Healthy animals mean a healthy environment, right? What about concentrated animal feeding operations (CAFOs)? These “factory farms” must be cancerous to the environment.

This all seems like common sense, but our common sense can sometimes lead us in the wrong direction.

Gassy Cows and Global Warming

Many studies point to the fact that the production of beef pollutes the atmosphere with more greenhouse gases than the production of any other food. This is because cows are ruminants — a type of animal that acquires nutrients from plant-based food by fermenting their food in a specialized stomach. Because of this fermentation process, cows burp, fart, pee, and poop persistently throughout the day, which adds more greenhouse gases — like methane gas and nitrous oxide — to the environment.

Although fluorinated gases that are commonly used as refrigerants and aerosol propellants are the most potent and longest lasting greenhouse gasses, methane gas and nitrous oxide still have a 25 and 300 times greater impact respectively on global warming than carbon dioxide. Cows and other ruminants also eat plenty of oxygen-producing, carbon-dioxide-absorbing plants.

The Case Against Raising Healthy and Happy Cows

At this point, you may be thinking that cows that live long and healthy lives on pasture are bad for the environment, and you are not alone. Dr. Bill Ripple is a prominent ecologist known for his work researching the roles of large carnivores in ecological systems around the world, and he agrees with you.

Ripple took his expertise to climate change and found that pastured cattle contributed two to four times more greenhouse gases to the atmosphere than cows raised in CAFOs.

This isn’t even the worst of it. Cattle have also been found to destroy ecosystems with their grazing. In 1990, the U.S. Fish and Wildlife Service banished grazing cattle from a 278,000-acre refuge called Hart Mountain to try to restore the ecosystem that was presumably destroyed by grazing cattle. After two decades, trees, shrubs, and flowers flourished providing a beautiful environment for birds, antelopes, and other species to thrive.

This suggests that healthy and happy cows destroy the environment in multiple ways. They produce potent greenhouses gases with their inefficient digestive system and make it hard for ecosystems to thrive. But what do you do if you want to have a big juicy steak and stop global warming?

Bill Ripple’s findings suggest that you should get that steak from a sick and diseased cow that is confined to a jail cell and has a shorter lifespan. Or just give up steak all together and become a vegetarian or vegan. Problem solved!

Hold on, what about all of the cattle? Even if we don’t eat them they will still be grazing, burping, and farting. Should we — dare I say — kill them?

The Bigger Picture: Joel Salatin and Sustainable Farming Practices

The amount of methane emitted by fermentation is the same whether it occurs in the cow or outside.” – Joel Salatin

That’s a brief excerpt from Joel’s rebuttal to the assertion that sustainable grass-fed beef is bad for the environment.

Joel Salatin is the owner of Polyface Farms in Virginia — a farm that produces pasture-raised, beyond organic beef, pork, poultry, eggs, and rabbits.

In his rebuttal, Joel continues by explaining that “…wetlands emit some 95% of all methane in the world.” If you were to fact-check his statement you’d find it to be true, which suggests that if you are going to blame happy and healthy livestock for global warming, you should blame nature as well. Better yet, blame your trash, too — it should know by now not to produce methane gas.

But still, according to Dr. Ripples, findings at Hart Mountain, Salatin’s farm should be struggling to maintain lush green pastures. Although this may be true for other farms that Salatin claims are under “neanderthal management”, Polyface farms uses many different methods like rotational grazing to get the most out of the land while keeping it lush and fertile.

Regardless of what Joel Salatin says, CAFOs are still known to be a much more efficient use of land, and the animals they produce add much less greenhouse gas to the atmosphere due to their shorter lifespans.

Should we just give up on raising happy and healthy livestock?

CAFOs are a NONO

It is a fact that CAFO beef produces less greenhouse gas emissions than grass-fed beef, but this reductionist approach to climate change leaves out many other factors.

For example, animals raised in CAFOs are usually fed GMO soybean, GMO corn, and GMO grain feed. GMOs themselves may not be an issue for the animal (which is debatable), but these GMO crops are covered in pesticides. These pesticides contaminate the meat, the soil, and the water, while the synthetic fertilizers that are used contribute a substantial amount of nitrous oxide — the second most potent greenhouse gas — to the atmosphere.

These growing practices deplete the soil of its nutrients and mycorrhiza ( soil probiotics), which causes us to use more pesticides and fertilizers to yield the same amount of food. These poor farming practices contribute 75% of all the nitrous oxide found in the atmosphere.

The way that animal waste is handled in CAFOs is also a problem that contributes excess nitrous oxide and methane gas to the atmosphere. The manure and urine often accumulate into a “poo lagoon” that contaminates the soil and water with pesticide and antibiotic residues, methane, and nitrous oxide.

When we consider all of the evidence, both Bill Ripple and Joel Salatin are right. Pasture-raised cattle — without a doubt — produce more greenhouse gases than any other animal. But — at the same time — livestock can be raised in a way that is much better for the environment (as a whole) than CAFO-raised livestock.

The beyond organic farming practices that farms like Polyface and White Oak Pastures use are making it possible for this to happen — making it possible to have healthy meat, healthy humans, and a healthy environment at the same time.

Must Read: Understanding and Detoxifying Genetically Modified Foods

The Future of Food Production

Joel Salatin is ahead of his time when it comes to farming. He uses ingenious methods that work together with nature to create healthy meat and a healthy ecosystem.

For example, instead of letting the manure and urine sit in “poo lagoons” and contaminate the water, it is used as a natural soil fertilizer. The bugs and pests that are attracted to the manure and urine are then eaten by the chickens, who act as natural “pesticides”. This helps maintain the health of the soil and foliage while reducing the amount of methane gas and nitrous oxide that is released into the atmosphere. Joel also moves the animals to different pastures so they do not overgraze specific plots of land. By doing things in this way, he maximizes efficiency and maintains a healthy ecosystem.

As Joel Salatin’s methods — and the methods of many other farmers like Will Harris at White Oak Pastures — continue to evolve, we will be able to ensure a happy and healthy life for us, the animals, and the environment without the need for CAFOs and mono-cropping.

