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Berkeley Bans Candy, Sugary Drinks, and Junk Food at the Checkout Aisle
The city of Berkeley, California continues its quest to make its residents healthier, becoming the first city in the United States to ban sugary candy, sodas, and other junk foods from the checkout aisle. The banned food items are those with 5 grams of added sugars and 200 milligrams of sodium, chewing gum and mints with added sugars, and beverages with added sugars or artificial sweeteners.
Placement of unhealthy snacks near a register increases the likelihood that customers will purchase these foods and drinks when willpower is weak at the end of a long shopping trip…It’s not a ban, it’s a nudge. Stores can still sell candy and soda, just not at your child’s eye level in the checkout.”
The unanimously passed ordinance will go into effect in March of 2021. Grocery stores affected will include Safeway, Monterey Market, Whole Foods, and Berkeley Bowl.
This is not the first time that Berkeley has taken a stand against sugary products. Last time it was sodas and sugary beverages, as Berkeley became the first city in the U.S. to implement a soda tax in 2014. That tax proved to be successful, as residents in affected areas reported drinking 52% fewer servings of sugary drinks. The city of Berkeley clearly wants to continue to offer its residents healthier options.
A Review of the New Netflix Documentary, “Kiss The Ground”
Kiss The Ground is a new Netflix documentary narrated by Woody Harrelson. The documentary is all about the importance of soil, and more specifically, how we can take care of the soil so the soil will take care of us. The documentary talks about the U.S.’s long history of destroying the soil and what we can do to fix it.
After Wood Harrelson starts the narration, the film opens on Ray Archuleta, a certified soil scientist. Ray travels around the country and teaches farmers the importance of no-till farming practices. He talks about the importance of the soil, and more specifically, the importance of carbon-rich soil. Ray sets the scene for the film to talk about the importance of regenerative agriculture and the importance of giving back to the soil, as well as how to spread the message.
The documentary also touches on the importance of eating food to feed your gut and the importance of getting the good microbes from the soil into your gut. And of course, you really can’t talk about the damage done to the soil without mentioning pesticides and GMOs. It’s a vicious cycle, says Harrelson. “The more tilling that’s done the weaker the soil gets, and the more compelled farmers feel to use chemical sprays”.
Field corn, our most common crop in the U.S., is genetically modified and sprayed with glyphosate. Glyphosate is known to cause cancer and is so overused it’s found its way into our drinking water. Three pounds of toxic chemicals are sprayed per person onto or food, each year.
“A big reason these chemicals make us sick is because just as toxic chemicals kill the microbes in the soil, they kill the microbes in our bodies.”
As is pointed out in the documentary, our topsoil in its current condition has about 60 harvests left, and if that doesn’t terrify you, then you’re not paying enough attention. After going through the history of the damage we’ve done, the documentary establishes an important message: It’s not too late. They dive into regenerative practices that feed the earth, sustainable farming, the importance of cover crops, the importance of composting, and so much more.
From the damage done by the Dust Bowl to the German Scientist who originally invented pesticides, to the importance of the bacteria in our soil, I’d say the documentary does a pretty good job of covering the history of soil degradation and informing viewers as to why it’s so important that we fix this problem.
Even you’re pretty well versed with our current environmental crisis, this documentary is still worth a watch. The documentary covers a lot of ground (no pun intended). The way the film covers the importance of taking care of the Earth with how it relates to taking care of our own bodies is something that is not often seen in more mainstream content. I couldn’t even begin to cover all the important points made in the documentary in one review. The film reminded us of how important it is that we keep working to achieve a better, cleaner Earth.
Kiss The Ground is available on Netflix. If the film or even this article has inspired you to learn more about what you can to do help, from a health perspective, we recommend eating as clean as possible. By focusing on gut health, and eating an organic, diverse diet, you can do more than just improve your own health, you can improve the health of the Earth.
