D2D in the Kitchen: Prepping a Clean Turkey

Whether you dry-brine, deep-fry or lather the bird in white wine and butter, the preliminary steps of turkey preparation are the same. One of the biggest issues facing poultry prep is the spread of pathogens like Campylobacter and Salmonella that can cause foodborne illnesses.

Here’s how you keep yourself and your fellow diners safe by dressing and cooking your turkey properly…

Thawing a Frozen Turkey

If you are buying a frozen turkey, the meat needs to be completely thawed before cooking it— otherwise, you might not cook it thoroughly. According to the United States Department of Agriculture (USDA), when the turkey begins to defrost, any bacteria present before being frozen can continue to grow again.

Therefore, the defrosting process must be done correctly. It takes approximately 24 hours to thaw roughly 5 lbs of turkey meat. The average size turkey purchased for Thanksgiving is 15 lbs, so allow 3 days for your bird to completely thaw in the refrigerator.

Once the turkey is thawed, cook it within two days. Failing to cook the meat within this timeframe may result in foodborne illness if harmful pathogens are present and the meat is not cooked thoroughly.

Prepping a Fresh Turkey

You have two days from the purchase of a fresh turkey to get that bird in the oven! You may feel inclined to wash the meat before you begin your seasoning preparations. Resist the urge!

Be sure to wash your hands and any utensils or plates that came into contact with the raw meat as these can serve as a source of cross-contamination.

Using platters interchangeably is never a good idea as this can allow for the transfer of pathogenic bacteria from the poultry to other dishes. So, after the turkey is in the oven, make sure to thoroughly clean your counters before moving on to the side dishes!

Washing raw meat and poultry can cause bacteria to splash and spread up to three feet away. Cooking (baking, broiling, frying, or grilling) meat and poultry to the right temperature kills any bacteria that may be present, so washing meat and poultry is not necessary.”

–  United States Department of Agriculture

Cutting boards with nonporous surfaces, such as plastic, marble, glass, or ceramic, are easier than wood to clean. The USDA Meat and Poultry Hotline recommends consumers use a nonporous surface for cutting raw meat and poultry.

Temperature = 165°F

It doesn’t matter if you started with a fresh or frozen turkey, and, even if the turkey looks perfectly cooked with a crisp brown exterior, the inside of the meat must reach 165 degrees Fahrenheit before it is safe for consumption.

To properly check the temperature of the meat, you want to make sure to use a thermometer in three separate places. First, check the breast (the thickest part of the bird). If this has reached 165° you then want to check the thighs and the wings to make sure they are the same temperature.

The leftovers

Thanksgiving almost always means great leftovers through the weekend, right? Only if you store your meat properly! You want to have your leftovers refrigerated within two hours. If properly refrigerated, your leftover turkey meat will last for 3-4 days. That means four days of Thanksgiving sandwiches. Yum!

5 Nutrients Meat Has that Plants Don’t

Meat is a natural source of many vitamins, minerals, and amino acids and has specific protein compounds fundamental to overall health. Let’s investigate what nutrients meat has that plants lack.

5. Vitamin B12

The B12 vitamin is almost exclusively found in animal foods, including fish, meat, and eggs.

B12 is crucial to maintain a healthy body. It helps develop red blood cells and helps keep our cells healthy. It also supports and maintains nerve and brain function. B12 increases our energy levels by preventing megaloblastic anemia, which makes people tired and weak.

According to the National Institutes of Health, the average daily recommended amount of B12 for adults is 2.4 micrograms. It’s also important to note that plant foods do not naturally contain any vitamin B12 unless they’re fortified, making it difficult to achieve the recommended daily value on a plant-only diet.

4. Vitamin D

Vitamin D comes in two forms – D2 in plants and D3 in animal foods – and both are important. In our bodies, vitamin D, in both its forms, promotes calcium absorption, helps bone growth and cell growth, reduces inflammation, and works to maintain proper immune function. And, although both forms of vitamin D are vital, a vitamin D3 deficiency has been linked increased risk of cancer, heart disease, and multiple sclerosis.

If you want to increase your vitamin D3 intake, the best sources are fatty fish and egg yolks.

3. DHA

DHA, otherwise known as Docosahexaenoic is an omega-3 fatty acid that’s essential for brain function.

DHA is vital for infant brain development, as well as maintenance and normal brain function for adults. Deficiencies in DHA have been linked to cognitive decline and increased risk of developing Alzheimer’s, cancer, and depression. One study found that a low-fat diet with less DHA increased women’s plasma triglycerides, and the severity of Type 2 diabetes and heart disease.

The best source of DHA is in fatty fish, but there are algal oil supplements you can take if you are following a plant-based diet.

2. Complete Proteins

There are two types of proteins – complete and incomplete – and they differ based on their amino acid profile.

There are over 20 types of amino acids and nine essential amino acids. Complete proteins contain all nine, while incomplete proteins lack at least one amino acid. Because our bodies can’t make these crucial amino acids, they must come from our diet.

Animal-based foods, such as meat, poultry, fish, eggs, and dairy, are all sources of complete proteins. Plant-based foods, like fruits and veggies, seeds, nuts, and grains, lack one or more essential amino acids, making them incomplete proteins and not a good sole source of protein in your diet.

However, you don’t necessarily have to eat meat to get your amino acids, but you do have to be strategic. You can mix and match incomplete proteins to create a complete one. For example, when consumed together, rice and beans create a complete protein. So do peanut butter and whole wheat bread. Below is a chart to help guide you on what foods contain certain amino acids and what they lack.

1. Digestive properties

Plant and animal proteins are different because they contain different set of amino acids. But they also differ in digestive processes. Animal-based proteins are more nutritionally efficient than plant-based since they are absorbed into the body more quickly.

It takes the body 36 to 72 hours to properly break down protein into its amino acids where they can be absorbed. Since plant proteins have to link up with other foods that contain the amino acid they lack, digestion and absorption take much longer than animal proteins. How fast a protein is absorbed directly affects our metabolism. Plants’ lack of essential amino acids, specifically branched-chain amino acids (BCAA), provide a lower anabolic effect, meaning lower digestibility.

How Much Protein Should We Eat?

protein shake with almonds

A case study in how much protein is enough

Take, for instance, Patrick and Cynthia. Patrick’s day consisted of sitting at his desk at work, working on his computer, and then coming home to relax on his couch with some TV shows. He rarely engages in any physical activity or exercise except for an after-dinner stroll with his wife.

Patrick’s protein needs are usually calculated based on his body weight, which is 195 pounds. His recommended daily protein intake is  0.35g per pound of body weight, which amounts to approximately 70g of protein per day. This amount of protein is enough to meet Patrick’s minimum physiological protein needs and support his lifestyle.

On the other side of the spectrum is an athletic individual named Cynthia. Cynthia is gearing up for a marathon while weightlifting and doing high-intensity intervals as part of her training.

How much protein does Cynthia need each day? Based on her body weight of 154 pounds and intense level of activity, her recommended daily protein intake is about o.73g per lb., which amounts to approximately 112g of protein per day. This is necessary because her body needs more protein to repair and build muscle tissue, support her high-intensity workouts, and recover faster.

Body weight & lifestyle factors

Most of us fall in between Cynthia and Patrick. We exercise between 30-60 minutes a day, and it can range from yoga and walking to lifting weights and high-intensity cardio. Our protein intake depends on our lifestyle and energy needs.

The American College of Sports Medicine indicates that anywhere from 10-35% of the average American’s diet should contain proteins. In terms of bodyweight, this means a recreational athlete weighing 150 pounds should strive for between 75-90 grams per day.

Of course, if you exercise more, you can increase your protein consumption— but you don’t need to overdo it! If you are eating protein with the hopes of building muscle, the quality, quantity, and timing of consumption is more important than the overall amount you eat.

The Academy of Nutrition and Dietetics recommends eating 20-30 grams of complete protein within 2 hours of exercise.

Which protein sources are best?

When eating protein, you want to make sure it is a complete protein, meaning it contains all 9 essential amino acids. Eggs, milk, and lean beef are high-quality proteins that are easily digestible. For instance, one large egg contains around 6 grams of protein.

Turkey, chicken, and fish are also a good source of protein. 3 oz. of chicken or fish contains anywhere from 19-24 grams of protein.

Dairy is another great source of protein: a 5.3 oz container of plain Greek yogurt contains 15 grams of protein. A cup of milk has roughly 8 grams of protein and an ounce of cheese contains 7 grams of protein.

Legumes have protein, too! A cup of lentils contains roughly 16 grams of protein. Including a variety of vegetable protein sources in your diet is also a good strategy to ensure you’re getting a range of nutrients.

But let’s say you are the average athlete, and you weigh 150 pounds and need about 75-90 grams of protein. In one day, if you ate:

  • 1 cup of oatmeal (10g of protein)
  • two eggs (12 g)
  • 6 oz of chicken (42g)
  • ½ cup of lentils (8g)
  • 1 cup of black beans (15g)

…you would have consumed 87 grams of protein.

But honestly, that is a lot of food. Plus, you need to add in more fruits and vegetables and some carbs. So, it is tempting to throw in some protein powder on your oatmeal in the morning or eat a protein bar as an afternoon snack.

What about protein supplements?

Are protein products, like shakes, powders, and bars, part of your daily routine? The protein supplement market has been rapidly expanding, with the industry fueled by factors such as the aging population, fitness trends, growing interests in plant-based protein supplements, and accessibility to e-commerce. There is also a continuous interest in self-care, contributing to the growth of this industry.

The question of whether protein supplements are good for you depends on various factors, including your dietary needs, health status, and lifestyle. Of course, like any change in your diet, it is best to ask your doctor.

However, EatingWell suggests that high-quality, third-party tested protein powders with minimal sugar and no harmful additives can be a healthy choice. As we age, we lose muscle, and boosting our protein intake may help increase strength and lean body mass, especially if you have a restricted diet.

Medical News Today also shares research suggesting that protein supplements significantly improve muscle size and strength in healthy adults who perform resistance-based exercise training.

Protein powder considerations

However, it’s important to consider the quality control of protein supplements. As per a review published on Human Kinetics, safety assessments are crucial, especially given the potential addition of cheaper ingredients to increase total protein content.

According to Harvard Health, protein powder supplements can harbor health risks and are recommended only for certain conditions, such as impaired appetite or wounds. You should make sure that the protein powder is ‘clean’ and does not have unnecessary additives. NIH published a study indicating that some protein powder supplements can have heavy metals.

Lastly, online sales of protein supplements have increased, indicating a shift in how consumers purchase these products. However, this also highlights the need for further education on potential health risks from unregulated protein supplements, as stated in a study on Wiley Online Library.

Can you consume too much protein?

You might not need your morning protein shake as much as you think. Of course, like anything else, too much of a good thing is just…too much.

Cleveland Clinic stresses that aside from bad breath, too much protein can overstress your kidneys causing kidney damage, digestive problems, and dehydration. It is always important to drink enough water to make sure your kidneys function well.

MDPI suggests the following:

“…Instead of adding protein and amino acid supplements to high-protein diets, protein should be preferably received from whole foods, such as fish, eggs, dairy products, legumes, and cereals, along with fibers and other food components supporting the well-being of both the host and their gut microbiota.

This should be highlighted in the nutritional plans of athletes, sportspeople, as well as more sedentary populations.

Protein supplements can certainly be a healthy addition to your diet, but they’re not for everyone. These supplements are often utilized by athletes and those with specific dietary requirements who may struggle to meet their protein needs through food alone.

So, while protein supplements can be beneficial for some, they should be used wisely and under the guidance of a healthcare or nutritional professional.

Cedar Plank Chili & Rosemary Salmon

This delicious cedar-planked salmon recipe is perfect for summer grilling.

Cook up some fresh asparagus, add fresh-squeezed lemon, a sprinkling of olive oil, and a sprig of rosemary, and voila! You’ll have yourself a bistro-worthy creation to enjoy al fresco!

Quick note: be sure to budget enough time beforehand to thoroughly soak the planks…otherwise, you’ll have a fish flambé on your hands!

Scroll down for instructions and enjoy 🙂

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Cedar Plank Chili & Rosemary Salmon Recipe

Ingredients

  • 2 lb. salmon filet
  • 1 tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 2 tsp. brown sugar
  • 1 tsp. dried rosemary
  • 1/2 tsp. grated lemon peel
  • Salt to taste

Instructions

  • Soak cedar plank according to instructions
  • Combine dry ingredients and rub on top of filet
  • Place filet on plank and let rest for 30 mins
  • Heat grill to 400F and place plank on indirect heat
  • Close grill and let cook for 15-18 mins., until internal temperature reaches 165F
  • Garnish with rosemary sprigs and lemon slices

Hungry for more knowledge? Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

5 Ways Cattle & Dairy Cows Can Help the Environment

dairy cows

Dairy cow and cattle farms have been mistakenly blamed for a disproportionate amount of climate change given its production of methane and manure run-off. But let’s challenge this assumption by examining a few ways farmers manage their farms and ranches…

Did you know cattle can play a positive role in climate change, and farmers and ranchers are proactively working to reduce methane output? Here’s how!

1. Livestock is one of the best tools for land management

Ranchers whose cattle roam the land utilize regenerative agriculture. These animals graze on the grass – grass-fed – and while doing so, contribute to the nutrients in the soil. Livestock is used by ranchers to better manage the land, which then benefits not only the soil, but also native plants and wildlife. Healthy soil also absorbs the rainfall better and prevents water run-off into roads, streams, and wetlands.

2. Dairy cows & cattle can cut emissions

The Nature Conservancy highlighted a metanalysis titled, “Reducing Climate Impacts of Beef Production,” which showed that ranchers who own both grasslands and beef could cut emissions by 50%. This is especially true in the U.S. and Brazil.

How does this work? Well, when cattle graze, their hooves dig up the soil, where seeds then drop in from neighboring plants. Cow manure acts as the fertilizer, and the grasslands thrive because they’re a carbon sink. In Texas, one cattle rancher, Meredith Ellis, is sequestering 2,500 tons of carbon (after enteric emissions) a year. This is equal to taking 551 cars off the road.

On a global scale, the map below taken from Cusack et al’s study, Reducing Climate Impacts of Beef Production, exemplifies some of the many emission-reducing tools in the farmers and ranchers toolbelt being executed across the world. This includes production and transportation of fertilizers and feed, water use, animal maintenance, soil management, and machinery use.

3. Grass-fed vs. Feedlot

95% of all cattle start their lives on grass, then finish them in the feedlot. Many argue that feedlot cattle contribute to atmospheric methane more than grass-fed. However, it’s just the opposite. Grass-fed cattle emit approximately 20% more methane because it takes them about a year longer to reach market weight.

In addition, animal nutrition companies are researching ways to further reduce the release of methane anywhere from 3% to 50% through animal feed. Cows burp more when they eat roughage in grass versus a highly nutritious and tailored feedlot diet. When the roughage breaks down, methane is produced.

4. Dairy Digesters

The dairy industry has benefited from anaerobic methane digestors for quite some time now. How?

Dairy farms collect the manure and plow it into domed, rubber-lined ponds next to the barns. Each of these helps capture methane. The methane is then used as electricity for the farm or sold back onto the grid.

Farms that do this are GHG-negative because they use methane instead of fossil fuels to provide their electricity. California has committed to a 40% reduction of dairy methane emissions by 2030 just by using digesters.

5. Cows are actually carbon neutral

Contrary to popular belief, cows are carbon-neutral emitters.

This is because, over time, they do not emit more carbon than they eat. When cows eat plants, they consume carbohydrates, which contain carbon.

After the plant enters their stomach, they bring it back up to chew some more; then it goes back down into their stomach to be digested by the microbes, called methanogens.

This is when a portion is belched as methane and is released into the air. This methane is to blame because it’s 28 times more potent as a GHG than CO2. However, the good news is that it only lasts in the air for about eight to ten years. Then, it converts into one part CO2 and two parts H2O via hydroxyl oxidation.

Grilling Season: Food Safety Best Practices

chicken and vegetables on skewers

Before you fire up the grill, let’s review safe food storage, handling, and preparation to help you protect yourself, your families, and your guests from foodborne illnesses.

Clean, Separate, Cook, and Chill

The Be Food Safe campaign was created by the U.S. Department of Agriculture with the Partnership for Food Safety Education, the U.S. Food and Drug Administration, and the Center for Disease Control and Prevention (CDC) to raise awareness of the importance of safe food handling in American households. The campaign recommends just four simple steps: clean, separate, cook and chill.

Wash Your Hands, Wash Your Utensils

  • Wash your hands with water and soap for at least 20 seconds before and after handling food. Wash between your fingers and fingernails as well.
  • Use gloves to handle food if you have a cut or infection.
  • Wash your cutting boards, dishes, utensils, and countertops with hot soapy water after preparing each food item, especially after using them for cutting raw meat, poultry, and seafood.
  • Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle. Put sponges in the microwave for sixty seconds or more to kill bacteria

Maintaining cutting boards: If not properly maintained, cutting boards can harbor harmful bacteria. Cutting boards with nonporous surfaces, such as plastic, marble, glass, or pyro-ceramic, are easier to clean and can hold on to fewer bacteria. The USDA Meat and Poultry Hotline recommends consumers use wood or a nonporous surface for cutting raw meat and poultry.

Which foods should you clean before eating?

MEAT: DO NOT WASH
Washing raw poultry, beef, pork, lamb, or veal before cooking it is NOT recommended by the FDA, USDA, and food safety experts. When meat is washed, water may splash harmful bacteria present on the raw meat spreading them to surrounding surfaces, including the clothes of the person washing the meat. Since cooking meat to the appropriate temperature kills disease-causing bacteria, washing meats prior to cooking is not necessary.

EGGS: DO NOT WASH
Eggs contain a natural coating that prevents bacteria from permeating the shell.  And during commercial egg production, eggs are washed and sprayed with edible mineral oil to protect them from bacterial contamination. Washing eggs at home will remove these protective coatings and makes the eggs more susceptible to contamination.

FRUITS & VEGGIES: WASH
Raw fruits and vegetables can carry harmful bacteria, be sure to wash them under running tap water to remove any lingering dirt. When preparing fruits and vegetables, remove any damaged or bruised areas. These are prime spots for bacteria to thrive. In some cases, like with berries, it is best to not wash the produce until you are ready to eat them so they so they stay fresh.

Cook: Use a thermometer— even on your hamburger on the grill! Cooking food to a high enough temperature destroys harmful bacteria. To make sure food is heated to the appropriate internal temperature, the use of a food thermometer is highly recommended. You cannot see, smell, or taste bacteria that cause foodborne illness so it is imperative that you use a thermometer to determine when food is safe to eat.

Chill: Refrigeration is essential. The “danger zone,” where bacteria grow most rapidly, is the range of temperatures between 40 °F and 140°F.  Within this temperature range, bacteria can double in number in as little as 20 minutes. Keeping your food out of the “danger zone” is imperative to food safety in the kitchen.

Storage: USDA has developed guidelines recommending safe time limits for keeping refrigerated foods from becoming dangerous to eat. (Maximum freezing times are recommended for quality purposes only.)

For additional information on safely shopping for food, transporting food and serving food, check out the USDA’s Kitchen Companion: Your Safe Food Handbook.

Food Safety at Farmers’ Markets

farmers market sign in front of vegetables

Who doesn’t enjoy visiting a farmers’ market and buying recently harvested fruits, veggies, jams, honey, and meats from local farms? Many times you can shake the farmer’s hand, ask questions about how they grow their food, and discuss what crops to expect this summer. This sentiment is enjoyed by many and as a result, U.S. farmers’ markets have become increasingly popular.

Popularity of U.S. farmers’ markets

Consumers love these seasonal markets – and so do our farmers. By selling at farmers’ markets, farmers can get a better profit margin on their goods as they bypass their traditional vendor (like your local grocery store who takes a cut of their profits) to sell their freshly harvested produce and other products directly to consumers. An additional benefit of these direct-to-consumer venues is when consumers gain a better understanding of where their food comes from, and farmers can meet the people that are purchasing and enjoying the fruits of their labor.

But what about food safety? As consumers, how do you know that these farmers have followed best food safety practices in the growing, harvesting, and processing of their harvests?

It is safe to say that no farmer will deliberately grow and harvest food he/she knows is contaminated with human pathogens (i.e., microorganisms that can make people sick). However, some farmers are more aware than others of the risk factors from water, soil, humans, wildlife, domestic animals, etc., that could contaminate produce crops.

You can read more about in-field food safety programs in our previous blog post, “How Safe Is Our Food?”

How safe is the product you just bought from the local farmers’ market?

The primary food safety concerns are foodborne pathogenic bacteria, such as ListeriaSalmonella, pathogenic E. coli as well as Norovirus that, at the least, cause gastrointestinal symptoms but, in some cases, can also cause other more serious health effects.

A farmer’s level of food safety awareness certainly affects the steps he/she takes to prevent contamination from occurring i.e., implementing food safety practices and procedures to reduce the contamination risk. In some cases, such as with wildlife or birds moving through or over a field, it is impossible to prevent potential contamination sources from contacting crops. So, in this case, farmers monitor these potential sources to minimize the possibility of pathogens being transferred to their crops. For example, one method they may use is to look for feces on produce or the surrounding soil during harvest and not harvest crops that are within a specified radius of the fecal material.

In researching this topic, we found several studies that tested specific produce from both farmers’ markets and grocery stores for bacteria that can serve as indicators of pathogens that could cause illness. The study results indicated that produce from farmers’ markets typically had significantly more bacterial counts in general than produce from grocery stores, but this is not necessarily bad since many bacteria are not harmful to humans and may even be beneficial for maintaining product quality and human health when consumed.

Do federal food safety regulations apply to locally grown products sold directly to consumers?

It depends, but most farmers selling their products at farmers’ markets qualify for some exemptions to the level of food safety regulations practiced by larger producers.

According to the Food Safety Modernization Act (FSMA) passed by U.S. Congress and signed into law by President Obama in 2011, food safety requirements depend on a farm’s income.

  1. Farming operations with less than $25,000 in food sales are completely exempt from food safety rules.
  2. Farms that gross between $25,000 and $500,000 annually and sell most of their food products (greater than 50%) directly to consumers, restaurants, or stores in their state or within 275 miles of their farm are exempt from the more rigorous and costly FSMA requirements (i.e., detailed record-keeping and technical reporting requirements).
  3. Farms grossing more than $500,000 annually to follow all applicable regulations and to undergo food safety inspections.

The bulk of farmers who sell their products at farmers’ markets qualify for one of these exemptions. FSMA requires farms grossing more than $500,000 annually to follow all applicable regulations and to undergo food safety inspections.

What do experts say about food safety and small producers?

Industry leaders have weighed in…

At the end of the day, we want our food to be safe regardless of where it comes from. However, there seem to be differences of opinion on whether small producers need to follow the same rules as large producers.

“There is no scientific evidence to support reduced requirements or exemptions for small farms due to lower food safety risks.”  — David Plunkett, Center for Science in Public Interest.

“Scientific evidence is not conclusive either way regarding the safety of local food. We don’t really know if larger operations are safer than smaller operations. Right now we can’t say farmers markets are riskier or safer.” — Dr. Francisco Diez-Gonzales, University of Minnesota

“Small scale growers can be sued for producing and selling food that makes people sick.” — Bill Marler, Food safety attorney

“Collectively, this data indicates small farms would be spending about 60% of their profits complying with the new FSMA rules if they were not exempt.”  — National Farmers Market Coalition

Those in favor of small farm exemptions and reduced requirements emphasize the cost of complying with FSMA’s rules, as it could put many small farms out of business. However, both sides agree that food safety at the small farm level needs to be a priority for the health and safety of our communities throughout the United States.

Critics of reduced requirements and exemptions warn small farmers and consumers: pathogens do not discriminate between small and large farms and local does not mean microbiologically safer.

Farmer’s markets make their own policies

State and local governments oversee farmers’ markets. For the most part,  research indicates that states rely on county health departments to regulate food safety at farmers’ markets and the health departments rely on market managers to enforce food safety practices at the market. Many state and local governments do not have adequate staffing to visit each local farmers’ market leaving food safety rule development and enforcement to the market manager.

In her job as liaison between the King County/Seattle (WA) Public Health Department and farmers’ markets, Jill Trohimovich, an environmental health specialist, told Food Safety News her department does “a quick walk-by” when inspecting farmers’ markets. Public health officials from other states have made similar statements about their inspections of farmers’ markets. Dave Stockdale, a past executive director of the nonprofit Center for Urban Education about Sustainable Agriculture, describes market managers as having “a general understanding” of agriculture and food safety guidelines, but no specific training.

Stacy Miller, a former executive director of the Farmers Market Coalition, explained how the process of vetting potential farmers’ market vendors differs from one market to the next. One market may require potential vendors to fill out an application, present proof of insurance, and have an onsite inspection while others may only require proof of insurance.

An example of a more rigorous set of requirements is the Ferry Plaza Farmers’ Market in San Francisco, California. Due to limited space and enormous popularity with shoppers, this San Franciscan market requires farmers who want to sell their products to complete a 17-page application and pass an on-farm food safety and sustainability inspection by market managers.

On the contrary, vendors who wish to join the Phoenix (AZ) Public Market run by Community Food Connections, complete a one-page application before being allowed to sell their products. Cindy Gentry, the Community Food Connections’ founder and former executive, said that someone from the organization tries to visit each farm, but sometimes that does not happen until after the farmers have already started selling their products at the market.

Have there ever been foodborne illness outbreaks linked to food sold at farmers’ markets?

Since 2008, there have been seven major foodborne illness outbreaks and two recalls associated with food products from farmers’ markets causing 80 known reported illnesses and one death. Additionally, while some foodborne illnesses have been reported from farmer’s markets, it is hard to discern all of them. Hospitals, doctors, and the CDC share as much information as they can, but consumers often do not report a sickness— and when they do it can easily be mistaken for a “stomach bug.”

What are farmers’ markets doing to improve food safety?

Small farmers realize that food safety is crucial for business and protecting consumers. Amy Annable, manager of sprout operations at Edrich Farms in Randallstown, MD, knows that if anyone gets sick from her sprouts it would ruin her livelihood. A foodborne illness outbreak is her “worst nightmare”—sprouts are known for being susceptible to microorganisms that cause food-borne illnesses.

So, Edrich Farms established its own food safety plan, and Amy spends extra time during the week on paperwork and testing to ensure their sprouts are safe. Many other small farmers are also starting their own food safety programs and implementing practices to keep produce safe.

Many food safety specialists in the USDA’s cooperative extension system work closely with their state’s farmers’ markets to provide food safety information to their market vendors. These programs provide workshops and online materials for both farmers and market managers.

How to be a proactive food safety shopper at your local farmers’ market

When shopping at your local farmers’ market, it is valuable to proactively ask the right questions and follow certain practices to reduce your risk of getting sick from foodborne pathogens. One researcher who investigated the correlation between foodborne illness and farmers’ markets suggested that the data may indicate that people “erroneously believe that food bought at farmers’ markets needn’t be washed because it is ‘natural’.” It is always a good idea to follow certain food safety practice when preparing and consuming food in your home. Here are some recommendations provided by SafeFruitsandVeggies.com and Eat Right, Academy of Nutrition and Dietetics.

References for farmers’ market microbial surveys

Bohaychuk VM, Bradbury RW, Dimock R, Fehr M, Gensler GE, King RK, Rieve R, Romero Barrios P. 2009.A microbiological survey of selected Alberta-grown fresh produce from farmers’ markets in Alberta, Canada. Journal of Food Protection, 72(2):415-20. https://www.ncbi.nlm.nih.gov/pubmed/19350990

Levy DJ, Beck NK, Kossik AL, Patti T, Meschke JS, Calicchia M, Hellberg RS. 2015. Microbial safety and quality of fresh herbs from Los Angeles, Orange County and Seattle farmers’ markets. Journal of the Science of Food and Agriculture, 95(13):2641-5. https://www.ncbi.nlm.nih.gov/pubmed/25382560

Park CE, Sanders GW. 1992. Occurrence of thermotolerant campylobacters in fresh vegetables sold at farmers’ outdoor markets and supermarkets. Canadian Journal of Microbiology, 38(4):313-6. https://www.ncbi.nlm.nih.gov/pubmed/1611556

Scheinberg JA, Dudley EG, Campbell J, Roberts B, DiMarzio M, DebRoy C, Cutter CN. 2017. Prevalence and phylogenetic characterization of Escherichia coli and hygiene indicator bacteria isolated from leafy green produce, beef, and pork obtained from farmers’ markets in Pennsylvania. Journal of Food Protection, 80(2):237-244. https://www.ncbi.nlm.nih.gov/pubmed/28221988

Sirsat SA, Neal JA. 2013. Microbial profile of soil-free versus in-soil grown lettuce and intervention methodologies to combat pathogen surrogates and spoilage microorganisms on lettuce. Foods, 2(4):488-498. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302277/

Soendjojo E. 2012. Is local produce safe? Journal of Purdue Undergraduate Research, 2:55-62. https://docs.lib.purdue.edu/cgi/viewcontent.cgi?article=1022&context=jpur

Su Y, Hsu W, Simonee A, Huang T. 2014. Prevalence of SalmonellaEscherichia coli O157:H7 and Shigella in selected fresh produce from supermarkets, local markets and farmers’ markets. https://iafp.confex.com/iafp/2014/webprogram/Paper6353.html

Wood JL, Chen JC, Friesen E, Delaquis P, Allen KJ. 2015. Microbiological survey of locally grown lettuce sold at farmers’ markets in Vancouver, British Columbia. Journal of Food Protection, 78(1):203-8.  https://www.ncbi.nlm.nih.gov/pubmed/25581197

5 Best Shopping Strategies for Thanksgiving

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Challenges in our global food system have caused increased food prices, empty grocery shelves, and supply chain problems. So how can we shop for Thanksgiving to get everything we need while also saving money? Let us tell you below!

1. Follow the sales

Most foods, like turkey, eggs, margarine, and flour will cost more this Thanksgiving. However, most grocery stores will have sales or rewards programs to get items for cheaper or even free. Follow the sales and discounts to ensure you’re getting the best price.

2. Get your turkey NOW

Between supply chain issues and the avian flu that wiped out many flocks, fresh turkeys and those in specific sizes may be hard to come by, so don’t be afraid to buy them now. This will help you not only get a better price but also ensure you actually get a turkey for your dinner. And while you’re at it, might as well grab two and put one in your freezer for Christmas!

3. Talk to your local grocer

As we mentioned above, many stores offer sales, discounts, and rewards programs during the holidays. A grocery store in my hometown is giving away free turkeys to anyone that reaches the necessary points from shopping. So, ask your local grocer now if they’re planning on running any sales or discounts during the holiday season. More than likely, they’ll say yes and you can plan your shopping.

4. Give frozen produce a chance!

Not only is frozen produce more affordable on a regular basis and prone to frequent sales, but these fruits and veggies are also picked and flash-frozen at peak freshness, so you’re guaranteed a flavorful side dish. Consider buying frozen corn, peas, green beans, cranberries, cauliflower, and butternut squash.

5. Enjoy the holidays!

Try not to worry too much and just enjoy the holidays this year with your friends and family. Remember that, no matter what, we are finally able to spend the holidays with our loved ones again, so take time to enjoy it together.

5 Things You Don’t Need to Worry About this Holiday Season

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The holidays are a busy time for all of us! Buying presents, cooking food, wrapping gifts, and hosting family and friends can be stressful. So, here are five things that shouldn’t be on your list of concerns this holiday season when it comes to your food.

1. GMOs

GMOs are still a very controversial topic in mainstream culture. But, this is because not many people truly understand what a GMO is. Well, if there is one thing you should know by now, it’s that you do not need to worry about GMOs on your dinner table. Aside from having many benefits for farmers, GMOs also have benefits for us consumers and are not a danger to our health whatsoever. It is actually, the most studied food technology that exists.

To learn more about what a GMO is, click here.

2. A Food Shortage

Between the conflict in Ukraine, the labor shortage, and high food prices, it’s easy to be worried about not finding our favorite holiday foods this year. But, we’re here to tell you, there will be no food shortage this holiday season! However, if you want to avoid higher prices, we recommend buying your food early.

3. Pesticides

A big push for the organic movement is around a pesticide-free agricultural world. However, farmers who grow organic foods still use pesticides, and these pesticides are not harmful to us. This is especially true for glyphosate or RoundUp. It’s the world’s most heavily-used herbicide, and many people believe it’s dangerous for humans, but this is simply not true.

So, don’t worry about pesticides in your food this holiday season, and to learn more about glyphosate, click here.

4. Cyberattacks

Recently, some food production companies have been attacked by cyber-hackers. These companies include JBS, NEW Cooperative, and Crystal Valley. Yikes, does this mean we should be worried about a cyberattack shutting down our food supply chain? Nope! Even with these threats, the American food system has never been safer, and industry experts are working tirelessly to keep our farms and food safe and the supply chain in motion.

5. Restrictive Diets

The holidays are about enjoying ourselves and our time with friends and family. It’s not the time to put ourselves on a restrictive diet, then punish ourselves when we don’t stick to it. The most important thing to remember this holiday season is to eat a balanced diet and everything in moderation. It’s ok to have a slice of pie or a Christmas cookie; just remember to eat your fruits and veggies, and get some exercise, too!

5 Key Nutrients for Mitochondrial Health

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Many of us know mitochondria as the “powerhouse of the cell” from middle school biology. But what you may not know is that our diet directly impacts the function of our mitochondria, which affects our long-term health. Here are five nutrients you can add to your diet to improve your mitochondrial function!

1. CoQ10

CoQ10 is the primary antioxidant in human cells. We need oxygen because it’s critical in energy production. We need antioxidants because they help protect mitochondria from excess strain or other damage.

We should aim to consume between 90-200 milligrams of CoQ10 every day. Some foods that contain high amounts of CoQ10 are chicken thighs, peanuts, spinach, and avocado.

2. Lipoic Acid

Lipoic acid is also an antioxidant that’s found in every cell. Not only does it turn glucose into energy, but it also is crucial in recharging vital antioxidants that improve mitochondrial health, like CoQ10.

Lipoic acid can be taken as a supplement, but it’s also found in some whole foods like red meat, carrots, spinach, and broccoli.

3. Acetyl L-Carnitine

Acetyl L-Carnitine is another antioxidant that helps rid the body of free radicals and promotes liver detoxification. It also helps us keep our immune systems strong by boosting T-cell activation. It can also be taken as a supplement or can be found in foods like beef, chicken, milk, and cheese.

Learn how Acetyl L-Carnitine and Lipoic Acid work together in the body here.

4. Resveratrol

Resveratrol has both pro-oxidant effects and antioxidant effects on mitochondria. It also helps improve respiratory activity in the mitochondria, reprogramming efficiency in the cells, and cell growth. It’s suggested to consume between 5mg and 100mg every day.

Many of the foods that contain resveratrol are part of the Mediterranean diet. These foods include red wine, blueberries, dark chocolate, and peanuts.

5. Vitamin E

Vitamin E has three primary functions in mitochondrial health. These include preventing thyroid hormone-induced changes, reducing free radical production, and causing beneficial reactions in cells. It’s the first line of defense to protect the mitochondrial membrane.

We should try to consume 15mg of Vitamin E every day. Foods high in Vitamin E include sunflower seeds, avocados, broccoli, and olive oil.

How is Salt Made?

Today, you would be hard-pressed to find a household without a salt shaker, but this wasn’t always the case. Salt was scarce until the industrial revolution provided the technology to discover vast salt reserves. Salt was once used as a currency as valuable as gold – traded and fought over worldwide.

For millennia, salt represented wealth. Caribbean salt merchants stockpiled it in the basements of their homes. The Chinese, the Romans, the French, the Venetians, the Habsburgs, and numerous other governments taxed it to raise money for wars.”

Salt: A World History, Mark Kurlansky

Salt’s wide applications

Salt is used in thousands of ways all around the world. It is a jack of all trades that can enhance the flavor of foods in your kitchen and assist in manufacturing paper, plastics, and fertilizers. Its preservative and antimicrobial effects are significant in the food processing industry, and it has a vital role in feeding animals and plants.

The U.S. and China dominate world salt production, accounting for 40% of the 250 million tons of salt produced yearly. Kansas, Louisiana, Michigan, New York, Ohio, Texas, and Utah made 92% of the salt in the United States in 2019. In fact, Detroit sits on one of the largest salt deposits in the world, and most of the salt used for de-icing our roadways is mined from an ancient seabed near Cleveland, 2,000 feet below Lake Erie.

Salt production methods

Whether salt is mined from ancient sea beds under the city of Detroit, the Appalachian Mountains, or the Himalayan Mountains; extracted from salt domes along the Louisiana coastline, or solar evaporated from the Atlantic or Pacific oceans – all salt comes from the sea!

But what happens next? It depends on the application and location:

  • Deep-Shaft Mining: Like mining for any other mineral, salt exists as deposits in underground ancient sea beds, typically miles long and thousands of feet deep. Most “rock salt” (used to de-ice highways and walkways) is produced this way. Take a look at this video.
  • Solution Mining: Wells, similar to oil and gas wells, are set up over salt deposits, and fresh water is injected to dissolve the salt. The brine is then pumped out and taken to a plant for evaporation.
  • Solar Evaporation: The oldest salt production method in warmer climates, salt is first captured in shallow ponds, where the wind and sun evaporate the water. The salt is then harvested either by hand or by machine.

Watch the below video that demonstrates harvesting evaporated salt in California.

 

5 Benefits of Eating Eggs

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Happy National Egg Day! Eggs are one of our favorite proteins, not only for their versatility but for all of the great health benefits they have. Let’s take a look at what those are:

1. Eggs are high in nutrients

Eggs are one of the most nutritious foods that we can add to our diets. They’re high in vitamins A, B5, B12, and B2, folate, phosphorus, and selenium. They also have a good amount of protein at 6 grams, found mostly in the white part of the egg. This is all while being relatively low in calories, at 77 calories per egg.

2. Benefits “good” cholesterol

We have both good and bad cholesterol. Good cholesterol is called HDL, and bad is called LDL. We obviously want to limit the amount of LDL in our diet. We get both from eggs, but the positive far outweighs the negative because we obtain more HDL than LDL.

3. High in choline

Choline is a water-soluble vitamin. It’s often coupled with B vitamins, and our bodies need it to help build cell membranes and create signaling molecules in our brain. One egg contains 27% of our recommended daily value of choline with 147 mg.

4. Lowers risk of heart disease

This also goes along with LDL cholesterol. The high amount of LDL cholesterol is linked to heart disease, especially when people have higher amounts of small, dense LDL particles. We know that eggs raise LDL a small amount, but eggs also decrease the amount of smaller, dense LDL particles in the body.

5. Contains all the essential amino acids

We’ve written on D2D before about how we need all nine essential amino acids to have a healthy diet. These nine amino acids come from protein, mostly animal proteins. Eggs also contain all nine amino acids, making them a quick and easy source.

5 Benefits of Fasting

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We’ve all heard of intermittent fasting, but fasting for longer periods may have better and more long-term benefits to our health. Let’s look at some of these benefits and see if fasting is worth the pain!

1. Burning Fat

Fat burning is a primary benefit of fasting. Food is fuel; we’ve all heard that saying before. The carbohydrates from food are where this fuel comes from. When we’ve finished eating, the glucose from our food is used for energy, while the fat is stored as triglycerides.

However, the liver takes those fatty acids and converts them into ketones instead when you fast. Ketones are a significant energy source for our organs and may even affect health and aging.

2. Brain Activity

Ketones also help the brain. They help create a hormone called BDNF. BDNF strengthens neural connections in the brain and promotes new nerve cells for learning and memory, which may help prevent Alzheimer’s and other neurodegenerative disorders. Fasting may also help improve verbal memory, executive function, and global cognition.

3. Prevent Disease

After fasting, our cells go through autophagy, a cleanup of waste and other damaged parts in our cells. During this time, some proteins and other cell parts are repurposed and then directed to where they’re needed. Bad cells, or cells that show the early stages of disease, are flushed out. Other than fasting, exercise also enhances autophagy.

4. Cardiovascular Health

Fasting is key to maintaining our cardiovascular health. Fasting can help lower blood pressure and our resting heart rate, taking stress off the heart. It’s also been shown to increase parasympathetic tone, which in turn helps your body relax and become more resistant to stress. All of this takes stress off the heart and lowers your chance of developing heart disease.

