The Delicious Truth

Jack LaLanne: Uphill or Downhill?

2012-02-17T08:48:00.001-05:00

We missed our monthly dose of Jack LaLanne last month, but this snippet is a doozy; I love the cutting-edge graphics Jack employs in his Miss Sitter vs. Miss Doer anecdote. Seriously, LaLanne's message is right on, even if delivered via smoke signals or semaphore flags.

(If you are receiving The Delicious Truth via email, click here to watch the video.)

Have a nice holiday weekend.

Superb Advice for Limiting TV Time, from Mindful Life

2012-02-16T09:23:00.004-05:00

Big Food has been aggressively marketing to children on television for decades, and, as I wrote about last month, the problem is now firmly entrenched online.

Here's an email I received yesterday from Mindful Life, "which provides brain-based solutions for today’s families as they try to manage the stresses of modern day parenting." Mindful Life's newsletters provide expert advice on a host of subjects (click here to subscribe), and yesterday's on television time highlights the dangers of television viewing and offers practical solutions.

As I know from many of my clients, getting our kids unhooked from junk food is difficult to do. I think following Mindful Life's advice in regard to limiting television time represents an important first step:

This time of year the lure of a warm couch, some hot cocoa, and a little TV time can often sound much more appealing than wrestling with your little ones to get them out the door, bundled for the cold winter weather.

Well, if your little one seems inattentive, demanding, anxious and down right bratty, the TV may be somewhat to blame.

According to research, the harmful effects of television viewing include difficulties with attention, aggression, worse performance in school, obesity, requests for advertised foods, and cultivation of materialistic values.

While the American Academy of Pediatrics recommends that children over the age of two watch no more than 1 to 2 hours of television a day, a recent study shows that even a short period of time watching the wrong kind of show can have detrimental effects.

A group of 4-year-old children were the subject of a study published in the medical journal Pediatrics in September 2011. These 60 children were randomly assigned into three groups: one group watched SpongeBob Square Pants, the second group watched the slower-paced Caillou, and the third group was told to draw. They watched or drew for just nine minutes, and then they took mental function tests. The kids who watched SpongeBob did significantly worse on the tests than the other two groups.

The study shows that even very short-term exposure to this fast paced, over-stimulating television can cause measurable learning deficits. Common sense tells us that more exposure is likely to cause longer-lasting problems.

For young children time spent watching TV affects the way their brains are developing. Children need adequate time with caregivers, time for creative play, and opportunities to interact with peers in order to develop the higher level thinking areas of the brain. Time spent in front of the TV stimulates the areas of the brain related to the stress response, creating a more reactive, impulsive and inattentive child.

Here are a few things to keep in mind when you find yourself reaching for the remote:

1) Do a TV cleanse. Unplug the cable for a week and see what it feels like. Replacing TV time with a little Pandora can change the entire feel of your house. Your kids will get along much better too!

2) Not all screen time is equal. Be mindful of what your kids are watching. If there is no educational value, if it isn't on PBS (for kids under 6), and if it gives you a headache, chances are your kids should not be watching it.

3) If they are going to watch, watch with them. Studies show when parents watch television with their children and reinforce educational aspects of the shows it improves the quality of the learning experience for the child.

4) Keep the TV out of their bedrooms. Children with TVs in their bedrooms are 1.3 times more likely to be overweight, and it becomes much more difficult to monitor what they watch. Keep all screen media (TVs & computers) in a central living area.

I'm the first to admit that there are days where nothing sounds better than to curl up on my couch in front of a movie, but it is important to be intentional about the role TV plays in your home. Block certain channels, watch together, or eliminate it all together.

You might be amazed by the creativity that emerges on the brink of boredom!

Kristen Race, Ph.D.
President & Founder
Mindful Life

McDonald's Begins Move Away from Sow Crates

2012-02-15T07:47:00.004-05:00

The commercial feedlots and industrial farms where we grow most of the cattle, chickens and pigs we use for food are not pretty sights, or sites. Overcrowding, poor nutrition, lack of exercise are just some of the issues, all of which compromise the heath of the animals and the environment. This degradation, in turn, effects us.

A step toward improvement, though, emanated from McDonald's on Monday. According to an article ("McDonald’s Set to Phase Out Suppliers’ Use of Sow Crates") in yesterday's New York Times,

"The McDonald’s Corporation said on Monday that it would begin working with its pork suppliers to phase out the use of so-called gestational crates, the tiny stalls in which sows are housed while pregnant.

"Animal rights advocates have singled out the crates, known as sow stalls, as inhumane, and several states have moved to ban or restrict their use not only in pork production, but also in the production of eggs and veal.

“'McDonald’s believes gestation stalls are not a sustainable production system for the future,' Dan Gorsky, senior vice president for supply chain management for McDonald’s North America, said in a statement. 'There are alternatives we think are better for the welfare of sows.”'

"At a little more than 2 feet by 7 feet, sow stalls are too small for a pregnant pig to turn around. Being confined in a stationary position for the four months of an average pregnancy leads to a variety of health problems, including urinary tract infections, weakened bone structures, overgrown hooves and mental stress, according to animal rights advocates.

"About 60 to 70 percent of the more than five million breeding sows in the United States are kept in the crates."

For a great analysis of the importance of this decision, click here to read Mark Bittman's column ("OMG: McDonald's Does the Right Thing") that appears in the Times' online edition today.

"The effect on the industry will be huge, because in the world of big-time meat supply, there are two kinds of producers: those who sell to McDonald’s and those wish they could.

"Switching from gestation crates to group sow housing is more labor- and capital-intensive, requiring changes that will take money and time, so an 18-month turnaround is unrealistic. But it’s likely that within a few years gestation crates will be history for most pork producers, and that’s a major victory."

Our Voices Heard by Senator Boxer & Rep. DeFazio!

2012-02-14T08:51:00.009-05:00

I'm sure some people read yesterday's post about people power and offered a resounding yawn. That's fine, but for those who were intrigued, here's a real life example of how collective action by regular people can make a difference.

As I mentioned, over 600,000 people have signed the petition that's the focus of the Just Label It! campaign, which demands labeling of foods with genetically modified organisms (GMOs). And you know what happened when 600,000 people took a couple minutes to participate in the process?

The Center for Food Safety, which filed the petition to the FDA and is spearheading the campaign, reports that "Senator Barbara Boxer (CA) and Representative Peter DeFazio (OR) have authored a bicameral Congressional letter in support of our legal petition and will be urging their fellow Members on Capitol Hill to sign onto their letter."

Click here to read the entire letter; it's really amazing to think what we've created. Here's the first paragraph:

"As Americans we pride ourselves on our freedoms. Some of these freedoms strike at the most personal level, such as the freedom to choose what we eat and feed our families. However, our free and open markets can only be strong when they are accountable and transparent. When Americans are not provided accurate and essential information about the products they purchase they do not have the freedom to make choices. That is why we urge you to join us in support of a recent legal petition filed on behalf of over 400 organizations and businesses to urge the Food and Drug Administration (FDA) to require clear labeling of genetically engineered (GE) foods."

The next step? Emailing (and calling) our senators and representatives to urge them to sign on to the Boxer-DeFazio letter. The Center for Food Safety has simplified the process for us; click here to see how easy it is to make a difference.

Feel free to comment below after you've taken action.

For a Better World, We Need to Act (Even in Simple Ways)

2012-02-13T08:33:00.005-05:00

Last week a reader left a comment to my post about a less-than-forthcoming marketing campaign from McDonald's, wondering "how do [we] fight with these [mega corporations] when they have blessings from our leaders?"

Unfortunately, I agree that the odds and dollars are stacked against us, but that doesn't mean we can't—or shouldn't—make our voices heard. If anyone doubts the power of the people, witness what's happened in the last year in Egypt, Libya, Yemen, etc. Who would have guessed 18 months ago that a generation of henchmen (some of them murdering henchmen) would be discussed in the past tense?

Comparing companies like McDonald's and Monsanto with despotic regimes may be severe (some wouldn't think it so crazy), but it doesn't mean that we should sit quietly while our food supply and society's collective health are dictated by their policies.

Our voices need to be heard. Emails and phone calls to companies and elected officials make a difference. It is up to each one of us—especially people reading and understanding the reason for this blog—to write these emails and make these phone calls. Furthermore, share your knowledge with friends. Knowledge is power and anathema to the mega corporations' goal of keeping the public in the dark about the true workings of our food supply.

The numbers mushroom quickly; just look at the momentum the Just Label It! campaign has created in the movement to have foods with genetically modified organisms (GMOs) labeled as such. When the program started in the fall, I doubt the organizers thought over 600,000 Americans would sign the online petition to the Food and Drug Administration in less than six months. The goal now is one million.

I know this message isn't novel, but if we—individually and collectively—want a better world, we—individually and collectively—need to do something about it. We cannot and should not expect others to act; if we do, those others may be the people making the decisions at McDonald's and Monsanto.

Another Quick, Delicious, Healthy and Cheap Meal Idea

2012-02-10T08:23:00.004-05:00

That's the very quick (10 minutes), delicious (trust me), healthy (links follow) and cheap (about $3) lunch I made for myself yesterday. "Quick" meal preparation can be learned, "delicious" is personal, "healthy" is contingent on a little self-education (do not listen to "nutrition" segments on television) and "cheap" depends on knowing how to shop and avoiding packaged foods.

On top, a fried egg, with the nutrient-dense, flavor-packed yolk oozing all over the place. (Hey, Ms. TV Nutritionist, if we are really supposed to eat egg white omelets, wouldn't eggs come without the yolks?)

Under the egg, some organic chopped parsley and organic red cabbage. (Both last in the refrigerator for at least a week, if stored properly.)

Also, on the bottom of the bowl, hidden by the vegetables, are spoonfuls of organic spelt (a whole grain and type of wheat) and organic kidney beans.

For additional flavor and nutrition I added some olive oil, lemon juice, unrefined sea salt and fresh ground pepper. Oh, I almost forgot the whole grain bread, which I ate with nutrient-rich Smjör butter.

Substitute vegetables freely; whatever is in your refrigerator will work. Don't be afraid to pack this for lunch at work; include a hard-boiled egg in lieu of the fried egg.

Update on BPA in Cans of Muir Glen Organic Tomato Products

2012-02-09T10:57:00.009-05:00

I called Muir Glen yesterday to get an update on the status of Bisphenol A (BPA) in the linings of the company's aluminum tomato cans. I had last called a year ago, when Muir Glen was just starting to transition to BPA-free cans.

(As I've written previously, BPA is an endocrine-disrupting chemical used in many plastics and aluminum cans, and according to Rodale News, is “linked to male infertility, diabetes, heart disease, aggressive behavior in children, and other ills.”)

The good news, according to the company, is that since October 2011 only BPA-free aluminum cans have been used for its tomato products (which are organic). The bad news is that cans of BPA are still present on store shelves, thanks to the products' 2 ½-year shelf life.

Baffling and unfortunate for a company owned by General Mills is that there is no definitive way to distinguish between cans until you open a can and see the color of the can's inside lining. A white inside means you have a can with a BPA lining; a bright golden, orangey inside indicates a BPA-free can. (It's sort of like hitting the jackpot, but different.)

I asked if I could get a refund if I got stuck with a BPA can. (I actually use Bionaturae organic strained tomatoes in BPA-free glass jars, but that was immaterial to my line of questioning.)

"No, because we consider BPA to be a safe product," said the customer service representative I spoke with.

"If BPA is safe, then why are you switching away from using it?" I asked.

"Because that's what our customers want."

(Whatever; I'm sure I'm not the only one who would trade disingenuous answers for a higher sperm count.)

Since Muir Glen has no plans yet for labeling (unlike Eden Foods, which marks its BPA-free cans of beans accordingly), follow these guidelines:

Look for an expiration date with the year 2014; there's a very, very good chance you'll get a golden, BPA-free surprise. Expiration dates of 2013 could go either way, while 2012 and 2011 should be avoided. When Muir Glen starts packaging tomatoes anew at the end of this summer, the cans will have expiration dates of 2015 and will be BPA-free.

Until then, good luck.

The Other Side of the McDonald's Potato Story

2012-02-08T08:33:00.021-05:00

There are three sides to every story, but occasionally you get a feeling that one of the two competing positions is a helluva lot closer to the truth than the other.

"Ladies and gentlemen, in the red and yellow corner, McDonald's, with an annual marketing budget comparable to a small country's GDP, used primarily to sicken the population and the environment! And in the green corner, White Earth Pesticide Action Network (WEPAN), a group of people on the front lines of pesticide exposure where the potatoes are actually grown."

McDonald's has launched a new video marketing campaign to help romanticize its product. Several farmers who supply the fast food giant with ingredients are highlighted, including Frank Martinez, who grows potatoes.

Here’s the video (click here to watch if you are receiving The Delicious Truth via email), which, of course, never mentions the pesticides needed to grow non-organic potatoes on a large scale. In McDonald's view, it's all about "the right amount of water, rich soil and, in Frank's case, a lifetime of experience."

But there's also another side to the McDonald's potato story (not involving Martinez), courtesy of WEPAN. Personally, I'm believin' it!

"Members of the Pine Point community have been battling an industrial potato farmer, Ron D. Offut, over pesticide drift affecting the air and drinking water on the White Earth Indian Reservation in northern Minnesota.

"Offut, dubbed 'the Lord of the Fries,' owns or leases more than 11,000 acres of land adjacent to Pine Point village. His company, RDO Holdings, harvests 1.8 billion pounds of potatoes annually, most of which are sold to McDonald's to produce French fries.

"RDO Holdings is the leading sprayer of pesticides in the region - including several likely human carcinogens and endocrine disruptors.

"WEPAN has worked for more than a decade to lessen the spraying of pesticides by RDO Holdings, or even to be notified when sprayings are happening. So far RDO Holdings has refused to change their practices.

