Category Archives: Food

The Nastiest 10 Food Additives: How to find and avoid them.

Dangerous food additives are increasingly sneaking into our favorite foods.

We must automatically look at the ingredient lists of our everyday products and understand what they all mean. In most countries food preservatives are still coded (E-number) and people have no clue of what they are eating.

If any of the following 10 nasty preservatives shows up in the ingredient list of a product you regularly consume, leave it on the supermarket shelf and look for a safer alternative.

These nasty 10 have been linked to cancer and other severe health problems:

1-Sodium Nitrate/Nitrite

E-250 to E-252

Used to stabilize food color and add  artificial flavor.

It is found in many products such as meats, ham, bacon, sausages, hamburgers, smoked fish, etc.

When grilled it’s even more dangerous -it transforms into a reactive compound that has been directly linked to cancer.

ham_01

2-Monosodium Glutamate (MSG)

E-621

A very common flavor enhancer used in a wide range of foods. It adds a meaty salty flavor to many processed foods and is commonly used in meats, soups, Asian food, sauces, dressings, potato chips, frozen foods, etc.

It has been linked to brain damage, asthma, headaches, stomach disorders, fatigue, depression, and obesity among others health problems.

3-Aspartame

E-951

Artificial sweetener found in “diet” products, low-calorie desserts, gelatin, drinks, etc.

Also known as Nutrasweet or Equal in the U.S.

Studies have shown that lifelong consumption may increase risk of cancer or other neurological problems.

4-Food Colorings: Blue 1, 2; Red 2, 3; Green 3; Yellow 6

These colorings are found in thousands of products, and they have all been linked to cancer.

Some examples of Blue 1 and 2 are found in beverages, baked goods, candy etc and it has been found to cause cancer in mice.

Red 2 and 3 are widely used, some examples are to dye cherries, fruit juice, candy, baked goods and have been linked to thyroid tumors.

And the widely used yellow 6 (eg.beverages, gelatin, breads, baked goods,sausage, candy, etc) has been linked to tumors of the adrenal grand and the kidney.

gummy_bears

5.Potassium Bromate

E-924

It’s very common in industrial breads, white flour, and rolls to add volume to baked goods. Most bromate breaks down into a harmless form, however, small amounts can create a risk for people. California now requires a cancer warning on products with this ingredient.

pandemolde

6.Propyl Gallate

E-310

It prevents fats and oils from going bad and it’s found in many products, such as meats, soups, gums, etc.

It has been linked to cancer and you should avoid it.

7.BHA and BHT

E-320 and E-321

Butylated Hydoxyanisole (BHA) and Butylated Hydozyttoluene (BHT) are used to prevent foods from oxidizing and keeping fats and oils from going rancid. They are found in countless products such as dry cereals, potato chips, vegetable oils, etc.

They have been linked to cancer in numerous studies.

8.Olestra

Olestra is Procter & Gamble’s synthetic fat that is not absorbed as it passes through the digestive system, so it has no calories. It’s found in chips and diet foods/beverages.
Olestra can cause diarrhea, loose stools, abdominal cramps, flatulence, and other adverse effects. Those symptoms are sometimes severe. Even more importantly, olestra reduces the body’s ability to absorb fat-soluble carotenoids from fruits and vegetables.

9. Acesulfame-K

E-950

Found in baked goods, chewing gum, and gelatin desserts.
It’s a new additive and there aren’t  many studies to confirm its safety, if possible try to avoid it.

10. Partially Hydrogenated Vegetable Oils

Found in margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn, etc.

Vegetable oil (liquid), can be made into a semi-solid form by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils – and also creates trans fats, which promote heart disease.

Harvard School of Public Health has issued a warning regarding the consumption of margarine, snack foods and other foods containing hydrogenated oils.

If you don’t eat butter, there are some alternatives to hydrogenated margarine, my favorite is Earth Balance.

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GMO Labeling is gaining momentum

Connecticut recently made history by being the first state to pass a bill that will require the labeling of foods containing genetically modified organisms. Just today Maine followed, and Massachusetts might be next.

