Food Labeling Controversy

by

I think it is amazing that in the year 2012, there would be a contentious debate going on in this country regarding the rights of consumers to know whether or not their food contains genetically modified organisms (GMOs).  This controversy will appear on the ballot in the upcoming California general election.  If passed, it will require “labeling of foods sold to consumers made from plant or animals with genetic material changed in specific ways”.  It also would prohibit “marketing such foods, or other processed food, as ‘natural’.

Proponents of Prop 37 voice concerns that GMOs have been linked to allergies and other health problems, while opponents of the measure state that there is no scientific evidence that processed food with traces of GMOs pose a danger to humans.  The major issue posed by the opponents lies in the costs of regulation and verification, which would be the responsibility of the retailers and an undue burden to smaller stores and businesses.

The amazing part of this debate is that there is such a discussion going on questioning consumers’ rights to know what is in their food.  Also, I find it interesting that this is a big issue in America while 50 other countries in the world (which represents 40% of the world’s population) presently require GMO labeling.  These countries include all of Europe, Japan, India and China.  Also polls here show that 90% of Americans want to know if their food is genetically engineered.

In our present tumultuous political climate, we hear politicians at all levels making promises about what they will do for us and our country if elected.  Maybe we all should take a step back and question how these people want to help us in all these other areas but are willing to bend to big business and violate such a basic right as access to information regarding the contents of the food we eat.  We have the right to make informed decisions about our nutrition and it is up to us ensure this is the case and that our rights are not violated.  This is 2012, not the dark ages.  Access to facts on our food content is crucial to being able to live green, be green.

 

Veganism and Vegetarianism Produce Better Consumers

by

As we enter the second week of Vegetarian Awareness Month, hopefully green initiates are using this period of awareness to take a look at their nutrition and using the abundance of information found on green websites to tweak their diets.  Having done this myself, I conclude that veganism and vegetarianism produce better consumers.

One of the first thing I learned from studying the veganism and vegetarianism is that decisions regarding the purchase of food should be addressed prior to going to the grocery store, rather than while walking up and down the food aisles.  With research at home, the consumer is better prepared to decipher and understand food labels and, most importantly, to recognize a real deal.  Prepackaged foods full of chemicals and preservatives then will be recognized as not deals at any price.  Also, the consumer learns that often it is a better deal to visit local farm stands to take advantage of fresh vegetables and fruits grown locally as opposed to those on the store shelves that were shipped from distant warehouses and are not fresh.

Veganism and vegetarianism also focus on education.  Most of the people and organizations committed to this movement are more than happy to share interesting and helpful tips and suggestions with interested consumers.  Even some stores, such as Whole Foods, have available books on the values of healthy eating, including cookbooks with recipes to prepare healthy and appetizing meals, which they will loan to consumers.

Some of the concerns voiced by consumers who question vegan and vegetarian diets are noteworthy.  One of the principal issues raised is the cost of vegan and vegetarian diets, which can be expensive.  The important thing to consider here is that there is a happy medium.  It is possible to study the benefits of a vegan or vegetarian diet and then to introduce more fruits and vegetables into meals, along with meat, seafood and dairy.  The vegetables and fruits can be made the centerpiece of the meal and the meat or seafood the side dish.  Another concern mentioned is the need to satisfy the necessary dietary requirements for protein, fat and vitamins derived from meat.  Research into nutritional values of vegetables and fruits, along with the addition of beans and legumes is mandatory to guarantee a healthy diet.

Healthy living mandates healthy eating.  Moderation in all areas of life also is key to healthy living.  Learning about vegan and vegetarian diets offers the opportunity to become better consumers and reinforces the need to live green, be green.

Let’s Learn to Be Green Consumers

 

Good Green News

by

Our world is full of bad news.  Locally, we are bombarded with stories on crime, accidents sickness, death and destruction.  Then the national news serves up a daily dose of reports on war, famine, poverty, climate change and politics.  I have decided that from this point going forward, I will continue to discuss topics important to the green movement, but I will reserve Mondays for good green news.  Monday subjects will range from people, activities, legislation and research aimed at improving our planet to inspirational stories, celebrations and community activities by people trying to make a positive difference.