"Community members from Pine Point worked with Pesticide Action Network (PAN) scientists to monitor the pesticides drifting from potato farms into the elementary school and other sensitive sites using the Drift Catcher technology developed by PAN. Their results found the air contaminated with the fungicide Chlorothalonil at 123 of 186 test sites in and around Pine Point. Chlorothalonil is a 'PAN Bad Actor' pesticide that is both acutely toxic and a known carcinogen."

Economic Downturn: Malls Trade Baby Gap for Baby Eggplant

2012-02-07T08:36:00.004-05:00

I just ordered seeds from an organic seed company for the fast-approaching growing season. A handful of items were already out of stock, an indication of gardening's rebirth as people look to avoid our compromised food supply (pesticides, lack of flavor) and to combat rising food costs.

In addition to helping reacquaint people with the satisfaction of growing their own food, another positive of the economic downturn is the transition of indoor shopping malls from retail-only destinations to more dynamic spaces. According to "How About Gardening or Golfing at the Mall?" in yesterday's New York Times:

"Cleveland’s Galleria at Erieview, like many malls across the country, is suffering. Closed on weekends because there are so few visitors, it is down to eight retail stores, eight food-court vendors and a couple of businesses like the local bar association.

"So part of the glass-covered mall is being converted into a vegetable garden."

Holy dramatic about-faces, Batman! A vegetable garden! Instead of a TCBY (These Chemicals Belie Yogurt)! The world is a better place!

Not to mention, visitors to Galleria at Erieview will now smell real strawberries and basil instead of the nauseating chemical alternatives wafting out of Yankee Candle:

"The shift to gardening began with the carts that used to sell jewelry or candles, where . . . herbs [were] planted in the disused retail carts inside the mall.

"The garden now produces lettuce, strawberries, basil and other crops, which are sold to visitors and used for the mall’s catering business. An unexpected benefit has been an influx of visitors, which has prompted related retailers to open in the mall, like a company that sells rainwater collection barrels."

Click here to read the entire article.

No Future for Methyl Iodide on Strawberries in California?

2012-02-06T09:08:00.004-05:00

As I say ad infinitum, "not all strawberries are good and not all butters are bad." Butters from grass-fed cows not administered hormones and antibiotics and not fed genetically modified corn and soy that have been sprayed with pesticides are a mine of nutrients. (Kerrygold and Smjör are two examples; click here to read about the lutein, conjugated linoleic acid, omega-3 fatty acids and beta carotene found in grass-fed meat and dairy.)

To the strawberries. Sure, we are supposed to be eating more fruits and vegetables, but should they be awash in dangerous pesticides? Non-organic strawberries are high on the Environmental Working Group's list of produce to avoid, and that's without the methyl iodide, a pesticide proposed for use on California's strawberry fields, the source of over 80 percent of this country's crop.

But, thanks to a political appointment last week, methyl iodide may not be part of our kids' strawberry addiction. This action alert I just received from the Pesticide Action Network (PAN) tells more; click here to make your voice heard.

"Great news! A successful organic farmer has just been appointed to head California’s Department of Pesticide Regulation (DPR) by [Governor Jerry] Brown. This is happy news on a number of fronts, but first and foremost, it means that [California] is now poised to reverse the decision to register the cancer-causing strawberry pesticide, methyl iodide.

"For over a year, Gov. Brown has been refusing to take action on methyl iodide, saying that the decision must rest with the incoming head of DPR. That person, Brian Leahy, is now in place.

"Please join us in calling for immediate action on methyl iodide.

"Action in California, where over 80% of the country’s strawberries are grown, will have national implications. In addition to closing off the major market, a [California] ban will give EPA cover to re-evaluate this chemical in light of the now even more overwhelming scientific evidence that methyl iodide has no safe place in agriculture.

"Methyl iodide is a known carcinogen that causes spontaneous miscarriages, and is likely to contaminate groundwater. Injecting it as a gas into the soil at over a hundred pounds per acre presents unacceptable risks to nearby rural communities, pregnant women, children and farmworkers. This chemical is just plain dangerous, and we will continue to press on all fronts to get it banned before it gains wide use.

"Help Brown and Director Leahy prioritize pulling methyl iodide. With your help we’ve been holding the line on methyl iodide for years now. That struggle is what has created the moment of opportunity we have right now. Let’s finish this!"

One Commercial We Won't See During the Super Bowl

2012-02-03T08:09:00.004-05:00

In advance of Sunday's Super Bowl, I figured I'd repost this commercial I made for the big game two years ago. The product's marketing budget wasn't big enough to pay for 30 seconds of commercial time then and, unfortunately, the same holds true today. So while spots for KFC Hot Wings and Gatorade will dominate and be seen by hundreds of millions, we'll stay true to our mom-and-pop roots.

(If you are receiving The Delicious Truth via email, click here to watch the 30-second commercial. And if you want to receive The Delicious Truth via email, enter your email address in the "FOLLOW BY EMAIL" box above to the right.)

Today We Discuss Monsanto (Sorry to Ruin Your Day)

2012-02-02T09:28:00.011-05:00

Two reasons why, at all costs, I try to avoid eating foods with hormones, antibiotics, genetically modified organisms (GMOs), pesticides and other synthetic ingredients are flavor and health. The better products' flavor far exceeds the taste (or lack thereof) of the staples of our modern food supply. I am also convinced that many of our illnesses are caused by the foodstuffs foisted upon us. At best, they are nutrient-poor; at worst, they make us really, really sick.

There's also a third reason, one I didn't conceptualize until yesterday, after I read two pieces about Monsanto, the far-reaching, bio-technology/chemical company that puppeteers much of the world's food supply. If I were to eat food grown with the aid of pesticides or GMOs, there's a good chance I'd be supporting Monsanto.

Want some reasons to not support Monsanto? Here's one, courtesy of Scott Edwards, the co-director of the Food & Water Justice project for Food & Water Watch. (There are three sides to every story, but even if the guy is only 20 percent correct . . .)

"Whenever I hear the name Monsanto I can’t help but think about one of the greatest environmental crimes in the history of the United States. Back in 1935 Monsanto bought out a small chemical company located in Anniston, Alabama, a struggling town of about 22,000 poor and working class people. Monsanto spent the next 36 years using Anniston as its manufacturing headquarters for PCBs, an industrial coolant. Tragically, the company was also recklessly poisoning the local community, environment and its own workers with hundreds of tons of this highly toxic material."

Click here to read the rest of "Monsanto Returns to the Scene of the Crime."

But not is all bad news in regard to Monsanto. According to an article in the Daily Mail yesterday:

"The giant bio-tech firm Monsanto yesterday announced a major withdrawal from the [United Kingdom] amid intense opposition to genetically modified foods . . . Monsanto's decision was made public on the eve of the Government's final announcement on the prospects for GM crop cultivation here. Earlier this week it was revealed that the Government's own research had found that GM farming would pollute the countryside for generations."

(Click here to read the rest of "GM Giant Quits Britain Amid Backlash.")

Yet, in the United States, Monsanto's march to an increased GM presence travels on a toll-free road, as our elected politicians and appointed government officials kowtow to the company at almost every opportunity. And most Americans don't know that much of our food contains GMOs, since no labeling requirements exist. (Organic foods, by law, are GMO-free.)

Do you want foods with GMOs labeled? (Over 90 percent of Americans do.) Click here to sign a petition telling the Food and Drug Administration (FDA) how you feel, joining more than 500,000 Americans who have done so already.

Empowering Your Kids to Cook Dinner (and Saving You Time)

2012-02-01T08:11:00.010-05:00

I give cooking lessons to kids of all ages all the time. We make real food from scratch, with only minor concessions to sharp knives and hot flames. If we do make the default foodstuffs on restaurants' kids' menus (which should be illegal, but that's a story for another day), we'll construct chicken fingers using organic chicken (that we touched and cut into smaller pieces!), organic breadcrumbs and organic eggs. The dipping sauces are homemade barbeque sauce and a honey-mustard mixture.

It's no secret that when the kids are involved, they are more apt to eat and savor what they've cooked. Other dishes—again, all from scratch—we've made recently include eggplant rollatini, shrimp Caesar salad, cold peanut noodle with chicken, skirt steak burritos, a frittata (with mozzarella, basil and sun-dried tomatoes), apple crisp and mango sorbet. Anyone hungry yet?

Taking it a step further, some parents have delegated some of the family cooking to their children. An article ("My Sons, the Sous-Chefs") in today's New York Times highlights the possibilities:

"Here is what our personal chef prepared for dinner the other night: seared duck breast with an apricot-orange sauce, wild rice pilaf and haricots verts.

"He delivered it to the table with professional aplomb and served everyone himself. Though the duck skin might have been more crisp and the pilaf fluffier, my husband and I were effusive with our praise.

"The chef, after all, was our teenage son."

Click here to read the entire article. Also, here's one comment left by a reader, lending a bit of person-on-the-street credibility to the endeavor:

"My son has been cooking by my side and baking at his father's side since he was about 5 years old. The result is that he loves to cook, bake and will try almost anything. He has a few things that he does not eat but compared to most kids we know, the list is small. He now cooks one meal a week and even likes to cook for his best friends family when he stays the night. He has inspired his friends' moms to take action with their sons and daughters and get them inspired in the kitchen. I too have had to combat similar 'battles' with my son but well worth the effort. I think it has made him so much more appreciative of anyone's cooking."

Pills, Drugs, Commercials, Pills and More Pills. Why?

2012-01-31T08:32:00.003-05:00

While the outcome of the Super Bowl won't be known until Sunday evening, I can guarantee you now that there will be a host of commercials from the pharmaceutical industry with the sole purpose of selling drugs that, in general, we don't need and are hastening the destruction of our health and our health care system.

Dr. Pauline Chen writes the "Doctor Patient" column on the New York Times Well blog and her most recent post, "Have These Symptoms? Buy This Drug," focuses on this subject:

"It began suddenly a little over 10 years ago. With impressive fluency, friends, family members and patients started asking me about random medications, the odd syncopations of those invented, polysyllabic pharmaceutical brand names – Viagra, Lipitor — rolling perfectly off their tongues.

"The questions they asked about those drugs did not reflect breaking news or the results of scientific studies. Rather, they were a reflection of sound bites, advertisements and the draw of celebrities who endorsed them, all part of carefully conceived marketing schemes."

Chen's post is really disturbing (click here to read it), but it didn't come as a surprise to me since I've read "Our Daily Meds," a book about "how the pharmaceutical companies transformed themselves into slick marketing machines and hooked the nation on prescription drugs."

According to that book's author, Melody Petersen:

"Prescription medicines can help you if you get the right drug at the right time. But over the last 25 years, a powerful force has made that less likely to happen. That force is aggressive promotion on the part of the pharmaceutical industry. The big drug companies have learned that if they spend enough promoting a drug – even one that often doesn’t work as advertised – they can earn billions of dollars.

"The consequences of this industrial strategy have been devastating because all drugs have risks. It is estimated that more than 100,000 Americans – about 270 each day – die from medicines they've taken just as the doctor directed."

Also, click here to read an opinion piece ("Ritalin Gone Wrong") from a psychologist who questions the long-term efficacy of drugs used to treat children's' attention-deficit disorder. From the article:

"Attention-deficit drugs increase concentration in the short term, which is why they work so well for college students cramming for exams. But when given to children over long periods of time, they neither improve school achievement nor reduce behavior problems. The drugs can also have serious side effects, including stunting growth.

Sadly, few physicians and parents seem to be aware of what we have been learning about the lack of effectiveness of these drugs."

Easy Cooking 101: Spiced Baked Chicken with Onions

2012-01-30T10:50:00.004-05:00

Here's another example of practical everyday cooking that is quick, easy, organic, healthy, cheap and delicious. It's definitely not sexy enough to make the morning news programs, but that's so not the point.

Preheat your oven to 350 degrees. Slice an onion or two (or 14!) and put in an oven-proof baking dish that you've drizzled a little olive in. The dish should be large enough to hold the organic chicken pieces you just bought in a single layer. Sprinkle some spices—I recently used cumin, coriander, cinnamon, paprika, unrefined sea salt and fresh ground pepper, but anything(!) works—on the chicken and put the dish in the oven.

Total cooking time depends on the thickness of your chicken pieces and if you are using white or dark meat (dark meat takes a little longer), but approximately halfway through cooking time turn the chicken over, kind of mix the onions around a little and sprinkle some more of the spices on the newly-exposed. unseasoned chicken sides. Put the dish back in the oven and cook until it is about 95 percent done (slight pinkness).

Take the dish out of the oven, turn the chicken back over, mix the onions with all the great fat and juices and spices and let carryover cooking finish the chicken, out of the oven. There is enough residual heat in the chicken and in the dish for this to happen.

I used normal-sized, bone-in, with-the-skin, organic chicken thighs and cooking time was about 30 minutes. Time will vary, though, and depends on your oven, size of chicken pieces, how cold the chicken was when you started cooking it, etc.

Organic thighs and drumsticks (with bone and skin) are not that expensive. Add organic brown rice, quinoa or bulgur and some organic string beans and dinner for a family of four will cost about $10. Boneless, skinless organic chicken breasts are a fortune and even if I won the lottery, I wouldn't buy them. I think dark meat is more tender and flavorful and it has more nutrients than white meat. Plus, I want the healthy fats (and flavor) from the skin and I want to chew out the marrow (more nutrition) from the bones.

My belief? Organic chicken skin isn't making us fat; sandwiches of toxic chicken breasts, low-fat mayonnaise and refined wheat bread are.

Drug Given to U.S. Pigs Sickens Trade Relations (& the Pigs)

2012-01-27T09:06:00.007-05:00

It seems that neither Congress nor the FDA wants to take real action in regard to the rampant administering of antibiotics to our livestock. Over 70 percent of the antibiotics used in the United States are given to healthy cows, chickens and pigs. It is widely accepted that this overuse—to help the animals grow bigger faster—has helped foster the growth of superbacteria resistant to the antibiotics that have served us so well for decades.

But could a trade dispute involving a drug given to American pork lead to change? According to a story this week on msnbc.com, "Dispute over Drug in Feed Limiting US Meat Exports":

"A drug used to keep pigs lean and boost their growth is jeopardizing the nation’s exports of what once was known as 'the other white meat.'