Glyphosate Isn’t Even the Worst Thing in Roundup
Much of the uproar surrounding the herbicide has focused on the active ingredient, glyphosate. But for glyphosate to penetrate plant cells, it needs an adjuvant. If you’re familiar with vaccine adjuvants like mercury or aluminum, you probably have a sinking feeling in your gut. And guess what?
You’re right!
Say hello to polyethoxylated tallow amine or polyoxyethyleneamine (POEA). POEA is derived from tallow, or animal fat (usually beef or sheep). It’s a detergent that constitutes 15% of Roundup formulations, and it’s one of the reasons roundup works as well as it does. When glyphosate-based products that don’t contain an ethoxylated tallow amine (ETA) formulation are used, water is more easily able to wash the herbicide off the plant. This renders the formula 6% effective.
So why would farmers have to do without that extra 6% effectiveness? Easy answer there – the European Union banned POEAs in 2016. In their scientific assessment, the European Food Safety Agency (EFSA) said,
Therefore the exposure assessment for operators, workers, bystanders, residents and consumers could not be performed. Compared to glyphosate, a higher toxicity of the POE-tallowamine was observed on all endpoints investigated.”
As a result, human poisoning with this herbicide is not with the active ingredient alone but with complex and variable mixtures. Therefore, It is difficult to separate the toxicity of glyphosate from that of the formulation as a whole or to determine the contribution of surfactants to overall toxicity. Experimental studies suggest that the toxicity of the surfactant, polyoxyethyleneamine (POEA), is greater than the toxicity of glyphosate alone and commercial formulations alone.”
To be clear, POEA and other similarly formulated adjuvants are more toxic than glyphosate, yet regulators have no way of measuring how much exposure you’ve had because it isn’t the formula’s active ingredient. Yet studies that were done on fish and aquatic animals have found that Roundup formulations are significantly more toxic than glyphosate alone. Original Roundup was 10-40 times more toxic than glyphosate alone in fish species and 10-50 times more toxic in frogs. A fruit fly study in January 2020 found that fruit flies exposed to less than lethal amounts of both Roundup Concentrate Plus and POEA had decreased fertility.
POEA isn’t the active ingredient in Roundup, which is the reasoning used to explain why this substance has not been tested to the extent glyphosate has been. All that companies need to do is provide documentation saying an ingredient doesn’t kill weeds or insects for regulating agencies to see no need to ask for safety studies. Much of media coverage of the dangers of Roundup has focused on glyphosate because it has been labeled a probable carcinogen by a major worldwide health organization. What would POEAs be labeled if regulators actually looked into it?
Scientists from Australia and China recently released a study examining the effectiveness of CRISPR gene editing in rice plants. The developers involved in the project attempted to approve the yield of already high-yield rice by disrupting a semi-dwarfing gene in the plant (SD1). While the scientists used small gene inserts and deletions in the genome to accomplish this, analysis in the study published in the Journal of Genetics and Genomics found large insertions, deletions, and rearrangements in the rice’s DNA.
Given these findings, the likelihood of unpredictable changes in multiple gene functions leading to altered biochemistry in gene-edited food plants, with consequent health risks (toxicity, allergenicity) is very real.”
In addition to the large and unpredicted insertions and deletions, the CRISPR rice did not show an increased yield. The plants were reduced in height, but scientists were not able to achieve their second goal.
New Study Links Consumption of Fermented Vegetables to Low COVID-19 Mortality Rates
Through researching the relationship between diet and COVID-19 death rates, researchers have found a positive correlation between the consumption of fermented food and COVID-19 mortality rates.
Although aspects such as age structure, the timing of interventions, employment type, and housing conditions are likely to be the most relevant factors, other potentially relevant factors such as nutrition should not be overlooked, say Bousquet and colleagues.
The study, which was conducted by Jean Bousquet, looked at COVID-19 mortality rates based on data from the Johns Hopkins Coronavirus Resource Center. For information on fermented food consumption, researchers looked at the Comprehensive European Food consumption Database to assess the consumption of different fermented foods from each European country.
