Friday, May 21, 2010

My Food Pyramid

"mypyramid.gov" is a USDA approved website that tailors the nutritional requirements for a given person by asking them questions about their daily activities and body type. This allows for an individual to further understand the amount of nutrients and the type of nutrients they need more or less of. Get your food pyramid profile today!

Read more!

What Raised the World Market Food Price?

There has been a steady increase in the international price of food, but from 2007-2008, and in 2009, there were a huge increases in the prices for rice and other labor intensive crops. This was due to a mixture of a shortage of rice and biofuels.

Speculation on the biofuels market lead to a devastating increase in crops which carried over to the transportation/shipping industries as well. The increase of oil prices and the decline of the US dollar on the currency market also contributed to an increase in world market food prices.

Though there is not a direct link to speculation and biofuels raising the price, it was a chain of events (oil prices, rice shortages, and speculation on a failure) that caused the catastrophic increases.

References:

http://www.voxeu.org/index.php?q=node/1437
www.answers.com/topic/food-supply-and-the-global-food-market
http://www.stanford.edu/group/FRI/indonesia/documents/foodpolicy/chapt4.fm.html
http://www.marketoracle.co.uk/Article8573.html

Read more!

Is Soy Milk Harmful to Men?

It is known that soy contains a plant type of estrogen (phytoestrogen...which has the chemical name isoflavin), but is it powerful enough to change a man's reproductive make-up?

NO

A study was conducted that involved giving men 40mg of soy isovlavins for 2 consecutive months. There was no change in their level of serum sex hormones or testicle volume. Soy does not effeminize men. Testosterone levels change with the consumption of given foods (meat-eaters have a higher amount of testosterone than vegans/vegetarians). Meat-eaters are also more prone to having higher cholesterol than vegans/vegetarians. Vegetarians and vegans are within the normal range of testosterone levels and using an unhealthy standard is not the way to measure testosterone levels.

Soy milk has also been found to reduce some of the estrogen producing hormones in women, which fights against breast cancer!

So all in all, it is safe to consume soy for both men and women.

References:

http://www.soymilkquick.com/shouldmenworry.php
http://soynutrition.com/SoyHealth/SoyMyths.html?gclid=CMixpJjp46ECFQpLbQodT22EJQ
http://www.buzzle.com/articles/soy-milk-estrogen.html

Read more!

Wednesday, May 19, 2010

USDA Approved Diet Not What it Seems

In the 1950s, the USDA created an easy to follow chart that would educate individuals what nutrients to eat and what foods provided them. The "food pyramid" is the product of the USDA, the meat packing and milk industries. Key marketing and lobbying made this a possibility.

The meat packing industry and milk factories got together and devised a plan to increase sales. Adult mammals usually do not consume milk after their juvenile stage of life.

Cereal was introduced in the American diet as a means of alleviating constipation. The traditional "American Breakfast" (eggs, pancakes, toast, sausage, etc) was fine for farmhands and farmer's families alike. After the majority of the American population shifted from the farm life in the late 19th century, the lack of physical activity and water inside of the high starch diet resulted in constipation.

High fiber cereal was not only produced to stop constipation, but was also to increase the sales of milk. The meat packing industry also managed to incorporate meat into every meal. It has been found that the average serving for meat should be no more than 3 ounces or about the size of a deck of playing cards. Both the meat packing and dairy industries colluded to create this ingenious marketing scheme.

What can we do about it?

One can educate themselves about the proper nutrient intake for their given body type.

Read more!

Is Hand Sanitizer Really Safe?

Many of us think that hand sanitizer is an easy way to clean our hands. the bottle states that it is about 98% rubbing alcohol, and it removes germs instantly. Though this is true, it is facilitating the increase of strength of bacteria.

The same issues that hospitals were only known to have are now prevalent in the day to day. By over using soap, weaker bacteria have died off and stronger bacteria have survived. It may come to a point when hand sanitizer is no longer effective due to overuse.

What should we do to prevent this?

It is better to actually use soap and water. It does not have to be anti-bacterial soap, as that is adding to the problem of super bacteria. One must wash their hands for at least 20 seconds as well. anti-bacterial soap has to be used for appropriate situations and not everyday use.

Though hand sanitizer may make one feel like they are getting themselves clean, the long run has to be taken into consideration.

Read more!

Thursday, April 29, 2010

Sustainable Restaurants in Berkeley

Here is a list of Restaurants in Berkeley that use majority local and organic ingredients in food:

Bobby G's Pizza
Saul's Restaurant
Alameda Marketplace
Bread Workshop
Cafe Gratitude
Venus
Minako Organic Japanese Restaurant
Razan Organic Kitchen
Chez Panisse
Thai Delight Cuisine

And so much more!

Sustainable eateries not only fuel the local economy, but they also provide for a fresher, more environmentally sound meal. Just explore the streets of Berkeley for even more sustainable eateries.

Read more!

Saturday, March 13, 2010

What Really is Yellow #5?

Yellow No. 5, also known as tartrazine, is an FD&C (approved for use in food, drugs, and cosmetics) coloring dye commonly used to give various foods (such as beverages, candy, and ice cream) a bright lemon yellow color. It has long been deemed safe by the Food and Drug Administration. It has also been in use since 1916. The FDA's established acceptable daily intake [ADI] for tartrazine is 5.0 milligrams per kilogram of body weight per day, which is about .01 ounces for a 132-pound person.

There are some artificial food colorings that are banned, such as Orange #1, Red #3, Red #2, and Yellow #4. Blue #1, Blue #2, Green #3, and Yellow #6 could hurt you but scientist aren't positive yet if they actually do.