"The drug, ractopamine hydrochloride, is fed to pigs and other animals right up until slaughter and minute traces have been found in meat. The European Union, China, Taiwan and many others have banned its use, citing concerns about its effect on human health, limiting U.S. meat exports to key markets.

"Although few Americans outside of the livestock industry have ever heard of ractopamine, the feed additive is controversial. Fed to an estimated 60 to 80 percent of pigs in the United States, it has sickened or killed more of them than any other livestock drug on the market, an investigation of Food and Drug Administration records shows. Cattle and turkeys have also suffered high numbers of illnesses from the drug."

It'll be interesting to see how this is handled politically. If the other countries don't budge, the Obama Administration will find itself in a quandary. Will an election year goal of "trying to boost exports and help revive the economy" trump the continuous kowtowing to the pharmaceutical and food giants?

The saddest part of the story may be that our health (and that of the pigs) really doesn't factor into the conversation. Here's one of the results of ractopamine, buried in the article's twentieth paragraph:

"Since it was introduced [in 1999], ractopamine had sickened or killed more than 218,000 pigs as of March 2011, more than any other animal drug on the market, a review of FDA veterinary records shows. Pigs suffered from hyperactivity, trembling, broken limbs, inability to walk and death, according to FDA reports released under a Freedom of Information Act request."

Have a nice weekend!

How to Make Chicken Parmigiana

2012-01-26T08:36:00.008-05:00

Most of the cooking I do and teach is based on a quick start-to-finish approach. When prep time is a little longer, though, I try to make sure that the extended effort results in multiple meals.

One example is chicken parmigiana. I made a big dish of it last night and it'll be the centerpiece of three or four meals.

The dish consists of three components, two of which—marinara sauce and breaded, pan-fried chicken—take a little work and a third—mozzarella cheese—which simply needs to be sliced.

Prep time was about 45 minutes, with an additional 15 minutes of bake time. One hour for three or four nutritious, delicious meals (it tastes better than it looks!) is pretty good, no?

Here's how I did it:

I started by making the sauce. I sautéed one chopped medium-large onion and two minced cloves of garlic (add garlic when onions are halfway done) in a sauté pan. When they were soft and translucent, I added organic strained tomatoes (24-oz. jar, Bionaturae brand), some dried oregano, unrefined sea salt and fresh ground pepper. I let the sauce simmer for about 15 minutes, stirring occasionally.

While the sauce was cooking, I dipped 10 organic chicken thighs in a mixed egg from the farmers' market and then coated them with organic breadcrumbs. I heated olive oil in two sauté pans and then browned both sides of the breaded (and seasoned with salt and pepper) chicken thighs.

It took me two shifts to do this, as there was too much chicken to fit into just two pans. The chicken wasn't cooked all the way through, but that was fine since I'd be baking the entire dish after it was totally constructed.

When I was almost finished cooking the chicken, I took the sauce off the heat, as I wanted it to cool a little before assembly. All the browned chicken went on a cooling rack. During this cooling time I sliced the mozzarella cheese.

Construction then began. I put some sauce in the bottom of a large oven-proof baking dish, followed by the chicken (in one layer). More sauce went on top of the chicken. A slice of mozzarella per piece of chicken was next and I finished with more tomato sauce on top of the mozzarella.

I baked the dish for 15 minutes in a 350-degree oven, made sure the chicken was cooked and let it cool for five minutes before serving, eating and enjoying.

The Definition of "Free Range" or "Free Roaming" Chicken

2012-01-25T10:09:00.004-05:00

I was cooking with a student earlier this week and as we started sautéing organic chicken thighs, she asked, "Is 'free range' better than 'organic'?"

A 20-minute conversation about the intricacies of poultry farming ensued, but here are the basics:

The United States Department of Agriculture's (USDA) definition of "free range" or "free roaming," which only applies to poultry, is "Producers must demonstrate to the Agency that the poultry has been allowed access to the outside."

There is absolutely no further definition of what "access" means (it can be a door the size of one chicken in the corner of a factory farm's immense chicken barn) or what "outside" means (it can be a gravel or concrete space the size of my kitchen sink).

In addition, "free range" or "free roaming" does not tell us anything about the chicken's feed (probably genetically modified corn and soy sprayed with tons of pesticides) or if antibiotics have been administered to the chickens.

Sure, some farmers labeling their chickens "free range" provide ample grassy space and skip the antibiotics, but I'm usually wary of the "free range" label.

That being said, "organic" chickens may not be spending much time hanging out on idyllic verdant pastures either. Just like chickens labeled "free range," only "access to the outdoors" is required, with no further specifics offered. However, know that USDA organic regulations require that organic chicken cannot be administered antibiotics and its feed must be free of genetically modified organisms (GMOs) and pesticides.

Personally, I buy organic chicken, as the avoidance of antibiotics, GMOs and pesticides is of utmost importance to me. If your budget doesn't allow for organic chicken, make sure to buy chicken free of antibiotics, which is much more vital than any possible "access to the outside."

How to Make Toasted Sesame Seeds, a Great Condiment

2012-01-24T07:56:00.003-05:00

Toasted sesame seeds make a great condiment for salads, fish, chicken and, really, almost anything. Just a small amount adds flavor, crunch and a lot of nutrients (manganese, copper, calcium, magnesium, iron, phosphorus, etc.) to food.

Toasted sesame seeds are simple to make at home. Put some raw sesame seeds (organic, if possible) on a cookie sheet or aluminum foil and toast or bake at 350 in a toaster or regular oven for about 10 minutes, or until the seeds start to brown and become fragrant. Be sure to mix the seeds during cooking so some seeds (or sides of seeds) don't burn.

Loose raw organic sesame seeds are usually available in the bulk section of health food or other progressive food markets. I buy them for $3.50 per pound, (about $0.20 per ounce), a fraction of what jarred sesame seeds found in the bottled spices section of the market cost.

After you toast the seeds, store them in a small jar; I use an old coriander spice jar that, conveniently, has a shaker top.

Reminder: Read Ingredient Lists, Not Just Front Label Claims

2012-01-23T09:38:00.011-05:00

Product labeling can be confusing, and often times misleading. One of the worst offenders are the packages of breakfast cereals, many of which are really just candy. Fiber content is championed as supreme, but you'll never find "A great source of refined sugars, artificial colors and pesticide-laden, genetically engineered corn and soy" on the box.

But even if you aren't buying junk food, vigilance is still necessary to avoid ingredients that you may not be 100 percent comfortable with. Instead of accepting the front-of-package "low fat" or "reduced sugar" declaration at face value, turn the product around and read the ingredient list, which, invariably, will expose the necessary changes.

Examples are two varieties of Heinz ketchup, Reduced Sugar and No Salt. The Reduced Sugar version replaces the standard high fructose corn syrup and corn syrup (which some would consider sugar replacements as well) with sucralose. The No Salt drops salt in favor of a salt substitute, AlsoSalt.

Even if sucralose and AlsoSalt are safe, we should be aware of their presence. And, as I've written before, artificial ingredients may be safe when tested individually, but how do they react in our bodies when they come into contact with any of the hundreds (or is it thousands?) of other synthetic chemicals we are exposed to daily? Synergistic relationships are never tested.

If your family loves Heinz ketchup, try the organic version, which isn't much more expensive than the regular. With the organic, you'll avoid the dangerous fungicides used to grow conventional tomatoes and the genetically engineered corn used to make high fructose corn syrup.

New Video from the Just Label It! (It = GE Foods) Campaign

2012-01-20T08:13:00.014-05:00

The Just Label It! campaign continues to gain momentum.

Over 500,000 Americans have now sent comments (the goal is one million) to the Food and Drug Administration (FDA) asking the FDA to require the labeling of genetically engineered (GE) foods. (GE foods are also known as GMOs, or genetically modified organisms.)

The United States does not require labeling of GE foods, which is counter to the desires of the American public and the policies of many industrialized nations (European Union countries, Japan, China, Russia, Australia, etc.).

An explanation of GE foods from the Just Label It! website:

"Genetically engineered (GE) foods, also referred to as genetically modified, or GMOs, are those that are altered at the molecular level in ways that could not happen naturally. This means plants and animals that have had their genetic makeup altered to exhibit traits that are not naturally theirs. These techniques use DNA molecules from different sources, sometimes different species, and combine them into one molecule to create a new set of genes (e.g. mixing of flounder genes into tomatoes so the tomatoes would be resistant to cold temperatures.)

"While there is some GE produce in supermarket bins, it’s estimated that 60%-70% of processed foods available in U.S. grocery stores likely contain some GE material. The majority of the livestock (with the exception of USDA certified organic livestock or Non-GMO Project Verified) that Americans consume have been raised on genetically engineered grains. This is because the two most prevalent genetically engineered crops are corn and soy which are used in many processed foods and most animal feeds."

Click here to tell the FDA how you feel; you may be further inspired to act after you watch the new three-minute video the campaign released to help tell the story. It's the work of Robert Kenner, the director, producer and writer of the powerful documentary Food, Inc. And don't be bashful, share this with friends!

Here's the video. (If you are receiving The Delicious Truth via email, click here to watch.)

FDA Finds Low Levels of Carbendazim in Orange Juice

2012-01-19T07:58:00.004-05:00

Late last year Dr. Oz's investigation into arsenic levels in apple juice caused a stir. (If you missed the story, click here to read more.)

Now, there's an issue with orange juice. According to the U.S Food and Drug Administration (FDA):

"The [FDA] has received reports that low levels of the chemical carbendazim have been found in some orange juice products that contain imported orange juice concentrates.

"Carbendazim is a fungus-killing chemical used in Brazil and some other countries to preserve agricultural crops. Brazil provides about 11 percent of the orange juice in the United States market, and industry reports indicate that carbendazim is being used there because of a problem with black spot, a type of mold that grows on orange trees.

"However, use of carbendazim on oranges and in orange juices is illegal in the United States. The Environmental Protection Agency (EPA) has not approved the use of carbendazim as a pesticide on oranges and it is an unlawful pesticide residue under the Federal Food, Drug, and Cosmetic Act."

Furthermore, the FDA—which, by the way, at first erroneously contested Oz's findings—"believes the levels of carbendazim are so low that there are no public health concerns. The agency bases this conclusion on the preliminary risk assessment conducted by EPA, the agency that evaluates the safety of pesticides."

Rest assured, though, that the FDA is looking out for us:

"If FDA identifies a brand of orange juice that presents a public health risk due to levels of carbendazim, the agency will alert the public and take the appropriate next steps to ensure that the product is removed from the market."

Click here for more information (from the FDA) about carbendazim and orange juice products.

In addition, Australia announced today that it is banning the sale of oranges and orange juice that contain carbendazim.

How to Make Your Own Croutons (Quickly and Inexpensively)

2012-01-18T07:02:00.008-05:00

I made a huge pot of pea soup the other day. (Click here to read how easy and cheap pea soup is to make yourself.) The second time I ate it, though, I felt it needed some crunch, so I decided to make some croutons.

I've shown how to make croutons in a frying pan, but—to be honest—I felt a little lazy and didn't want to deal with the hassle (and cleaning) associated with frying. But I still wanted my croutons!

Easy solution: I cut some slices of whole wheat bread into cubes, put them in a bowl, added some olive oil, unrefined sea salt and fresh ground pepper and mixed until the oil and seasonings were evenly distributed.

(Oh, you want "Italian Seasoned" croutons [without the artificial ingredients for "flavor," texture and extended shelf life]? Sprinkle in some garlic powder!)

I then put the cubes of bread into the toaster oven (on the oven's baking tray) and cooked them at 350 until they were crisp, about 10 to 15 minutes. (Careful they don't burn.)

They were delicious and worked perfectly in the soup. They were also much healthier and cheaper than any croutons from a package.

Can the Inside of My Steak Be Rare?

2012-01-17T08:48:00.007-05:00

During a cooking lesson the other day, a student asked how we could be sure that the inside of the grass-fed skirt steak we would be cooking to rare wouldn't harbor any harmful bacteria in its not-well-done parts.

Coincidentally, there was an unfortunate story in Food Safety News earlier that week—"29 High Schoolers Infected with Rare E. Coli Strain from Deer"—that dealt with this issue.

"One unique theory from the study was that the skewers used for the kabobs could have transferred E. coli from the surface of the meat into the center of the venison chunks, which may have been undercooked. So-called whole meats, such as steak cuts, are typically considered safe to eat rare because pathogens cannot penetrate the inner tissues, and will be killed when cooked, but kabob skewers might carry the bacteria inside the meat."

Unfortunately, the same principle doesn't hold for ground meat, which can contain all types and surfaces of cuts. If you love hamburgers and love them rare (as I do), try to buy your ground beef from a local farmer that you know or have researched, rather than untraceable, commercial feedlot beef that is sold in most supermarkets and box stores.

One caveat: Food from local, artisan producers does not mean it is 100 percent safe. All it takes is one dirty hand, scissor or container to cause a problem. That being said, I trust individuals who care about their craft a lot more than I trust huge multinationals focused on the bottom line.

I buy (grass-fed) ground beef either from one farmer, Grazin' Angus Acres, at my local farmers' market or from my local Whole Foods, which gets its grass-fed beef from Simply Grazin' organic farm in New Jersey.

Not Sitting on Your Commute? Don't Blame Me (or My Ass)

2012-01-16T09:27:00.004-05:00

The havoc our food supply causes isn't limited to health and financial issues. The headline of a story in today's New York Times says it all: "Transit Agencies Face the New Calculus of Broader Backsides."

So, while our health insurance premiums skyrocket because of every hormone-laced chicken, artificially-colored snack and nutrient-poor school lunch, the chance of us getting a seat on public transportation diminishes:

"The problem of American waists that are too big for seats meant to accommodate them is certainly not new. Today, everything from love seats to toilet seats can be built bigger to accommodate wider profiles, and the seats offered on public transportation are no different.

"Each time an agency decides to purchase new trains or buses, it must consider whether to make its seats wider, knowing that a decision to do so could come at the expense of passenger capacity."

