Pesticide Soup or Healthy Bone Broth?

     

           

       OR          

It is really important to make bone broth from pasture-raised animals. Recent studies show glyphosate accumulates in the bone marrow, joints and some of the protein  (such as collagen) of the animal ^1,2, 3. Most of the feed given to animals raised in the conventional farming system is from crops heavily sprayed with pesticides that contain glyphosate.  Cooking the bones of animals to make broth will extract the glyphosate from the bones into your broth, creating a pot of pesticide soup.  Therefore it is important to only cook or consume bone broth from organic or pasture-raised animals. I prefer pasture raised animals because they are out in the sun and eat a diet their system is designed to process, therefore providing a full nutrient profile. 

            Glyphosate also gets passed on to consumers through packaged foods, meats, or gelatin. Consumers eating a diet heavy in meats from conventionally raised animals or processed foods are often unaware of the glyphosate intake in their diet. Glyphosate, an active ingredient in roundup, which is a heavily used pesticide on GMO crops, is linked to manganese depletion in plants and animals ⁴. Manganese depletion for humans is associated with gut dysbiosis, autism, Alzheimer's disease (AD), depression, anxiety syndrome, Parkinson's disease (PD) and prion diseases ^4–6. The use of glyphosate has increased 100 fold since 1970 in response to the glyphosate-resistant weeds and GMO glyphosate tolerant crops. As a result of the increased application, misunderstood half-life, and drift, glyphosate contamination is not only found in our food but also in drinking water sources, precipitation, and air, especially near farming communities⁷.  

Society's largest access to meat has toxins in the form of pesticides.  Do you think if all our meat  consisted of healthy fats, and proteins and was free of stress, that in time it would impact the health of society? Imagine if all we sold was healthy meat and produce!

Definitions:

Conventional farming (industrial agriculture): Farms that grow or raise food using synthetic chemical fertilizers, pesticides, herbicides and genetically modified organisms.

Conventional Meat:  Meat raised in Concentrated Animal feed Operations (CAFO) and Factory farms.  Animals are raised in confined spaces and fed a diet different from their natural diet, consisting of commodity crops (high yield variety crops (HYV), and GMO crops. The animals live in conditions that increase disease and stress, which require antibiotics and often are fed hormones to increase production.

Pasture-raised animals: animals are raised in living conditions accommodating their natural behaviors, living outdoors in the sun and eating food that their bodies are adapted to digesting.  For example chickens eat worms and insects, cows eat fresh grass and other plants. 

                        

Organic meat: animals are raised in living conditions accommodating their natural behaviors when possible, not administered antibiotics or hormones and fed 100% organic feed and forage except items included in the list* of allowed synthetics for food production and livestock.  

*the list is constantly changing and can be found Under Title 7 → Subtitle B → Chapter I → Subchapter M → Part 205 → Subpart B → §205.601 or §205.603. 

References:

1.        Prasad S, Srivastava S, Singh M, Shukla Y. Clastogenic Effects of Glyphosate in Bone Marrow Cells of Swiss Albino Mice. J Toxicol. 2009;2009:1-6. doi:10.1155/2009/308985.

2.        Philipp Schledorn MK. Detection of Glyphosate Residues in Animals and Humans. J Environ Anal Toxicol. 2014;4(2). doi:10.4172/2161-0525.1000210.

3.        Seneff S. Glyphosate in Collagen: Widespread Consequences. Wise Tradit. 2016;17(4):34-40.

4.        Samsel A, Seneff S. Glyphosate, pathways to modern diseases III: Manganese, neurological diseases, and associated pathologies. Surg Neurol Int. 2015;6(1):45. doi:10.4103/2152-7806.153876.

5.        Chorfa A, Bétemps D, Morignat E, et al. Specific pesticide-dependent increases in α-synuclein levels in human neuroblastoma (SH-SY5Y) and melanoma (SK-MEL-2) cell lines. Toxicol Sci. 2013;133(2):289-297. doi:10.1093/toxsci/kft076.

6.        Seneff S, Swanson N, Li C. Aluminum and Glyphosate Can Synergistically Induce Pineal Gland Pathology : Connection to Gut Dysbiosis and Neurological Disease. Agric Sci. 2015;6(January):42-70. doi:10.4236/as.2015.61005.

7.        Myers JP, Antoniou MN, Blumberg B, et al. Concerns over use of glyphosate-based herbicides and risks associated with exposures: a consensus statement. Environ Health. 2016;15(1):19. doi:10.1186/s12940-016-0117-0.

How food is grown, harvested, and distributed plays a critical role in the nutrients delivered to the consumer.  

