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Here’s Why The Culinary Institute Of America Wants Restaurants To Serve Less Meat

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Consumers have become increasingly more health conscious and ingredient-savvy in recent years. No longer satisfied with simply “apple” or “bread,” we want to know how and where that apple was produced and what chemicals and preservatives were put into that bread; we want to know whether our food was sprayed with pesticides and how nutritious it is for us.

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But this shift in consumer attitudes represents more than just a health movement. Food has become a question of ethics for many people, too. It isn’t as though an increasing number of people has decided they dislike the taste of meat. Rather, they cannot condone supporting an industry which relies on the torture and confinement of animals in order to sustain itself. Factory farming is a modern day horror, and the more we learn about it, the harder it becomes to ignore.

There are also environmental issues to consider. Meat has a far greater water footprint than grains, vegetables, or beans, as it takes more than 2,400 gallons of water to produce just 1 pound of meat, according to PETA. And animals raised for meat consume vast amounts of food — food that we ourselves could be eating, and then some — for which enormous swaths of land must be farmed. The world’s cattle alone consume a quantity of food equal to the caloric needs of 8.7 billion people — more than the entire human population on Earth.

And while the vegetarian movement continues to gain momentum as education and awareness about these moral and ecological implications increases, the healthier dining guest isn’t solely seeking more plant-based menu options because they don’t eat meat. As we are slowly discovering, plant-based food tastes incredible, and leaves enormous room for creativity.

Menus of Change

Not wanting to be behind in the times, the Culinary Institute of America and the Harvard T.H. Chan School of Public Health are on a mission to redefine what a complete meal looks like in restaurants by shifting the focus away from meat proteins and onto plant-based ones instead. They are encouraging the restaurant industry to do a “protein flip” and offer less animal meat in meals.

“It came about in response to a clear need among foodservice leaders for an integrated, comprehensive, evidence-based set of guidelines for addressing the most pressing health and environmental concerns through business strategies that will keep their culinary operations thriving for decades to come,” said Sophie Egan, director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America.

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The Program  

The CIA and Harvard’s “Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices” aims to promote health and sustainability in the foodservice industry. Three of the program’s initiatives, listed below, involve using plant-proteins. From their website:

  •  Leverage globally inspired, plant-based culinary strategies. Scientific research suggests that the most effective way to help diners make healthy, sustainable food choices is to shift our collective diets to mostly plant-based foods. Growing plants for food generally has less of a negative impact on the environment than raising livestock, as livestock have to eat lots of plants to produce a smaller amount of food. In fact, no other single decision in the professional kitchen—or in the boardrooms of foodservice companies—can compare in terms of the benefits of advancing global environmental sustainability. From the well- researched Mediterranean diet to the cuisines of Asia and Latin America, traditional food cultures offer a myriad of flavor strategies to support innovation around healthy, delicious, even craveable cooking that rebalances ratios between foods from animal and plant sources.

The CIA recommends nuts and legumes as alternative sources of protein.

  • Move nuts and legumes to the center of the plate. Nuts and legumes are full of flavor, contain plant protein, and are associated with increased satiety. Nuts contain beneficial fats, while legume crops contain fiber and slowly metabolized carbohydrates. Legumes also are renowned for helping to replace nitrogen in the soil and produce impressive quantities of protein per acre. Nuts (including nut butters, flours, and milks) and legumes (including soy foods and legume flours) are an excellent replacement for animal protein. They also are a marketable way to serve and leverage smaller amounts of meat and animal proteins.
  • Serve less red meat, less often. Red meat— beef, pork, and lamb—can be enjoyed occasionally and in small amounts. Current guidance from nutrition research recommends consuming a maximum of two 3-ounce servings per week. Chefs and menu developers can rethink how meat is used by featuring it in smaller, supporting roles to healthier plant-based choices, and experimenting with meat as a condiment. From at least some environmental perspectives (e.g., GHGE, feed efficiency ratio), pork is the better choice among red meats (though not distinguishable from a nutritional perspective). Saturated fat is one health concern associated with red-meat consumption, but it’s not the only issue. Chefs should strive to limit bacon and other processed and cured meats, which are associated with even higher incidence of chronic disease than unprocessed red meats. Many diners choose to splurge on red meat when they eat out, and there will always be an appropriate place for meat-centered dishes. But chefs can help to shift eating patterns by building a sense of theater and value in menu concepts that don’t rely so heavily on a starring role for animal protein. For example, they might offer delicious meat/vegetable and meat/legume blends, or smaller tasting portions of red meat as part of vegetable-rich, small-plate formats.