Click here to read the entire story. (Hopefully you are sitting.)

Rodale.com's "The Daily Fix," an Essential Newsletter

2012-01-13T08:12:00.008-05:00

One of the many daily newsletters I receive via email is "The Daily Fix" from Rodale.com. It's full of practical information about living a cleaner life, including tips on staying healthy, food shopping, cooking, household cleaning, personal health care products and the general avoidance of the chemicals that interfere with our well-being.

Recent stories include "5 Kitchen Cures for Cold & Flu Season," "The Nickel Pincher: Cheap and Easy Homemade Cereal" and "7 Toxins That Could Kill Your Workouts."

Another story, "7 Foods You Should Never Eat," touches upon several foods discussed regularly here—canned tomatoes, corn-fed beef, farmed salmon, non-organic apples and potatoes—and offers the problems, solutions and budget tips.

It'll take less than two minutes to read (money back if it doesn't!) and should get us all thinking about our shopping decisions. Here's the entry on nonorganic potatoes:

Nonorganic Potatoes

Jeffrey Moyer, chair of the National Organic Standards Board, gives us the scoop:

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation's most popular vegetable—they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting. "Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won't," says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). "I've talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals."

The solution: Buy organic potatoes. Washing isn't good enough if you're trying to remove chemicals that have been absorbed into the flesh.

Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

"The Daily Fix" is free; simply enter your email address in the "free daily newsletter" box in the upper right corner of any of the Rodale pages I've linked to above.

Great Recipe Resource: New York Times' "Recipes for Health"

2012-01-12T10:42:00.023-05:00

A great online warehouse of recipes for the home cook exists in the Recipes for Health section of The New York Times website.

Every week author Martha Rose Shulman focuses on one ingredient (i.e. beets, eggplant, quinoa) or one theme (i.e. breadsticks, Greek vegetarian, quesadillas) and offers five straightforward recipes and two or three paragraphs of relevant information.

This week's episode focuses on the apple and includes recipes for apple-walnut drop scones, applesauce bread and red cabbage and apple soup.

Coincidentally, a client just asked me why I don't peel apples, an issue Shulman addresses in her blurb:

"The phytonutrients in apples are concentrated in and right under the skin. So whenever it’s possible when you’re cooking with apples, it’s best not to peel them. Seek out organic apples if possible, as the skin is also where you’ll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group’s list of the most contaminated produce."

Yesterday I made an easy and delicious turnip gratin (photo), one of the five recipes in last week's turnip tutorial. I halved the recipe and it served four adults (as a side dish).

Click here for Shulman's version, but I varied mine slightly. I didn't have any fresh thyme so I used dried rosemary. Also, not being a subscriber to the theory (myth?) of low-fat anything, I substituted grass-fed whole milk and grass-fed heavy cream for the low-fat milk. (It's fine to use just the milk.) Last, instead of rubbing a cut clove of garlic on the baking dish, I thinly sliced a whole clove and mixed it with the sliced turnips.

My version:

Butter or olive oil for the baking dish
1 garlic clove, sliced thinly
1 pound turnips, preferably small ones, peeled and sliced in thin rounds
Unrefined sea salt and freshly ground pepper
4 ounces Gruyère cheese, grated (about 1 cup tightly packed)
1 1/4 cup (total) whole milk and heavy cream (grass-fed, if possible)
1 teaspoon dried or fresh rosemary (or other herb), crumbled

Preheat the oven to 400 degrees. Butter or olive oil a 1-quart baking dish or gratin dish.
Place the sliced garlic and turnips in a bowl and season generously with salt and pepper (keep going!). Add half the cheese and the rosemary and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is all or mostly absorbed, the turnips are soft and the dish is nicely browned on top and around the edges. If some milk remains, don't worry, it'll be absorbed by the turnips as the dish cools.

Food Marketing Aimed at Children Mushrooms Online

2012-01-11T10:09:00.004-05:00

In the United States, advertising and marketing of junk food to kids during children's television programs is self-regulated by the food and beverage (read: junk food) industries. Not surprisingly, self-regulation is a sham and it's doubtful we'll have a CEO in the F.W. de Klerk or Mikhail Gorbachev mold who acquiesces and cedes power without a fight.

But television commercials may seem quaint when compared to the latest—and perhaps more sinister—wave of marketing: the food companies' high-tech websites festooned with branded kid-specific games. The genre has been evolving for years and researchers from the Yale Rudd Center for Food Policy & Obesity have now found that the playing of these "advergames" increases children's consumption of junk food.

Watching television and surfing the web can be equally addicting, but at least television commercials have a time limit; Scooby Doo, Eddie Munster and Marsha Brady do not return to the screen after two minutes—or two hours—of playing games on the Apple Jacks website.

A story in Yale News sums up the two-tiered study:

"In the first study, the team utilized syndicated Internet usage data from comScore to examine the number and age of visitors to food company websites and the relative usage of sites that contained advergames. The study found that over one million children visit food company advergame sites every month and that they spend up to one hour per month on some sites. The majority of advergame sites promote candy, high-sugar cereals, and fast food, and many feature products that food companies have pledged they will not market to children. Young people were significantly more engaged in these sites compared with other food company-sponsored websites, according to the study.

"The second study examined 152 children and measured how much snack food they consumed after playing advergames that featured unhealthy or healthy food, compared with playing computer games that did not focus on food. Advergames that promoted junk food increased the children’s consumption of unhealthy snack foods by 56 percent compared to playing the healthy games, and 16 percent more than playing the control games. In addition, children who played unhealthy advergames consumed one-third fewer fruits and vegetables than children who played the control and healthy games. Children who previously played advergames were affected the most, and both older and younger children were similarly affected. Advergames encouraging healthy eating did increase fruit and vegetable consumption, but the researchers found only one advergame website that promoted primarily healthy foods."

For those in need of help battling the food companies' outsized influence on our children, click here to view a helpful food marketing factsheet compiled by the Rudd Center.

Diabetes's Economic & Educational Toll on Young Adults

2012-01-10T08:33:00.004-05:00

The ramifications—medical, nutritional, financial, emotional, intellectual and environmental, to name a few—of our corrupt food supply are widespread. To think that we are not poorer as a society in all of these realms because of the foodstuffs available at supermarkets, restaurants, schools, hospitals and prisons is naïve.

More evidence comes from a study of young diabetic adults by the Yale School of Public Health, just published in Health Affairs and discussed yesterday in The New York Times' Well blog.

According to The Times, the "study shows that young adults with [diabetes] have lower lifetime earnings and fewer job prospects than their peers" and that "[t]hey had lower rates of finishing high school and were less likely to move on to college than young adults who were not diabetic."

In the end, we all pay for this lack of progress. That Gatorade for breakfast may not be as innocent as it seems.

The abstract of the study, from Health Affairs:

"Despite a growing diabetes crisis, the nonmedical implications for young adults have gone virtually unexplored. We investigated the effects of diabetes on two key outcomes for this age group—schooling and earnings—and found that it delivers an increasingly common “health shock” to both. We identified effects in several measures of educational attainment, including a high school dropout rate that was six percentage points higher than among young adults without the disease. We also found lower employment and wages: A person with diabetes can conservatively expect to lose more than $160,000 over his or her working life, compared to a peer without the disease. For young adults with diabetes, having a parent with diabetes also leads to poorer outcomes than if one more parents do not have the disease—for example, reducing the likelihood of attending college by four to six percentage points, even after the child’s health status is controlled for. These results highlight the urgency of attacking this growing health problem, as well as the need for measures such as in-school screening for whether diabetes’s impact on individual learning and performance begins before the classic manifestations of clinical diabetes appear."

The Red Cloud Indian School, Food and Health

2012-01-09T10:13:00.008-05:00

The January/February issue of Saveur recently arrived; it's the magazine's annual list of 100 favorite dishes, drinks, restaurants, books, kitchen tools and people. (I was 104.)

Number 66 was "Old Gourmets," referring to the great food magazine that Condé Nast retired in 2009 (after 68 years of publication). In addition to recipes, Gourmet was the home to inspired food-related writing.

While most of what I enjoyed about Gourmet was upbeat, one article, from the April 2009 issue, is a sad indictment to how far our food system has fallen. "No Such Thing as a Free Lunch" is a short piece focusing on the Red Cloud Indian School, a boarding school in South Dakota for Lakota children.

The author, Sam Hurst, does a masterful job in recounting how the school went from self-sufficient in all matters food ("Nobody ever got sick") to completely dependent on the government-mandated school lunch program (a side of obesity and diabetes, anyone?).

This paragraph does a good job summarizing the story:

"There was never a final decision to dispense with Red Cloud’s commitment to self-sufficiency. It just fell victim to a hundred small decisions and a cascade of unintended consequences. In 1910, for example, when the Great Sioux Nation was broken up and the best fields were sold to white farmers, parts of the Red Cloud farm were dispersed. When the worst stories of abuse at boarding schools surfaced, many liberal supporters of the school found the idea of children working to grow food an offensive echo of forced child labor. In the 1960s, when the school stopped boarding students, there was a natural expectation that they would eat at home. As farm bill after farm bill promoted formalized school lunch programs, regulatory standards became stricter and the rhythms of the school’s food system broke down. As sanitary regulations were tightened, students could no longer wash the dishes. Perhaps most importantly, knowledge slipped away. The Jesuit farmer-priests retired and died. No one replaced them. Idealistic young teachers arrived, but they taught history and chemistry, English composition and physics. No one was a farmer."

Click here to read the entire article.

Shhhhh . . . Or: How It Is Determined What We Eat

2012-01-06T09:01:00.009-05:00

I swear, it's almost a full-time job keeping up with what's new within our food supply.

If you haven't heard—and you probably haven't, because it was announced during the week between Christmas and New Year's—a new strain of genetically engineered corn, developed by Monsanto, has been approved by the United States Department of Agriculture (USDA).

According to a press release from The Cornucopia Institute, a public interest group that "engage[s] in educational activities supporting the ecological principles and economic wisdom underlying sustainable and organic agriculture":

"Despite receiving nearly 45,000 public comments in opposition to this particular genetically engineered (GE) corn variety (and only 23 comments in favor), the Obama administration gave Monsanto the green light to release its newest GE corn variety freely into the environment and American food supply, without any governmental oversight or safety tracking."

But that's not the worst of it!

The USDA also announced a 60-day public comment period (through February 27) for two other petitions: one for a new GE soybean from Monsanto and the other for a new GE corn from Dow "that has been genetically engineered to better resist the poisonous herbicide 2,4-D."

Yes, for all you Vietnam War buffs, that 2,4-D. I'll let the press release explain the details.

(This post is a little longer than usual, but it is vital that we know the process of our government and food system. If the following gets you mad enough to want to sign a petition—to be sent to President Obama and the USDA—click here. And if you are positively fuming and want to comment on the proposed approval of Dow's corn, click here.)

"While the USDA attempts to assure the public that 2,4-D is safe, scientists have raised serious concerns about the safety of this herbicide, which was used as a key ingredient in 'Agent Orange,' used to defoliate forests and croplands in the Vietnam War.

"2,4-D is a chlorophenoxy herbicide, and scientists around the world have reported increased cancer risks in association with its use, especially for soft tissue sarcoma and malignant lymphoma. Four separate studies in the United States reported an association with chlorophenoxy herbicide use and non-Hodgkin lymphoma.

“'The concern is that, just like Monsanto’s genetically engineered corn that is resistant to RoundUp™ (glyphosate) herbicide, the approval of a cultivar resistant to 2,4-D will cause an exponential increase in the use of this toxic agrichemical,' [Mark A.] Kastel, [Senior Farm Policy Analyst at The Cornucopia Institute] stated.

"Research by the EPA found that babies born in counties with high rates of 2,4-D application to farm fields were significantly more likely to be born with birth defects of the respiratory and circulatory systems, as well as defects of the musculoskeletal system like clubfoot, fused digits and extra digits. These birth defects were 60% to 90% more likely in counties with higher 2,4-D application rates.

"The results also showed a higher likelihood of birth defects in babies conceived in the spring, when herbicide application rates peak.

"In its petition, Dow AgroSciences states that 2,4-D is increasingly important for chemical farmers because of the presence of weeds that have developed resistance to glyphosate, as a result of the widespread use of Monsanto’s genetically engineered glyphosate-resistant crops.

"When Monsanto introduced glyphosate, it was touted as a safer and less toxic alternative to herbicides like 2,4-D. Now, an emerging body of scientific literature is raising serious concerns about the safety of glyphosate as well.

“'The concern that the use of GE crops, which are resistant to particular herbicides, leads to the creation of ‘superweeds’ is now shown to be valid and serious, as even the chemical companies now recognize and admit this is a problem,' says Kastel."

How to Shop for Whole Grain Breads (Whole Wheat Included)

2012-01-05T07:05:00.001-05:00

As I discussed in a December post, whole grains are more nutritious than their refined, bran-less and germ-less versions (think brown rice vs. white rice). Knowing that, though, may not be enough to decipher the labeling on breads, which can be very confusing.

To start, know that the term "grain" is a catch-all that includes a multitude of different cereal grains, including wheat, corn, rye, oat, rice, barley and millet. All of these grains can be ground into flour and used for baking, with varying results.

Remember that wheat is just one type of grain, so multi-grain breads can include flour from wheat, corn, rye, oat, rice, etc. But "multi-grain" isn't necessarily the best option, as all of the different flours used in these breads can be from refined grains stripped of their bran and germ, rendering them nutrient-deficient.

Instead, we should be looking for whole grain breads, with the most common being whole wheat. However, know that whole grain breads can also include refined flours. For example, the ingredients of the organic whole wheat hamburger buns I buy include "organic whole wheat flour" and "organic wheat flour." ("Whole wheat flour" includes the bran, germ and endosperm while "wheat flour" includes just the starchy endosperm.)

The best option, if you can find it, are breads that are 100 percent whole grain. For these products, any flours used must be from whole grains and will be described as such in the ingredient list (i.e. "whole wheat flour," "whole rye flour," "whole oat flour").