Industrial agriculture grows food in depleted soil that is supplemented with chemical fertilizers and sprayed with chemical pesticides. The food is harvested before it is ripe, takes 5–14 days to reach consumers, and is typically limited to a few crop varieties ¹. 

Plants grown in fertile soil have more nutrients in the edible parts of the plant than those grown in infertile soil ^2–4. For example, peas grown in fertile soil contained three times more zinc than those grown in infertile soil, and wheat contained five times more selenium ^3–5.

Produce grown with pesticides may not develop a natural defense system which can act as beneficial phytochemicals to us, such as isothiocyanates, present in broccoli ^6,7. 

A fruit or vegetable separated from the vine or stem (the plant) before it is ripe will begin to decline before reaching its full nutrient profile. Once a fruit or vegetable is harvested, it continues to respire resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage ⁸. One study found carotenoid levels increase with ripening ⁹. Vine-ripe tomatoes have higher levels of lycopene, beta-carotene, and soluble fiber than tomatoes ripened off the vine ¹⁰. 

Maximizing the nutrient output of farming systems calls for a shift in the type of food that’s grown as well as how it’s grown, harvested and distributed. A focus on growing more nutrient-dense crops in place of the high value staple crops necessitates a shift in the current industrial farming practices^4,11. The concept of nutrition-sensitive agriculture, described by Jaenicke and Virchow (2013), aims to “narrow the gap between available and accessible food and the food needed for a healthy and balanced diet for all people” (p.679). Research focused on nutrition-sensitive agriculture shows how sustainable agriculture supports the goal of nutrient-dense food while assuring the stability of the system ^4,12,13. 

Sustainably grown food has less toxins, nitrates, and does not use chemical pesticides or fertilizers. Therefore, consumption of sustainable foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria ^14–16.

How can our shopping habits support nutrition sensitive agriculture?

1.        Ramberg J, Mcanalley B. From the Farm to the Kitchen Table : A Review of the Nutrient Losses in Foods. 2002;3(5):1-12. https://www.kwikwap.co.za/health/docs/From the Farm to the Kitchen.pdf.

2.        Lauer F, Prost K, Gerlach R, et al. Organic fertilization and sufficient nutrient status in prehistoric agriculture? - Indications from multi-proxy analyses of archaeological topsoil relicts. PLoS One. 2014;9(9). doi:10.1371/journal.pone.0106244.

3.        Zuo Y, Zhang F. Soil and crop management strategies to prevent iron deficiency in crops. Plant Soil. 2011;339(1):83-95. doi:10.1007/s11104-010-0566-0.

4.        Miller DD, Welch RM. Food system strategies for preventing micronutrient malnutrition.Food Policy. 2013;42:115-128. doi:10.1016/j.foodpol.2013.06.008.

5.        Welch RM, Graham RD. Breeding crops for enhanced micronutrient content. Plant Soil. 2002;245(1):205-214. doi:10.1023/A:1020668100330.

6.        Mattson MP. Hormesis and disease resistance: activation of cellular stress response pathways. Hum Exp Toxicol. 2008;27(2):155-162. doi:10.1177/0960327107083417.

7.        Hayes DP, Hayes DP. Nutritional hormesis. Eur J Clin Nutr. 2006;61(2):147-159. doi:1602507 [pii] 10.1038/sj.ejcn.1602507.

8.        Rickman JC, Barrett DM, Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric. 2007;87(2):930–944. doi:10.1002/jsfa.

9.        Skrede G. Freezing Effects on Food Quality. (Jeremiah LE E, ed.). New York: Marcel Dekker, Inc.,; 1996. https://www.crcpress.com/Freezing-Effects-on-Food-Quality/eremiah/p/book/9780824793500.

10.      Arias R, Lee TC, Specca D, Janes H. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. J Food Sci. 2000;65(3):545-548. doi:10.1111/j.1365-2621.2000.tb16045.x.

11.      Welch RM, Graham RD. A New Paradigm for World Agriculture: Productive, Sustainable and Nutritious Food Systems to Meet Human Needs. Dev Bull. 1999;49:29-32. doi:10.1177/156482650002100404.

12.      Jaenicke H, Virchow D. Entry points into a nutrition-sensitive agriculture. Food Secur. 2013;5(5):679-692. doi:10.1007/s12571-013-0293-5.

13.      Keding GB, Schneider K, Jordan I. Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets. Food Secur. 2013;5(6). doi:10.1007/s12571-013-0312-6.

14.      Maggio A, De Pascale S, Paradiso R, Barbieri G. Quality and nutritional value of vegetables from organic and conventional farming. Sci Hortic (Amsterdam). 2013;164:532-539. doi:10.1016/j.scienta.2013.10.005.