5. Muscle

Did you know that fasting is good for our muscles, too? Since protein and other foods help build and maintain muscle mass, you wouldn’t think so. However, fasting helps increase insulin sensitivity and reduces insulin resistance, lowering your chance of developing type-2 diabetes. Fasting also enhances our endurance, increasing our ability to perform athletically and reducing inflammation in our muscles. So, fasting may be a great solution to improve your athletic performance and decrease the chance of injury.

5 Benefits of Dark Chocolate

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Happy Valentine’s Day! If there’s one thing we love about this holiday, it’s all the chocolate. And, although milk chocolate is loaded with sugar, dark chocolate has some health benefits that make us swoon.

1. Vitamins and minerals

Dark chocolate is rich in many important vitamins and minerals. These include fiber, iron, magnesium, copper, manganese, and zinc. The darker the chocolate (think 70% or higher), the more nutrients it contains for our benefit!

2. Antioxidants

Dark chocolate is also loaded with antioxidants, especially flavanols. This nutrient is also also found in tea, acai, blueberries, and red wine. Since  flavanols come from the raw cocoa bean, the more processing the chocolate goes through, the fewer flavanols it will have so, try to stick with at least 70% dark chocolate.

3. Improve heart health

Studies have shown that dark chocolate may improve blood flow and decrease one’s risk of cardiovascular disease, thanks to its beneficial flavanol content. To learn more about dark chocolate and heart health, click here.

4. Decrease cholesterol

Another benefit of eating dark chocolate is that it may lower your cholesterol. Studies have shown that dark chocolate and other cocoa products reduced both bad LDL (low-density lipoprotein) cholesterol and total cholesterol by a significant amount. You only need 1-2 ounces a day to achieve its benefits.

5. It’s a nootropic

What’s a nootropic? They’re known for their “brainpower” effects, and help us to think more efficiently and develop a stronger memory. Many people take them as a supplement, but they’re also found in a lot of the foods we eat every day, including dark chocolate. This is due to the flavanols that help improve blood flow. When blood flow to the brain is increased, it triggers the production of new brain cells, keeping the brain in tip-top shape.

5 Big Questions for 2022

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Each year brings new innovations in the food and agriculture world, and this year is no different. But figuring out what to expect in 2022 takes some thoughtful consideration with each important question. Here are the five major ones we have:

1. What are the trade implications for Xi and Putin?

These two leaders are looking for homogamy and to expand their borders through military presence and social and economic pressure. What will this mean for trade, tariffs, and agribusiness?

2. What does food security mean for China and the rest of the world?

Our world is growing…and fast. By 2050, the global population is expected to increase to nearly 10 billion people. How will a country like China, that exports over $26 billion from the United States in the ag market, find food security in 2022?

3. How can we sustainably feed the world without expanding agriculture’s footprint?

The cattle industry along with farmers and ranchers everywhere have come under attack for emitting methane and contributing to greenhouse gas emissions. What innovations will help us reach carbon-neutral agriculture?

4. Will regenerative agriculture scale to make a meaningful difference in creating and building up our soil?

More and more farmers are turning to regenerative agriculture because it allows them to grow more nutritious food with healthier soil. But is it enough? How many farmers will it take to make a real difference?

5. What does the future hold for the alternative protein industry?

As alternatives to chicken, pork, beef, and eggs, more companies are creating or promoting plant-based options. Will these proteins continue to be adopted by the consumer? Are we coming closer to a world where these animal-based proteins are significantly displaced?

5 Reasons the Holidays Cost More This Year

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Are you ready to pay more this holiday season? Food prices are still rising at an alarming rate, and our elaborate holiday feast is not immune to this. According to the Farm Bureau, the average cost of Thanksgiving dinner last year was $47, and this year it’s estimated to cost up to 5% more. Why? Here are a few reasons:

1. Disruptions in the supply chain

Food prices in the U.S. remain low most of the time because of how efficient our food chain runs, but when one segment of the chain is not as efficient, it affects the entire food chain. Right now, we’re seeing inefficiencies in multiple parts of the chain, specifically in moving, collecting, processing, producing, warehousing, distributing, and retailing. So, what does this do? Increase the prices.

2. Higher cost of materials

There are many different materials in a typical Thanksgiving dinner, and all of these materials are more expensive and continue to rise in price. For example, grains, oils, and oilseeds have significantly increased over the past year, which affects our bread, stuffing, and more. The price of corn has gone up, and since corn is fed to turkeys, the price of turkeys will rise, too. The cost of raising animals has also gone up.

3. Higher transportation costs

Remember during Covid when we would thank all of the truck drivers delivering our goods to us? Well, it seems we’ve since forgotten about them. But higher fuel costs and a lack of drivers contribute to the inflating food prices we’re seeing. Will this lack of drivers also cause a shortage? Probably not. But, it will definitely affect the cost of our food.

4. Labor

We’ve already talked about the labor shortage, and this shortage of willing workers is only driving costs up more. A lack of drivers, supply chain works, retail workers, and others contribute to both the inefficiency of the food chain and the rise in prices.

5. A more demanding consumer

After this last year, we’re all looking to capture the warm, fuzzy feelings that the holidays bring, especially since it’ll be the first one with our friends and family in over a year. We don’t want to make sacrifices and are willing to pay more, which is not a bad thing. But consumers are keeping the demand high, and supply simply cannot keep up.

5 Ways to Celebrate Fall

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It’s finally Fall! And, we’re looking forward to all the fun things fall has to offer. Here’s a list of some of our favorite ways to ring in the new season!

1. Apple Picking

There’s nothing better than fresh apples in the fall. We eat them for snacks, turn them into pies and pancakes, and more. And, what’s better than eating apples is picking them yourself. Grab your significant other or a group of friends, and be sure to take lots of pictures! Have fun and reap all the benefits an apple offers!

2. Baking

Fall is full of so many great tastes and smells. We love trying new recipes in the fall, but ones with less sugar to avoid a crash later. Not only do they still taste delicious, but these recipes also make the whole house smell warm and inviting. Here’s a recipe for one of our favorites: healthier pumpkin chocolate chip muffins!

3. Going for a scenic walk or hike

We’re supposed to do at least 30 minutes of physical activity every day, but this makes it easy! Plan a walk or hike with some friends in a scenic area. The sight of autumn leaves will be stunning, and the smells of fall will release all the serotonin you need. Or, make it a solo walk and really take it all in. We love it both ways!

4. Pumpkin fun

You had to know this would be on the list– this is probably our favorite fall activity. There’s truly nothing better than spending the afternoon in a pumpkin patch, picking out the best ones to take home, and then carving them! We think it’s the best way to celebrate the season. And, don’t forget to save those pumpkin seeds for roasting!

5. Coffee dates

There’s something about grabbing a hot pumpkin-flavored coffee with a friend in the fall. It gives us all the best cozy feelings. So simple yet so fun! Just be sure to opt for sugar-free creamers and syrups when possible to avoid too much unnecessary sugar.

5 Healthy Fats

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Not too long ago, consumers sought out low-fat and fat-free products in the grocery store, thinking it was a healthier alternative. However, we now know our body needs fats, especially unsaturated and omega-3 fatty acids to remain healthy. So, here are five healthy fats to add to your diet!

1. Nuts

Nuts are loaded with fats. Almonds, especially, are a great source of healthy omega 3s. Eating a handful of nuts each day is a great way to get in some good fats. Just be mindful of how much you eat because nuts do contain a lot of calories. For example, almonds have about 250 calories per ½ cup serving.

2. Olive oil

Olive oil, like nuts, is a monounsaturated fat that solidifies when cold. These fats also reduce our body’s LDL, or bad cholesterol, levels. Again, just be mindful of how much you use because one tablespoon of olive oil is over 100 calories. A little goes a long way here.

3. Flax

Flax, or more commonly known as flax seeds, is another healthy fat and a critical part of any balanced diet. Flax seeds are full of nutrients too, like fiber, protein, magnesium, and iron. It’s a lower-calorie fatty food with around 37 calories per tablespoon.

4. Fish

Fish, especially salmon, is another great source of healthy fats. It’s considered a polyunsaturated fat. Fish contain both omega-3 and omega-6 fatty acids, but lean fish like salmon have more omega 3s. Polyunsaturated fats, like monounsaturated, also help reduce our body’s LDL level and increase the HDL level.

5. Avocado

This one comes as no surprise. Avocados are extremely important in any healthy diet, partially because of their high healthy-fat content. Avocados also contain 20 different vitamins and minerals, including vitamin C, vitamin B6, iron, and magnesium. It is also a great source of fiber. However, one avocado has over 300 calories, so keep that in mind when consuming.

5 Ways to Know if Your Seafood is Sustainable

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‘Seaspiracy,’ the new Netflix documentary highlights some major issues in the sustainable seafood industry. It made us think… can we trust any of our seafood? The answer is yes, but the process may require a few more steps. Here’s how you can do it!

1. Farmed vs. Wild-Caught

We always thought that wild-caught was more sustainable. However, that’s not the case. Sustainably managed farmed fish can be the best for our planet and our wallets. This is also the only way to ensure that the type of fish you’re buying is actually what you’re paying for. Otherwise, the wild-caught cod you’re buying could be flounder or something totally different.

2. Check where it’s coming from

Where your seafood is raised or caught matters, so do your research. Aside from the safety of fish farms, some countries have more sustainability measures than others, and their codes of conduct are much more strict. We found this guide from Monterey Bay Aquarium’s Seafood Watch project to give you a good idea of where is best for which type of seafood.

3. Check the label

We say this all the time. Always check the label and make sure it’s reputable before purchasing. Many non-government organizations, or NGOs, like to slap on random labels to mark up the price of our food. For example, adding gluten-free products that naturally don’t contain any gluten just to charge more. So, when it comes to seafood, look for these things:

4. Where you buy your seafood matters

Although some retailers may have lower prices on seafood, this is where you can run into issues on being misled. First and foremost, if the grocer is selling U.S. -farmed seafood, chances are it’ll be seafood that’s been sustainably produced because the U.S. is a leader in global sustainable and responsibly managed fisheries. But, sometimes, U.S. -farmed seafood can be hard to find, especially since most aquaculture production is done in China and Southeast Asia.

But, some good retailers we found are Whole Foods, Hy-Vee, Aldi, and Target. Crowd Cow, a home-delivery service, also has excellent sustainably produced seafood options.

5. Do your research

When in doubt, research it out. You can never be too safe when feeding fresh, secure, and sustainably produced food to your family, and seafood is no different. If you prefer to eat only wild-caught seafood, this step is crucial. Know where your seafood is coming from, and make sure the labels are reputable.

Wild-caught Alaskan seafood is always a good choice. They feel it’s their duty to maintain the pristine conditions of their oceans and limit overfishing and bycatch. However, this option can get pretty expensive. Also, don’t buy seafloor captures, like trawls, seines, and dredges, because they can be dangerous to marine life.

5 Healthier Summer Cocktails

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Summer is here! And, if you’re like us, you love a refreshing cocktail on a hot and humid day. But we don’t really want all those extra calories in our drinks. That’s why we’ve created these healthier summer cocktails that you can sip on guilt-free all summer long!

1. Frozen Strawberry Daiquiri

Strawberry Daiquiris are one of our favorite frozen drinks, but when you get one from a restaurant or bar, there can be many added sweeteners. That’s why we’ve created this!

All you’ll need are frozen strawberries, rum, and lime juice. Add these ingredients to a blender, blend until smooth, and serve. Give it a taste test, and add more lime juice as needed.

2. Moscow Mule

There’s nothing better than a light Moscow Mule on a warm summer night. And, with our version, you can save on carbs too. It’s easy; just swap out standard Ginger Beer with Diet. Regular Ginger Beer has over 100 calories, 31 grams of net carbs, and 10 grams of sugar. But, with diet, you can cut the calories, carbs, and sugar in half or more, depending on which brand you buy. For example, Gosling’s Diet Ginger Beer has 0 calories, 0 carbs, and 0 total sugars.

3. Vodka Lemonade

This one is as easy as it sounds. Vodka lemonades are perfect for a day by the pool, but lemonade can contain a lot of extra sugar. However, you can swap out the sugary lemonade with freshly-squeezed lemon juice mixed with water and stevia (or sweetener of your choice), Crystal Light Sugar-Free Lemonade, or Minute Maid Zero Sugar Lemonade. You’ll still get the same great taste, but it’ll be a lot better for you.

4. Watermelon Margarita

Of course, we had to add a margarita to this list, and this one is tried and true by both our followers and us! This watermelon margarita only has four ingredients and takes seconds to make. You can make them frozen or on the rocks, and it’s perfect for sharing with friends.

Get the full recipe here and enjoy!

5. Pina Colada

A Pina Colada is like ice cream in a cup, and if you use all of the sugary, full-calorie ingredients, it’s just as unhealthy, too. But, with this version, you can enjoy tropical paradise guilt-free. All you’ll need is a shot of rum, 1/4 cup of light coconut milk or coconut cream, fresh pineapple or sugar-free pineapple syrup to taste, and ice. You can also add half a banana for added texture and sweetness, if you’d like. Blend and garnish with fresh fruit.

5 Facts about Animal Antibiotics

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One of the biggest questions we get asked is if we should avoid animal antibiotics. Many consumers will only purchase meat with the “antibiotic-free” sticker on top. But are these stickers meaningful or just clever marketing? What are animal antibiotics, and are they in our food?

1. What are animal antibiotics?

When humans are sick, we go to the doctor, and he or she usually prescribes us an antibiotic to get better. The same is true for animals! Farmers give animals antibiotics when they’re sick because it’s simply inhumane not to.

2. Why do farmers give animals antibiotics?

We answered the first part of this question above. When animals are sick, they need antibiotics to get better, just like us. But, this also keeps the ill animal from passing an infection through the herd. Just like we don’t want to get others sick when we’re unwell, the same goes for animals.

Antibiotics are also given to support animal growth rates, meaning they’re provided routinely in feed or water to help the animals grow more quickly, getting them to us faster. This is because if the animal is not fighting off a sickness, then their bodies will spend their energy growing instead of trying to stay healthy.

3. If I don’t buy meat with the “antibiotic-free” sticker, am I eating antibiotics?

Absolutely not. The FDA has strict withdrawal guidelines that require all animals to be clear of any antibiotic residue before it’s harvested. They also regulate the maximum dosage of antibiotics based on type and weight. The U.S. National Residue Program tests for any chemical or drug residues and foodborne illnesses in all animal products, and this testing is consistent.

So, no, we don’t eat antibiotics. All animal products, including beef, chicken, turkey, pork, eggs, milk, and fish, are antibiotic-free by the time they get to the grocery store.

4. What happens if I eat animals treated with antibiotics?

Nothing. Nothing will happen because we are not eating antibiotics in any animal products ever. Many people think that if they eat meat without the “antibiotic-free” sticker, their bodies become resistant to the “antibiotics” in the meat. But, this is not true.

5. What about antibiotic resistance in farm animal production?

The FDA enacted a five-year plan to curtail antibiotic use in animals. It includes that no medically important antibiotics (meaning those that also treat human bacterial infections) can be used to treat animals for growth, and no medically important drugs, like penicillin, can be used to treat animals at all.

Many major food companies, restaurants, grocery stores, and food producers have also promised to reduce antibiotic use, especially for growth purposes. Research on animal gut health is also being done to minimize the need for antibiotics.

5 Benefits of Cheese

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Happy National Cheese Day! And boy, does the D2D team love cheese. However, many people believe that cheese, along with most dairy, is bad for our health. It turns out there are many benefits to incorporating cheese into your diet!

1. Dairy is good for us!

Let’s get this one straight right away. Dairy is good for our health. We need dairy in our diets because it’s high in many different nutrients, like calcium, vitamins, and minerals. The USDA recommends consuming 2-3 cups of dairy a day, whether that’s milk, yogurt, or cheese.

2. Cheese is a good source of fat

Now, we know what you may be thinking: we shouldn’t eat a lot of fat! That’s not exactly true. Several studies say we should not be limiting our daily intake of fats because they’re a necessary part of our diet. They give us energy and help the body perform everyday tasks.

However, we should keep an eye on and try to limit our intake of saturated fats. Saturated fat consumption should be under 10% of our daily calories. So, if you find your diet high in saturated fats, consuming low-fat cheese and other dairy products may be beneficial.

3. Cheese is high in vitamins and minerals

Because cheese is made from milk, it’s high in many vitamins and minerals. These include vitamins A, B12, B6, D, and K, calcium, potassium, iodine, magnesium, zinc, phosphorus, and riboflavin. Cheese also contains omega-3 fatty acids and protein.

4. Cheese may protect against heart disease

Many people believe that dairy, including cheese, increases the risk of developing diet-related illnesses. However, this is not the case. Studies show that cheese and other dairy products, both low and full fat, not only don’t cause diet-related illnesses but may even protect us against both cardiovascular disease and stroke risk.

One study even showed that a high cheese intake led to an 8% lower risk of coronary heart disease and a 13% decreased risk of stroke.

5. Cheese can be a good source of probiotics

We know we need probiotics! And, we thought that we could only find them in kombucha, yogurt, and sauerkraut. It turns out we were wrong. According to Harvard Health, some types of cheese, specifically those aged and not heated after, contain probiotics. These cheeses include cheddar, parmesan, swiss, and gouda.

5 Benefits of Beef

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Happy National Hamburger Day! In honor of the day, we wanted to highlight some of the benefits of that lean and juicy beef patty. Although beef can get a bad reputation, it is a highly nutritious food with many health benefits.

1. Excellent Source of Protein

Beef is one of the best sources of protein we can get. One burger patty contains between 20-24 grams of protein. If your goal is to reach 50 grams of protein in a day, one burger will get you about halfway there.

We need protein to build or maintain muscle mass. Just be sure to opt for leaner beef with less fat. For example, 85% lean, 15% fat, or 90% lean and 10% fat.

2. Beef is Full of Vitamins and Minerals

Beef is packed with vitamins and minerals. One four-ounce patty contains 15% of our daily value of iron, 45% vitamin B12, 2% calcium, and 50% zinc. Beef also contains selenium, niacin, vitamin B6, and phosphorus.

This is important because some vitamins and minerals can almost only be found in animal foods. For example, we get vitamin B12 from mainly animal foods, and we need this vitamin for our blood flow, brain, and nervous system.

3. Beef Prevents Iron Deficiencies

We already know that we get 15% of our DV of iron from a beef patty. Beef is one of the best ways to get iron into our diet and prevent deficiencies. We need iron for many reasons. One reason is to make hemoglobin in the body, which is found in red blood cells and carries oxygen from the lungs all over the body.

Iron is also necessary for energy, brain function, and to make some hormones.

4. Beef Contains Important Amino Acids

Along with vitamins and minerals, beef is also a source of essential amino acids. One amino acid it is especially high in is L-Carnitine, which naturally occurs in meat products. One four-ounce beef patty contains between 56-162mg of L-Carnitine, contributing a great deal to our 500-2,000mg needed per day. We need this amino acid especially for metabolizing fat.

Besides L-Carnitine, beef and all animal proteins provide all the essential amino acids our body needs.

5. It’s a Sustainable and Environmentally-Friendly Food

Cattle are necessary for land management. Good grazing on the land benefits the soil, water, and biodiversity, helping to protect the land’s natural resources. Cattle are also used to cut carbon emissions. Ranchers that own both grasslands and beef can cut emissions by 50%. One rancher in Texas is sequestering 2,500 tons of carbon a year, the same as taking 551 cars off the road.

Contrary to popular belief, cows are even carbon neutral because, over time, they do not emit more carbon than they eat. As long as the global cattle population remains steady, which it has over the past ten years, then no additional CO2 is added from cows.

5 Facts About the “Clean Eating” Trend

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Many consumers are now following a ‘clean eating’ lifestyle. But what is clean eating, and is it really the best way to stay healthy? We checked out the science to determine if clean eating is for real or just another marketing gimmick.

1. What Is Clean Eating?

The most basic definition is eating a diet of fresh, often organic, whole foods and nothing processed. This trend started as a way to eliminate heavily processed foods, like white bread, cereal, and junk food from diets.

2. Processed Gets A Whole New Meaning

As we said above, the clean-eating trend was meant to get rid of heavily processed foods. However, the program now labels all foods that have been altered from their most natural form as processed.

With this definition, processing can include steaming your vegetables or putting fresh ingredients into the blender for a smoothie. Frozen veggies are also considered processed, which can mean less nutritional value for the consumer since some veggies, like peas, are flash-frozen when harvested to protect the nutritional content. By keeping “clean”, you may be lacking nutrients.

3. Only Organic

Most of the time, clean eating means you can only eat organically-grown foods. But that doesn’t mean it’s healthier than conventional produce. Also, organic foods aren’t consistently grown with fewer pesticides or no pesticides. Sometimes, they’re grown with more pesticides than conventional crops.

Just like the “natural” label, there are no regulations surrounding what it means to be “clean.” Eating your fruits and vegetables is essential, organic or not.

4. What Is Clean Meat?

Clean meat is produced using safe and regulated practices. Animals were harvested following the standards set by the USDA, and the meat was inspected before going to the grocery store. But isn’t this the case for all meat? You got it!

If “clean meat” were held to a different standard than our current global regulations, it could lead to increased foodborne illnesses and a less safe food system. Also, just because meat is organic or grass-fed doesn’t make it any more “clean.”

5. Labor Regulations

We have to ask: if the “clean” grass-fed, organic beef you’re eating was farmed under harsh or unsafe labor conditions, is it still considered clean? The majority of consumers following a “clean-eating” diet focus solely on the processing of food, rather than if the food was created using safe and regulated labor practices. And, since good labor practices are a huge part of sustainability, this is important.

Shouldn’t we reward the companies employing safe labor practices with our business, even if the food is slightly processed? Because, in reality, even chocolate is made from processing cacao beans.

5 Differences Between GMO and CRISPR

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

GMO and CRISPR are two technologies that help farmers grow our food with fewer pesticides, less water, and less impact on the environment. But, these technologies work in different ways and provide us with various opportunities.

5. How They Work

GMO and CRISPR work differently. For GMOs or genetically modified organisms, a gene is transferred from one species to another to provide an organism with a new trait—for example, a pest-resistant or drought-tolerant crop.

CRISPR is much more precise. It alters or deletes DNA from the same species to reach the desired outcome, again like pest resistance or drought tolerance.

4. Who They Affect

As you may have noticed above, not only does the process of GMO and CRISPR differ, but also who they’re made for. GMO is used for different species, as genes are transferred from one species to another one. For example, in Bt Corn, Bt, a natural insecticide, is taken from the soil and inserted into corn, making the corn pest resistant.

CRISPR, on the other hand, is only used within the same species. An example of this is drought-tolerant corn. CRISPR uses genes already within the species to achieve the desired outcome.

3. CRISPR Can Delete Genes

Unlike GMOs, CRISPR can do more than simply edit genes; it can also eliminate them altogether. Because CRISPR is so precise and used within the same species, it can delete DNA to reach its desired outcome.

One example of this is the non-browning mushroom. Here, the gene responsible for browning is silenced or deleted. This way, the mushroom achieves a longer shelf life, leading to less food waste.

2. CRISPR Can Be Used for Natural Evolution

Again, unlike GMOs, CRISPR has the power to alter natural evolution in a species of plants. With CRISPR, scientists can shorten the natural evolution of plants by years. Theoretically, scientists can evolutionary change the future through CRISPR.

1. CRISPR Can Also Be Used on Humans and Animals

CRISPR is used on more than just plants. Humans and animals can also receive benefits through this technology. For humans, scientists are using CRISPR technology to find cures for Type I Diabetes, Alzheimer’s, and other human diseases.

In terms of animals, scientists have been working to introduce genetics from Angus cows born without horns to dairy cows. With this, dairy cows can be saved from the pain of manual horn extraction (disbudding).

5 Things to Know About TikTok’s Liquid Chlorophyll Trend

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Liquid chlorophyll has wholly taken over the popular social media platform, TikTok. Users are adding liquid chlorophyll to their water every day to take advantage of its supposed ‘benefits.’ But is this viral trend healthy or just hype?

5. Chlorophyll is a green pigment

Chlorophyll is what makes plants and veggies, like spinach, green. Chefs even use the substance to make their pasta or other foods green.

As far as nutrition goes, chlorophyll does contain some important nutrients. It contains vitamins A, C, K, and E, magnesium, iron, calcium, and potassium. It also has essential fatty acids. Chlorophyll is necessary for photosynthesis in plants and keeping plants healthy. But, chlorophyll supplements, including liquid chlorophyll, are actually copper chlorophyllin, meaning they contain copper instead of magnesium. This is because copper can be detected in the plasma when absorbed.

4. Our skin loves it

Much of the research done on chlorophyll is to see its effects on our skin, as both an acne treatment and anti-aging in women. It’s been shown that chlorophyll as an ingredient in topicals can reduce signs of aging and help with acne.

However, keep in mind that these studies used a topical sodium copper chlorophyllin complex, not liquid chlorophyll that is going viral on social media. Many of them combined the chlorophyll complex with retinols as well. So, if you want healthy skin from chlorophyll, a topical may work better than the liquid version.

3. It may decrease your risk of cancer

Once again, maybe not the liquid kind.

Studies have shown that consuming chlorophyll in vegetables, with its antioxidant properties, may reduce cancer cells’ size and have anticancer effects. However, we have to point out that most of these studies used green vegetables, which contain many other good nutrients along with chlorophyll.

2. It is anti-inflammatory

Many studies have shown that chlorophyll can reduce inflammation in the body. One study reported that chlorophyll a and pheophytin, a magnesium-free chlorophyll, from leaves effectively reduced inflammation in rats.

Vegetables, especially leafy greens, are anti-inflammatory, so this should come as no surprise.

1. To obtain these benefits, eat whole foods too!

While liquid chlorophyll and other chlorophyllin supplements can be a great source to fill the gap in our diets, it is so much more important to eat whole foods. Our bodies absorb the nutrients from whole foods better than they do from a supplement or liquid.

Also, taking too much of one supplement can harm you, according to Harvard Health. It’s recommended that we eat four servings of green vegetables a day, but the amount of chlorophyll we should consume is not regulated. Furthermore, chlorophyll supplements are not regulated either, so their doses vary.

Learn more about how to pick the safest supplements for your body here.

Greek Turkey Meatballs

Looking for something YUM for dinner, a side dish to elevate your entrée, or healthfully satisfy your sweet tooth? Check out our list of tried and true recipes  – you won’t be disappointed!

Want some free D2D stuff? Post a photo of your creation on Facebook, Instagram, or Twitter!

Pair this recipe with a glass of Pinot Noir or Chardonnay.

Inspired by Let’s Dish Recipes. 

5 Regenerative Ag Trends for Earth Day

Carbon markets for U.S. farmers renewed focus on the United Nations Sustainable Development Goals and novel new agricultural practices make this year’s list, according to Nate Birt, Vice President of Trust In Food, a Farm Journal initiative.

Now in its 52nd year, Earth Day presents an annual opportunity to spotlight this big blue ball all of us call home. And because we’ve only got one, it’s particularly important to the world’s farmers, ranchers, and growers who depend on its natural resources to grow the food, fuel, and fiber that powers our lives.

At Trust In Food, we often look for opportunities to step back from the farmgate and look down the gravel road to where the U.S. food and agriculture industry may be headed. As I recently discussed in a Regenerative Agriculture webinar with global experts convened by EarthDay.org, this year represents a unique moment for advancing this year’s Earth Day theme, Restore Our Earth™.

In no particular order, here are five regenerative ag trends that will make this year’s Earth Day one to remember:

Trend 1: Carbon Markets For U.S. Farmers Are Accelerating

As my colleague Rhonda Brooks writes on AgWeb.com, quoting one Iowa farmer, the “wild, wild west” of carbon markets continues to build momentum. It’s exciting for producers because they could finally get credit—and make money—from the ecosystem services they provide, such as sequestering soil in farmland and rangeland.

On the other hand, it’s daunting because farmers have heard plenty of empty promises about all kinds of whiz-bang ideas in the past that didn’t hold water. No one knows exactly where we’re going, but it’s clear the Biden administration sees a role for USDA in the carbon space, as do many private sector organizations working on various links of the carbon market value chain.

Trend 2: Remembering And Celebrating The Indigenous Roots Of “New” Regenerative Practices

Despite the recent wave of articles, social media posts, and documentaries lauding the marvelous attributes of healthy soil, don’t be fooled: This hype is merely elevating knowledge we’ve had, in many cases, for thousands of years – at least among indigenous communities that too often have been marginalized. Check out this National Farmers Union post for some great examples of the rich regenerative agriculture legacy of Indigenous Americans or this collection of essays compiled by USDA’s Sustainable Agriculture Research and Education (SARE) on the countless contributions of Black Americans.

The science of soil continues to improve, and organizations such as American Farmland Trust and Soil Health Institute are dedicating themselves to advancing our knowledge of how to preserve and build this precious resource. In making such progress, we recognize we wouldn’t be here without those cultures that have preserved and grown our knowledge of regenerative over millennia.

Trend 3: Continued Expansion Of Conservation Approaches To Encompass Systems And Organizations

The recent announcement that USDA’s Natural Resources Conservation Service has developed new frameworks to address conservation needs on western U.S. rangelands is just one of many examples of how government agencies are partnering with state and local stakeholders to advance stewardship. This should be cause for excitement among people like me—wildlife aficionados who love natural spaces and are eager to contribute.

USDA’s announcement signals broad interest in collaboration among many organizations with different specialties and interest areas for a shared good: preserving and building the resilience of ecosystems that create stronger rural communities, wildlife habitat, and overall ecosystems.

Trend 4: Novel Conservation Practices Beyond Cover Crops and No-Till

It used to be that cover crops and no-till were all the rage in conservation circles. They still are—and they both have an important role to play in building soil health and reducing erosion. Yet organizations such as Ducks Unlimited and The Nature Conservancy also are working hand in hand with farmers to emphasize edge-of-field practices such as vegetated riparian buffers and wetlands.

Not to mention that perennial grains in development by organizations such as The Land Institute could continue benefiting farmland year after year while providing scrumptious alternatives to your dinner plate.

Trend 5: Renewed Focus on United Nations Sustainable Development Goals

Ahead of this year’s United Nations Food Systems Summit, organizations such as mine at Trust In Food are taking a new look at the Sustainable Development Goals (commonly called the SDGs) and exploring how these worldwide aspirations can unlock new market opportunities for U.S. farmers.

As my colleague, Jay Vroom, chair of our Advisory Board, shares in this post, goals such as improving water quality and reducing hunger are squarely priorities of the American farmer—not to mention consumers—and can serve as lenses for further honing the sustainability of working farms and ranches to meet the demands of global food buyers.

Is there another regenerative ag trend you’d like to see me write about in future posts? Email me at nbirt@farmjournal.com. I look forward to hearing from you!

5 Ways to Ensure What You Read is Scientifically Credible

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Because of the internet and social media platforms, information spreads in a split-second, reaching thousands of users in minutes. However, this means that false news spreads just as fast. If you’re wondering how to know if what we read is accurate and credible, we’re here to help!

5. Check the references

Information that’s scientifically credible will have references to peer-reviewed articles. This means that multiple institutions have verified the research to be accurate. They’re also found in accredited medical journals, written by professionals with credentials in their related industry, or cite credible sources like government organizations and universities.

It’s a good idea to start here when trying to determine if something is credible. If there are no references cited, it’s probably best to ignore that article.

4. Is there bias?

Checking for bias is another critical first step when deciding if something is credible or not. One way to do this is to check if the organization is cherry-picking data. This means that they’re only using current and outdated data that supports their specific agenda and ignores anything that conflicts.

Another way to check for bias is to see if there’s a political pull. Any site can have an agenda, even if they don’t explicitly state it. Read the “About Us” page to see an organization’s policies, actions, campaigns, donors, and lobbies they promote.

3. Do other sites use the same facts?

Sometimes it’s hard to tell if research is reputable. Looking at other websites to see if they use the same research is an excellent way to check. It can also help you determine if an organization uses credible, peer-reviewed research because this research will be cited repeatedly.

It’s also a good idea to see how an organization is using the facts. Are they describing them the same way they were described in the research, or are they using it to support their own agenda?

2. What does the article look like?

Every article should have a few things: an author, a title, and quality writing. If it’s not clear who wrote the article, it could have been written in-house to promote an agenda. The same is true if there are no references at all. Credible organizations will cite their information from scientific studies or other well-known, credible sources.

The quality of writing should also be good. That means no typos, wrong words used, poor grammar, etc.

1. How much do they spend researching their cause?

And, how much do they spend on marketing that information?

All non-profits must publicly disclose their financials on their website. For example, EWG’s Statement of Activities page states that 13% of their expenses went toward marketing and fundraising. But, if you dig deeper, their Functional Expenses reveals a higher figure where each subcategory has its own marketing expenses. This compares to only 2% of their expenses going to research and data.

For an organization that releases a list that leads people to fear certain foods, there is not much research happening there.

Check out the full Discerning Dozen below:

Spicy Sausage & Veggie Orzo

Looking for something YUM for dinner, a side dish to elevate your entrée, or healthfully satisfy your sweet tooth? Check out our list of tried and true recipes  – you won’t be disappointed!

Want some free D2D stuff? Post a photo of your creation on Facebook, Instagram, or Twitter!

Pair with a medium-bodied red wine, like Chianti, Sangiovese, Montepuliciano, or Zinfandel.

Celebrating World Health Day: 5 Foods to Add to Your Diet

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

April 7th is World Health Day. To honor this day, we’re going to check out some foods to incorporate into our diet to ensure a healthy heart, mind, and body.

5. Flaxseed

Some refer to flaxseed as a “wonder food” because it may be able to decrease your risk of heart disease, diabetes, and cancer.

Flaxseed has a rich omega-3 fatty acid content, making it a great way to reduce inflammation in the body. It’s also high in fiber and protein.

Incorporating flaxseed into your diet is easy. You can add a spoonful to smoothies, oatmeal, and more. We like to add it to our apple and blueberry oatmeal!

4. Black Beans

Black beans have become more popular over the last few years as a plant-based alternative to animal protein. This is because just one cup of black beans has around 15 grams of protein. Black beans aid in digestion due to their high fiber content and are essential for preventing diet-related illnesses such as diabetes, heart disease, and cancer.

If you’re following a plant-based diet, black beans can be a great protein source when paired with other foods, like rice.

3. Avocados

Avocados are one of our favorite foods, and not just because of their taste and versatility. Avocados are full of healthy fats, including heart-healthy omega-3 fatty acids, helping keep us full and aiding in inflammation reduction. Besides fat, avocados contain high amounts of potassium and fiber.

Our favorite way to eat avocados is on our toast in the morning with a slice of tomato. And, if you’re worried about the high-fat content in an avocado, read our article on the benefits of healthy fats in our diet.

2. Salmon

Salmon, similar to avocados, is also full of healthy omega-3 fatty acids. It’s is also rich in protein, vitamins B12, D and E, and selenium. Salmon is considered a brain food and nootropic. It helps maintain brain function due to its high DHA density and can improve the brain’s ability to send and receive messages.

Just 3-4 ounces of salmon a week is enough to see these benefits. Are you looking to spice it up a little? Try throwing it in the air fryer! Get the recipe here.

1. Blueberries

Blueberries are one of the best foods to incorporate into your diet for a myriad of reasons. First, blueberries contain a ton of antioxidants and micronutrients, including iron, phosphorus, calcium, magnesium, and more. They are low in calories but high in fiber, helping to keep us full throughout the day, and are vital in lowering LDL “bad” cholesterol.

Blueberries are also an anti-inflammatory food, meaning they can help boost our immune system, lower our risk of diet-related illnesses, and even improve brain function. You can add them to smoothies, snack on them throughout the day, or throw some frozen ones in a bowl with milk. The possibilities are endless!

5 Things to Know About AquAdvantage Salmon

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

AquAdvantage Salmon, created by AquaBounty, is the first genetically-modified salmon approved by the Food and Drug Administration (FDA). Here is what we need to know about this GM salmon.

5. It’s more sustainable and unique

AquAdvantage Salmon grows much faster than conventional salmon, therefore, getting to the market in less time. This is the most significant difference between the two. AquAdvantage Salmon takes 18 months to reach maturity, while conventional salmon takes anywhere from 36 months to 7 years, depending on if they’re farmed or wild.

4. It was approved in 2015 but not sold in stores

Many consumers don’t know that the FDA approved AquAdantage Salmon in 2015 after it underwent a mandatory premarket FDA safety evaluation. In 2016, a bill was passed that banned its importation and sale until the FDA published labeling guidelines. After, the U.S. Department of Agriculture developed the GMO labeling rule, which became effective on February 19, 2019. When this took place, the FDA deactivated the import ban, and the salmon was finally allowed to enter and be sold in the U.S.

3. It’s safe to eat

No evidence indicates AquAdvantage Salmon is harmful. The FDA concluded it’s as safe as eating conventional salmon because, after some analysis, they found the GE salmon to be the same as traditionally grown. However, if you are allergic to fish, do not consume the AquAdvantage Salmon.

2. They cannot mix with wild stocks of fish

Some are concerned that AquAdvantage Salmon will escape and interbreed with wild salmon. However, this is not possible because AquaBounty uses multiple, redundant biological, geographical, and physical containment measures. To learn more about the measures in place, click here.

1. It’s better for the environment

AquAdvantage Salmon is better for the environment for several reasons. First, it has a lower carbon footprint with over 95% of the water recycled and less transportation required. It has a better chance of survival because it grows faster, avoiding danger during vulnerable stages. It does not require any chemicals or antibiotics because it has a reduced risk of infection given its controlled environment. And, it requires 25% less feed, leading to a better conversion rate.

5 Benefits of Spinach

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Today is National Spinach Day! We love this leafy green, nutrient-packed veggie. And, it’s so versatile that it’s almost impossible not to incorporate it into your diet.

5. It’s full of vitamins

Spinach, along with most leafy green vegetables, are high in vitamin K. One cup of cooked spinach contains 740% of our daily value of vitamin K. We need vitamin K in our diet because it is essential in bone health and wound healing due to it being a blood-clotting agent.

Spinach also contains vitamins B12, B6, B9, E, and C.

4. It’s high in magnesium

Spinach is one of the best sources of magnesium in our diets. One cup of cooked spinach contains around 156 mg of magnesium, contributing about half of our daily average of 320-400 mg. We need magnesium in our diets because it helps protect our body against diet-related illnesses, lowers blood pressure, reduces inflammation, and more.

Along with magnesium, spinach also contains calcium, iron, potassium, and folate.

3. It’s a nootropic food

Nootropics are known for their “brainpower” effects, helping users think better and improve their memory. Spinach is a great nootropic food because it contains lutein and zeaxanthin, which helps with faster mental recall and increased memory. Also, because of its dense nutrient-compound, spinach can even enhance athletic ability.

One cup of cooked spinach a day is enough to see these nootropic benefits.

2. It’s an integral part of the MIND diet

Spinach is loaded with fat-soluble vitamins and phytonutrients, vital for making sphingolipids. Sphingolipids are a type of fat found in brain cells. The beta carotenes, folate, and vitamin K in spinach promote cell growth by helping make up brain cells’ membranes.

1. You can add it to almost any dish!

One of the reasons we love spinach the most is because you can add it to so many different recipes. Spinach is great in smoothies, eggs, pasta, rice, and more. You can eat it as a salad, a side, an appetizer, or in the main dish. The possibilities are endless with this nutrient-dense superfood.

If you’re looking for spinach recipe ideas, here are a few of our favorites:

5 Benefits of Chicken

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

March 19th is National Poultry Day! And, what better way to celebrate than to talk about one of the healthiest proteins we eat – chicken!

5. It’s a lean protein

We seek to add various lean proteins to our regular balanced diet because they contain less fat and are great sources of nutrients. Chicken is an excellent example of a lean protein because 3 ounces of skinless chicken contains about 17-24 grams of protein with only about 3.5 grams of fat. Chicken with the skin on is around 40 more calories than skinless and has 8 grams of fat.

4. It’s packed with vitamins and minerals

We want to eat food with vitamins and minerals because it’s the vitamins and minerals that fuel our bodies. Chicken contains vitamin B3 and B12, niacin, magnesium, potassium, phosphorus, zinc, and of course, protein. All are essential in our bodies!