It’s important to note that the CIA is not saying restaurants need to remove meat from their menus, but rather that it should function as more of a condiment than the main focus of most dishes.

They also admit that because many restaurant-goers view both dining out and eating red meat as a treat, they want red meat to be the focus of their meal, in order to get their money’s worth and make the most of the special occasion. But Menus of Change asks restaurants to start shifting this paradigm, luring diners away from the traditional large hunks of meat and towards dishes that offer a blend of either meat/vegetable or meat/legume.

This isn’t about demonizing meat, particularly if it has been ethically and sustainably produced, and it’s not about convincing consumers to choose healthy foods even when they want to treat themselves. It’s about changing how we define a meal: “Menus of Change discourages foodservice leaders from hitting diners over the head with messages about a food’s health benefits. Instead, we always lead with flavor. In fact, that is one of the 24 Principles of Healthy, Sustainable Menus: ‘Lead with menu messaging around flavor.’ Because if it doesn’t taste delicious, the rest won’t matter. Research shows that taste trumps just about everything. So the healthier, more sustainable options can’t merely taste pretty good; they have to be so delicious they’re craveable. They’ve got to make diners want to come back to your restaurant time and again,” said Egan.

Giving Restaurants Alternative Protein Recommendations

In addition to these guidelines, Menus of Change has released Protein Plays, an 8-page toolkit that outlines less-meat focused protein solutions and an infographic called The Protein Flip.

“The Protein Flip showcases some of the ways that chefs around the country are offering creative plant-forward dishes, from cauliflower steak at restaurants like Chalk Point Kitchen (of chef Rebecca Weitzman, a CIA graduate) to a broccoli dog and other center-of-the-plate celebrations of vegetables at Dirt Candy (of chef Amanda Cohen). For plant-based proteins specifically, one of the many ways we are seeing chefs use them to achieve fantastic flavor is with blended burgers, like  juicy patties made from combinations such as peanut, mushroom, and farro, or lentil, barley, and black bean, just to name a few,” said Egan.

Source: 

http://www.foodabletv.com/blog/2016/7/10/why-the-culinary-institute-of-america-wants-restaurants-to-serve-more-plant-based-proteins

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Health

Parables For The New Conversation (Chapter 4: The Island)

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The following is a chapter from my book ‘Parables For The New Conversation.’ One chapter will be published every Sunday for 36 weeks here on Collective Evolution. (I would recommend you start with Chapter 1 if you haven’t already read it.) I hope my words are a source of enjoyment and inspiration for you, the reader. If perchance you would like to purchase a signed paperback copy of the book, you can do so on my production company website Pandora’s Box Office.

From the back cover: “Imagine a conversation that centers around possibility—the possibility that we can be more accepting of our own judgments, that we can find unity through our diversity, that we can shed the light of our love on the things we fear most. Imagine a conversation where our greatest polarities are coming together, a meeting place of East and West, of spirituality and materialism, of religion and science, where the stage is being set for a collective leap in consciousness more magnificent than any we have known in our history.

Now imagine that this conversation honors your uniqueness and frees you to speak from your heart, helping you to navigate your way more deliberately along your distinct path. Imagine that this conversation puts you squarely into the seat of creator—of your fortunes, your relationships, your life—thereby putting the fulfillment of your deepest personal desires well within your grasp.

‘Parables for the New Conversation’ is a spellbinding odyssey through metaphor and prose, personal sagas and historic events, where together author and reader explore the proposal that at its most profound level, life is about learning to consciously manifest the experiences we desire–and thus having fun. The conversation touches on many diverse themes but always circles back to who we are and how our purposes are intertwined, for it is only when we see that our personal desires are perfectly aligned with the destiny of humanity as a whole that we will give ourselves full permission to enjoy the most exquisite experiences life has to offer.”

