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Healthy Living Healthy Meat Real Food Toxin Alert!

In the Face of the Feed Crisis, Beef Expert Claims Ruminants Can Digest “Anything”

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Yesterday as I was driving home from taking my son to school, a report on NPR about the issues with the rising cost of feeding commercial cattle in today’s wavering economic market made my blood boil.

What I heard made me realize the issues we are having with GMOs in our food supply are compounding due to the fact that the industry which relies almost solely on corn, grain, and soy to feed cattle will stop at nothing to cut costs and convince the public at the same time that these methods and activities are not only safe but necessary to “feed the world”.

It also made me realize the  industrial food industry will also stop at nothing to reassure the public that their far-fetched and wholly unsafe practices are not only just fine but somehow “better for the environment”… including, telling lie upon ludicrous lie to get it done with false science and bad political maneuvering.

“Alternatives” to corn, soy, and grain

The discussion went into how droughts and wildfires, which have ravaged range lands this season, are forcing farmers to look for more “efficient ways” to feed their cattle. According to the report, beef scientist Tim DelCurto from Oregon State University has alternatives for ranchers and feedlot owners that provide lower cost feed now that corn and soy prices are skyrocketing. These include:

“Grass seed straw, distillers grains leftover from ethanol production, cannery waste and potato processing byproducts such as misshapen green beans, carrots and even French fries.”

DelCurto believes that ruminants can easily adapt to other feed and it doesn’t affect their health. He said, “I think one of the unique attributes of beef cattle, and sheep fit this too, unique attributes of ruminant animals is that they can digest virtually anything.”

This month, DelCurto will speak at several University of Idaho Extension classes where he will be sharing these “cost saving tips” with cattle ranchers.

It is this twisted way of thinking which has ushered in the predominance of antibiotic and hormone use in commercial cattle farming today, which has greatly contributed to inflammatory disease in both cattle and humans, including digestive, endocrine, and auto-immune disorders, antibiotic resistance, and super bug bacteria which can’t be managed by normal medical care.

It is beyond shameful that we are allowing our universities to be used to support big agriculture’s agendas, which for decades have had negative consequences for our food system, health, and environment.

Other news reports have been flooding the wires over the couple of weeks about the use of even more unsavory substances for feeding cattle as a way to counter the effects of rising feed costs:

“cookies, gummy worms, marshmallows, fruit loops, orange peels, even dried cranberries”

These substances are being used as alternatives to the starchy corn, soy, and grain feeds used by conventional farming facilities to put weight on cattle. All of these alternatives to soy, corn, and grain are highly processed and many are by-products of the commercial farming, food, and chemical industries…and many of these contain GMOs as well. Really? Cookies and gummy worms?

It should go without saying, but these “experts” and “scientists” have it all wrong.  It’s absolutely unthinkable that anyone calling themselves a caretaker of the environment or steward of the land would even suggest the preposterous notion of feeding cattle these kinds of substances is acceptable. Does it really seem reasonable that animals being slaughtered for meat should be fed these substances? And if they are allowed to consume them, what affect might that have on their health, and our health when we eat the meat from these animals?  Our ancestors would have never agreed to this practice.

These measures used by the food industry are not about taking care of the health and well-being of anything or anyone involved, they are about profits.

The GMO factor

Corn, soy, and grains are not healthy feed for cattle, which are ruminants and are intended to graze on green grass.  Even without the GM component, these feeds cause health problems for animals consuming them. Cattle who eat this kind of feed develop acidity in the digestive tract, and because cattle become vulnerable to disease and sickness, farmers administrate antibiotics.

A recent study showing the results of a life-time of feeding  rats a certain type of genetically engineered corn common in the U.S. food supply looks even more unfavorable. These findings were published in the peer-reviewed journal, Food and Chemical Toxicology, and showed the development of massive tumors in the bodies of rats and also included liver and kidney damage, and premature death. There have been over 30 additional studies showing the presence of toxic or allergic reactions in animals consuming GE foods.

