Corporations, Our Health, and a History of Failed Technologies

Those Who Cannot Remember the Past are Condemned to Repeat It

Humanity has been inventing new technologies since before recorded time; however, not all technologies have proven beneficial. Over the years, there have been many breakthroughs in science, breakthroughs that have also come with unexpected consequences.

DDT

Dichloro-diphenyl-trichloroethane or DDT was first synthesized in 1874, but it wasn’t until 1940 that it came to be used as a pesticide. Paul Muller is the chemist who discovered that DDT was a highly effective insecticide that killed a wide range of insects, including those that spread malaria, plague, thyphus and other diseases. It was inexpensive, persisted in the environment (meaning reapplications were infrequently needed), it was devastating to insect populations, it increased crop yields, and saved lives. It was estimated that in 20 years of use it saved 500 million lives that would have been lost to malaria alone. DDT became a global phenomenon and Muller was awarded the Nobel Prize.

Because of its widespread use, the harmful effects of DDT became impossible to ignore. Although warnings about DDT’s harmful effects came from scientists as early as the 1940s, it wasn’t until Rachel Carson’s book, Silent Spring, published in the 1960s that the public became concerned about its environmental impact.

DDT works by interfering with the nervous system. Girls exposed to DDT before puberty are five times more likely to develop breast cancer later in life. Workers accidentally exposed to DDT have reported prickling sensations in the mouth, nausea, dizziness, confusion, headache, lethargy, poor coordination, fatigue, vomiting, and uncontrollable tremors. As toxic as DDT is to humans, it is far more devastating to wildlife. It became clear that DDT bio accumulates in the bodies of animals and people, and if it were to be continued to be used in the U.S., many species of birds were headed for extinction, including the bald eagle, America’s national emblem. One of the first acts of the Environmental Protection Agency was to ban the use of DDT in the U.S.

Lead and Leaded Additives

Lead is a malleable, corrosion resistant, inexpensive, and easily obtainable dull colored silver-grey metal. Lead is usually extracted from the mineral galena. Lead has been in use since the days of the Roman Empire. Before we began using it, most of the lead was safely tucked away beneath the Earth’s surface, but industrial activities have resulted in drastic increases in the levels of lead that are found in the environment.

Lead has been used in paint, piping, pewter, pottery, insecticides, hair dyes, and as an anti-knocking additive in gasoline. Lead is still used widely in plumbing, and many cities in the U.S. still have 100% lead pipes. Lead is used in ammunition, batteries, cosmetics, pigments, cable sheathing, weights (for lifting), weight belts for diving, some types of glass, and in materials used to protect against radiation. Lead is also used to store corrosive liquids.

Lead is harmful to nearly all forms of life. It is toxic, teratogenic (disrupts the development of an embryo or fetus), and carcinogenic. Very harmful amounts of lead can still be odorless, tasteless, and invisible. Even small amounts of lead can cause a reduction in IQ, and an increased risk of stroke, heart attack, headaches, nausea, abdominal pain, insomnia, fatigue, and many other health conditions. Most scientists agree there is no such thing as a safe level of lead in the human body.

CFCs

Chlorofluorocarbons, better known as CFCs, were once thought of as a scientific miracle. CFCs are nontoxic (previously utilized refrigerants were very toxic) and nonflammable chemicals comprised of carbon, chlorine, and fluorine. CFCs were widely used as refrigerants for freezers, refrigerators, and air conditioners. They were also used in fire extinguishers and aerosol sprays. At their peak, a million metric tons of CFCs were produced annually, with over a billion dollars in sales.

It took a while for the problem with CFCs to be discovered. They seemed to be perfectly safe, after all, CFCs remain stable and inert until they reach the upper atmosphere or stratosphere. Prof. Rowland and Dr. Molina showed that once UV radiation strikes CFCs, a series of chemical reactions begin. Chlorine is released from CFCs. These chlorine atoms destroy ozone in catalytic reactions. A single chlorine atom can have this effect for decades, destroying thousands upon thousands of ozone molecules.

CFCs have settled in high concentrations over over the South Pole. Their reactivity with ozone is dependent upon exposure to UV radiation, and of course, a high degree of exposure happens every spring and summer (September through February for the Southern hemisphere). This hole in the ozone layer is so large that it extends all the way over Antarctica and southern South America. This affects thousands of people. Antarctica has a research-based community, which varies from 1,000-4,000 inhabitants. The South American cities of Ushaia (pop. 60,000), Punta Arenas (pop. 123,000), and Rio Gallegos (pop. 98,000), and the Falkland Islands are all regularly affected by the reoccurring hole in the ozone layer. At times, the hole widens affecting northern population areas including Rio Gallegos, Puerto Santa Cruz, and Rio Grande which affects an additional 200,000 people. Safely going outside in these areas during times of decreased ozone means wearing extensive protective clothing and goggles, or risking skin cancer, cataracts and damaged DNA. Most inhabitants opt for the extensive protective gear.