15.      Smith-spangler C, Brandeau ML, Hunter GE, et al. Annals of Internal Medicine | Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review. 2012;(May 2011). http://annals.org/article.aspx?articleid=1355685.

16.      Herencia JF, García-Galavís P a., Dorado JAR, Maqueda C. Comparison of nutritional quality of the crops grown in an organic and conventional fertilized soil. Sci Hortic (Amsterdam). 2011;129(4):882-888. doi:10.1016/j.scienta.2011.04.008.

Nutrition Sensitive Agriculture

How food is grown, harvested, and distributed plays a critical role in the nutrients delivered to the consumer.  

Industrial agriculture grows food in depleted soil that is supplemented with chemical fertilizers and sprayed with chemical pesticides. The food is harvested before it is ripe, takes 5–14 days to reach consumers, and is typically limited to a few crop varieties ¹. 

Plants grown in fertile soil have more nutrients in the edible parts of the plant than those grown in infertile soil ^2–4. For example, peas grown in fertile soil contained three times more zinc than those grown in infertile soil, and wheat contained five times more selenium ^3–5.

Produce grown with pesticides may not develop a natural defense system which can act as beneficial phytochemicals to us, such as isothiocyanates, present in broccoli ^6,7. 

A fruit or vegetable separated from the vine or stem (the plant) before it is ripe will begin to decline before reaching its full nutrient profile. Once a fruit or vegetable is harvested, it continues to respire resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage ⁸. One study found carotenoid levels increase with ripening ⁹. Vine-ripe tomatoes have higher levels of lycopene, beta-carotene, and soluble fiber than tomatoes ripened off the vine ¹⁰. 

Maximizing the nutrient output of farming systems calls for a shift in the type of food that’s grown as well as how it’s grown, harvested and distributed. A focus on growing more nutrient-dense crops in place of the high value staple crops necessitates a shift in the current industrial farming practices^4,11. The concept of nutrition-sensitive agriculture, described by Jaenicke and Virchow (2013), aims to “narrow the gap between available and accessible food and the food needed for a healthy and balanced diet for all people” (p.679). Research focused on nutrition-sensitive agriculture shows how sustainable agriculture supports the goal of nutrient-dense food while assuring the stability of the system ^4,12,13. 

Sustainably grown food has less toxins, nitrates, and does not use chemical pesticides or fertilizers. Therefore, consumption of sustainable foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria ^14–16.

How can our shopping habits support nutrition sensitive agriculture?

1.        Ramberg J, Mcanalley B. From the Farm to the Kitchen Table : A Review of the Nutrient Losses in Foods. 2002;3(5):1-12. https://www.kwikwap.co.za/health/docs/From the Farm to the Kitchen.pdf.

2.        Lauer F, Prost K, Gerlach R, et al. Organic fertilization and sufficient nutrient status in prehistoric agriculture? - Indications from multi-proxy analyses of archaeological topsoil relicts. PLoS One. 2014;9(9). doi:10.1371/journal.pone.0106244.

3.        Zuo Y, Zhang F. Soil and crop management strategies to prevent iron deficiency in crops. Plant Soil. 2011;339(1):83-95. doi:10.1007/s11104-010-0566-0.

4.        Miller DD, Welch RM. Food system strategies for preventing micronutrient malnutrition.Food Policy. 2013;42:115-128. doi:10.1016/j.foodpol.2013.06.008.

5.        Welch RM, Graham RD. Breeding crops for enhanced micronutrient content. Plant Soil. 2002;245(1):205-214. doi:10.1023/A:1020668100330.

6.        Mattson MP. Hormesis and disease resistance: activation of cellular stress response pathways. Hum Exp Toxicol. 2008;27(2):155-162. doi:10.1177/0960327107083417.

7.        Hayes DP, Hayes DP. Nutritional hormesis. Eur J Clin Nutr. 2006;61(2):147-159. doi:1602507 [pii] 10.1038/sj.ejcn.1602507.

8.        Rickman JC, Barrett DM, Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric. 2007;87(2):930–944. doi:10.1002/jsfa.

9.        Skrede G. Freezing Effects on Food Quality. (Jeremiah LE E, ed.). New York: Marcel Dekker, Inc.,; 1996. https://www.crcpress.com/Freezing-Effects-on-Food-Quality/eremiah/p/book/9780824793500.

10.      Arias R, Lee TC, Specca D, Janes H. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. J Food Sci. 2000;65(3):545-548. doi:10.1111/j.1365-2621.2000.tb16045.x.