“One dye, yellow #5, also known as tartrazine, must be specifically listed if it is an ingredient. It is used in many different food products and medications. In susceptible individuals it can cause symptoms such as bronchospasms and hives. Also, some aspirin-intolerant people can have cross-reactions to tartrazine such as asthma attacks, hives, and, rarely, anaphylaxis. Some of this is discussed in an American Academy of Pediatrics policy statement entitled, " 'Inactive' Ingredients in Pharmaceutical Products" at http://www.aap.org/policy/re9706.html.

Food coloring is a part of our everyday lives, and we should become more knowledgeable of what is in our food and how our food is processed. Not all of the things in food are good, not all of the things in food are bad. It is a matter of making oneself aware so that they can make informed decisions.

References:

http://www.megaheart.com/foodlabels-definitions.html
http://www.healingwell.com/library/allergies/kaemmerer5.asp
http://aappolicy.aappublications.org/
http://www.drrapp.com./

Read more!

How does what we eat effect us?

How does what we eat effect us?

We all have to eat, but what we choose to eat greatly effects our health, mood, and ability to get through the day. Food activates enzymes that perform varying functions in our bodies. A cheeseburger and fries will digest differently from a carrot, as will purely liquid foods.

Since our intestines are not designed to eat a primarily meat diet, meat is not efficiently processed, and often takes DAYS to fully digest. That's right, DAYS. The sluggish feeling that one may feel from eating large quantities of meat in one sitting is due to the blood circulating to the stomach and intestines so that the nutrients can be carried throughout the blood stream. Though this happens with every food, the duration that is necessary for the meat to digest is longer and quite taxing on the digestive system. Meat does not need to be completely expelled from ones diet, but eating smaller quantities of meat aid its digestion.

Food activates certain genes as well. Genes that prompt more fat producing cells because of a energy rich diet can be neutralized by a change in diet. Humans need fat, sugar, and a myriad of other basic and complex energy sources to survive, but it is a matter of moderation and healthier food choices. The following articles address the following issues:

http://www.sciencedaily.com/releases/2009/11/091130121433.htm

http://www.obesitydiscussion.com/forums/scientific-obesity-studies/timing-food-consumption-activates-genes-2850.html

http://genecarehealth.com/http:/genecarehealth.com/planning-your-diet-through-gene-type/super-foods-that-activate-antioxidant-genes/

Food can also activate genes that promote longevity. Antioxidant rich foods (blueberries, acai fruit, etc) will promote the production of cells.

For more information on this topic, science journals are also the way to go! The main message, EAT A WELL ROUNDED, HEALTHY DIET!

Read more!

Saturday, March 6, 2010

East Bay Gardens

The East Bay is loaded with community gardens, it's just a matter of looking for them. The website: http://www.eastbaygarden.com/ has a easy to navigate website so take a break from work or studying and explore what the East Bay has to offer!

Volunteers are always needed to keep many of these community gardens running. If you're interested in helping, visit their websites or locations and sign up!

Read more!

Sunday, February 28, 2010

Where’s the good food at?

All over various farmers markets in the Bay Area!

There are a lot of different factors when choosing a farmers market: Is there one close by? How do I get to the farmers market? Is it going to be expensive? What is going to be there? What is in season?

The San Francisco Chronicle's website (http://www.sfgate.com/food/farmersmarkets/) provides a list of farmer's markets in the bay area as well as their days and hours of operation. The following websites are good sources of information for finding out the seasonality of fruits and vegetables.

http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.fieldtoplate.com/guide.php
http://www.sustainablechoices.stanford.edu/actions_at_the_store/seasonalproduce.html

The benefit of buying fruits and vegetables in season is that they will more often than not be cheaper than fruits out of season. They also taste incredibly better! Farmers market vendors are also open to negotiation-an advantage for cash-strapped college students!

Read more!

Monday, February 15, 2010

Food Recalls

Have you ever checked out the FDA food recall list? The Food and Drug Administration posts food recalls issued across the country at the following website: (http://www.fda.gov/safety/recalls/default.htm).

On the 12th day in February, there were already 13 recalls for this month. This is problematic and says a lot about food production in America. Since the barnyard became industrialized, farms have become stockyards and the quality of fresh and quality-produced food has rapidly declined.
How can we get food production companies to be more diligent when regulating their production processes?

Congress needs to hold food production farms and companies accountable for their business practices. American citizens need to demand farming practices go back to quality-focused efforts.
What can you do? The first, and simplest, step you can take is by simply refusing to buy factory-farm products and spreading the word to your friends and family. Buy seasonal and local. You can also buy organic when possible. Farms that are all-organic are more eco-minded than their chemically-centric counterparts. And most importantly, educate yourself and try to develop a stronger relationship with the food you eat.

Read more!

Thursday, January 28, 2010

Tray-Less Wins!

Sustainability Intern Calculates 16% Waste Reduction
Students returning from Winter break probably noticed something missing from the DC's. The 16% reduction in food waste calculated during Tray-Less nights in October, as well as a show of student support for tray-less dining, persuaded Cal Dining to remove trays from Crossroads, Cafe 3, and Clark Kerr this semester.


The study, conducted by Dining Sustainability Intern Jenna Kingkade, involved weighing the compost bins at Crossroads during three tray-less nights and one regular night. The average ounces of food-waste per student was calculated on all nights and analyzed to calculate the total waste reduction. 


The decision to go tray-less marks a win for the DSEC program, which began campaigning for tray-less dining last year, as well as the Residence Hall Association, which worked hard in the Fall to educate students and garner their support for tray-less dining. 


Removing the trays is expected to result in substantial energy, water and cost savings as well as food waste reduction. Statistics on these savings may be available at a later date. In the meantime, students who choose to stick with the tray-less program can be satisfied that they are contributing to a healthier planet.  

Read more!