3. It’s essential for our brain and nervous system

Chicken contains one B vitamin called choline. Choline accelerates the body’s creation of acetylcholine, which is crucial for brain cell functioning. Eating chicken can also improve memory and help with other brain and nervous system functions.

It’s essential to eat chicken or turkey at least twice per week to obtain these brain benefits.

2. It’s good for our bones and muscles

Due to its high protein quality, chicken is vital in maintaining good bone density and building muscle. We’ve all had trainers tell us to eat protein after a workout. That’s because it helps build muscle. When the protein is lean with less fat, like chicken, it’s even better because it builds muscle with less fat.

1. It can help protect us from diet-related illnesses

We know that chicken is a nutrient-dense food and contains a lot of essential vitamins and minerals. This makes chicken valuable in our diets and also crucial in protecting ourselves from diseases, such as obesity, heart disease, and type 2 diabetes. One study found that consuming chicken as part of a vegetable-rich diet led to a decreased risk of developing these diet-related illnesses. And, since chicken is less expensive, it’s helpful in developing countries and our own.

Looking for chicken recipes that are both healthy and delicious? Check out our favorites below:

5 Safe Food Additives

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Additives often get a bad reputation. Many of us assume that if you can’t pronounce an ingredient, it’s automatically bad for you. This, however, is not the case. Many additives are entirely safe for human consumption, so much so, we see them in our fruits and veggies.

5. Octadecenoic acid

Octadecenoic acid, also known as oleic acid, is a naturally-occurring fatty acid in animal and vegetable fats. It’s classified as a monounsaturated omega-9 fatty acid, meaning it is a healthy fat with one unsaturated carbon bond.

Foods that contain octadecenoic acid include oils, meat, cheese, nuts, seeds, eggs, pasta, milk, and avocados.

4. Hexadecenoic acid

Hexadecenoic acid, also known as palmitoleic acid, is also a monounsaturated fatty acid, specifically an omega-7.

We find hexadecenoic acid in animal and vegetable oils, animal fats, and even breast milk!

3. Phenylalanine

Phenylalanine is an essential amino acid. Our body uses it to make proteins.

High-protein foods contain phenylalanine, including dairy products, eggs, nuts, soybeans, meat, and fish.

2. Phylloquinone

When you take a bite of a banana, you get a big chunk of phylloquinone, which can help prevent blood clots. We also know phylloquinone as vitamin K1.

Phylloquinone is most present in leafy green vegetables, but it’s also in some fruits.

1. Chemicals

 Everything we’ve listed above can be considered a chemical, but there is a negative stigma surrounding the word. Yes, some substances are not the best for us, but those are processed chemicals found in foods like potato chips.

Fruits, vegetables, and meat all contain naturally-occurring chemicals, meaning we eat chemicals every day. It’s important to know which chemicals are good for us and which are not.

5 Creative Ways to Eat Your Veggies

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

Vegetables are one of the most nutritious foods we can consume, and our bodies need a lot of them. Fruits and veggies should fill half our plates at every meal. If that seems like a hassle to you, it shouldn’t! There are lots of fun and yummy ways to get your daily value of veggies.

5. Smoothie

Need to get a little more vegetables in your diet? Throw them in your smoothie!

Packing your morning smoothie with vegetables is a great way to start your day. The vitamins and minerals will give you energy and help get your day started on the right foot. If you’re worried that your delicious smoothie will taste more like a V8, then fear not. If you add the right fruit and other ingredients, you won’t even be able to taste it.

Spinach is a great vegetable to add to smoothies because it’s a nutrient-dense leafy green with a mild flavor. Just be aware that the blender can strip some nutrients, so don’t rely solely on smoothies for your veggie intake.

4. Load up those eggs

One of my favorite ways to get my vegetables in is to put them in my scrambled eggs.

Again, eating vegetables first thing in the morning is excellent for your body and adding your favorites to eggs is also delicious. I love to add bell peppers, mushrooms, spinach, tomatoes, and sometimes even broccoli to my eggs, finished with some spices like Lucifer or Everything But the Bagel Seasoning and feta cheese. It’s one of my favorite meals and gives me the energy to get through my morning.

If you’re looking for a recipe for a veggie breakfast wrap, click here.

3. Veggie-packed bowls

Big bowls of rice and veggies are trendy on social media, but you can make them the most nutritious meal of your day.

When we think of these dishes, the first thing that comes to mind is the rice or quinoa. But, it’s so easy to make the veggies the star of the show by remembering two things – versatility and color. With veggies, you want lots of different kinds because they all contain other yet equally essential nutrients.

Another dish that can fit in this category is stir fry. What’s so great about stir fry is you can add whatever you like. We mix up the veggies all the time. You can switch out the regular rice for cauliflower rice and can also use frozen vegetables.

Did you know that some vegetables are more nutritious in their frozen form than fresh? For example, carrots, sweet potatoes, and collard greens may lose some of their nutrients during transportation. This is why frozen vegetables may be the better choice because they retain more nutrients.

2. Add veggies to your pasta

Veggies and pasta are probably one of our favorite combinations because the flavor is out of this world.

You don’t need to overthink this one; it’s as easy as it sounds. For example, we’ve added seasoned sweet potatoes, carrots, and celery to our Japanese buckwheat pasta. The flavor of this dish is light, but it’s packed with nutrients. One of our favorite ways is to add bell peppers and mushrooms to marinara sauce. This sauce paired with a spicy protein, like spicy turkey sausage, is overflowing with flavor.

You can even opt for veggie pasta, like spinach, chickpea, or zoodles. The possibilities are endless! And, check out this recipe for lentil pasta with veggies and turkey sausage.

1. When in doubt, swap it out

What do we mean by this? 1 word: cauliflower.

I will admit, I was not a believer in cauliflower products. I thought, “Gross, just give me my carbs.” Then I tried cauliflower rice, and it was instant love. Now, I can’t get enough! Cauliflower rice with grated cheese, cauliflower pizza crust, mashed cauliflower, cauliflower tater tots, even buffalo cauliflower. You can do so much with this one vegetable.

Now, I’m not saying only to eat cauliflower. But, if you need extra veggies, swapping out your usual carbs with cauliflower is a great solution.

 

5 Things You Didn’t Know About Soil

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week!

When many of us think of soil, we think of dirt. But, soil is so much more than just dirt. Soil gives life to all of the food we eat. Without soil, we can’t grow fruit, veggies, grains and more. Let’s get to know our soil a little better.

5. Soil is full of nutrients

Soil is made up of minerals and organic matter.

There are a lot of nutrients in the soil, including calcium, magnesium, and sulfur. However, the three main nutrients found in soil are nitrogen, phosphorus, and potassium, also known as NPK. But, why does soil need nutrients? To fuel plants! Soil provides plants with the minerals and nutrients they need for proper nourishment. In turn, this nourishment is what makes us healthy when we eat these nutritiously grown foods.

So, the soil gives its nutrients to the plants, which then gives the nutrients to us. This means we are getting our nutrients from the soil!

4. Soil has layers

We see soil as just brown dirt, but there are many layers to soil.

When we see soil, we see the “litter zone” on top. This is where we find things like twigs and leaves. However, there’s also the topsoil, subsoil, and bedrock at the bottom. The most important layer is the topsoil because this is where plant growth takes place and root systems form. But, producing just one inch of nutrient dense topsoil can take hundreds to thousands of years, depending on the climate, because topsoil is made from decaying plants, animals and crushed rock. Crushed rock is what takes the longest because it has to be broken down and decomposed.

If you look at the soil in your hand and see the shiny particles, they could be crushed rock from glaciers millions of years ago.

3. Soil has many vital functions we can’t get from anywhere else

Soil is very busy! It has a lot of different tasks that make our world go round.

First, soil holds in moisture to prevent flooding, gives us groundwater, and keeps water intact for crops to grow. It even purifies water as it enters the ground. Soil is a modifier for the atmosphere. It emits and stores CO2, water vapor, and other gases, providing a massive carbon sink for the Earth’s CO2 cycle.

Soil also recycles nutrients so they can be used to help plants grow more than once. It’s the foundation of photosynthesis, meaning we wouldn’t be able to grow anything without soil, and it even provides a habitat for many organisms- big and small. Some organisms include gophers, groundhogs, bacteria, and various types of fungi.

2. Soil has its own microbiome

 The soil microbiome consists of bacteria, fungi, protozoa, and other microorganisms. Teeny tiny microscopic organisms that serve a big purpose!

These microbes act as a fertilizer. They help plants grow and mature by changing nitrogen from the air, absorb phosphorus to become healthy, and protect plants from fungal diseases. When these microbes are in proper balance, they store and cycle nutrients like carbon and nitrogen. This stabilizes and supports growing plants, and is the foundation of a natural regenerative process that’s been on Earth for millennia.

The diverse microbiome is also responsible for the nutrients in our 5-7 daily servings of fruits and veggies, protein in wheat, and healthy animal feed for our protein. It is essential to providing us the nutrients we need. The more fruits and veggies you eat, the more microbe diversity in your gut and the healthier your gut and overall immune system are!

1. Soil loss will be detrimental to our world

Some experts are saying that we only have 60 years of soil left. We are losing soil at the same rate as losing 30 soccer fields every minute.

There are many reasons why we’re losing our soil, including erosion, poor farming practices, rain intensity, and wind. What does this mean for us? The more soil we lose, the fewer crops we can plant. This could wreak havoc on our food system and become a major barrier to feeding the world. Food insecurity will be a large concern, especially because soil is a finite resource meaning its degradation is not recoverable within the average human lifespan.

There are, however, solutions to this problem. One includes planting cover crops specifically to improve soil quality by giving the soil time to rebuild its microbiome. A second solution is to introduce root systems, which improve the structure of the soil by making space available for air and water to regenerate in it.

Farmers are also taking steps to ensure soil health, including increasing the organic matter in soil, diversifying crop rotations, using no-till or reduced tillage, and using cover crops. The solution to saving our soil comes in the form of many practices, not just one.

5 Ag Priorities of the Biden Administration

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week! 

With a new administration in office, we should expect to see a different set of priorities for food and agriculture. Rep. David Scott, Sen. Debbie Stabenow, and Tom Vilsack as U.S. Secretary of Agriculture will put into place a fresh agenda. So what should consumers and farmers expect going forward? Here are 5 things we found.

5. Rural Economic Development and Revitalization

This one is for farmers.

Over the last few years, farmers experienced declining net farm income and massive direct government payments. We learned from the farmer survey we conducted in the fall that farmers don’t like and don’t want these government subsidies. This administration will look to create packages to stimulate rural economic vitality that are more comprehensive. This includes promoting an increase in ‘green’ jobs, expanding health care services, and improving broadband access.

There is also a strong new commitment to making the system work better for everyone, both farmers, consumers, and everyone in between.

4. China Relations

We’ve learned that China dominates global trade, making them a vital relationship to maintain, especially for farmers and ranchers.

The Biden administration will prioritize improved relations with China and fulfilling ambitious purchase commitments. However, agriculture will be just one piece of the puzzle when it comes to future relations with China.

We should also expect to see movement away from the bilateral approach we’ve had for recent years to a more multilateral approach, especially with the EU. This means there will be more emphasis on building coalitions that can exert influence over China.

3. Improved Trade Opportunities

Recently, we’ve had an “America first” approach. This will likely evolve into something else.

So, what will it evolve into? A more traditional model of negotiation. One that’s built around ‘constructive engagement.’ Like above, bilateral trade negotiations will fade away. However, attempts to revive and rejoin broader trade initiatives and agreements will certainly emerge. This will be especially true in the Pacific and with long-standing U.S. allies.

Trade is what makes the world go ‘round. We will certainly see differences in the system, but there will be a goal to make the system better for everyone.

2. Covid

Biden is already addressing Covid-19, but what about when it comes to agriculture?

Covid-19 is an immediate priority for the entire government. We are seeing that in the form of federal initiatives to combat the virus and vaccination plans. Most of those growing our food reside in rural areas, making vaccine access a high priority. Also, economic support for those hurt by the virus and lockdown will see aid.

It seems as though Covid is not going away anytime soon, so the new administration will continue to prioritize resolve.

1. Climate Change

Addressing climate change is at the forefront for the Biden administration. But, don’t look for omnibus legislation.

Instead, we’ll see an expansion of existing programs and some additional incentives for environmentally responsible and friendly farming practices. This includes efforts that promote conservation and other regenerative ag practices by farmers and ranchers We should also expect to see immediate actions by flurries of executive orders. A popular topic of debate will be the creation of a ‘carbon market.’

Farmers as a whole are supportive of acting responsibly to better the climate and environment. However, policies that use incentives and rewards for positive and responsible acts will work better than threats and punishments. Every farmer is different, therefore, the administration should understand that what works well for one may not for the other. It can’t be a one size fits all, but instead more freedom to act responsibly based on the farm.

5 Nootropic Foods

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week! 

Nootropics, otherwise known as “smart drugs” are taking over the supplement market. They’re known for their “brainpower” effects, helping users think more effectively and develop a stronger memory. What many people don’t know is that nootropic properties are also found in whole foods that we eat every day.

5. Salmon

We knew that salmon contained healthy omega-3 fatty acids, but nootropics too?

Salmon is a fatty fish that has a rich nutrient profile. One filet of salmon is a significant source of omega 3s, protein, vitamins B12, D, E, and selenium. Salmon also helps maintain high brain function due to its high DHA density from omega 3s and its high protein profile. Salmon can also improve the ability to send and receive messages in our brain.

Salmon is one mighty superfood! Try eating 3-4 ounces of salmon a week to reap its benefits.

4. Blueberries

Blueberries are a well-known superfood, but they are also a natural nootropic.

Blueberries are one of the most versatile, yet nutrient-dense fruits. There are so many ways to eat them, as a snack, in yogurt, in granola, even in dessert – the possibilities are endless. Blueberries help boost cognitive function because they’re high in antioxidants, including anthocyanins. These antioxidants also help protect the brain from free radicals caused by aging, making them a useful tool to help reduce the chance of Alzheimer’s too.

If you want to see the nootropic results from blueberries, trying incorporating 2 cups a day into your diet.

3. Spinach

These greens are more powerful than they look!

Spinach is great for our bodies. It’s full of vitamins and minerals, like vitamins K, A, C, and B12, magnesium, iron, and folate. They’re known to improve eye health, reduce stress, prevent cancer and other diet-related illnesses, and aid in bone support. When it comes to the brain, spinach contains lutein and zeaxanthin for faster mental recall and increased memory. Spinach can even enhance athletic ability. We’ve all heard of Popeye, and even though it was a cartoon, there is some truth around the strengthening capabilities of spinach.

One cup of spinach a day is more than enough to see its benefits. But remember, a cup of spinach in its regular form isn’t actually a cup. Instead, think of what cooked spinach would look like in a cup and do your measurements off of that. Eating spinach doesn’t have to be boring either! Add spinach to your eggs, a smoothie, or try a breakfast wrap that we eat almost every morning here.

2. Dark Chocolate

Oh, yes – chocolate!

We love knowing that dark chocolate can help us stay healthy. Dark chocolate is known to improve blood flow, lower blood pressure, raise good HDL cholesterol, and, of course, improve brain function. Dark chocolate is made from cocoa beans and is rich in flavanols. Cocoa beans help increase blood flow to the brain and trigger the production of new brain cells, keeping your brain in tip-top shape.

So, don’t feel guilty about having that one piece of chocolate at night! Just remember, only dark chocolate made with 70% cocoa or higher has these benefits. To avoid too much sugar, be sure to eat in moderation – only 1-2 ounces a day.

1. Eggs

If you enjoy eggs at breakfast, then you’re already on the right track!

Eggs are one of the easiest and healthiest foods to incorporate into your diet. They are full of protein, healthy fats, vitamins, and minerals. They are also rich in choline. Choline is especially important for our brains because it helps with transmitting signals across neuronal membranes. Choline creates acetylcholine in the body, which helps the body retain memories and achieve restful sleep.

There are so many ways to enjoy eggs. Here are a few of our favorite recipes below:

And for more information, including a long list of nootropic foods, head to our article – Nootropics: How to Eat for a Better Brain 

5 Food Labels to Look Out For

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week! 

When you go to the grocery store, you see an array of labels on your food and new ones popping up every day! Whether it’s organic, natural, or non-GMO, each one comes with a perceived connotation about whether it is good or bad. But, what most consumers don’t know are the true definitions behind these labels. Here is everything you need to know about the top 5 most prevalent food labels.

5. Organic

This is one of the most popular food labels. Some consumers actually base their diets around being “all organic”. But are all organic labels the same?

USDA organic products do have strict production and labeling requirements. The foods must be produced without any genetic engineering or ionizing radiation, and with only natural pesticides and fertilizers.

Are all organic labels legit? It depends. Products labeled “100% Organic” are just that. However, products labeled “Organic” are made with 95% organic products, and those labeled “Made with Organic Ingredients” indicate that 70% of the product is organic.

It’s also good to note that organic foods do have pesticides. They are not pesticide-free but are instead treated with pesticides approved by the USDA. Also, pesticide residues are found on organic foods just like conventional, but all are safe to consume.

4. No Added Hormones/rBGH/rBST

Hormones – it sounds bad, right? Well, you’d be surprised.

Hormones are used on livestock to help them grow faster and enter the meat market earlier in their lives. Dairy cows may get rBGH and rBST to help them produce more milk, but this isn’t used as much today. Products with the label No Added Hormones indicates that the producers did not use any hormones during the animal’s life.

Does “no added hormones” mean the same thing across a variety of food categories? With livestock, it does. However, labels that state “hormone-free” are not regulated by the USDA because, like humans, all animals naturally produce hormones. Furthermore, hormones are prohibited for use on poultry and pigs, so if you see this label on these products, it’s just for marketing purposes.

3. No Antibiotics

What is an antibiotic? We know it as medicine that the doctor prescribes to make us feel better when we have a bacterial infection. It’s the same for animals.

Just like humans, animals also get sick and need antibiotics. Sometimes, if antibiotics are not administered, the animal will die. The labels listed below indicate that producers did not use any antibiotics during the animal’s lifetime.

  • No antibiotics administered
  • No antibiotics added
  • Raised without antibiotics

However, the term, “antibiotic-free” is not allowed by the USDA because they can’t verify if the animal ever received antibiotics.

The FDA requires all livestock to be clear of any antibiotic residue before harvesting, thus implying that all meat and dairy are antibiotic-free.

2. Non-GMO

Despite seemingly everything being labeled as “non-GMO”, there are only 10 GMO crops currently approved for consumption in the United States: alfalfa, apples, canola, corn, cotton, papaya, potatoes, soybeans, squash, and sugar beets. That’s it.

If you see a non-GMO label on any other produce, food, or beverage — including strawberries, tomatoes, rice, chicken, etc., it is yet another marketing tool because there are no GMO ingredients in these products. Also, GMOs are the most rigorously-tested products in our global food system. Aside from being completely safe to eat, they also have the same nutrient profile as their non-GMO counterparts, making them just as nutritious for you.

The FDA does not regulate any “non-GMO” labels, so this is a label you should be aware of

A non-GMO label creates fear in consumers and can be harmful to our pocketbooks due to the often increased price for the perceived benefit. Know which products have GMO ingredients so you can avoid falling for deceitful marketing ploys.

1. Natural

Natural sounds better than unnatural, right? It sounds like everything else that doesn’t have a natural label on it is fake. But, that’s not the case at all.

Labels that we are referring to include but are not limited to:

  • 100% Natural
  • Made with natural ingredients
  • All-natural

These labels don’t mean anything at all. These terms are not monitored by any government agency and the USDA says that these terms only refer to how meat is processed after harvesting. It’s mostly used by food companies to trick consumers and charge more for their products. They are made to seem superior so consumers don’t mind spending the extra money on them.

5 Reasons Vitamins Are Essential

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week! 

Fueling your body with vitamins is essential, especially in these long, dark, cold winter months. Why are vitamins important? We’re here to tell you!

5. You Can’t Have Minerals Without Vitamins

We always hear “vitamins and minerals” together rather than apart. That’s because vitamins and minerals complement each other. One works with the other.

What’s the difference? A vitamin is a carbon-containing molecule. It’s classified as either water-soluble or fat-soluble. Vitamins can also be changed or inactivated by heat, oxygen, light, or chemical processes. Minerals, however, don’t contain carbon and are not affected by heat or light. Minerals are elements and remain in the same state whether they’re found in food, soil, or even a cooking pan. 

When you have a vitamin, let’s say calcium, and a mineral, take magnesium, the magnesium helps your body absorb the calcium. And, together, they provide bone support.

4. Supplements What We Don’t Get in Food

Vitamins are much more than little pills or gummies you take in the morning. They are also found in whole foods. Supplement forms of various vitamins can help provide our bodies with all the extra nutrients you may not get from our diet.

When instructed to eat 5-7 servings of fruits and veggies a day, it’s because of the vitamins and minerals they contain. For example, eggs and fish provide vitamin D. If you’re vegan and don’t eat eggs or fish, you may need to take vitamin D supplements. The chart below can help you decipher different foods and their vitamins.

Each vitamin supplement has a different function and specific purpose in the body. Missing one can lead to problems with the immune system, digestion, and more. While supplements can be helpful, you should seek to intake your vitamins and minerals from whole foods when possible.

3. Help Protect Against Disease

We know that each vitamin has a specific purpose in the body, so lacking a vitamin can lead to a weakened immune system and a higher risk of developing a disease.

Let’s look at some examples. Vitamin E helps keep your eyes and skin healthy, but it does more than that. Some scientists say that vitamin E can help prevent diabetes, heart disease, Alzheimer’s, and cancer.

The MIND diet also includes food that, due to its vitamin and mineral compound, can lower one’s chance of developing Alzheimer’s. These include berries, leafy greens, nuts, and wine. Yes, you heard us – wine! For example, leafy greens contain vitamin K, which make up the brain cell’s membrane and promotes cell growth. Nuts contain vitamin E that absorbs free radicals that damage brain cell membranes.

So, if you’re deficient in any vitamins, you may be exposing yourself to different illnesses.

2. Make Healthier Cells

Every day, our body makes new cells. And, since these cells carry out vital tasks all over our body, we want them to be strong and healthy.

This means we have to eat healthy foods full of vitamins and minerals. The more nutrient-dense foods we eat, like fruits and vegetables, the more vitamins our bodies will absorb, and the stronger our new cells will be.

We want strong and healthy cells because they will replicate into more strong and healthy cells, rather than weak ones.

1. Can Benefit Your Long-Term Health

We, of course, want to live a healthy long life. Vitamins can help us do that.

Research shows that as we age, mitochondria are not as prevalent in our cells. Mitochondria are important because they give cells the energy to carry out tasks all over the body. Vitamins can enhance the mitochondria, improving DNA damage, and thus diminishing aging issues.

Vitamins and minerals work two-fold. First, they take care of short-term deficiencies within the body. They also aid in tackling long-term problems like inflammation and DNA mutation, which can lead to heart disease and cancer.

 

5 Benefits of GMOs

Whether you’re looking for a quick bite of information or want to drop some knowledge on your dinnertime companions, here’s our Featured 5 of the Week! 

GMOs are one of the most controversial topics within our global food system. There are many misconceptions regarding what a GMO is and what the technology is designed to do. GMOs provide a wide array of benefits for our global food system and world.

5. Less Pesticide Use

They use more pesticides, they’re a pesticide-crop – these are a couple of the rumors floating around about GMOs, and we’re here to give you the cold-hard truth: GMOs are NOT pesticides. Conversely, they create plants that require fewer pesticides.

Let’s break this down. A GMO is a genetically-modified plant (or seed). Why is it genetically-modified? The modifications allow GMO plants to resist diseases, repel insects and weeds, and to be drought-tolerant – to name a few. So, if plants can be resistant to these threats, wouldn’t that mean farmers don’t need as much pesticide and herbicide to protect the crop? You got it.

Bt Brinjal, a GMO eggplant, required 92% less pesticide use in a growing season compared to conventional eggplant. That is a huge reduction! And, in 2014, GMOs resulted in 37% overall reduced agricultural chemical use.

4. Higher Crop Yield

When walking through a farm of conventional versus GM farming, you will probably notice a vast difference in the crop’s quality and quantity.

A 2014 meta-analysis stated that GMOs increased crop yields by 22%. GM crops allow farmers to grow more and better crops for a few different reasons. First, genetically-engineered seeds are resistant to diseases and viruses that can harm that crop. Second, GM crops are resistant to insects that may harm them. For example, the Diamondback moth likes to prey on vegetable crops like broccoli and zucchini. With genetically-modified seeds, the crops are resistant to the diseases that the moths pass on to them. Third, since GM crops don’t require as much pesticide and herbicide use as conventional crops, farmers can spend that money on more seeds.

Farmers appreciate GMOs because they give them the flexibility to create a more sustainable farm by decreasing inputs, increasing outputs, and ultimately providing healthy food to their customers, like you and me.

3. Better For The Environment

Critics of GMOs claim they’re bad for the environment. However, research shows this isn’t the case.

We already know that GMOs require less pesticide use. Less pesticide use results in fewer pesticides released into the air and soil. Farmers who use Roundup Ready crops can practice no-till farming, which means they don’t have to turn the soil over to get rid of weeds. With this, nutrients are put back into the soil, keeping it dense and fortified. Furthermore, since there’s no need for a tractor to turn the soil over, fewer emissions are released into the air.

GMOs also require less water. Food and agriculture use about 70% of our global water supply. Droughts are a massive threat to our food supply. By creating drought-tolerant seeds, crops require less water.

GMOs allow farmers to use fewer pesticides, release fewer carbon emissions, conserve water, and increase soil health, all while having a higher crop yield.

2. More Nutritious

Vitamins and minerals are vital in our diet. They strengthen our immune system, keep our body functioning properly, and help maintain our overall health.

We’ve used the example of banana bread before. Banana bread has a basic recipe to follow, but you can add ingredients such as flaxseed and yogurt for extra nutrients. The same is true with GMOs. Nutrients are added to seeds to create a product that’s better for us. For example, Golden Rice, genetically-modified rice, includes two new genes from corn and a commonly ingested soil bacterium. These new genes allow the rice to express its beta-carotene gene – a precursor to vitamin A – leading to an overall healthier and nutrient-dense rice.

Since many people are deficient in some nutrients, including vitamin A, a crop that is more nutrient-dense is key to a healthy diet.

1. Greater Food Security

In 2050, our global population will increase to 9.7 billion. That means we need to be able to feed an extra 2 billion people. How will we do it?

Experts say that by 2050, annual cereal production will need to double to about 3 billion tonnes to feed the entire population. The way to do this is to implement plant breeding technologies.

Scientists have already sequenced new variations of barley and wheat genomes that will be able to produce a higher yield. The grains were also 12% larger than usual. Since wheat takes up about 20% of the calories consumed globally, and the current yield is only increasing 1% annually, this is especially hopeful.

800 million people worldwide are already chronically hungry and 2 billion are nutrient deficient. In countries like Africa, GMOs are already necessary to feed their people, just as they will be for the world by 2050.

Coffee: Uniting Our Worlds

As a chill enters the air here in southern Connecticut, we all clamor for a cup of coffee to warm us up, prepare us for the day, and perhaps keep us going through the afternoons as they grow darker. But did you know that our daily routine connects us to the rainforests and mountains of the equator, where workers pick coffee cherries while birds and monkeys chatter in the distance? And now that we’re more mindful of sustainable and regenerative farming practices, these connections in our daily lives deserve consideration.

The ‘Bean Belt’

Coffee, our beloved and ubiquitous drink, is grown in over 50 countries located around the equator. Known as the “bean belt”, coffee plants flourish within these countries’ mountains and tropical rainforests, where 25 million farmers produce coffee for a living. The countries that export the most coffee are Brazil, Vietnam and Colombia.

As shown in the above map, two species of coffee beans, arabica and robusta, dominate the world’s coffee bean production. Arabica is a more delicate plant that prefers rich soil and grows more slowly, yielding a smoother product that specialty coffee purveyors like Starbucks prefer. Robusta is a less fussy plant that produces more yield with harsh and bitter-tasting beans. It is often used in instant coffee and in ground coffee blends, like Foldgers.

Demand for Sustainability

No matter if growing arabica or robusta beans, coffee producers around the world are evaluating their processes to become more transparent and sustainable, but only those following specific guidelines receive accreditation by global sustainability initiatives.

To receive certification, producers must practice ecological conservation, fair labor practices, and plan for long-term sustainability of the land, as practiced by the Rainforest Alliance. Collaborating with this organization, UTZ regularly audits their producers to ensure compliance with acceptable farming methods, working conditions and transparency through their product tracking system, MultiTrace. Another organization, the Fairtrade Foundation, focuses on decent working conditions and establishes a fair floor for prices. And industry-specific organizations, like the 4C Association, focus on improving the economic, social & environmental conditions for those in the coffee sector.

An example of such a farm is Finca El Ocaso, located in West-Central Colombia, bordering the Andes Mountain range. Avid naturalists and birders, the Patino family ensures the farm’s sustainability so that their business can complement and enrich the biodiverse habitat and its vibrant ecosystem, providing home to 110 identified species of birds and several endangered plant and animal species. Because of their rigorous sustainability practices and ecologically-minded philosophy, the farm has earned certifications from the Rainforest Alliance, UTZ, as well as the 4C Association.

Harvesting a Sustainable Bean

Let’s take a closer look at the journey from coffee cherry to cup with the help of our specialty coffee farm in Colombia.

El Ocaso operates 35 hectares (almost 90 acres) of land, 18 of which are used for growing 30,000 pounds of coffee each year. Though most of their product remains in South America, the farm works with Campesino Specialty Coffee, a purveyor of sustainable and sought-after Colombian arabica coffees, for distribution access to the United States.

The initial harvest at a coffee farm requires years of planning, as seed germination to cultivation can take as long as four years! When the trees flower, the air is filled with a sweet jasmine fragrance. The flowers last only a few days, after which the cherries develop and will ripen for about 9 months.

Harvesting then begins when the cherries are ripe and will continue for several months. Colombia experiences two periods of harvesting: a main harvest and a smaller, “mitica” harvest. At El Ocaso, the mitica occurs between October and December, where they collect 20% of their annual production.

A unique and sustainable attribute of El Ocaso is the careful harvesting of their cherries. The workers pick one cherry at a time, taking up to 12 hours a day in very hot and humid weather on Colombia’s mountainous terrain, as opposed to machines strip-picking the plant, placing the plant’s and soil’s health in jeopardy come the next harvest. At the end of the day, each worker’s haul is carefully weighed and they are paid on the merit of their work, a crucial factor to maintain their sustainability certifications. On the busiest of peak harvest days, the workers can collect up to 11,000 pounds of cherries.

After the main and mitica harvesting seasons, it’s time to evaluate the plants for next year’s harvest. A coffee plant is productive for about five years, and then the trunks are snipped and new coffee plants grow from the trunks. It will take another two years to bear flowers. This process only can happen two times, after which the whole plant comes out of the ground.

Processing and Distribution

After harvest, the cherries are sorted by grade and processed immediately on the farm, starting with depulping the cherry to the bean and then letting the beans dry before fermentation.

Working with Blanchard’s Coffee Roasting Company, a partner within the Campesino Specialty Coffee group, El Ocaso broadened its sustainable practices by experimenting with different fermentation and drying processes. During fermentation, naturally occurring microorganisms interact with sugars in the mucilage and many chemical changes take place, which lead to a pleasant, distinct flavor. Once the beans come out of the drying process, they go through a second phase of selection to yield only the best beans for dry-milling and export at Campesino’s warehouse.

“The selection and subsequent steps of depulping, washing and drying coffee cherries constitutes one of the most arduous, meticulous and personalized jobs in the whole coffee production chain.”

Colombian Coffee Growers Federation

At the roaster, the dried beans will be examined before roasting to determine final grading. Whether at a large commercial facility or a small specialty roaster like Blanchard’s, the beans will undergo a final transformation that will then lead to its distribution to the United States…for our enjoyment!

‘Tis the Season for Sugar

On the run? Listen to our post!

The holidays are upon us, as are its assortment of treats in candy dishes at work, baked goods at the market, and around our homes in anticipation of visitors. Because these treats can be so small and seemingly inconsequential, it’s so easy to end up eating more calories than a full-sized candy bar by the end of the day!

Based on multiple scientific studies on human health, researchers found that excess sugar consumption can suppress your immune system, elevate your blood pressure, contribute to obesity, increase the risk for heart disease, liver disease, cardiovascular disease, cancer, and can even give you wrinkles.

Our hefty sugar consumption

The American Medical Association (AMA), the FDA, and World Health Organization (WHO) all recommend limiting sugar. While the AMA is the most conservative at 24 grams for women and 36 for men, the FDA and WHO indicate that there are benefits to keeping sugar to less than 5-10% of your daily calories, or about 25-50 grams.

Yet most Americans unknowingly eat between 80-110 grams of added sugar a day. With the holidays upon us, it is far too easy to make that mistake with those obvious sugar traps of candy bars, festive drinks and baked goods. But less obvious sugar traps are often hiding in places where you might not expect it: ketchup, salad dressing, sauces, and yogurt.

For instance, a quick bowl of cereal at breakfast can provide you with your allotment of sugar for the day. Bran cereal with raisins has about 19 grams of sugar and some yogurts have as much as 17 grams of added sugar. Compare this with a candy bar that has just about as much sugar as these options at 20 grams. When you start your day with too much sugar, your body and your brain crave more.

What about the “sugar high”?

Let’s take a quick look at how sugar affects our brain. Sugar has a direct relationship to dopamine, a neurotransmitter that helps control the brain’s reward and pleasure centers. When you eat sugar, it causes dopamine to be released and actually activates your brain’s “reward system.” This is what we believe to be the sugar high or buzz.

We’ve all experienced the phenomenon, “sugar high”, as we watch kids go bananas after wolfing down sugary treats and felt the rush ourselves after a handful of M&Ms. And we all know what follows: a sudden, crabby disposition and then, inevitably, a hard crash. Drooling and snoring are optional. But recent research indicates this “rush” may not be a reality.

In fact, the study shows how sugar actually has the reverse effect, making us more tired and lethargic. Neuroscience & Biobehavioral Reviews published a study which showed that consuming carbohydrates does not elevate our mood. They did 31 studies with 1,259 participants and found that there was no positive effect on someone’s mood following sugar consumption.

“In fact, sugar consumption was related to decreased alertness and higher levels of fatigue within the first hour post-ingestion.”

Sugar rush or sugar crash? A meta-analysis of carbohydrate effects on mood, Mantantzis, et al.

Sugar’s effect on insulin

As sugar rises in the blood, the pancreas releases insulin into the bloodstream. Insulin is responsible for glucose uptake into the cells, where it is used for energy. It also signals the liver and muscles to convert the glucose into glycogen for storage.

When your body produces too much insulin in response to high sugar and carbohydrates in the blood, your blood pressure increases. This is because high insulin causes magnesium stores to decrease. If magnesium levels are too low, the blood vessels will not be able to fully relax, thereby causing restriction of the blood vessels and increased blood pressure.

What is the difference between glucose and fructose?

Humans need glucose for energy. But too much glucose is stored in your liver and muscles and turned into fat.

The cells in the body do not use fructose for energy, so all of the fructose you eat is metabolized in the liver. Fructose is not used as an energy source. Instead, fructose is turned into free fatty acids, very low-density lipoproteins and triglycerides, which are then stored as body fat.

Too much contributes to obesity, elevated blood pressure, liver disease, cardiovascular disease, and cancer.

What about the natural sugars found in fruits and vegetables?

You are not going to become obese by eating fruits and vegetables. While the body handles sugars naturally present in fruits and vegetables in a similar way to added sugars, the benefits of vitamins, minerals, antioxidants, and fiber make eating fruits and veggies worthwhile for your diet.

In addition, the fiber in fruit and vegetables fills you up and slows down the rate at which your body digests the sugar, thus decreasing the glycemic impact. Aim for at least 4 servings of fruit and 5 servings of vegetables per day.

To learn the sugar content in different fruits, the USDA provides a searchable nutrient database.

There are a lot of different types of sugar.  What makes them different?

Sugar comes from many sources, but all sugars provide the same number of calories: 20 calories per teaspoon and 60 calories per tablespoon. The most common is from sugar cane, sugar beets, and corn.

Though agave has been touted as a “natural” source of sugar, be aware of its high fructose content, making it more likely to sit on your liver. However, some sugars, such as honey or coconut sugar, are marginally better because they have additional nutrients: honey has anti-bacterial and antioxidant properties and coconut sugar has minerals and antioxidants. But still, it is far better to limit all added sugars in your diet and depend on fruits and vegetables for their natural sources of sugar.

All sugars, except agave, have roughly the same ratio of fructose and glucose. Your body processes glucose and fructose the same way, no matter the source.

What are the sugar alternatives?

You do have choices to satisfy your sweet tooth. There are two kinds of alternative sweeteners: natural, such as Stevia and Tagatose, and artificial, such as Splenda, Equal and Sweet’N Low. To read more about the differences of these sweeteners, check out our post, What is an Artificial Sweetener?

Labeling

The FDA has now included ‘added sugars’ in the new labeling process. These are sugars that are added during food processing or packing. A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University and the University of Liverpool estimated that the new FDA labeling could prevent or postpone nearly 1 million cases of cardiometabolic disease, including heart disease, stroke, and type 2 diabetes over a 20 year period. For more on labeling, check out our D2D post on nutrition facts.

Food Future: What will it take to nourish a nation in 2050?

sun setting over field

Contributed article by Ryan Tipps, Managing Editor, AGDAILY

This article originally appeared in AGDAILY in March 2018 and was honored with a judge’s merit at the 2018 Agricultural Communicators Network awards.

For years, discussions about the future of the agricultural industry have converged on the arbitrary yet consequential date of 2050, a point two generations from now when the global population is expected to balloon to nearly 10 billion people. If the ag industry were to stay rooted in today’s technologies and understanding of arable land, we will need to find a way to increase production by about 70 percent to feed the world.

Yet agriculture is anything but stagnant. Particularly since the back half of the 20th century, technology has reshaped nearly every aspect of a farmer’s life. The general public doesn’t often share that perception, but the reality is that cutting-edge machinery, seed and crop protection, and data analysis have put a premium on scientific study to best produce and distribute food and fiber. From today’s battery-driven machines and savvy seed genetics to crops that optimize water and the potential to drive combines using virtual-reality goggles, keeping pace with population growth means building our technological infrastructure.

The question is whether what’s being done is enough to support the ag industry and to keep both our world’s developed and developing nations on a path toward future food security.

While activists work hard to inject antagonism into many food debates, there’s a growing belief among many ag corporations and industry associations that it will take everyone willing and able to contribute to our food supply to be able to reach our goals. We are an industry of many heroes — in the fields, the laboratories, and our roadways — but are we also creating too many perceived villains?

In a tweet last month, Robb Fraley, Monsanto’s Chief Technology Officer and a pioneer of genetic engineering, said, “Myth-busting organic & conventional farming: reality is both are safe & contribute to consumer choice, food security & affordability. Time to end the ‘food fights’ & celebrate ALL our farmers’ success!”

The industry has a better chance at realizing its 2050 production goals if everyone who has a stake in production talks with one another rather than at one another. Many companies are promoting forms of this inclusivity because it makes both ethical and business sense to do so.

Standing up for sustainability

“Sustainable” has become a 21st-century buzzword, but it has to be more than just that if agriculture wants to follow an arc of improving soil quality, resource conservation, and production growth. As much as the mainstream media and bloggers play up an enduring conflict between conventional and organic production, that perception doesn’t always play out at the ground level.

Syngenta, one of the world’s leading suppliers of crop protection, seeds, seed treatments, and digital ag systems, has many customers who farm using both types of production methods, a decision that is largely influenced by market demands and opportunity.

“Farmers should be able to choose what works best for their operation,” said Jill Wheeler, Syngenta’s Head of Sustainable Productivity in North America. “They look at it as, ‘I am producing. I want to put bread on my table and on someone else’s table. What is going to work best?’ We need farmers to be successful.”