4. The Island

The island of Allandon was born of a fiery volcanic eruption that came out of the ocean. At first the island was nothing more than a mass of molten lava which was cooled by the air and the ocean tides into hard rock formations. As more time passed, life began to spring up through the cracks and crevices, until one day Allandon was an island of great character and beauty. As if gradually awakening from a long sleep, the island eventually recognized itself as an island, separate from the ocean. During noontide of his first day of self-awareness, the island noticed the ocean’s waters rushing upon him and then receding back. So he spoke to the ocean thusly:

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“Would you please stop splashing onto the rocks on my shore?”

 “It is the way of the universe,” she replied. “You were born of me and this is how I care for you, softening the rocks on your shore until they become tiny crystals of sand.”

“Why do you do that?”

“So that creatures that walk upon your beach can feel how gently the infinite and the temporal can meet.”

“Will you then leave me alone?” asked the island.

“I can never leave you alone, not until you have melted back into me and we are one.”

The island was outraged. “No! I may have been born of you, but I will not die at your hands!”

“Death is an illusion,” she said.

“Quiet!” he retorted. “You will stop what you are doing immediately!”

“I have no choice in the matter.”

“Well I have a choice,” said the island of Allandon. “I will resist you to the end!”

“Yes, you have that choice,” the ocean replied. “What would be my delight in you otherwise?”

An essential concept that we will come back to many times throughout the course of this book is that of duality. Our conversation itself would not be possible if there were not a duality: you and I. A listener and a speaker. Without a listener, speaking would be pointless. Without a speaker, listening would be impossible.

But it goes even deeper than that. This world, indeed existence itself, requires duality. What something ‘is’ can only be determined when it is measured against something that it ‘is not’. The shadow only ‘exists’ in the presence of light, or that which it is not. The root Latin word ‘exsto’ meant ‘to stand out or stand forth, to project; to be visible’. Existence itself as we know it is only possible where there is duality. While we can truly understand the ‘being’ of darkness only in its relation to light, light as well only exists when cast against a background of darkness. There would be no ‘good’ without ‘bad’, no male without female, and so on.

Duality is what makes it possible to be conscious. We are conscious when we distinguish subject from object, ourselves as perceivers from what we perceive. The day that the island sees itself separate from the ocean and distinguishes the ‘I’ (the island itself) from the ‘you’ (the ocean), that is the day that the island becomes conscious. And being conscious, the island and the ocean are able to talk to each other, just as we are. As we continue to speak about the evolution of consciousness, both on the personal level and the global level, the importance of the concept of duality will become ever more clear.

There is no better or more profound elaboration on the concept of duality and its role in the world than the Chinese symbol of yin and yang, which represents the two basic forces in the universe. Consider them polar opposites, like the positive and negative ends of a battery. Just as electricity is made possible by the dynamic between opposing charges, all movement in the world, all change, is made possible by the interplay of yin and yang.

In figure 1 black and white represent these two opposing forces. White is the cosmic force of yang, the masculine force, sign of the Sun, aggression, light, heat, growth and movement. In contrast the black is yin, the feminine force, sign of the Moon, passivity, darkness, cold, senescence and inactivity.

Figure 1

The small black and white spots signify the precise interrelationship between Yin and Yang: the seed of one is always contained in the other, such that all movement in the universe is the growth of one force out of the other. You can see in the diagram how the polarities literally turn into each other, like night into day and day into night. Our planet’s entire ecology depends on this complementary pattern, where everything that grows eventually decays, giving rise to new growth.

In the new conversation the subject of change is always in the forefront. We seek out support from each other in dealing with and making changes in our lives, because we all have some resistance to change. Change can be difficult. Change can be threatening. But in the back of our minds we know change is inevitable. We see the sun rise and fall, we see the seasons come and go. We know that we are always growing older and one day will die. And even knowing this, we often live as though the circumstances of our life are frozen in time and will stay the same forever.

Of course they never do. The ancient Greek philosopher Heraclitus noted that in the world ‘the only constant is change.’ And we should all be grateful for that. Imagine if the world around us actually did stay the same and every day was just like the next, if the weather never changed and plants and trees didn’t grow. Imagine if we didn’t age and our children never grew up. Imagine if there was never anything new. It wouldn’t be very much fun and we know it. Despite our resistance there is a part of us deep inside that wants change. That part of us wants us to grow, to evolve, to experience new things. We also want to make our relationships better and more fulfilling. We want to be more powerful in our working life and create more abundance. We want to finally climb the mountain of our dreams and enjoy the breathtaking view from on high.

