More reasons to be vegetarians

[Guest guest]

These are from Uniion of Concerned Scientists

 

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1. Pigs engineered to make their own omega-3 fatty acids

Pigs have been engineered with roundworm genes to produce heart-healthy

long-chain omega-3s, beneficial fatty acids that are primarily found in fish and

normally not present in pork. Researchers from several universities collaborated

to first genetically engineer and then clone five pigs, according to an article

in The New York Times. Much additional research will be needed to establish that

the meat provides the desired nutrients and is safe. Until the Food and Drug

Administration provides a comprehensive program for the oversight of engineered

and cloned animals, the omega-3 pig has no clear path to the marketplace and is

unlikely to be commercialized. Meanwhile, in Canada, non-engineered omega-3 pork

is already on the market - from pigs that have been fed a diet high in flaxseed

and vitamins. Read the article in The New York Times (free registration

required), or read about the Canadian pigs.

 

2. Arsenic in your chicken

Many chicken products sold in the United States are contaminated with arsenic, a

known carcinogen, according to a new report by the Institute for Agriculture and

Trade Policy. Investigators found arsenic in half of 155 samples from

supermarkets and in all 90 samples from fast-food restaurants. All the samples

were below the tolerance level set by the Food and Drug Administration.

According to the report, arsenic is legally fed to an estimated 70 percent of

broiler chickens to kill parasites and promote growth. Its use on poultry farms

causes environmental contamination when soils are fertilized with chicken manure

containing arsenic, and when other animals are fed chicken litter containing

arsenic. Arsenic is not allowed in organic chickens, and Tyson, the nation's

largest chicken producer, claims not to use it. Read the report here or read

about chicken and arsenic in The New York Times (free registration required). To

find producers who claim not to feed their chickens

additives such as arsenic and antibiotics, visit the Eat Well Guide.

 

3. Organic diets lower pesticide levels in the body

Eating an organic diet can dramatically lower pesticide levels in the body,

according to a study that measured organophosphates in children, conducted by

scientists from Emory University, the University of Washington, and the Centers

for Disease Control and Prevention. Initially all 23 children were eating a

conventional diet, and urine samples from all of them contained metabolites of

the common pesticides malathion and chlorpyrifos. Then the children switched to

an organic diet, and the pesticides in their urine dropped to undetectable

levels. When the children returned to a conventional diet, the pesticide levels

went back up. Read the study in Environmental Health Perspectives.

 

4. Vegetables are less nutritious than they were 50 years ago

The amounts of key nutrients like protein, calcium, phosphorus, iron, riboflavin

and vitamin C in vegetables have noticeably declined over the past 50 years,

according to data collected by the U.S. Department of Agriculture. Declines were

six percent for protein, 15 percent for iron, 20 percent for vitamin C, and 38

percent for riboflavin. Today's commonly grown vegetable varieties may be less

nutritious than the varieties grown 50 years ago because they have been

selectively bred for fast growth and high production, which leaves them less

time to acquire nutrients. Read about the findings in The Seattle

Post-Intelligencer, or read the study abstract.

 

5. How organic is your dairy?

A national survey by the Cornucopia Institute ranked 68 organic dairy brands

according to how well they follow organic farming practices and ethics. The

survey found that most name-brand organic dairy producers follow acceptable

legal and ethical standards, but a fifth of organic milk is produced by factory

farms that tend to skirt organic standards and to employ practices that are

detrimental to animal welfare and human health, such as keeping cows confined in

feedlots and buying replacement cows from conventional operations. Brands that

earned a high rating, like Organic Valley, maintained 100 percent control over

their own milk supply, gave animals access to pasture, and reared their own

replacement cows. Brands that earned low marks, like Horizon or Aurora, bought

much of their milk from factory farm contractors or unknown sources, and were

not open with customers about their practices. See how your favorite brand

measures up. In a related story, shareholders of Dean

Foods, the parent company of Horizon, filed a resolution to review the

company's sourcing of raw milk because they were concerned that Horizon was

violating organic standards. Click here to read more.

 

6. Grub book celebrates sustainable food

A new book called Grub: Ideas for an Urban Organic Kitchen celebrates " grub " –

local, sustainable food produced in a socially just manner. Written by Anna

Lappé, best-selling author and speaker, and Bryant Terry, long-time food

activist and chef, the book includes recipes, menus, and inspiration for getting

involved in local campaigns to promote food justice. Learn more or to see the

schedule for book tour appearances here.

 

 

 

 

 

 

 

 

 

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