Tag Archives: food

Wheat Rust Research

By increasing the production of wheat it is said Norman Borlaug has saved more lives than anyone else who ever lived, for which he was awarded the 1970 Nobel Peace Prize. See his New York Times opinion piece: Stem Rust Never Sleeps

Today, wheat provides about 20 percent of the food calories for the world’s people. The world wheat harvest now stands at about 600 million metric tons.

In the last decade, global wheat production has not kept pace with rising population, or the increasing per capita demand for wheat products in newly industrializing countries. At the same time, international support for wheat research has declined significantly. And as a consequence, in 2007-08, world wheat stocks (as a percentage of demand) dropped to their lowest level since 1947-48. And prices have steadily climbed to the highest level in 25 years.

The new strains of stem rust, called Ug99 because they were discovered in Uganda in 1999, are much more dangerous than those that, 50 years ago, destroyed as much as 20 percent of the American wheat crop. Today’s lush, high-yielding wheat fields on vast irrigated tracts are ideal environments for the fungus to multiply, so the potential for crop loss is greater than ever.

If publicly financed international researchers move together aggressively and systematically, high-yielding replacement wheat varieties can be developed and made available to farmers before stem rust disease becomes a global epidemic.

The Bush administration was initially quick to grasp Ug99’s threat to American wheat production. In 2005, Mike Johanns, then secretary of agriculture, instructed the federal agriculture research service to take the lead in developing an international strategy to deal with stem rust. In 2006, the Agency for International Development mobilized emergency financing to help African and Asian countries accelerate needed wheat research.

But more recently, the administration has begun reversing direction. The State Department is recommending ending American support for the international agricultural research centers that helped start the Green Revolution, including all money for wheat research. And significant financial cuts have been proposed for important research centers, including the Department of Agriculture’s essential rust research laboratory in St. Paul.

This shocking short-sightedness goes against the interests not only of American wheat farmers and consumers but of all humanity. It is tantamount to the United States abandoning its pledge to help halve world hunger by 2015.

Pigs Instead of Pesticides

photos of pigs in an orchard

Apple Farmers Use Pigs Instead of Pesticides [the broken link was removed]

Jim Koan has a 120-acre apple farm in Flushing, MI. Plagued by the Plum Curculio Beetle that lays its eggs in apples and makes the fruit drop too early from trees, Koan could have used frequent sprays of pesticides for years to get rid of the beetles, or he could use pigs. He tried chickens and guineas, but they weren’t hard enough workers and the guineas were taken away by hawks. He contemplated sheep, too, but in the end, hard-working pigs, too big for any hawk or coyote to steal, were the best bet.

Now he has a group of pigs who shuffle through the orchards when the apples infected with beetles start to fall. They eat the apples and the eggs that would have spelled disaster for next year’s crop, and clear the ground and eat weeds in the process. The pigs make short work of an apple orchard, eating every last contaminated apple. Once the pigs have solved the beetle problem, Koan plans to sell them as organic pork.

Very nice. I like the idea of reducing the use of chemicals in general and it is especially nice when the solution shows that one person’s problem is a pig’s food.

via: It’s the Only One We Have [the broken link was removed], where the photo is from also

Eating Breakfast Keeps Teenagers Leaner

Breakfast ‘keeps teenagers lean’

In a five year study of more than 2,000 youngsters, those who skipped breakfast weighed on average 5lbs (2.3kg) more than those who ate first thing. This was despite the fact that the breakfast-eaters consumed more calories in the course of the day. But the study in Pediatrics found they were likely to be much more active.

The University of Minnesota research adds weight to a growing body of evidence that those who eat breakfast – whether young or old – are leaner than those who do not.
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“The real problem is the profusion of messages about obesity. We need to make clear that eating regular meals is vital – and that a proper breakfast is very important. “If you eat well first thing, you’ll feel brighter, you’ll have more get up and go – and that will mean you’ll expend more energy.”

Teenagers are not the only ones who may benefit from sitting down to a proper breakfast. In a study of nearly 7,000 middle-aged people in Norfolk, a team from Cambridge University found that those who ate the most in the morning put on the least amount of weight.

High Fructose Corn Syrup is Not Natural Food

HFCS is not ‘natural’, says FDA

Products containing high fructose corn syrup cannot be considered ‘natural’ and should not be labeled as such, the US Food and Drug Administration (FDA) has said.
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Industry group Sugar Association, as well as consumer groups such as the Center for Science in the Public Interest categorically maintain that HFCS cannot be considered natural because its chemical bonds are broken and rearranged in the manufacturing process. The debate raged on for one simple reason: FDA does not define the term ‘natural’, and it has therefore been left open to different interpretations.