Remember that "100 percent whole wheat" and "100 percent wheat" do not mean the same thing! The first phrase carries weight (and nutrition); the second is 100 percent marketing chicanery.

How to Make a Superlative Homemade Barbeque Sauce

2012-01-04T09:20:00.008-05:00

Following up on yesterday's theme of taking matters into our own hands, a reader made the beef, barley and mushroom soup (using short ribs) that I recently wrote about. She was thrilled with the results and thought it the perfect winter food for her kids.

As good as that soup can be, I hope she whips up the barbeque sauce that I've just started making. It's absolutely delicious and healthier than any store-bought variety, especially if quality ingredients are used. (If we all haven't switched to organic ketchup and organic sugar yet, we should.)

This recipe (from a magazine, not sure which one) makes a little less than two cups; store it in the refrigerator. I used it as a condiment for grilled chicken and arugula sandwiches (using boneless organic thighs) and it was fabulous.

Some other thoughts: Try to use organic Worcestershire sauce if you can find it. (Annie's makes a good one.) Commercial varieties are full of emulsifiers, stabilizers and synthetic ingredients that none of us need to ingest. Also, don't skip the chili powder or paprika; the hint of smokiness adds immeasurably to the final result.

BARBEQUE SAUCE
1 tablespoon butter
1 clove garlic, minced
1 cup ketchup
1/3 cup (packed) brown sugar
1/3 cup Worcestershire sauce (I use Annie's organic)
¼ cup lemon juice
¼ teaspoon Chipotle chili powder, regular chili powder or paprika
Salt and pepper, to taste

Melt butter in small saucepan; add garlic and stir 30 seconds. Stir in remaining ingredients, bring to a boil then return to a simmer. Reduce to desired consistency, stirring occasionally. (I cook it for about 15 minutes.) Season to taste with salt and pepper. Store in refrigerator.

Control and Power Are in Our Hands!

2012-01-03T10:13:00.004-05:00

This is the start of the fourth year for the daily form of The Delicious Truth. Since I began writing in 2009, society's attention to issues linked to food, nutrition and health (and their relationship with money and politics) has increased dramatically.

Listing all of the issues we face (inexcusable school lunches, pesticides sprayed on our food and into our soil, unfair marketing by the food companies, etc.) is daunting and not feasible in one day, but—trust me—there will be no shortage of material for me to write about for years to come.

The most important thing I've learned over the past three years is that we must look out for ourselves and our families, because nobody else truly has our best interests in mind. Yes, there are a handful of companies (i.e. Eden, Nature's Path) and elected officials that care, but the moneyed nature of our political system (lobbying, election financing, etc.) allows for the concentration of power. But you know this.

I don't mean to sound fatalistic, but I've given up hope that the system will fix itself. But that doesn't mean I've ceded control of what I eat and drink and what products I use to clean my teeth and toilet. If anything, I am more vigilant than ever and try to help (delicately) others realize how this self-empowerment can make a difference in our lives.

Click here to read Mark Bittman's stinging piece, "Bacteria 1, F.D.A. 0," in The New York Times last week, which should help us all realize that we need to take matters into our own hands.

Happy New Year; The Delicious Truth Returns Tomorrow

2012-01-02T07:54:00.000-05:00

Happy New Year. The Delicious Truth will return tomorrow.

Best of 2011: An Easy Recipe for Banana Bread with Chocolate Chips

2011-12-30T08:01:00.006-05:00

I've been making this banana bread with chocolate chips for years; it never fails!

AN EASY RECIPE FOR
BANANA BREAD WITH CHOCOLATE CHIPS
(OCTOBER 17, 2011)

Here's a very easy recipe for a delicious banana bread with chocolate chips. It's a basic recipe—nothing fancy at all—that I've been making for years, but over time I've become more cognizant of the ingredients I use.

For example, I use only really ripe organic bananas.

I use olive oil instead of the more common canola oil; I can't tell a difference in flavor and I avoid the process used to make commercial vegetable oils.

The sugar is organic pure cane sugar and the flour is organic whole wheat. The vanilla extract and chocolate chips are organic as well. Whether you use all, some or no organic ingredients, this cake will get eaten quickly.

Just remember that the cake will continue to cook after you take it out of the oven. There will be a lot of heat trapped inside, so a dried-out cake is a possibility and disappointment. (Hi, mom!).

BANANA BREAD WITH CHOCOLATE CHIPS

3 bananas, ripe, mashed
2 eggs
½ cup vegetable oil (I use olive)
¾ cup sugar
1 teasp. vanilla extract
1¼ cup flour
1 teasp. baking soda
½ cup chocolate chips
1 Tablesp. butter or oil (to coat loaf pan)

1. Heat oven to 350 degrees. Combine eggs, oil, sugar and vanilla in a mixing bowl and beat with a large spoon until creamy. Add the bananas and blend well.

2. Add flour, baking soda and chocolate chips and mix.

3. Pour mixture into the buttered or oiled loaf pan and put on middle rack in oven. Bake for about 40 to 45 minutes (time will vary depending on your oven). Loaf is done when a toothpick is inserted into the middle and comes out slightly moist. (If you like your cake a little gooey, remove from oven when a little batter still clings to the toothpick.)

Best of 2011: Switching to Organic Bananas

2011-12-29T09:21:00.004-05:00

Here's a simple change for the better that all of us should be able to make easily:

SWITCHING TO
ORGANIC BANANAS
(THURSDAY, JULY 28, 2011)

At the two supermarkets (Fairway and Whole Foods) where I do most of my food shopping, conventional bananas are $0.79 per pound. Organic bananas—healthier for us, the workers on banana plantations and the environment—are $0.99 per pound.

Considering the average banana weighs about one-third of a pound, an organic banana costs seven cents more than a conventional one ($0.33 versus $0.26).

Assuming a banana-a-day-habit, switching from conventional to organic bananas translates into about $25 per year.

Need more convincing? From BananaLink, an English non-profit that "campaigns for a fair and sustainable banana trade":

"Intensive methods of production are used to maximise productivity creating high quantities of waste and pollution, soil erosion, deforestation and a steady increase in pests and diseases that can only be fought with more harmful pesticides.

"Bananas produced for export consume the largest volume of chemicals of any crop except cotton and the use of over 400 agrochemicals in the banana industry is—literally—fatal for both workers and their environment."

If your budget is tight, considering shrinking portion sizes of other foods to free up the $25. For example, most brand name cereals—many nutritionally deficient—cost about $5 per box. Finding a way to make a box last longer can help facilitate the switch to organic bananas.

Replacing boxed cereals with homemade oatmeal will get you a Mercedes, but that's another story for another day.

Best of 2011: DO NOT Use Antibacterial Soap, Rinse, Repeat

2011-12-28T07:46:00.006-05:00

How a seemingly helpful product is nothing but a marketing scam:

DO NOT USE ANTIBACTERIAL SOAP,
RINSE, REPEAT
(THURSDAY, FEBRUARY 3, 2011)

Do not use antibacterial soap.
Do not use antibacterial soap.
Do not use antibacterial soap.

Sure, writing it once would have sufficed, but there are three major reasons to not use antibacterial soap. Any of the three alone would be enough to stop using it, but the triptych should make us run for the hills.

Reason #1: Antibacterial soap, according to a study published in the journal Clinical Infectious Diseases, is “no more effective than plain soap at preventing infectious illness symptoms and reducing bacterial levels on the hands.”

Reason #2: Triclosan, the main chemical in the majority of antibacterial soaps, may actually be weakening our defenses by helping to create even stronger bacteria. (This is similar to how small doses of antibiotics administered to our livestock are linked to the development of bacteria resistant to our current roster of antibiotics.)

Reason #3: Triclosan, according to Karl Tupper, Staff Scientist at the Pesticide Action Network, gets “washed down the drain [and] ultimately ends up in sewage sludge, which is then spread on farm fields as fertilizer.” This wouldn’t be so bad for our food and for us, Tupper says, if triclosan wasn’t “an endocrine disruptor that affects thyroid function, sperm production and the immune system.” Oh, and it also affects fetal development.

Best of 2011: "Back to the Start" - Chipotle's Must-See Video

2011-12-27T09:58:00.003-05:00

This may be my favorite post of the year, not because of what I wrote, but because of the brilliant animated short I included (which now has been watched almost four million times).

"BACK TO THE START": CHIPOTLE'S MUST SEE VIDEO
(SEPTEMBER 2, 2011)

On the basis of one two-minute video, add Chipotle to the (short) list of companies I like. Before seeing the video yesterday, I had known the basics of the company's ethos. After watching, I did a little reading and am impressed with what Chipotle, a public company, is doing on a national, mass-market scale.

It seems as if the company actually cares about the greater good, something in short supply these days. For example, a lot of the meat (beef, chicken, pork) used is from animals raised without antibiotics or hormones, almost half the beans are organic and the cilantro is organic.

The animated video, "Back to the Start," just went national. According to the company,
"Chipotle plans to show the two-minute film nationally beginning in September. It will appear on nearly 5,700 movie theater screens in advance of feature films and will educate consumers about Chipotle's favored farming methods, and demonstrate the differences between industrial farming and more sustainable methods."
Again, I am amazed this is from a publicly-traded company. There is hope! What do you think?

(For those who receive The Delicious Truth via email or can't see the video below, click here to watch it on YouTube.)

Best of 2011: Mrs. Farmer, Why Does the Arugula Have Holes?

2011-12-26T09:32:00.005-05:00

Hopefully this post from the spring helps us realize that our supermarket displays of uniform, unblemished fruits and vegetables may not be a good thing.

CUSTOMER TO FARMER:
"WHY DOES THE ARUGULA
HAVE HOLES?"
(MAY 12, 2011)

I find it a little disconcerting when every peach in a supermarket display looks exactly alike. Sure, our store-bought fruits and vegetables may appear perfect, but what measures have been taken to create such uniformity?

With that in mind, I wasn’t too surprised when, while at the farmers’ market the other day, I heard a shopper ask a farmer, “Why does the arugula have holes?”

The farmer happened to be my friend Nevia No, one of the best farmers in the New York City farmers’ market system and the energy behind Bodhitree Farm. No, instead of relying on pesticides, works to improve her soil’s health through non-chemical means, which gives her food the utmost in flavor and nutrition.

Sometimes, though, nature—in this case, dressed as flea beetles—wins the battle, leading to holes in arugula and other greens. Yet, No’s holey arugula is spicy and sweet, flavors usually lacking in soulless (and holeless) supermarket arugula.

“I can spray pesticides to make them look more presentable without holes, but I choose not to,” says No. “Unless entire leaves are gone, I believe it’s minor damage without any change of flavor.”

While No may hear the “Why does the arugula have holes?” question several times an hour, she stays true to her mission, which is to grow food with spirit. Bodhitree Farm is the antithesis of our omnipresent factory farms.

“If it's a choice between chemicals and holes, I will choose the latter,” says No. “I just hope that people understand why and don't put too much importance on appearance.”

(Find Nevia, Debbie and Bodhitree Farm's arugula in Union Square on Wednesdays and Fridays, plus in Abingdon Square and in Greenpoint-McCarren Park on Saturdays.)

Best of 2011: Pepperidge Farm Rids Colored Goldfish of Artificial Colors

2011-12-23T08:02:00.005-05:00

Today and all of next week I’ll be reposting blogs from 2011 that my clients thought informative and helpful in their quest to shop and eat better. Today's recounts Pepperidge Farm's welcome decision to stop using artificial colors in its colored goldfish.

PEPPERIDGE FARM OUSTS
ARTIFICIAL COLORS
FROM COLORED GOLDFISH

(MARCH 31, 2011)

While the F.D.A’s two-day hearing on petroleum-based artificial colors continues today, know that American companies offer different products to American and European consumers.

In the United States, for example, M&M’s and Skittles (Mars, Inc.), Nutri-Grain Cereal Bars (Kellogg’s) and strawberry sundaes at McDonald’s contain artificial dyes, while the same products in Europe are colored with plant-based extracts.

In the European Union, warning labels are required for foods containing any of six artificial colors. Because of Europe’s heightened awareness of synthetic dyes, a warning label is tantamount to limited sales. Thus, extracts from real foods such as beets, paprika and turmeric are used to color.

But not all American companies are so stuck in their hometown mud. Pepperidge Farm, which, for seven years, had used artificial colorants in its colored goldfish, switched to natural dyes in July 2010.

The colored goldfish are now brightened with annatto extract, beet juice concentrate, paprika extract, paprika, turmeric extract, huito juice concentrate and watermelon juice concentrate, instead of blue 2, red 40, red 3 and blue 1. (There is a banner on the new bags with "Colors From Natural Ingredients" written.)

Interestingly, Pepperidge Farm cited customer preference for its recent switch, the same reason it gave me in September 2008 for employing artificial colors in 2003.

Pepperidge Farm, March 2011: “There were so many consumers who had children that had problems with artificial colorings that we decided to change to the natural colorants.”

Pepperidge Farm, September 2008: “We used to use natural colorings, but we couldn’t achieve the vibrant colors that consumers wanted, so we had to go the other way. Consumer preference was for a brighter, broader range of colors.”

While it may seem that the large corporations exert iron-fisted control, know that public sentiment and purchasing power—and their role in the bottom line—shouldn’t be taken for granted.

Don’t like a product? Make a phone call (or six).

Take Action Against Methyl Iodide, Used on Strawberries

2011-12-22T08:17:00.005-05:00

The latest action alert from Pesticide Action Network focuses on methyl iodide, a known carcinogen essential to California's conventional strawberry crop:

We’ve pitched a long battle here in California to keep the cancer-causing pesticide methyl iodide out of strawberry fields. Getting it banned here will make a national ban all the more likely. Some 90% of the nation’s strawberries are grown here. So without a CA market, methyl iodide just isn’t viable. That’s the strategy.

We need national public will to make this work, and we need another push today.

