First, fat was the dietary bad guy. We were warned back in the 1980s to cut back on eggs, meat and full-fat dairy to avoid heart disease. So we started eating more bread, rice and pasta and fat-free snacks. But we got sicker and fatter. Now sugar is the bad guy. Contributor Jill Eisen explores the complex, and sometimes contradictory, science of nutrition — and tries to find clarity amidst the thicket of studies and ambiguous research.
There’s also a great list of research references and a reading list at the link, for more information.
Shelburne Farms – A working farm that produces many products (including furniture), strives to be sustainable, and best of all, has an educational mandate.
Shelburne Farms began a rebirth in 1972, when family descendants founded a nonprofit organization of the same name, dedicated to conservation education. For 40 years, the organization has offered educational opportunities for children of all ages to learn about sustainability and their connections to the natural and agricultural world. As stewards of the property, the nonprofit has placed much of the land under conservation easements, and preserved and rehabilitated the buildings to new uses. In 2001 the property became a National Historic Landmark.
Ramen pork broth is famously milky white, and I wanted a way to make the broth without having to go through the trouble of blanching and scrubbing the bones, then keeping the broth at a rolling boil until it was done. I’ve found a way to do it without, yet get the milkyness and extract the full flavour of the bones. Here’s how I do it.
3 lbs pork bones*
10 L water*
Place the bones on a sheet pan, spread out so they’re not all touching. Turn on the oven broiler and put the pan on the rack about 10″ or so below the top heater element. Roast the pork bones in the oven under the broiler until they are nicely browned on all sides. This takes about 30-45 minutes, turning the bones over about halfway through.
Put the bones in a large stock pot and fill it up with water. Bring the pot of water and bones to a boil, then reduce to a simmer or even slightly less. Cover the pot and let it cook for 10-20 hours. I do this over two overnight sessions, leaving the bones and water to cool down in the pot during the day.
Once the broth is finished cooking, there will be a good layer of fat on the top of the golden yellow broth. Skim off the fat into a blender, and place another 2-4 cups of the broth into the blender.
Blend the broth and fat on high or max for one (1) minute. The resulting liquid in the blender will be milky white and bubbly.
Pour the blender mixture back into the stock pot with the rest of the broth and mix it all together.
Strain broth out using a sieve (I don’t bother to use a cheesecloth/fine mesh sieve/tea towel) to remove the larger chunks of meat and bone. Add the broth to soups, drink it plain with a few pinches of salt, or use it to accompany your favourite soup noodles.
* This is the ratio I generally use. Feel free to use more or fewer bones to the amount of water.
I keep coming back to this food documentary series by Liza de Guia, Food Curated. I go away for a while, and then come back and binge watch a whole bunch of the short stories. Glad there’s a new video out – the previous one was from Dec 2014.
GE crops and foods derived from them are tested in three ways: animal testing, compositional analysis, and aller-genicity testing and prediction. Although the design and analysis of many animal-feeding studies were not optimal, the many available animal experimental studies taken together provided reasonable evidence that animals were not harmed by eating foods derived from GE crops. Data on the nutrient and chemical composition of a GE plant compared to a similar non-GE variety of the crop some-times show statistically signiﬁcant differences in nutrient and chemical composition, but the differences have been considered to fall within the range of naturally occurring variation found in currently available non-GE crops.
Many people are concerned that GE food consumption may lead to higher incidence of speciﬁc health problems including cancer, obesity, gastrointestinal tract illnesses, kidney disease, and disorders such as autism spectrum and allergies. In the absence of long-term, case-controlled studies to examine some hypotheses, the committee examined epidemiological datasets over time from the United States and Canada, where GE food has been consumed since the late 1990s, and similar datasets from the United Kingdom and western Europe, where GE food is not widely consumed. No pattern of differences was found among countries in speciﬁc health problems after the introduction of GE foods in the 1990s.
The vast majority of data on microbiomes across science is still mostly coming from people in the U.S., Canada and Europe, and having too narrow a sample of the population means we could be looking at the proverbial trees when what we need to understand is the whole forest.
Much of what we know about gut microbiomes is biased towards what can be easily measured – the guts of people in the western world. I’d take articles touting the benefits of this or that diet on gut microbiome with a grain of salt.
I went into one of those in detail here, and after looking into the case that it makes, I am willing to dismiss out of hand anything else Seneff has to say on the subject. It’s that bad. You will hear that “MIT researchers” have “proven” that glyphosate does X and Y and Z, and that this work is “published in peer-reviewed journals”, but nothing like that is true. Seneff has done no actual studies on glyphosate; she doesn’t work in a lab. Those papers are rehashes of stuff from the literature, piles of speculation and dot-connecting, and they’re invariably published in low-quality pay-to-play journals that do little or no actual refereeing of their contents. And their content is yet another problem – as shown in that link above, the paper that goes on and on about glyphosate’s effect on gut bacteria does not manage to cite any of the papers that have studied. . .glyphosate effects on bacteria. It not only doesn’t cite them, it seems to pretend that this research does not even exist, probably because all these papers contradict the fundamental ideas that Seneff’s tower of speculation is built on. She’s going around now saying that half of all children are going to be autistic (because of glyphosate), and that it’s also a root cause of not only cancer, but Alzheimer’s and a whole list of other diseases. If your knowledge of glyphosate’s toxicology comes only from reading the Seneff papers, I feel pity for you, because you have a lot of work ahead of you if you want to actually understand anything about it.
In considering the risk of cancer due to glyphosate, he compares it to the recent articles on bacon/cured meats and risks of cancer:
…that’s basically what happened recently with the IARC and its announcement on bacon being a cause of cancer. Under real-world conditions, eating a normal amount of bacon raise your risk of colorectal cancer by an amount too small to consider. But it does appear to be raising it by a reproducible, measurable amount, and therefore bacon (and other processed meats) are in the IARC’s category 1
And the conclusion:
So that’s the state of the art: there is, from what I can see, nothing very clearly linking glyphosate to human cancer. There’s certainly room for more evidence to come in, though, and it looks like we’re going to need it, because this is a topic that’s never going to go away until we have more data.