The Massachusetts Joint Committee on Public Health listened with great interest what over sixty scientists and consumer advocates had to say yesterday, June 12th, in the Boston State House.

The H2037 “right to know” bill would require foods that contain genetically modified organisms to be labeled as such. No warnings or negative connotations, just a simple label that would inform the consumer of the presence of GMOs.

All EU countries, China, Japan, Brazil and Russia already require GMO foods to be labeled. But opponents of the bill state that there is no need for labeling because “genetically engineered foods are virtually the same as non GMOs, and it would only cause unfair rejection and confusion”.

But if something is so different from nature that it needs a patent, why not also label it?

Even though the FDA states that GMOs are safe for human consumption, there are still a lot of unknowns. We are still figuring out the effects of genetically engineered organisms on human health.

The two major concerns about genetically modified foods are the strong correlation between GMOs and food allergies, and the high levels of glyphosate found in them.

Helen Wright explained how she and her children had a severe allergic reaction to a soy based food containing no nuts, even though they are only allergic to peanuts. With GMOs consumers can never be certain if the tomato they purchased has a fish gene in it, or the soy based veggie burger a peanut gene lurking inside.

Also, over 90% of GMO crops have been engineered to be Roundup ready (glyphosate resistant) so heavy amounts of this well-known toxic herbicide is sprayed constantly over them.

Scientists showed the committee results linking glyphosate with autism, obesity, depression, endocrine disruption, and Alzheimer if consumed over a long period of time.

I’m confident that our representatives will agree that we have the right to know.

If you want to learn more about this bill and the efforts behind the GMO labeling campaign go to MArighttoknow.org.

The Genetically Modified “Frankenfish” Salmon soon in a plate near you

The U.S. Food and Drug Administration (FDA) has partially approved the AquAdvantage Salmon, a genetically engineered salmon that grows twice as fast as normal. The FDA states that the GM salmon is “safe and unlikely to harm the health of the consumers or the environment.”

The AquaAdvantage salmon has been developed by AquaBounty a biotech company based in Waltham, Massachusetts. Their GM salmons have an added growth hormone from the Pacific Chinook salmon and a promoter gene from an ocean pout that allows the fish to produce growth hormone all year long instead of only during the Spring and Summer months. The fish grows to market size in 16 to 18 months rather than three years.

Genetically modified Salmon next to normal Atlantic salmon

Genetically modified Salmon next to normal Atlantic salmon

Aquabounty has reassured this salmon is safe for consumption and poses no threat to the environment as they intend to only develop sterile females.

Environmental and advocacy organizations such as Greenpeace, Friends of the Earth or Food and Water Watch oppose what they call the “Frankenfish”. They are concerned that it could cause human allergies and the eventual contamination or decimation of the natural salmon population if it escapes and breeds in the wild.

The Monterey Aquarium revealed that current methods used to produce sterile fish are less than 99% accurate. That would mean that one fish in every hundred would not be sterile and could be reproductively viable. Another concern is that production of GE salmon, even in its early stages, is likely to involve the production, shipping and growing of hundreds of thousands of eggs and fish which could also be accidentally released into the wild.

 According to its opponents, the escape of reproductively viable GE salmon into the wild is very likely to occur. If this were to happen, the consequences are very hard to predict.

 Another unsettling aspect of the commercialization of the modified salmon is that consumers would not necessarily know how to distinguish it from regular farm raised salmon. Labeling of GM foods is not required by federal law, so consumers would not know how to spot the modified salmon in their grocery stores or restaurant menu.

 If the AquaAdvantage salmon is finally approved, it would be the first genetically modified animal approved for food consumption anywhere in the world.

The FDA has opened its report for public comment and will review the situation before making a final decision. The consultation will finalize at the end of February 2013, so now its the time for the public to state any concerns here.

 

Avoiding Fishy Mercury

Mercury Bioaccumulation in Fish

Mercury Bioaccumulation in Fish

Fish consumption is generally very healthy. They contain high quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids, a type of essential fatty acid that promotes healthy cardiovascular systems.