But we still didn’t figure out how to stop global warming, and the solution is not to keep cows from burping, farting, pooping, and peeing.

Related: Permaculture Agriculture – The Transition to a Sustainable Future

The Real Cause of Global Warming

Although this article focuses heavily on the effects that meat production has on the environment — here’s the punchline — agriculture (including livestock) only contributes 9% to the total greenhouse gas emissions.

This is why you can’t blame the cow for burping and farting so much — the problem is us.

We dug out fossil fuels that weren’t a part of the environment anymore and added them back to the atmosphere at such rapid rates that we are causing the planet to change just as rapidly. Even 7.5 billion cows burping and farting at the same time couldn’t do that.

The solution to global warming doesn’t solely rely on our meat consumption. Saving our planet requires a multi-faceted approach.

How To Stop Global Warming

It all starts with using less electricity and gas and using more energy from renewable resources. Rather than driving to the gym to get your exercise, combine exercise with other activities you will do anyway. To conserve electricity, use natural light or lights that are powered by a hand crank or the sun.

When it comes to food, buy the highest quality food that is as local as possible. High-quality, bio-dynamic, or beyond-organic foods are much better for your health and the health of the environment, and eating local ensures that less gas will be used to get the food to your house. But what about meat?

When it comes to eating meat, moderation is key. Meat — without a doubt — is packed with nutrition, but most of us consume much more meat than is necessary.

An NPR article from 2012 found that the United States had the second highest meat consumption in the world — consuming 270.7 pounds per person every year. This works out to 3/4 of a pound of meat per day. But how do we know how much meat is enough?

According to the Food and Agriculture Organization of the United Nations — “…to effectively combat malnutrition and under-nourishment…” — they suggest consuming 20g of animal protein per person per day.

This means that eating around 1/4 pound of lean meat or fish or 3 eggs a day is just enough to prevent some vitamin and mineral deficiencies. It would be even better for the environment, however, to limit your consumption of beef and replace it with other animal proteins that have the lowest environmental impact like eggs, mussels, and oysters.

A Better Lifestyle for You and the Environment

Let’s make the complex topic of climate change simple. Here are some practical steps you can use to build a life that is healthy for you and the environment:

• Source all of your foods from local organic farms
• Combine your daily exercise with practical tasks to cut down on gas and electricity
• Get all of your fruits and vegetables from beyond organic and/or bio-dynamic farms
• Get all of your animal products from sustainable farms like Polyface or White Oak Pastures
• Limit your animal protein servings to a quarter pound of meat a day
• Eat most of your animal proteins from animals that have the lowest environmental impact like eggs, mussels, and oysters.
• Reuse, repurpose, and recycle as many food scraps as possible to limit the amount of methane produced by landfills. To find out how, read our article on how to reduce food waste.
• Limit your use of air conditioners (especially in cars) and aerosol sprays to reduce the amount of fluorinated gas that accumulates in the atmosphere.
• When cooking your food, follow the suggestions here, Does Meat Cause Cancer? Yes and No…

By making as many of these adjustments as we can, we will improve our health, animal health, and environmental health — so that we can clean up the mess that we created.

Recommended Reading:

• Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance
• How to Cure Lyme Disease and Virtually Any Other Bacterial Infection, Naturally
• Textile Industry’s Health and Environmental Impacts – What Are You Wearing?
• Can Progressive, Cutting-edge Organic Agriculture Feed Everyone?
• My Journey into Organic Farming

Sources:

• Joel Salatin responds to New York Times’ ‘Myth of Sustainable Meat’ — Grist
• No, Grass-Fed Beef is Not Better for the Planet — Forks Over Knives
• Why Go Organic, Grass-Fed and Pasture-Raised? — EWG
• Meat Consumption — FAO
• Understanding Global Warming Potentials — EPA
• Overview of Greenhouse Gases — EPA
• Ruminants, climate change and climate policy — Climate & Clean Air Coalition
• A Nation Of Meat Eaters: See How It All Adds Up — NPR
• Meatifest destiny: How Big Meat is taking over the Midwest — Grist
• How much does animal agriculture and eating meat contribute to global warming? — Skeptical Science
• Main sources of fluorinated gas emissions — What’s Your Impact

Roughly half of all of our seafood is from farmed sources. That isn’t inherently a bad thing. Farmed fish seems like a logically, responsible consumer choice. The problem is that modern agriculture’s ability to slowly strip away as many nutrients from our food as possible while making our food toxic, and causing irreversible environmental damage, is not exclusive to land.

Wild-caught seafood is also problematic. Hopefully, we all know how bad the condition is in our oceans. In addition to overfishing certain species to the point of potential food chain collapse, wild caught seafood frequently comes with mercury or PCBs (an industrial chemical). For those who like to eat fish or appreciate an omega-3, DHA brain boost, is does our current seafood model offer anything left to enjoy or worth preserving?

Here’s Where You Are

Much like land-based agriculture, the best way to ensure the quality of your seafood is to do it yourself or get it from a trusted individual or company (although the latter is less likely). Unlike agriculture, opportunities to exercise personal seafood quality control are few and far between. Many don’t live near water, and those that do should be cautious of eating local fish due to PCBs, mercury, DDT, and other chemical runoff. You could farm your own tilapia…but this isn’t feasible for almost everyone. With those eliminated, the question is: farmed or wild caught?

The Elephant Under the Sea

Much time has been spent discussing the differences between farmed and wild caught fish, and everyone agrees that farm raised fish is fattier than wild caught. From a health standpoint, fatty acids are the best reason to eat fish. But this doesn’t mean that farm raised fish are better for you, as the fatty acids in tilapia are primarily omega-6s and an excess of those are more likely to increase cardiovascular risk than boost brainpower. Farmed fish are also fed a completely unnatural diet from grain to chicken meal to other fish meal to other animal waste products. This often results in fattier, less nutritious seafood with more chemical residues than wild caught fish (though wild caught fish does have high levels of mercury). Neither option is a slam dunk, but farmed fish are more likely to cause long-term health issues.