My first good green Monday story salutes World Vegetation Day, which is celebrated today, October 1st, and kicks off Vegetarian Awareness Month.  For those interested in improving their health through dietary measures, this is a great opportunity to investigate the benefits of a veggie-friendly diet.

It is important to note that there are several levels of vegetarianism, and they are summarized as follows:

  • Vegan:  One who abstains from the use of animal products;
  • Vegetarian:  One who excludes from his/her diet meat and slaughter by-products, fish, shellfish, other sea animals and poultry.
  • Pescatarian:  One who practices a diet that includes seafood but not the flesh of other animals.
  • Weekday vegetarian:  One who practices a diet of part-time vegetarianism, often called flexitarian, choosing what to eat and when, i.e., proponents of Meatless Mondays.

Research shows that a vegetarian diet is associated with lower blood pressures and cholesterol, better heart health and even lower rates of cancer.  The American Dietetic Association holds the position that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, naturally adequate, and may provide health benefits in the prevention and treatment of certain diseases”.  As a bonus, being vegetarian also may contribute to a sense of happiness and well being.  A 2010 study in the Nutrition Journal concluded that vegetarians report significantly less negative emotion than meat eaters.

So let’s celebrate World Vegetarian Day and Vegetarian Awareness Month on some level, ranging from incorporation of more vegetables into our diets to the elimination of meats on some days.  If you are feeling really bold, now may be the time to go cold turkey and eliminate meat.  Let’s celebrate green, live green, be green!

Fall Gardening Tips

by

Fall is a great time for true gardeners.  The weather is cooler, making a day in the garden a more enjoyable experience.  While fall is the best time to plant trees, shrubs and perennial plants, it is also the optimal period to save on purchases of gardening equipment and nursery stock.  During the autumn season, the soil is warmer, thereby promoting root growth, unlike the spring season, which is unpredictable and generally is followed by a potentially long, hot dry summer period which could be detrimental to young roots.

For those interested in growing vegetables, there are several perennial varieties that flourish during this time of the year.  They include asparagus, bamboo shoots, bunching onions, garlic, horseradish, kale and collard greens, radiccio and rhubarb.  These are hearty vegetables that can be easily grown.  A fall harvest of these items provides the opportunity to eat fresh vegetables well into the cold season.  For those interested in fall flowers, there are several choices available, including chrysanthemums, marigolds, dusty miller and aster, just to name a few.  As a bonus, autumn presents a wonderful landscaping opportunity.  Combinations of pumpkins, flowers, bales of hay and wreaths and arrangements made with corn and cornstalks create a festive mood for any lawn or garden.

Autumn also is the time to divide and plant mature perennial plants and flowering bulbs.  A little research now on how to handle each plant species will ensure that you properly divide and plant so that you will enjoy a dazzling display next spring and summer.  It is also important to mulch garden beds in the fall to retain ground moisture and protect plants while they sleep over the winter.  Building a compost pile for mulching using lawn and garden debris is a great way to be both economical and eco-friendly.

Maintenance of garden tools and equipment should be a priority during the fall.  Now is the time to give those shovels, hoes and other metal tools a good scrubbing and polishing prior to storing them over the winter.  Gas-powered equipment should be cleaned thoroughly and filled with gas containing a stabilizer to prevent condensation and deposits from developing in the engine.  After completing equipment maintenance, an inventory can be taken of useful equipment, followed by a shopping trip to replace items if necessary.  The best deals on garden equipment and tools often can be found during the Fall.

The work is now done, and it is time to enjoy your fall bounty.  Then get rested up and start planning your spring garden.  Live green, be green!

Beautiful flowers with a fall color schem

Rebellious Naturals Dig Their Heels In On Organics

by

It is amazing that in this whimsical world of information and technology, we are bombarded on a frequent basis with “new” and often-conflicting information on health regimens and dietary and nutritional information.  Yesterday Vitamin D was a good thing.  Today it is bad.  The same thing applies to fish oil– a miracle supplement a few months ago and now useless.