11.      Welch RM, Graham RD. A New Paradigm for World Agriculture: Productive, Sustainable and Nutritious Food Systems to Meet Human Needs. Dev Bull. 1999;49:29-32. doi:10.1177/156482650002100404.

12.      Jaenicke H, Virchow D. Entry points into a nutrition-sensitive agriculture. Food Secur. 2013;5(5):679-692. doi:10.1007/s12571-013-0293-5.

13.      Keding GB, Schneider K, Jordan I. Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets. Food Secur. 2013;5(6). doi:10.1007/s12571-013-0312-6.

14.      Maggio A, De Pascale S, Paradiso R, Barbieri G. Quality and nutritional value of vegetables from organic and conventional farming. Sci Hortic (Amsterdam). 2013;164:532-539. doi:10.1016/j.scienta.2013.10.005.

15.      Smith-spangler C, Brandeau ML, Hunter GE, et al. Annals of Internal Medicine | Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review. 2012;(May 2011). http://annals.org/article.aspx?articleid=1355685.

16.      Herencia JF, García-Galavís P a., Dorado JAR, Maqueda C. Comparison of nutritional quality of the crops grown in an organic and conventional fertilized soil. Sci Hortic (Amsterdam). 2011;129(4):882-888. doi:10.1016/j.scienta.2011.04.008.

Navigating the Food System

We may spend a lot of time, effort and money to purchase “healthy” food while in truth this food may not actually be any different than the less expensive counterpart.

When shopping today, it is not easy to know if the food you are buying is what you think. Or it might be hard to find food that meets your needs. There are numerous certifications on food labels that are suppose to help us decipher difference in the food we buy. Yet some just add to the confusing, often misleading our purchase choice.  

BEWARE NOT ALL LABELS ARE MEANINGFUL

For example, we might buy free range eggs which gives us the image of chickens running around outside in grassy  fields. However, Free range animals can live in conditions such as these:

And may have access to outdoor conditions like this

In order for an egg to develop the health benefits, a chicken needs to be in the sun, eating grass and insects. The label only specifies that animals have access to an outdoor area. It does not specify the conditions of the area or how often the animal has access. 

Did you know that our organic certification allows some synthetics and the use of vaccines from genetically modified organisms? 

I shop at the farmers market for most of my food so I can have a direct conversation about how my food was grown or raised. I can also save money buying food that is grown sustainably but may not have the organic certification. In the News and Articles link is a list of questions to ask vendors at the farmers market to find “clean” food. See How to Shop at the Farmers Market Guide. 

To find clean food that cannot be purchased at the farmers market: 

• Know what you want (non-gmo, no pesticides or chemical fertilizers, nothing artificial…)
• Understand the terms, labels and certifications 
• Greener choices is a great web-site to help you find meaningful labels
• Call a company and ask them about their practices
• Use the Buycott app (a free app that you use to scan items as you shop)

When I buy eggs in the grocery store, I am looking for pasture raised eggs such as those provided by Vital Farms.  Some of the certifications I look for are Animal Welfare Approved, American Grassfed and B Corporation. 

Diverting Food Waste Can Contribute to a More Sustainable Food System

It is estimated that 30-40% of the total food supply is wasted (1,2).Food waste occurs in many areas of the supply line, from farm to consumer. Waste can occur due to aesthetics or spoilage at the farm, retail, or consumer level. Hidden aspect of food waste include the use of the resources needed to grow and distribute the food. Food is the single largest component of U.S. municipal solid waste(2). If food loss was reduced by just 15 percent we could feed more than 25 million Americans (2). Triple- bottom-line approaches (success is measured using people, planet and profit as the bottom line) to managing the food system can improve supply efficiency and increase food security. Some current actions that can help reduce food waste.

• Get the most out of your fresh produce: Wash fresh produce in Vinegar water solution to remove harmful bacteria that causes it to spoil faster.  See Episode 1
• Source ugly/imperfect produce: https://www.imperfectproduce.com , http://www.endfoodwaste.org/united-states.html
• Backyard Harvest: Find or start a program to help harvest wasted fruit in neighborhoods https://cityheartblog.wordpress.com/2016/12/17/harvest-partners-lb/ https://foodforward.org
• Share excess food with your neighbor
• Compost Food Wast
• Right Portion Size

What ideas do you have that can help reduce food waste in your home, and community?

Did you know the Good Samaritan Law, allows organizations to safely donate food to non-profit organizations that then donate it to food banks instead of throwing in the landfill?

References

1.        Buzby JC, Farah-Wells H, Hyman J. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States. SSRN Electron J [Internet]. 2014;1–2. Available from: http://www.ssrn.com/abstract=2501659

2.        Gunders D. Wasted : How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill Author. 2012;(august).