Seafood Safety List

There’s really no way to eat guarantee that your seafood dinner will be healthy and sustainable, though most seafood falls into one of three categories – safe and sustainable, unsafe, or unsustainable.  Safe and sustainable seafood is the best possible type of seafood to consume, as it is less likely to have high levels of mercury, PCBs, and harvested in a way that doesn’t damage the ecosystem.

Safe and sustainable seafood is the best possible type of seafood to consume, as it is less likely to have high levels of mercury, PCBs, and is harvested in a way that doesn’t damage the ecosystem. Location matters quite a bit when looking for sustainable fish populations, but some of the more common examples of this category include:

• oysters (farmed or not)
• Pacific sardines (wild caught)
• Atlantic mackerel (wild caught)
• clams (farmed or not)
• Alaskan salmon

Unsafe fish are fish that are likely to have high amounts of mercury and PCBs and should be avoided. These fish are generally bigger in size, as their longer lifespan allows for a greater build-up of contaminants. They are not necessarily sustainable, but some of these fish include:

• shrimp
• swordfish
• tilapia (farmed)
• Atlantic cod
• shark
• big-eye tuna
• ahi tuna
• Atlantic salmon (farmed)

Unsustainable fish are the fish that are overfished, in danger of disappearing or cause environmental devastation through the way it is harvested. It’s debatable whether any seafood is truly sustainable at this point. Regardless, some of the worst offenders when it comes to sustainability are:

• Chilean sea bass
• all tuna
• orange roughy
• red snapper
• Greenland halibut
• swordfish
• Atlantic sea scallops

The most popular fish at your average fish counter are usually shrimp, tuna, salmon, and tilapia. None of those are an ideal choice. The ideal choice is likely something smaller, wild caught, and from fisheries in the Pacific. But that can be difficult to find at the local fish counter. Finding sustainable and healthy seafood is already a difficult and time-consuming prospect. Is it likely to get better or worse?

What Sustainability Looks Like

Here the biggest seafood issue today: sustainability. Sustainability is choosing seafood that brought to market while considering the long-term health of that particular species and the overall health of the ocean. There are several organizations, like Seawatch or the Marine Conservation Society, dedicated to determining which seafood will have the least impact on ocean health. But right now that doesn’t really make a difference. For our fish consumption to be at a level the ocean can sustain, at least one out of every two people needs to stop eating seafood completely. Until that happens, there really isn’t a guilt-free way to enjoy seafood.

Related Reading:

• The Way We Used To Eat – The Real Paleo Diet
• Top 5 Foods that Detox Heavy Metals and Toxins – With Protocol
• Mercury Fillings, Root Canals, Cavitations – What You Need to Know
• How To Detoxify and Heal From Vaccinations – For Adults and Children

Sources:

• The Best Fish for Your Health and the Earth – Mercola
• This is Why You Need to Stop Eating Tilapia ASAP – Goodfullnes
• The Seafood You Should and Shouldn’t Eat – ABC
• What You Need to Know About Farm-Raised Vs. Wild-Caught Fish – wtop.com
• Gone Fishing … But is Your Catch Safe to Eat? – Mother Earth News
• Unsustainable Fishing – WWF
• Red List Fish – Greenpeace
• Suzuki’s Top 10 Sustainable Seafood Picks – David Suzuki Foundation

“I do know how your president now has decided to jeopardize your budget, your initiatives, as he is extremely skeptical about climate change.”

These are the words that the newly elected president of France, Emmanuel Macron, used to empathize with American entrepreneurs and scientists as he welcomes them to France to continue their work on climate change, renewable energy, and other technologies that could help our planet.

He ends the video by saying, “France is your nation.” It is hard to not to trust the man and his desire to implement solutions to global warming, but before we jump to conclusions let’s develop a better understanding of what Macron is all about.

After a tumultuous election process filled with protests against both candidates, Macron will be taking over as the youngest president in French history, but don’t let the numbers fool you. Although he garnered 66.1% of the vote, the French people may have simply been voting for the lesser of two evils, an election process that sounds a lot like what Americans experienced during the United States presidential election of 2016.

However, unlike President Trump, Macron is attempting to unite the left, right, and center by recruiting people to government based on “their experience, their competence, what they have done and not for what they represent or their political weight.” Even former president of the United States of America, Barack Obama, endorses Macron for his liberal values and how he appeals to people’s hopes rather than their fears.

Based on what Macron said in his video to American scientists and entrepreneurs, it is hard not to agree with Obama’s point of view. Macron is not only providing solutions for France, he is also addressing the concerns of many Americans.

Macron may be the spark of positive change that France, the European Union, and the United States need.  However, it is important to remember that words are just words. Until these words become actions, we can only hope that Macron is the antidote to Trump’s climate change ignorance and a saving grace for climate change scientists and entrepreneurs.

Sources:

• As Le Pen and Macron Fight for Presidency in France, Unions Are Split — The New York Times
• Barack Obama endorses Emmanuel Macron for French presidency — The Telegraph
• Macron wins French presidency, to sighs of relief in Europe — Reuters
• What happens now Macron has been elected France’s president? — The Guardian

In the United States, there are 6.3 million households with very low food security and over half a million people without shelter.

And yet, one out of every four calories intended for human consumption is never actually eaten. More than 20 pounds of food per person are thrown out and sent to landfills every month. Organic waste is the second highest component of landfills, and it produces massive amounts of methane. Methane traps 28 to 36 times more heat in the atmosphere than carbon dioxide, accelerating the process of global warming. When toxic substances in the landfills leak out into our soil and waterways landfills also poison plants, animals, the environment, and humanity.

It’s time we all do our part by reducing food waste.

Repurpose, Regrow, and Recycle

Each one of us can turn our own trash into a treasure by repurposing it, regrowing it, or recycling it.

1. Repurpose

That part of the plant or animal that you thought was useless may be filled with nutrients that your body needs. For example, common food scraps like beet greens, carrot greens, potato greens, and leek tops are packed with similar, and often times, more vitamins, minerals, and health-promoting compounds than the part of the plant that we commonly eat. Beet greens and potato greens can be used just like any other green, in salads, steamed, or sauteed, and carrot greens can be added to dressings and sauces like chimichurri and pesto.