PCBs

Polychlorinated biphenyls or PCBs are a group of man-made chlorinated organic compounds. They are oily liquids or solids with colors ranging from clear to yellow. PCBs had a number of industrial applications and they were widely used in electrical equipment and as lubricants. Invented by the Swann Chemical Company in 1929, their manufacture was quickly taken over by Monsanto, after Monsanto bought Swann Chemical Company in 1933. Then Monsanto became the sole manufacturer of PCBs until the EPA banned their manufacture in 1979.

PCBs can cause skin lesions that can last years, and it is a probable carcinogen. PCBs can damage the liver, immune system function, and endocrine systems. Internal documents show that Monsanto knew about these harmful effects for decades, but instead of discontinuing their manufacture, Monsanto hired scientists to conduct fraudulent studies. Monsanto doesn’t deny that PCBs have contaminated everyone and everything in the entire planet. Instead they argue that since PCBs are everywhere, there’s nothing to worry about.

Asbestos

Asbestos refers to a group of six naturally occurring silicate minerals: actinolite, amosite, anthophyllite, chrysotile, crocidolite, and tremolite. Asbestos is made up of thin fibrous crystals, and these fibers are composed of millions of microscopic fibrils. Asbestos was once in high demand in the Western world due to its remarkable characteristics: Asbestos is an excellent insulator. It doesn’t conduct electricity. It is highly fire resistant. It absorbs sound, is phenomenally durable, flexible, and inexpensive to produce. Asbestos was used in a wide variety of applications from shipbuilding to construction, plastics, textiles, cigarette filters, and many other uses. Despite its known health risks, asbestos is still in high demand in Asia and Africa. Asbestos is banned in 50 countries worldwide, but not in the U.S. and Canada, though both countries now restrict its use. More than two million metric tons of asbestos is produced annually.

Studies have linked more than a dozen different diseases to asbestos exposure including asbestosis and many different types of cancer, especially lung cancer, mesothelioma, and asbestos-related pleural effusions. According to the World Health Organization, asbestos is still responsible for an estimated 43,000 deaths annually.

Flame-Retardants

According to the U.S. Fire Administration, more than 3,000 Americans died from fires in 2011. There have been many different efforts over the years to reduce the number of deaths by fire in the U.S. Not all of them have been successful.

Substances treated with flame-retardants ignite more slowly than untreated substances, but the difference is minimal. And when these treated substances burn, they produce twice as much smoke, six times as much carbon monoxide, and ninety times more soot. People rarely burn to death in fires. The smoke, soot, and carbon monoxide usually kill them.

The flame retardant chemicals used in furniture, electronics, and textiles are remarkably similar to many pesticides that are used. As a matter of fact, some pesticides and flame-retardants are the exact same chemical. Not all flame-retardants present a serious health risk, but organohalogen and organophosphorous flame-retardants do. DDT is a organohalogen, and like DDT, these chemicals persist in the environment and bio accumulate in the food chain. Flame-retardants have been found in polar bears in the North Pole and in Tasmanian devils in the South Pole. They have been found in animals all over the world. These chemicals have contaminated the entire planet. Unfortunately, they can cause a number of health problems including: cancer, endocrine disruption, hypothyroidism, hyperactivity, reduced IQ, and other neurological impairments. These chemicals are also reproductive toxins in both males and females. Furniture made with these chemicals contains 5% flame-retardants, by weight. Unfortunately they are not bound to treated substances. They off gas as dust in your home and are then ingested through hand to mouth contact. Children and pets are fond to have higher levels of these chemicals in their bodies than adults.

Conclusion

No technology is above reproach. When criticizing technologies new and old, counter arguments are often shrouded in attacks on the individual instead of the critique. All too often we hear accusations like “you’re anti-science!” even when it is the scientific method that has shown these technologies to be flawed. As our technology progresses, so must our understanding of technology. Not all technological advancement is progress. In fact, some technologies cause far more problems than they solve.

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Five Awesome Organic Foods that Pack More Punch than Supplements

Without a doubt, supplements are needed in today’s society. We’re on the go. It’s difficult to get everything our bodies require in a day. Sometimes, no matter how hard we work at it, we’re still deficient in something, and not all of us can afford a personal trainer. Supplements can help provide total wellness though getting these essential nutrients from the food we’re already eating is usually best. Here’s a look at five awesome organics that are loaded with what your body craves, so you can receive the benefits as nature intended.

Kale

Along with spinach, kale often tops the list of healthy greens, though kale is lower in oxalates, so nutrients are absorbed better. For each 100-gram/ 50-calorie portion of kale consumed, you’ll receive:

  • Vitamin C (200% of the RDA)
  • Vitamin A (300% of the RDA)
  • Vitamin K1 (1000% of the RDA)
  • Calcium
  • Copper
  • Magnesium
  • Manganese
  • Potassium
  • Vitamin B6
  • Fiber (2 grams)
  • Protein (3 grams)

Try Kale: People often have an easier time incorporating kale into their diet when it’s in a smoothie. Try mixing it up in a blender with juice and berries.