It may seem like if these issues were such a threat, you’d see people dying of premature death everywhere. But consider that rats don’t live very long, their life span is at most 3-4 years. Human life spans are much longer, the average being about 75. The fact is, many people are experiencing chronic health issues that have not been seen before on the scale that degenerative disease is occurring, but are being allowed to continue living through the intervention of drugs, surgeries, and other medical procedures. Genetic engineering is a relatively new development, but GMOs have been in our food supply now since 1996.  The long-term effects of consuming GE foods simply aren’t known yet.

Meanwhile, Monsanto and other seed companies are working night and day trying to get more GM crops approved. Mounting evidence is showing that GE crops are failing to live up to the hype that has been propagated about their “benefits”.

Informed scientists such as Dr. Donald Huber have spoken and written about the dire consequences of chemical-based monoculture crops which degenerate soil integrity. His research shows that GE crops cause even more harm to the soil than conventional farming. GE farming uses the application of broad-spectrum herbicides on the genetically engineered mono-crops, resulting in herbicide-resistant super-weeds.  These plants are just about impossible to destroy. Ronnie Cummins from The Organic Consumer’s Association stated: “Scientists estimate that herbicide-resistant crops planted around the globe will triple the amount of toxic broad-spectrum herbicides used in agriculture”.

It should be easy to see the failure of this chemical system in the destruction of vital soil for supporting life, the lack of diversity in continued monoculture crops, the loss of heirloom and indigenous seeds that have been traditionally saved and planted in successive seasons, and the massive debt piled upon tens of thousands of farmers who use these programs to grow their crops and support their families (and who are beholden to Monsanto and other seed companies due to strict contracts they sign).

The fact is, many countries such as Haiti and others have been bullied by Monsanto and other seed companies into using their seeds for farming. In 2010, Haiti rejected the seeds and burned them. In 2011, GM maize was ploughed under in Hungary, according to Ministry of Rural Development Lajos Bognar. It also happened in Zambia as well. All of these countries have food shortages, but also have serious doubts about the safety of GM seeds.

What’s the alternative?

Joel Salatin, grassfed beef farmer in Swope, VA has explained the virtues of grassfeeding ruminant animals, and pasture-raising other livestock such as pigs. Instead of mass-scale factory farming that pollutes the environment, soil, water, and harms human and animal health, he advocates for smaller-scale farming that utilizes nature to support the ecosystem of the farm. Salatin’s 100 acre organic spread thrives on the symbiotic relationship between the grazing cattle and roaming chickens to provide nourishment to the land and themselves. This type of farming can and does quite well without hormones, antibiotics, pesticides, and GMOs.

Stanley Fishman of Tender Grassfed Meat has an excellent post describing how properly managed grassfed farms can produce healthy meat for people to eat.  Not only can the farms thrive, they can help with water supply issues which are becoming an increasing excuse for chemical and seed companies to engineer toxic alternatives to traditional farming.

“The world’s water supply can be greatly increased by increasing the number of grazing animals, and having them follow proper grazing practices. Not only will this greatly increase the water supply, but it will result in the creation of great amounts of new soil suitable for growing crops, and increase the size and richness of grasslands, allowing even more herds to graze. And the grassfed meat made available by following this path will provide the food that is far more nutrient-dense and nourishing than a plant-only diet.”

There are also other farmers who are finding ways to keep their stock on range lands and grazing, while preserving the ecology, as nature intended. In southeast Oregon, ranchers are embracing the natural landscapes and allowing their cattle to roam on desert areas, eating high-desert grasses.

In Simon Fairlie’s book, Meat: A Benign Extravagence, he devotes a considerable amount of discussion about small-scale, holistic meat farming and how we can continue to feed the growing populations of the world. This book so succinctly and profoundly lays out the methods and mechanisms by which we should undertake humane and smaller-scale meat production, George Monbiot, environmental activist and vegan, regarded this book as a life-changing read and discarded his support for veganism after reading it.

What can you do?

Supporting our local, grassfed meat farmers which contribute positively to the ecosystem and local economies instead of GMO and commercial farming is imperative. If we don’t abandon these toxic, modern systems of food production, we will wipe out our fertile soil and ability to produce food for the future.