In a recent article I discussed different fish based on their environmental impact and fishing practices and suggested Eco-friendly fish for your consumption. Today I want to consider mercury levels in fish and its health effects, especially in kids and pregnant women.

Mercury is a naturally occurring element, which is found in soil, rocks, lakes, streams and oceans. In addition to natural sources, mercury is released into the atmosphere and water from man made sources, such as coal generated power plants, mining operations and paper processing plants.

It is first released into the air and then enters the water with precipitation. Once in the water, methane-generating bacteria turn the mercury into methyl mercury, a highly toxic form of mercury. Fish consume methyl mercury through their diet and absorb it from the water. Predatory fish (fish that eat other fish) and older fish generally contain higher levels of methyl mercury than vegetarian or smaller fish.

Mercury bio-accumulates in fatty tissues. This means is that when a larger fish eats a smaller fish, it accumulates the level of methyl-mercury that the smaller fish contained. When it eats another smaller fish, it accumulates some more methyl mercury. The more fish it consumes, the more methyl-mercury it accumulates, and the level does not drop. Then along comes an even bigger fish and eats the fish that ate the smaller fish. This large predatory fish accumulates all the mercury of the fish it just ate and so the vicious circle continues.

And then when we humans eat a juicy fillet of that large fish, we consume all that accumulated mercury.

That’s why predatory long lived fish have the highest concentrations of mercury in their tissues, and those are the ones that we should avoid.

Coal Burning Power Plant (UWEC)

Coal Burning Power Plant (UWEC)

Mercury can cause damage to the nervous system if consumed in sufficient amounts over a period of time. When you eat fish that contains methyl mercury, it is absorbed through the intestine and spread throughout the body. It affects the nervous system because it easily enters the brain. In pregnant women, methyl mercury can cross the placenta affecting the growing fetus. Methyl mercury is also passed through breast milk, increasing the risk of delays in brain development. The child may experience delayed motor skills and learning problems.

Most governmental, health and environmental organization recommends pregnant women, women of childbearing age and children to limit or stop the consumption of predatory fish such as tuna, shark, grouper and swordfish. For the remainder of the population, the standard recommendation is to consume these fish no more than once every two weeks to a month (depending on body weight).

Following you’ll find a list of fish with high, medium and low levels of MERCURY:

HIGH: Swordfish(*), Marlin, Tuna(*), Shark(*), Grouper (*), King Mackerel.

MEDIUM: Bass, Cod (*), Halibut, Lobster, Mahi Mahi(*), Snapper.

LOW: Sardines, Oysters, Salmon, Crab, Tilapia, Shrimp (*), Trout, Herring, Mackerel (not king), Clams.

(*) Highly Environmentally Destructive Practices

SOURCES

EPA

NRDC

University of Wisconsin-Eau Claire

Less than 50 years to say goodbye to Sushi

According to the U.N. Food and Agriculture Organization, 75 % of the world’s fisheries are now either over-exploited, fully exploited or significantly depleted. A study published in Nature concluded that 90 % of the “big” fish (tuna, swordfish, and marlin) are already gone.

Scientists agree that if we continue to fish at our current rates, all commercial fish species will disappear in the next 50 years.

Government subsidies to the fishing sector, totaling approximately $20 billion annually, represent one of the principal forces behind the overfishing crisis. But the biggest force behind this crisis are the world’s industrial fishing fleets which are destroying the ocean at an alarming rate.

If all the fish we ate was caught old school using a simple fishing rod the oceans would be in much better shape. Small fishermen are trying to shift to sustainable practices, because they are realizing that overfishing is not only destroying the ocean, but also destroying their livelihood, leaving them with no fish left  to catch.

But unfortunately most of the fish that we consume doesn’t come from sustainable sources, it comes from large industrial boats that use highly destructive fishing methods and harvest massive amounts of fish at an unsustainable rate.

Following are some of the most destructive and also most common fishing practices. This is how the fish we consume gets harvested from our oceans and ends in our kitchen and restaurant tables:

Bottom Trawling:

Bottom trawling involves dragging huge, heavy nets along the sea floor. Large metal plates and rubber wheels attached to these nets move along the bottom and crush nearly everything in their path, coral, sponges, plants, and all kids of sea life. It literally scraps the ocean floor clean of life.