Already, there have been crossovers in how and what producers learn from each other. Genetically engineered crops regularly lend themselves to no-till practices, something of a centerpiece to education provided by the USDA’s Natural Resources Conservation Services. In recent years, more organic producers, too, have followed suit and begun applying minimal- or no-till efforts to their land. Conversely, conventional growers are adopting the lessons learned by organic farmers’ longtime use of cover crops. In Iowa, for example, the use of cover crops recently increased by 18 percent year over year, and a 2017 Syngenta survey found that cover crops were among growers’ top interests, although the challenge of managing cover crops is something that appears to keep even more people from using them.

“I think things are getting better, and I’m so hopeful,” said Dr. Tracy Misiewicz, Assistant Director of Science for The Organic Center. “The NRCS is really promoting cover crops. That’s a technique that organic farmers have been using for a long time, and I’m happy to see it coming into the mainstream of agriculture.”

Programs such as the USDA’s Sound and Sensible initiative have helped to remove barriers to organic certification, and have worked with farmers to correct small issues before they become larger ones. (Image courtesy of USDA)

Despite these positive steps — the education and crossover of on-farm production strategies — the exact definition of “sustainability” remains elusive (often, too, muddied by the waters of social media).

Sustainability “is one of those words that’s said so often that it means different things to different people,” said Darren Wallis, Vice President of North American Communications for Bayer Crop Science. “Our focus is to help that farmer and to help the land be sustainable, whether that means fewer passes over their ground, thus less fuel spent, whether that’s herbicide-tolerant crops that enable no-till or less-till agriculture, whether that’s seed treatments in much smaller doses so that it’s much more targeted and much more effective. All of that adds up to sustainability.”

At Syngenta, sustainability centers around resource efficiency, responsible leadership, and the health and safety of people, while also being driven by the economic, environmental, and social needs of agriculture.

“A huge component of sustainability for us, and for every grower, is continuous improvement,” Wheeler said.

Misiewicz said that when The Organic Center talks about sustainability, it’s typically in the context of the environment — supporting natural ecosystems while simultaneously providing people with food. She said that includes supporting biodiversity, reducing water pollution, and building soil carbon.

“Every farmer I’ve met, organic or conventional, is trying to do good,” Misiewicz said. “Farmers are growing their crops, trying to meet their bottom line and all the while they are aiming to be good stewards of the land. There is room for more than one agricultural production system in the world — but we should all have the same ultimate goal of feeding the population in an environmentally friendly and sustainable way.”

A plan for the future

So, what is the way forward for this functioning, but occasionally inefficient and contradictory, agricultural system?

It’s understood throughout agriculture that there’s no silver bullet to improve productivity, said Wallis, who grew up on a diversified crop and beef cattle farm in Missouri before landing at Bayer. In fact, many in the industry believe that, because of things like the 60 percent yield improvement seen during the shift from old-fashioned to hybrid corn, the industry has already experienced its major leaps in productivity and that, from here onward, the tactics will involve tweaking the systems already in place.

The large gains came in commodity crops thanks to use of genetic engineering in plants, the safety of which was again confirmed in a recent analysis of long-term peer-reviewed research. During the Ag Media Summit in 2016, Monsanto’s Fraley noted that all types of agriculture are needed to feed nearly 3 billion more mouths in the coming generations. He also told a standing-room-only audience that almost all of his company’s vegetables are non-GMO, and many are grown by organic farmers, further highlighting the shared interests of conventional and organic farmers.

“What’s exciting is hearing the whole industry addressing that topic with a singular voice,” said Wallis. “I don’t think it’s one company addressing it that way; it’s the whole industry. I don’t think it’s just us describing it that way because it’s popular; I think it’s us describing it because that’s what we see value in.”

Most major agricultural companies are finding ways to connect with a broad range of growers. For example, Bayer offers crop protection that caters to orchards and vegetable fields, as well as more well-known corn- and soybean-centric products. Elsewhere, Syngenta has been growing its AgriEdge Excelsior platform and related Land.db software, its digital data-management tools that are agnostic to a grower’s production style.

Grain elevators in Illinois. (Image courtesy of Ron Frazier, Flickr)

In 2013, Syngenta also launched its Good Growth Plan, a measurable strategy that specifically addresses the 200,000 new people that need to be fed around the world on a daily basis.

The plan looks at making crops more efficient, enhancing biodiversity on 5 million hectares, reducing soil degradation on 10 million hectares, empowering those producers in developing markets operating on fewer than 5 acres, training 20 million more workers on safe food practices, and committing to fairer labor practices. These are concepts that can apply across the spectrum of growers, both in the U.S. and globally.

Amid the divisive rhetoric and negativity that often infect social media discussions of agriculture, it’s curious how many more farmers would embrace a plan such as this if the name of a “big ag” company wasn’t attached to it. It seems likely that there’s more unifying growers than there is dividing them — it’s simply that the divisions are amplified in the online arena, as well as by some documentaries and other media. Farmers all need to address their bottom lines, but understanding how they fit into the greater system benefits all of agriculture.

“Organic farmers aren’t going to traditional ag companies, and those companies aren’t necessarily talking to organic farmers,” Misiewicz noted. “So how do we bridge this gap, and say, ‘There is this technology out there, technology that’s been developed. How do we put you in touch with the people developing these technologies so they know what you need? And how do we make you aware of what’s out there that may be really helpful to you?’”

The answer is embedded somewhere in the same digital media tools that are used to vilify many farmers.

Data to bridge the divide

Robert Saik and his son, Nick, are among agriculture’s biggest champions of biotechnology. They both have done recent pushes on social media to better highlight ways that conventional and organic can be working together for the betterment of all farmers. Nick released a YouTube video examining the GMO-versus-organic discussion in an effort to point out that conventional and organic production methods aren’t as far apart as one might think.

Not long afterward, his father put out a call on Twitter seeking organic growers who are open to seeing value in generic engineering, something not currently permitted by the USDA in the National Organic Program or in production from other grassroots organic-like organizations, such as Certified Naturally Grown.

Getting past the talk and making innovation, technology, and stewardship hallmarks of the process — every process — is vital. The industry is already up against barriers from trade policy and other politics, global infrastructure, concerns about climate change, and research limitations in some sectors (Misiewicz said that a historical lack of organic research has contributed significantly to the yield gap in organic production when compared with conventional).

The frustrating thing is this: Wheeler thinks that we are already close to the production levels we need by 2050, but the industry is largely hindered by factors that affect distribution, as well as by waste.

“All of us are talking about it in a similar fashion, and it’s not just talk. It’s the ability for companies to address those needs using the different tools and the technologies we offer,” Wallis said.

With a focus on soil nutrients, cover crops, organic matter, hydration, and land optimization, data-management technology has been showcased as universally beneficial for farmers who have a couple of hundred acres on up.

This is where efficiency comes into play. Imaging and data analysis help farmers identify, for example, areas at pivot points in their fields that are underperforming. Sometimes inputs can be adjusted. Other times, farmers have opted to convert such space to pollinator or wildlife habitat or to put it into the Conservation Reserve Program.

These data-management opportunities have ag corporations ushering in new partnerships to improve land quality. Syngenta has worked with The Nature Conservancy on multiple occasions on projects such as addressing soil compaction from a pipeline installation on an Illinois farm and in using the AgriEdge platform in Saginaw, Michigan, to provide metrics on nutrient efficiency in the land.

“It’s that kind of thinking, of how we can work together and start testing some of these processes and seeing what happens, and what can help our farmers for the future,” Wheeler said.

Despite the excitement about harnessing data, things moved slowly in the industry for a long time, even among its Millennials. Only in recent years has adoption of data management accelerated, and there’s much more automation to data uploading than there was even a few years ago.

“It might be that the learning curve is such because, even though we’ve had these tools for a while, we haven’t always had a way to get that data into a manageable form and a manageable place,” Wheeler said. “That’s one area that we have to get better at.”

The long game

Technology-focused agricultural companies are used to looking ahead. When a seed or chemical product can take anywhere from seven to 12 years to get to market, it’s imperative to anticipate the needs of the industry and plan accordingly. Easier said than done, in many instances, but the major players in the industry are succeeding.

“As an innovation company, the technologies that our R&D teams are working on right now, depending on what they are, they may be as much as 10 to 12 years out,” Wallis said of the work being done at Bayer. “Looking at the population growth as it’s going, and looking at some of those demands, we absolutely take the long view.”

Wheeler believes that that view has gotten even clearer for Syngenta. She noted that her company’s acquisition by ChemChina means Syngenta reverts to being a private company and will be less driven by quarterly financial results. Instead, it will have the opportunity to put resources into projects that will pay dividends down the road.

“Agriculture is so incredibly diverse that it has its own challenges that way,” she said. “But it also means that, from a technology perspective, we’re looking at what technologies apply to this field, what will work best here or over there, with the understanding that they’re all going to be a little different.”

Tomato plants are fed from water filtered through a sand media filtration tank system and along underground drip irrigation tubes 10 inches below the surface in Woodland, California. (Image courtesy of USDA)

Misiewicz at The Organic Center keeps up to date on what little research is available in the organic sector, including analyzing how things would shake out if more land was converted to organic production. She knows that the need for arable land, and its increasing scarcity in the U.S., is a limiting factor for a complete production shift to organic, but she feels that changes to growing patterns and reducing waste is important.

“That way, we’d be greatly increasing the sustainability of our food production, and we could feed 9.5 billion people by 2050, and we wouldn’t have to use more land than we do now,” the California-based Misiewicz said. “Research shows that we need to take a multifaceted approach to our food system, and if we address these other factors, organic can be a huge part of the solution.”

That connects with the solution that many entities are preaching. If “sustainability” is the industry’s major buzzword, then “diversification” can’t be far behind. That can be seen in crop selection and rotation, as well as in what particular plant genetics are chosen.

While “big ag” is seen as relying on thousands upon thousands of acres of corn crops in the Midwest, the investment being made in small growers can’t be overlooked either, not in a world in which these smaller growers account for about 70 percent of food produced globally.

“It’s amazing how many operations there are like that in the world,” Wheeler said.

And in the same way that there is a growing industry push toward acceptance of multiple types of production — whether conventional, organic or even vertical and hydroponic — there are efforts to showcase small-grower inclusivity, too. The table is big enough for all farmers to come together and find the best path forward. The challenge is making sure that there are enough labor and financial and environmental resources to have that table properly stocked three decades from now.

Coming Soon to Your Favorite Foods: The New Nutrition Facts Label

nutrition facts label on a potato chip bag

Why is the label being updated?

Hard to believe it has been over two decades since the label was last updated — especially when you consider all the new research that has been published surrounding obesity and chronic illness in the United States and its correlation to an unhealthy diet. By January of 2020, food manufacturers with $10 million or more in annual sales will be required to comply with the new label.

The edits to the label are being enacted to better educate consumers on their dietary choices, and hopefully remedy the current consumer issue of label literacy. A study provided by Label Insight concluded that 67% of consumers find it difficult to determine if a product meets their nutritional needs, simply by looking at the label. Equally as shocking, almost half (48%) of consumers are left feeling uninformed about what they are consuming, even after reading a product label.

The Federal Food, Drug, and Cosmetic Act (FD&C) directed the FDA to change the labeling so consumers can be smart about their diet. The FDA is in charge of these updates, and the motivations behind the changes are based on results from scientific studies, research in the public health sector as well as expert recommendations. These updates will provide the information you need to make better dietary decisions for yourself and your families.

“Our intent is to update our existing educational materials and create new educational opportunities to explain the overall role of using the label to assist consumers in maintaining healthy dietary practices, with an emphasis on each of the new changes of the label.” –FDA

How to best read the new label

Surveys conducted by both the International Food Information Council Foundation and the American Heart Association show that only 28% of consumers say that nutritional information is easy to find on current packaging. The D2D team wanted to create a helpful reference illustrating where to locate specific nutritional information on the label, and tips on how to apply this to your daily diet.

Click here to download!

Details on the changes

Formatting updates. The FDA determined that several pieces of information on the label are of utmost importance for consumers to know, such as calories and serving size, thus you will see an increase in font size and boldness.

Serving Size changes. Since 1993, when our current nutrition label was created, the amount that people eat and drink has significantly changed. It is all too easy to eat an entire container not realizing that the nutritional facts are for more than one serving. Soda is a perfect example. The package size of a soda can has changed from 8 to 12 ounces, and we now see a 20-ounce size on the grocery store shelves. The new serving sizes will reflect more realistically what a person consumes in one sitting.

Daily Value updates. The Institute of Medicine has concluded that nutrients such as fiber, vitamin D, and sodium should all be looked at as a percentage of daily value (%DV), to better understand each nutrient within the context of your daily diet.

Definition and addition of “added sugars”.  Added sugars are sugars that are added to foods “during processing or are packaged as such.” This is not to be confused with the sugars that are naturally occurring. A series of expert groups, including the American Heart Association, American Academy of Pediatrics, the Institute of Medicine, and the World Health Organization, have recommended decreasing the intake of added sugars to no more than 36 grams per day for men and 24 grams per day for women. You need to count added sugars as part of your total daily intake. For details on how your body digest sugar check out Sugar is Sugar is Sugar.

Addition of Vitamin D and Potassium. The CDC conducted a nationwide survey showing that the U.S. population is deficient in both vitamin D and potassium. Vitamin A and C will no longer be required on the label (but can voluntarily be included as companies see fit), as deficiencies in these two nutrients are rare.

Fats. The FDA will continue to require the Total fat, Saturated fat and Trans fat, while Calories from fat will no longer be a necessity. This is due to scientific conclusions that the type of fat is more important than the amount of fat.

Footnote Change. The footnote will now read “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice”, to clarify what percent daily value means.

D2D On the Farm: The Row We Hoe

Fresh vegetables from Hindinger Farm

2018 Farm Income is at a 12-Year Low

You might be surprised to learn that the family farm still prevails! 99% of the farms in the United States are family-owned, and these farms account for approximately 89% of total farm production.

But the bigger picture of American agriculture is sobering. A volatile commodity trading environment, higher operating costs, and lower crop prices have farm income forecasts at a record 12-year low.

The effect of these factors, which are beyond a farmers control, ripple down to the grocery store. For every dollar consumers spend on food at the supermarket, the farmer receives just 14.8 cents.

“The prices that farmers have been receiving for their products aren’t paying the bills, and too many are being forced to give up farming.” – National Farmers Union

The Row We Hoe – Hindinger Farm

On a broad vista of 120 acres in New Haven County, Connecticut, fourth-generation Hindinger Farms grows a variety of fruit and vegetable crops from early spring until late fall. Seven days a week, fourteen hours a day, George prepares the fields, nurtures the plants, weeds, keeps crop pests at bay and harvests the crops. Liz takes care of the farm stand, finances, and marketing.

As with many smaller farms, the costs of running their farm can sometimes exceed the income they produce from growing and selling their fresh fruits and vegetables. These substantial costs include insurance, electricity, fuel, loan payments, equipment, labor, irrigation, seeds, nursery stock and much more. So, they are always looking for ways to increase revenue and get people to eat more fruits and vegetables!

The Hindingers – Anne, George, and Liz run the 4th generation family farm in Hamden, Connecticut. The farm produces vegetables and fruits from May through November.

The Dirt-to-Dinner team chatted with the Hindingers to get a better sense of their farm and operations.

D2D: Tell us about the beginnings of Hindinger Farm.
HF: Our grandparents emigrated from Germany in the 1890s, bought the farmland, and started raising turkeys, pigs, and a few vegetable crops. They did all the farm work themselves and would sell at the wholesale market in New Haven. In 1955, Liz and George’s father expanded farm production by adding more fruits and vegetables.

Picking strawberries at Hindinger Farm, 1914

D2D: Do you grow with organic or conventional methods?
HF: Actually, for over 30 years we have practice Integrated Pest Management (IPM) which you could consider the best combination of the two. IPM allows us to prevent pest damage to fruits and vegetables while minimizing pesticide use.

We regularly test our soil, rotate crops and scout the fields for pest damage to stay ahead of their cycle. We utilize the resources of the Connecticut Agricultural station to help identify and manage crop pests. Fallow fields are cover-cropped to nourish the soil, and beneficial plants are planted alongside crops to help produce a healthy and biodiverse ecosystem.

Kale and Collards — two late-season crops.

D2D: Do you require seasonal labor?
HF: Yes, we hire H2-A workers from Jamaica. We provide housing, transportation and comply with the rules and regulations of The Immigration and Nationality Act. These workers are vital to our operation as without them we would not be able to farm. We cannot find local labor to work long hours, come back season after season, and genuinely care as much about our farm.

D2D: There is an upward trend in consumers’ desire for buying locally-grown food, and research forecasts that this trend will continue as consumers demand transparency and sustainability. What do you think of this?
HF: We earn the majority of our income by selling directly to consumers through our farm stand and seasonal Community Supported Agriculture (CSA) subscriptions.

But, we live in a town of 60,000 people and have approximately 300 CSA subscriptions. So, consumers are shopping elsewhere or not eating enough fruits and vegetables! This may be out of convenience, time constraints, or a better price point in the grocery store, but the reality is you cannot compare the freshness and variety of locally-grown produce with that you find in a grocery store.

“We estimate that if our customers would spend just $5 more per week on produce, we could be ahead of our expenses.”

Sweet corn – a summertime favorite.

D2D: How do you try to differentiate yourself to bring in more customers?
HF: We are the farmers, and the people who meet us can get honest answers on anything they ask. We work the same soil as our great-grandparents did, and think that heritage resonates with a lot of people. We also sell vegetables from other farms, milk and cheese, jams, jellies, and gift items to help customers get more shopping done in one place.

George Hindinger promotes the annual strawberry festival on Connecticut Local TV

D2D: How have you adapted to social media?
HF: A social media presence on Facebook, Google Search, and even Tripadvisor have helped bring in customers to our farm. People and families have fun when they are here: they meet us, can visit with our petting goats, and enjoy a tractor ride or tour of the farm. And they go home with fresh fruits and vegetables to feed their family.

D2D: What else do you do to bring more customers to the farm?
HF: We host our famous Strawberry Festival every June, with ice cream, face painting, and music. The festival is excellent exposure and brings in many people outside the community to learn about our farm. We also host a fall harvest where we make and sell apple cider and sell lots of apples, pumpkins, gourds, squashes, and any other fall vegetables in season.

The Hindingers grow the most delicious peaches!

D2D: What will you plant differently this year than last?
HF: Every year we grow something different for our CSA customers. Maybe it’s a new type of squash, bean or tomato. The seed companies always have a great selection in January when we do our seed purchasing. Additionally, we will be growing more cut flowers this year so that people can have a fresh bouquet adorning the dinner table.

D2D: Farming is a lot of hard work. Why do you do it?
HF: We love the farm, the land, and our community.

D2D: What about the next generation – will they assume the farm?
HF: At this time, we are still working with the next generation to carry on with the farm. They have witnessed our struggles, good years and not so good years, and are not sure they want the same life. But we remain optimistic: as we modernized the farm and brought it into the age of technology, our children have the opportunity to take the farm again to the next level.

Do you know a farmer who would like to share their story? Let us know at connect@dirt-to-dinner.com

Healthy Sugar? The Sweet Taste of Tagatose

chocolate chip cookies

Sugar is the holy grail of sweetness.

Along with having the perfect texture and mouth-feel, sugar also makes foods taste sweet. It is inexpensive to produce and is a very flexible cooking ingredient. Its properties can withstand freezing temperatures, as in the case of ice cream, as well as high heat, as in the case of warm chocolate chip cookies.

Being that it is in most of our favorite treats, it is no surprise that the body craves it! When we ingest sugar, a chemical reaction occurs in the brain where dopamine is released. Dopamine triggers a feel-good sensation in the body and causes the body to crave more of the sugar.

It is no wonder that the United States ate 11 million metric tons of sugar in 2018 alone – that is 81 pounds per person per year!

It is a struggle to keep sugar at arms-length. According to Mintel, 87% of consumers are cutting back on sugar in their diet, but white granulated sugar, honey, brown sugar, and maple syrup are still the top five choices. These products still get processed in the body the same way. So, consumers remain confused!

Tagatose may be the answer to the world’s craving for sweets.

Tagatose is a good-for-you sugar. Good for you? Seems impossible, but true: tagatose is healthy and has all the physical properties of granulated sugar.

When we were introduced to Bonumose, a tagatose manufacturer, at an iSelectFund event, we were naturally a bit skeptical. The idea of a “healthy” and delicious sugar seemed impossible. How does it stack up against real sugar?

Tagatose has many health benefits.

It is a Prebiotic. Tagatose feeds the healthy bacteria in your gut. The small intestine absorbs about 25% of tagatose and then it gets eliminated. The rest goes to the large intestine where it is fermented by probioticswhich, in turn, benefits your colon and overall health. Tagatose also helps inhibit the absorption of fructose and glucose in the liver.

Remember, prebiotics feed the probiotics in your gut. Tagatose has a symbiotic relationship with certain healthy gut probiotic bacteria that prefer to consume tagatose over other bacteria- a perfect match for a healthy immune system.

No glycemic spike and it lowers your blood sugar. Tagatose can slow down glucose levels in both healthy and diabetic individuals. It even has the potential to be a treatment for diabetes. It inhibits the absorption of sucrose and maltase in the small intestine, thus lowering blood sugar levels. Through clinical trials, it has been shown to increase HDL cholesterol (the good kind).

Assists in weight loss. Tagatose provides sweetness without the same amount of calories as regular sugar. It has 1.5 calories per gram versus sugar’s 4 calories per gram. Tagatose has fiber-like characteristics, so it gives satiety and doesn’t make one crave more.

Tooth Friendly. It is well known that sugar promotes tooth decay. Tagatose has been reviewed by the FDA and is approved to be a non-tooth decay sweetener. It can be used in toothpaste and mouthwash.

Generally Recognized as Safe (GRAS). In 2004, the FDA gave tagatose status to be used as a sweetener in foods and beverages. The European Union has allowed tagatose to be used as a “novel food ingredient” without any restrictions on usage. However, research has shown that amounts over 10-15 grams per meal or 45 grams per day may cause gastrointestinal distress in some people.

Tagatose is categorized as a rare sugar.

Tagatose is one of many other monosaccharides found in limited amounts in nature and fruits such as apples, oranges, pineapple, as well as milk, certain grains, and cacao. Rare sugars have been expensive to produce and cannot be mass produced like sugar cane, honey, or maple syrup. Because of this, rare sugars have not been considered for use as a sweetener, until now.

Studied for 30 years in South Korea and Japan, tagatose was first created from extracting and fermenting lactose in dairy milk. In Asia, it has been used as a sweetener but in limited amounts. CJ Cheiijedang in South Korea is the largest producer. Still, because of its expense, it has not been widely used as a food ingredient. While you can purchase tagatose on Amazon for about $16.00 per pound, cane sugar is roughly $1.60 per pound.

Bonumose has a patented production technology that could be a game changer.

Located in Charlottesville, Virginia, Bonumose has patented a process to make tagatose from low-cost starch. Their process uses run-of-the-mill corn starch or by-product starch from potato processing, pea protein production or even tapioca, which is abundant in Southeast Asia. Their patented process is a combination of water and a proprietary enzyme blend which produces extremely high yields of tagatose. As a result, they can reduce the production cost by at least 75%.

Bonumose is led by CEO Ed Rogers, who began his career as an Alabama litigator and an entrepreneur in animal food technology. Ed teamed up with Dr. Daniel Wichelecki, biochemistry Ph.D., shortly after Dr. Wichelecki finished his post-doc work at the University of Illinois Urbana- Champaign. Dr. Wichelecki invented the starch to tagatose technology.

Bonumose is a B2B company that will be selling tagatose for formulation in beverages, dairy products, and healthy snacks.

“By driving down the cost of tagatose, we can make it possible for companies to produce healthy, delicious, vitality-improving foods and beverages that are affordable for all income levels. We see it as a moral imperative to enable great-tasting, healthy foods even to those who do not have great incomes.”
– Ed Rogers, CEO, Bonumose

How does Tagatose taste?

Dirt-to-Dinner gave baking with tagatose a try. We replaced sugar with tagatose in baked oatmeal chocolate chip cookies, brownies, and our favorite banana bread. When we asked our friends and families to taste test the treats, they concluded that while the brownies were too hard and over-browned, the cookies were tasty with great texture, and the banana bread was just perfect!  Look for our recipes posted on our facebook page.

While you can buy tagatose for baking, it is still currently still made from lactose. Despite this, it is considered lactose free for those who have lactose intolerance.

So how will consumers adapt to these rare, good-for-you sugars? Well, we are sold, and for those who love the taste of sugar, we think tagatose will let us have our cake and eat it too!

What’s in a name? In this case, quite a bit.

grilled hamburgers in bun with bacon and cheese

The world needs more protein.

Population growth and rising standards of living will increase the demand for animal meat and vegetable proteins in the decades ahead. Experts say we will need 50% more protein by the year 2050 to provide adequate protein for everyone.

What are the alternatives to animal production?

Many argue for a greater consumption of vegetable proteins. Indeed, plant-based protein products, such as Beyond Meat are now a significant factor in the marketplace.

But entrepreneurial scientists have recently generated another alternative: cell-based meat, where cells from an animal are cultured and grown in a lab.

Dirt-to-Dinner examined “meatless meat” in A New Burger. Since that report, the science and industry behind this new source of protein continue to develop. Companies such as Memphis Meats, Mosa Meats, and Modern Meadow also report positive feedback of cell-based meat as a legitimate player in the protein sector.

“At Memphis Meats, we have a “big tent” philosophy, and collaboratively work with consumers, regulators, mission-oriented groups and major meat companies to help feed a growing planet in a sustainable way. This is a goal that everybody shares.” Uma Valeti, CEO Memphis Meats

Trending today is a positive reaction from consumers on texture, taste and other matters important to consumer acceptance of the product.  Production advances are slowly working on bringing the price point and availability for the product into a range acceptable to consumers.

Grilled Duck, Memphis Meats

But one key element of the developmental process remains unresolved – and is a source of high emotion, intense debate and competition…

It’s what to call this innovative meat!

“Cell-based meat” is a leader within the industry. Cell-based is a neutral, scientifically accurate term that is commonly used by proponents, detractors and neutral observers alike. It references the composition of the products in this category. It parallels and creates a clear distinction from “plant-based protein” and “animal-based meat.”

“Cultured meat” has been discussed in the nomenclature debate. After all, the meat is produced from a cultured sample of the cow, chicken, pig, fish or other target animal. But “cultured” is used in fermented foods such as yogurt and even cured meat, so could lend itself to consumer confusion.

“Laboratory meat” or “lab meat” may conjure up images from a sci-fi movie. Consumers like foods that invoke happy images of a well-fed and satisfied family, not a science lab.

Another contender, “clean meat”, calls attention to the lab’s sanitary conditions, but is yet another unsavory mental image for the shopper. The term, “clean”, also draws objections from those who fear it suggests other types of meat aren’t clean and are therefore somehow suspect.  Consumer advocacy groups worry if the product is called “clean meat,” consumers may assume it is safe and won’t take adequate precautions in preparing it for consumption.

With the innocence and cyber-world orientation that comes with youth, a 12-year-old listened patiently to the debate and responded with a different approach to the type of name that seems right.  “You’re talking about a new kind of protein, really.  You know, Protein 2.0.”

The roster of possible names goes on and on, as do the objections and concerns.  Some animal producers even question whether the product should be called “meat” at all. Take our poll and let us know what you think!

Why is this naming debate so important?

The name serves as the frontline effort to introduce this important new source of protein to the global marketplace. For most of the public, the product’s name will be the first step in building its awareness and introducing its value to consumers. A name that turns people off will do as much to impede or accelerate acceptance of the product as any other single factor. To understand this challenge, look no further than the difficulty of the public acceptance of GMOs. 

What would you call this new protein source?

The survey results are in! Responses were accepted from January 10 thru February 14th, 2018. There were 101 responses. Leading the pack of suggested names (with 6 or more respondents) were:

Cultured Meat
Cell-based Meat
Protein 2.0
Craft Meat
Lab Meat
Eco Meat
Neat Meat

Other names suggested (5 or under respondents) were: Clean Meat, Franken Meat, Alt Meat, Fake Meat, Stem Cell-Based meat, Cheat Meat, Nutrimeat, InVitro Meat, Synthetic Protein, Fake Meat, CIL (Created in Lab) Meat, Lab-Cultured Protein, NuMeat, NuCaro (Latin), and Alternative Protein, “Do NOT call this meat”, and “If this meat does not have active vitamin B12 it is harmful to humans”.

Would you eat a product made from cell-based meat?

Our survey indicated that most respondents would!

In an ideal world, this new source of protein – whatever it is called – shouldn’t be used to promote one type of protein over another (e.g., “superior” in terms of value, quality, economic cost, natural resource demands, ethicality or humaneness). A name that seems to disparage another protein source could provoke an unhealthy competitive environment within the sector when a collaborative effort to boost protein production is most needed.

The name also has implications for the relationship of this emerging industry with government. In a November 2018 statement, the FDA and USDA proposed a ‘joint regulatory framework wherein FDA oversees cell collection, cell banks, and cell growth and differentiation, and the USDA will oversee the production and labeling of food products derived from the cells of livestock and poultry.”

California Megafires and the Effects on Agriculture

wildfire in the background of farm field

California leads the nation in producing 90% of all fruits, nuts, and vegetables.

Grapes, almonds, tomatoes, broccoli and much more are grown in the fertile valleys between mountain and sea. Unmatched by any other state in terms of output per acre, the yield in California is 60 percent higher than the national average.

In addition to being a major produce player, California holds the #1 spot in dairy production in all of the U.S., grossing upwards of $6.5 billion in 2017. Cattle for meat production in California is valued at roughly $2.5 billion.

To round out this workhorse state, California produces over 90% of all U.S. wine.

However, California’s recent drought and long dry season make it more susceptible to fire. In the past two years, uncontained wildfires have devastated over 7.3 million acres of land in the golden state. That is about the size of Connecticut and New Jersey combined!

Infographic by Sara Chodosh, capturing the intensity of the fires in California in the last five years.

The majority of the 2017-2018 fires were contained within the forests and non-agricultural land, but a number of rangelands, cannabis farms, dairy farms, citrus groves, avocado orchards, and vineyards were affected, making an impact on growers and California’s $50 billion agricultural industry.

 

The rate of burn for the 2018 Camp fire is incomprehensible; increasing in speed from 20,000 acres to over 100,000 acres burned in two days. That rate of scorch is equivalent to one football field burning every second. (Source)

Wine: Unintended Ashy Undertones

Unlike the 2017 fires where most of the wine crop had already been harvested, 2018’s bore witness to California’s most severe fires, which spread just before or at the onset of ripening, when grapes soften and change color.

Grapes are vulnerable to smoke damage because of their permeable skin. Depending on fire intensity, length of smoke exposure and stage of vine growth, unharvested grapes can take on smoky, ashy, or bitter characteristics. Consumers find this “smoke taint” unappealing.

While only a small percentage of wines may have been affected by fires and smoke, and these undesirable characteristics of smoke taint can be managed, winemakers do have to take on added costs in eradicating these flavors to avoid disappointing wine drinkers!

Scorched ground and shriveled grapes at the Michael Mondavi Atlas Peak Vineyard (Source: Winespectator.com)

Livestock Rangeland Scorched

The wildfires had an impact on the region’s farms and ranches, burning buildings, and the grazing land for dairy cows, cattle, horses, and other livestock. Butte County, where the 2018 Camp Fire raged, suffered rangeland losses of 30,000 to 40,000 acres, displaced animals, and destroyed pens, corrals, barns and more.

The Thomas Fire impacted all 7000 acres of rangeland stewarded by the
RA Atmore & Sons and Rancho Ventura Conservation Trust.

“Many of the oak woodlands were lost to the fire, as well as cattle, miles of fences, and other ranch infrastructure. The grasses and other vegetation are coming back. We will be battling invasive and noxious weeds now more than ever. We will need to adaptably manage woody species within the rangeland to achieve realistic goals that serve to improve forage, enhance wildlife habitat and protect our urban neighbors from the devastating effects of wildfire. One thing we learned from the Thomas Fire was “it’s not a matter of if the next Thomas Fire will come; but when.”  Richard Atmore, Ventura County Annual Crop and Livestock  Report, 2017

A cow walks by the flaming hillside in Groveland, California, August 2013. Source: Noah Berger, for National Geographic

Fruits & Veggies Fried

Ventura County, home to 118,000 acres of prime farmland and more than ½ of the total harvested acreage in the country for avocado, lemon, celery, and strawberries, was hit particularly hard during the 2017 Thomas Fire. The fire inflicted severe damage on hillside ranches, consuming forage needed for livestock, destroying barns, irrigation systems, equipment and machinery, and scorching or incinerating several thousand acres of avocado and citrus trees.

“We estimate that we lost 80% of our avocado crop for this year and next. At this point, four months after the fire, we project that over 40% of our avocado trees are dead or unlikely to recover fully. That is over 60 acres. Avocados take several years to come into full production. Even if we could replant right away, we are looking at about 6 years to full recovery.,Realistically, if we replant everything to avocados, it will be many years before we can get back to 2016 production levels.”  –Deborah Brokaw Jackson Brokaw Ranch Company  (SourceVentura County Annual Crop and Livestock  Report, 2017)

As the fires in the hillsides raged, the smoke traveled for miles. This complicated the lives of the farmers and farmworkers and the harvesting of perishable vegetables. The thick smoke haze delayed ripening and harvest, and workers couldn’t work in the fields due to unhealthy air conditions. An already stressed labor situation now experienced shortages of manpower.

Soiled Soil

Wildfires have a direct effect on soil. Contrary to a prescribed burn— which is a healthy burn often utilized by farmers to eradicate weeds or unneeded brush, or by forest rangers to manage forests from forest fires— an uncontrolled wild burn can yield heat levels above 400 degrees. These temperatures can cause irreversible harm to the land.

When the soil is burned at such high temperatures, the organic matter is incinerated. Depending on the intensity and duration of the fire, the recuperation time can be upwards of three years for soil to fully restore nutrients back to its original state. The hard, ashy residues that are left on the topsoil decrease the ability of the soil to absorb water, which increases the likelihood of runoff.

The graphic depicts the inability of water to penetrate the ashy soil, which causes dangerous runoff. (Source)

Because the soil can no longer take in water, there is an increased risk for landslides and flooding. In addition, the silt from the landslides can overrun the reservoirs, contaminate drinking water and create blockages in irrigation systems that supply water to farmlands. Flood risk remains significantly higher until vegetation is restored—up to five years after a wildfire. Mudslides and flooding are the current challenges California is facing in the wake of the recent fires.

How are farmers and ranchers protected from these disasters?

The U.S. Federal government plays a significant role in assisting farmers and ranchers with financial losses caused by natural disasters through the USDA’s Farm Service Agency.

The Disaster Recovery Reform Act of 2018 acknowledges the shared responsibility of disaster response and recovery and aims to build the nation’s capacity for the next catastrophic event.

Hemp, Hemp Hooray!

hemp plants against blue sky

An Opportunity for American Farmers

The hemp marketplace is projected to be $1 billion dollars by the end of 2018and close to $2 billion dollars by the end of 2022. American consumers are wild about hemp products, with hemp CBD oil and other CBD-derived personal care products leading the way. Currently, the U.S. has to import hemp textiles from China; hemp seed from Canada, and industrial products from Europe. Now, with clearance in the Farm Bill, American farmers can participate in this market.

What’s so unique about hemp?

Hemp has roots in American history! In the 1700s, America considered hemp a staple crop and its strong fibers were used to make rope, canvas sails, fishing nets, clothing, and even American flags. George Washington grew acres of it on his farm at Mt. Vernon and predicted at one point that it would be a more valuable crop than tobacco. Popular Mechanics Magazine dubbed hemp “The Billion Dollar Crop.”

Hemp became vilified in the 1930s and has been illegal to grow since the 1937 Marijuana Act.  There was one exception to this when the government called upon farmers to grow hemp to help win World War II. Despite this momentary pardon, it has been listed as a Schedule I Drug since 1970. Hemp’s Achilles heel has always been that it looks too much like its bad-ass cousin, marijuana.

Both hemp and marijuana are members of the Cannabis sativa family, but the key difference is that hemp contains less than 0.03% THC (as defined by federal law), which is the psychoactive component that gets you high when you smoke pot. Hemp is grown and harvested around the world, harvested primarily for fiber, seeds, and CBD.

Hemp is a versatile and sustainable crop

Other than the extreme desert or high in the mountains, hemp will grow in most soils. The plants develop a thick canopy cover and shield out weeds, thus demanding fewer pesticides. With its long taproot and thick root system, the plant helps nourish the soil. Its seeds, stalk, leaves and even roots can be processed into thousands of products. Think of the growing opportunities for American farmers!

The seeds are high in healthy fats, protein, and fiber and produce food as well as oil paints, printing inks, and soaps, lotions, and balms.

The hemp stalk, which is strong and fibrous, can be blended with other materials to make composites for automobile dashboards, door panels, trunk liners, and other interior parts; or manufactured into handbags, denim, fine fabrics, paper cardboard and packaging, and rope, canvas, carpeting, insulation, and can even be a fiberglass substitute.

The leaves can be mulched into compost, mulch, and animal bedding. The roots can be used as compost. The whole plant is naturally loaded with healthy terpenes and cannabinoids and many varieties are grown to make CBD and other functional medicines.

source: Dandy Graphics

Hemp can be fit into a crop rotation and provide farmers with another source of revenue. Victory Hemp Foods contracts farmers to produce hemp grain for their production facility. According to their analysis, hemp commands a higher net price than corn or soy. In Kentucky, some farmers are replacing their tobacco fields with hemp. In Colorado, some farmers are turning to grow hemp in addition to wheat.

As there is a steady demand for hemp as a raw material, many states are ahead of the game and have taken the regulation into their own hands. Before this week’s legislative vote, 40 states had removed barriers to its production.

According to the 2018 Congressional Research report, Hemp as an Agricultural Commodity, hemp represents a profitable niche market and a viable alternative crop for U.S. growers. In their report on the top 10 producing states,  Hemp Industry Daily provides snapshots of hemp production including sales and market potential.

Because hemp was not allowed to be grown as a large commercial scale in the U.S.,  profitability studies are limited, but research institutions, such as Cornell UniversityUniversity of Kentucky and the State of Colorado are compiling this economic information for farmers.

The Regulations – Hemp wins

Last week, the U.S. Congress passed the final version of the 2018 Farm Bill. The new five-year bill lays out the complex web of policies and programs governing the U.S. food system and includes a major win for the nascent hemp industry.

Hemp supporters, championed by Senator Majority Leader Mitch McConnell of Kentucky, are jumping for joy over the loosening of restrictions to grow and harvest hemp, thereby offering the potential to bring in additional farm income. Probably most important is that the loosened restrictions will open up sources for funding and research, and farmers will be able to obtain bank loans and federal crop insurance, an enormous safety net for commodity crop farmers.

“At a time when farm income is down and growers are struggling, industrial hemp is a bright spot of agriculture’s future.”

-Senator Majority Leader Mitch McConnell on Twitter December 11th, 2018

But while it is freed from federal prohibition, there are still some restrictions to grow hemp and you won’t be able to grow it in your gardens like tomatoes, basil or beans. For instance, it must be grown with a THC content of less than 0.03% and the USDA must approve a states’ plan for licensing and regulating hemp. If a state doesn’t come up with a plan, the federal government will provide the framework. The law also states that non-compliant growers can be prosecuted.

Additionally, growing hemp is only part of the equation. As the market expands, so will the number of harvesters, processors, and distributors. This represents an exciting chapter in American agriculture!

The Year in Food News: What To Know Before 2019

world being pierced by a fork illustration

Within this post we discuss the following topics:

Trade Tensions with China. How does this affect you?

NAFTA is Dead, Long Live USMCA. Well, Sort Of…

What’s the Farm Bill? About a half-trillion dollars— or maybe more.

The 2018 harvest is almost done. What does it mean for food prices?

Keeping CRISPR Alive in Europe

Glyphosate Debate No Closer to Resolution

Trade Tensions with China. How does this affect you?

After the G20 summit in Buenos Aires, the United States and China announced a pause in the on-going trade dispute between the two nations, with President Donald Trump agreeing to postpone a scheduled increase in U.S. tariffs on Chinese goods set to go into effect January 1, 2019.