I find it refreshing that Jesse Ziff Cool, chef and lecturer, and owner of Cool Cafe has dug in her heels on the health benefits of organic nutrition.  It is interesting to note that Jesse Cool operates out of Stanford University, the home of the recent study questioning organics.  It is with strong conviction that Ms. Cool, who also is the author of Simply Organic, states, “I’ve been pioneering and advocating organics for 37 years.  Once you really embrace that, you don’t want to feed yourself or anyone near you anything that could some day harm you.  All you want is real food”.  Her philosophy will not be changed by one study.

Others in the business of organics concur with Ms. Cool.  They include Bob Quinn, the president of KAMUT International (www.Kamut.com) and Arran Stephens, CEO of Nature’s Path (http://us.naturepath.com).  These two men note that the Stanford study is inconsistent with their experiences of 25 and 45 years respectively.  I agree with the theory of organics from a common sense approach.  Surely food grown without “toxic pesticides, glyphosate herbicides, synthetic fertilizers, genetically modified organisms, sewage sludge and radiation” must be healthier for everyone—farmers, consumers and the environment, than food produced using these substances.

It is important to keep abreast of research and studies on organics and other matters affecting your health and the environment.  It also is important for each of us to turn on our internal filters and delete false or faulty information from our internal and external databases.  As quoted by Voltaire and aptly restated by Ellen Kamer, (columnist at the Edgie Veggie) “tend your own garden”.  Let’s eat green, live green be green.

Rebellious Naturals refuse to be moved by Stanford Study which dismisses the benefits of organics

The Verdict is in on Red Meat and the Environment

by

A study from the University of Cambridge concluded that reducing our consumption of red meat would help our health and the environment.  The BMJ Open Study (http://bmjopen.bmj.com/content/2/5/e001072.abstract) included data from the National Diet and Nutrition Survey of British Adults in 2000 to 2001.  The researchers observed the amount of meat consumed by study participants and the level of greenhouse gas emissions linked to 45 different foods.

After adjusting for proportions, the study found that people who regularly ate red or processed meat overall ate more food than people who did not consume red or processed meat on a regular basis.  They then calculated that if consumers of red and processed meat limited their intake to the level of individuals who do not consume red and processed meat or who ate smaller portions of these products with less regularity, the former group would reduce its health risks for diabetes, colorectal cancer and heart disease anywhere between 3% and 12%.  Specifically, the data indicated that men who ate red meat had an average consumption of 53 grams a day.  A reduction in consumption compatible to that of people who do not regularly consume red meat translated to a 12% decrease in risk for colorectal cancer and type 2 diabetes.  This also would decrease greenhouse gas emissions linked with food and beverages by just under a half of a ton (0.45) per person.

Despite the fact that the survey data used for this study is more than 10 years old, the researchers validated its qualification for this study because statistics indicate that the consumption of red meat has not changed significantly over the past 10 years, and in fact, this data may even be conservative.  It is also consistent with previous research published in the British Journal of Cancer that shows a possible association between processed meat consumption and cancer risks, linking a 19% increased risk for pancreatic cancer and the daily ingestion of an extra 50 grams of processed meat.

Reduced consumption of red meat is a boost to good health and helps the environment.

Studies such as these provide hard evidence for our need to reduce consumption of red and processed meat.  This is a great way to improve our health and to help the environment.  To be successful, start small by first reducing the amount of red meat on our plates and increasing the side dishes.  Then move on slowly to eliminating red meat from some meals.  Look for creative recipes for vegetables and side dishes to make them appetizing and filling, and be sure to include water with your meals.  Once this becomes a habit, it will be easier to maintain.  There also is the added plus of extra cash in your pocket from reduction in food expenses.  Remember to eat green, live green, be green.

Farm-to-Table Trend Grows

by

Access to fresh food is a major concern of the green movement.  Locally grown food is better for both consumers and the environment principally because it most likely was picked within the last day or two and is crisp, sweet and loaded with flavor.  Fresh produce loses its nutrients quickly.  Its sugars turn to starches and plant cells shrink.  Consequently, locally produced fruits and vegetables have more flavor and nutrients and are better for you.