When in Doubt, Dehydrate

If you don’t have the time to prepare these greens or you want to donate your leftovers to a food bank or homeless shelter, dehydrate them. Put the beet greens, carrot greens, leek tops, or any other greens that you will not be eating in your dehydrator at low temperatures (around 100 degrees Fahrenheit) until they are crisp. These dehydrated vegetables will last for up to a year. In fact, if they are stored in a cool, dry place (around 54 degrees Fahrenheit is ideal) and that has a very low moisture content, they can last for up to a decade!

These vegetables can be re-hydrated, eaten as chips, or turned into a powder by blending them together. Having your own greens powder will make it much easier for you to add greens to soups, salads, dressings, sauces, and smoothies. The same can be done with extra herbs as well.

Preserve Your Fruits Too

You can also use a dehydrator to preserve fruits that you won’t have the chance to eat. Simply blend the fruit together with some flax seeds or chia seeds until it becomes a thick, apple-sauce-like consistency and dehydrate it until it becomes fruit leather. This fruit leather can last from 6 months to a year, as long as it is stored in a cool and dry place.

Don’t throw out your organic lemon peels or orange peels either. You can turn your organic citrus peels into a natural vitamin C supplement. Simply cut them into pieces, dehydrate them, and blend them into a fine powder. Add this powder to smoothies, soups, dressings, sauces, or salads for an extra health boost.

Related: Homemade Vitamin C

Nothing Supersedes These Super Seeds

Avocado seeds can also be dehydrated and blended into powder. Adding a tablespoon or two of the seed powder to your meal may improve your cholesterol levels, and can be useful in the treatment of hypertension, inflammatory conditions, and diabetes. These seeds have also been found to have insecticidal, fungicidal, and anti-microbial properties. Other nutritious seeds like squash, sunflower, and pumpkin seeds can be saved, dehydrated, and eaten as well.

Dehydrating your vegetables is a simple and easy way to turn some of your most common food scraps into simple snacks and nutritious additions to meals. But what about the waste created from eating meat products?

Related: Things Health Nuts Do With Their Food

Bones and Organs

Muscle meat, like chicken breast and steak, is the most commonly eaten part of the animal, and yet it is the least nutritious. Yes, that burger is packed with complete protein and some vitamins & minerals, but you are missing out on the bones and organs, which can be the most nutrient dense part of the animal.

The bones and cartilage can easily be turned into a nutritious bone broth that provides you with minerals and amino acids that promote the health of your bones, heart, muscles, skin, and nervous system.

When it comes to organ meat, the most nutrient dense is beef liver. 100 grams of beef liver contain more vitamins and a greater amount of those vitamins than 100 grams of apples and 100 grams of carrots combined.

Before you throw out the bones and cartilage from that chicken, steak, or duck, simmer them in water for 8 to 24 hours and you’ll have a nutrient dense broth that you can drink or use as a base for soups. And don’t discard the organ meats either. There are plenty of recipes online that you can use to make them into a nutritious meal. If you are not a fan of eating liver, you can blend it up, dehydrate it, put it into capsules, and use it as a dietary supplement.

However, don’t just trust any meat products. Factory farms torture the animals, unhealthy animals produce unhealthy meat, and these practices are destroying the environment as we know it. For a multitude of reasons, please make sure that you are sourcing your meat and bones from farmers that use sustainable methods and treat their animals humanely.

Related: The Healing Effects of Bone Broth and How To Make Your Own

Egg Shells

If you are looking for a natural supplement that actually improves bone health, then don’t throw away your egg shells. Instead, wash them, dehydrate them, and grind them in a coffee grinder. This will provide you with a fine calcium-based powder that you can put in capsules or add to smoothies that may treat and prevent osteoporosis and improve bone and cartilage health.

Related: Homemade Calcium and Magnesium

2. Regrow

Many of the vegetables and herbs that we eat can easily be regrown without seeds. Sweet potatoes, potatoes, lettuce, celery, garlic, ginger, onions, fennel, cilantro, basil, oregano, cilantro, turmeric, and many other popular vegetables and herbs can all be regrown, providing you with an abundance of produce to feed you, your family, and those in need. If you end up growing too many vegetables, you can always donate your produce to soup kitchens and/or dehydrate the greens and herbs. Check out How to Regrow Your Favorite Herbs and Save Lots of Money. Also, click here to find a food bank near you, and Click here to find a homeless shelter near you.

3. Recycle

Even when you apply everything you have learned to repurpose and regrow your food scraps, you will still end up with some waste. Instead of throwing it out and sending it to a toxic landfill, start your own compost pile or just add those scraps to your soil to give your plants nutrition right away.

Related: 5 Cost-Effective Ways To Home Container Gardening – DIY

Here are examples of food items you can use to instantly nourish your soil and plants:

• Coffee grounds are an excellent source of nitrogen, which is an essential component of chlorophyll and protein that allows the plant to thrive. Mix them into the soil for best results.
• Eggshells give the plants their protein. Crush your eggshells into tiny pieces and scatter around your plants. They are also excellent pest repellents. Slugs and snails have difficulty climbing over the shells and onto the plants.
• Banana peels have potassium,  which helps plants bloom profusely. And like eggshells, banana peels are pest repellents. To use them effectively, cut your banana peels into small pieces and bury them two to three inches deep to provide sustainable nutrition and pest defense for the plant. You can also rub the inside of the peel on the leaves of the plants to repel pests even more
• Citrus peels can be chopped up and scattered in the garden to keep your plants free from cats and dogs that try to use your garden as a litter box.
• Garlic can be buried around your plants to ward off different types of garden pests.
• Miscellaneous Food Scraps like fruit and vegetable peels and pulp can be buried directly in the ground near plants or between the rows of your garden. This keeps the soil rich, plants healthy, and pests away. The scraps will also feed earthworms, which greatly improve the health of the soil. Make sure you bury the food scraps deep enough in the soil so that they don’t attract critters and pests.