TAKE ACTION. With your help, we’ve held the line by “doing democracy” daily. We’ve written letters, called decision makers, passed local resolutions, held hearings, hosted farm tours and press conferences and more. None of this work is glamorous, and it is all incremental: every little bit builds on the many little bits before. And it works!

We’re told that the new head of the state’s Department of Pesticide Regulation (DPR) will be appointed around the new year and that this person will either formalize the de facto ban on methyl iodide that we’ve seen this last year, or not. Let’s make sure the agency knows we’re still watching — and that keeping this carcinogenic chemical out of California must be a priority for the new year.

TAKE ACTION. Last March, Brown said he’d “take a fresh look” at the methyl iodide decision. Since then, memos have gone public showing that the decision was based on political calculations with no defensible basis in science. Whomever Brown appoints to head DPR must take swift action to reverse this bad decision.

Meanwhile, we thank you for a year of devoted, democratic action. Together we’ve held a very real line here in California.

• Arysta’s PR people have told reporters that they “don’t call it ‘methyl iodide’ anymore because the public thinks ‘methyl iodide’ means poison.”
• When asked why they don’t to use a fumigant that we are told is absolutely essential to California’s agricultural industry, farmers say, in effect, “because it’s expensive, we can make do without it, and ‘those activists have been very effective.’”

“Those activists” are us! Let’s stay effective and keep the pressure on.

TAKE ACTION

Pearled Barley vs. Hulled Barley and a Whole Grain Primer

2011-12-21T08:38:00.006-05:00

Yesterday I wrote about a beef, barley and mushroom soup I made using hulled barley and a reader asked the difference between "hulled" barley and "pearled" barley.

Simply put, hulled barley (right in photo) is a whole grain, meaning the three parts of the seed—bran, germ and endosperm—are intact, providing optimum nutrition. Hulled barley, as its name suggests, has had its inedible, outermost layer—the hull—removed. (All grains grown for human consumption must have their hull removed, if they have one.)

Pearled barley (left in photo) is not a whole grain, since it has been polished (aka "pearled"), processing that removes the nutritious bran layer, making it an incomplete food.

This concept of whole vs. incomplete holds for other grains and grain products. White rice, for example, is rice that has had its bran and germ—and with them essential vitamins, minerals, enzymes, fats, proteins and fiber—removed.

White wheat flour, the main ingredient in so much of our bread, cookies, cakes, muffins, pizza dough, etc., comes from wheat that has been stripped of its bran, germ and, by association, most of its nutrients.

Many believe that these processed grains play an outsized role in our modern diseases (obesity, diabetes, heart disease, etc.), since the endosperm's starches throw the body's insulin regulation mechanism completely out of whack.

The bran and germ are removed for several reasons, including shelf life, cooking time and appearance. (The germ contains some oil, which can go rancid; whole grains take longer to cook; and white is bright.)

The bottom line? Choose hulled barley over pearled, brown rice over white and whole wheat bread over white. They taste better, are rich in nutrients and may help you lose a couple pounds.

How to Make Beef and Barley and Mushroom Soup

2011-12-20T08:18:00.010-05:00

I cooked a delicious beef, barley and mushroom soup the other day; it's perfect winter food. In the holiday spirit, I'll include sort-of, kind-of exact measurements. But don't get used to it, bahumbug!

To start, I browned both sides of a beef shin bone (from a grass-fed cow, bought at Whole Foods) in olive oil and butter in a large soup pot. (Remember to season the shin bone with unrefined sea salt and fresh ground pepper before browning it. Other cuts of meat you can use are beef short rib or lamb shank; meat close to the bone is supremely flavorful.)

When the shin bone was browned, I removed it to a cooling rack. In the pot (and in the shin bone's fat), I sautéed chopped onion (from one medium-large yellow onion), chopped carrot (from one medium-large carrot) and sliced mushrooms (from eight crimini mushrooms). (If you only have one medium onion, one large carrot and six white button mushrooms, it's OK!)

I stirred occasionally and when the onions, carrots and mushrooms started to soften, I added minced garlic (from two garlic cloves) and about 1½ tablespoons of fresh thyme. I cooked this mixture for another two minutes or so, taking care to not burn the garlic.

I then added about a tablespoon of whole wheat flour (which helps thicken the soup) and stirred for about 30 seconds. (If you want a thin, liquid soup, do not add the flour.) I added some salt and pepper, plus about a cup of hulled barley and stirred. The mixture was on the thick side (exactly what I wanted) and I added about six or seven cups of cold water and one bay leaf. I also put in the shin bone and any of its juices that had accumulated.

I brought the mixture to a boil and then returned it to a simmer. I covered the pot, but left a little open space. I let the mixture simmer for about 45 minutes; the barley was cooked but the shin bone meat was still a little tough. I removed the shin bone, cut off bite-size pieces of meat and put them and the baldish bone back in the pot. I let the soup cook for another 30 minutes or so, until the meat was tender.

I tasted; the soup needed quite a bit of salt and pepper, but I knew that would be the case. Its thickness was perfect for my liking but add more water or cook longer (without a lid) if necessary. Store in the refrigerator, but be aware that the barley will absorb quite a bit of liquid, so add a little water when reheating.

Any questions, leave a comment and I'll respond.

Misinformation about Nutrition, Food Supply & Health Rampant

2011-12-19T09:52:00.009-05:00

Unfortunately, there's a lot of wrong information and bad advice about nutrition, health and food safety relayed by people of authority. Culprits include doctors dispensing Lipitor as a remedy for high cholesterol (the issue of cholesterol is a million times more complex than a meaningless, solitary number) and dietitians recommending low-fat anything to help clients lose weight.

I received a large serving of misinformation the other day from the manager of the butcher department at one of the food markets where I shop. I was asking about the availability of turkeys for Christmas and the manager wasn't sure if he would be carrying organic turkeys. There definitely would be "regular" turkeys (read: raised on Big Food's factory farms) and also ones from Murray's, a company known for its chickens raised without the use of antibiotics.

"If we don't have the organic," he said, "your best bet is the Murray's."

"Yup," I said, "no antibiotics, but I was hoping for something better."

He shot me a quizzical look.

"Murray's have no antibiotics and no hormones," he said. "They are pretty much raised organically; they get 100 percent vegetarian feed."

Holy dissemination of misguided information, Batman!

Hopefully the butcher will remember my ensuing explanation about hormones, organic standards and 100 percent vegetarian feed and won't offer the same spiel again.

I told him that federal regulations prohibit the use of hormones in poultry (and pork), so the "free of hormones" labeling on chicken, turkey and pork is a marketing ploy. (Click here to read a post I wrote about this last year.)

I further explained that the "100 percent vegetarian feed" isn't necessarily a good thing, since we want our turkeys and chickens also to be eating protein (worms, insects, grubs, etc.). Furthermore, there's a 99.9 percent chance that this vegetarian feed violates several tenets of the USDA's organic regulations.

I'd bet the factory farm that the feed contains genetically engineered corn and soy (over 90 percent of the corn and soy grown in the United States is from genetically engineered seed) sprayed with dangerous chemical pesticides. Any genetically modified organisms (GMOs) and unapproved non-organic pesticides are strictly forbidden in any organic food, whether it be meat, fruits, vegetables, bread or packaged food.

My holiday wish? May our children and grandchildren live in a world where a Christmas turkey (or a random Wednesday chicken thigh) doesn't require 400 words to explain what's gone into it.

Jack LaLanne Talks the Body, "One of the Greatest Machines"

2011-12-16T07:33:00.006-05:00

Here's our monthly dose of Jack LaLanne, who helps us realize in this installment that we may not be paying enough attention to our bodies, "one of the greatest machines the world has ever known."

If you are receiving The Delicious Truth via email, click here to watch the video.

How to Roast Beets, a Staple of Dead-of-Winter Cooking

2011-12-15T09:27:00.003-05:00

Now that the gift of an extended growing season is over, it's time to start employing root vegetables—staples of dead-of-winter cooking—in earnest.

As part of last night's dinner, I roasted some really small golden and purple beets I bought at Whole Foods. Often beets are sold with their greens, but many markets will also have a bin for loose beets, which is where I found mine. Depending on the store, the price for organic loose beets can range from $1.50 to $2 per pound.

To roast beets, simply wrap them in aluminum foil. Wrapping together is fine, there's no reason to wash and the skins will easily slip off after cooking. Place the beets in a 350 degree oven (I use my toaster oven) and, depending on the size, the beets should be done in 30 to 60 minutes. The beets are done when the tip of a sharp knife easily pierces the meat of the beet.

The beets can leak their juices during cooking, so use a baking sheet or piece of foil to prevent a mess in your oven. After the beets have cooled, use a towel to remove their skins; if the beets are cooked, the skins will slide right off.

If you not going to eat the beets immediately, store in the refrigerator with their skins still on. Peel before eating.

By the way, the above photo is by D.A. Wagner, a friend and very talented photographer who took the photos on the homepage of the Cook with Class website.

Russ Kremer Tells Antibiotic-Resistant Infection Story Again

2011-12-14T08:51:00.008-05:00

I first heard of pig farmer Russ Kremer in October 2008. I read a story about him in Gourmet and wrote a post about his gore by a boar and his resulting infection that was resistant to antibiotics.

Seventy percent of the antibiotics used in the United States are administered to healthy livestock—most of it through feed—to help our factory-farmed cattle, chickens and pigs grow faster and stay "healthy." The price? Super bacteria immune to the range of antibiotics that have served us so well for decades.

Kremer's name surfaced again this week when I read about yesterday's Congressional briefing that focused on the successes and importance of antibiotic-free meat. The session was hosted by Congresswoman Louise Slaughter (D-NY), the author of the Preservation of Antibiotics for Medical Treatment Act (PAMTA), legislation to ensure we preserve the effectiveness of antibiotics for the treatment of human disease.

Panelists included Steve Ells, CEO of Chipotle; Stephen McDonnell, CEO of Applegate Farms; and Paul Willis, President of Niman Ranch, all champions of antibiotic-free meats.

Kremer was also there and told his story for the umpteenth time. It warrants repeating. From a press release put out by Slaughter's office:

"Russ Kremer, Co-founder and President of Ozark Mountain Pork Cooperative, told his story about being gored by a boar and getting an antibiotic-resistant infection while operating his family farm, which had been convinced by industry to begin using antibiotics as growth promoters in their animal feed. As his health deteriorated and none of the antibiotics doctors were using were working, Kremer realized he had contracted the same infection as the pigs he was raising, which had been shown to be resistant to seven out of eight antibiotics commonly used to treat infections in humans. The incident shed light on the dangers associated with the regular dosing of antibiotics to healthy animals.

“'Since 1989, after all those years, my hogs have been drug free,' said Kremer. 'I did it, not because I knew about Whole Foods or Chipotle or Niman Ranch – I didn't even know what natural organic meant. I did it because I was so remorseful that I had been doing something wrong to society, that I quit. It was the right thing to do. It was extremely sustainable for me, I didn't have to pay those $16,000 a year drug bills. And it’s become one of the most satisfying lifestyles you can imagine, now dealing with healthy happy pigs.'”

Do you know what you are eating?

Great Cookbook and Gift Idea: "Martha Stewart's Cookies"

2011-12-13T08:35:00.017-05:00

A great holiday gift (not as good as a gift certificate for a Cook with Class cooking lesson, though) is "Martha Stewart's Cookies," an excellent book with recipes for 175 different cookies.

I've made a handful—oatmeal raisin cookies, whole-wheat date bars, peanut butter and jelly bars, carrot cake cookies and cakey chocolate chip cookies—and they all have been delicious. Just as important, most of the book's recipes are straightforward and easy enough to make even if you hardly bake or are in prison. (Sorry, I couldn't resist.)

Last night I made chocolate crackles (photo, below); they were really !$#@% good. The more nuanced Marthaspeak description: "A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance." Whatever.

Remember, cookies and other desserts aren't necessarily bad for us. If we use organic chocolate, whole wheat flour, butter from pastured cows, eggs from pastured hens and organic pure cane sugar, our sweets will be healthier (and safer) than any "low-fat" packaged foodstuff championed by Big Food.

Another Whole Grain Option: How to Make Bulgur

2011-12-12T10:22:00.007-05:00

For those looking to add more or different whole grains to their diet, bulgur is a quick-cooking option. (Bulgur is not the name of a specific grain; it's actually wheat kernels that have been parboiled, dried and ground into smaller sizes.)

Use bulgur plain (in lieu of brown rice or quinoa) to soak up the flavors of a stew, braise or chili. Also use it as a component of a hodgepodge salad; bulgur would work great in the chickpea-feta cheese-cauliflower-kohlrabi-kale salad I described on Friday.

Bulgur, which is high in fiber, manganese and the vitamin Bs, is simple to cook. You can simmer it (2 parts water to 1 part bulgur) for about 15 minutes. Even simpler is pouring boiling water over bulgur, which will soften and cook it. (Make sure the bulgur is in a bowl before pouring the water!)

I made bulgur this morning by pouring 1½ cups of boiling water over 1 cup of bulgur. After about 15 minutes (and one or two stirs) the water had been absorbed; if water does remain, drain the mixture—make sure the bulgur is soft—through a fine-mesh strainer. My 1 cup of dried bulgur resulted in about 2 ½ cups of cooked.

Great Fall Weather Equals Great Fall Vegetable Bounty

2011-12-09T11:40:00.004-05:00

The great fall weather in the Northeast (temperate, sunny days and cool nights) has been a boon to the vegetables that thrive in cooler temperatures. Light nighttime frosts help sweeten hearty dark leafy greens such as kale and collards. Deeper frosts end the growing season, but, fortunately, that hasn't happened yet.

My garden is still producing kale (two kinds), mustard greens, arugula and a little parsley. In addition, I've been buying cauliflower, turnips, kohlrabi and winter radishes at farmer's markets.

The meals I've been cooking recently reflect this bounty. Concoctions have included a pasta sauce with cauliflower, kale and anchovies; a salad of chickpeas, feta cheese, cauliflower, kohlrabi and kale; and scrambled eggs with cheddar cheese, sautéed leeks and . . . wait for it . . . kale.