Fine. But this all doesn’t happen until we are willing to make a first step, and start declaring our aspirations out into the world. If we at least shared our dreams with someone else, and expressed our disappointment that our lives were not moving towards anything worthwhile, we would likely find that we are not alone. Sometimes the friction of mutual discontent is enough to spark us into action. Or we might turn right around and stop talking about it. Our fear of the unknown can be so strong sometimes that we will shy away from the very conversations that we suspect will encourage us to actively make changes.

Now if we decide to keep sitting back and waiting, life will eventually make changes happen to us, and they are not likely to be the ones we are looking for. When we just hang on to our relationships, life will make them slowly slip away. If we endure a job that we don’t like, work will become ever less satisfying and we may even get fired. And if we don’t keep lighting the torch of our greatest hopes, they will fizzle out into oblivion. When that happens, the only way we are able to console ourselves is by rationalizing that our dreams were never possible to begin with, if in fact we still remembered what they were.

In Chinese philosophy change is likened to a constantly flowing river. All the forces of nature move with the current downstream, in a perfectly balanced and synchronized manner. The real exception to this is human beings. We have made for ourselves a raft on this river, symbol of our self-consciousness, our awareness of ourselves as self-determining creatures. This gives us the power of choice. At any moment in our lives we can choose to embrace change and travel downstream or we can fight against the flow. While we may appear to be staying in the same place for periods in our lives, the forces of change are always at work. If we try to stay in the same place for too long, we are actually expending a lot of energy fighting our own evolution, and we are basically allowing life to pass us by. Eventually, the force will be too much and we will be carried a little ways down the river. In these moments we experience letting go, and when we let go we see that the changes we have been avoiding are not so bad after all.

In the transformation of yin and yang in figure 1, all change is contained by the outer circle which, as you can see, is the only part of the diagram that remains the same throughout. This circle represents the source of all change and all things in the universe. It is called the Dao (also written ‘Tao’), which can roughly be understood as the All or the One. In other spiritual traditions the Dao has been called Brahman, God, Allah, Supreme Being, the Unchanging, the Almighty to name a few. The name itself does not really matter. As Lao-Tzu reflects in Dao De Jing,

The Dao is too great to be described by the name ‘Dao’. If it could be named so simply, it would not be the eternal Dao.

Because the Dao (or whatever else we call it) is the unchanging All, then it is necessarily beyond all duality, and therefore beyond description. There is nothing it is not, and so we can never know the Dao. However, we can still experience ourselves as part of the Dao. By definition all things in the universe, including ourselves, are part of the Dao.  Since the Dao is the source of all change in the world, the part of us that feels a connection with the Dao is where our own desire for change comes from. I would like to call this part of us our Dao Self. If it was up to our Dao Self, we would always follow nature in moving with the current of the river.

But there is another part of ourselves, the part which does not recognize our connection to the Dao. It is the part that enables us to function in the world as individuals, to experience ourselves as apart from one another. This part of us I would like to call our Ego Self. The Ego Self  is programmed to survive at all costs and to maintain control over our lives. It is resistant to change because change threatens to destroy a part of the identity we have created for ourselves as distinct entities. It is worried that change will cause our entire being to fall apart. And so our Ego Self wants us to work our way upstream, so that we stay in the same place and remain as stable as possible.

This gives us pause to think about what it means to be human. Are we a part of the universe or apart from it? Is our real self the Dao Self or the Ego Self? While we may live our life predominantly from the perspective of one or the other of our two selves at any given time, they are always both with us throughout our life. Our basic nature is comprised of this duality, and being human means living with the paradox of this double identity. Our Ego Self is connected to our senses, and keeps us focused in the physical or ‘material’ world, the temporal world of matter. It’s voice is the voice of reason. Our Dao Self transcends sensory experience and calls us to look inside, to an invisible world that holds us to be part of the whole, the infinite world of spirit. Our Dao Self speaks with the voice of our intuition.

When we start to accept ourselves as having this dual nature, it is much easier to understand our conflicting desires: we resist change in our lives and yet we deeply desire change. When we live from the perspective of the Ego Self, change becomes associated with pain, suffering and loss. However, as we learn to live life more from our Dao Self it is easier to embrace change and let go of resistance because change is no longer associated with loss. We don’t experience loss because we feel connected to the wealth of the universe.