There are also a couple things that you should avoid putting in your garden including:

• Meat
• Bones
• Cheese
• Grease and oils
• Dog and cat litter
• Diseased plants

These attract animals and pests that will eat your plants before you can.

Putting It Into Practice

Think about what you can apply to your life right now. Are there some egg shells lying in your trash that could go into your garden? Are you wasting fruits and vegetables because you don’t have a dehydrator?

Implement whatever you can with whatever resources you have, and check back with this article again to apply something new every week. If you know of another way to re-purpose, reuse, or recycle your food waste please comment below or on social media, so we can let more people know.

By re-purposing, reusing, and recycling your food waste, you can heal the environment, nourish yourself, and feed the people that need nutrient-dense food the most. And when we unite our small efforts together, we can make big change happen.

Recommended Reading:

• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula
• Your Guide to Root Vegetables – Health Benefits, Recipes, and More
• Homemade, Vegan Nut Milk Recipes and More

Sources:

• Food Waste: The Facts — World Food Day USA
• Avocado (Persea americana) seed as a source of bioactive phytochemicals. — NCBI
• Home Dehydrated Food Shelf Life — Modern Survival Blog
• Easy, Homemade, DIY Fruit Leathers (How To + Recipe) — The Full Helping
• Liver: nature’s most potent superfood — Chris Kresser
• Eggshell calcium in the prevention and treatment of osteoporosis. — NCBI
• Home Composting Tips: A Guide to Composting Yard & Food Waste – Mass.gov
• Using Food Scraps In Your Garden — Off The Grid News
• Hunger and Poverty Facts and Statistics — Feeding America
• Basic Information about Landfill Gas — EPA
• 2016 State Of Homelessness — End Homelessness

It’s so easy to get food – just go to the store, find what you want, come back home, prepare it, eat it, and repeat. But what if you just had to go to your windowsill?

Although many fruits and vegetables won’t fully grow on your windowsill, many of your favorite herbs can easily be grown in your house and your garden, so you will always have an abundance of herbs available.

Herbs will not provide you with all the calories that you need to survive, but they are packed with what you need to thrive. They have more vitamins, minerals, phytonutrients, flavonoids, and phenolic compounds than almost any other fruit or vegetable, which make them flavorful and medicinal at the same time.

Featured image credit and cool DIY project: Window-Mounted Hanging Herb Garden

How to Grow an Abundance of Herbs

In this article, we will focus on how to regrow herbs from kitchen scraps with as little effort as possible. It all starts with buying the herbs that you want to grow from your local organic grocery store, and if you are successful at growing them you will never have to buy your favorite herbs again.

Reocmmended: How to Eliminate IBS, IBD, Leaky Gut

Mint

This herb is most commonly consumed as herbal tea, but it also can be added to dishes like raw carrot salad or cacao-based deserts to make it more flavorful. Mint may help relax your gastrointestinal tract, improve the health of your nervous system and immune system, and prevent cancer. To grow it yourself and get all of these benefits, all you need is a healthy mint stem with leaves.

Here’s how you grow it:

1. Pick a healthy 3-inch stem with leaves from your bundle of mint. Remove the lower leaves for use in your recipe, but leave a couple healthy leaves on top.
2. Put the stem in a glass of water on a windowsill that receives plenty of light. When the water starts to look murky, dump it out, and replace it with fresh water to keep your plant healthy. Your mint will develop roots within a couple of weeks.
3. Once your mint’s roots have grown in, plant it in a pot with soil and water it enough to keep the soil moist.

Tips:

• Choose an indoor or outdoor location where it receives morning sun and afternoon shade.
• Mint spreads easily and can take over your garden, so it’s best to grow it in its own pot.
• Harvest the mint leaves before it flowers.
• Extend your harvesting season by pinching off the flowering buds as they appear.

Lemon Balm

Lemon balm is a member of the mint family and comes with many of the same health benefits as mint. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion.

Follow the same steps as you do to grow mint.

Tips:

• It grows best in full sun and will tolerate shade.
• It prefers slightly moist soil.
• It will die back to the ground in freezing weather, but regrow from the roots in spring.

Basil

Another member of the mint family, basil is one of the most popular herbs used in cooking across cultures. Not only does it make sauces, curries, and even watermelon taste better, it also fights bacteria, viruses, and chronic diseases.

Here’s how you can grow it:

1. Take a 4-inch basil cutting right below a leaf node, and remove the leaves off of the basil cutting about 2 inches from the end.
2. Put it in a glass of water and keep it in your house where it can get sunlight throughout the day.
3. Change the water every few days.
4. When the roots grow 2 inches or longer in about two to four weeks, put it in a planter where it can get direct sunlight.

Tips:

• Grows very fast in 80 to 90 degree Fahrenheit weather.
• Harvest leaves by pinching them from the stems after the plant has reached 6 to 8 inches.
• Harvest all the basil before the first frost.
• Freezing basil best preserves its flavor.
• Always cut leaves from the top of the plant to encourage more leaf growth and to discourage the plant from seeding.

Rosemary

Most of us can tell when rosemary is around because of its potent fragrance, but do you notice the cognitive boost the smell can give you? Studies show that the smell of rosemary can improve our quality of memory and increase our alertness. The positive effects only increase when we consume rosemary because of its potent antioxidant activity. Add about a 1/2 teaspoon of rosemary to your roasted vegetables and you can increase their flavor while you boost your cognitive function.

To regrow your rosemary:

1. Snip a sprig of rosemary from 2-3 inches off the top of a healthy rosemary sprig.
2. Use the lowest leaves for cooking and keep the others that are further up on the sprig.
3. Place the sprigs in a small glass with the stem fully immersed in water on a windowsill. Change the water every few days and rinse the stems at the same time.
4. After about 2 months you will begin to notice roots coming from your rosemary sprig. Give the roots about 1 to 2 weeks to sturdy up before you plant them in soil.