On December 1st, Trump agreed to a 90-day tariff truce in order to give both sides time to begin a serious discussion of the myriad of trade and intellectual property issues leading to the escalating series of tariffs. News reports indicate that as part of the agreement, the Chinese have agreed to step up purchases from the United States, including agricultural products such as soybeans. Just exactly what other agricultural products, and in what time frame, remain unclear.

As of December 11, the Chinese are believed to have resumed soybean purchases. President Trump was quoted saying the Chinese are “buying tremendous amounts of soybeans.”

So what does this mean for U.S. food consumers?  Not much, immediately.

The food industry continues to have more than enough commodities to satisfy immediate demand, even if the Chinese resume larger purchases of U.S. soybeans and other farm products.

The real issue for consumers is the long-term economic health of the farm sector. Exports are an important aspect of farm revenue, yet net farm income has been declining steadily in recent years, to a level about half its 2013 peak.  Without a clearer picture of future market stability for U.S. exports, that pressure is likely to continue.

With more and more farm operations on margin, look for further growth in farm size as farmers consolidate, and continued pressure for investment in the technological and operational improvements to keep food costs down.

Related Reading:
In the News: China Trade on Soybeans and Pork
Net Farm Income Projected to Drop to 12-year Low
How Consolidation is Changing Rural Agriculture
Examining Consolidation in U.S. Agriculture

NAFTA is Dead, Long Live USMCA. Well, Sort Of…

President Trump raised eyebrows by signing a new trade deal among the three countries known as USMCA (the U.S.-Mexico-Canada Agreement), formerly known as NAFTA.

What’s the big deal?  Quite a bit for certain sectors of the U.S. economy, notably the automotive industry – and agricultural interest in all three countries.  Favorable trade terms under NAFTA helped agricultural trade among the three explode.

U.S. agricultural exports under NAFTA grew from $11 billion in 1993 to over $43 billion in 2016, making Canada and Mexico the second- and third-largest markets in the world for U.S. producers.  Canadian and Mexican ag interests – and consumers – reaped comparable benefits.

USMCA would build on NAFTA’s open trade principles to extend favorable ag trade terms to several sectors previously outside the tri-lateral agreement, including poultry, dairy, and eggs.

Preserving the open trade spirit behind this long-standing trade policy has never been more important to U.S. agriculture. The U.S. farm sector’s reliance on a robust export market as a major source of farm income provides us with the low-cost food we eat today.

Should food consumers care?  As with most major public food policy issues, the immediate effect of all this is virtually undetectable. But its role in preserving the economic health of a vibrant and responsive food system isn’t.  Without policies that help create economic opportunity for U.S. farmers, consumers can’t assume the world’s most productive and efficient food system can stay that way indefinitely.

So, if you like to eat and feed your family with an abundant and affordable supply of wholesome food,you might listen with at least one ear when those talking heads on TV mention trade.

Related Reading:
The USMCA explained: Winners and losers, what’s in and what’s out
United States-Mexico-Canada Agreement
What is NAFTA?

What’s the Farm Bill? About a half-trillion dollars— or maybe more

As the year winds down, a lot of people in and out of Washington are breathing a sigh of relief over the final resolution of the running battle for new farm legislation. The bill passed with an 87-to-13 vote in the Senate on Tuesday, Dec 11thand will now go to the house, where it is expected to pass as well. This new five-year bill lays out the complex web of policies and programs governing the U.S. food system.

The National Association of State Departments of Agriculture

The bill makes no major changes in policy direction, and still covers everything from crop subsidies, crop insurance and conservation programs to urban farming, research and nutrition assistance programs – and a heck of a lot more in between, including new hemp regulations.

The 2014 Farm Bill has been estimated to cost taxpayers about $488 billion, although the final tally may come in a tad lower than that figure. Comparatively, the 2018 Farm Bill is expected to cost taxpayers $827 billion.

The share of that spending going to farmers? This is a bit controversial. Commodity programs, crop insurance, and conservation make up only 19 percent of the tab.  About 80 percent – four of every five dollars in the bill – goes to some form of nutritional assistance for those who are in need. This is commonly referred to as SNAP (Supplemental Nutrition Assistance Program), or food stamps.

The 2018 compromise is expected to address various cost-control mechanisms but nonetheless entails 10-year spending of about $687 billion, according to the Congressional Budget Office.

So, what do consumers get for their tax dollar?  Even though a small amount goes to the farming network, the Farm Bill provides the framework of policies and programs — the rules of the road — needed to guide production, processing, research, product innovation, manufacturing, marketing, retailing and all the other elements of a modern food system.

It provides the framework essential to attracting investment and incentivizing the effort that keeps the system responsive to the evolving needs and demands of consumers.

The American public gets a stable, innovative and reliable food system, unlike anything seen in previoushistory. It’s government policy-making that can be argued to actually work, and work well, especially in today’s fractured political system.

Related Reading:
What is the Farm Bill — and why should you care?
Congress just passed an $867 billion farm bill. Here’s what’s in it.
Farm Bill: A Short History and Summary
The Farm Bill (archives from the NYT)

The 2018 harvest is almost done. What does this mean for food prices?

The end of the calendar year normally means corn and soybean farmers are wrapping up harvests of their crops.  Tough weather conditions have slowed the harvest in some production areas.  But overall, more than 90 percent of the corn and soybean harvest is completed. The final numbers will impact future farm production trends and have implications for future food prices.

Corn and Soybean Digest

The Department of Agriculture will release official numbers for the crops in mid-January.  But all signs point to a good harvest for corn and soybean producers, with some early estimates pointing to crops of more than 14.6 billion and 4.6 billion bushels, respectively.

Why should anyone outside the farm community care about such dry and mind-numbing statistics?  Because they point toward the future for supplies of the commodities that fuel the American food system – and the prices consumers are likely to be paying.

Experts are looking to see not just what stocks are on hand, but what farmers’ intentions for the next crop year will be.  Big stockpiles – and an export outlook clouded by trade tensions — can mean tough markets for soybean exports, for example.  Waiting for higher commodity prices, many farmers stockpile their crops rather than sell them thus creating more uncertainties. That may lead to smaller planted acreage for soybeans in the coming year as stocks increase and producers look for alternative crops, such as corn or specialty crops such as hemp.

Government estimates of food expenditures, meanwhile, show modest growth in prices paid for food.  USDA estimates say, prices for food consumed in the home should hold flat, or rise by only 1 percent, while prices for food consumed away from home are projected to be up 2-3 percent.  This is mainly due to higher labor costs.  Projections for 2019 show similar modest increases in food prices.

What keeps food costs so stable in the midst of such ups and downs in the commodity world? Part of the answer lies in the complexity and efficiency of the modern food chain.  Statistics show that the cost of key commodities represents a small fraction of the total food dollar – somewhere between 12 and 15 percent, by most estimates.  (Incidentally, the commodity share of the food dollar has shown a steady decline in recent decades.) The remainder goes to processing, packaging, transportation, retail costs, food service costs and other costs (such as energy, financial expenses, and insurance).

Related Reading:
USDA – Food Dollar Series
National Farmers Union: The Farmer’s Share
USDA Graphs Explain The Breakdown of a U.S. Food Dollar

Keeping CRISPR Alive in Europe

The European Court of Justice earlier this year ruled that held gene-edited crops must be subject to the same onerous regulatory standards as genetically modified organisms (GMOs).

Crisprtx

While many anti-GMO groups hailed the Court’s actions, reaction to the ruling ranged from howls of outrage to sighs of despair among the scientific and agricultural communities.  The ruling would effectively make Europe a non-player in the world’s efforts to use gene editing technology – known as CRISPR – to spur the next generations of agricultural innovation and progress in better plant development.

Now 75 leading scientists from a spectrum of European life science research centers have called upon European policymakers to reverse the court’s decision.  How policymakers respond will provide the next big indictor of which direction Europe will move in the global effort to produce the innovative new plants needed to deal with growing world demand for food – plants capable of resisting disease and pests, crops capable of dealing with changing climatic conditions, organisms capable of thriving on less water and fewer added field nutrients.

Related Reading:
In the News: European Court Hinders CRISPR Technology
CRISPR & Co are GMOs, says EU court

Glyphosate Debate No Closer to Resolution

2018 was a big year for glyphosate – the key ingredient in Monsanto’s widely used herbicide, RoundUp.

Glyphosate has been under steady and sometimes heated attack by a range of individuals and organizations concerned that excessive exposure to RoundUp can cause cancer.  When a California jury awarded $289 million to a man claiming the product caused his cancer, the debate entered a new and even more contentious phase. The award was later reduced to “only” $78 million, but new trials involving thousands of claimants remain in the works in various locations.

Expect to see the battle spill from the media and courtroom to the legislative arena.  Bayer AG, who acquired Monsanto for $63 billion in June 2018, has signaled its intent to continue battling to defend what it sees as a proven and important tool for farmers worldwide.  In early December, the company garnered widespread media coverage when it posted more than 300 studies regarding the safety of glyphosate. As part of the company’s “Transparency Initiative,” the release was touted as an important step in establishing trust in the science behind its products.  That material also has been provided to the European Parliament as part of their deliberations on the renewal of authorization for glyphosate production.

The debate in the European Parliament mirrors the political divisions related to GMOs.  Many legislators see a need to embrace science and products that maintain the EU’s competitive position in the global agricultural system.  But others favor a more restrictive approach as they think it is the best way to protect human health and the environment.

Related Reading:
National Pesticide Information Center: Glyphosate
Bayer committed to transparency: Posts more than 300 glyphosate safety study summaries online

Why Should We Care About Bees?

honey bee landing on flower

These hard-working creatures not only pollinate most of the food we eat, but they also make delicious honey! As a beekeeper, I have learned that bees require care much like any other family pet. But how can I keep my bees healthy with the ever-present pesticides in our suburban setting?

This past summer I tried my own method of protecting my bees. On a beautiful sunny day, I interrupted a commercial tree sprayer who was doing “preventative” insect spraying on our neighbor’s trees and bushes. He was perplexed when I told them that I had a honey bee hive in my yard. On one hand, he was under a maintenance contract to take care of trees, and on the other hand, he understood the spraying hazards to any type of foraging bees.

Checking the hive

While I may have made an impression on this sprayer by chasing him down, it is not feasible to manually protect the five-mile radius or 3,200 acres around my house— which is the distance that bees will travel in search of nectar and pollen.

And these types of insecticide sprays, called neonicotinoids, are not the only thing I need to worry about! I have to watch out for the wax moth, small hive beetle, signs of Nosema virus, and the dreaded varroa mite, on top of making sure the “girls” have enough to eat. Are there enough different sources of nectar and pollen for them to forage on? And winter is coming… does my hive have enough honey stores to make it through the season?

 

These honey bees (hives are in the background) are well-cared for and have a nice supply of nutritious forage.

While my bees have it easy with the care I provide (and how fast I can chase down neighborhood sprayers), wild bees, bumble bees and the other 3,999 species of bees in North America might not be as lucky.

We need bees for food!

Pollinators are responsible for 35% of the world’s crop production and 90% of the pollination in wild plants. That equates to one out of every three bites of food we eat and all the wildflowers in the woods and prairies! Unfortunately, the populations of these native bees, butterflies and other important pollinators are shrinking. Imagine your diet without raspberries, almonds or blueberries. If it weren’t for these pollinators fertilizing the crops, we would be very sad consumers!

Leafcutter Bee

Bumble Bee

Digger Bee

Mining Bee

Some of the native bees species of North America.

What is causing this shrinking population? While neonicotinoids are not the only smoking gun, the effects of these insecticides ignite passions on both sides of the debate.

What is a Neonicotinoid?

“Neonics” are used in agriculture, home gardens and even on your pets as an insecticide to kill sap- sucking and chewing insects that eat tender leaves from crops or drive your dog crazy from scratching. Neonicotinoids act on an insect’s central nervous system, causing paralysis and death.

Neonics are applied either as a spray, dust or added to irrigation water. Staple crops such as corn, soy, and canola, use seeds that are pretreated with neonicotinoids. When used as seed treatments, neonicotinoids are taken up by all parts of the plant as it grows. This means that foraging bees and insects may come into contact with neonicotinoids as they are foraging on pollen and nectar.

Tree sprayers such as this are common around suburban neighborhoods. Have a conversation with your contractor to see if spraying is really necessary.

The research against Neonicotinoids is not entirely conclusive.

To study the effect of agricultural chemicals on bees, scientists perform laboratory, semi-field, and field tests. Of these, realistic field tests are the most difficult to conduct, as the variables such as weather and bee foraging patterns are never constant. On the other hand, laboratory tests are often criticized because the exposure to chemicals is manipulated and controlled, and not representative of a bee’s normal foraging activities.

The Pollinator Network at Cornell University compiled an overview of the scientific evidence on neonicotinoids. “Overall, the majority of laboratory and semi-field research demonstrates neonicotinoids can be harmful to honey bees; however, the majority of field studies find only limited or no effects on honey bees.” There is agreement, however, on the negative impact of neonicotinoids on bumble bees.

Bumble Bee loaded with pollen

Penn State Center for Pollinator Research adds, “Wild and managed pollinators face numerous stressors. Honey bees, other managed pollinator species such as bumblebees and orchard bees, and wild bees suffer from exposure to parasites and pesticides, and loss of floral abundance and diversity due to increased land-use. In addition, habitat destruction limits nesting sites for wild pollinators. Unfortunately, these stressors may interact synergistically to produce more detrimental effects on pollinator health.” (Penn State Center for Pollinator Research)

Today’s neonicotinoids are less toxic to vertebrates than the older synthetic chemicals they replaced, but they are still a threat.  And the “organic” insecticides options aren’t any safer. Pesticides approved for organic use can cause significant harm to bees as well. (The Xerces Society provides some very useful information on organic pesticide application.)

How do we manage pests and protect pollinators?

At the Penn State Center for Pollinator Research, biologists call it Integrated Pest and Pollinator management (IPPM), but if you are familiar with the term Integrated Pest Management (IPM), pollinators add a new dimension to this accepted paradigm.

“Neonics – and other pesticides – are valuable tools for growers, but we know that pesticides kill bees as well under the “right” conditions. And bees are exposed to a heck of a lot of pesticides because we are asking them to pollinate our crops. We may not know exactly the extent to which pesticides are responsible for bee populations declines – particularly since so many factors interact – but we know what to do about it – IPPM!”

—Christina M. Grozinger, Director, Center for Pollinator Research, Penn State University.

In this video, Penn State biologists demonstrate that both pest management and pollinator protection can be achieved when they are used in an integrated pest and pollinator (IPPM) context.

 

What YOU can do to help pollinators!

Plant wildflowers and other native plantings in your yard or neighborhood to provide nutritious forage for the bees and other pollinating insects. Provide housing for pollinators. Your local Audubon or State Agricultural Extension will have many recommendations. If you must use pesticides, be selective in your timing and dose: don’t apply when plants are flowering or when bees are foraging.

Animal Antibiotics: Should We Be Concerned?

cows-at-trough-post-image

Last week was U.S. Antibiotic Awareness Week, which was sponsored by the Center for Disease Control and Prevention. Additionally, the World Health Organization has stated that global antibiotic resistance is one of the biggest issues facing human health today. Our team decided to dive into a common consumer concern – the belief that most antibiotic-resistant infections stem from animal production.

Resistance occurs naturally as bacteria mutate, but the overuse of antibiotics has accelerated this process. For instance, overuse or misuse comes when people take antibiotics for a cold or don’t finish their full prescription. Overuse toward animals is when too many antibiotics are given in their feed or water for their growth. Today, when large amounts of antibiotics are present in an environment – whether it is a hospital or in the feedlot – the mutated strain can reproduce faster than the antibiotic.

No one wants to unknowingly eat foods with antibiotic residues or that contain resistant strains of bacteria. To better understand this, we set out to answer four major questions:

  1. Why do farmers use antibiotics in animals in the first place?
  2. If I eat animals treated with antibiotics, will the bacteria in my body become antibiotic resistant?
  3. If the chicken breast I regularly buy at the store doesn’t say “antibiotic free”, does that mean I am unknowingly consuming antibiotics?
  4. How are regulators and companies in the food industry monitoring antibiotics used for both animals and humans?

Why do farmers give animals antibiotics?

Farmers give animals antibiotics when they are sick. It is inhumane not to! Just like with humans, if an animal contracts a bacterial infection, it would be torture to not treat them with antibiotics. Not to mention, this also keeps the sick animal from passing an infection through the herd.

Antibiotics are also given to support animal growth rates. Farmers administer them routinely in feed or water to help grow animals, poultry, and fish more quickly. The premise behind this application is that if an animal’s immune system is not fighting off a disease, then their bodies will spend their energy growing instead of trying to stay healthy. This application for antibiotics is being heavily scrutinized.

If I eat animals treated with antibiotics, will the bacteria in my body become antibiotic resistant?

No. When meat is properly cooked, there is no chance of becoming resistant to antibiotics in your kitchen. A minimum heat of 160 degrees kills all bacteria – resistant or not. The U.S. Food Safety and Inspection Service recommends that you clean, separate, cook, and chill your meat properly to prevent getting a foodborne illness.

image source: Foodal

What if the chicken breast I regularly buy at the store doesn’t say “antibiotic free”? Does that mean I am unknowingly eating antibiotics?

No. Even though a farmer will use antibiotics to treat a sick animal, the FDA has strict withdrawal guidelines that require all animals, poultry, and fish be clear of any antibiotic residue before it is harvested. They also specifically state the maximum dosage based on type and weight. All chicken, beef, turkey, pork, eggs, milk, and fish are antibiotic-free by the time they get to the grocery store.

The U.S. National Residue Program, an interagency program between the FSIS, FDA, EPA, and the USDA tests for any chemical or drug residues as well as foodborne illnesses in all types of animal products. Testing is consistent, the rules are clear, and the consequences are harsh. In 2017, less than 1% of the samples contained an antibiotic residue.

A Dirt-to-Dinner chicken

What is being done to combat antibiotic resistance in farm animal production?

The FDA has enacted a five-year plan to curtail antibiotic use in animals. This plan includes the following guidelines:

  1. No medically important antibiotics (that means antibiotics that are also used to treat human bacterial infections) can be used to treat animals for growth. Medically important drugs, such as tetracyclines and penicillin, will no longer be used to treat animals.
  2. Veterinarians must supervise the use of any medically important antibiotics given to food production animals for the sole purpose of treating illnesses.

As of July 2018, Iowa State University is leading a national institute to address this public health issue. They have partnered with the USDA, University of Nebraska-Lincoln and Medical Center, Mayo Clinic and other organizations to form the Institute for Antimicrobial Resistance Research and Education.

Major food companies, restaurants, grocery stores, and food producers have vowed to reduce antibiotic use, mostly for growth purposes. Many are doing intense research on animal gut health to reduce the need for antibiotics. Animal welfare also plays a role to make sure the animals, poultry, and fish are growing in a healthy environment. Antibiotics will no longer be used as a crutch for poor animal care.

Putting antibiotics into perspective

Those fearful of antibiotics used in food production often misinterpret the statistic that 80% of all antibiotics are used for animal production. This number is misleading, and simply put, is a matter of volume…

Each year, about 8 billion chickens, 200 million turkeys, 100 million hogs and 30 million cattle are processed in the U.S. alone. Compare that number to the U.S. human population of 325 million. That’s only 40% of the animal volume!

According to the Centers for Disease Control, most of the biggest threats can be avoided if one stays healthy and doesn’t overdo it on the antibiotics. When it comes to concerns about our food supply, the three most prevalent antibiotic-resistant strains are not the result of animal antibiotics. They are found either in hospitals or are spread from person to person: Carbapenem-resistant Enterobacteriaceae, and Neisseria gonorrhea. One example is C. Difficile due to the overuse of antibiotics.

The CDC states that overuse is the single most important factor leading to antibiotic resistance around the world. They state that up to 50% of all antibiotics prescribed to humans are either not needed or not used properly. The two that are related to food are Campylobacter and Salmonella. But those can be prevented by handling your meat carefully and cooking it properly!

Ban Salmonella From Your Thanksgiving Table!

two turkeys in conversation

The Centers for Disease Control and Prevention is in the midst of investigating a multistate outbreak of multidrug-resistant Salmonella infections linked to raw turkey pet food, raw turkey products, and live turkeys. The outbreak strain has infected 164 people across 35 states.

According to the CDC website, the outbreak is not attributable to one supplier or one location in the country. However, Jennie-O Turkey Store Sales in Wisconsin last week recalled 91,388 pounds of raw turkey products due to possible salmonella contamination.

The most susceptible victims of salmonella poisoning are those with weak or compromised immune systems, the elderly and the very young.

The salmonella outbreak involving turkey is spread across 35 states. Source: Centers for Disease Control

What is salmonella?

Salmonella is a bacteria that live in the intestines of animals and is excreted in their poop. It gets transmitted among animals if it gets in their food or water. Contamination to humans can occur where food is being made or processed if the facility lapses in washing the birds perfectly or lapses in employee, building or machinery sanitation.

The most common symptoms of salmonella illness include diarrhea, abdominal cramps, and fever. Symptoms usually appear 6 to 72 hours after eating contaminated food and may last for 3 to 7 days without treatment.

Are foodborne illness outbreaks increasing in frequency?

No. We are more aware of food recalls because of improved reporting systems, testing programs, and genetic coding of pathogens. The food industry and government agencies apply the most current science and up-to-date technologies to keep you healthy and trust the food you buy.

But here’s the thing: salmonella is preventable.It doesn’t have to interfere with your Thanksgiving meals with family and friends!  This outbreak should serve as a reminder to our readers on how to safely prepare and cook a turkey— and for that matter, all meat!

 

6 Simple Steps to keep salmonella away from your Thanksgiving table:

Wash your hands, not the bird!

Salmonella can spread quickly and easily from one dirty hand to another. Additionally, as the USDA states, “washing raw meat or poultry can cause bacteria to spread up to three feet away.”

Don’t Cross-Contaminate!

When preparing your bird, be sure to designate one non-porous cutting board or surface specifically for the raw meat- not allowing any other greens, or sides to come in contact with that prep space.

Thoroughly clean all surfaces!

Once the bird is prepped, thoroughly rewash hands, surfaces, counters, cutting boards- anything the meat has come into contact with- in hot soapy water!

Cook the Bird completely!

Cook your turkey until it reaches an internal temperature of 165 degrees as measured with a food thermometer. This will ensure that all harmful bacteria have been killed. Additionally, be sure to check the bird in at least three separate places to confirm internal temperature is accurate.

Cook stuffing separately from the bird!

While stuffing the turkey has been a tradition for many years, it is widely advised today to keep the stuffing separate. This is because bacteria can survive in the stuffing unless it is cooked to 165 degrees. Getting the stuffing to this temperature usually means overcooking the bird.

Re-heat  leftovers!

When reheating leftovers, heat them to 165 degrees, as measured with a food thermometer.

Thawing a frozen turkey? It takes approximately 24 hours to thaw 5 pounds. So, if you are cooking a 15-pound turkey, you should you should allow 3 days for your bird to completely thaw in the refrigerator. Once the turkey is thawed, it is recommended that you cook it within two days. 

Safety is the most important tradition!

Now that we are all masters of safety in the kitchen and know the steps to safe cleaning and preparation, D2D would like to wish you and your family and guests a wonderful Thanksgiving. Whether you enjoy a deep-fried turkey tradition, hunting in the Pennsylvania mountains, cooking for thirty, or playing golf in the Florida sunshine, stay safe and have a HAPPY THANKSGIVING! 

Our Food as Fuel

soda, chips, candy, junk food

Being a consumer is confusing! We are inundated with mixed messages from various food companies and even the US government. How can we tell fiction from fact?

When you eat, consider this: everything you put in your body acts as fuel for your cells. Just like putting dirty gasoline in your car, if you eat donuts, candy, and other overly-processed snacks and beverages your body will sputter and eventually break down. These poor choices can ultimately manifest into inflammation which can morph into heart disease, cancer, diabetes, and other autoimmune diseases.

Conversely, if you put clean gasoline in your car, it will accelerate properly and react quickly. The same with food for your body. With fruits, vegetables, whole grains, protein, and the right fats, your body will maintain strong performance.  

Stay away from sugar.

This is hard because sugar is everywhere. 60% of the products found in your grocery store have added sugars. It is hidden in ketchup, mustard, salad dressings, and tomato sauces. It is in plain sight in sodas, fruit juices, candy, donuts, and even yogurt. And perhaps not-so-obvious in refined carbs, such as white pasta and bread.

There is more sugar than you think in some of your favorite products.

Whether it is cane sugar, high fructose corn syrup, honey, brown sugar, or maple syrup, almost all sugars are approximately 50% fructose and 50% glucose. Each individual source has the same effect on your body, regardless of what form it is disguised as.

The American Heart Association recommends no more than 24 grams of sugar per day for women and 36 grams for men each day. Yet most people consumer over 90 grams a day!

What happens when you eat sugar?

When you eat a high sugar snack, insulin is secreted and it opens the cell wall for the glucose to enter.  That is a good thing because each cell in your body needs glucose for energy. But when we eat too much sugar, the insulin spikes and the cells cannot process the glucose fast enough. It’s like trying to drink from a firehose instead of a glass. Two things happen from the excess insulin and the lack of glucose in the cells:

  • Excess insulin that is left hanging around can damage the cells. Your healthy cells then think they are under attack and release inflammatory compounds. In the meantime, the extra glucose gets stored in the liver for future use but, like insulin, too much-underutilized glucose swimming around in the bloodstream also turns into fat.
  • Since the body cannot process this firehose effect, your body now thinks it needs more food to give it energy. And you crave for more. The snacking continues – the calories build – and visceral fat accumulation begins.

In case you forgot about the fructose, it is only modestly absorbed in the liver, and the excess also turns to fat.

Sugar is the biggest culprit of fat and inflammation.

Visceral Fat

As we mentioned, excess sugar in the body turns into fat. Visceral fat is primarily stored around the abdominal area. This type of fat is what is now suspected to be the culprit for many diseases. It has been proven that it is the visceral fat that sends out pro-inflammatory markers – thus causing chronic inflammation that can lead to numerous diseases.

The more sugar you eat… the more you crave it… the more glucose insulin and fructose in the body turn to fat… the more visceral fat accumulations occur… this causes more inflammatory markers to be sent out, and ultimately the more chronic inflammation to internally transpire.

What if I eat a diet low in fat?

Many people think that a diet low in fat is a good thing— but, in most cases (unbeknownst to the consumer due to clever marketing) “low-fat” options are high in refined carbohydrates and sugar. It is important to maintain a diet that incorporates the right type of fat.

Fat is our friend.

But not all fats look alike. Many foods contain a combination of saturated and unsaturated fats. For instance, a healthy avocado has both types, but more unsaturated fats.

Fats to avoid:

Trans-fatty acids. Once these fats get into your bloodstream, they cause plaque, which is hard to remove and causes inflammation. Most food companies have removed them from products, but still fat to be aware of.

Fats to eat in moderation:

Saturated fats – limit these to less than 10% of your daily diet. Eating butter, bacon, red meats with fat, and sausage isn’t the end of the world, but think of these as occasional options and not everyday choices.

Fats that are considered part of a healthy diet:

Unsaturated fats. More easily digested foods from the Mediterranean diet fit this category. Eat plenty of vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, herbs, spices, fish, seafood and extra virgin olive oil.

omega-3 is a healthier fatty acid than omega-6.  Omega-3 will aid in reducing inflammation as well as protect against cancers, cardiovascular diseases, and rheumatoid arthritis. Omega-6 is an anti-inflammatory which can protect against atherosclerosis and other diseases. However, too much omega-6 can also stimulate pro-inflammatory processes.

Inflammatory pain can lead to stress.

There are psychological effects associated with acute and chronic inflammation, including stress and depression. Stress can influence food choices. The Dirt-to-Dinner team loves chocolate when we are stressed! And we are certainly not alone — most people choose sweets or fries when stressed and skip the blueberries and kale.

Stress creates cortisol – an inflammatory hormone. Some studies have shown that eating a diet high in healthy fats from fish, walnuts, wheat germ, or flaxseed can actually lower the prevalence of clinical depression.

Supplements and diet-hacks are not a cure-all.

Supplements (like CBD and turmeric) may help some individuals with their inflammation— many of our friends take one or the other. But there is not enough research, most notably no human trials, to confirm that supplements are the cure-alls for inflammation. In addition, supplements are not regulated by the FDA so you do not know exactly where it is coming from or the recommended dosage.

Similarly, “gluten-free” dieting has been touted as a possible cure for inflammation. But unless you have celiac disease or have been tested by a doctor for gluten intolerance, going gluten-free is not going to reduce inflammation. Some people may lose weight but that is probably because they eliminated a whole food group of carbohydrates, not because they eliminated the gluten protein. “Gluten-free” marketing further confuses the consumer. Ice cream and yogurt, for instance, are always gluten-free. Last time we checked there was no gluten in dairy!

The gut-brain connection.

Good gut health is important, and research tells us that strong gut health is the key to our immune system. There are millions of microbes in your gut. They are what keep you healthy. Are you familiar with pre and probiotics?

Prebiotics in your stomach feed the probiotics in your intestines. While we know healthy microbiota is good because it reduces inflammation; what we don’t know is exactly what types of microbiota, the combination of gut bacteria, and exactly how it works with your genetic code. My bacteria is different from yours, which is different from the person sitting next to you. But, while we don’t know the exact bacteria combination, we do know the foods that can promote it: fermented foods such as sauerkraut, coleslaw, yogurt, cheese, and olives. Gut microbiota is an exciting area of human health research.

In the News: Glyphosate (again)

glyphosate-spray-early-crop

For most of us, weeds are a backyard annoyance. Whether they are in a flower or vegetable garden or sprouting up in the lawn, manual eviction is possible. For farmers around the world, however, weeds are a lot more than an annoyance. Weeds in a farm field mean that crop producers must spend valuable time and money getting rid of them before they steal the water and nutrients that crops rely on to grow.

Weeds make a difference in how big the crop is at harvest time, and how much money is left over after all the expenses of production, harvesting, storage, transportation, and marketing are paid.

For close to four decades, the safest and most effective herbicide has been Roundup, made by Monsanto. Its active ingredient is glyphosate – which in geek-speak is “an organophosphorus compound, specifically a phosphonate, which acts by inhibiting the plant enzyme 5-enolpyruvylshikimate-3-phosphate synthase.” In perhaps overly simplistic but understandable terms, it’s a salt that dries up and ultimately kills plants.

Why do farmers use glyphosate? Read our post: Is Glyphosate Safe?

Back in 2015, the use of glyphosate took on a strong international political flavor. The International Agency for Research on Cancer (IARC), a World Health Organization (WHO) agency devoted to cancer research, concluded that glyphosate is a “probable carcinogen.” IARC’s methodology evaluated hazard and not risk (coffee is a hazard too if you drink too much of it), and has been widely disputed by many other scientific organizations, including the European Food Safety Authority and the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Meeting on Pesticide Residues (JMPR). In addition, the U.S. Department of Health and Human Services National Toxicology Programdoes not list glyphosate as either “known to be a human carcinogen” or “reasonably anticipated to be a human carcinogen.”

The difference of opinion on glyphosate has prompted intense battles and lobbying – in academic circles, in the media, in the courtroom and regulatory arena, and beyond.  Despite the fact that its use reduces the amount of herbicide needed, decreases use of more toxic herbicides, and enables farmers to till their fields less thereby improving soil health, environmental groups have made glyphosate almost an evil incarnate, to be either completely banned or at least extremely tightly controlled.  A new claim or new study seems to emerge regularly, alleging some new danger or additional “proof” of real and serious danger to the public health, the environment or some other vulnerable group. Notably, the EU debated further restrictions on the use of glyphosate or an outright ban on its sale or use but ultimately kicked the can down the road until at least 2022.

Closer to home, the Environmental Working Group (EWG), an environmental advocacy group, recently released a report claiming to have found minute levels of glyphosate in 26 of 28 breakfast cereals and snack bars tested.  Such presence should worry consumers, EWG suggested, especially where the health of children is concerned.

Hold on a minute, said others across the scientific, public health and business communities. The levels detected in the study are far, far below the threshold set by even the most stringent regulatory standards. People would need to consume vast quantities of these products over their lifetime before reaching the Allowable Daily Intake.  This is nothing more than a clear effort to cry wolf, using children as a tool to advance an environmental or ideological agenda.

A child weighing 11 pounds would have to eat 29 servings of Quaker® Old Fashioned Oats and 101 servings of Cheerios™ every day over a lifetime.

An older child weighing about 44 pounds would have to eat 115 servings of Quaker® Old Fashioned Oats and 404 servings of Cheerios™ every day over a lifetime.

The FDA began testing for glyphosate levels in harvested crops for the first time in 2016 and released that data in October 2018. According to the agency’s report, no glyphosate was detected in milk and eggs. In corn and soybean samples that did test positive (many tested negative), the amounts were below minimum levels established by the U.S. Environmental Protection Agency (EPA).

As these EWG headlines renewed the controversy, a judge in California substantially reduced to $78 million the initial $289 million awarded last summer by a San Francisco jury to the groundskeeper who claimed his cancer resulted from exposure to Roundup. The ruling came despite hundreds of reviews and studies, most by government regulatory oversight agencies and independent scientists, that has found the popular weed killer to be safe as used.

The size of the initial award had attracted global media attention and raised eyebrows across the business community and around the world.  The recent reduction enabled Monsanto to claim some sort of victory – if only in the chance to repeat the defense of its product.

“There is an extensive body of research on glyphosate and glyphosate-based herbicides, including more than 800 rigorous registration studies required by the EPA and European and other regulators that confirm that these products are safe when used as directed.” (Monsanto)

The EPA, as part of a normal chemical review process, is currently engaged in its latest routine review of glyphosate and will publish its decision in 2019.  However, in December 2017, the EPA published the following:

“The draft human health risk assessment concludes that glyphosate is not likely to be carcinogenic to humans. The Agency’s assessment found no other meaningful risks to human health when the product is used according to the pesticide label. The Agency’s scientific findings are consistent with the conclusions of science reviews by a number of other countries as well as the 2017 National Institute of Health’s Agricultural Health Survey.”

The release of the EPA’s registration review report is certain to trigger the next animated round of debate.  Meanwhile, expect still more of the steady drip of claims and counterarguments from a broad spectrum of interest groups – public health, environmental, scientific and business, just to name a few.  The headlines aren’t going away any time soon.

Should I Go Gluten Free?

wheat stalk on slice of wheat bread

You probably have a lot of friends that have kicked gluten to the curb. In fact, up to a third of Americans are cutting back on it in the hope that it will improve their health.

Doing so requires a lot of discipline because gluten is in so many common (and favorite) foods. Say sayonara to whole wheat bread, fresh pasta, couscous, pretzels, granola, flour tortillas, beer, and generally anything else that is made from grain flour. Many other foods could include gluten, even foods that are not obvious, such as salad dressings and soy sauce. Of course, there are choices available for gluten-free wheat…but it is cumbersome to manage.

What is gluten?

Gluten is a combination of two proteins – gliadin and glutenin. That’s it. Two simple proteins found in almost all grains. They give the dough its elastic and rising properties and provide texture to the finished product. Without gluten, your bread would not be airy and light and your cookies would be flat and dense.

Why are people going gluten-free?

For the most part, consumers are going gluten-free to stay healthy and shed a few extra pounds. However, this is not a recommended way to maintain a balanced diet. Gluten-free does not necessarily equal weight loss. Additionally, people who follow a gluten-free diet (and don’t need to) often lack needed nutrients by eliminating an entire food group.

The only reasons to eliminate gluten from your diet are:

If you have celiac disease. This is a very serious issue for roughly 1% of the population. In some cases, people afflicted with celiac can be hospitalized from eating gluten. If you have celiac disease, your body is unable to process the gluten protein and you can develop painful inflammation and damage in your intestinal tract and other areas of your body.
You have been tested and confirmed with a ‘gluten sensitivity’. Those that test positive have a different immune response to grain proteins. The terms non-celiac gluten sensitivity and non-celiac wheat sensitivity are generally used to refer to this condition, and when removing gluten from the diet resolves symptoms. According to the Celiac Disease Foundation, “At this point, research has not confirmed that gluten is the culprit triggering the immune reaction as is the case with celiac disease.”

Do we need gluten as part of a balanced diet?

Not all foods that contain gluten are healthy. For instance, eating pizza every day will cause you to gain weight – but this weight gain is not in response to eating gluten! But nutritionists and medical professionals will advise against going gluten-free (unless you have a medical reason) because whole grains are essential for a healthy diet.

Wheat, barley, and rye, for example, are good sources of B vitamins, fiber, iron, and some essential trace minerals, such as manganese and selenium. A diet containing whole grains helps reduce your risk of heart disease, and dietary fiber found in whole grains can reduce cholesterol levels. Whole grains also help you maintain healthy blood pressure.

According to the Mayo Clinic, “in the U.S., gluten-free foods tend to be lower in folate, thiamin, riboflavin, and niacin. This may be because in this country most wheat products are enriched with folic acid, thiamin, riboflavin, niacin, and iron, while gluten-free flours, cereals, and bread products typically are not.”

According to the Dietary Guidelines for Americans, children should consume between 6-11 servings of whole grain a day, and adults should consume between 3 and 5 servings of whole grain every day.

 

Whole grains provide essential vitamins and minerals. source: Whole Grains Council

The gluten labeling craze.

Because so many consumers have jumped on the gluten-free bandwagon, food companies (and grocery stores) are going crazy with the gluten-free label. It seems like every product in the grocery store indicates whether the product has gluten— even when it’s not a grain-based food!

 

 

Gluten-free labeling is even on products that would never contain gluten in the first place. Ice cream does not contain grain! 

Despite what marketing efforts will have you believe, gluten-free products are not inherently healthier. Gluten-free substitutes may contain other additives, and, unlike whole wheat options, they are not typically enriched with additional nutrients. In fact, many gluten-free products are higher in saturated fat and sugar. Look closely at the nutrition and ingredient labels next time you are considering a gluten-free purchase!

If you do not experience any symptoms when consuming gluten, that means your body is comfortable digesting it. But, if you choose to join the crowd and go gluten-free anyway, it is important to know how you will be replacing the nutrients you are inevitably eliminating.

Feeding the World: One Byte at a Time

landscape of farmland against blue sky

Cornell has started the Cornell Initiative for Digital Agriculture (CIDA) to solve some of the world’s most pressing questions by connecting disciplines within and outside of Cornell.

  • How can Cornell impact the agri-food system to help feed close to 10 billion people by 2050?
  • How does changing consumer demand and demographics affect the global food system?
  • What will the impact of climate change have on agriculture?
  • How can our crops be more resilient to weather and pests?
  • How can we improve water and fertilizer usage?
  • How can we reduce foodborne illnesses around the world?
  • How do we solve food waste?

“Great things in business are never done by one person; they’re done by a team of people.” – Steve Jobs

What makes Cornell unique?

As a university, Cornell’s approach to Digital Agriculture represents a unique collaboration between five of their own colleges on campus with businesses and government off campus. The purpose is to develop, change and improve the way we grow our crops and supply our food.

The Cornell Workshop on Digital Agriculture (CIDA): “Transforming Agriculture and Food Systems” is led by Susan McCouch, the Director of the new Cornell Initiative for Digital Agriculture (CIDA) and the Barbara McClintock Professor of Plant Breeding and Genetics, along with Associate Directors Abe Stroock, Professor of Chemical and Biomolecular Engineering and Hakim Weatherspoon, Associate Professor of Computer Science.  Kathryn Boor (Dean of the College of Agriculture and Life Sciences), Lance Collins (Dean of the College of Engineering), and Greg Morrisett (Dean of Computing and Information Science) have been champions of the evolving Initiative and faculty efforts.

Importantly, CIDA represents a cross-university collaboration with faculty members from CALS as well as the Colleges of Engineering, Computing and Information Science, Business, and Veterinary Medicine where students and faculty will work together to use digital agriculture to answer these challenging questions facing agriculture today.

CIDA is combining agriculture with data solutions partners such as Microsoft and IBM. The USDA has committed to hiring 12 new researchers at Cornell as part of this collaborative effort. Additionally, Cornell is a Land Grant College – which means they work with farmers around the world helping to research and develop solutions for their specific crop and country. The result of this broad approach is to develop direct solutions to manage water delivery to plants, improve animal health, and enhance plant breeding and soil science.