Locally produced food is good for the economy because the money made from sales by local farmers is reinvested into the area economy, enabling these communities to thrive and remain resilient, especially during downturns.  Local farmers are better positioned to practice sustainable techniques and are mandated by local governments to keep pesticides and other chemicals out of runoff water.  Because their farms are smaller than those of corporate conglomerates, these farmers have greater flexibility to maintain crop diversification and to implement sustainable harvesting methods that impact the quality of the water source.  Another benefit of purchasing produce locally is that it reduces our carbon footprint, as food does not have to be transported long distances to be sold.

The emergence of farm-to-table eateries also has become popular all over the country.  Chefs spearhead this movement with a goal to maintain access to fresh ingredients that are not sprayed with chemicals to protect them on long trips to restaurants and also to leave a smaller eco-footprint.  Farm-to-table eateries also serve to assure green-minded consumers that the meals they purchase at restaurants and eateries are healthy.

The current harvest season with its bounty of fresh fruits and vegetables offers consumers a great opportunity to experience locally grown fruits and vegetables.  Make sure you check local directories for times for farmers’ markets or stop by local farm stands to purchase fresh fruits and vegetables.  When planning to eat out, do a little research and farm-to-table restaurants and local eateries a try.  Remember to live green, be green.

Kevin and Gillian Halligan at their Local Eatery in downtown Laconia, New Hampshire

 

Climate Change Alters Life as We Know It

by

The protracted heat and severe storms over the past year have affected most of our lives in some way.  The extent of impact has ranged from inconvenient power losses during storms to loss of property and life during periods of hurricanes and tornadoes and their resultant flooding.  Some of these effects are predicted while some other results come as a surprise.

We know that the harsh effects of climate change have signaled increased food prices all over the world.  The United Nations Food and Agricultural Organization warns that any sudden and extreme price hikes in food are especially devastating to people in places such as Africa where undernourishment already is a significant problem.  The current drought in the Midwestern United States and Russia, accounting for increased costs for maize and soybeans, could evolve into a catastrophe for tens of millions of people.

Although it may seem like a luxury to some, the availability of maple syrup is decreasing due to higher temperatures that have shortened the syrup collection seasons.  The Proctor Maple Research Center at the University of Vermont predicts that the long-term effects of global warming “may lead to a shift in forest composition and the maple-beech-birch range will begin migrating northward to cooler areas”.  Such migration will delay syrup production because it takes 40 to 50 years of maturation for a maple tree to produce enough sap for sugaring.  While the decrease in maple syrup production is an inconvenience to pancake lovers, it poses a socioeconomic threat to a major industry in the northeastern region of the United States.   Further information on this can be found at:   http://www.news.cornell.edu/stories/Nov10/SyrupClimate.html

Global warming also harms many animals adapted to colder environments.  An article in the U.S. News and World Report cites the difficulties faced by caribou in warmer temperatures.  The caribou now arrive in West Greenland after the peak foraging period.  “Fewer calves are being born, more calves are dying.”  http://www.usnews.com/news/energy/slideshows/10-animals-threatened-by-global-warming.  Additionally, polar bear litters are getting smaller as the amounts of sea ice declines from warmer temperatures.  Earlier than usual spring sea ice break-up results in the failure of pregnant females to bring calves to term.  Our warmer planet also threatens fish, such as trout and salmon, which thrive in cold streams.  In addition to affecting the survival and propagation of sea life, the negative impact of warmer waters will also result in millions of dollars in lost revenues to the fishing industry in the United States alone.

In terms of recreation, climate change also poses some interesting threats to the availability of goods and services that enhance our lives.  The increased temperatures, particularly in the south, potentially increase the chances for hyperthermia for outdoor athletes.  This is especially a problem for football players. http://www.txchnologist.com/2011/heres-a-reason-to-care-about-climate-change-it-could-ruin-texas-football  Unfortunately, the conservative south has led the way to block serious climate action.  Also with global temperature rise, sea levels are expected to increase.  Such occurrences threaten to submerge Florida’s coastal communities, which would be devastating to vacationers and the communities that rely on tourism for their survival.

Many other products that we enjoy also are threatened by climate change with its increased temperatures.  These include coffee, beer (which relies on water for production), chocolate and many fruits, including grapes, which in turn, affect wine production.  This list goes on and on but is limited here by space.  Just think about the foods you buy and activities you enjoy.  Many of these things may become more expensive or they may disappear entirely because of climate change.