Tips:

• Rosemary takes time to grow. It should pick up speed in its second year.
• Make sure it gets full sun and light, although partial shade is fine.
• Let the soil dry out between watering.
• Use mulch to keep roots moist in summer and insulated in winter.
• Prune dead wood from the plant in the spring.

Thyme

Thyme has anti-inflammatory properties, making it the perfect herb to fight off diseases that are linked to inflammation like heart disease, asthma, arthritis, Crohn’s disease, Alzheimer’s disease, cancer, diabetes, and Parkinson’s disease. Simply put it in your soup, stew, or roasted vegetables to infuse your food with delicious flavor.

Rosemary and thyme grow similarly at first. You can start growing your thyme and rosemary in the same cup. However, once you are ready to plant them, put them in separate pots or areas of the garden. Thyme will grow faster then rosemary, and will need to be pruned by one third in the spring. It requires full sunlight just like rosemary.

Parsley

Parsley is packed with Vitamins C, A, and K. It also contains a flavone called apigenin, which can destroy cancer cells. To make the most of this herb you can add parsley to your vegetable juices or smoothies, or have it in salads, dressings, sauces, or soups.

Here’s how you can grow it at home:

1. Cut a stem of parsley to around 3-4 inches long and leave a few leaves on the top for regrowth.
2. Place it in a glass of water in a sunny spot on your windowsill.
3. Transfer it into a pot with soil when roots appear.

Tips:

• Parsley is a biennial, which means it grows for two gardening seasons then dies. The first year is when it produces the leaves that we commonly eat, and in its second year it goes to seed.
• It grows well with annuals, perennials, and herbs in full sun or partial shade.
• Don’t eat the leaves when the plant begins to flower, they will be bitter.
• You can eat the parsley root as well. Cook it after its sliced or cubed like you would prepare turnips or parsnips.

Cilantro

One of the most pungent smelling and tasting herbs, cilantro is filled with  phytonutrients, flavonoids, and phenolic compounds that may help rid the body of toxic heavy metals like lead and mercury. It is also a good source of vitamins A & K, calcium, magnesium, and potassium. Add it to guacamole, salsa, or sauces to give them more flavor, or juice it and add it to your favorite vegetable juice.

Although cilantro grows better from seed, you can still grow a full plant in a few months from a cilantro stem cutting. Simply follow the same steps as you do to regrow parsley.

Tips:

• Cilantro thrives in full sun and grows faster than most other herbs.
• Harvest by cutting the leafy stems near ground level
• Avoid cutting more than one-third of the leaves at one time.
• For maximum flavor, chop the leaves and add them to your meal at the last minute.
• To preserve flavor, store cilantro by freezing it in cubes of water or oil.
• Let the plant self sow its own seeds and regrow itself or dry the coriander seeds and use them in curry, poultry, relishes, and pickles.

Sage

Sage is a natural antiseptic with preservative and bacteria-killing abilities. It adds a delicious flavor to almost any meat dish, and it can also be brewed as a relaxing tea.

Here’s how to grow it yourself:

1. Cut a 1-2 inch long stem. Remove all leaves except the top ones.
2. Place in a glass with the stem fully emerged in water. Place on a sunny windowsill and after two weeks roots should appear.
3. Plant in soil.

Tips:

• It grows well in medium to full sun indoors or outdoors.
• Let the soil dry between watering.
• For the richest concentration of their aromatic oils, harvest sage leaves in the morning, after the dew has dried.

Oregano

Oregano was revered as a symbol of happiness by the ancient Greeks and Romans, and for good reason. It contains antioxidants and phytochemicals that fight off common happiness destroyers like infections, inflammation, and cancer. Add to your favorite sauce or salsa, or you can use it as a medicine to kill off infections by drinking it as tea or making your own oregano oil.

Oregano is also one of the easiest herbs to grow at home:

1. Cut a stem measuring 2-3 inches long; just below a leaf node. Remove all leaves except for the ones on the top, and cut off all flowers.
2. Place the cutting in a glass with water covering at least one of the leaf nodes.
3. When roots appear within a week, transfer the plant to a pot with soil.

Tips:

• Only water the oregano when the soil is dry to the touch.
• It prefers sun with a bit of afternoon shade.
• Cut out dead stems in the spring before the plants begin new growth.
• Begin harvesting as soon as the plant is several inches tall.
• The herb has a stronger taste when it is dried than when it is fresh.
• For a big harvest, cut the stems just above the plant’s lowest set of leaves. This stimulates new growth for another harvest in late summer.

Marjoram

Marjoram has one of the most subtle flavors of all the herbs we covered in this article. It is a member of the mint family, and a subspecies of oregano, so it comes with the digestive benefits of mint and the anti-bacterial, anti-fugal, and anti-viral benefits of oregano. This makes it a perfect addition to soups, sauces, and salads, as well as home-made skin care products.

Here’s how you can grow marjoram:

1. Cut a stem a few inches long and remove all the leaves except a few from the top.
2. Place in a glass of water with the waterline fully covering the stem.
3. Transfer to soil when roots appear.

Tips:

• Prefers full sun
• Trim the plants when buds appear to ensure continued growth
• Begin picking fresh leaves as needed 4 to 6 weeks after planting
• Keeps its full flavor fresh or dry.

Lavender

If you want to calm your anxiety, just break off some lavender flowers, grind them between your fingers, and take in its aroma. Lavender is similar to rosemary because one sniff can change your state of being. However, lavender will sedate you and relax you rather then increase your alertness like rosemary.

Lavender also can help calm skin inflammation, so it will be a perfect herb to add to your homemade soaps and lotions. If you think you’ll like the taste of lavender then you can add it to roasted rooted vegetables and your favorite sweets like cookies, chocolates, and frozen deserts. Lavender goes especially well with honey.

Here’s how you can regrow lavender at home:

1. In the spring, Cut 3-4 inches from the soft, pliable tips of new growth on a lavender plant.
2. Remove all of the leaves from the lower 2 inches of the stem and then gently scrape the skin off the bottom portion of the stem on one side with a knife.
3. Fill a small pot with a homemade mix of half vermiculite or perlite and half peat moss
4. Stick the lower end of the cutting about 2 inches into the soil and firm the soil so that the cutting stands up straight. Cover with plastic to form a greenhouse-like environment for the cuttings.
5. Remove the plastic when the cutting has roots. This will take two to four weeks.
6. Set the plant in a sunny location and water it when the soil is dry an inch or so below the surface.