What is Digital Agriculture?

Digital Agriculture is all about using data and information to maximize the food and agricultural supply chain. That would be from dirt to dinner! It means digitally collecting all the information on the farm and within the food supply chain. Solutions for animal and crop health, farm profitability, yield management, food production, and social welfare will be found with big data management and artificial intelligence.

The success of agriculture can be seen through the improvements that have been made in the Dairy industry. Today, each cow can produce 2,429 gallons of milk per year. That is a tall order compared to the 548 gallons per cow produced in 1944. Digital Agriculture will enable these kinds of efficiencies.

Cornell is well suited for CIDA. Some of the types of programs that are underway are using robots and sensors. LoveBeets, a U.K. company which focuses on just beets, and Cornell are collaborating to improving beet production and weed reduction with new yield algorithms and drones. Recently, a research project has been developed so a robot can touch a vine ripe with grapes and determine the leaf to fruit ratio as well as estimate the yield before harvest time.  Another group has developed their own sensor which helps apple orchards deliver water only where it is needed.  Research on indoor farming is underway to reduce the labor and lighting costs as well as to understand the effects of CO2 on plant yield.

FarmBeats is a collaborative program with Microsoft. Utilizing the Microsoft Cloud and artificial intelligence, farmers are able to improve yields on their crops while lowering overall costs and their environmental impact.

Digital technology and the grocery store – what this means to you

Does anyone else dislike dragging themselves to the grocery store after a long day to pick up items for dinner? Well, next time you are there, think about how lucky you are to have all these amazing food choices right at your fingertips.

And it all starts on the farm. Every single food item at the grocery store begins in the soil on a farm.Now, take a macro look at this. The Earth is not getting any bigger and we can’t keep cutting down forests and encroaching on open space to grow more food. Digital technology can help us make the most of the farmland we have today. It can help farmers become more profitable and efficient. What happens on the farm affects the water we drink, the national parks we visit, the biodiversity of life surrounding the farms, and the price and quality of the food we eat.

The (Potential) Power of CBD

hemp flower and jar of CBD oil

Multiple hours on the keyboard and pulling weeds in the garden have given me arthritis trouble in my fingers. When I was discussing this with a friend, she recommended CBD oil to help ease the pain and inflammation. That got my attention. Is there any research to back this up?

CBD has jumped into the consumer spotlight because of the shifting regulatory landscape of marijuana and hemp, and the recent FDA  approval of a cannabis-derived CBD medicine for rare types of types of epilepsy.

Producers of CBD are taking advantage of the growing library of science supporting a wide range of health benefits, and most particularly, consumer demand. You can drop CBD on your tongue as a tincture, rub it on your skin as a cream, inhale it as a vapor, eat it as a gummy bear, or drink it infused in water.

But here is the problem: There is much consumer and corporate confusion about the legality of CBD products. Here is why:

  • The FDA has not approved CBD as a food supplement. There are two reasons.
    • Marijuana is not legal in all 50 states. States have their own laws regulating marijuana, medical marijuana, and hemp cultivation.  According to the FDA, “it is a prohibited act to introduce or deliver for introduction into interstate commerce any food (including animal food or feed) to which THC or CBD has been added.”
    • And the second reason is that CBD has been approved as a drug product (the epilepsy drugs) and is precluded from the food supplement category.  While the FDA will continue to support “rigorous scientific research on potential medical treatments using marijuana and its components that seek to be developed through the appropriate scientific channels,” they remain concerned about the proliferation and illegal marketing of unapproved CBD-containing products with unproven medical claims.”
  • The Drug Enforcement Agency has moved CBD drugs (prescription, as the epilepsy drugs), with a THC content of below 0.01% to a schedule 5 drug, provided the drug has been approved by the FDA. Any other CBD product is still wrapped up in the federal marijuana ban.
  • While it is easy to buy CBD online, (THC must be below 0.3%), there is a lack of testing standards. A recent study indicated that 70% of online CBD extracts are mislabeled.

So, what is CBD?

 CBD, or cannabidiol, is one of many naturally occurring compounds called cannabinoids in marijuana and hemp plants. CBD and THC (which is what gets you high), are the most studied for their effects on the brain and immune system.

Marijuana and hemp are from the same cannabis plant family and share many of the same characteristics. However, they differ in the amount of THC and CBD each plant produces.

Marijuana contains higher amounts of THC and less CBD; hemp contains more CBD and less THC.

What are some of the health claims of CBD?

There are thousands of studies on CBD in the U.S. National Library of Medicine database. Over 2,500 of these have been conducted with grants from the National Institutes of Health.

The premise is that CBD and other cannabinoids derived from marijuana or hemp provide numerous health benefits without the complications of the psychoactive THC.

CBD has therapeutic promise in the treatment of inflammation, pain, seizures, substance abuse, mental health, HIV/Aids, Alzheimer’s, Parkinson’s multiple sclerosis and even cancer. Most of these studies are conducted in the lab, as it is difficult to run human experiments and get research funding using a Schedule 1 drug. But currently, there are over 300 registered clinical trials underway. And most compelling, your friends, your brother, your mother, your cousin – are providing stories that it works for them.

Despite these studies, regulators, health care providers, and consumers are still unclear about the short and long-term effects of the cannabis plant. Further clinical studies (on humans, not animals) will help clarify the potential (or not) of this cannabis compound.

How does CBD work?

Cannabinoids (CBD, THC, and many others) activate receptors in the endocannabinoid system.  These receptors are a bridge between our body and our mind. Not only do they regulate inflammation, but they also a major role in pleasure, memory, thinking, concentration, coordination, awareness of time, appetite, pain and taste, touch, smell, hearing, and sight.  The major cannabinoid receptors are CB1 and CB2, and they are located on cells throughout the body: in the brain, organs, connective tissues, glands, and immune cells.

To illustrate how the endocannabinoid system works, think of times you are under stress. You might lace up your running shoes, take a walk in the fresh air, or hit the gym to relax. Exercise often induces a change in mental attitude –a feeling of happiness, inner harmony or boundless energy. This is like the feeling of rejuvenation you get after exercise.  The underlying reason for this de-stressing relief is that exercise activates the endocannabinoid system. Your body, after exercise, feels more balanced. The same is said to apply after taking CBD.

How big is the market for CBD?

Betting on the continued evolvement of the industry, particularly the support for the legalization of cannabis in the U.S., investment in marijuana and hemp has skyrocketed. Constellation Brands has invested $4 billion in Canopy Growth Corporation, Molson Coors has teamed up with The Hydropothecary Corporation to produce non-alcoholic, infused beverages, Heineken’s Lagunitas craft-brewing has launched Hi-Fi Hops, a sparkling water infused with THC and/or CBD, and even Coca-Colais closely watching the market.

And according to Marijuana Business Daily, Marijuana companies across the globe are going public and scaling up to meet demand. The industry is on track to raise a record $8 billion by the end of 2018, up from 3.5 billion in 2017.

According to industry estimates, the market for CBD will show continued growth through 2022, surpassing $1.8 in sales.

So, should you buy CBD?

The science is promising, but there are no standardized production practices. For example, when you drink a bottle of beer you know how much alcohol you are ingesting. There are no standards for CBD either in the product or set standards for how it is made. Also, no company that sells CBD products can make any health claims. You need to do your research to find a reputable supplier and the best quality before purchasing CBD products. I am going to give it a try for my arthritis.

The National Academy of Sciences, Engineering, and Medicines, in their report The Health Effects of Cannabis and Cannabinoids concludes:

This is a pivotal time in the world of cannabis policy and research. Shifting public sentiment, conflicting and impeded scientific research, and legislative battles have fueled the debate about what, if any, harms or benefits can be attributed to the use of cannabis or its derivatives. This report … puts forth recommendations to help advance the research field and better inform public health decisions.

CO2: The Greatest Fertilizer of All

wildflower meadow in front of farm

The more CO2 that is available to a plant, the more CO2 it ‘inhales!’ The more CO2 it inhales, the faster the rate of photosynthesis and the greater rate of growth. Additionally, more carbon dioxide provides plants a stronger immune system to protect against disease and drought.

CO2 helps plants increase yield.

“We realize that increases in CO2 concentrations and adaptive management can provide significant mitigation of the negative effects of climate change.” -Massachusetts Institute of Technology

Dr. Craig D. Idso, author of Climate Change: The Facts 2017 and Founder of CO2 Science has closely reviewed the COfertilization effect on agriculture. He has examined a database of over 5,500 studies that include 950 plants that demonstrate how COenrichment increases photosynthesis and yield. The COin greenhouses was amplified from 300 to 600, and in some cases to 900ppm. He found that the large-scale staple food and animal crops  (soybeans, wheat, and corn)also react well to more COin the atmosphere.

Large-scale agricultural crops respond well to CO2 enrichment. In the studies led by Craig Idso, the yield of corn increased by 27%, wheat by 37%, and soybeans by 50%.

 

However, it is one thing to enrich the air in a greenhouse, but how does this work with crops in practical field applications?

Dr. Rob Norton, formerly Director of the International Plant Nutrition Institute, now retired as a consultant, Norton Agronomic P/L from Australia and New Zealand, has completed several studies to understand the CO2 effect on wheat. He used FACE (Free Air Carbon Dioxide) which is the ability to determine the effect of elevated CO2 on a specific crop. For example, on the same field with the same water, sunlight and fertilizer, he had two sets of crops: one had enriched air of a higher CO2 level of 550 ppm, pumped through sprinkler-like devices every few seconds, and the other wheat crop relied just on the CO2 found in the air at the time of 385 ppm. He found that the wheat grain yield increased by 50%. His research also showed that the nutrients within a plant decreased as the yield increased. (Check out our post on how minerals get diluted as the plants grow bigger with CO2 fertilization.)

CO2 helps plants cope with drought stress.

Plants have leaf stomatal pores that allow them to “inhale” carbon dioxide and release water vapor – the process of transpiration. The more CO2 they have, the fewer pores they create, the less water vapor they release. The plants are essentially storing water and energy in their leaves. Just like humans, when plants are hydrated they grow stronger and stay healthier. This is particularly true for C4 plants such as sugarcane, sorghum, and corn.

Nature Magazine published a report by Daniel Taub, Chair of Biology at Southwestern University, which examined the Photosynthetic assimilation of CO2 to the metabolism of plants. He also completed FACE experiments and compared photosynthesis between CO2 of 385 ppm to an elevated CO2 of 475 ppm – 600 ppm. He found that in the higher CO2 environment plants required less water. This has an added benefit of less run-off which keeps the soil moist over a longer period of time.

Across a variety of FACE experiments, growth under elevated CO2 decreases stomatal conductance of water by an average of 22%…. Under elevated CO2 most plant species show higher rates of photosynthesis, increased growth, decreased water use and lowered tissue concentrations of nitrogen and protein.” (Daniel Taub, Southwestern University)

The more CO2 plants absorb, the greater the rate of photosynthesis.
Image: view from a Super Cub in the Pennsylvania countryside.

Is the Earth turning greener?

Australian scientist, Randall Donohue and a group of researchers from the Commonwealth Scientific and Industrial Organization looked at the relationship between annual rainfall, rising CO2 and the greening of the earth. Through satellite measurements between 1982 – 2010, they calculated, that yes, indeed, there was a global foliage increase of 11%.

While we are frequently inundated with the consequences of excess CO2 and its relationship to climate change— what isn’t making headlines is how increased levels of CO2 can actually grow more food!

Can research utilize CO2 to increase yield even more?

As a Dirt-to-Dinner reader, by now you know that a higher crop yield on existing land is the holy grail of farming. As the world population grows and our need for sustainability increases, using innovation and technology to get the most of our existing farmland will continue to be critical. Rice is a good start as it provides at least 20% of the energy for over 50 percent of the world population.

Paul Quick, from the International Rice Research Institute in the Philippines, is working with scientists in eight different countries from 12 universities to supercharge the photosynthesis process in rice to increase its yield by 50%. According to the IRRI, each hectare of rice (2.5 acres) in Asia produces enough food for 27 people, as 2050 approaches, that same hectare will need to feed 43 people. They are working to convert rice, which is a C3 plant, to the efficient user of CO2 and water of a C4 plant. This would produce the desired 60% increase in yield.

Is CO2 Putting Your Nutrition at Risk?

tops of wheat plant against brilliant blue sky

“Deficiencies in iron and other nutrients could make millions of people more vulnerable to diseases including malaria and pneumonia, leading to many premature deaths.” New York Times

Climate scientists are predicting that CO2 will increase to at least 550 parts per million (ppm) well beyond the current 410 ppm today. This will have both a positive and negative effect on the major agricultural crops such as wheat, rice, and soybeans that we use to feed both people and animals.

Depending on the crop, plant yield per acre will increase by 40-60%. But scientists are also discovering that the nutrition will decrease by approximately 10% (depending on the mineral or micronutrient) as the yield increases.

“With a significant portion of consumers noting that rice is a good source of vitamins and minerals, the impact of climate change on its nutritional makeup could have severely negative impacts on the category as a whole.”  (Mintel Research)

How is the effect of CO2 on crops determined?

FACE (Free Air Carbon Dioxide) experiments are the methodology used to compare crops with today’s CO2 of approximately 400ppm with an increase to 550 or 600 ppm. One crop will have enriched air, otherwise known as eCO2, pumped through sprinkler-like devices every few seconds and the other crop will rely on the CO2 currently available in the air.

Free-air carbon dioxide enrichment (FACE) experiments use controlled atmospheric concentrations of carbon dioxide in the field — a more realistic representation of increased levels of carbon dioxide in the atmosphere. Photo: David F. Karnosky

Nature published a meta-analysis of wheat, soybeans, maize, sorghum, rice, and field peas from Australia, China, Japan, and the United States. There was an overall 50% increase in yield and an approximate 10% decrease in nutrients, specifically zinc, iron, and protein.

Rob Norton, Director, IPNI Australia and New Zealand, has done several FACE studies to understand the effect of changes in water, temperature, and with eCO2 on wheat. He and his team found that the wheat grain yield increased by 50%. They also confirmed that higher yields dilute the nitrogen. Nitrogen produces protein in the plant. So when nitrogen is diluted, protein is diluted. Normally, wheat is 15.5% protein and under the enriched CO2 environment the protein percentage dropped to 13.5%.

Faster growth does not necessarily mean more zinc, iron, or protein. When grain yield is increased a ‘dilution problem’ occurs. Think of dropping a cube of sugar into a glass of water. Then add more water, the sugar becomes diluted. This is similar to what happens when plants grow due to an increase in CO2. Interestingly enough, the chart below shows that this phenomenon occurred even during the Green Revolution when farmers adopted fertilizer and high-yielding plants.The opposite effect can also occur. If you evaporate the sugar water, you have a sugar concentrate. The same is true with a reduction in yield. While there would not be the quantity of grains, oilseeds, or rice, the nutritional quality would increase.

It is not just CO2 which affects the nutrient concentration, it can be the plant breed, or even the amount of fertilizer used, which can also increase the yield.

Some fruits and vegetables are also slightly at risk from CO2 increases.

A group of scientists from Germany, Australia, and China also looked at a meta-analysis consisting of 57 observations – primarily focusing on lettuce, tomatoes, and potatoes.  They discovered that enriched CO2 increased concentrations of fructose, glucose, antioxidant capacity, total phenols, total flavonoids, ascorbic acid, and calcium but decreased protein, nitrate, magnesium, iron, and zinc.

Will this decline in nutrients affect your diet?

If you are reading this, you probably have enough of a varied diet that you are able to get your nutrients through the 2000 or so daily calories you consume. In addition, while there could be a drop in crop nutrition, it is not significant enough to make you run to the vitamin store.  However, if rice is 1/4th of your diet, then this is an issue because this means a diversified diet is not available to you. As you can see below, one cup of rice or one slice of bread is not a significant source of protein, iron, or zinc.

Percentage of RDA 1 cup of Rice 1 slice of Bread
Protein 8% 7%
Zinc 5% 3%
Iron 11% 4%

How can we adapt food nutrients to an increase in CO2?

Now that it is becoming better understood how CO2 affects plants, researchers are studying how plant genetics can help them adapt. Plant biotechnology can enhance photosynthesis with a range of temperature, water, and CO2 so we can adapt to a higher carbon world. Biofortified crops will continue to be important for those who heavily depend on wheat and rice as a large portion of their diet.

“A fresh approach will be needed using the rapidly advancing capabilities in functional genomics, genetic transformation, and synthetic biology targeting traits that will provide cultivars able to exploit what was – in evolutionary terms – scarce atmospheric carbon.”  S. Seneweera, University of Southern Queensland, Australia and R.M. Norton, Director, IPNI Australia, and New Zealand.

FAO Reports an Increase in Hungry People Around the World

women mixing grains in large bowl - Africa

In its 2018 report, the State of Food Security and Nutrition in the World, the Food and Agriculture Organization (FAO) reports an increase in the number of hungry people around the world. After years of steady improvement in reducing hunger, the number of people facing chronic food deprivation in 2017 is nearly 821 million, up from 804 million the year before.

What is the definition of hunger? According to author Robert Paarlberg, in his book Food Politics, What Everyone Needs to Know, hunger is defined as “those that are living on less than $1 a day, with a daily energy intake below 2,200 calories or a diet lacking in essential diversity. ” A bowl of rice or corn, for example, may be heavy on calories but lacks essential nutrients.

Hunger results in malnutrition which is a deficiency in macro and/or micro ingredients needed to maintain healthy tissues and organ function. Malnutrition results in a weak immune system more susceptible to disease.


Hunger in Sudan. WorldVision.org /Stephanie Glinski

Malnutrition can also be synonymous with obesity, which is the consumption of overeating foods without nutrients. For many people around the world, foods that are high in sugar, salt and fat can be cheaper and more readily available than fresh fruits and vegetables, milk, and other nutrient-dense foods. According to the FAO report, childhood overweight and obesity rates are rising in most regions and adult obesity is increasing in all regions.

Chronic malnourishment is widespread, but there are regions of vulnerability. Sub-Saharan, Eastern, and Middle Africa have more than 20% of undernourished people.  While not as severe, Southern and Central Asia hover around 15%. Even the sunny Caribbean doesn’t escape with 16.5% undernourishment.

What is the cause of hunger?

FAO pointed out that there are three major forces that contribute to chronic hunger:

Weather and climate. Climate-related events have consequences of food safety and availability. In fact, the FAO reports that from 1990-2016, the number of droughts, floods and storms has averaged to 213 per year. Those countries with high exposure to climate extremes have a higher malnourished population. Africa, Central America, and Southeast Asia, for example, not only have been experiencing lower rainfall but also fewer days of rain.

In some cases, hunger can be a direct result of a specific event, like a tsunami or hurricane. As a result, international food aid comes from a collaboration of the FAO, U.S. Agency for International Development, and other NGOs until the crisis is over.

Of the extreme climate-related disasters, drought is the most destructive for crops and livestock.

Global Conflict. Wars and civil upheavals are a double whammy for food security. Political uncertainty and terrorism force mass immigration toward the developed world. The endless stream of images on television from Syria, North Africa, and other global trouble spots tell the story vividly.

Conflict events in Africa, 1997–2015. The final boundary between the Republic of Sudan and the Republic of South Sudan has not yet been determined. SOURCE: Armed Conflict Location and Event Data Project (ACLED) and FAO 2017 Report of Food Security and Nutrition in the World.

Economics. People go hungry when fundamental economic principles are abandoned.  For example, the people of Venezuela have suffered from poor government choices. Socialism-gone-awry has triggered rampant food insecurity, refugees, and a collapsed country.

Venezuelan migrants fleeing economic meltdown at home. Source: The Times, UK

There are more mouths to feed today than yesterday…

As the population increases, so will the number of hungry people. Let’s look at 2035—just 17 years away. We will have 1.1 billion more people to feed. It is no surprise that 51% of the population growth will be in India, China, Europe, Indonesia, and Pakistan. In India alone, 339 million people currently live below the poverty line. That is more than all the population in the United States! If the percentage stays the same at 10.9%, in 2035 there will be 100 million more people facing starvation.

“Access to safe, nutritious and sufficient food must be framed as a human right, with priority given to the most vulnerable. Policies must pay special attention to the food security and nutrition of children under five, school-age children, adolescent girls, and women in order to halt the intergenerational cycle of malnutrition. A shift is needed towards nutrition-sensitive agriculture and food systems that provide safe and high-quality food, promoting healthy diets for all.” (FAO)

What’s the Difference between GMOs & CRISPR?

gmo-crispr concept using scalpel and scissors shown with vegetables

What is a GMO?

GMOs (genetically modified organisms) involve transferring a gene from one species to another to provide an organism with a new trait – like pest resistance or drought tolerance. GMOs are also referred to as “transgenic,” for transfer of genes.

Bt corn is an example of a GMO crop that helps reduce pesticide use against the European Corn Borer, a pesky caterpillar that eats the crop. Genes from a naturally occurring soil bacterium, Bacillus thuringiensis, are inserted into corn leaves. Bacillus thuringiensis produces proteins with insecticidal properties that specifically target the European Corn Borer. When the worm starts munching on the corn leaves, it ingests the soil bacterium and dies. The plants produce the toxins in their tissues and there is no need to spray synthetic pesticides or apply Bt mixtures topically.

GMOs involve transferring a gene from one species to another to endow an organism with a new trait – like pest resistance or drought tolerance.

What is CRISPR?

CRISPR is a very precise way of altering or deleting DNA from the same species to obtain the desired outcome. CRISPR allows scientists to shorten the natural evolution of plants by years.

Drought resistant corn, for example, is CRISPR engineered and will enable corn to grow and thrive with limited water. As the climate changes and water becomes scarcer, this will be very important to this major world crop. Another example is the non-browning mushroom, where the gene responsible for browning is silenced. The mushroom enjoys a longer shelf life and there is less food waste.


CRISPR involves editing a gene within the same species to achieve the desired outcome.

Gene-edited crops have the potential to make plants that are higher yielding, drought tolerant, disease resistant, more nutritious, or just better tasting.

CRISPR technology can also be applied to human and animal health and welfare. Scientists are working on cures for Type I DiabetesAlzheimer’s and other human diseases using CRISPR technology. With regard to animals, dairy cows can be saved the pain of manual horn extraction (disbudding) by introducing genetics from Angus cows, which are born without horns.

Both GMO and CRISPR technologies have the potential to provide healthier, more nutritious food, and allow farmers to grow crops with fewer agricultural chemicals and less water.  Additionally, CRISPR is emerging as a promising tool not only for plants and animals but also for human health.

In the News: European Court Hinders CRISPR Technology

crispr technology concept

The Court of Justice of the European Union (ECJ), which represents all 28 countries in the European Union, has set back progress by regulating the genetic engineering technique, CRISPR, to such an extent that it will stifle growth in agricultural innovation.

As a surprise to almost everyone, the court ruled that crops produced from CRISPR-Cas9 must face the same rigorous, time-consuming and hugely expensive evaluative process as genetically modified crops.

In contrast to the European Court, the USDA recently issued a statement that the agency does not plan to regulate plants edited with CRISPR technology. The USDA deemed a distinct difference between edited genomes and genetic modification. This decision only applies to crops with genes removed by the technology or added if the genes are commonplace in the species. GMOs and other transgenic crops, with DNA modified from another organism to make the crop pest-resistant, for example, will still be closely monitored by the USDA.

“Genome editing…can introduce new plant traits more quickly and precisely, potentially saving years or even decades in bringing needed new varieties to farmers.” (USDA Press)

Why are we concerned about what the European Union does with gene editing?

Imagine for a moment that we still used a horse and plow to grow and harvest the food we eat. We would all be hungry. Food production has kept pace with population growth due to ongoing seed, planting and harvesting technology. Seeds resistant to pests and diseases, GPS-driven tractors, and precision irrigation are some of the technologies that have helped to increase crop yields, preserve and improve soils, and produce healthier foods.

Since the 1940s, corn yield has increased to roughly 170 bushels an acre from 30. This has saved over 2.7 billion acres of land, globally. In 1990, the average farmer fed 100 people. Today, the average farmer produces food and fiber for 165 people annually, both in the U.S and abroad!

Food would not be as plentiful today if we kept to horse and plow methods of cultivation.

Modern tractors are efficient and use precise GPS technology to manage fields and crops.

The EU Ruling Causes Frustration.

The Court’s ruling, which the French government requested, has not received much public praise. This decision shocked many in the business and academic communities regarding its questionable logic.  Even European editorial pages sympathetic to the anti-GMO position expressed incredulity with the decision.

Until now, Europe’s regulatory approach to genetic engineering was simple: Anything that could occur naturally should not be as heavily regulated, but “unnatural” processes, like GMOs, require strict regulation. GMOs are considered “unnatural” as they use a transgenic process of inserting genes from one organism into another organism.

CRISPR, on the other hand, uses the organism’s own genetic material, therefore the change could occur naturally. There are no transgenic properties in CRISPR. It is just a faster and more precise way to breed better crops compared to what farmers have been practicing for centuries. CRISPR can help plants resist pests and disease, and survive in higher temperatures and drier soil conditions.

So, by stating that CRISPR must now undergo heavy regulation, the ECJ has contradicted itself on the topic of genetic engineering. In fact, they’re creating even more confusion. For instance, did you know the EU considers radiation as a “natural” process and therefore is not as regulated? This “natural” process is called conventional mutagenesis and includes the use of chemicals or radiation to cause mutations within the plant for future breeding purposes. How is radiation, an imprecise method of breeding, any more “natural” than CRISPR?

“By any sensible standard, this judgment is illogical and absurd.  For a start, it argues that crops should be judged not on the safety of their traits but only by the technology that was used to create them.  It also maintains that the highly precise technology of gene editing is somehow more risky than past, imprecise techniques. This is simply untrue.” (The Sunday Observer, July 29, 2018)

The Court’s decision ignores this critical scientific point of difference. Additionally, this ruling further mystifies the already complex issue of GMOs. As we saw with GMOs, some countries may follow Europe’s lead on this ruling. This will be especially detrimental to the developing world, with concerns about food security with a growing population. Basing those policies on poor science and an over-abundance of caution could forestall the very improvements in farm productivity needed around the world.

“To classify gene-edited crops as GMOs and equivalent to transgenic crops is completely incorrect by any scientific definition.  Precise modern gene-editing technologies allow accurate, predictable changes to be made in a genome.” (Nick Talbot, molecular geneticist. University of Exeter, United Kingdom)

A Loss for Europe’s Ag Sector

Immediate effects from the ECJ ruling.

The ruling will have immediate and long-term effects on Europe’s farmers and ranchers. As of now, all ongoing trials of gene-edited crops and animals in the EU must cease, halting valuable research findings and turning ag R&D spend into sunk costs for many. To get a field study up and running, the EU now requires that they first receive authorization.

As for crop and animal sales, the European Food Safety Authority must review any plants or animals affected by these gene-editing techniques before for approval. The approval process must demonstrate that the organisms are safe for consumption as well as the environment; the EU then grants final authorization for commercial use.

Once approved for commercial distribution, genetically edited plants and animals will require special labeling indicating its GE status, and all products must be traced back to its source.


Europe to fall behind in global competition.
Another consideration of this ruling is that it will now be prohibitively expensive and out of reach for smaller companies and institutions to enter this globally-competitive market. Taking just one gene-edited plant through the European regulatory process costs about $35 million, which is only accessible to the largest of companies. This will force many to either give up or move out the E.U.

“[This ruling is] the death blow for plant biotech in Europe.’ (Sarah Schmidt, Heinrich Heine University of Dusseldorf)

This will also have a broader effect on the European agricultural market.  Their crops will become increasingly more expensive to produce while other global producers offer better, less expensive crops for customers worldwide. Use of bio-engineered crops is expanding steadily around the world, especially in the United States and throughout South America, where they’re competing for lucrative foreign markets. In addition, trading with Europe will be increasingly difficult since the labeling laws will be different.

Effects on global food supply. The FAO reports that we need to grow as much food in the next 50 years as we have in the past 10,000 years combined.  This means the world’s farmers will have to grow about 70% more food than what is now produced. How are we going to do this without continuing to advance technology?

Is Glyphosate Safe?

glyphosate - roundUp

At my home, we struggle with an ongoing battle against goutweed— a Hydra Lernaia of the invasive weed world. If you pull or cut this weed, it will only sprout more roots underground as a survival response. We researched and spoke with weed experts and ended up turning to Roundup, a glyphosate product, to get rid of it. And after three applications this past spring, the weed was finally gone.

At Dirt-to-Dinner, we have researched and written about glyphosate before and concluded it safe for use as directed. But with the enormous judgment against Monsanto, in California last month, have things changed?

What is glyphosate?

Glyphosate is a broad-spectrum herbicide – meaning it kills anything green and growing that it is sprayed on. It is the active ingredient in Roundup®, among other herbicides, and is marketed to homeowners and farmers to kill weeds in lawns, crop fields, vineyards, and orchards. Other major users are golf course owners who use glyphosate to keep the greens and fairways pristine and the U.S. Forest Services – for forest management.

Glyphosate is also used in conjunction with herbicide-tolerant seeds for corn, soy, and cotton. So, for example, a farmer can plant Roundup-ready soybeans in the early spring, then spray the field with glyphosate for weed control and not kill the soybean seedlings.

Why do farmers use glyphosate?

Weeds compete with crops for nutrients, water, and sunlight and some even release toxic chemicals through their roots that directly harm crops. Controlling weeds with herbicides like glyphosate is a critical part of field management for farmers to achieve profitable yields. This also affects consumers in that higher yields translate into more plentiful and affordable food.

Additionally, farmers practicing no-till farming may use glyphosate to clear their fields for planting. In this case, farmers use herbicides to suppress weeds instead of tilling their field to rip them out. Reduced tillage means lower fuel costs and greenhouse gas emissions from not firing up the tractor a countless number of times. It also means more decomposing matter in the soil which creates a healthy soil. Healthy soil creates strong plants, retains water, and reduces runoff and erosion.

Here is a great video produced by Know Ideas Media explaining why farmers use glyphosate.

How does glyphosate work?

Glyphosate inhibits the activity of an enzyme, called EPSP synthase, which is essential to plant growth. EPSP synthase is not found in humans or animals, and when applied to growing weeds,  just stops them in their tracks.

Once absorbed by a plant, glyphosate travels to the roots, where it is broken down naturally by bacteria and other organisms living in the soil.

How much glyphosate does the average farmer use?

Brian Scott is a soybean, corn and wheat farmer who manages 2,300 acres of land in northwest Indiana. In this YouTube video, he demonstrates that the amount of glyphosate applied to his crops is less than 2 soda cans for every acre of land. Canadian farmer Jake Leguee puts in it another way:

“Here’s the thing about spraying a chemical like glyphosate. An acre of land is 43,560 square feet, which is a little smaller than an American football field. On that acre, 360 grams of glyphosate active ingredient is sprayed. Put another way: 2 cans of beer of glyphosate sprayed over an area almost the size of a football field. That’s 0.015 mL of beer on each square foot – and that includes the solution the glyphosate active ingredient is suspended in. That is an incredibly low concentration. A standard “drop” of water is 0.05 mL. That’s less than a third of a drop of water!”

Is glyphosate safe to use?

The science says yes. Pesticides used on conventional and organic crops are highly regulated and undergo rigorous scientific evaluation by the U.S. Environmental Protection Agency. It is through this process that pesticides are safe when used according to the product label. In the case of glyphosate, The U.S. Environmental Protection Agency (EPA), the National Institutes of Health (NIH), the Joint FAO/WHO Meeting on Pesticide Residues (JMPR) and regulatory authorities throughout the world have reaffirmed that glyphosate is safe to use as directed and does not cause cancer.

As farmer Jake Leguee says, “…it has absolutely been the single greatest invention in agricultural history. And it is unequivocally, fantastically safe. It is one of the lowest toxicity herbicides we use on our farm. It is less toxic than alcohol. Less toxic than caffeine. “

What about the findings of glyphosate residues in our food?

Whether farmed conventionally or organically, trace amounts of pesticide residues can find their way into our food system. The question is: how much residue is too much? The answer is: to consume the amount that is too much requires you to eat many, many portions, every day, for the rest of your life!

To understand how much is too much, we need to understand the Acceptable Daily Intake (ADI).  ADI is a measure of the amount of a specific substance in food or drinking water that can be ingested on a daily basis over a lifetime without an appreciable health risk. The ADI is set with a large margin of safety, usually 100 times the maximum effect seen in the laboratory. The European Union has set an ADI for glyphosate at 0.3 milligrams per kilogram of body weight per day. The U.S. EPA figures are 1.75 milligrams per kilogram of body weight per day.

Cheerios™ by General Mills and Old Fashioned Oats by Quaker® Oats were among the favorite consumer products recently tested for glyphosate residue by the Environmental Working Group (EWG). The group has a history of presenting (or misrepresenting) data in a manner that causes unnecessary fear.

In this household, Cheerios™ was a staple breakfast item in this household during my children’s younger years. I wondered about EWG’s claim that I poisoned my kids.

In the examples below, we use the more conservative European Union Acceptable Daily Intake for glyphosate (0.3 milligrams per kilogram of body weight per day).

The science says… The highest level of glyphosate found in the EWG report for Cheerios (serving of 28 grams), was 0.53mg/kg. The highest level of glyphosate found in Quaker Old-Fashioned Oats (serving of 40 grams) was 1.3 mg/kg.

A child weighing 11 pounds would have to eat 29 servings of Quaker® Old Fashioned Oats and 101 servings of Cheerios™ every day over a lifetime.

An older child weighing about 44 pounds would have to eat 115 servings of Quaker® Old Fashioned Oats and 404 servings of Cheerios™ every day over a lifetime.

The U.S. Food and Drug Administration, which is testing for glyphosate levels in harvested crops for the first time, released data in October 2018. In milk and eggs, none was detected, according to the agency. In corn and soybean samples that did test positive (many tested negative), the amounts were below minimum levels established by the EPA.

What about the lawsuit against Monsanto?

The California jury ruled based on their assertion that Monsanto intentionally kept Roundup’s potential risks hidden from the public – it did not link glyphosate with cancer. Monsanto maintains that glyphosate does not cause cancer. Decades of scientific studies have shown the chemical to be safe for human use. (If you would like to read more about this case, read here.)

What are the herbicide alternatives?

First introduced in the mid-1970s, glyphosate has low toxicity to humans and animals and decomposes in the soil. While there are certainly other chemicals that farmers use, glyphosate replaced a class of much more dangerous herbicides and is considered the safest and most environmentally friendly herbicide on the market today.

Frozen Fruits & Veggies: Is Fresh Always Best?

fresh-frozen-peas

A couple of us at Dirt-to-Dinner grow veggie gardens and have been reaping its bounty this summer with deliciously fresh produce. And if you frequently visit farmers’ markets, perhaps you’ve taken advantage of all the beautiful fruits and veggies the summer offers. But now that the season is coming to an end, what are we going to do with our harvest? If we freeze our produce, do we lose important nutrients? And can we just stick them in the freezer straight from our garden? What we found may surprise you…


Fresh vs. Frozen: The Nutritional Showdown

Consumers unanimously prefer fresh, whether in our gardens or at the supermarket. When we see the fresh produce section in our grocery store, we imagine our fruits and veggies plucked from a farm and quickly delivered to the produce aisles.  This imagery, in turn, leads us to believe that the produce not only tastes better but is also more nutritious. But this is not necessarily true.

When it comes to nutrition, eating fruits and veggies is most important, regardless if they are fresh or frozen. More often than not, the nutrients will be the same either way. For example, minerals and fiber don’t vary much between fresh and frozen produce. And for other nutrients, like vitamins, the difference is quite minimal.

“Minerals like iron are almost bulletproof, and the fiber doesn’t care at all
whether it’s heated or frozen.”
– Dr. Ali Bouzari, Culinary Scientist and Co-founder, Pilot R+D

Which varieties of produce are better fresh or frozen?

Though nutritional differences are slim between fresh or frozen, we’ll need to take a closer look at different types of fruits and veggies to see a variance. Fat-soluble nutrients, like vitamins A & E and beta-carotenelose some of their potency during a long distribution process from farm to distributor to grocery store. This is especially true in the winter, when most produce travels internationally to our grocer, taking several weeks to transport.

This includes produce like carrots, sweet potatoes, and collard greens. These can be more nutritious in their frozen forms as they travel straight from the farm to the processing facility where they are frozen within hours due to a very efficient logistical process.

Water-soluble nutrients, like vitamins B & C and polyphenols, are in produce like spinach, apple, and citrus. These foods are not as efficient at retaining their compounds when frozen. So, if it’s important for you to get the most nutritional bang for your buck, then stick with fresh for these.

 It is recommended that you don’t keep frozen produce in your freezer for longer than a year. After that time, quality and texture will diminish.

 

How to Freeze Homegrown Produce

If you have a garden of your own, it’s time to start planning for the cooler months so you can continue enjoying your produce in the most nutrient-dense way possible. For most of your bounty, that will mean freezing them for preparation and cooking later in the year. Here are the general guidelines for freezing fresh produce:

  • Fruits and veggies should be chopped into bite-sized pieces before being frozen
  • Veggies should be blanched, or quickly boiled, for a couple minutes, and then placed in an ice-water bath to stop nutrient and color degradation
  • Fruits should be thoroughly washed and dried
  • Freeze produce on a cookie sheet in a single layer
  • Once frozen, move the produce to freezer bags for longer-term storage. See our handy table below for more details on specific produce items:

Another Reason to Freeze: Frozen Produce Reduces Food Waste

Here’s some food for thought: slightly more than half of our fruits and veggies go uneaten, thus ending up in landfills. Although some loss happens during the distribution process at grocery stores and restaurants, a whopping 43% of all food waste happens in our own homes, making us the largest single contributor to food waste. YIKES!

This is where frozen produce steps in. How often do you throw out produce that’s gone bad in your fridge or fruit bowl? Probably far more frequently than you throw out your frozen food. Thankfully, younger generations are more concerned about food waste than their older counterparts (Source: Mintel, “Frozen Produce Should Focus on Waste-Saving Benefits”, Oct 2017). This makes them a good example to follow when purchasing frozen produce.

The 3 Triggers of Chronic Inflammation

inflamed Joints in human body

As the summer is winding down, the Dirt-to-Dinner team has been flooded with questions regarding inflammation. Our readers complain that they feel bloated, tired, and lethargic. Are they inflamed? Quite possibly. The Dirt to Dinner team spoke with Dr. Peter Bongiorno from Inner Source Health and he identified the top three triggers for chronic inflammation.

Digestion: A healthy gut keeps inflammation at bay.

The majority of your immune system is located in your digestive tract. Researchers have even dubbed your gut a second brain! (You can read more about that in a previous D2D post.) So, it is very important to keep your gut healthy. Eating nutrient-dense, whole foods will encourage good digestive enzymes and healthy bacteria to grow. This enables your digestive system to process your food and effectively eliminate waste.

A diet high in sugar and processed foods causes your immune system to initiate an inflammatory response to protect its healthy cells. If you have been tested by your doctor and suffer from specific food allergens, like gluten, for example, these foods can also trigger inflammation as your body tries to protect itself from the harmful stimuli.


Researchers today are working hard to understand how much of the immune system is located inside your digestive tract. It is believed that it is a significant source of inflammation triggers.  infographic: Huffington Post

Obesity triggers an inflammatory response.

Having excess body fat, especially visceral fat around the hips and abdomen, contributes to chronic, low-grade inflammation.  This can cause DNA damage and an increase in risk factors for at least 13 different types of cancers.

Fat tissue will create inflammation that uses up nutrients and makes it more challenging for your body to clear toxic substances. It also switches how cells grow and use energy.
(Dr. Peter Bongiorno, Inner Source Health)

Obesity is a leading cause of chronic illness and is attributed to many types of cancer.

Too many toxins in your life?

As we discussed in “Nix the Toxins,”  if you are inhaling or ingesting large amounts of toxic substances, they can be stored in fatty tissue and then eventually your healthy cells. While our bodies can metabolize a certain amount of toxins, too many can cause cell inflammation and damage. Unfortunately, this includes overconsuming our favorite summer drinks, like rosé, tequila, and all those gin & tonics! Overly processed foods and an unhealthy gut can also have the same negative effect. If you expose yourself to more toxins than your body eliminates, this may create inflammation.