However, in response to an inquiry from FoodNavigator-USA.com, the regulatory agency examined the composition of HFCS, which it said is produced using synthetic fixing agents. “Consequently, we would object to the use of the term ‘natural’ on a product containing HFCS,” the agency’s Geraldine June said in an e-mail to FoodNavigator-USA.com. June is Supervisor of the Product Evaluation and Labeling team at FDA’s Office of Nutrition, Labeling and Dietary Supplements.

High fructose corn syrup is also high on the list of problem foods from a health perspective.

Don’t Eat What Doesn’t Rot

Here is a nice interview of Michael Pollan by Amy Goodman – Don’t Eat Anything That Doesn’t Rot:

Another assumption of nutritionism is that you can measure these nutrients and you know what they’re doing, that we know what cholesterol is and what it does in our body or what an antioxidant is. And that’s a dubious proposition.
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if you look at the layout of the average supermarket, the fresh whole foods are always on the edge. So you get produce and meat and fish and dairy products. And those are the foods that, you know, your grandmother would recognize as foods. They haven’t changed that much. All the processed foods, the really bad stuff that is going to get you in trouble with all the refined grain and the additives and the high-fructose corn syrup, those are all in the middle. And so, if you stay out of the middle and get most of your food on the edges, you’re going to do a lot better.

SelFISHing

Until All the Fish Are Gone

Scientists have been warning for years that overfishing is degrading the health of the oceans and destroying the fish species on which much of humanity depends for jobs and food. Even so, it would be hard to frame the problem more dramatically than two recent articles in The Times detailing the disastrous environmental, economic and human consequences of often illegal industrial fishing.

Sharon LaFraniere showed how mechanized fishing fleets from the European Union and nations like China and Russia – usually with the complicity of local governments – have nearly picked clean the oceans off Senegal and other northwest African countries. This has ruined coastal economies and added to the surge of suddenly unemployed migrants who brave the high seas in wooden boats seeking a new life in Europe, where they are often not welcome.

The second article, by Elisabeth Rosenthal, focused on Europe’s insatiable appetite for fish – it is now the world’s largest consumer. Having overfished its own waters of popular species like tuna, swordfish and cod, Europe now imports 60 percent of what it consumes. Of that, up to half is contraband, fish caught and shipped in violation of government quotas and treaties.

I have mentioned the very serious problem of over-fishing the oceans:

The measured effects today should be enough for sensible people to realise the tragedy of the commons applies to fishing and obviously governments need to regulate the fishing to assure that fishing is sustainable. This is a serious problem exacerbated by scientific and economic illiteracy. The obvious scientific and economic solution is regulation. Determining the best regulation is tricky (and political and scientific and economic) but obviously regulation (and enforcement) is the answer.

Sadly this selfish consuming now and passing the problem to those who follow is common lately: Tax Our Children and Grandchildren Instead of Us. Remember when parents actually wanted to leave the world better off for children? What a quaint old idea.

Plumpynut – Food Savior

A Life Saver Called “Plumpynut”

Every year, malnutrition kills five million children — that’s one child every six seconds. But now, the Nobel Prize-winning relief group “Doctors Without Borders” says it finally has something that can save millions of these children. It’s cheap, easy to make and even easier to use. What is this miraculous cure? As CNN’s Anderson Cooper reports, it’s a ready-to-eat, vitamin-enriched concoction called “Plumpynut,” an unusual name for a food that may just be the most important advance ever to cure and prevent malnutrition.

“It’s a revolution in nutritional affairs,” says Dr. Milton Tectonidis, the chief nutritionist for Doctors Without Borders. “Now we have something. It is like an essential medicine. In three weeks, we can cure a kid that is looked like they’re half dead. We can cure them just like an antibiotic. It’s just, boom! It’s a spectacular response,” Dr. Tectonidis says.
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Plumpynut is a remarkably simple concoction: it is basically made of peanut butter, powdered milk, powdered sugar, and enriched with vitamins and minerals. It tastes like a peanut butter paste. It is very sweet, and because of that kids cannot get enough of it. The formula was developed by a nutritionist. It doesn’t need refrigeration, water, or cooking; mothers simply squeeze out the paste. Many children can even feed themselves. Each serving is the equivalent of a glass of milk and a multivitamin.

Raised Without Antibiotics

Tyson is going to start selling chicken Raised Without Antibiotics. The overuse of antibiotics is a huge problem and the overuse in the raising of livestock is a huge problem.

“While we have great confidence in the quality of our traditional chicken, we’re also committed to providing mainstream consumers with the kind of products they want,” said Richard L. Bond, president and CEO of Tyson Foods. “According to our research, 91% of consumers agree it’s important to have fresh chicken produced and labeled ‘raised without antibiotics’,” Bond said.

