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Activism Healthy Living Kids & Family Real Food Toxin Alert!

Stanford Study on Organics: Manipulating Consumers into Buying GMO Products

www.mypicshares.com
This last week news reports have flooded the print, online, and on-air worlds from various outlets about the recent study conducted at Stanford University on the nutritional content of organic versus conventional food.

The study was “an extensive examination of four decades of research” comparing organic and conventional foods which found that on average, fruits and vegetables from organic sources were no more nutritious than their conventional counterparts.

In other words, they weren’t uncovering any new information. It was simply a review of past research.

Yes, these studies have been done before. And, these findings have been more than adequately countered before by various sources.

So before you decide that organic food is just an over-priced product that you shouldn’t bother wasting your money on, let’s examine why results of this study were inconclusive, too narrow, and left out valuable information that you should be aware of.

Conflicting studies

In a 2011 study, a team led by Dr. Kirsten Brandt of the Human Nutrition Research Center of Newcastle University in the UK looked at much of the same literature as researchers in the Stanford study. These findings were published in Critical Reviews in Plant Sciences and discovered something quite opposite: organic crops yielded an increase of approximately 12 to 16 percent more nutrients than conventional.

Mother Earth News featured an article about this in 2009 about The Organic Center’s reasons for why organic foods is superior nutritionally to conventional food. Here are some of the reasons:

“The FSA [Food Standards Agency] review included studies over a 50-year period: January 1958 through February 2008. The TOC team included studies published since 1980. Most studies published before 1980 were found flawed for purposes of comparing the nutrient content of today’s conventional and organic crops.

Most of the older studies used plant varieties no longer in use, and did not measure or report total phenolics or antioxidant capacity (since these nutrients were just being discovered). The older studies used analytical methods that are now considered inferior, compared to modern methods.”

The Rodale Institute has published some very extensive studies and documentation showing just how organic foods are better for our health, and how sustainable farming is not only a viable way to feed the planet, but is much safer and sustainable.

In a scientific paper, professor of agriculture at Washington State University and former chief scientist at The Organic Center, Charles Benbrook, PhD, reviewed the Stanford study and much of the associate literature, found the results misleading:

“The published literature lacks strong evidence that organic foods are significantly more  nutritious than conventional foods.” And: “Consumption of organic foods may reduce exposure to pesticide residues and antibiotic resistant bacteria.”

He also stated that several well-designed previous U.S. studies revealed that organic crops consistently showed higher concentrations of antioxidants and vitamins than conventional. In crops such as strawberries, grapes, apples, tomatoes, milk, grains, and carrots, organic produce has 10 to 30 percent higher levels of various nutrients, including antioxidants, Vitamin C,  and phenolic acids in most studies.

Here are some additional sources talking about why organic food is nutritionally superior:

Tender Grassfed Meat’s Stanley Fishman: When organic tests no better, check the soil, and the bias

Why organic is better (never mind the study), New York Times

Organic food vs. conventional: What the Stanford study missed, Robyn O’Brien, author of The Unhealthy Truth

Professor Adam Carey, BSc, MB, BChir, MA, MRCOG, NTCC:

 Why organics are not only about the nutritional content of food:

  • Organic foods do not have chemical fertilizers, pesticides, herbicides, which are used in commercial and industrial farming and are linked to causing health issues such as birth defects, cancer, endocrine disruption and neurological disorders for humans and the ecology. Health effects of pesticides and other chemicals are cumulative in the human body, even if the levels of these chemicals falls below what is considered acceptable by the EPA.
  • Organic foods cannot contain hormones or antibiotics used in conventionally-raised animals and birds, which are also linked to health issues such as disease-resistant bacteria and hormonal and endocrine disruption in human beings and animals. The Stanford Study did note that there was an increased risk of consuming antibiotic-resistant bacteria – 33% higher than from organic pork and chicken.
  • Organic foods cannot be produced or grown with GMOs (genetically modified foods), found to cause many health issues.
  • Organic foods are grown in ways that use traditional farming methods that cultivate and enrich the soil, whereas commercial farming methods with chemicals only further erode and deplete minerals and good bacteria from the soil. Soil is the foundation of life. If the soil is dead, so will be the food.

Funding for the study

Who is funding these studies done by Stanford?  One source claims that that “no outside funding” was used to avoid the “perception of bias”. I read in various other news reports that the researchers made the same claim.  The Stanford School of Medicine site claims this as well:  ”The authors received no external funding for this study.”

But wording is very important. If you visit the Stanford Center for Health Policy web site, you can see that The Stanford Center for Health Policy has the following statement:

“The Freeman Spogli Institute for International Studies (FSI) relies on support from its friends, as well as from national and international foundations and corporations, for the funding of the Institute’s research, teaching and outreach activities.”

The Center for Health Policy is a subsidiary of the Freeman Spogli Institute for International Studies (FSI).

So I ask once again, who’s funding this study? Don’t you agree that it would be very educational to learn the identity of these friends, national and international foundations and corporations funding the research of FSI and its subsidiary, the Stanford Center for Health Policy?

Let’s find out. According to FSI’s 2011 Annual Report (page 38, .pdf), you can see the following sponsors:

  • Agricultural giant Cargill
  • British Petroleum (BP)
  • The Bill & Malinda Gates Foundation (heavily invested in both Cargill and big-agri giant Monsanto)
  • The Ford Foundation
  • Google
  • Goldman Sachs
  • The Smith Richardson Foundation
  • Other corporate-financier, Fortune 500, and special interest organizations and corporations

All of these companies and interests are well-known supporters of Big Agricultural interests, biotechnology, and some are well-known opponents to the Proposition 37, GMO labeling initiative going on in CA which will be voted on this November.

So when Stanford claims “no outside funding” was obtained for studies coming out of this branch of their school, that is an outright lie.