It is used to fish cod, haddock, squid, shrimp and crustaceans among other commercial fish.

If allowed to continue, the bottom trawlers will destroy deep sea species before we have even discovered much of what is out there. What we are doing to our deep oceans by allowing trawling is like driving a huge bulldozer through an unexplored, lush and richly populated forest leaving a flat and lifeless desert.

This practice is so widespread and damaging that it can even be seen from space:

bottom-trawling-from-space

Bottom Trawling from Space

Botom Trawling

Bottom Trawling

Bottom Trawler

Bottom Trawler (Greenpeace)

spanish_trawler

Ocean Floor Before and After Trawling

Ocean Floor Before and After Trawling

Long lines:

Long-lining is one of the most widespread methods of fishing. The lines are up to 130 km long (80 miles) and have hundreds of thousands of baited hooks at a time. The hooks are dragged behind the boat at varying depths or are kept afloat by buoys and left overnight.

This method is used to catch mainly tuna and swordfish, but it also kills millions of sea birds, dolphins turtles, and other marine life every year.

pelagic_longline

Oceana

turtle__fishing_line

Turtle killed by a long line

Gillnets:

Gill nets hang like massive curtains in the oceans, drifting with the currents. Ranging from 3.5 to 10 km in length, gill nets are weighted at the bottom and held upright by floats at the top, creating what some have deemed “walls of death.”

Fish are unable to see the netting, and unless the mesh size is larger than the fish, they get stuck. When they try to back out, the netting catches them by their gills or fins and they get stuck.

In many occasions they are left to drift for days an many of them get lost (become ghost nets) killing thousands of untargeted marine life- specially dolphins, turtles and seals.

Gilnet (By Oceana)

Gilnet (By Oceana)

ww1994-gillnet

Sea Lion killed by Gillnet

Purse Seines:

This is the primary fishing method for tuna fish. Tuna swim at the same level as dolphins, and fishermen usually track dolphin pods in order to locate tuna.

The dolphin schools are then chased by small high-speed boats or even helicopters that accompany the fishing boats. When the dolphins begin to tire, the fishermen encircle the school with huge nylon nets that are up to 5 km long and 100 m deep. When both the dolphins and the tuna have been completely surrounded, the bottom of the net is pulled closed, much like a drawstring purse, hence the name purse-seining. Purse-seining has proven to be an extremely effective method of catching fish. Entire schools of tuna are able to be scooped up without a single fish escaping. Unfortunately, many dolphins are also killed in the process, as they become entangled in the nets and drown, or are crushed as the nets are pursed and hauled in.

pursesiene

Dolphins and Tuna trapped in a Purse Seine Net

Dolphins and Tuna trapped in a Purse Seine Net

Solutions:

  • Only 0.8% of the ocean is protected, we need to make more ocean sanctuaries where fishing is prohibited.
  • We need to ban these destructive fishing practices which are not only damaging the oceans, but also endangering the only protein source of millions of people and endangering the livelihood of many small fishermen.
  • Shifting to sustainable  fishing practices,  having stricter quotas and regulations could aid the recovery of most commercial fisheries.
  • Demand and support safer fishing alternatives, it is possible and it must be done soon!
  • Aquaculture can be an alternative, but it also has many negative consequences if not properly managed. There are sustainable aquaculture farms, but it depends on the fish you want to grow (some species are more suitable than others) and the methods used.

Guide to sustainable Sea Food :

Most Sustainable Fish : Anchovies, Sardines, Salmon (Wild), Mussels, Mackerel (Atlantic), Oysters (Farmed), Trout, Clams (Farmed), Lobster, Halibut, Crab.

Least Sustainable: Chilean Sea Bass, Tuna, Grouper, Cod, Swordfish, Shrimp, Salmon (Farmed), Octopus, Monk fish, Mahimahi (Imported), Snapper (Imported).

—————————————————————————————————————————

(Spanish)

Guia para comer pescado/marisco:

Mejores opciones: Anchoas/Boquerones, Sardinas, Salmon (Salvaje), Mejillones, Cavalla, Ostras (Cultivadas), Trucha, Almejas (Cultivadas), Langosta, Cangrejo.