When John Donne said that ‘no man is an island,’ he was speaking about this interconnectedness that we have with our world and with each other. All of the great spiritual traditions of the past have been saying this in their own way. They all call us to a greater awareness of our union with the source of being, the One of many names which I am calling the Dao.

Like the island ultimately returning into the ocean from whence it came, we too are on a course for a union with the Dao. But like the island we fight against this. When our Ego Self is in charge we worry that if we do not struggle to hold on to our identity we will lose ourselves completely. We become protective of the welfare of our individual selves because we cannot see our greater connection to the whole. This is the paradox of our existence, source of both our profoundest miseries and our greatest delights. And we would not have it any other way.

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Awareness

Food Brands Owned By Monsanto

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In Brief

  • The Facts:

    Below is a list of food brands currently owned by Monsanto. The list was put out by Vocal Media.

  • Reflect On:

    Are the foods we eat safe? Are the chemicals we eat ingest with them safe? A lot of science has shown otherwise, so what's really going on here.

Monsanto is a biotech corporation that was founded in the early 1900s. They produce genetically modified foods (GMOs) and many chemicals that are sprayed onto our food, including several pesticides. A recent study published in the journal Environmental Research titled, Organic diet intervention significantly reduces urinary pesticide levels in U.S. children and adults” outlined the issue with these chemicals, many of which were actually originally designed by Monsanto as warfare weapons to be used as nerve agents.

The study highlighted that diet is the primary source of pesticide exposure in both children and adults. It found that an organic diet significantly reduced neonicotinoid, OP pyrethroid, 2,4-D exposure, with the greatest reduction observed in malathion, clothianidin, and chlorpyrifos.

The researchers noted that all of us are exposed “to a cocktail of toxic synthetic pesticides linked to a range of health problems from our daily diets.” They explained how “certified organic food is produced without these pesticides,” and attempted to answer the question, “Can eating organic really reduce levels of pesticides in our bodies?”

They tested four American families who typically don’t eat organic food to find out.

First, we tested the levels of pesticides in their bodies on a non-organic diet for six days. We found 14 chemicals representing potential exposure to 40 different pesticides in every study participant. These included organophosphates, pyrethroids, neonicotinoids and the phenoxy herbicide 2,4-D. Some of the pesticides we found are linked to increased risk of cancer, infertility, learning disabilities, Parkinson’s, Alzheimer’s and more. (source)

This is one of multiple studies that’ve shown the benefits of switching to an organic diet.

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When it comes to GMOs, there is a wealth of information that shows corruption with regard to their approval. A great resource to learn more about that is  called Altered Genes, Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverte.

The stranglehold that corporations like Monsanto have on governments and government agencies like the Centres for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) is quite strong. Many senior CDC scientists actually stressed this, but there are several other examples of this type of corruption.

For example, glyphosate, an active ingredient in Monsanto’s Roundup herbicide, was recently re-licensed and approved by European Parliament. However, MEPs found the science given to them was plagiarized, full of industry science written by Monsanto. You can read more about that here.

Glyphosate has been implicated in thousands of cancer cases, and Monsanto has already paid out billions of dollars to multiple victims. Dewayne Johnson is one of multiple examples.

Many mainstream foods were also found to be contaminated with glyphosate. Here’s a list of children’s foods that’ve been contaminated.

Monsanto was recently acquired by Bayer Pharmaceuticals. Big food and big pharma are one in the same. They own the press, they own politicians, and they practically dictate government policy. There are a multitude of examples that illustrate the massive amount of corruption that drives these corporations, yet they are still operating despite the fact that the products they offer have been proven to be extremely damaging to human health as well as the environment.

