I have never been a vegitarian (okay maybe once when I was in high school...and for a week) and I certainly have never tried being vegan. I see these trends as being the result of the affluent western culture that most of us enjoy. Much poorer countries do not get to pick and choose what they eat because they have so little food. There are no vegans in third world Africa. Still, I was listening to a radio report on what goes into our food...or rather what is fed to our food...and it really turned my stomach. After hearing everything about mad cow and e-coli in our spinach and pesticides, chemicals, and genetically modified food, how does one determine what is safe and healthy and what will give us cancer in ten years? It is even worth the fight when looking at the environment and the toxins that we breathe in every day? Should I say screw it and eat a piece of chicken that might have been fed other chickens and animal blood? How does one know fact from fiction?...other than going to a farm and seeing for myself. Is any one else as frustrated as I am?
Forums » Health & Wellness » Nutrition
Fear of chemicals
(4 posts)-
Posted 9 months ago #
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There's a great book that been recommended by multiple members called "In Defense of Food", check out this thread here:
http://sweat365.com/forum/topic/318
Personally, I think you can try... but you can't get to worried about it.
I am trying to do this mantra: "Eat food. Mostly Plants. Not too much."
I also like the idea of "Shake the hand that feeds you." which basically boils down to, try to eat food that came from a local farmers market or suppliers.
Posted 9 months ago # -
I also agree with Brad and suggest checking out Michael Pollan's book. He gives some practical suggestions that are say 'guidelines' but not rules. He understands not all people have access to farm markets or super fresh food, but just gives you ways to modify your eating.
I just signed up for a CSA (community supported agriculture). From May-Oct I can pick up my 'share' of produce from my local farm for a few paid in advance. I found it through http://www.localharvest.com
Best of luck... it really can be yucky what we eat today, but it's all about finding a balance you can live with.
Posted 8 months ago # -
Before I get into my post I'd like to preface it with the fact that I have a masters degree in food science and nutrition and I have work in the food industry- dealing a lot with food regulations and laws.
First- you have to keep in mind our ability to detect disease has greatly improved. While it seems like e.coli etc.. is more prevalent, part of it may be that we can detect it better. Our food is cleaner, more fully tested and held to higher standard than it ever has been.
In the United States (and most developed countries) we are not allowed to feed animals other animals tissue. This ban has been in place for over 8 years. For those animals treated with antibiotics they are segregated from the herd/flock and not allowed into the food supply until they have passed from their system.
The goverment sets guidelines for amount of pestisides residue allowed on foods and it has been found that many "organic" products have similar levels of residues due to run off. All foods can have pestiside reside and bacteria. Food safety recommendation say to reduce your risk, get foods as whole as possible and wash them before cutting.
Data shows preservatives in moderation are OK, but personally I don't know if moderation includes daily consumption. Preservatives such as citric acid and rosemary oil are naturally derived and found in common foods we eat. I try to lean more toward natural preservatives just because I think it is better safe than sorry.
I believe they key is moderation and good food handling practices (wash your fruits/veggies, prevent cross contamination, and cook your meats).
Posted 8 months ago #
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