolution, which began in the 1850’s, that we who live in industrialized nations began the short transformation from largely producing our own food (or buying it from someone we knew, personally) to relying fully – as we do today – on the post-industrial food production complex to fuel us. The United States has led this revolution, owing in part to a desire to stabilize crop production and related costs, which ultimately translates to what shoppers pay at the checkout. Beginning with the 1960’s, as told by Greg Crister in his wonderful book Fat Land, President Nixon’s Secretary of Agriculture Earl Butz struck two historically consequential deals insofar as industrializing food. The first was with the Japanese, who had recently managed to create a new sugar-replacement from corn: high fructose corn syrup. This stabilized and dramatically lowered the price of sugar. The second deal was with the Malaysians, who had found a way to produce a cheap preservative and flavor-enhancer from palm trees: palm oil, which as Crister says, has a saturated fat content equal to that of 'pig lard'. Between the two, food became cheap, tasty, and longer-lived, paving the way for the fast food industry to flourish. Crister argues that the birth of that industry was a turning point in our relationship to food. Cheap, quick food led the increasing outsourcing of food preparation from our own kitchens to those of food businesses.

Beyond these two historic deals, Butz was known for his ‘get big or get out’ policies towards farming, which initiated the paradigm shift from small family-run farms to commodity mega-farming. The 'Henry Ford of crops' did for farming what the assembly line did for the auto industry. Butz incited farmers to plant corn ‘fencerow to fencerow’, and created the subsidies that moved growers away from their traditional produce toward commodity crops like corn, soy and wheat to maximize production and drive prices down. Butz, more than any other individual, is ultimately responsible for the demise of the small farm and the rise of Big Ag, the according shift from food to commodity and the resulting plunge in the price of food production, with Big Ag companies overtaking the whole business of feeding the nation.

To wit: in the 1980’s, Monsanto shifted from its historic focus on creating and selling some of the world's deadliest chemicals (Saccharin, PCBs, DDT and Agent Orange, to name just four) to re-engineering nature, and in 1994 began to sell product to farmers through its acquisition of Calgene, the first company to market a genetically modified (GM) food: the slow-to-ripen, rot-resistant Flavr Savr tomato. Since then, through a series of acquisitions and mergers, Monsanto has grown over the past 30 years into the world’s largest producer and seller of crop seeds, holding 27% of the global market. With its competitors and occasional collaborators – Dow Chemical Company, Dupont and Switzerland's Syngenta – these companies create the seeds, chemicals and processes that in turn grow the vast majority of the world’s food resources. Said another way, these companies sell the source ingredients to the world’s largest retail food production companies: General Mills, Kellog, Mars, Coca-Cola, Danone, Kraft, Nestle, PepsiCo, Unilever and Mondelez, who between them create and sell the vast majority of things we buy from the shelves of our supermarkets. The graphic below lists names of individuals who have held positions - including top leadership roles - with both Monsanto and the USDA, FDA and US Government - often multiple times.

From Dr. Mercola's web article "Why does Monsanto Always Win" — From Dr. Mercola's web article "Why does Monsanto Always Win"

Okay. Back to our stomachs.

Nature created synergistic relationships between that which eats and that which is eaten. Grazing animals such as cows and sheep have rumens which break down otherwise indigestible grasses. Salmon are carnivores and eat other sea creatures, such as plankton, small fish and shrimp. Chickens are foraging omnivores and eat berries, insects, worms and seeds. In addition to photosynthesis, fruit and vegetable, plants pull nutrients directly from the soil and water beneath them, osmosing whatever directly lands on, or is dissolved in, those two nutrient sources.

Nowhere in the past 2.3 billion years, when the Earth’s atmosphere shifted from a methane to oxygen base and nature as we know it began to evolve, were there plants who fed on weed killer and industrial sludge; cows and chickens who ate brewer’s spent grain, silage, and pesticides (or spent lives in an atmosphere of ammonia and fecal matter); or salmon who ate corn, soy and canola, or chicken feathers, necks and intestines.

Likewise, we did not evolve to ingest any of those byproducts either, through the source foods we eat, to say nothing about the proliferation of sugar, salt, oils and grains that we ingest daily, unlike our ancestors.

And yet here we are.

The bottom line for achieving nutritional health is that we need to return to the nutrient sources we evolved to eat, in the proportions and quality levels of pre-industrial food. Doing so takes substantial effort in today's context of fast, cheap, industrial food product, but it is readily achievable, since real foods are still widely available, close to your home, at reasonable cost, that carry a minimal industrial footprint.

The blogs that follow will begin to dissect specific food groups, nutrients, common questions and misconceptions, and provide detailed charts of nutrient values in the world’s truly healthiest, naturally occurring everyday foods.

Stay tuned.