The chickpea salad couldn't be easier to make. In a bowl, combine chickpeas, crumbled feta cheese, chopped cauliflower, chopped kohlrabi (or other crunchy vegetable) and chopped kale (or other dark leafy green). Add lemon juice, olive oil, salt and pepper to taste. Done.

Have a nice weekend.

Environmental Working Group's "Sugar in Children's Cereals"

2011-12-08T10:15:00.006-05:00

The Environmental Working Group (EWG), which does great work on our behalf protecting public health and the environment, just released a new report, "Sugar in Children's Cereals: Popular Brands Pack More Sugar Than Snack Cakes and Cookies."

Anyone who has ever read an ingredient list will not be surprised by EWG's findings. From the summary of the study, which analyzed 84 popular brands of cereal:

"Kellogg’s Honey Smacks, at nearly 56 percent sugar by weight, leads the list of high-sugar cereals, according to EWG’s analysis.

"A one-cup serving of Honey Smacks packs more sugar than a Hostess Twinkie, and one cup of any of 44 other children’s cereals has more sugar than three Chips Ahoy! cookies.

"Most children’s cereals fail to meet the federal government’s proposed voluntary guidelines for foods nutritious enough to be marketed to children. Sugar is the top problem, but many also contain too much sodium or fat or not enough whole grain."

In addition to the study's sugar content findings, the report's section on the "politics of nutrition and children's food" encapsulates the difficulties inherent to a system that kowtows to corporate interests at the sake of public health.

For more on Big Food's marketing schemes and its attempts at self-regulation, click here to read a blog post by Michele Simon, a public health lawyer specializing in industry marketing and lobbying tactics.

For a list of the best and worst cereals, click here.

To read the whole report, click here.

Radiation Found in Japanese Baby Formula

2011-12-07T08:13:00.002-05:00

In March, immediately after Japan was struck by an earthquake and tsunami that severely damaged a nuclear plant, I bought three huge bottles of the Japanese soy sauce I use. I didn't want to take a chance with supply and radiation issues; who could guess what the fallout (literally) would be?

In the grand scheme of things, my soy sauce, while delicious and nutrient-dense, isn't really that important.

From today's New York Times:

"Traces of radioactive cesium thought to be from the crippled Fukushima Daiichi nuclear power plant were detected in Japanese baby formula on Tuesday as concerns about food safety continue almost nine months after the accident."

Click here to read the entire article.

But the news isn't all bad. According to Food Safety News, Hong Kong's Center for Food Safety has been continuously testing radiation levels of Japanese foods since March and only a handful of food items have been found to have unacceptable radiation levels.

Click here to read the entire article.

"How the Food Industry Eats Your Kid's Lunch"

2011-12-06T07:22:00.004-05:00

Want to ruin your day? Click here to read an opinion piece from Sunday's New York Times describing how poorly we feed our kids at school.

Do you need a hint why? Probably not, but here's the answer in green:

MONEY

The first three paragraphs from the article:

"An increasingly cozy alliance between companies that manufacture processed foods and companies that serve the meals is making students — a captive market — fat and sick while pulling in hundreds of millions of dollars in profits. At a time of fiscal austerity, these companies are seducing school administrators with promises to cut costs through privatization. Parents who want healthier meals, meanwhile, are outgunned.

"Each day, 32 million children in the United States get lunch at schools that participate in the National School Lunch Program, which uses agricultural surplus to feed children. About 21 million of these students eat free or reduced-price meals, a number that has surged since the recession. The program, which also provides breakfast, costs $13.3 billion a year.

"Sadly, it is being mismanaged and exploited. About a quarter of the school nutrition program has been privatized, much of it outsourced to food service management giants like Aramark, based in Philadelphia; Sodexo, based in France; and the Chartwells division of the Compass Group, based in Britain. They work in tandem with food manufacturers like the chicken producers Tyson and Pilgrim’s, all of which profit when good food is turned to bad."

The author, Lucy Komisar, goes on to discuss the "rebates" (read: kickbacks) that are inherent to the current system. Komisar also reported on these kickbacks several years ago; click here to read that article from In These Times.

Replacing Plastic and Wood Cutting Boards with Bamboo

2011-12-05T07:48:00.001-05:00

About two years ago I replaced my wooden and plastic cutting boards and cooking utensils (spoons, spatulas, etc.) with bamboo.

Bamboo is a renewable resource, as it can be re-harvested in about a tenth of the time as managed woods. With bamboo, the possibility of plastics' chemicals leaching into food (from nicks and scratches, plus cooking heat) is moot.

In addition, bamboo contains some inherent antimicrobial properties not found in wood or plastic. (That being said, hand-washing with warm, soapy water is still necessary.)

I've read good things about the Totally Bamboo brand, which is what I use. Cutting boards are fairly priced, and, if cared for properly, will last a long time.

McDonald's to Charge for Happy Meals, Avoiding New SF Law

2011-12-02T07:57:00.005-05:00

San Francisco's law banning the giveaway of free toys in fast food meals started yesterday.

Leave it to our friends at McDonald's, though, to figure out a crafty end run to keep the practice going while (in theory) engendering positive PR in the process.

It will now cost 10 cents to turn a boring, slightly toxic fast food meal into a veritable carnival! But don't think McDonald's is making any money in the process; all proceeds will, according to the San Francisco Chronicle, "help build a new Ronald McDonald House to temporarily house families with sick children at the new UCSF Hospital under construction at the Mission Bay campus."

I have to admit, it's an absolutely brilliant play. I better eat my Wheaties this morning if I want to be able to compete with McDonald's marketing team!

Click here to read the full San Francisco Chronicle article.

Artificial Colors and Artificial Flavors at the Dentist's Office

2011-12-01T10:46:00.009-05:00

I've been meaning to write this post for years; my visit to the dentist yesterday finally spurred me to action.

Among the top 10 things you probably never thought of is the fact that the pumice-based polish (prophylaxis paste) the dentist uses to clean and polish your teeth and those of your children contains artificial colors and flavors.

About three years ago, when I really got on my avoid-all-unnecessary-chemicals-at-all-costs kick, I was sitting in the dentist's chair waiting for the hygienist to finish the cleaning by using the prophy paste. As she started to dip the electric scrubber in the small packet it comes in, I noticed the "coarse cinnamon" paste's swirled, two-colored scheme.

Alarm bells went off.

I asked her the ingredients; despite 30 years in the business, she didn't know. I insisted, so she went to the storage closet and returned with the box. Sure enough, artificial colors and flavors! At the dentist's office!

The brand of prophy paste my dentist uses is Premier Enamel Pro; all six of their flavors (cinnamon, grape, strawberry, mint, bubblegum(!), vanilla mint) contain artificial flavors and colors. Nothing is different for the other makers.

The solution? The hygienist now uses plain pumice to clean and polish my teeth. I am her only patient who she has ever done this for and the only person who ever asked her the ingredients in the prophy paste.

Alas, I don't think I am crazy, but please don't even get me started on the ingredients in the toothpaste they give out!

How to Make Pumpkin Muffins or Pumpkin Bread

2011-11-30T07:36:00.003-05:00

I made pumpkin mini muffins for Thanksgiving; they were a huge hit, if I may say so myself. I used boxed (no BPA!) organic pumpkin from Fig Food, a relatively new company. Fig Food's beans and soups can be found at Whole Foods nationally.

PUMPKIN BREAD (or MUFFINS)
Yield: 1 loaf, 12-16 muffins, 48 mini muffins

1½ cups flour (preferably organic; whole wheat works)
1 teaspoon baking powder
1 cup pumpkin, from a box or can
1/3 cup canola or other neutral oil, non-GMO, if possible. Olive oil is fine as well.
2 eggs, beaten
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1¼ cups sugar (organic cane sugar, if possible)
½ teaspoon baking soda
½ teaspoon salt (unrefined sea salt, if possible)

1. Preheat oven to 350. In a small bowl, whisk together flour and baking powder.

2. In a large bowl, whisk together pumpkin, oil, beaten eggs, nutmeg, cinnamon, sugar, baking soda and salt until smooth. Mix in flour mixture until just combined.

3. Using a paper towel, oil all sides (especially bottom) of a loaf pan (or muffin tin). Pour batter into pan. Bake until puffed and golden brown and an inserted toothpick or knife comes out a little gooey, about 30 minutes. Muffins, because they are smaller, will cook much quicker (12 to 15 minutes). Mini muffins will take about 8 to 10 minutes.

4. Remove from oven and let cool on cooling rack for about 5 minutes. Carefully remove loaf (or muffins) from pan and let cool on cooling rack.

USDA, Monsanto and Genetically Engineered Sugar Beets

2011-11-29T08:05:00.003-05:00

An email action alert I received yesterday from the Center for Food Safety deals with the USDA's continued attempts at foisting genetically engineered (GE) sugar beets on the population. There's a pretty good chance that if you are eating food containing "sugar," the sweetener is from GE sugar beets. And, if the USDA and Monsanto have their way, those chances will skyrocket.

According to Tom Philpott, who writes about food-related issues in Mother Jones:

"Sugar beets provide about half of the sugar consumed in the United States -- and Monsanto controls 95 percent of the sugar beet seed market with its Roundup Ready genes. The company's stranglehold over the beet market demonstrates its insidious market power. When a federal judge demanded in August 2010 that farmers stop planting Monsanto's GM beet seeds pending an impact study, farmers quickly found out that virtually no non-GM seed was available. Between 2005, when the USDA first greenlighted GM beets, and 2010, Monsanto had essentially driven all competition out of the market."

The action alert I received:

"USDA Once Again Pushes for GE Sugar Beet Commercialization—Send Your Comment Today!

"USDA recently released a Draft Environmental Impact Statement (EIS) proposing a full-scale deregulation of Monsanto’s genetically engineered (GE) Roundup Ready sugar beets and is accepting public comments until 11:59pm EST on December 13, 2011. Unfortunately, it is clear that the USDA continues to dismiss the serious concerns of non-GE farmers and consumers regarding the environmental and socioeconomic effects of such an action. Genetically engineered sugar beets threaten the environment through transgenic contamination and weed resistance; threaten consumers by inhibiting the fundamental right to choose, and; threaten organic and non-GE farmers by placing the burden for contamination prevention on them instead of on the producers of the GE crop.

"As you may remember, in 2008, the Center for Food Safety (CFS), Organic Seed Alliance, High Mowing Seeds, and the Sierra Club successfully sued the Department of Agriculture (USDA) for its illegal approval of Monsanto’s genetically engineered (GE) Roundup Ready sugar beets. In 2010, the court banned GE sugar beets until USDA prepares a valid environmental impact statement. Since then, CFS has twice gone back to court, because USDA insists on allowing continued commercialization without proper environmental review. The third case is currently pending in federal district court.

"Despite the legal victory by CFS and our allies, USDA has once again failed to adequately analyze the threat that transgenic contamination, glyphosate-resistant weeds, and increased herbicide use poses to farmers, consumers, and the environment. "

Click here to send your comment to the USDA today, urging it not to approve the deregulation of Monsanto’s genetically engineered, “Roundup Ready” sugar beets.

How to Limit Unwanted Catalogs and Junk Mail

2011-11-28T07:34:00.003-05:00

Are you swimming in a sea of unwanted and unrequested catalogs and junk mail, especially now, during the holidays? With just a bit of effort you can curb the flow of mail to a trickle and possibly save a tree and some petroleum in the process.

It takes a little time, but whenever I receive a catalog or solicitation I have my name removed from the mailing list by either calling the toll-free phone number (all catalogs have them) or sending an email (for charities, non-profits, etc.). For mail from banks and credit card companies, I mail them a note (using their provided postage-paid envelope) kindly requesting name and address removal.

I've been doing this for about four years and I now rarely receive unwanted mail.

Another way to limit junk mail is to ask any magazines you subscribe to or any organizations you are a member of to not share, sell or rent your name and address to other companies, a practice that is commonplace.

I can't imagine the resources wasted on these unneeded mailings; thinking about it is mind-boggling.

UPDATE (1:10 p.m.): A reader just let me know about Catalog Choice, a service that helps with the process of opting out of unwanted mail. "I've found it reliable," she wrote.

Jack LaLanne: Worry and Avoiding It

2011-11-25T10:10:00.007-05:00

Our monthly dose of Jack LaLanne focuses on worry. I'm pretty sure Jack would be worrying more about exercise than shopping today. (If you are receiving The Delicious Truth via email, click here to watch the video.)

Happy Thanksgiving + Quick & Easy Cranberry Sauce Recipe

2011-11-24T10:07:00.005-05:00

The Delicious Truth will return tomorrow (if I don't fall into the cranberry sauce I just made). It's tart—cranberries' natural flavor—so add a little more sugar if necessary.

CRANBERRY-ORANGE SAUCE
1 12-ounce (or similar size) package cranberries (fresh or frozen)
1 orange, juice and zest
1/3 cup white sugar (organic cane sugar, if possible)
1/4 cup cold water
Pinch salt (unrefined sea salt, if possible)
2 or 3 shakes ground cinnamon (optional)

Place all the ingredients into a saucepan over medium heat. Stir until sugar dissolves. Simmer until cranberries burst and the sauce thickens, stirring and breaking cranberries occasionally, about 20 minutes. Cool and refrigerate.

Turkey's Dark Meat: More Nutrients than White Meat

2011-11-23T07:10:00.003-05:00

My annual "Dark meat is so much better than white meat for several reasons" post:

Happy Thanksgiving!

As usual, there will be a scrum at our buffet table.

I eat the dark meat of turkey (and chicken) almost exclusively, since I find it more flavorful and tender than white meat. Unfortunately, many at my Thanksgiving meal feel the same way.

But why is some meat dark and some white? Here’s the scoop, courtesy of the Really? column in The New York Times:

"In general, what makes one cut of turkey — or any other type of poultry — darker than another is the type of muscle it contains. Meat is darker if it contains higher levels of myoglobin, a compound that enables muscles to transport oxygen, which is needed to fuel activity. Since turkeys and chickens are flightless and walk a lot, their leg meat is dark while their wing and breast meat are white."