  • Be aware of the fact that 90 percent or more of foods you buy at the store probably contain GMOs. Read labels and avoid these products as best you can. Avoid buying grocery store meats from unhealthy animals, which are full of antibiotics, hormones, and residue from pesticides, GMOs, and other toxic chemicals.
  • Get involved in local efforts in your home state to institute labeling on GMO foods.
  • Educate others by spreading the word!

More information:

Health benefits, grassfed meat, Eat Wild

The grassfed beef challenge: Busting myths about meat - read about the great health benefits of grassfed meats and why the myths about meat being harmful to eat are untrue

Grassfed Cattle, Not Junkfed Cattle

10 reasons to avoid GMOs

Learn how GMOs affect our health

Support the California Right to Know campaign and get involved in your state and local area to label GMOs and boycott GMO foods

4 ways to avoid GMOs in the foods you buy

Photo credit: TheInternational.org

 

Healthy Living Healthy Meat Kids & Family Real Food Toxin Alert!

In ‘n Out Burger Cancels Contract with Plant Found Processing Downer Cattle

www.mypicshares.com
This week the news has been splattered with reports about downer cattle discovered at Central Valley Meat Co. in Hanford, California, a processing plant which supplies up to 30% of the meat used by fast-food chain In ‘n Out Burger, and also to the U.S. school lunch and emergency food programs.  This establishment, known by its slogan ‘quality you can taste‘  is now facing a publicity nightmare.

Watch the ABC news report

What was shown in an undercover video produced by animal rights group Compassion Over Killing in June and July of this year is that there were animals being poked, proded, and who could barely stand or walk. Federal law prohibits the use of meat from animals that cannot walk on their own for processing.

Ho hum, you might think. Food recalls happen everyday and packing plants are getting shut down pretty frequently. True. However, if you look on the FDA Food Recall list you can see just why the U.S. food system, touted by its defenders such as politicians, big wigs at the FDA, CDC, and USDA, and “food safety” experts from medical and health authorities as being “the safest in the world”, it’s obvious that our system is anything but safe.

“But”, you might argue, “I eat out at restaurants pretty regularly and I’m just fine. “ So why should you care? Sure, maybe you’ve gotten away with doing this for some time and things have been all right. But what about that time that you got sick because you ate at the local drive in or maybe your favorite Chinese restaurant that serves General’s Chicken? So maybe you get food poisoning a few times a year. It’s no big deal. Normal, even…right?

Not really.  As a culture, we’ve grown so accustomed to food recalls, food poisoning, and chronic health issues we don’t really give a second thought to the idea that maybe the food we’re eating is causing more problems than we realize. Consuming industrial foods are now being linked to many different health issues such as antibiotic resistance and the development of superbug viruses such as Salmonella, E. coli, MRSA, Enterococcus, and Campylobacter, yeast overgrowth, heart disease, obesity, cancer, and many other degenerative diseases.

Food poisoning is not something that is normal or that we “should get” regularly. Some years ago when I was eating out a lot and not paying attention to my diet, I had food poisoning 1-3 times a year, whether it was a terrible upset stomach, diarrhea, or all out vomiting for 12 hours or more.

Since I changed my diet and eat mostly real food from safe sources, I haven’t had food poisoning in at least 7 years, maybe longer. During this time, it was common for me to have bowel irregularities, stomach cramps, bloating, and feeling bad in general. And I thought that was normal. It now very rare that I have a mild upset stomach or  nausea, and most of the time I feel great. So when I hear about people I know with “stomach flus” and digestive distress, I remember very well how it used to be. No fun.

Why does factory farmed food make us sick?