Those of you who have been involved in the past in the battle to protect our children from poorly made vaccines or toxic chemicals in our food or in our water know the power of these industries and how they’ve undermined every institution in our democracy that is supposed to protect little children from powerful, greedy corporations. Even the pharmaceutical companies have been able to purchase congress. They’re the largest lobbying entity in Washington D.C.. They have more lobbyists in Washington D.C. than there are congressman and senators combined. They give twice to congress what the next largest lobbying entity is, which is oil and gas… Imagine the power they exercise over both republicans and democrats. They’ve captured them (our regulatory agencies) and turned them into sock puppets. They’ve compromised the press… and they destroy the publications that publish real science. – Robert F. Kennedy (source)

Today, annual protests are held against the agrochemical company to demonstrate the public’s displeasure with Monsanto’s practices. Not only do the protests illustrate how many people are against genetically modified organisms, but they also represent how many people are against the dangerous pesticides Monsanto produces to kill off pests and insects.

Here are some of the brands that Monsanto works with.

The Brands

This list was recently put out by Vocal Media.

  • Aunt Jemima
  • Aurora Foods
  • Banquet
  • Best Foods
  • Betty Crocker
  • Bisquick
  • Cadbury
  • Campbell’s
  • Capri Sun
  • Carnation
  • Chef Boyardee
  • Coca Cola
  • ConAgra
  • Delicious Brand Cookies
  • Duncan Hines
  • Famous Amos
  • Frito Lay
  • General Mills
  • Green Giant
  • Healthy Choice
  • Heinz
  • Hellman’s
  • Hershey’s Nestle
  • Holsum
  • Hormel
  • Hungry Jack
  • Hunts
  • Interstate Bakeries
  • Jiffy
  • KC Masterpiece
  • Keebler/Flowers Industries
  • Kelloggs
  • Kid Cuisine
  • Knorr
  • Kool-Aid
  • Kraft/Phillip Morris
  • Lean Cuisine
  • Lipton
  • Loma Linda
  • Marie Callenders
  • Minute Maid
  • Morningstar
  • Butterworths
  • Nabisco
  • Nature Valley
  • Ocean Spray
  • Ore-Ida
  • Orville Redenbacher
  • Pasta- Roni
  • Pepperidge Farms
  • Pepsi
  • Pillsbury
  • Pop Secret
  • Post Cereals
  • Power Bar Brand
  • Prego Pasta Sauce
  • Pringles
  • Procter and Gamble
  • Quaker
  • Ragu Sauce
  • Rice-A-Roni
  • Smart Ones
  • Stouffers
  • Shweppes
  • Tombstone Pizza
  • Totinos
  • Uncle Ben’s
  • Unilever
  • V8

The Takeaway

At the end of the day, despite the massive amount of corruption and illegal activities these companies have engaged in, we are the ones buying their products and consuming their foods. All we have to do is make better choices–we can switch to organic produce, we can do our research and purchase from ethical companies, and we can refuse to spray our lawns with herbicides. Vote with your dollar.

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Awareness

New Study Finds Strong Link Between Glyphosate & Human Liver Disease

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In Brief

  • The Facts:

    A new study outlines a strong link between Glyphosate, the main ingredient in Monsanto's Roundup herbicide, and human liver disease.

  • Reflect On:

    Glyphosate has contaminated much of our soil and it's in many of the foods we eat. Decades of research has shown the dangers of this product, so how have our federal health regulatory agencies been able to approve this substance, and others, as safe?

Scientists and health professionals have been raising concerns about pesticides for decades. The idea that these products were ever approved as safe by our federal health regulatory agencies is truly mind blowing, given the fact that their toxicity and danger seem to be unquestionable. In 2012, the Pesticide Action Network North America (PANNA) stated that “Children today are sicker than they were a generation ago. From childhood cancers to autism, birth defects and asthma, a wide range of childhood diseases and disorders are on the rise. Our assessment of the latest science leaves little room for doubt; pesticides are one key driver of this sobering trend.”

Again, with all of the science available showing clear cause for concern, how are these products approved as safe? There are many examples one can use to answer this question. For example, a group called the CDC Scientists Preserving Integrity, Diligence and Ethics in Research, or CDC SPIDER, made up of CDC senior scientists, put a list of complaints in a letter to the CDC Chief of Staff and provided a copy of the letter to the public watchdog organization U.S. Right to Know (USRTK).

They outline the corporate connection to science in the statement below:

We are a group of scientists at CDC that are very concerned about the current state of ethics at our agency.  It appears that our mission is being influenced and shaped by outside parties and rogue interests. It seems that our mission and Congressional intent for our agency is being circumvented by some of our leaders. What concerns us most, is that it is becoming the norm and not the rare exception. Some senior management officials at CDC are clearly aware and even condone these behaviours.