Tyson started selling 100% All Naturalâ„¢, Raised Without Antibiotics chicken this week. The product is being distributed nationwide in newly-designed packaging highlighting that the chicken is raised without antibiotics and contains no artificial ingredients.

While it is nice they will start selling a portion of chicken raised without using antibiotics and endangering the health of the community by helping evolve super-resistant bugs this is really a pretty small step I would guess. The risk is not even mainly to the person eating the food pumped full of antibiotics it is to everyone when drug resistant bacteria are evolved through the overuse of antibiotics. Also, 100% All Natural is trademarked? Give me a break.

Nationwide Survey Reveals Most Americans are Unaware They Consume Beef and Poultry Raised on Antibiotics (2003)

“Antibiotic medicines are losing effectiveness on humans due to their increased use in animal feed,” said Margaret Mellon, Ph.D, JD, director of the food and environment program for the Union of Concerned Scientists. “Animals raised in natural environments rarely require the use of antibiotics. Americans who choose meat produced this way are making conscious decisions to ensure that antibiotics will still be working when they or their family need them.” The Union of Concerned Scientists estimates that 70 percent of all antibiotics in the United States are now fed to animals raised for human consumption in order to hasten the animals’ growth or prevent illness amid crowded, unsanitary conditions on factory farms.

Abuse of Antibiotics at Factory Farms Threatens the Effectiveness of Drugs Used to Treat Disease in Humans:

According to the Center for Disease Control, more than one-third of the salmonella poisoning cases in 1997 were found to be resistant to five antibiotics. Drug resistance in campylobacter bacteria, the most commonly known cause of bacterial food-borne illness in the United States, increased from zero in 1991 to 14 percent in 1998.
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The European Union, on the recommendation of the World Health Organization, has banned the use of antibiotics to promote the growth of livestock animals when those drugs are also used to treat people. The Center for Disease Control has agreed with this position, but the U.S. government has failed to reduce the threat that ineffective antibiotics pose to human health. (Lieberman, et.al., 1999)

To reduce serious health threats, the Food and Drug Administration should ban the use of antibiotics to promote livestock growth when those antibiotics are used to treat humans.

Obesity Epidemic Explained – Kind Of

Graphic: percentage of population over 15 with a body-mass index greater than 30, for more see Wellington Grey

Obesity Epidemic Explained – Kind Of

So maybe everyone else already knew this and I am like, bumpkin girl, but I just have to take a moment and point everyone to this USDA research site on the massive inflationary trend in daily caloric consumption over the past three decades.

1970 – Americans ate an average of 2170 calories per day
2000 – Americans ate an average of 2700 calories per day

I don’t think most people know that. It does seem odd to me that so much effort is put into trying to come up with explanations that are much more complicated. Most of the complicated suggestions (usually some explanation that indicates it is some biology issue and not eating to much or exercising too little) don’t explain why there is an increase in the incidence of obesity over time – at least I don’t see how they do. It seems to me the base requirement for improving the health issue of increasing obesity is to have an explanation of what has caused the incredible increase.

I can certainly believe biological issues impact how easy it is to become obese or how difficult it is to maintain a healthy weight. But it seems to me the proportion of the population that is obese has drastically increased over time (or different regions of the globe with a similar genetic makeup) and the logical place to look for an explanation is behavior differences that created this change (not some biological issue that has changed). If 5% of the population was predisposed obesity in 1950 to obesity I can’t see any rational reason to think that has increased to 30% today.

Science Fair Project on Bacterial Growth on Packaged Salads

Recently we have all seen quite a few stories on – Tainted spinach: All bacteria may not come out in the wash. Last year a high school student did her science projected on the problem. Hillel Academy student first tested spinach for science fair by Stacey Dresner

“Last year I heard some rumors going around about how some people were getting sick and scientists thought that the illness was coming from these convenient packaged salads,” explained Kaili, now a ninth grader at the Hebrew High School of New England in West Hartford. “This caught my attention and I decided that I wanted to look more into the issue for my science fair project.”
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In her project, “Quantitative Analysis of Bacterial Growth on Packaged Salads and Effect on Antibiotic Resistance and Nutrient Content,” Kaili investigated several varieties of bagged salad greens.

She tested the bagged greens for bacteria content, and found “extensive growth of bacteria within 24 hours in the fresh “unwashed” samples.”

“I found the highest percents of bacteria in dark, leafy varieties such as spinach and Mediterranean” showing “a correlation between high levels of iron and high levels of bacteria.”

She washed the samples using different cleaning techniques n cleaning with sterile water, cooking with boiling water for five minutes, and using commercial cleaning rinse n water with a pinch of bleach. The only method that killed most of the bacteria was the commercial rinse. The others did not really inhibit bacterial growth.