  • The food we eat from these facilities, whether it’s from a restaurant or store is filled with preservatives, fillers, dyes and colors, and other chemicals that are harmful to human health on many levels.
  • The food is nutritionally imbalanced because it’s grown or produced in the most unnatural ways – as is evidenced by the video footage from the packing plant supplying meat to In ‘n Out Burger. Many foods are irradiated, heat-treated or pasteurized, extruded, or highly processed in some manner that removes colors, flavor, and nutrition. Then food companies add back in synthetic nutrients and chemicals that give food the right texture and flavor so people will eat it. But it’s completely devoid of anything good or natural for our bodies, and is mostly lacking in any easily-absorbed nutrients.
  • Factory meats contain residue from antibiotics & hormones to make them grow faster than normal to increase business profits, and also  residue from pesticides and herbicides used on the feed consumed.  These substances are linked to many health issues including digestive problems, yeast overgrowth, antibiotic resistance, hormonal and endocrine problems, weight issues, and much more.
  • Cattle and other animals are not on pasture, and are crammed into too-small quarters, standing on dirt or cement, and within close proximity of excrement piles or standing cesspools of feces. The feces is supposed to be used as fertilizer, but you wouldn’t want anything you are eating to be fertilized with this stuff. Because it comes from sick animals, it’s not healthy to use on anything. But it gets used on crops and also ends up running off into other areas such as waterways and land and seeps into our groundwater. It’s a contaminant and makes people sick. Have you heard about spinach, tomatoes, or watermelon recalls in recent years? That’s thanks to contamination from disease such as E. coli and Salmonella from factory farms.
  • Cattle are fed something besides grass and hay (which is what they are meant to consume) such as corn, soy, grain, and are genetically modified (GMOs).  Among other problems, consuming these feeds causes the nutritional content of this meat to be too high in Omega 6s, which contribute to inflammation in the body.

The news reports say In ‘n Out Burger has canceled their contract with the offending CA meat packing plant. ABC News also stated that this packing plant does not only supply In ‘n Out Burger and the school and emergency systems with meat, but other businesses and entities as well.

At this point, 3 very important questions need to be asked:

1)  Should In ‘n Out Burger, who claims to pay a premium price for “quality meat”, be given kudos for ending their relationship with the meat packing company that broke the law?

2) Will In ‘n Out Burger sign a contract with yet another processing plant that has unsafe and inhumane practices?

3)  After the offending meat plant “cleans up their act”, will it then be “safe” to purchase meat from restaurants and grocery stores that have a contract with this company? 

Here’s the reality of this situation: most meat comes from factory farm settings, and simply because the cattle found there are not staggering and unable to walk does not mean the meat produced there is safe to consume. And, just because your favorite fast food joint doesn’t get their meat from this particular plant in CA with downer cattle does not mean they don’t get their meat from a facility that doesn’t use unsafe and unhealthy practices. Downer cattle are not the only factors which make meat from factory farms unhealthy to consume.

Another critical point: because food companies and establishment get busted by the FDA does not mean we have to stop eating meat. You’ll hear many voices from animal activist groups, health groups, and others proclaiming that this is why meat is so harmful for us, causes high cholesterol, cancer, heart disease, and so on.

Animal and environmental activists will prey on your emotions by saying that animals are getting murdered and are suffering mercilessly at the hands of big corporations (which they are), and that all meat farming is devastating to the environment. They will  attempt to persuade you with false studies and infamous books like The China Study by T. Colin Campbell about how all meat is bad for your health, and that you should avoid it as much as possible.

But don’t be fooled. There is a better way, a more natural way practiced for thousands of years by traditional populations around the world. Healthy meat from animals and birds raised humanely, and from natural environments is not only okay to eat, but critical to our health and the environment  – as described by Joel Salatin, sustainable food activist, grassfed farmer and author of various books on the subject.

The solution should be clear:

Choose sustainable meat from healthy, happy animals and birds raised on pasture

Learn why not all meat is harmful to our health 

Questions to ask your farmer – know what’s in your food!

A great rebuttal of The China Study from Denise Minger

 

More information on food recalls and factory farmed foods:

1 in 4 meat packages tainted with pathogenic bacteria 

Nina Planck talks candidly about industrial food

Is cheap food really cheap? The hidden costs of industrial food

Industrial meat and pink slime: more recalls = drug resistance