Climate change is much more than a small cyclical inconvenience.  It potentially poses a threat to life as we know it.  To save our planet, let’s live green, be green.

It would be difficult for Gene Kelly to sing in the rain today. Either the storms are so severe or there is no rain– both impossible extremes.

Reports on Stanford Organic Food Study are Misleading

by

Yesterday several television newscasts reported the findings of a Stanford University study on organic foods. The study, “[a]re Organic Foods Safer or Healthier than Conventional Alternatives?  A Systematic Review,” was published in the Annals of Internal Medicine on September 4, 2012.  The researchers concluded, “[t]he published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.  Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria”.

Personally, I find the media reaction amusing and a clear example of the lack of understanding of the principal goals of the green movement.  Conversely, maybe I have it all wrong.  All this time, I believed that a berry was a berry with certain vitamins in it, and the point of being produced organically was to avoid the introduction of pesticides to it in the growing process.  In my mind, the same thing applied to the production of meat for human consumption.  Organically raised meat and poultry does not contain harmful drug-resistant bacteria.  However, these news reports seem to indicate that organic foods were somehow super foods that contain added ingredients that promote good health.

Informed buyers of organic food know that what makes the products better are the substances that are missing from them—pesticides and drug-resistant bacteria.  Also they know that the missing pesticides are not around to run off of the fields to pollute the water supply.  The pesticides are not around to negatively impact the health of the people working in the fields to produce the crops.  Finally, the pesticides are not around to kill the honeybees that pollinate the crops.

After garnering viewers’ attention with their misleading headlines, some of the news reporters mentioned as an aside that the study results did show that organic fruits and vegetables contain about a 30% lower level of pesticides than conventional fruits and vegetables and that the concentration of drug-resistant bacteria in organic poultry and pork is about 60% less than the amount in their conventional counterparts.  To this viewer, that is significant and is a step in the right direction.  Of course organic products cost more, but if organic foods were the rule rather than the exception, the cost differential would narrow.  Also, it is expected that the positive impact of a healthier diet would be realized in reduced illnesses and their accompanying medical costs.

Of note, it was pointed out that organic foods are a great choice for pregnant women.  Well—should we only maintain a healthy diet if we are reproducing, or should we eat healthy foods always?  It seems from the newscasts that the millennial generation understands what is going on because they were reported as the group most likely to eat organic foods.  Obviously, priorities are a matter of choice because compared with many older people, this group is just starting out in the workforce and generally have lower incomes and fewer assets.  Yet they put healthy food high on their priority list.

There is so much information out there on green initiatives.  It is so important that we carefully study the information fed to us and separate fact from fiction.  Let’s think green, educate green, live green, be green.

Why Go Green?

by

Now we know many ways to go green.  Most of us have incorporated some of these steps into our personal lives, either by personal choice or by government mandates.  For this movement to be successful and widely embraced, it is important that each of us feel a sense of empowerment from a decision to go green.  In order to sustain a green movement, there must be an immediate payoff.  We realize that in some areas, particularly those of climate change and clean energy, change will be slow, cumbersome, expensive and embroiled in politics.  However, there are some simpler areas of green causes to endorse that bring a more immediate sense of payoff.  These include health and wellness, frugal living, minimalism, spiritual environmentalism, and self-sufficiency.

1.  Health and wellness.  Perhaps this is the subject area that is of utmost importance to most people today.  Scientific evidence has associated several diseases and adverse health conditions to environmental pollution and use of harmful products.  Many cancers are linked to the use of chemicals in cleaning products and fertilizers used to grow food.  Cancer incidence rose significantly from 1950-1998.  Presently it is estimated that 1 in 2 American men and 1 in 3 American women will develop cancer in their lives.  Secondly, with the increased rate of air pollution, the diagnoses of asthma in adults increased 75% between 1980 and 1994 while the same diagnoses in children increased 150%.  Thirdly, the incidences of autism have shown an alarming increase of 56% since 2002.  Other statistics note higher rates of reported infertility problems, along with more reports of birth defects in newborns.  Tests of breast milk samples consistently have shown the presence of pesticides, herbicides and household and industrial cleaners.  Obviously our transition from a natural to an inorganic style of living has caused our cells to mutate, breaking them down and polluting our bodies with toxins.  Adopting green standards in the selection of food and cleaning products goes a long way to protect our bodies.