Garlic

There are more than 200 varieties of garlic, and the cloves are known for containing allicin. Interestingly, it seems to work like a natural defense system for the plant, fighting off fungi. Allicin is a favorite among those who seek natural cures because it’s believed to have antimicrobial and antibiotic properties. It’s been touted as a cure for infections, an aid for acne, and some studies have suggested that it lowers blood pressure and cholesterol. On top of this, garlic contains:

  • Calcium
  • Copper
  • Manganese
  • Potassium
  • Selenium
  • Vitamin B1
  • Vitamin B6
  • Vitamin C

Try Garlic: While garlic comes in nearly everything these days, it’s almost always cooked. Freshly chopped garlic can be added to cool pasta or spread on bread with butter, but it tends to flow better when added to fresh-made salsa or guacamole.

Blueberries

Antioxidants are high on the list as to what makes blueberries an awesome organic food. They’ve been linked to everything from cancer prevention to memory enhancement, and they’re 100% tasty. On top of this, blueberries contain all sorts of other things that lead to a healthier body, including:

  • Calcium
  • Folate
  • Iron
  • Magnesium
  • Manganese
  • Phosphorous
  • Potassium
  • Vitamin B6
  • Vitamin C
  • Vitamin K1
  • Zinc
  • Fiber (3.6 grams per cup)

Try Blueberries: A recipe isn’t needed for blueberries because they’re fantastic on their own. However, they can also be tossed on top of cereal or mixed into a smoothie.

Eggs

A single egg can contain more than five grams of protein, making it a staple on tables around the world. Though it was once believed that the cholesterol found in eggs led to high cholesterol in the blood, experts now say that trans fats and saturated fats, which are commonly consumed with eggs, pose a far bigger risk. Considering the whole host of beneficial vitamins and minerals that are found in eggs, they’re worth including in ones’ diet.

  • Biotin
  • Calcium
  • Cephalin
  • Folate
  • Iodine
  • Iron
  • Lecithin
  • Phosphorous
  • Selenium
  • Thiamine
  • Vitamin A
  • Vitamin B12
  • Vitamin B5
  • Vitamin D
  • Vitamin E
  • Zinc

Chocolate

Cocoa and dark chocolate rank high on the list of antioxidant-rich foods. One of the problems is that it’s often diluted and loaded with sugar. Milk chocolate, which is commonly consumed, isn’t as healthful as  dark chocolate with 70-85% cocoa content. In addition to the antioxidants, cocoa has:

  • Copper
  • Fiber
  • Iron
  • Magnesium
  • Manganese

Try Cocoa: Organic cocoa powder can be added to a smoothie to make it feel even more like a dessert. Dark chocolate squares can be eaten as-is, or melted over blueberries for a truly decadent treat.

Conclusion

Each of the foods listed here can be incorporated into a diet with ease, as there are versatile and organic varieties found in most modern markets. While their non-organic cousins contain the same nutrients, organic options don’t contain the pesticides, antibiotics, and growth hormones that a person doesn’t need. Moreover, several of the items detailed here landed on the Environmental Working Group’s list of foods that contain high amounts of pesticides when grown conventionally.

If you don’t have easy access to organic produce, you might consider purchasing yours online through a delivery services such as Organics Live. If they don’t deliver in your area, chances are, someone else does.

Our featured image comes from this Beet Pickled Eggs + Kale Salad recipe.

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The Holy Trinity of Modern Day Housing: Environmentally Friendly, Sustainable, and Energy Efficient Houses

We no longer worry about whether our home is keeping up with the Joneses. These days we are more concerned with our impact on the planet and future generations.

The environmentally friendly home that’s sustainable and energy efficient has become the sought after ideal. But finding or creating the “holy trinity” (environmentally friendly, sustainable, and energy efficient) house isn’t a simple matter. This guide will help steer you in the right direction. To give you a kick start of inspiration, I’ve also included a couple of examples of funky and stylish houses that tick the green boxes.

Choose Your Location Wisely

“Location, location, location,” is an apt usage of the phrase when it comes to building an environmentally friendly home. A wrong choice can have catastrophic consequences for your dreams of an environmentally friendly and energy efficient home.

For example, think about whether there will be a place for solar panels to get plenty of sunlight. Consider air drainage and wind currents if you’re thinking about wind turbines and your gardening options. If you plan to have a plot of organic veggies, select a site that will be suitable for growing foods.

Install Solar Panels

Don’t think that just because you’re making your home environmentally friendly you’re going to be losing out financially. These days, you can actually save money by going green.

Solar panels are a perfect example. They used to be prohibitively expensive, but it’s now cheaper to install solar panels than it is to buy the average car. Solar can provide as much as 85% of your home’s energy. It’s a no-brainer for those looking to be a little more eco-friendly.