The study found that “For each gram per day increase in the average national consumption of fermented vegetables, the risk for COVID-19 mortality fell by 35.4%.” Of all the fermented foods, only fermented vegetables made a significant impact on mortality rates. The study looked at the consumption of a variety of different fermented foods, including vegetables, milk, yogurt, sour milk, and pickled/marinated vegetables.
Researchers believe that changes in the microbiota, fueled by less fermented foods and less diversity, may contribute to increased spread or severity of COVID-19.
FDA Needs To Reconsider GMO Salmon Approval, Says Federal Judge
The Food and Drug Administration approved biotechnology company AquaBounty’s application to make and sell genetically engineered salmon in 2015, and now a federal judge is on the verge of ordering the government agency to take another look. U.S. District Judge Vince Chhabria is presiding over a case filed by the Center for Food Safety against the salmon’s approval, and he expressed concerns on Tuesday that the FDA’s approval of the salmon could inspire AquaBounty to expand their AquaAdvantage salmon program without fully considering the ecological impacts of it.
I’m not saying it opens the floodgates or sets the standards, but perhaps it pushes us in a direction and future agency action will likely be informed by this agency action…Shouldn’t the FDA in this case have considered the fact that this was the first such facility and future decisions would be building on this facility?”
The AquaAdvantage salmon is the first genetically engineered food animal that the FDA has approved for raising and selling. The fish is a genetic mix of an ocean pout and Pacific Chinook salmon, a combination that leads to higher growth hormone in the blood. The company plans to breed the salmon at a hatchery on Prince Edward Island in Canada before moving the eggs to their facility in Indiana.
When the agency completed their assessment of the salmon, they listed the salmon as having “no significant impact,” and Department of Justice attorney Marissa Piropato said that…
AquaBounty has no guarantee that the FDA is going to accept whatever comes down the pike…”
Environmental groups have a different take on the approval and current impact status of the modified salmon that echoed Judge Chhabria sentiments. The treatment and regulation of the AquaBounty salmon sets the precedent for the future of gentically engineered food animals.
Whatever they do here is going to inform the approval for those other applications and is going to inform what the FDA does for all GE animals going forward…If the analysis they are doing here is inadequate that means it’s never going to be enough. It’s not going to get better.”
Earthjustice attorney Brettny Hardy
New Study Shows your Avocado Oil May Not Be Pure
A new study in the journal Food Control shows that the avocado oil you purchased may not be 100% pure avocado oil. Like with olive oil the standards are not widely regulated and some comapnies are ripping off health-conscious customers. Scientists analyzed 22 different kinds of commercially available avocado oil to find that 15 had gone rancid before their sell-by date, while six were likely cut with large quantities of cheaper oils.
The study found that many of the oils labeled extra virgin and refined were adulterated with other oils, and 82% of oils went bad before their expiration date, indicating they were of poor quality. Three out of the 22 oils tested were almost 100% adulterated with other oils, like soybean oil. Co-author of the study, Selina Wang said some adulteration was expected but not at such a high level.
When an oil is exposed to oxygen, peroxides and other oxidation products form, thereby giving the oil undesirable odors and flavors. While not as conspicuous as the FFA values, the trend toward high oxidation was also evident. In other words, many of the oils were rancid well before their “best by” date.
Oil is considered authentic when no other additives or oils are added, and the contents of the oil match the label. Oil quality is determined by the extraction process, the quality of the raw food, storage of the oil, and the hydrolysis of the fruit and oxidation of the oil. Many of the oils tested were of low quality. This could explain some of the quality issues as this oil may have improper storage or extreme processing conditions, and the fruit used to make the oil could potentially be rotten or damaged.
Healthy levels of free fatty acidity (FFA) for avocado oil is between 0.1 and 0.055%. Three of the 22 oils sampled had FFA around 2.5%, with extra virgin oils having FFA levels ranging from 0.03%-2.69%, the average being 1.31%. The avocado oils tested also showed high levels of vitamin E content which can suggest that soybean oil may have been added.