This is how substances like Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, continue to gain approval–it’s pure corruption. What’s one of the latest examples of corruption? Look no further than the fact that it was recently re-licensed and approved by European Parliament. In this case, MEPs found out that the science given to them was plagiarized and full of industry science written by Monsanto. You can read more about that here.

In 1996, Monsanto was sued by the New York Attorney General based on its false and misleading advertising of Roundup products. Monsanto lost and agreed to stop, but to date they have not stopped those practices anywhere else other than New York State. You can read more about that here.

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The list of corruption is long, and these are only a few of many examples.

Despite this fact, Germany has said it will phase out the weedkiller because it wipes out insect populations crucial for ecosystems and pollination of food crops and because of the negative impact it has on human health.

Glyphosate & Liver Disease

Glyphosate has been making noise in the courtroom, with thousands of pending cases regarding the correlation between glyphosate and various types of cancer. The link between Roundup and non-Hodgkin lymphoma  has actually led to Monsanto paying victims billions of dollars. You can read about one example here.

A new study, conducted by researchers at the University of California San Diego School of Medicine, suggests an association between glyphosate, the active ingredient in Monsanto’s weed killer Roundup, and nonalcoholic fatty liver disease in human beings.

In a study published in Clinical Gastroenterology and Hepatology , a team led by Paul J. Mills, PhD, professor and chief in the Department of Family Medicine and Public Health at UC San Diego School of Medicine, examined glyphosate excretion in the urine samples of two patient groups — those with a diagnosis of NASH (nonalcoholic steatohepatitis, a type of nonalcoholic fatty liver disease or NAFLD), and those without. The results were significant, as glyphosate residue was significantly higher in patients with NASH than it was in patients with a healthier liver.

These results also compliment the findings from multiple animal studies that have already been conducted.

“There have been a handful of studies, all of which we cited in our paper, where animals either were or weren’t fed Roundup or glyphosate directly, and they all point to the same thing: the development of liver pathology,” said Mills. “So I naturally thought: ‘Well, could there be an association with this same herbicide and liver disease in the U.S.?’”

As the university points out:

The study examined urine samples of 93 patients. Forty-one percent were male; 42 percent were white or Caucasian; 35 percent were Hispanic or Latino. Average BMI was 31.8. Patients were originally recruited as part of a larger study at the UC San Diego NAFLD Research Center conducted between 2012 and 2018. Liver biopsies were used to determine the presence or absence of NAFLD while classifying the subjects by cohort.

Mills plans to next put a group of patients on an all-organic diet and track them over the course of several months, examining how a herbicide-free diet might affect biomarkers of liver disease.

Glyphosate is the most widely used herbicide in the United States; it was developed and patented by agrochemical giant Monsanto in the 1970s and its sales represent approximately 50 percent of the company’s annual revenue.

Dr. Minkoff, who graduated from the University of Wisconsin Medical School in 1974 and was elected to the “Phi Beta Kappa” of medical schools, the prestigious Alpha Omega Alpha Honors Medical Fraternity, for very high academic achievement, provides an excellent scientific explanation as to why glyphosate represents a big problem for human health. You can read about that here, if you’re interested.

Will An Organic Diet Make A Difference?

Professor Mills mentions his intention to put a group of patients on an all organic diet and track them over the course of several months while examining how an herbicide free diet might affect biomarkers of liver diseases.

This is important, as many of our foods are now contaminated with glyphosate, among other herbicides and pesticides. For example, here’s a list of children’s foods that have been contaminated with glyphosate. The chemical has also been discovered in major orange juice brands.

Science has already shown that an organic diet can make a tremendous difference. A recent study published in the journal Environmental Research examined four families who eat conventional diets. Pesticide levels were measured via urine before switching to an organic diet for 6 days. A dramatic drop in pesticide levels was found. You can access that study and read about more examples here.

The Takeaway

The approval of substances that are harmful to human health started long ago–remember DDT? It’s been decades, but it’s still happening. At the end of the day, you can refuse to buy and use these products, as many people are still purchasing them to use on their lawns and in their communities.

Despite the setbacks, progress is being made as this substance is now banned in multiple communities and countries as awareness continues to grow.

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