2.  Frugal living.  At first glance, a walk through the grocery store gives the impression that organic foods and products are more expensive than non-organic products.  However, upon close inspection, this is not necessarily the case.  Local farmers and farmers’ markets are a great source to purchase fresh foods and vegetables.   Local merchants often are available to answer any questions regarding fertilizing and growing techniques of their crops, as well as freshness of the products available for purchase.  When eating out, the new trend of local farm-to-table restaurants offer an opportunity to get well-prepared food that supports local farmers and merchants.  Frugal living also involves (1) purchasing reusable containers and cleaning materials as opposed to disposable paper and plastics; (2) walking, biking, carpooling or taking public transportation to get around town; and (3) even choosing to live in planned urban developments with parks, restaurants, shopping and entertainment facilities and schools strategically located in close proximity to residences and/or the provision of clean-energy public transportation to travel around our communities.  Frugal living enables us to save money, time and the environment while going green.

3.  Minimalism.  A major complaint often voiced today by many people is that life is so complex.  We often are so over-committed to work, social activities and chasing the American dream that we have cluttered our homes and minds to an unhealthy degree.  A minimalist lifestyle urges us to slow down, eliminate distractions, reconnect with family, friends and the universe and to feel less stressed, rushed and exhausted.  By necessity, minimalism incorporates frugal living.  We avoid wasteful consumerism, using only what we need, thereby being able to downsize our living spaces, possessions and activities.  This truly is a green concept with an immediate payoff.

4.  Spiritual environmentalism.  Perhaps the first known environmentalist was Henry David Thoreau.  His recognition and embracement of the environment was from a spiritual perspective.  Thoreau recognized that “in wilderness is the presentation of the world”.  Thoreau was an extremist regarding man’s need to coexist with the planet.  A study of his writings reveals his understanding of the need to wisely manage all resources, including, but not limited to time, money, work, talents and health.  For living space, Thoreau states:  “[e]ach town should have a park, or rather a primitive forest, of five hundred or a thousand acres, where a stick should never be cut for fuel, a common possession forever, for instruction and recreation”.  Thoreau Journal, October 15, 1859

Finally, on the need to protect the environment Thoreau writes:  “[w]hat is the use of a house if you haven’t got a tolerable planet to put it on?”  Familiar Letter, Thoreau to Harrison Blake

And finally, “[a]t the same time that we are earnest to explore and learn all things, we require that all things be mysterious and unexplainable, that land and sea be infinitely wild, unsurveyed and unfathomed by us because unfathomable.  We can never have enough Nature.”  Thoreau, Walden, Spring

Spiritual environmentalism is a very personal journey for many people, and provides a response to the recognition that the Earth does not belong to us, but rather is on loan.  We are the stewards of the Earth and are responsible to preserve it and pass it along to future generations.  Another great reason to go green.

5.  Self-sufficiency.  The foundation of green living is self-sufficiency.  We cannot expect private businesses to promote individual self-sufficiency as this is contraindicated to their main goal, to increase the bottom line.  Also, we cannot afford to wait to break through government gridlock to enact laws mandating use of renewable energy, sustainable care of land, and protection of natural resources or to enforce the ban of harmful chemicals in foods and other products of daily living.  Self-sufficiency affords us the opportunity to prepare for natural disasters and potential catastrophes through education; become savvy in recognizing political corruption and using our vote to repudiate it; maintain awareness of flaws in the present social structure which heavily relies on over-consumption and waste and to take pride in adopting a satisfying lifestyle that promotes a healthy balance of work and family life.

These are just a few reasons to go green.  The list goes on and on.  There is so much that we can do to reduce our carbon footprint and protect our environment.  Let’s live green and be green.

An excellent source for environmental articles and statistics can be found at http://www.sustainablebabysteps.com/environmental-articles.html.