If you are exposing yourself to more toxicants than your body is eliminating, this may create inflammation.

How can you stay healthy?

You may not always be able to see the effects of inflammation, but keep an eye out for the signs. These include fatigue, weight gain, skin outbreaks, gastrointestinal issues, and even depression or anxiety. The best way to fight inflammation is with a healthy diet, regular exercise, and sleep. To read more about inflammatory responses, read our previous post, What is Inflammation?

Carbon Dioxide – The Dance of Life

infographic of carbon cycle

Not to get too groovy, but carbon originally rode the waves of stardust traveling through space after the Big Bang to eventually make its way to Earth. Carbon takes all forms and can be as soft as the graphite lead in a pencil and as hard as a diamond.

Carbon is also part of carbon dioxide (CO2), a chemical compound made of one carbon and two oxygen atoms. This compound, along with other gases, such as water vapor, methane, nitrous oxide, and ozone, are greenhouse gases. They absorb the sun’s heat and either radiate it to space, back to Earth or to another greenhouse gas molecule. This can actually be a good thing if we want to continue to enjoy grilling outside in July, as the Earth’s average temperature would be about -0.4°F without the greenhouse effect, compared to today at roughly 57.2°F.

CO2  is .04% of the Earth’s atmosphere.

C02 is 3.62% of greenhouse gasses.  Out of 3.62 %, 3.4% is a result of human activity.

Where does Carbon and Carbon Dioxide come from?

We can live our lives and enjoy our favorite activities thanks to carbon, which is 18% of a human’s body mass. Carbon is a building block of muscles, carbohydrates, and fats. And we also eat carbon in the form of glucose (carbon, hydrogen, and oxygen atoms). When the human body ‘burns’ glucose for energy, it produces carbon dioxide as a byproduct, which is eliminated through your breath. This process is called cellular respiration. Every day you breathe out about 2 pounds of CO2 into the atmosphere.

CO2 also comes from the carbon in the Earth. Oceans, decomposing plant material and rock layers within the Earth’s surface all have carbon as their building blocks. As plants, animals, and reptiles die and decay, they become buried under layers and layers of mud, rock, sand and even ancient seas. The biggest carbon dioxide sources are deep-sea vents and volcanoes. Forest and grass fires are also natural CO2 emitters. As we mentioned, humans, along with all mammals, are CO2 providers.

Anthropogenic (man-made) CO2 comes from the burning of the Earth’s carbon. All that vegetation and those dead animals and reptiles, hundreds of feet below the surface for millions of years, are now oil, gas, and coal. Burned as fossil fuels, the carbon goes back into the air. It may not seem obvious, but every time you start your car, heat your home, or turn on your lights you connect with old dinosaur bones or vegetation buried from millions of years ago.

The Carbon Cycle – the Breath of Life

Plants emit the oxygen that all mammals breathe, and in turn, mammals exhale COfor the plants. Of course, plants don’t only provide us with oxygen— they also give us the nutritious food we eat!

This brings us to The Carbon Cycle. The Earth’s atmosphere consists of one big inhale and exhale of CO2.  Picture the Earth as one gargantuan convective movement of air and water. Vegetation, landmasses, and oceans inhale CO2. Mammals, oceans, and volcanoes exhale CO2.  This process creates a balance of carbon in the atmosphere.

Global carbon cycle. Numbers represent the flux of carbon dioxide in gigatons

But the Earth is not always balanced— through the Carbon Cycle, there is leftover carbon dioxide that is not inhaled by the Earth. Today, the atmosphere has 409 parts per million (ppm) of CO2. Over the past 400,000 years, it has fluctuated between 200 to 300 ppm. It was only recently (within the past 115 years) that it began to rise to today’s level. It is because of this increase that many scientists associate CO2 with the Earth’s changing climate.

Juice is Not Worth the Squeeze

glass of purple juice with limes, strawberries and kiwi

Most consumers think 100% fruit juices are healthy, but the lunchbox staple is not a good beverage choice. Juice has little nutritional value and, like most cold-pressed juices, will spike blood sugar levels and create a craving for more sugar.

The American Academy of Pediatrics has determined that children and adolescents receive 10-15% of their total calories from sugar-sweetened beverages and 100% fruit juice – and that is way too high!

Pediatricians recommend parents monitor their child’s sugar intake closely, even urging them to not give any sugar to children under 2 years old. Excess sugar not only affects growth and development but has an impact on cognitive behavior as well.

The Yale School of Public Health studied the effects of sugar-sweetened beverages on over 1,600 middle school children and concluded that for every sugar-sweetened drink consumed, hyperactivity and inattention increased by 14%. Excess sugar consumption has also been linked to the growing number of children affected by ADHD, however, the science is still inconclusive.

Nutritionless Juice

We may assume our kids get added nutrients when drinking 100% fruit juice, but we’d be mistaken. When producers make fruit juices, the juice gets pasteurized so it can last longer on grocery store shelves. Pasteurization is required by law to kill any harmful bacteria and/or microorganisms that may be present, however, it can a negative effect on some of the vitamins, enzymes, and antioxidants. Vitamin C and B1, for example, are sensitive to heat damage.

Childhood Obesity is a BIG PROBLEM

Want to know another consideration for not drinking juice? Sugary beverages are one of the leading contributors to America’s obesity epidemic. Nutritionists believe that most children who drink their servings of fruit will be more likely to snack on other sugary treats, whereas those who eat their fruit will feel satisfied.

 “Children’s excessive consumption of juice has been linked to an increased risk of weight gainshorter stature, and cavities. Even in the absence of weight gain, sugar consumption worsens blood pressure and increases cholesterol.” (New York Times)

According to the Center for Disease Control and Prevention, the number of children affected by obesity has more than tripled since 1970. The average child consumes 19 teaspoons of sugar a day – that’s the equivalent of two 12 oz. cans of Coca-Cola! The American Heart Association recommends that children ages 2-18 should limit their sugar intake to only 6 teaspoons a day. They further recommend that children should not drink more than one 8-ounce sugar-sweetened beverage per week.

100% Real? Look closely at the label!

Juice companies market to both children and parents. For instance, while Honest Kids Organic Apple Juice may advertise that it contains ½ the sugar than other labels, each 6oz pouch has 8 grams of sugar. That alone is a significant contributor to a child’s daily recommended sugar allowance!

Is Honey Healthier than Sugar?

honey dripping off of honey stick into jar

The Dirt-to-Dinner team loves honey— a few of us even keep hives in our backyard. We put honey in tea, on yogurt, and even use it to sweeten some homemade desserts. So we got to thinking, should we all be replacing sugar with honey? Yes!for two reasons:

  1. Honey is more easily digested than sugar. The way our bodies digest honey is different because the bee enzymes in the nectar divide the sucrose into two simple sugars, fructose, and glucose, so the bees have already done the hard work for us!
  2. Honey contains trace amounts of nutrients, whereas sugar contains none.

Honey contains vitamins, minerals and amino acids that sugar does not.

Fresh honey is comprised of about 200 different compounds, including water, glucose, fructose; other sugars such as sucrose, maltose and galactose; vitamins, minerals, amino acids and proteins, and even bio-active compounds and antioxidants, which are known to promote good health. These compounds include phenolic acid, flavonoids, α-tocopherol, proteins, carotenoids, and certain enzymes, such as glucose oxidase and catalase.

While honey does contain these beneficial elements, the values are quite low and should not be considered a source of nutrients. You wouldn’t want to just eat honey to meet your daily calcium requirement as you would need about 49 cups a day to do that!

Bees are the only insects in the world that make food humans can eat!

How do bees make honey?

All honey begins as nectar, which is produced in plants to attract pollinators like bees and butterflies. Nectar is basically a sugar solution of sucrose (glucose and fructose)and is naturally about 80% water. Nectar also contains amino acids and proteins, and other nutritional compounds.

Honey bee gathering nectar from a blackberry blossom. The honey bee is not only extremely adept at pollination, but they also are the most prolific producers of honey. Image: Rusty Burlew, Honeybee Suite

A small amount of glucose is converted into gluconic acid and hydrogen peroxide. Gluconic acid makes honey acidic, and hydrogen peroxide has germ-killing properties, both of which contribute to honey’s unique therapeutic qualities.

Bees use their proboscis (straw-like tongues) to draw in the nectar and begin the process of digestion.  Through the use of enzymes and dehydration, the water content of nectar gets reduced and two enzymes, invertase, and glucose oxidase break down the complex sugar (sucrose) into more simple sugars (glucose and fructose). Because of the enzymes, honey sugars are more easily digested than other sugars such as cane sugar.

It is believed that honey’s beneficial properties are due to both its nutrient composition, as well as it’s high sugar content, low acidity, the presence of hydrogen peroxide, and low moisture content.

Bees at work! Image: Dirt-to-Dinner

Capped honey – ready to be eaten! Image: Dirt-to-Dinner

Is homegrown honey safe?

You may have received a gift of honey from a friend or purchased local honey from a farmer’s market and are questioning the safety of honey that comes directly from the hive.

Honey is a safe, pure and nearly sterile product from the hive. Keeping it that way is the first consideration of honey producers. Sterile equipment, humidity levels, moisture content, and properly-sealed containers are all top considerations. If honey maintains the same water content as in the hive (18%) and is continuously stored in a sealed container, it is perfectly safe to eat for all but those under 1 year old. Infants do not have the immune system to handle the very trace botulism spores that may be present in honey.

 “Honey in its natural form is very low moisture. Very few bacteria or microorganisms can survive in an environment like that, they just die. They’re smothered by it, essentially.”

… As long as the lid stays on it and no water is added to it, honey will not go bad…. If you leave a jar opened, it may get more water in it and it may go bad.”  (Amina Harris, Executive director, Honey and Pollination Center, Robert Mondavi Institute at University of California. Excerpted from Smithsonian Magazine)

When in doubt, ask your gift-giver or farmer about how they extract and bottle their honey. They are stalwart friends of the environment and protectors of the food supply, and will love to talk to you about their honey and bees!

What is “supermarket” honey?

American’s appetite for honey far exceeds what we can produce, so the majority of honey sold today is imported from Vietnam, Argentina, India, Brazil, and Ukraine.

This imported product is quite different from what is produced by your local apiary. Studies have shown that heating honey at high temperatures has a negative effect on enzymes, color, flavor, and aroma. Supermarket honey is heated to remove and filter the comb and hive residue, which appeals to consumer demands for a clean, clear liquid, but bears no resemblance to the quality of fresh honey. To maximize the health benefits available in honey, it should be consumed raw or very minimally processed, without the use of heat.

Raw, filtered or organic? Honey labeling regulations

While there are guidelines in place for honey labeling, many producers will over-label to attract customers.

  • Labeling of honey is guided by the FDA, and only pure honey can be labeled “Honey.” If it is not pure honey, then the label must indicate so. For instance, “honey with raspberry flavoring.”
  • There is no regulatory definition of raw honey. The National Honey Board defines raw honey as “honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat.”
  • There is a voluntary grading system for honey, but don’t be fooled. “Grade A Fancy” must be “free of defects that affect the appearance and may not contain particles that affect clarity.” But this could pertain to clear honey that has been heated and filtered which would have removed all the beneficial components of honey.
  • There is no such thing as non-GMO honey. Contrary to what food marketers may lead you to believe, there’s no GMO counterpart for honey so don’t fall for the misinformation.
  • Organic honey is beyond the ability of most US beekeepers.

Our chat with a beekeeper…

Charles Mraz, a producer of raw and liquid honey from Champlain Valley Apiaries, discussed the complexities of labeling with the Dirt-to-Dinner team.

“Differentiating our pure honey products is a challenge in the face of those who take advantage of consumers with false labeling. For example, pure honey is by definition, a non-GMO food, but some producers will add that label. Consumers don’t know the real facts about honey and may reach for the non-GMO product.”

Mraz continues, Consumers should beware of honey labeled organic. Producers who make over $5,000 a year on honey sales are held to strict USDA organic label requirementswhich cover every piece of equipment and product used in beekeeping. This makes the production of organic honey nearly impossible for most American beekeepers. For example, bees will forage an average of 2 miles – but sometimes up to 5 miles – from their hives in search of pollen and nectar. A hive would have to be located in the center of at least 16 square miles of organic plants to qualify for organic status. And that land cannot be near a golf course, power line, or any land where herbicides are used, including residential neighborhoods.”

FUN FACTS ABOUT HONEY BEES

There are 3 types of honeybees: the worker, the drone and the queen. Each has a very specific role to play in the hive, and they depend on each other for survival.
In order to produce 1 pound of honey, 2 million flowers must be visited.
A hive of bees must fly 55,000 miles to produce a pound of honey. An average worker bee makes only about 1/12 teaspoon of honey in its lifetime.

Source:  https://www.honey.com/newsroom/presskit/honey-trivia

In most cases, honey bearing the USDA organic seal is produced in Brazil, Canada, Mexico or other nations that have organic standards, and the USDA honors the foreign organic programs and organic certification companies, even if their program is not close to USDA organic standardsThis creates a dilemma for honey producers in the U.S. who want to sell their products, and creates confusion in the grocery store!

So how do you know what you are getting? Buy local or know your apiary. Champlain Valley, for instance, has an online store for their raw honey and other honey products – and their honey is delicious! You can also find local honey by searching on the National Honey Board.

Is Cold-Pressed Juice Healthier than a Smoothie?

jars of colorful pressed juices

Are you a smoothie or pressed juice fan? Recently, cold-press juicing has become a very popular trend among consumers and in the prepared foods industrySeveral companies have made a name for themselves creating tasty and presumably healthy juices. BluePrint Juice, Juice Press, Green and Tonic, Organic Avenue, and Pressed Juicery are just a few of the popular brands with storefronts across America.

What is cold-pressed juice?

Cold-press juicing is the process of extracting the juice from fruits and vegetables without causing heat damage to the nutrients that are being extracted. Exposing fruit to heat and light actually causes many vitamins and minerals to break down. Vitamin C, for example, is particularly reactive when it is heated.

Cold-Press Juicer

Cold-pressing is a slightly longer process and produces less waste than centrifugal juicers, which can cause oxidation to your juice. The argument for cold-press juices is that they are easier to digest than eating a full fibrous piece of produce because your body doesn’t have to work as hard to break it down. The nutrients are readily available for your body to absorb thus putting less strain on your digestive system and giving your system a quick boost of vitamins and minerals.

The issue with a traditional juicer, also known as a centrifugal juicer, is that it heats the produce that you are trying to juice. Heat treatments are usually the most cost effective for companies, however, research indicates that thermal processing can have negative effects on the available nutrients. When nutrients are subjected to heat they oxidize, which inevitably makes the final product less nutritious.

Vege to fruit ratio should be 3:1 to avoid too much sugar

Cold-press juicing is all well and good; however, juicing becomes unhealthy when large amounts of fruit are added to a juice. For example, most juices contain apple (at the very least) as the primary fruit ingredient. The average apple contains 19 grams of sugar. If you are eating an apple, the sugar does not affect you as much because the fiber in the fruit’s skin slows down your digestion of sugar.

Fiber is extremely important for our digestion and research has determined that eating your fruit will keep you satiated for longer. For this reason, you will feel fuller after eating one apple than you would after drinking the juice and nutrients from one. Because of this, you could easily end up drinking 2-3 apples in a juice without realizing it. Not to mention the lack of fiber will cause your blood sugar levels to spike, and will most likely leave you experiencing sugar cravings for the rest of the day. (You may want to revisit our previous post on sugar to understand more about how your body processes it!) Conversely, no one is going to suffer adverse sugar and health effects by eating whole fruits.

It can be very difficult for your body to handle all of that sugar at once, especially when many of these “healthy” juices exceed 40g of sugar per bottle…that’s more than a can of Coke! And while sugar from fruit is easier for your body to digest than the refined sugar from a can of soda, it still spikes your blood sugar levels.  You’ve then left craving more and more sugar— and when you go back for more, you probably won’t be grabbing an apple.

If you’re buying a prepared juice, you want to make sure the veggie-to-fruit ratio is at least 3:1, preferably with the primary fruit as a lemon. And more often than not, it’s better to skip any juice that contains more than one fruit.

Finally, you should be wary of how much waste juicing creates. Although cold-press juicing wastes less than centrifugal juicers, a 16oz juice wastes approximately 4.5 pounds of perfectly edible produce! Think of all the fruits and veggies you are throwing away that would keep you fuller for longer while also reducing waste.

Dirt-to-Dinner pick: Smoothies

Unlike juices, smoothies typically utilize the whole fruit and/or vegetable so the fiber is incorporated. Because of this, you can include a little more fruit than you would with juices, but be sure to make smart choices and not overload yourself with sugar. As with the juicing process, when blending your smoothies, you’ll want to use a mixer, like a Vitamix, that doesn’t subject the produce to too much heat, thus oxidizing, or breaking down, the nutrients and making them less abundant.

Smoothies can also be a great vehicle for incorporating protein in your diet. Using hemp seeds, chia seeds, almond butter, plain yogurt or your favorite protein powder, you can make a quick, nutrient-dense, protein-packed breakfast or snack on the go.

Microbiomes at Work

cell in a microbiome

All living creatures live in microbial communities of bacteria, archaea, protists, fungi, and viruses. Microbes are everywhere, keeping humans, plants, and animals healthy and thriving. They are critical to life on earth!

It is generally understood that a healthy gut microbiome is essential for good health. So, we take our vitamin supplements, drink kombucha, and make sure we feed our probiotics with prebiotics. And while we understand the importance of good bacteria and a healthy gut, microbial research is still in its infancy. In fact, its potential applications are just beginning to impact human, animal, and soil health.

Companies in this space are developing revolutionary products that will change the way we incorporate good bacteria into our daily lives. Scientists are turning sugar into a prebiotic, applying animal feed technology to human health, and using strains of bacteria to help crops resist pests and diseases. At the agriculture conference, Davos on the Delta, the Dirt-to-Dinner team was introduced to some of the companies on the forefront of these microbial technologies.

Animal Microbiome: Keeping our livestock healthy

Farmers are under pressure to reduce or completely eliminate the use of antibiotics and hormones in animals. (Want to learn more about this? Read our posts on animal antibiotics and hormones). While vitamins made specifically for animals have been used for years to keep livestock and poultry healthy, the development of pre- and probiotics take animal welfare to a whole new level. By giving livestock these types of supplements, farmers are able to help their animals’ immune systems fight off diseases. A healthy animal will cost a farmer less time to manage and will create a better animal product.

Bactana Corporation focuses on the infinite ways an animal’s microbiome, immune system, and metabolism interact. They are producing safe, effective and inexpensive alternatives to antibiotics and hormones for animals using anaerobic bacteria strains. Clinical studies have demonstrated a decrease in intestinal inflammation, an increase in milk production, and improved feed efficiency and weight gain.

Diamond V is an animal feed company that uses proprietary fermented yeast technology as a feed supplement for dairy, poultry, swine, aquaculture, beef, and equine. They specifically utilize the bacteria strains Saccharomyces cerevisiae and Lactobacillus acidophilus to support an animal’s unique blend of bioactive metabolic compounds for optimum digestive and immune health effects.

The employees at the Diamond V animal feed facilities were beneficiaries of these fermented products as well. None of them were getting sick! Turns out, the employees’ exposure to these products were keeping their immune systems strong as well. Researchers and science continued to explore this connection, and a product for human consumption, called Epicor, was created. Epicor helps strengthen the immune system. (The Dirt-to-Dinner team can also attest that it works. We found that taking Epicor helped us avoid the colds and flu that were so rampant this past winter.)

Human Microbiome: Your Gut is your Second Brain

The microbiota in our gut weighs about 2.2 pounds and consists of 1,000 different species with 3 million genes. As humans, a third of our microbiota is the same as one another, but the remaining two-thirds is specific to our unique body. These bacteria help to digest our food, keep our immune systems strong, and help our bodies make and absorb vitamins. There are multiple connections between diseases and poor gut microbiota. (Want to learn more about this? Read our posts on Your Second Brain – Gut Microbiota).

Sugar has been demonized for a myriad of issues taking place in the human gut. But while conventional sugars, such as table sugar and fructose, are associated with unhealthy eating habits and disease, there are many other complex sugars in nature that act as healthy prebiotics. Prebiotics are the food for probiotics and a healthy gut microbiome is dependent on both for optimal health.

Two companies currently finding an application for natural sugars as prebiotics are Sugarlogix and Bonumose.  Sugarlogix has developed the technology to ferment “good” sugars into foods that can be sweet and healthy. Human breast milk, for instance, contains many healthy components, including good sugars. Could it be possible to duplicate these sugars in a lab and create a milk chocolate bar that tastes wonderful and feeds your healthy bacteria?

Bonumose is developing good-for-you sugars, such as tagatose and allulose, which are 92% as sweet as sucrose but have 38% fewer calories and an extremely low glycemic index. They also work with mannose, a prebiotic that can be used to treat various infections.

Grow Company, Inc. manufactures food flavors, natural coloring agents and animal and human health supplements. One of their primary products, Biogrown® vitamins and minerals, use probiotics as a sophisticated nutrient delivery system. For example, vitamin B can be hard for your body to completely absorb. By combining Saccharomyces cerevisiae, otherwise known as Baker’s Yeast, with Lactobacillus bulgaricus, a cultured yogurt, Grow Company has developed a way to help you properly digest vitamins and minerals, which may prevent gut maladies.

Soil Microbiome: Microbes for increased crop yield and health

There are large agri-science companies, such as BASF, BayerBioWorksCertis, DowDuPont, and Syngenta, involved with biological seed treatments or soil enhancements, but there continue to be new innovations in this space. (Want to learn more? Read our post on Soil Microbes in the Spotlight).

NewLeaf Symbiotics is one of the companies that has set out to answer the questions, “What if we could make plants healthier and help them overcome threats like pests, disease, and drought?” and “What if we could position growers to meet the needs of the growing population by strengthening crops – naturally?

Rather than looking at the whole array of soil microbes, NewLeaf Symbiotics focuses on the m-trophs, which are native-to-plant microbes. Sequencing this bacteria has enabled them to provide a potent force for plant immunity and nutrient uptake.

Holganix has created a complete ecosystem in a bottle, containing over 800 species of beneficial soil microbes among other ingredients. This mixture of microbes is applied to soil to help farmers use fewer inputs and increase yields.

Biome Makers has examined 22,000 microbial species in the soil relevant to vineyards. They make recommendations and provide analytical tools to optimize microbial activity for both grape growth and fermentation.

Agbiome isolates microbes from environmental samples across the globe to create biological pesticides that kill insects, fungal pathogens and weeds.


Indigo Agriculture develops microbial seed treatments to support crops grown under stress, which will naturally help them defend against pests and diseases. Indigo coated seeds have helped farmers increase their crop yields by up to 15% without added use of chemicals or water. In addition, Indigo will partner with farmers and offer a robust marketplace for their crops. For instance, farmers who grow Indigo wheat sell for a premium to breweries and flour mills that demand GMO-free and insecticide-free products.

How will CRISPR impact our food?

non-browning crispr mushrooms - Penn State
The CRISPR-Cas9 gene editing system is revolutionizing food and will be used in the near future to address global hunger, create more nutritious food, and grow more sustainable crops. It has the potential to positively impact all aspects of our global food system.

What is CRISPR?

CRISPR is a gene-editing technology that actually mutates a gene within the plant itself.  Jennifer Doudna, University of California, Berkeley, the co-inventor of CRISPR, likens gene editing to editing a word document using the “find and replace” function. This means that CRISPR locates a specific gene within the plant genome and changes it in order to alter the traditional outcome. (Want more information on CRISPR technology? Read our post here).

You are probably wondering what the difference between GMO and CRISPR technology is? To put it simply, GMOs enhance a crop by taking a gene out of another organism altogether and inserting it in the crop, while CRISPR edits the existing gene within a crop.

This ingenious technology has the ability to expedite our traditional plant crossbreeding process. Remember: the food we eat today is not how it was found in the wild; plants have been cross-bred for millions of years to become the edible fruits and veggies we now know and love. CRISPR allows us to breed these plants sooner by at least three or four years.

From turning gene expression on and off to fluorescently tagging particular sequences, this animation explores some of the exciting possibilities of CRISPR.

“CRISPR is as profound a shift in thinking as genetics was in the 1970s.  Looking back from the future it will seem obvious.  We are just now comprehending the possibilities.” -Carter Williams, CEO, iSelectFund


From turning gene expression on and off to fluorescently tagging particular sequences, this animation explores some of the exciting possibilities of CRISPR

“CRISPR is as profound a shift in thinking as genetics was in the 1970s.  Looking back from the future it will seem obvious.  We are just now comprehending the possibilities.” -Carter Williams, CEO, iSelectFund

CRISPR is just one of the technologies shaping the future of the food supply chain.

The Dirt-to-Dinner team speaks with Craig Herron from iSelectFund at the Davos on the Delta Conference.

The Dirt-to-Dinner team recently attended an iSelectFund sponsored agricultural technology conference, called Davos on the Delta. We learned about what our food and agriculture system might look like in the future as technology advances. We met and heard from a number of innovative companies that are already revolutionizing the way we farm and the food we eat. At the helm of the conference was Carter Williams, CEO of iSelectFund, who hopes to encourage consumers to accept these revolutionary technologies all along the food supply chain.

As we listened to the speakers during the conference, it became clear that three critical innovations: CRISPR, microbiota and big data on the farm will affect the way we grow, process and eat our food. Stay tuned for more on microbes and big data.

What are some of the applications of CRISPR technology?

Scientists from AgroParisTech reviewed 52 peer-reviewed agricultural applications of CRISPR in order to better understand how CRISPR technology has been applied to various crops from 2014 to 2017.

 

It is very interesting that rice is the largest CRISPR application in a crop to date and is primarily being studied in China. The United States comes in second with CRISPR crops from the mustard plant, presumably because these crops can easily be tested and understood as a precursor for other crops.

How CRISPR will affect crop production

CRISPR will enable farmers to grow more dynamic crops, as opposed to the traditional corn, soybeans, cotton, and canola. They can mature faster, require less water, contain more nutrients…or even all three! Today, there are 30,000 different types of crops available, but our overall food system only relies on about 30 and, interestingly enough, 66% of our calories come from only eight crops.

Benson Hill Biosystems is a biotech company that helps farmers differentiate their crops with unique traits as well as predict crop trait outcomes by combining artificial intelligence and big data. They work closely with consumer products companies to make specialty foods; for instance, heat resistant chocolate from the cacao plant. Benson Hill has also patented a way for corn to enhance the photosynthesis process so that it can take more carbon out of the air while growing more quickly.

Using CRISPR to expand the geographical range of important food crops – Dec 2016

Scientists at Cold Spring Harbor Laboratory in New York are changing the way we appreciate tomatoes. Using CRISPR, the tomatoes flower and mature two weeks earlier than traditional tomatoes. This means that farmers can grow two crops per season, inevitably becoming more profitable. This also gives consumers more tomatoes and allows farmers to grow the crop in more northerly latitudes. The best part? No more mealy tomatoes in the wintertime!

Corteva Agriscience (a merger of Dow AgroSciences and DuPont Pioneer) is growing the next generation of waxy corn. What is waxy corn, you ask? It has a high amylopectin starch that is used for consumer and industrial use. For instance, when you next enjoy a printed picture on high glossy paper, you can thank waxy corn for that!

Crops grown for industrial use will expand beyond starch, ethanol, and biodiesels. For example, your tires may soon be made from dandelions. Another small biotech company, Kultevat, has identified a Russian Dandelion that can make rubber exactly like the rubber from a tree. It is easier to grow, more sustainable, less expensive, and its byproduct can be used for fuel.

A more familiar name in this space, Monsanto, invested in Pairwise in order to address global food challenges via gene editing technology. They will initially focus on the major crops of corn, soybeans, wheat, cotton, and canola. They licensed editing technology from Harvard University, but Pairwise will also work with other agriculture and food processing companies.

How CRISPR can solve global hunger

We need about 40 known nutrients to live healthy lives and right now there are 2 billion people globally who don’t have enough nutrition in their bodies when they go to bed, millions of those are children. Nutrient deficiencies prevent brain development, increases the chance of infections, and have serious social and economic repercussions. This doesn’t just apply to those in the developing world. For instance, many of us are literally starving ourselves of essential vitamins and minerals when we choose to eat an abundance of unhealthy foods over healthier options. Now with advancements in CRISPR, farmers will be able to grow crops that are biofortified – making crops more nutritious and shelf-stable.

Biofortification is when scientists breed crops to have more micronutrients and vitamins. You may already be familiar with the GMO-developed golden rice, rice made with Vitamin A to prevent night blindness and even death among those severely deficient in the vitamin. Rather than using transgenic technology, CRISPR is helping the larger agriculture science companies develop staple crops such as sweet potatoes, legumes and maize with iron, zinc, amino acids and proteins by tweaking the genetic code of the plant itself to make it more nutritionally diverse for those who have a monotonous diet.

Additionally, because of the long lead time to develop a crop, the larger agricultural science companies are better suited using CRISPR technology for biofortification.

Some of the companies leading the way with biofortified foods.

CRISPR in your grocery cart.

Some CRISPR edited crops are simply just to keep fruits and vegetables fresh and appealing. The non-browning mushroom from Yinong Yang and his team at Pennsylvania State University was the first to come to market. Harry J. Klee from the Plant Innovation Center at the University of Florida found the 13 important flavor components in a variety of different tomatoes. Editing the tomatoes to meet those components means an even better tasting tomato – especially in the wintertime.

Anti-browning mushroom developed by plant pathologist Yinong Yang using CRISPR-Cas9 gene-editing technology.

Nutraceuticals are also becoming a possibility. This means better health from the daily foods we eat. The Institute for Sustainable Agriculture in Spain has created gluten-free wheat for those with celiac disease that will soon be coming to our own grocery shelves. According to the WSJ, DowDuPont will soon be selling CRISPR corn for healthy salad dressings and Calyxt will sell healthier vegetable oil.

What are the regulations surrounding CRISPR?

Currently, the USDA has chosen not to regulate CRISPR crops because there are no transgenics involved and the CRISPR results could have been done through cross-breeding. They do not see a risk present with CRISPR, not to mention that there is no way to tell the difference between a CRISPR crop or one which has been cross-bred. We hope this leads to a swift adoption of this amazing technology to make our crops more efficient, healthier, and more sustainable.

While the possibilities are exciting, the patent process is also something to keep your eyes on. Jennifer Doudna from University California Berkeley vs. Feng Zhang from The Broad Institute (M.I.T. and Harvard) have gone to court over who receives the patent over CRISPR- Cas9. The disagreement will continue in agriculture as Corteva (DowDuPont) is using the patent from UC Berkeley and Pairwise (Monsanto) signed a deal for their CRISPR/Cpf1 technology with Harvard and M.I.T.

The FDA’s Role in Solving a Foodborne Illness Outbreak

baby mixed lettuces
The Mystery is Solved! The FDA announced on June 28th that the E.coli outbreak tied to romaine lettuce is over. New evidence shows bacteria taken from canal water samples, which link Yuma-based farmers and suppliers, matched the E. coli 0157:H7 strain that caused the outbreak. Federal agency work continues to determine how and why this strain entered into the canal.

Summer is officially underway! Now is the time to enjoy fresh salads loaded with fruits and veggies. And, despite the recent outbreak, we now know the romaine available today is safe so there’s no need to be deterred from enjoying your favorite summer salads.

Pinpointing the source of a foodborne illness outbreak

The FDA is charged with determining how, when and why an outbreak occurred. Collaborating with the CDC, state and local regulatory agents, public health officials, and agriculture departments, the investigative process examines documentation from growers, harvesters, processors and distributors.

The collected data is then shared with the FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network. A CORE response team is assigned to find out the exact cause, control the spread, and ultimately stop the outbreak. The CORE team tracks down the source of the contaminated food and its movement through the supply chain. The data is then compared to what is known about the illnesses to ensure the investigation is on the right track.

Electronic labeling helps the process

About a decade ago, produce industry members started the Produce Traceability Initiative (PTI) and invested heavily in PTI technologies so they could trace harvested products back to the field. Currently, about 60% of the produce industry uses labeling through the initiative.

When fruits and vegetables are harvested in the field, cartons holding the fresh produce are typically labeled with an electronic-coded sticker containing detailed information about the harvest date and time, the grower, farm and location, as well as information about the harvesting company and crew members who performed the harvesting.

While PTI is extremely helpful to trace a product back to its farm source, every other entity along the supply chain to the consumer must also maintain the integrity of product tracing information. One example of this is Supplier X that sells food to restaurants: it may buy lettuce from Companies A, B, and C, and then repackage it into different cartons. These newly repackaged cartons, now containing a variety of lettuces, have new labels that only include data about the product as it was handled at Supplier X and not information from Companies A, B, and C.

Another example is the grocery stores. Have you ever walked behind a restaurant or grocery store and seen a pile of empty boxes that once held food? After the produce is removed, the box with the label telling the restaurant or grocery store where the product came from, when it was picked, who picked it, etc. needs to be properly scanned into the store or restaurant’s system.

The FDA detective work begins….

So, what does the FDA do when they come to a dead-end, like a break in the electronic chain of information? They must sift through the company’s paper records and interview company personnel to piece together as much supply chain information as possible. This elusive detective work takes days – sometimes weeks.

As we know, it is so easy to purchase a bag of pre-mixed vegetables or salad straight from the grocery store. Well, as we saw with romaine, many of these items are mixed together from different suppliers. So you can see how the supply chain gets complicated! Here’s an example of a supply chain that the FDA may encounter during an investigation:

Investigating the supply chain gets complicated! There can be many companies and farms involved.

As you can see, the investigation quickly broadens to include multiple potential paths. Because Company B mixes lettuce from three sources, the FDA must assume that the contaminated lettuce came from any one of Companies C, D, and E. In reality, the contaminated product may only have come from Company C, but the FDA has no way of knowing this since the lettuce from all three companies is mixed together.

To further add to the complexity, Companies C, D, and E each have four farms and each farm has 1,500 acres of lettuce which are divided into multiple lots. If Company B retains the information from the lettuces from their three suppliers, then the FDA may be able to narrow the potential farm sources from 12 to 4, but too often this information is lost when the carton is thrown away.

Environmental Assessments

After tracing the contaminated product as close to its origin as possible, the FDA’s CORE team visits the location where contamination is thought to have occurred. If the location is a farm(s), they conduct what is referred to as an “environmental assessment”, noting potential hazards and taking samples of water, soil, and other agricultural inputs. They also assess the surrounding areas and collect samples related to wildlife and domestic animals (e.g., feces, water troughs, bedding) known to carry the pathogen.

If the contamination is believed to have happened at a facility, they visit the facilities involved and swab equipment, walls, floors, drains, etc. In addition to sampling, CORE members interview personnel who work at the farm or facility, asking questions about their practices and observations, as well as anything out of the ordinary that may have happened before the outbreak.

Race against the clock

When investigating foodborne illness outbreaks, the CORE teams are working against the clock, as weather and other environmental conditions may become unfavorable to pathogen survival and the bug may begin to die off. Even in facilities, conditions change (i.e., equipment is cleaned and sanitized), and the responsible pathogen may no longer be found. Because of this, there is a real possibility we may never know what caused the E. coli outbreak in romaine. However, that does not mean the work will not continue. Industry members join forces with government investigators – meeting with FDA officials and CORE members to discuss their practices, growing conditions, and potential risk factors.

You begin to see how much ground investigators need to cover in order to determine where and how the lettuce became contaminated.  But the FDA CORE teams work tirelessly to ensure that Americans are eating safe produce. While it is a tough job with many challenges, the CORE teams have many tools in their toolbox to help them solve outbreak causes

Farmers and growers continually work on food safety protocols

Farmers and growers need to know how the contamination happened so they can do everything possible to keep it from happening again. In the case of the romaine outbreak, the leafy greens industry has formed a task force and members are actively researching and gathering information as well as re-evaluating their food safety practices. In addition, the produce industry trade associations are working on solutions that will enable the industry to address gaps in traceability to more efficiently find the source of problems when they occur.

Special thanks to Dirt-to-Dinner contributors Susan Leaman and Diane Wetherington of iFoods Decision Sciences.

How Does the CDC Detect Foodborne Illnesses, like E. coli in Romaine lettuce?

vast field of romaine lettuce

 

As of June 1, 2018, the E. coli O157: H7-contaminated romaine lettuce outbreak has caused 5 deaths, 89 hospitalizations, and 197 known illnesses in 35 states. Even though the contaminated romaine is no longer in our food supply, the impact will undoubtedly be felt for some time as consumers continue to be concerned about eating the lettuce.

If you haven’t seen the headlines, you probably noticed the momentary disappearance of Caesar salads from restaurant menus and romaine lettuce from grocery store shelves when retail and food service companies around the country pulled products containing romaine lettuce from shelves in response to the foodborne illness outbreak linked to the consumption of contaminated romaine lettuce.

How do we determine when foodborne illness outbreaks occur?

The Center for Disease Control (CDC) is the federal government agency responsible for determining when outbreaks occur, identifying the microorganism that caused the outbreak, and identifying the contaminated product. The CDC defines a foodborne illness outbreak as an illness where two or more people get sick from eating the same food in roughly the same timeframe.

Detecting an outbreak is not easy

The CDC collaborates with the FDA and USDA in foodborne illness outbreak investigations, helping to identify what caused the outbreak and alerting the public when a source is identified.

Diagnosing a foodborne illness outbreak is tricky business

Have you ever been sick and wondered if it was a virus or something you ate? Unless your symptoms are very severe and/or have lasted longer than a few days, a visit to your doctor might result in being told to go home, get rest, and stay hydrated. Most often with this circumstance, you will not undergo any tests to determine what is causing your symptoms.

What is not widely known is that the leading cause of foodborne illnesses recorded each year in the U.S. is norovirus. This virus causes more than 5.5 million illnesses and cost more than $2 billion in healthcare and lost productivity costs annually. It accounts for more than 58% of all foodborne illnesses where the agent is known. Norovirus can be transmitted person-to-person or indirectly from contaminated surfaces, food, and water. 

Most foodborne illnesses are detected when many people are eating their meals at the same place and around the same time. Prime examples are school and workplace cafeterias, social gatherings, and foodservice providers on cruise ships or at a resort.

Most foodborne illnesses are detected when many people are eating their meals at the same place and around the same time. Prime examples are school and workplace cafeterias, social gatherings, and foodservice providers on cruise ships or at a resort.

The CDC identified a foodborne illness outbreak — what’s next?

Based on the pathogen detected, state health officials develop a questionnaire for the patients to gather very specific details of what, where, and when they ate the likely contaminated food. Of significant importance is the pathogen’s incubation period — the time from when someone consumes contaminated food until symptoms start. For example, an E. coli O157: H7-caused illness typically takes 3-4 days for symptoms to appear and commonly lasts 5-10 days in healthy adults. An incubation period like this one can be a challenge when patients are asked what they ate up to 10 days before arriving at their doctors’ offices.

After the dietary data is gathered from reporting patients, the information is analyzed to find common foods that were eaten more often than expected based on the typical American diet. This can be a riddle. For example, those infected by the illness may have gotten sick after eating hamburgers at a picnic. But it may be unclear whether the burger, tomato, lettuce, onion, or the mayo was responsible.

Without a clear determination, the CDC lists all potentially responsible ingredients in its PulseNet database as part of the outbreak data collection and investigation process.

Of all the outbreaks studied in 2015, only 40% identified a specific food vehicle or cause. In about half of outbreaks where a food vehicle was identified, multiple food ingredients are typically involved and no particular ingredient has been pinpointed as the vehicle.

The curious case of romaine

In the romaine outbreak, public health officials determined that romaine was what made people sick after interviewing those who had become ill. More than 90% of interviewees reported eating romaine before getting sick. However, identifying exactly where that lettuce came from is a much more complicated process. Before lettuce reaches a restaurant or grocery store, it may pass through several other companies (e.g., distributors, brokers, etc.). When lettuce leaves the field, it is packed into cartons that contain detailed information about how, where, and when it was grown and harvested including the individual harvesting crew members who picked it. But restaurants and grocery stores buying lettuce from the produce industry typically throw the carton away and do not retain all that detailed information tracing product back to the farm and field.