Tips:

• Gently tug your lavender cutting to see if it has roots. If it resists the tug then it has roots. (Only tug the cutting once every 3 to 4 days.)
• Put the lavender in a container with adequate drainage. Lavender doesn’t like to be damp.
• It will grow best when it receives 8 hours of sun a day.
• Lavender thrives in warm temperatures.

Garlic

Garlic is delicious to our taste buds and  spectacular for our health. It contains a miraculous compound called allicin, which prevents cancer, boosts our immune system, reduces blood pressure, and improves cholesterol levels. Garlic also helps reduce oxidative stress, heal inflammation, and detoxify heavy metals.

And it’s easy to grow:

1. Separate the cloves from your organic garlic bulb.
2. Plant them pointy sides facing up  two inches deep in the soil (pot or garden.)
3. Harvest when the green tops begin to yellow and fall over. This will be in July or August in northern climates.

Related: Garlic – The Most Amazing Herb On The Planet

Tips:

• Plant it a month before the ground freezes.
• Fertilize it with nitrogen from things like crushed egg shells.
• Cut off any flower shoots to encourage bulb growth.
• After harvest, let the bulbs cure in an airy, shady spot for two weeks.
• Save your largest, best-formed bulbs to regrow in the fall.
• Northern gardeners should mulch heavily with straw for over-the- winter outdoor gardening. Remove mulch after the threat of frost has passed.
• Water every 3 to 5 days from May through June.
• Ensure they get full sun.

Ginger

Ginger is commonly known for its ability to treat indigestion and nausea, but it also contains potent anti-inflammatory compounds that can prevent heart disease and reduce the symptoms of osteoarthritis. You can easily make it into a delicious tea or supplement with a slice of ginger with every meal to promote digestion and gain its other healing effects.

Ginger can easily be grown in its own pot indoors. Here’s how:

1. Find an organic ginger root that is plump with tight skin, not shriveled and old. Soak it overnight in warm water to get it ready for planting.
2. Stick the ginger root with the eye bud pointing up and cover it with 1-2 inches of soil, and water it well.
3. Keep the soil moist, and make sure the ginger is in a reasonably warm area that doesn’t get too much direct sunlight. After a few weeks, you will see shoots popping out of the soil.
4. Small pieces of ginger can be harvested 3-4 months after growth begins. Just cut off what you need and place it back in the soil to regrow.

Related: The Amazing Herbal Power of Ginger

Tips:

• Ginger grows well in partial or full shade, making it a great indoor plant.
• If your root has several eye buds, it can be cut into pieces, and each bud can be placed in a separate pot to produce several plants.
• Ginger thrives in shallow and wide pots.
• If you prefer a larger harvest, take ginger out of the soil when the plant begins to die back, and replant the healthiest looking ginger.
• If you need a slice of ginger, you can slice a piece off at any time and replant it.

What To Do With All These Herbs?

If you put these steps into action you will be rich (in herbs). Each one can be used in a variety of ways, and when you have more than enough you can start donating them or you can make them last for 1 to 3 years by dehydrating them.

Related Reading:

• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula
• Detox Cheap and Easy Without Fasting – Recipes Included
• You Need Sulforaphane – How and Why to Grow Broccoli Sprouts
• Invasive Weeds You Can, and Should, Be Eating – Easy Foraging

Sources:

• Chelation: Harnessing and Enhancing Heavy Metal Detoxification—A Review — The Scientific World Journal
• Biological activities of Lavender essential oil — Phytotherapy Research
• A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.) — Phytotherapy Research
• Aromas of Rosemary and Lavender Essential Oils Differentially Affect Cognition and Mood in Healthy Adults — International Journal of Neur0science
• Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects. — NCBI
• Breast Cancer Effectively Treated with Chemical Found in Celery, Parsley by MU Researchers — MU News
• Effects of Thyme Extract Oils (from Thymus vulgaris, Thymus zygis, and Thymus hyemalis) on Cytokine Production and Gene Expression of oxLDL-Stimulated THP-1-Macrophages — Journal of Obesity
• What Are the Health Benefits of Oregano? — Mercola
• What’s so healthy about basil? — Precision Nutrition
• 11 Proven Health Benefits of Garlic — Authority Nutrition
• Herbs — Bonnie Plants

Monsanto is currently embroiled in a lawsuit from farmers claiming that glyphosate caused their non-Hodgkin’s lymphoma, contradicting the EPA’s finding that the chemical is “…not likely to be carcinogenic to humans.” On Tuesday, documents from the case were unsealed, including an internal email exchange at Monsanto that implies they wrote portions of EPA studies on the herbicide. According to one email, “…we would be keeping the cost down by us doing the writing and they would just edit & sign their names so to speak…” Another email specifically mentions portions of studies that would be ghostwritten by Monsanto employees, as opposed to regulatory agencies.

Suspect Everyone

Federal judge Vince Chhabria, who is based in Northern California and is overseeing the litigation against the company, has indicated that, “My reaction is when you consider the relevance of the EPA’s reports, and you consider their relevance to this litigation, it seems appropriate to take Jess Rowland’s deposition…” Previous documents released in the case included a letter from a long-time EPA employee, alleging that Rowland and other colleagues played “political, conniving games with the science to favor the registrants.” Other emails directly from Rowland indicated that he would quash another assessment of glyphosate from the Agency for Toxic Substances and Disease Registry, among other things. Rowland’s testimony will be key for the plaintiff, as his time as the chair of the Cancer Assessment Review Committee coincides with the release of the EPA memo that disputes the World Health Organization’s classification of glyphosate as probably carcinogenic. A subpoena will likely be necessary to interview Rowland, as he has declined a previous, voluntary request.