Focus on the Roof

When it comes to the roof of a green home, most people limit their thoughts to the aforementioned solar panels. But making your roof green goes beyond that. For example, did you know that white roofs are the most energy efficient? This all goes back to the lesson you probably had while in grade school. White is a reflective color, which means the hot sun rays won’t impact your home as much. This in turn keeps down air conditioning costs by keeping your home cooler during the summer.

Insulating Your Home

If you want to get close to net-zero performance, insulation is a key factor. You can keep your bills low by ensuring your home doesn’t lose energy in key places. For example, you can use GreenFiber Cocoon to insulate your home. This eco-friendly solution is made almost entirely from recycled newspapers that have been treated with a natural fire retardant to ensure safety. It’s also super practical for existing homes, as you can simply blow the material into walls through very small holes.

Do You Need the Space?

Many of us dream of large and spacious homes, but this is often in direct contrast of the eco ideal. Small homes are far easier to keep energy efficient and they’re also far more manageable.

A small overall space doesn’t necessarily mean that you’ll feel cramped or boxed in. Architects and designers know that people are asking for homes that fit the environmental bill, which means that many seemingly compact homes are actually surprisingly spacious inside.

Use Eco-Friendly Materials and Products

Building a sustainable and environmentally friendly home isn’t always easy, especially when most companies don’t place planet earth at the top of the priority list. But luckily the pot of options is growing increasingly larger.

Paint: When choosing your new home’s paint, always go for a brand that is low in VOCs (volatile organic compounds). These chemicals are incredibly harmful to both you and the environment, but, unfortunately, they are still quite common in your average pot of paint.

Reclaimed & Recycled Materials: Many people hold the misconception that recycled or reclaimed products won’t look as “nice” as their brand new equivalents. These days, however, the recycled trend has given us funky products that end up being excellent talking points over a dinner party. For example, why not use a doormat made of wasted float rope? Or how about a lamp made out of agricultural waste? You can even buy stools made of a mixture of sand, bacteria, and urine!

Steel: Steel is an ideal building material for several reasons. It’s incredibly resilient (It won’t rot or twist. It’s termite resistant). It has an impressive strength to weight ratio. And it is very versatile.

Steel is also an environmentally friendly choice. Its lightweight nature means little of it is required compared to other material. Steel is also 100% recyclable and will go the distance It’s extremely unlikely you’ll ever need to replace or do any structural work to houses built with a steel framework.

Energy Star: When buying electrical products for your home, always look for the Energy Star. This guarantees that your chosen item is energy efficient, which can make a huge difference to the amount of energy your home uses.

Energy Star products are now common. Most are affordable and perform to perfection. In other words, there’s no excuse!

Examples of Awesome, Sustainable Homes

Sustainable homes aren’t yet the norm, but they’re no longer rare futuristic sights or impractical pipe dreams of the eco-friendly. There are countless examples across the globe of homes that aren’t just soft on the environment, but also have the wow-factor and are sustainable to boot.

Waste House in Brighton, UK was Built entirely (well, almost) from discarded waste. This Brighton abode is the seminal example of the sustainable home. It’s amazing what 20,000 toothbrushes and 4,000 DVD cases can do!

Energy Neutral Residence 2.0 in Amsterdam, the Netherlands, is the perfect weapon to the argument that style and sustainability can go hand in hand. Its insulation is based on a NASA prototype and uses a discarded tree as part of the design. An on-site wind turbine provides the little energy used.

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Natural Cleaning Solutions For Your Home

Cleaning is crucial in any home, but regular cleaners take their toll on the environment. Instead, wouldn’t it be nice if there was a cheap, effective way to do housework without using harmful chemicals? Fortunately, there is! And most of the items you will need are already in your home.

Lemon Deodorizers

When it comes to natural cleaners, the humble lemon is your best friend. Why use expensive lemon scented fragrances when a real lemon does just as good a job? Simply take a lemon, cut it in half and leave one half with the cut side exposed (preferably in a dish). Not only will this hide odors, you’ll get a fresh lemon scent wherever you place it.

Vinegar Spray

Vinegar is highly acidic, which makes it useful for cleaning dirt on a variety of surfaces. More specifically, it’s great for cleaning windows and polishing metal. If you have a spray bottle, you can create a mixture that’s 3 or 4 parts water and 1 part vinegar. Then, simply use the spray as you normally would – you’ll quickly find it’s no trouble at all to remove various tough stains around the home.

Peace Lillies

A plant is just a plant right? Wrong – plants having many uses in the home, often acting as natural filters. Not only will you help oxidize the room, plants can absorb some of the harmful agents in the air, making them a great companion to lemon deodorizers. Better yet, try using a peace lily where possible. Peace lilies are great at preventing mold, and it’s always better to prevent a difficult task where possible!

Boiled Potato Water

The next time you boil potatoes, don’t throw out the leftover water. This water has a combination of a high temperature and the starchy extracts left from the potatoes. As a result, its perfect for cleaning silver, whether its cutlery or ornaments. Just make sure to use it when its hot. ( It can always be reheated, of course.)