Marisco menos sostenible:  Atun, Bacalao, Pez Espada/Emperador, Gambas (importadas), Salmon (piscifactoria), Lubina (Importada de Chile/Asia), Pulpo, Rape, Dorada (Asia o Sur America)

SOURCES:

Oceana

Greenpeace

WWF

Environmental Defense Fund

The Amazon at “Steak”

25beef-span-6001

The cattle industry is responsible for 80% of the deforestation in the Brazilian Amazon according to a recent report by Greenpeace : “Amazon Cattle Footprint”.

Brazil has rapidly become the world’s largest beef exporter:


USDA

USDA

Over the last ten years more that 10 million hectares of forest (an area about the size of Iceland) has been cleared for cattle ranching. And the figures are rapidly increasing; the Brazilian government wants to double the beef production by 60% , and most of this expansion will take place in the Amazon, where land is cheap and available.

Greenpeace

Greenpeace

Industrial agriculture is also a large contributor to the Amazon deforestation, soy plantations are on the rise, mainly for bio-diesel and cattle feed production. Both cattle farmers and agribusiness are very powerful in Brazil, many of the country’s most influential politicians are linked to the industry.

A lot of money is being made at the expense of the Amazon, but the value of this ecosystem is far greater than what we are destroying it for.  It’s terrifying to know that we’ll probably find out it’s real value when it’s too late.

The Amazon rain forest is one of the most biodiverse places on earth, being the home of at least 40,000 different plant, 430 mammal, 1399 bird, 500 amphibians and 3,000 fish species, and many others that we haven’t discovered yet (and could be potential cures for human diseases).

Deforestation causes over 20% of global carbon emission, more than the world’s entire transport sector. The Amazon is estimated to store over 120 billion tonnes of carbon, which would be equal to over 50 years of current US carbon emissions if destroyed.

Cattle ranching in the Amazon also has social impacts on the region, including the highest rates of slave labor in Brazil. In 2008, 3005 rural workers who were kept in slavery were freed from cattle ranches in the Amazon.

The Amazon is also home to over 300,000 indigenous people who depend on the forest for their food, shelter, tools and medicines.


deforestation1

Greenpeace believes that Brazil can reach zero deforestation by 2015 through stronger enforcement of its existing environmental laws such as asking landowners to keep 80 % of their land forested,  promote sustainable development programs, increasing funding for monitoring and law enforcement, etc.

We as consumers can also do our part by reducing our carbon footprint. Some ways of doing so include reducing the quantity of meat that we consume, and checking its origin and how it was produced.

The greenhouse gas emissions from beef are 13 kilograms of CO2  per kg. This means that eating a kilogram of beef represents roughly the same greenhouse emissions as flying 100 kilometers of a flight, per passenger.

To know more about your carbon footprint go to this site.

Smart at the Market

Organic Choice- From thedailygreen.com

Organic Choice- From thedailygreen.com

It can be difficult to know which products are OK  if not organically grown, and which of the foods that we eat should be organic.

Some products are more heavily treated with pesticides than others, and some like tomatoes or grapes have very thin and permeable skins that easily allow synthetic chemicals to enter and stay in their tissues.

In a previous post I wrote about the different reasons why organic is better for you, the environment and local farmers.

Following you’ll find two tables showing which fruits and vegetables have high or low pesticide content. The columns under highest pesticide represent the fruits and veggies which have the highest amounts of pesticides in their tissues, and the green column (lowest pesticide) shows produce that are not as heavily treated with toxic chemicals.

If you regularly eat products from the red columns, be aware that those are some of the products with higher pesticide content, and if you are gonna buy any organic produce those should be the ones to consider.


pesticidesinfruits1
pesticidesvegetables1

You should also be aware that MILK contains high amounts of pesticides, hormones and other synthetic chemicals. Organic dairies cannot feed their cows with grains grown with pesticides, nor can they use antibiotics or growth hormones like rGBH or rbST, so if possible buy organic milk!


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