The fact is, most universities do not operate independently and are not without outside donators and interests.  Like most other universities, there was actually outside funding, from a large list of sources.

We all know, even science is not without bias and the results of this study were undoubtedly affected by those who donated.

After learning this, do you still hold Stanford Medical School in high esteem?

There has also been leakage that one of the main authors of this study has been found to have ties to the Tobacco Industry: Dr. Ingram Olkin, one of the same researchers who allowed lies to be told to the public that cigarettes were not harmful to human health.

The GMO factor

Stanford also failed to take into account the negative effects of GMOs on the foods we eat when comparing organic to conventional.  Conventional foods are highly contaminated with GMOs – corn, soy, canola oil, cottonseed oil, sugar, a lot of dairy products which contain rBGH bovine growth hormone, and now some zucchini and squash, and papaya.

Organic are now also contaminated due to the issues of cross-pollination from insect, wind, and other natural means of spreading seed.  And yet, Monsanto claims that co-existence of GMO with non-GMO seed is not only possible, but not a problem for anything or anyone.

At the same time, Monsanto has repeatedly engaged in lawsuits against farmers for patent infringement whose crops were cross-pollinated by Monsanto seed that they had no knowledge of and didn’t want. Monsanto has put farmers out of business and ruined their livelihoods over something that, according to them, wasn’t even supposed to be a problem!

Monsanto also maintains that there is no reason to prove the safety of GMOs, and that they are “substantially equivalent” to their non-GMO counterparts. The company doesn’t believe it has a responsibility to prove its product is safe, and refers to its statement of “substantial equivalence” to say that the product is no different than its non-GMO counterpart.

Sounds a lot like the Stanford study results, doesn’t it? There’s no difference between GMO and non-GMO seed, and there’s no difference between conventional and organic food. They must think the consumer public are all complete idiots!

From Monsanto’s web site:

“Substantial equivalence, more technically, means that the range of concentrations for components of the GM crop falls within the typical range for the non-GM counterpart.”

“There is no need to test the safety of DNA introduced into GM crops. DNA (and resulting RNA) is present in almost all foods–the only exceptions being highly refined materials like oil or sugar from which all cell material has been removed. Thus, DNA is non-toxic and the presence of DNA, in and of itself, presents no hazard.

When a new protein (not normally found in that plant or in other commonly consumed foods) is introduced into a plant, the safety of that protein does need to be addressed. It is standard practice to use animals to test any introduced proteins. Animal testing requires very high doses of the test substance be given. These levels are, by design, many times higher than those which people would actually consume. In GM crops and foods derived from them, introduced proteins are usually present only in minute amounts. Because the levels of protein are so low, it is impossible to test high doses by feeding crops directly to animals. Instead, a purified version of the introduced protein is used in animal studies.”

These statements are ludicrous because even if the “range of concentrations for components of the GMO crop falls within the typical range for the non-GM counterpart” those elements of the GM crop are not the same as what occurs in nature.

Any thinking scientist would disagree with this since GMOs are created with an unnatural process to begin with which extracts foreign DNA and bacteria and inserts it into the seed in a laboratory. If Monsanto is confident their seeds are safe, why don’t they want labels on the products they produce?

GMO seeds are lacking in nutrition and also contain pesticides to eliminate insects on the crop such as corn or soy. This causes the digestive tract of the insect to explode when eaten. If it does this to insects, what is it doing to us?  There are no third-party studies in existence that examine the long term effect of consuming these organisms on human beings.

These statements, studies and other efforts are a way to confuse consumers and get them on the side of conventional, commercial farming and to support an anti-labeling initiative against Prop 37.  Monsanto produces the chemical herbicide Roundup. They also produced DDT and Agent Orange. We were told the last two were safe for many years. The chief funders for the anti-labeling campaign are the same ones who told us these toxic chemicals were safe.  So much for that promise.

By coincidence, the initiative to label GMO foods is coming this fall to the state of CA. Voting yes on Prop 37 would make it mandatory to label GMO foods as it is currently in many European, Asian, and other countries around the world. 

There is great opposition to this initiative. Monsanto and many large corporations are spending millions and millions of dollars to make sure labeling doesn’t happen and that consumers remain in the dark, and don’t understand how their food is produced.

In my local area there is an activist group called GMO-Free Idaho.  Jenny Easley and Leslie Stoddard, founders of the group,  have been very active over the last year doing presentations, organizing potlucks, rallies, and events to raise awareness about the issues of GMOs in our food supply.

This weekend GMO-Free Idaho featured an event to show the film The Future of Food, which highlights the issues both farmers and consumers face as a result of the increasing deregulation of GMOs in our agricultural sector and food supply.  The people involved in the sustainable food community here in my area understand what’s at stake, and we want this initiative to go through.

Voting Yes on Prop 37 means you support labeling on GMO foods which has already been implemented in the U.K. and other European countries, Russia, China, and Japan. We can’t trust big food companies to be truthful about their products. We need labeling to increase consumer awareness.

Videos/interviews:

Future of Food movie trailer, an eye-opening look at what’s really happening with GMO foods, the crooked politics and bad science behind it, and how you can make a difference

Health dangers of genetically modified foodsJeffery Smith, Institute of Responsible Technology

Watch this video of a 12-year old girl pleading with consumers to think twice about GMOs in our food and environment

GMO-Free Idaho – Fighting for our right to know what’s in our food! Interview on Chew on This, Radio Boise

Watch my interview with Kevin Brown on the Liberation Wellness site about the dangers of GMOs and the labeling initiative in CA that will be voted on this November. 

More information about GMOs:

4 ways to avoid GMOs in the foods you buy

Busting Myths about GMOs

Institute for Responsible Technology

Photo credit: Wakeup World

 

 

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