Nut Shells

As a more unusual solution, Indian nut shells are great for washing a variety of things. It’s no surprise then, that they’re often called soap nuts in some parts of the world. Crush around 2oz of shells in a 3-5 cups of water. Bring the water to the boiling point to create a simple soap. This can be used to wash glasses, dishes, counters, and the car! You can even use this soap in the dishwasher, or just add a few of the shells in as they are. You can also put the shells in a bag and throw it in with the laundry.

Baking Soda

If you bake, chances are you have a spare bag or box of baking soda. If you’re not planning a cake anytime soon, it makes a great all-purpose cleaner, similar to vinegar. Mix 4 spoons of soda into one warm cup of water for an effective agent, perfect for surfaces and kitchen appliances. As with any cleaning chemical, use it with a cloth or wipe and you’ll have no trouble at all.  It also works well as a scrubbing agent. Shake it on a surface and use a wet rag to scrub.

Ground Coffee

If you are a coffee drinker, you have the makings of a good dish scrubber. Using an elastic band or string, use your cleaning cloth to make a ‘bag’ full of coffee beans. The rough texture, combined with warm water and the natural ingredients inside coffee make for an effective scrubbing assistant – perfect for tough dishes!

As an added bonus, you can sprinkle used coffee grounds outside, around the perimeter of your house to repel ants and other insects and you can put coffee beans in plant pots and other areas where pests might gather.

Natural Oils

Various types of natural oils have additional cleaning applications. For example, peppermint, tea-tree, lavender, and even eucalyptus oils all make effective bacteria killers. This makes them ideal for use in the kitchen. Due to their potency, you need only add a few drops of such an oil to a 50/50 mixture of water and white vinegar. On a similar note, the various plant-based oils used in cooking – such as sunflower or olive oils – are great at removing gritty dirt. Add a few teaspoons of salt to these vegetable oils to great a basic paste. Then, simply rinse with hot water and scrub away!

Salt

Salt is, of course, a natural product, and it’s course nature makes it great for scrubbing or scouring. This is best used for dishes, as the rough nature of salt helps to break away dirt, yet it won’t scratch precious glassware. It also works well on stubborn surfaces, such as wooden counters and the dreaded oven. So don’t be afraid to add a little salt when dealing with difficult stains.

Lemon Scrub

Finally, there’s one more use for lemons! Aside from being a good spray and deodorizer, you can also use it as a simple scrub. Squeeze and rub a lemon onto your cleaning cloth and then use it as you normally would. This acts just like a cleaning agent – thanks to the acidic, citric nature of the fruit – and doesn’t harm the environment.

Conclusion

As you can see there are more than a few ways to keep your house sparkling clean without harming Mother Nature or your family’s health. The next time you’re ready to reach for a cleaning product, take a look in your shelves first. You might just be pleasantly surprised.

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The Vegan Diet: Why It Is a Big Deal

Recent studies show that more and more people in the U.S. are choosing to reduce or give up meat in their diet because of the growing body of evidence linking meat consumption to obesity, digestive problems, heart disease, some types of cancer, type 2 diabetes, stroke, arthritis, and early death.

What is the problem with meat? Most people eat conventional factory farmed meat, which may have risks due to the presence of chemicals or diseases.  On top of that, most people eat way too much of it. Americans consume 60 percent more meat that Europeans and 4 times more than other developed countries. One study found that meat-eaters are 27 percent more likely to die early and 20 percent more likely to die of cancer.

Out of an estimated 16 million vegetarians, (5 percent of the population) about 8 million people are vegan. So, when people give up meat, they either switch to a vegetarian diet (no meat but the diet includes eggs and dairy) or the new trend, which is vegan (no meat, or dairy, or animal-derived products).

Like the featured image? Check out the collard green wraps recipe here.

Why Do People Eat Vegan?

There are usually 3 reasons why people choose a vegan diet:

  • to protest the exploitation/cruelty of animals by the agricultural industry
  • to reduce the environmental costs of agriculture
  • to improve their overall health and live a healthier life

To Protect Animals

Many people choose a vegan lifestyle because they are against the exploitation of animals by the agriculture industry. Vegans believe animals should not be used against their will and made to suffer and die as resources for human needs.

Vegans believe animals are sentient beings with rights not unlike humans. Vegans are against animal testing, large animal breeding factories, and poultry, cattle, and dairy operations where animals are often kept in less than ideal conditions. There are reports of animal cruelty in many livestock operations. Ten billion animals are slaughtered every year for human consumption in the U.S.

Protect the Environment

Vegans are against the environmental costs of livestock agriculture, including the use of large amounts of land and water, use of chemicals like pesticides and fertilizers, topsoil erosion, and pollution. According to the EPA, chemical and animal waste runoff pollutes more than 173,000 miles of rivers and streams annually and is the nation’s leading cause of impaired water quality. Nearly 20% of worldwide pollution is attributed to the meat industry.