Only in one instance in this outbreak was the FDA able to identify a company that grew some of the contaminated romaine, and that was the prison in Alaska where eight prisoners got sick. But the implicated produce company has several farms in the desert growing region and product information retained by the prison and the distributor from which the prison bought the lettuce was not adequate to identify the field in which the lettuce was grown. In order to solve the mystery of how the lettuce became contaminated, investigators need to know which farm and fields the lettuce came from.

Is it safe to eat romaine lettuce again?

Yes. In the current E. coli O157: H7 outbreak, the CDC stated that the identified food vehicle is romaine lettuce. As of early May, 112 people had been interviewed and of those people, 91% stated they ate romaine lettuce a week before becoming ill. Because romaine lettuce has a shelf-life of approximately 21 days and the last shipment of romaine from the desert-growing region was in mid-April, the CDC, state and local health departments and the industry have all confidently assured the public that romaine lettuce is safe to eat again.

How can we be sure?

The answer lies in the seasonal production in lettuce-growing locations in the west. Arizona and California, the two largest lettuce-producing states in the U.S., grow lettuce in an annual production cycle: as northern California moves into winter around November, lettuce production shifts to the desert in Arizona. And when spring arrives in California, production moves back north in California as the desert becomes too warm to grow – usually in April. The CDC was thus able to isolate the general location of the affected romaine by following the annual production cycle. As we have discussed on Dirt-to-Dinner, seasonality shifts suppliers for U.S. produce. When the seasons change, your produce changes, too— and that also means when a growing season ends in one state it can begin in another.

Despite the tragic consequences of this outbreak, the U.S. has one of the safest food systems in the world. It may be difficult to fathom, but the amount of food circulating in the U.S. on a daily basis is staggering. Our produce is grown by over 200,000 growers, supplemented by millions of other growers around the world. We typically consume this food three or more times a day in our homes or in more than 600,000 restaurants. Public health experts estimate that in our nation of 330 million people, 47.8 million people or 15% get sick, and 3,000 people or 0.0009% die annually in the U.S. from contaminated foods. The goal, of course, is to prevent any illnesses from occurring in the first place.

Special thanks to Dirt-to-Dinner contributors Susan Leaman and Diane Wetherington of iFoods Decision Sciences.

What is the Farm Bill — and why should you care?

red barn in autumn

There’s something that we all come into contact with every day and rarely consider – our food system.

Did you know Americans spend the least amount of our hard-earned income on food when compared to all other countries in the world? Only 10% of our income is spent purchasing food for us to consume at home and elsewhere, like restaurants and take-out…and it comes from one of the safest food systems in the world.

Our Canadian neighbors and many in Western Europe also spend very little of their income on food, less than 10%. On the opposite end of the spectrum, citizens in some countries in Asia and Africa spend almost half of their income on food, making these particular countries susceptible to widespread malnutrition due to food scarcity.

So, what exactly is the Farm Bill?

Simply put, the Farm Bill is a seriously complex blueprint of our national food system. It helps all farmers, from those growing Christmas trees to those harvesting corn, wheat, and chickpeas to dairy farmers. It’s created by farmers, policy makers, economists and academics to further improve all the intricately-moving parts, policies and sectors that come together to provide a system that works for all.

However, its start was a bit more humble as a means to keep farmers in business so we can be assured to have a steady food supply. Back in 1933, the Farm Bill was initiated to stabilize farm income during the great Dust Bowl, which devastated America’s farmland in the Midwest and thus, greatly affected our agriculture sector. Over time, the Bill has been expanded to include market regulation, nutrition assistance programs, trade, research, food safety and conservation.

Today, the Farm Bill affects us all. As you can imagine given all these moving pieces, this is not a simple little bill. In fact, the current Bill is upwards of 600 pages! But within all those pages, we can expect innovations to our agriculture and food programs that will continue providing safe and affordable food to everyone.

Why is the Farm Bill so important?

Every successful food system needs a solid foundation in sound public policy. Those of us in developed countries benefit from having guidelines in place that enable every component in our complex food system to have the incentives, safeguards and consistent regulations to do their jobs more efficiently to provide our food…every day. The relentless drive to improve across the entire food and agricultural chain— to do better, to innovate, to solve any challenge or problem that remains— is the engine driving the system forward.

Every part of our modern food system – from the farmer and rancher at one end of the food chain, to the food manufacturer and preparer at the other, works hard every day to make our food system deliver more and better food at every meal – food that is safe, wholesome, convenient, and above all, readily available and eminently affordable.

The purpose of the Bill is to maintain the policies that will need to be upheld for the following five years to ensure every farmer, manufacturer, preparer and consumer can do their job more efficiently and with the resources they need.

The Farm Bill’s reach extends beyond the food supply system to include improvements in infrastructure and education, too. Since 2009, former Agriculture Secretary Tom Vilsack recently noted that farm bill programs have helped 1.2 million Americans obtain home loans and made broadband services more available to 6 million rural residents.  Water systems have improved, and other infrastructure enhanced. Universities have been strengthened, and access to education improved. Hundreds of thousands of jobs have been created through farm legislation.

What are some of the contentious issues in this Bill?

There is a lot of bipartisan discussions fueled by the concern over crop prices and how to address the amount given to farmers and those in the industry. Currently, much of the funding goes to ‘reference prices’. These prices guarantee payments to the farmers regardless of market price. Free market advocates think the formula for setting the price does not cover deep price declines, as it was originally designed, but just guarantees payments to farmers.

Also, if you have been privy to the developments in the Farm Bill this year, you’re definitely aware that 80% of the funding is allocated to nutritional programs, like the Supplemental Nutrition Assistance Program (“SNAP”, or what was known as “food stamps”). There is a lot of discussion as to why these programs are included in a bill that is really geared toward the production, not consumption, of food. However, nutritional assistance programs were incorporated into the Bill in the 1970s to pass legislation so all U.S. citizens were involved in its policies.

So, how much is this Farm Bill going to cost you?

The farm bill covers not just all sorts of farm and food related provisions but also the host of nutrition assistance programs designed to attract votes from urban legislators. The price tag for the complete farm bill comes to about $90 billion per year— or approximately $275 per American— for arguably the most efficient food system in the world.

Of that $275, about $75 goes for commodity supports, conservation, research, farm credit, food safety, and other ‘traditional’ farm programs. The other $200 goes for nutrition assistance programs, mostly the widely used SNAP program.

When will the Farm Bill be passed?

As in all important matters that affect many people, these things take time. The Bill has already gone back and forth several times. On June 13th, it passed the Senate Agriculture Committee and will now proceed to the Senate floor in the next two weeks. Given such contentious topics as SNAP and other matters of debate, the political outlook surrounding the legislation is still murky. Furthermore, should U.S. trade and NAFTA not have a resolution soon, implications surrounding these issues may end up in the Farm Bill itself, adding further complexity to an already complicated deal. However, there is hope that the Bill will be passed by September-end of this year.

Juice Press’s Misleading Marketing on Conventional Farming

Juice Press products and labels

Recently, in an effort to get an extra serving of veggies with a green juice, a D2D team member came across your new marketing campaign:

Juice Press, in the attempt to distinguish your products and tell your customers that your juice is organic, you decided to use some pretty awful images and language. The hazmat-suited, gas-mask wearing people are completely inaccurate and meant to spark fear in the hearts of consumers. Do you really want to stigmatize the produce industry this way?

Did you know 9 out of 10 Americans do not eat enough fruits & veggies? Fear of pesticides, insecticides, and “dirty produce” is preventing people from enjoying these important foods. Juice Press, your fear mongering feeds the consumer deception that surrounds conventional farming and genetically modified technology.

Juice Press is a juice company that takes fresh produce and makes it into juices, smoothies, and light lunches. They have a vision of “bringing a healthier, more transparent lifestyle platform to the market.” They were founded in 2010 and located in the Northeast, mostly in New York, but expanding to Connecticut, Massachusetts, and other states across the U.S.

Organic produce is not safer than conventional. Organic marketing campaigns often lead you believing that organic crops contain more nutrients and fewer chemicals than conventional—this is not necessarily true. The varying levels of nutritious compounds, like minerals and antioxidants, will depend on where and how it is grown due to the naturally occurring levels present in the respective soil.

There are no credible studies showing that people who eat organically grown food are more healthy than those eating only conventionally grown foods, but there is unquestionable evidence that those who include lots of fruits and vegetables in their diet have better health outcomes than those who do not.

Organic farmers use organic pesticides, some of which are even synthetically produced. In addition to soil type and climatic conditions, other factors such as insect burden and disease exposure also greatly influence the nutrient content of produce. A balanced diet rich in fruits and veggies is one of the most important things we can do for our health; whether the produce is organic or conventional should not matter!

Trust your farmers

D2D has written extensively about the use of GM technology. It is the most heavily tested food technology in history. There is no denying its safety, environmental sustainability, and how helpful it is to our farmers. As we learned when visiting Green Cay Farm, pesticide use can actually be reduced if genetically modified seeds were used as opposed to traditional seeds.

Juice Press, not only are you misleading the consumer on food safety, but also on the type of food they can find that is genetically modified. At the moment, there are only 10 genetically modified crops that have been approved in the United States. Of these ten crops, the only one you could possibly find on the menu at Juice Press is the non-browning apple. So to say we’d be drinking “genetically modified, rank s#*t-tasting, dead juice that smelled like fu#%ing poison” is, quite frankly, absolute bulls#*t!

And what’s even more disconcerting is the disservice this type of marketing does for safe, conventional farmers that use best practices to create healthy produce. When the D2D team visited Salinas Valley, CA, we were shown both conventional and organic practices and found very few differences between the two. In fact, many small scale farmers adopt both organic and conventional techniques in order to create a “best practices” approach that produces healthy crops without requiring the expensive organic certification. For example, Steve and Ingrid McMenamin of Versailles Farm use a hybrid of conventional and organic tools and techniques in order to produce a more flavorful crop. After visiting their farm and learning about the different technologies that are being used, we were excited to try their produce, not afraid of the small applications of pesticide.

As we saw with Stonyfield’s organic marketing blunder and Hunt’s misrepresentation of GM technology, fear-based marketing tactics only serve to spread misinformation. Juice Press, we ask you to stop creating fear about our food system—which is one of the safest in the world— and visit with some conventional farmers and learn about their farming practices before you misrepresent them as poison spraying, dead-food loving growers.

A Stop Sign for Obesity?

donuts fat obesity

We know it is important to eat well— but that doesn’t mean we don’t crave foods that aren’t good for us. When you’re hungry, bored, or feeling indulgent it is easy to wolf down the nearest food or treat available, despite the knowledge that it may not be very nutritious.

Obesity is a global health challenge that requires action.

25% of the world’s population is either overweight or obese— and eating too many empty calories has been a key contributor to this rising epidemic. In fact, the evidence is clear that if we exercised more, ate and drank less, and didn’t smoke, 40% of cancers and 75% of diabetes and cardiovascular diseases would be mitigated.

Is Labeling a Solution?

Over the past 10 years, studies have been performed to better understand the effectiveness of labeling for consumers. The results, thus far, have been mixed. Generally speaking, women are more likely than men to read labels. Additionally, consumers who did not exercise but read the labels on their food lost more weight than those who exercised but did not read the labels. Of course, the best health results occur if you check the labels on your food and exercise.

In 2016, the Journal of Public Health published a study that evaluated consumers’ knowledge and perception about food labels.  The study concluded what consumers care most about when purchasing food products is: “the global quality level rather than the nutritional values.” So, while nutritional labeling can be effective, overall it seems that a more aggressive approach is needed.

Traffic Alert! A Black Stop Sign?

In 2015, alarmed that 67% of their population was either overweight or obese, Chile began to take action. The Chilean government placed a mandate that all food companies put a black stop sign on the labels for food that were in excess of 275 calories, 400 milligrams of sodium, 10 grams of sugar, and/or 4 grams of saturated fats, per a 100-gram serving size. To put this into perspective, 1 serving of peanut M&M’s has 240 calories, 13g of fat, and 23g of sugar. This qualifies for two black stop signs!! The law also prevents companies from advertising to children those products that exceed the labeling requirements.

Stop signs on these cream-filled pastries warn consumers of high saturated fat, high sugar and high calories. A triple warning!

Is the labeling program effective?

The desired outcome is that these labels cause consumers to stop and think before purchasing and overeating, and ultimately help change eating patterns. Even though the label was just recently implemented, it has been reported that nearly 40% of Chilean citizens use the labels as a purchasing guide. Additionally, children are also said to be responding well to the logos.

“We have shown that a simple message and a symbol is enough to communicate that you should be consuming less of certain foods. There’s nothing misleading about a warning logo, and clearly, this is what worries the industry.” (Dr. Camila Corvalán, a nutritionist at the University of Chile who helped develop the food labels)

Some food companies are reformulating rather than labeling

Certainly, these labels are getting attention, but what is even more impactful is that, according to The Food and Beverage Association of Chile, this new labeling has caused food processing companies to take note of their products and reformulate them to meet healthier standards.

More than 1,500 products have been reformulated to avoid carrying the black stop sign. For example, Nestlé has taken the lead and reformulated 6,500 products, globally, for better health and nutrition. For instance, Acticol, their alternative milk product, has been reformulated to help control cholesterol and support heart health. According to the company, “two glasses a day can help reduce cholesterol levels by as much as 10% in 30 days.”

If Chile can continue to successfully decrease their obesity problem, this program would be deemed a success and serve as an example for other countries in need. In fact, other Central and South American countries are already taking notice. Mexico, Peru, Uruguay, Argentina, and Columbia are aiming to adopt the black stop sign labeling to help warn and educate their consumers about the risks associated with junk food.

Why aren’t more food companies labeling or reformulating their products?

Cost. Labeling costs are a steep proposition for food producers and have become a somewhat controversial topic. Food processing companies are not inclined to make costly labeling changes unless there are government mandates. In addition, many corporations will have to spend the R&D to make the same foods with the same taste…but with reduced ingredients. And from a government standpoint, officials are asking themselves if big brother needs to be in your lunchbox! It is clear that change is needed, but are labels the best solution?

Labeling can be misleading. For example, 100 grams of almonds contains more than 275 calories and would qualify for a black stop sign. But, almonds are a healthy snack that contains healthy fats and essential nutrients, such as Vitamin E and magnesium. So, D2D would argue that this should be exempt from such labeling!

What about youdo you read the labels on your food purchases? Would you pause and reconsider your food purchase if it had a black stop sign on it warning you of the high levels of sugar, salt, and fat? Or would you just buy it anyway and know it was a treat? Let the D2D team know on Facebook!

Genetic Engineering: The Future Insecticide?

farmer spraying strawberry fields

Last month, we invited our readers to take part in a survey conducted by Cornell University College of Agriculture and Life Science School students. The survey was part of a study on the perception of genetically modified insects used as a form of pest management in agriculture. These insects have the potential to combat crop insect pests without the use of pesticides and insecticides.

The survey had a total of 132 respondents. Most respondents completed the survey via social media or via the Dirt-to-Dinner email. The survey results show a wide acceptance of this type of genetic modification. Furthermore, the respondents support GE pest control over traditional pesticide methods. The results of the survey are below – thanks to our D2D readers who participated!

For more information on this study, please

visit https://shelton.entomology.cornell.edu/diamondbackmoth/diamondback-moth-project-atcornell-university-faq/

 

Milk and “Milk” Alternatives: Which one is right for you?

milk alternatives on a grocery store shelf

Since 2012, dairy milk sales have dropped 15% and non-dairy ‘milk’ sales have grown a whopping 61%. Yet, from a young age, we are told to drink our milk—that it will make our bones nice and strong! Milk is a nutrient-dense complete protein that is also rich in vitamins and minerals. So, why are people replacing milk in the first place? Lactose intolerance, dietary fads, and improved technologies all have spurred growth in the alternative milk market.

The alternative milk market now has more varieties than traditional milks. Packaged with colorful and enticing “fortified with” labels, it can be difficult to differentiate the nutritious value between all of the options. These alternative “milk” options include a variety of nut milks (almond, coconut, cashew, pistachio, hazelnut, etc.), legume-based milks (soy or pea), seed-based milks (hemp and flax) and cereal-based milks (rice or oat).

Because alternative milk options haven’t been around as long as milk, there are many mixed messages from both the media and food processing companies to shape our thoughts on these products one way or the other. And, as mindful consumers, we are constantly evaluating new options that may help to improve our health and eating habits.

The Market: Dairy and the Alternatives

According to Mintel Market Research, the dairy milk market was valued at $16.12 billion in 2017, a 15% decline since 2012. Comparatively, the non-dairy milk market is valued at $2.11 billion.  By 2023, the global dairy alternatives market is expected to reach $19.45 billion.

What our Dairy Farmers think…

The dairy industry is fighting against the misrepresentation of these new alternative ‘milk’ products.  Dairy farmers believe the labeling of these substitute products as “milk” is nutritionally misleading as they often have less protein, calcium, vitamins, and minerals than traditional milk and also contains added sugars. According to the FDA, the “milk” label means the product comes from a dairy producing animal. In fact, in a recent legal case, a California resident sued Blue Diamond for deceiving and confusing the customer with their labeling!

What does the FDA say?

The FDA has a Standard of identity for food, which protects the consumer by ensuring a label accurately reflects what is inside. For instance, ice cream must be called ice milk if it has less than 10 percent of butter fat. In the case of milk, the description is as follows: “Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk shall contain not less than 8 1/4 percent milk solids not fat and not less than 3 1/4 percent milk fat.”  In other words, milk comes from a dairy producing animal containing milk fats and solids –  and not a tree or plant!

Almond, Coconut, Pea, and Hemp…Oh my!

As previously mentioned, the non-dairy market has grown by 61% since 2012. Occupying the majority of the growth is almond milk, with 64% of the market share. This is followed by coconut and soy milk, which assume 12% and 13%, respectively. The almond milk industry alone is worth $5.36 billion and has a huge growth projection of $7.2 billion by 2020.

As the demand for milk substitutes continues to climb, there are more and more companies getting into the market. The French company Danone, whose brands include Dannon, Evian, and Bonafont, now includes Whitewave, the largest plant-based milk provider in the United States. Whitewave’s alternative milk products include Silk, SoDelicious, along with other plant-based food brands (Alpro & Vega). Other key players in the industry include Blue Diamond Growers (Almond Breeze), Eden Foods Inc., and Hain Celestial Group Inc. (Rice Dream, Almond Dream, Dream Blends). But, lets put their profitability into perspective— a jug of almond milk contains roughly 39 cents worth of almonds, plus filtered water and additives and it retails for $3.99+. No wonder there are so many players entering the market!

But why are we looking far and wide for healthy substitutes when milk itself is so nutrient-dense?

Compared to the alternative milk products, cow’s milk is the most well-balanced source of key nutrients like proteins, fats, and carbohydrates. Milk is a rich source of calcium and contains high levels of B Vitamins. It is also a complete protein, meaning it contains all 9 essential amino acids. And while many milk alternatives have some of the beneficial aspects of traditional dairy, they also lack in areas where milk exceeds, while also having sugar added to the product.

Soil Microbes in the Spotlight

magnifying glass showing soil microbes in soil

Microbes sustain life on earth. In fact, we live in their world! Microbes (also called microorganisms) grow and reproduce in and on your body, in soil and on rocks, within plant roots and on their leaves, in wetlands, oceans and fresh waterways, and even in space! Microbes decompose and recycle the dead; keep us healthy, make the oxygen we breathe, fix nitrogen, control pollution, are a source of renewable fuel, and feed the world!

microbiome is a community of microbes living in the same habitat.  Your gut microbiome, for instance, is specific to you, and the right balance of prebiotics and probiotics plays an important role in the digestion of food, metabolism, inflammation and immune function. (read our post: Your Second Brain: Gut Microbiota).

Likewise, soil microbiomes play a vital role in the health of plants. When a soil microbiome is alive with interacting bacteria, fungi, nematodes, and earthworms, plants are able to better absorb and hold water, nutrients, and minerals.

Microbes perform critical functions in soil food webs, such as decomposing organic materials, cycling nutrients, and improving soil structure. (USDA NRCS).

Did you know? Penicillin, tetracycline, and streptomycin are just a few of the several hundred antibiotics originating from soil microbes.

Video: The Living Soil: How Unseen Microbes Affect the Food We Eat

Harnessing the Power of Microbes

“Agriculture is the original biological technology, and the more we can learn to work with the soil microbiome, the more we can discover new ways to add value to farmers and return to its biological, and more sustainable, roots,” Jason Kelly, co-founder of Joyn Bio and CEO of Ginkgo Bioworks.

Microbes help plants fix nitrogen from the air for growth and maturity, absorb phosphorus for health and vigor, preserve water to shield from drought, or can protect a plant from fungal disease.

Ever wonder why plants are able to grow in the desert? The microbiome in and around the roots of that plant help it survive amidst drought and heat. Scientists can isolate these microbes and apply them to crops which face drought conditions. For example, Indigo Ag has developed microbial treated seeds for wheat to increase plant health in the face of water stress.

Reducing the application of nitrogen fertilizers is a high priority for sustainable farming. Nitrogen is necessary for plant growth and maturity but can have environmental downsides. Some plants, like legumes (peas, beans, and lentils), naturally “fix” nitrogen with the help of nitrogen-fixing bacteria. Scientists at Joyn Bio are engineering the DNA of the naturally nitrogen-fixing bacteria found in legumes to provide meaningful levels of nitrogen to other crops, such as corn, wheat, and rice.

The startup Pivot Bio focuses on enabling microbes to fix and supply more nitrogen to corn. In the future, their ON Technology™ will be used to provide crops with better access to phosphorus, potassium and other nutrients.

BioAg Alliance, representing the combined forces of Monsanto and Novozymes, creates microbial-based fertilizers, fungicides, and insecticides that help plants take up nutrients and defend against pests, disease, and weeds.

BASF, BayerBioWorksCertis, DowDuPont and SyngentaAgbiomeAgrinos ArystaLifeScience BioconsortiaMarrone Bio InnovationsPlant Impact and Valent BioSciences and Holganix are some of the other companies involved with agricultural microbial-based solutions for crop protection and enhancement.

The Agricultural Microbial Market is Booming

According to marketing research firm Research and Markets, this market is projected to reach $6.01 billion by 2022 from $3.09 billion in 2017. Additionally, since microbial crop protection poses fewer risks than conventional pesticides, the EPA generally requires less data and has shorter review times. This reduces the timeline to development by years and the cost of product development by millions of dollars.

“Nature’s toolbox of beneficial bacteria and fungi can help us produce healthier crops with higher yields while reducing the need for fertilizer and other chemicals.”Ejner Bech Jensen, Novozymes’ Vice President for BioAg Research.

Bringing Microbes Home — What does this mean to you?

If you maintain a lawn or a garden, you have hard-working soil microbes already as friendly neighbors! If any of these areas struggle with pests and diseases, there is most likely an imbalance in the soil microbiome. Look into soil micro biologicals to help you alleviate pest and disease pressure without the use of chemicals.

There Is No Such Thing As A Dirty Vegetable

growing cabbage in a field with mulch

Every year, the USDA does a pesticide ‘audit’ on U.S. produce, milk, and eggs. In response to USDA’s Pesticide Data Program report, the Environmental Working Group re-interprets the USDA data and maligns healthy produce. They identify the top fruits and vegetables that contained the highest amount of pesticide residue. This is otherwise known as their “dirty dozen.” On the list are some of the consumer’s favorite and healthiest foods: strawberries, spinach, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, potatoes, and bell peppers.

Pesticides are chemicals tactically applied to conventional and organic crops to protect from insects, rodents, weeds, and types of fungal growths. The use of pesticides must be documented by farmers and is regulated domestically by the U.S. Environmental Protection Agency and Food and Drug Administration and by government agencies worldwide.

The most recent Pesticide Data Program (PDP) report (2016 Annual Summary) was released on February 8th, 2018 and tested 10,365 samples from 600 distribution centers across 10 states over a two year period. The sampling consisted of 90% fresh and processed fruit and vegetable, 7% milk, and 3% egg samples. 81% of the samples came from the United States and 19% were imported. Following the testing, the USDA stated:

“The Summary shows more than 99.5 percent of the samples tested had pesticide residues well below benchmark levels established by the Environmental Protection Agency (EPA) and 22 percent had no detectable residue. The 2016 report includes data from over 10,000 samples, giving consumers confidence that the products they buy for their families are safe and wholesome.” (USDA)

Who should we trust?

Why is the Environmental Working Group claiming that 70% of the conventional crops tested were contaminated with pesticide residue? And what are their credentials?

The EWG is a non-profit organization with a history of passing off shady “science” as fact. Well-funded by the organic industry marketing partners with strong ties to Washington, D.C., they are known for releasing “scientific” analyses designed to make the public worry about tiny amounts of “toxic chemicals” in everyday items, from lipstick and sunscreen to vaccines, GMOs and food pesticide residues. In fact, a nickname for the group is “The Environmental Worrying Group.”

And to be clear, there were no independent tests performed by the EWG in response to the USDA Summary. They simply analyzed the USDA data to present their own claims, which seriously mislead consumers.

The USDA’s Pesticide Data Program consistently shows that 98-99 percent of the fruits and vegetables monitored do not exceed safety limits set by the EPA and, in most cases, the residues levels found are only a fraction of the allowable levels, well within safety limits.

A matter of skewing the numbers

It is no secret that pesticides are used in both organic and conventional agriculture. So, when the EWG says that 70% of the crops tested positive for pesticide residue, they are right! But what they fail to mention is that the levels of residue are at or below the acceptable tolerance.

To be sure, the EPA’s approval and registration process for pesticides, herbicides, and fungicides are very comprehensive and stringent. As part of that process, the EPA evaluates whether a chemical affects human health (hazard) and the levels that humans consume on food products (exposure) to assess the risk to human health and the environment for requested uses. Once a chemical is approved for use, there are very strict handling, application, and crop harvesting requirements. Additionally, in order to be extra cautious, the pesticide tolerance levels are set to include a wide margin of safety. In setting the tolerance level, the EPA determines the pesticide dose where no health effects were observed and then lowers that value by adding safety factors to address situations like susceptible populations such as children, the elderly, and immune-compromised consumers and other issues.

“The EPA requires pesticide manufacturers to conduct a whole battery of tests for initial registration and for registration renewal. The extensive and costly testing is conducted to determine toxicity on human health from dermal exposure, inhalation, and ingestion, and assesses human health outcomes related to reproduction, cancer, and organ systems. On the other hand, “natural” organic pesticides are not required to be tested for toxicity and have never received this level of assessment.”  – Susan Leaman, Vice President, iDecisionSciences, LLC

A 2011 analysis by the University of California, Davis stated, “the potential consumer risks from exposure to the most frequently detected pesticides on the ‘Dirty Dozen’ list of foods are negligible and cast doubts as to how consumers avoiding conventional forms of such produce items are improving their health status.”

As the findings stated, 99.54% of all residues were well below tolerance levels and 23% of samples had no detectable residue at all. This means our food is safe.

In the USDA report, 99.54% of 10,365 samples had pesticide levels at or below the allowed tolerance. 0.46% of these samples had elevated levels of pesticides. Calculating the math, 0.46% represents 48 samples out of 10,365.

Let’s take a look at strawberries, for example. Conventionally grown strawberries are one of the most frequently cited crops with respect to pesticide use. They are a permanent fixture at the top of EWG’s dirty dozen and often discussed in the news as being one of the most pesticide-contaminated crops. Of these 48 exceeded residue samples, 3 were strawberry samples that exceeded the EPA’s 0.50 ppm tolerance level. The exceeded samples were 0.89 ppm, 0.55 ppm, and 0.52 ppm. That’s less than 0.0001% over the EPA’s legal limit. To put this into perspective, 1 part per million is 1 grain of salt in an 8 oz. cup of sugar. And as we previously mentioned, the EPA tolerance levels leave a large margin for what is actually toxic to humans at high levels of consumption.

A woman can consume 454 servings of strawberries in one day without having any effect even if the strawberries have the highest pesticide residue recorded by the USDA. The same goes for the trace levels of pesticide present on conventionally grown spinach, which has caused quite a stir following the most recent EWG claims. The average female consumer can eat up to 774 servings of spinach in one day without experiencing any effects from pesticide residue present. See for yourself! Check out the pesticide residue calculator from SafeFruitsandVeggies.com

So, while it is true that this produce list had slightly higher pesticide residue than the other fruits and vegetables included in the study, this does not mean that they are not safe for consumption. The USDA performs these studies and reports their results to ensure the safety of our food supply, both domestic and imported, for U.S. consumers.

EWG damages farmers and misleads consumers

The reports organized by the EWG present conventionally grown produce in a terrible light. It makes the produce seem dangerous and the farmers that grow these fruits and vegetables sound negligent in their use of pesticides and in their stewardship of the land. It also leads the consumer to believe that organically grown produce is much safer. When in reality, there is growing concern over what has been dubbed the “the dirty organic dozen” in response to organic product recalls due to various food safety issues.

Additionally, two peer-reviewed studies have been conducted to measure the consumer damage that is done by the reports generated by the EWG. Both studies reported that fear-based marketing of produce discouraged consumers from buying any produce at all. This was particularly true with low-income consumers. Currently, only one in ten Americans eat enough fruits and veggies daily and fear-based marketing of produce only serves to discourage this already low number.

“After two decades of promoting and advancing the concept that popular and safe produce items are “dirty,” EWG should reassess this tactic and evaluate their role and responsibility in fear becoming a potential barrier to consumption.” (Safe Fruits and Veggies)

D2D on the Farm: Support Local Farms

Dirt-to-Dinner working at Versailles Farm

More and more mindful consumers are getting to know the farms in their area, attending farmers’ markets, and supporting local growers. And while connecting with farmers and understanding how your food is grown is important, dictating how a farmer should best grow their crops resembles a patient telling a doctor which medicines to prescribe! As a result, organic practices have been overemphasized and the use of genetically modified technology is very limited. The question remains: Is it clear to the consumer how safe conventionally grown fruits and vegetables actually are?

Does local mean organic?

There seems to be an inextricable link between local and organic produce. Consumers often assume when they are buying local, they are also buying organic. According to a survey done by Statista, 96% of those surveyed believe “local” means the produce was grown within 100 miles, 57% think that it is produced by a small business, and 44% believe it means natural or organic. As shown in the chart below, despite the lack of clarity around what “local” means, more and more consumers are visiting farmers’ markets to buy just that.

In reality, local does not mean organic— and there is nothing wrong with that. Despite this fact, there is a push for farmers to produce only organic crops for their local farmers’ markets. However, what the consumer doesn’t always realize is that both organic and conventional farmers have bugs, weeds, and weather issues. In order to get a good yield, farmers must utilize a variety of different tactics. Sometimes this includes pesticides, sometimes herbicides, and sometimes both. Farmers are concerned with soil and their local environments’ health.  When it comes to growing practices, it isn’t black or white. Yes, farmers are often classified as conventional or organic— but there is a lot more to it than that.

In fact, conventionally grown crops are often misrepresented and pitted against organic produce as the greater evil. As we’ve discussed on D2D, conventional farmers create safe, healthy, and affordable produce. But many consumers still believe that organic is healthier and more nutritious because it doesn’t require pesticides or herbicides. This impression is misguided. For instance, conventional farming practices have traditionally been held to a higher sanitation standard than organic farming, which sometimes uses improperly composted manure as opposed to more sanitary synthetic fertilizer. Or organic farmers may use copper sulfate as a fungicide and pesticide, which can be more toxic to the environment, including bees, than the conventional treatment of glyphosate.

The U.S. organic market reported a record $43.3 billion in sales in 2015 and shows no signs of slowing down. The organic food and beverage market is supposed to grow to $320.5 billion by 2050.  (Source: Organic Trade Association

As we learned on Green Cay Farm in Florida, there are many challenges that farmers face when growing crops. These include, but are not limited to, pest pressure and maintaining healthy soil. Sometimes, to deal with these challenges, a conventional input is better for the land, the farmer, and the crop.

Because there is less technology used in organic farming, inputs are more expensive. This drives up the price of the produce. One organic farmer stated, “it takes $1,800 to weed an acre of organic spinach compared to $150 an acre for conventional.” (Source: Genetic Literacy Project)

D2D discusses conventional farming practices with Nancy Roe of Green Cay Farm.

In the case of Green Cay Farm, genetically modified technology could have a significant impact on the quality and availability of their corn and squash crop and would ultimately increase the profits of the farm. As Nancy Roe told us, she would like to use GM seeds but that could negatively affect her CSA subscribers. If she were able to use genetically modified crops she could yield more on less land and apply 1/3 less pesticide to her crops.

Versailles Farm, in Connecticut, takes another approach. Here, the “French-intensive method” is used to grow a variety of lettuce crops, tomatoes, squash, cucumbers, peppers, edible flowers, and mushrooms. This approach combines conventional and organic inputs to produce roughly 12 acres of food on 1.5 acres of land!

Versailles Farm. The tightly packed rows using the French intensive method produces on 1.5 acres what would normally require 12 acres.

For Versailles Farm, “best practices” means fully utilizing new technologies like soil moisture sensors, irrigation sensors, and (if necessary) synthetic inputs based on detailed soil analyses. The owners, Steve and Ingrid McMenamin combine this with more old-time techniques, like the broad fork, which is a hand tool used to crack the soil before planting to allow oxygen in without disturbing the all-important microbiome of the soil web. They also grow companion plantings, like marigold flowers, nasturtium, lavender, and dill in order to naturally fight off pests. For example, lavender repels cabbage worms.  They can then harvest these companion plants for additional revenue. The bees are able to pollinate the flowers and create the honey made on the farm.

Versailles Farms grows thousands of marigolds in between crops. Acting as a companion plant this little flower is repelling insects, preventing fungus and keeping everybody healthy. Their roots contain thiophene which is toxic to certain nematodes, aphids, and beetles.  Marigolds also attract beneficial insects.

 

“We grow for flavor rather than compliance. Versailles Farm takes a best-practices approach in everything we do.  If organic has a best practice we use it. Same goes for conventional techniques.  Some may question how synthetic fertilizers affect the soil.  We use both organic and synthetic inputs.  We plant a cover crop and amend our soil with compost every year.  We spoon-feed our tomatoes with synthetics because they’re heavy feeders and the flavor is better.  Our soil is healthy and the worms are happy.” (Steve McMenamin, Versailles Farms)

Owners and farmers Ingrid and Steve McMenamin are responsible stewards of the land. They hold Versailles farm to the highest standards of plant culture, hygiene and flavor — they don’t feel compelled to adopt a purely organic regime in order to get a “badge.”

The health and quality of a farm’s land are extremely important to both conventional and organic farmers. If farmers don’t manage their inputs properly they are wasting money, negatively affecting their crops, and hurting overall profitability. We must trust both conventional and organic farmers to do what is right for their land given their seasonal challenges, pest threats, and growing conditions. Get to know your farmers, and you will be pleasantly surprised at the care they take of their land—even if they aren’t solely organic.

Successful farms are those who can marry the best techniques that are applicable to the crop, the soil, and the environment. It is not just one or the other – it can be both!

A big thank you to Steve and Ingrid McMenamin from Versailles Farms and Nancy Roe of Green Cay Farm and Farming Systems Research. 

China, Soybeans, Pork and the American Farmer

pig on a fence in front of a soybean field

As the $375 billion trade gap between the U.S. and China continues to widen, the Trump administration is calling China to the table for unfair trade practices, currency manipulation, intellectual property theft and posing a threat to national security. Sticking to his “America First” message, the administration is engaged in a chess match of retaliatory measures with the Chinese government, with each government threatening tariffs on a wide range of goods. U.S. and global markets have been rattled, and U.S. farmers are stuck in the middle.

Source: Barron’s

Chinese officials announced proposed tariffs on imports of 128 U.S. agricultural products from pork and soybeans to apples, strawberries, and almonds. The total value of these diverse products equals $3 billion to the American farmer.

Most notably, the Chinese have threatened to put a 25% tariff on American pork and soybeans and thus these exports are receiving the most media attention. This has created tremendous unease and uncertainty with U.S. farmers, who are already operating on thin margins. This means that for every dollar sold of American pork or soybeans, it will cost the Chinese buyer $1.25. And as a result, we are worried that the Chinese could look to other countries to buy the same product.

But these proposed tariffs are not entirely surprising. When a country wants to retaliate with trade tariffs they will strategically aim for a vulnerable product. Not to mention, China knows how critical American farmers are to President Trump’s voter base and will do their best to ‘rattle their cages’ to create political uncertainty.

Tim Burrack, a soybean farmer from Iowa, wrote on the Global Farmer Network the effect of potential tariffs:

“This week the price of hogs dropped $12 for every pig I sell.  A few mornings ago, soybeans were down 40 cents a bushel – a $1.7 billion loss to the value of U.S. soybeans.  And if I want to make new capital purchases of machinery or grain bins—anything made with steel or aluminum—I’ll have to pay a higher amount.”

Trade is important to American farmers and America

U.S. agricultural exports totaled $140.5 billion in fiscal 2017, up nearly $11 billion from the previous year to the third-highest level on record. The question is not whether trade tensions and trade wars will adversely affect that track record.  The only question is, “how much?”  At D2D, we have previously explored the effects of beef trade around the world as well as the benefits of NAFTA, which we encourage you to read as well.

Why Pork?

China is both the largest pork producer and pork consumer in the world— they consume a LOT of pig products! Keep in mind, they have 1.4 billion mouths to feed! That is 1 billion more people than the U.S. And they must do this on roughly the same amount of land. 65% of the meat they consume is pork. Additionally, China has a rising middle class that is able to afford to eat more protein. As you can see, their pork consumption and GDP per capita is expected to continue.

Large Chinese producers and smaller hog farmers raise 97% of the pork to feed their population, but they look to the European Union, the United States, and Canada to round out the remaining 3%. Approximately 1% of their imports come from the U.S. – equaling roughly 496 thousand metric tons worth $1.1 billion. China is our second largest pork export destination, after Mexico. (The United States sold 801 thousand metric tons to Mexico, which speaks to the importance of NAFTA.) However, the higher price of U.S. pork could force China to turn to the European Union and Canada – at the detriment of American pork farmers.

“The United States is a reliable supplier of pork products to China, and this decision will have an immediate impact on U.S. producers and exporters, as well as our customers in China. We are hopeful that the additional duties can be rescinded quickly so that U.S. pork can again compete on a level playing field with pork from other exporting countries.” – Dan Halstrom, Meat Export Federation President and CEO.

Why Soybeans?

China’s proposed tariffs on U.S. soybeans is also significant, albeit a bit different. Soybeans are linked to pork production as they are integral to feeding and growing approximately 435 million pigs. There are more pigs in China than people in the U.S.! Pigs need soybean meal because it has the highest protein concentration of any oilseeds or grains. Soybeans are one of those perfect foods. It has a complete range of amino acids, more than other proteins, and more protein than pork, milk, or eggs. Protein is needed in order to grow to the pig farmer’s goal of almost two pounds a day.

Soybeans are made into soybean meal (80%) to feed to animals or make into soybean oil and biodiesel (20%) for cooking and fuel. China imports its soybeans from the United States, Brazil, and Argentina. The United States is the world’s largest soybean producer and the largest exporter just ahead of Brazil and Argentina. Over the years, U.S. farmers have shipped massive quantities of soybeans to China, Japan, Mexico, Taiwan, even the European Union. As the world eats more protein, more soybeans are expected as well.

Tariffs could make the U.S. less competitive

While the United States is the largest soybean producer, we are not always the lowest cost producer. Brazil and Argentina operate with 11-28% lower costs because of cheaper land and lower capital costs. Adding a 25% tariff on our soybeans makes the U.S. even less competitive. On top of all that, the past five years have been wonderful growing seasons, which has produced a surplus of soybean crops, and this inevitably lowers the selling price.

However, fortunately for the U.S., China needs a lot of soybeans and they can’t get them all from Brazil and Argentina because the volume is not enough as they are in the Southern Hemisphere – at the opposite time of harvest in the Northern Hemisphere.

In the long run, a tariff on soybeans would stand to hurt China more than the U.S., because China will always need soybean meal for their pigs. Despite market volatility, unless the Chinese stop eating pork, U.S. soybeans will be needed in China.

Many factors affect the price of soybeans. Break even for farmers varies but is generally from $8.50/bushel – $9.00/bushel.