The EPA is also concerned about their standing in this lawsuit. Raven M. Norris, the attorney representing them this case,  stated, “The agency has legitimate concerns about being pulled into private litigation…They want to be able to maintain their impartiality.” If the already released documents are any indication, impartiality is already off the table. They are left fighting for plausible deniability.

Monsanto has maintained its defense of glyphosate, and Bill Heydens, one of the alleged ghostwriters, has given sworn testimony about his original emails, claiming, “It was things like editing relatively minor things, editing for formatting, just for clarity, really just for overall readability to make it easier for people to read in a more organized fashion…”. Rowland will hopefully provide the other side of that conversation, but it is likely his testimony will protect the company.

A Vulnerable Position for the Agricultural Giant

Complaints and studies against Monsanto and glyphosate have been piling up for quite some time now. While the WHO has reclassified the chemical after extensive research, the U.S. regulators have lagged behind with a different script. The EPA may be able to claim that they were unaware of this manipulation, though plaintiff attorneys have suggested that the EPA “may be unaware of Monsanto’s deceptive authorship practices.” But there really isn’t a good position here. If Rowland implicates Monsanto and saves the EPA, Monsanto’s $66 million dollar merger with Bayer might be in jeopardy. If Rowland follows the money (history indicates probably) or martyrs himself, the EPA looks incompetent. For the rest of us, we’ll get a better picture of who is pulling the strings when this case is decided.

Recommended Reading:

• Understanding and Detoxifying Genetically Modified Foods
• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• Scientists Against GMOs – Hear From Those Who Have Done the Research
• Why Anti-Vaxxers Don’t Vaccinate
• Vaccines, Retroviruses, DNA, and the Discovery That Destroyed Judy Mikovits’ Career
• How To Detoxify and Heal From Vaccinations – For Adults and Children
• Doctors Against Vaccines – Hear From Those Who Have Done the Research

Sources:

• Monsanto Cancer Suits Turn to EPA Deputy’s ‘Suspicious’ Role – Bloomberg Business
• EPA Official Accused of Helping Monsanto `Kill’ Cancer Study – Bloomberg Business
• Monsanto Accused of Ghostwriting Papers on Roundup Cancer Risk – Yahoo! Finance
• Lawsuit Alleges That Monsanto Influenced the EPA’s Classification of Glyphosate – Organic Lifestyle Magazine

What’s the next phase in omega-3 fatty acid supplementation? If biotechnology and agricultural trading giants like Monsanto, Dow Chemical, and Cargill have anything to say about it, the future is soy and canola.

There is no way to meet the demand we currently have for fish oil.Peru, the world’s leader in fish oil and fish meal production, had a banner year in 2016, getting the highest recorded average price per metric ton. But those record numbers come at a time when production levels have declined 61% from the previous year. The production levels aren’t likely to improve either, as the United Nations reports 90% of the world’s fish are fully or partially overfished. Farm-raised fish are unlikely to be a good source of Omega-3s as they themselves are frequently fed other fish oils to boost their health. We are approaching the point where a big source for Omega-3s, wild-caught fish, will no longer be available, and farm raised fish currently require supplementation instead of providing it.

The Big Business Solution

The demand for fish oil products has created a 2.4 million dollar market, and many big companies have settled on grains as the solution to the problem left by dwindling fish oil supplies. One of the companies with ambitious plans in this area is Cargill, an agricultural trading company based in Minnesota. In a bid to create a fifth of current fish oil supplies, 159,000 metric tons, they’ve earmarked up to half a million acres of Montana farmland to grow their new strain of canola. Projected to be ready in 2020, the canola will contain long-chain omega-3 fatty acids from algae. Dow Chemicals has also jumped on the canola train, although they plan to grow their canola in Canada.

Monsanto, on the other hand, is sticking with what they know – soy. Soybeans are already a  source of ALA (alpha-linolenic acids), and the company’s plan is to develop a soybean specifically meant to be processed into a soy oil for baked goods and soup. Other companies are launching omega-3 products with algae. Archer Daniels Midland in Chicago, a commodities trading and food processing company, created an algae-based product for fish supplementation. TerraVia Holdings Ltd is another company focused on algae, using it to convert sugar into omega-3s.

A Little People Solution

Omega 3 fatty acids are essential to any healthy diet, but other options are out there? Quality fish and fish oil are hard to find and hard to justify from an environmental perspective. Many of the proposed big businesses solutions focus on GMO crops. Both of these options are problematic.

Getting omega-3s in your diet doesn’t have to be all about fish oil. Algae is a great source of omega-3s, and it’s important to get different colors. Green algae like spirulina and chlorella, are a source of EPA. Brown algae like wakame and hijiki are sources of DHA, a key nutrient in supporting a healthy brain. Other vegetable based sources of omega-3s include flax, chia, and nuts, especially walnuts. The acids are also in a number of vegetables like spinach, winter squash, and brussels sprouts, though the amount is much less than what is found in seaweeds, nuts, and seeds.

The World is Not Enough

This is not the only important part of the food chain disappearing. Since the beginning of the twentieth century, close to 75% of plant diversity has been lost. Six different livestock breeds are lost every month. Our gut bacteria has been slowly losing its variety, leaving us more open to disease. From a health viewpoint and an environmental viewpoint, now is the time to look for different, diverse foods. How long will it be before whole nutrients groups disappear from our world like so many plant varieties or members of our gut flora?

Related Reading:

• The Fascinating Bacteria in our Gut, and How it Affects Our Whole Lives
• Scientists Against GMOs – Hear From Those Who Have Done the Research
• Understanding and Detoxifying Genetically Modified Foods
• Monsanto Company Profile
• Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

Sources:

• Grain Traders Prepping Fish Oil Substitutes for Aquaculture, Health Fads – Reuters
• Record Short First Fishmeal and Fish Oil Season in Peru Leads to a Five Year Production Low, Prices Declining Partially Due to Hardship of Companies – Food and Agriculture Organization of the United Nations
• Top 10 Foods Highest in Omega 3 Fatty Acids – HealthAliciousNess
• What is Happening to Agrobiodiversity? – Food and Agriculture Organization of the United Nations