Resource use is a concern to vegans. It is estimated that it takes 40 calories of fossil-fuel energy to create every 1 calorie of feed-lot beef in the U.S., but it only takes 2.2 calories of energy to create plant proteins.

In addition, 70% of the grain produced in the U.S. is used to feed animals raised for slaughter. Livestock animals consume five times as much grain as is eaten by the population.  According to a Cornell University professor of ecology, David Pimentel, if that same amount were used to feed people directly, nearly 800 million people could be fed globally.

Researchers at Loma Linda University in California have concluded that consumption of meat and dairy should be drastically reduced in order to cut the environmental footprint (use of resources). They rated vegetarians and vegans as requiring 30 percent fewer resources.

To Improve Overall Health

Statistics show that most Americans eat an overabundance of foods that are high in fat, sugar, and the added chemicals contained in processed foods.  The vegan diet is designed to eliminate many of the health risks associated with meat consumption, (such as higher risk of disease) and increase consumption of healthy raw foods like vegetables, nuts, grains and fruits. Vegans (and vegetarians) are known to have lower cholesterol levels, lower blood pressure, lower body/mass indexes (less fat), and lower rates for type 2 diabetes, heart disease, and cancer. So, the vegan diet, when combined with a healthy exercise lifestyle, especially for those who actively work out or compete in athletic events,  produces healthier people.

Why is Vegan Better?

A vegan diet can be healthier than a conventional diet for many reasons.  Vegan foods include whole grains, a variety of vegetables, fruits, and beans, that are rich in essential vitamins, contain lots of needed fiber, are low in fat, and contain no cholesterol. Calcium is derived from eating vegetables like broccoli, kale, collard greens, tofu, fortified juices, and nut milks (soymilk, almond milk, etc.). Iron is obtained from eating things like chickpeas, spinach, pinto beans, and soy products.  Vitamin B12 (which does not occur naturally in plants) can be supplemented in pill form or in products that are fortified with it. Most fruits and vegetables contain essential ingredients like carbohydrates, vitamins, folate, minerals like magnesium and potassium, antioxidants, and phytochemicals (carotenoids, anthocyanins) which help prevent disease.

Some people believe they cannot eat vegan because they won’t get enough protein, but vegans get protein from many sources. For example, green vegetables like kale, broccoli, seaweed, peas, and spinach are good sources of protein and so are various kinds of beans like lima, black, pinto, edamame, and lentils. Grains are another way to get protein and these include brown rice, whole wheat bread, pasta, quinoa, and bulgar. Nuts such as peanuts, pistachios, almonds, cashews, and walnuts are protein rich. Vegans also eat lots of berries, (strawberries, blueberries, etc.) because they contain antioxidants and phytochemicals.

The Problems with Meat, Dairy, and Fish

Meat

The standard American diet is usually centered around red meat. But when red meat is  consumed in excess quantities, it can cause a person to have higher than normal levels of cholesterol and saturated fats. Diets rich in animal fats are associated with higher risks for obesity, heart disease, type 2 diabetes, osteoporosis, hypertension, and several types of cancer.  Red meat also contains carnitine, which causes hardening of the arteries, and studies show that increased carnitine is associated with increased  cardiovascular disease. A meat diet may cause an excess of iron, which studies show can increase your chances for Alzheimer’s disease and colorectal cancer. Most of the processed meat (lunchmeat) is unhealthy because it contains carcinogenic compounds.

The FDA reports that foods high in protein such as meat, poultry, and seafood can cause outbreaks of foodborne illnesses like E.coli and salmonella. Additives are used in the meat industry to enhance the color and appearance of meat, like pink slime and meat glue, which have questionable health benefits.

The EPA estimates that 95% of pesticide residue in the American diet comes from meat, fish, and dairy products.

People on a meat diet have shorter lives and more disability later in life, according to author Michael F. Roizen, M.D., author of “The Real Age Diet”. He says animal products clog your arteries, give you less energy, slow down your immune system, and increase the rates of cognitive and sexual dysfunction.

Dairy

Recent studies are showing that as many as 75 % of the world’s adult population may be lactose intolerant, which can cause a number of health problems. Milk products like cheese and yogurt have been heavily promoted as part of a healthy diet in the U.S. for many years, and only recently has evidence been coming out to the contrary. High intake of dairy products can raise an individual’s cholesterol levels which can lead to obesity, digestive problems, and heart disease. The problem comes from the combination of animal products derived from unhealthy animals and a diet high in refined sugar.

According to Dr. Mark Hyman, M.D. of the Institute for Medical Functional Medicine, dairy consumption has not been proven to increase athletic performance. It does not protect bone strength and may even reduce it. And he says dairy products can increase a man’s risk of prostate cancer by 50%.

Dairy animals are often given supplemental steroids, growth hormones, and antibiotics, all of which may pose health hazards to humans. There has been concern over whether these additives can cause cancer in humans, but the scientific evidence is inconclusive.

Fish

Fish, although high in protein, can contain varying amounts of carcinogens like PCBs and DDT and also heavy metals like mercury, arsenic, lead, and cadmium. These contaminants are linked to cancer, reproductive problems, and neurological deficits.

Conclusion

With all the growing evidence pointing to the health hazards associated with a meat-centered diet, it is no wonder that more people are adopting a vegan (and vegetarian) diet. The benefits are obvious for anyone who wants to live a longer and healthier life. And, with the number of people eating vegan, it is not surprising that an increasing number of restaurants catering to vegetarians and vegans, and there are also numerous meat and dairy substitutes now available to consumers.

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Most Influential Women in the Organic Food Movement

The popularity of the organic food movement is spreading like wildfire. Who should we look to for future growth and encouragement?

Women Playing a More Active Role

The organic food movement is undergoing a revolution. Typically a male-dominated field, the food supply industry is seeing a rise in the number of women who are not only farming, but making their voices heard about issues related to the foods we eat.

The change shouldn’t come as a surprise, really.

One health expert and influential business leader, Monica Eaton-Cardone, pointed out: “In many situations, it’s women who represent the largest section of consumer spending, and yet, the majority of people making decisions in merchant companies are men.” Eaton-Cardone says that when women influence the decision-making process you see more appropriate, faster solutions to problems.

Some of the rising stars of the organic food movement are the ones who have raised awareness of the topic, either by building a platform to speak from or by using their existing platform to educate others. Let’s meet some of them.

Clare Leschin-HoarClare Leschin-Hoar

Clare Leschin-Hoar has built a following and a reputation by focusing her writing on the issues surrounding the convergence of the environment, food, and health.

A national writer, speaker and moderator, she has waded into the complicated waters of sustainable seafood and fishing to bring insight and thought into an emotionally charged topic.

She’s covered some of this generation’s toughest food questions: antibiotics in food production, food waste, and regulations for food suppliers. Her work has appeared in publications such as The Guardian, Scientific American, and Time.

Follow her: twitter

Carey GillamCarey Gillam

Reuter’s reporter Carey Gillam doesn’t shy away from the tough topics related to farming. She focuses on genetic engineering, reporting on issues surrounding GMOs, Monsanto, and DuPont.

Despite pressure from her opponents, Gillam strives to be fair in her reporting and refuses to avoid asking tough questions of both sides of an issue. Her work can be found on C-Span and in the Washington Journal, to name a few.

Follow her: facebook twitter

Melanie WarnerMelanie Warner

Author of Pandora’s Lunchbox: How Processed Food Took Over the American Meal, Melanie Warner is a freelance reporter for the New York Times. Her career as a food science writer began when she questioned how an individually wrapped slice of cheese could remain the same for years.

A former business reporter, she used her investigative skills to look into the inner workings of the food industry and was horrified by what she found. Her years of research into the new realities of food science have helped bring to light the true nature of processed food and have helped fuel the cry for a return to “real food.”

Follow her: facebook twitter

Vani HariVani Hari

According to Time Magazine, Vani Hari (author of The Food Babe) is one of the most influential people on the Internet. Food activist, blogger and author, Hari has come under fire for her activism regarding food science.

Her interest in food science began after a health scare related to her diet landed her in the hospital. Determined to change her eating habits, she started investigating the food she ate and shared her findings on her blog. Since her beginning, Hari has amassed a huge following: a single tweet from her account can garner over 50,000 signatures on a petition in a matter of hours.

Critics claim she specializes in pseudoscience, using scare tactics to propel the public to action, while supporters point to her successes as proof of her legitimacy. Either way, she is bringing attention to the issues of food science on a national level.

Follow her: facebook twitter

Conclusion

Historically, the food industry has operated largely unchecked, even as the idea of food merged into food science. Writers such as the ones named above are working to turn the public’s attention to this phenomenon, demanding answers and raising awareness to what is happening behind the scenes at farms, grocery stores, and laboratories across the nation.

If you truly “are what you eat”, these women are making sure you know exactly what you’re becoming.

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Foods You Can Grow and Store All Winter – The Lowdown on Storage Crops

Eating local is something many of us strive for, but it can be easier said than done. We are at the mercy of the growing season for whatever local fresh produce is available and at the mercy of our work schedules for the time to track it down.

Farmers markets and local farm stands are a great place to find in-season fruits and veggies during a good part of the year, but busy schedules and weekend obligations can make regular market shopping difficult. The reality for many of us is that quick trips to the grocery store on the way home are what we can manage.

Some stores will carry local produce when they can, but most of the year it is imported from other regions. Additionally, prices are often higher for local because small farmers can’t offer stores the same wholesale margin as giant corporate farms. Those of us who garden can only enjoy meals from dirt to plate for so many months before the growing season ends.

Still, we know how important it is. We know that buying from local farms strengthens our local economy. We know we reduce our impact by supporting sustainable agricultural practices and reducing the distance our food travels to reach us. This is why we need to know more about storage crops.

Storage Crops to the Rescue!

Storage crops are foods that will last most of the year under the right conditions and include foods like potatoes, onions, shallots, garlic, root vegetables, winter squash, and pumpkins. The right conditions may seem daunting and mysterious, as root cellars have become something in our grandmother’s stories of the past, but just because you don’t have a root cellar doesn’t mean you can’t keep storage crops through most of the winter.

I have used my garage, pantry, attic, and closet to store local staples and had great success. Sure, some things only make it to April, but there’s enough produce growing again by that time that it really doesn’t matter. You can make the most of a single trip to the farmers’ market or a local farm stand in the fall and stock up a store of these crops at excellent prices. It takes a little planning, but there are many creative ways to keep your food supply local year round.

Potatoes

People have been raising families on potatoes for centuries. They’re versatile, they’re nutritious, and they’ll keep for months. They are easy to grow and don’t require a lot of garden space. There are even creative options like vertical potato cages that allow you to keep layering as the foliage climbs upward. If you don’t have room for gardening, or have a larger family than you can grow enough potatoes for, many farmers offer them at discount bulk prices as a storage crop. The important basics are storing them in a cool, dark, well-ventilated place; 50 to 60 degrees is your target temperature. Cellars and basements are ideal, but covered boxes in the garage, or bins in the bottom of your kitchen cabinets will keep them for quite a while. You can make a lot of different local meals centered around potatoes in the middle of the winter, which makes them a storage crop staple. Depending on the variety of potato, storage conditions, and outside temperatures, potatoes will keep up to 6 months.

Onions

Let’s face it. Almost every recipe calls for onions, so stocking up on your own local supply of this vegetable is going to take you a long ways towards a more local year-round diet. Much like potatoes, farmers will offer discounted prices on bulk quantities in the fall, so calculate how many onions you think you might use per week and do the math to find out how many pounds you need. Onions need cool, dark, well-ventilated storage conditions, but unlike potatoes they need to stay a little more dry. I like to store my onions in baskets, mesh bags, or hanging braids in my attic. Garages are also a fine place, but cellars and basements can lead to spoilage. Under the right conditions, onions will keep up to 6 months.

Garlic

Garlic is one of those foods that doubles as a medicine and overall health booster, so I try to put it in as many dishes as I can. Garlic is easy to grow and doesn’t require a lot of garden space, and I have managed to grow my entire garlic supply for the year for quite a while now.

This year I planned ahead and grew extra to plant as the following year’s garlic seed so I wouldn’t have to buy it. Garlic can be grown, cured, and braided for hanging storage, or it can be purchased from a farmer in bulk. You want to store it pretty much the same way as onions. Because it can be stored hanging in long braids, it doesn’t take up much room and adds a festive look to your storage area. You can easily get away with never buying garlic from the grocery store again. You can easily get away with never buying garlic from the grocery store again. Under the right conditions, hardneck garlic varieties will keep up to 10 months and softneck garlic varieties will keep up to a year.

Winter Squash and Pumpkins

I heard something in the news recently about the expected canned pumpkin shortage for the coming year because of this past spring’s wacky weather in the Midwest, so now is a better than ever time to start buying and storing local pumpkins and winter squash. This is a fun crop to stock up on, because it can involve an October trip to the pumpkin patch. Usually farms with a u-pick pumpkin field will also offer a variety of squash in their farm stand. As long as there is a stem left on them and they are kept below 60 degrees, with low humidity, squash can keep until the following summer in your garage, attic, closet, or sometimes just sitting out on your kitchen counter. They are more prone to spoilage than the other storage crops, so it is important to sort them regularly and eat the ones that don’t look like they’ll make it. The great bonus thing about having a lot of storage squash is that every time you cook one, you can roast the seeds as a healthy snack. Depending on the variety, storage conditions, and outside temperatures, pumpkins and winter squash will keep up to 8 months.

Storage Crops are Winter Staples

Once you get in the habit of planning winter meals around the storage crops you have on hand, you will find yourself with a delicious, nutritious, local and seasonal diet. Potatoes provide plenty of potassium, iron, B6, and fiber. Onions are high in Vitamin C, B6, essential minerals, and fiber. Garlic is rich in calcium, magnesium, iron, potassium, zinc, selenium, antioxidants, and Vitamin C; and also provides anti-microbial and anti-bacterial properties. Winter squash and pumpkins are a straight up superfood, offering high levels of beta-carotene, Vitamin C, Vitamin D, antioxidants, polysaccharides, and fiber. Let’s also not forget the seeds, offering a powerhouse of nutrients in a tiny, crunchy package.

There are even a few other veggies that will keep as storage crops with a little ingenuity. Root vegetables like carrots, parsnips, turnips, and beets will keep for months in the refrigerator or a bucket of moist sand. Apples can keep for months if stored in a cool place and sorted regularly for rot.

Remember that the lack of a root cellar is not holding you back. There are a lot of storage options that mostly fit the criteria and will give you months of local meals. Now that you know the low-down on storage crops, it’s the perfect time of year to get out there and stock up. You will thank yourself for it in January.

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