Contrary to popular belief, the article adds, dark meat has only marginal more fat and calories than white meat:

"[A]ccording to the Department of Agriculture, an ounce of boneless, skinless turkey breast contains about 46 calories and 1 gram of fat, compared with roughly 50 calories and 2 grams of fat for an ounce of boneless, skinless thigh."

And, as usually is the case (magnified for foods from quality sources), the fattier version is much more nutrient-dense:

"Compared with white meat, [dark meat] contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12."

Click here to read the entire article.

Quaker Instant Oatmeal Dinosaur Eggs Revisited

2011-11-22T10:31:00.002-05:00

I wrote a post a couple years ago on a food-like product, Quaker Instant Oatmeal Dinosaur Eggs, that is more game show than meal. Granted, I was a little bit of a wise guy in my approach, but plenty of teenagers, in comments to the post, came after me for being a curmudgeon or overreacting to the product's ingredients.

For me to reply is a no-win situation, but, thankfully, a reader just left a comment that addresses some of the bigger issues at play with not just dinosaur egg oatmeal, but our food supply in general. Thank you, Tessa!

"Thank you so much for posting this, Rob. And let me say, I love dinosaurs as much as any kid... but WAKE UP, PEOPLE! Why don't children eat oatmeal with just a little bit of maple syrup, cinnamon, maybe some dried fruit? Because the media bombards us with images as sugary foods that are often marked as healthy! If a parent is successful in keeping their children eating healthy at home, they develop a taste for these junk foods at school! Sugar is incredibly addictive, and there should be much more outrage about companies targeting children this way.

"Just because the FDA deems something safe does NOT mean it is. What is DOES mean is that whatever profit-driven company is selling these dangerous products has PAID THE FDA OFF. These governmental agencies that are supposedly there to protect us are prostitutes to large corporations! Products like these are responsible for the childhood epidemics of our time - CHILDHOOD OBESITY and DIABETES! What child should have diabetes? How does this even HAPPEN? Tragic.

"Mothers please educate yourself and do not be fooled into thinking these huge corporations care about the health of your children. Go ahead and look into artificial colors, etc. that are being linked to childhood Autism and ADD/ADHD.

"Truly despicable..."

Mark Bittman Thanks Many Who Are Helping Society

2011-11-21T08:19:00.003-05:00

With Thanksgiving approaching, New York Times columnist Mark Bittman wrote a great piece yesterday listing 25 "signs of hope" in the movement of "prodding American food back on a natural, sustainable, beautiful track."

The list touches on many components of the movement and acts as a great primer for those wanting to learn more. There were a handful of people and organizations I hadn't heard of but am now a big fan of.

Click here to read Bittman's article; more of us knowing the great work that Tom Philpott , Bill McKibben, Wes Jackson, Michael Pollan, etc. are doing makes society a better place.

Old News: Moneyed Interests Talk, Politicians Balk

2011-11-18T07:23:00.006-05:00

Margo Wootan is the director of nutrition policy at the Center for Science in the Public Interest (CSPI). On Tuesday, she released this statement:

"It's a shame that Congress seems more interested in protecting industry than protecting children's health.

"At a time when child nutrition and childhood obesity are national health concerns, Congress should be supporting USDA and school efforts to serve healthier school meals, not undermining them. Together, the school lunch riders in the agriculture spending bill would protect industry's ability to keep pizza and French fries on school lunch trays every day of the week to the detriment of children's health."

Why? Because on Monday, according to an article in The New York Times:

"In a victory for the makers of frozen pizzas, tomato paste and French fries, Congress on Monday blocked rules proposed by the Agriculture Department that would have overhauled the nation’s school lunch program.

"The proposed changes — the first in 15 years to the $11 billion school lunch program — were meant to reduce childhood obesity by adding more fruits and green vegetables to lunch menus, Agriculture Department officials said.

"The rules, proposed last January, would have cut the amount of potatoes served and would have changed the way schools received credit for serving vegetables by continuing to count tomato paste on a slice of pizza only if more than a quarter-cup of it was used. The rules would have also halved the amount of sodium in school meals over the next 10 years.

"But late Monday, lawmakers drafting a House and Senate compromise for the agriculture spending bill blocked the department from using money to carry out any of the proposed rules."

Even if you think Wootan and The Times are crazed, left-wing, occupying fanatics, let's say they are five percent correct in their above statements. Isn't that enough to warrant protest from us all, no matter our political leanings? Shouldn't our children's health trump adults' quest for ego, power and wealth?

With every kowtowing to the corporate gods by our elected politicians, my desire to run for Congress grows.

Making Hamburgers? Try Ground Lamb

2011-11-17T07:53:00.003-05:00

I cook hamburgers using grass-fed beef two or three times each month. As an alternative, many people make turkey burgers, but when I am in the mood for something different, I use ground lamb. I love lamb's earthy (or slightly gamey, depending on your palate) taste.

To complement the lamb's flavor, I incorporated sautéed onions, chopped parsley and ground cumin into the patties. Another possibility is feta cheese, but I didn't have any.

For a sauce, I felt like something other than ketchup, so I combined equal parts plain whole fat yogurt, mayonnaise and Dijon mustard. Sides were a salad of greens from my garden and pan-fried Japanese sweet potatoes bought at a farmers' market.

The Farm Bill Explained: "The Biggest Farm Bill Loser"

2011-11-16T10:22:00.010-05:00

The best food-related animation short of 2011 is Chipotle's "Back to the Start" (if you haven't seen it, two minutes of your time demands it), but another worth entry in the genre is Food & Water Watch's "The Biggest Farm Bill Loser," which encapsulates the under-the-radar, every-five-years Farm Bill that dictates this country's food policy.

Watch below to get a sense of how concentrated power (made possible by Big Food's cozy relationship with our elected politicians) has made us a sick—and getting sicker—nation. (If you are receiving The Delicious Truth via email, click here to watch the video.)

For a more in-depth discussion of the Farm Bill and its consequences, click here to read Mark Bittman's column last week in The New York Times, which delves into the political dealings and policy minutiae of this enormously important—but virtually neglected—piece of legislation.

The New Yorker's Annual Food Issue

2011-11-15T07:12:00.003-05:00

This week's issue of The New Yorker is the magazine's annual food issue. Unfortunately, most articles are available online only to subscribers, but two pieces—Adam Gopnik's "The First Served," a short summary of turkeys and Thanksgiving in America and Jane Kramer's longer "The Food at Our Feet," about foraging in Europe—are available to everyone.

Click here to read Gopnik's "The First Served."

Click here to read Kramer's "The Food at Our Feet."

And click here to view the issue's table of contents to help determine if a trip to the library, bookstore or newsstand is warranted.

A Quick and Easy Bean Dip or Bean Spread

2011-11-14T10:27:00.004-05:00

Here are instructions for a quick and easy bean concoction, which can be used as a dip or as a spread on sandwiches:

Drain and rinse a can of beans (any variety is fine). Put beans into a bowl and mash with a fork or potato masher until desired consistency is achieved. Add seasonings—salt, pepper, chopped parsley, dried rosemary, minced garlic, cumin powder, olive oil, hot sauce, tahini, lemon juice, etc.—and mix to combine. Taste and reseason accordingly.

As a dip, serve with chips and/or vegetables. For sandwiches, how about a vegetarian special of the bean spread, cheese, avocado, tomatoes and some greens?

Of the canned brands, Eden (organic) is my favorite (and free of BPA), but the most expensive. There are other organic brands that are about half the price and only a few cents more than conventional beans (containing pesticides).

Disposable Water Bottle Ban in Grand Canyon Scrapped

2011-11-11T07:15:00.007-05:00

Did you hear the one about the top parks official at the Grand Canyon who tried to ban the sale of disposable plastic water bottles at the park, in an effort to decrease the waste (30 percent of the park's total garbage) caused by disposable plastic bottles?

Oops, it’s not a joke! Coca-Cola, which distributes Dasani water, got wind of the plan and it was scrapped only a couple weeks before its scheduled implementation. This may come as a shock, but money (Coca-Cola's, not mine) may have swayed the Director of the National Park Service, Jon Jarvis, to kneecap the ban. The company has donated more than $13 million to the national parks.

A Coca-Cola spokesperson, according to an article in The New York Times, "characterized the bottle ban as limiting personal choice."

Sorry, but this limiting personal choice argument is getting ridiculous. If people can't clean up after themselves (in one of the world's great spectacles, nonetheless), then they don't deserve personal choice. And how about my personal choice to take a hike without encountering (totally unnecessary) petroleum-based plastic bottles strewn all over the place? Unfortunately my personal choice doesn't include the purchase of anything, so I've got no shot of being heard.

Limiting personal choice? My ass. The ban did not extend to juice or soda, and plenty of (free) water filling stations for reusable bottles had been installed.

Is there anyone remaining in power who has any decency?

Maybe I should run for Congress. Unfortunately I don't have millions of dollars for campaigning, but the health insurance plan that comes with the job looks inviting enough to go into debt. Don't even get me started on the pillaging done by the health insurance companies. How can blind 20 percent annual increases be legal?

Click here for The New York Times article about the blocking of the bottle ban plan and click here for the blog post that acts as a sidebar to the story. Leave a comment below if you want to donate to my Congressional campaign. Also, contributions to help pay for monthly highway robbery (read: my health insurance) would be greatly appreciated.

"Death from a Bun," Courtesy of "The Daily Show"

2011-11-10T10:15:00.013-05:00

Here's more evidence that almost anyone—and the accompanying vested interests—can gain a platform in the conversation about food and nutrition, as seen in a report last week on "The Daily Show with Jon Stewart."

Unfortunately, there was no mention of grass-fed food products or factory farming.

If you are receiving The Delicious Truth by email, click here to watch Aasif Mandvi do his thing.

Out of Dish Soap? Add Water, Save Money

2011-11-09T10:05:00.003-05:00

A quick money-saving tip for the kitchen (it's only pennies, but everything counts!):

When you seemingly can't squeeze anymore hand dishwashing soap out of the bottle, add water to the container and shake. You'll have a full bottle of less-than-full-strength soap, but it'll still be effective enough to get your plates and glasses clean.

While on the subject of dish soap, it would be great if more of us used plant-based liquids rather than the harsh petroleum-based soaps that contain phosphates, dyes and fragrances, superfluous ingredients that do nothing to improve cleaning but are quite effective at harming our health and/or the environment.

Many brands (Seventh Generation, Method, Martha Stewart Clean, etc.) exist and are available at stores such as Home Depot, Wal-Mart and Target, where they are priced competitively with the better-known national brands.

Recycling Plastic Bags and Flexible Plastics at Whole Foods

2011-11-08T09:46:00.003-05:00

My local Whole Foods recently started offering medium-sized paper bags in its produce section, accompanied by a sign suggesting that shoppers place their fruits and vegetables in paper, not the plastic bags ubiquitous in supermarkets (and still present at Whole Foods).

This seems a logical step for the company; it curtailed the use of plastic bags at checkout several years ago and offers shoppers a $0.10 credit for using their own bag.

In addition, Whole Foods (and a handful of other stores) takes back used—but clean—flexible plastic (bags, wrap, bubble wrap, etc.) for recycling, a great service since the majority of municipal recycling programs do not.

When I learned of this two years ago, I began warehousing my plastics for eventual return to Whole Foods. It was eye opening to witness how quickly the plastic accumulated: bags or wrap for fruits, vegetables, pasta, bread, sugar, chocolate chips, toilet paper and sponges, to name just a few. The list, unfortunately, seems endless.

Does anyone else return these plastics to accepting stores?

The Latest in the Fight over Improving School Lunches

2011-11-07T08:15:00.002-05:00

There's no denying that food is big business and that the ongoing attempts to improve our food system can lead to heated political brawls.

Proposed changes to the multi-billion dollar school-lunch program have led to a fight, for example, over the future of the potato in school cafeterias. Farm-state senators are battling to keep the potato's sacrosanct status, while others are hoping to reduce the intake of starchy foods.

Click here to read a story from last week's New York Times ("School Lunch Proposals Set Off a Dispute") that summarizes where we stand. Here are three important paragraphs:

"The proposed changes — the first in 15 years to the $11 billion school-lunch program — are meant to reduce rising childhood obesity, Agriculture Department officials say. Food companies including Coca-Cola, Del Monte Foods and the makers of frozen pizza and French fries have a huge stake in the new guidelines and many argue that it would raise the cost of meals and call for food that too many children just will not eat.

"With some nutrition experts rallying to the Obama administration’s side, the battle is shaping up as a contentious and complicated fight involving lawmakers from farm states and large low-income urban areas that rely on the program, which fed some 30 million children last year with free or subsidized meals. Food companies have spent more than $5.6 million so far lobbying against the proposed rules.

"A group of farm-state senators have already succeeded in blocking an Agriculture Department plan to limit the amount of starchy foods in school meals, and are now hoping to win a larger victory. The group includes Senator Mark Udall, a Colorado Democrat, and Senator Susan Collins, Republican of Maine, who once worked picking potatoes and led the opposition to the new starch rules last month."

Atrazine in Our Drinking Water; Occupy EPA's Email Account!

2011-11-04T09:42:00.006-04:00

Here's the latest action alert from Pesticide Action Network (PAN), dealing with the herbicide atrazine, which is rampant in our drinking water. Let the Environmental Protection Agency (EPA) know that you are not happy with how it is handling its review of atrazine; this can be our little (online) occupation!

"When 10 studies in 25 are protected from public scrutiny and the rigors of peer review, and those studies are industry-funded, we have reason for concern. Yet that is exactly the situation we had with the most recent round of EPA’s atrazine review: of the 25 studies addressing human health risks (cancer, birth defects, endocrine disruption...) submitted for review, 10 were secret because corporate.

"Urge EPA to discount and disclose the corporate science backing atrazine» For over a year now we’ve been watching the Agency’s long-overdue review of atrazine. Now EPA is accepting comments on a new petition to pull the use of atrazine, pointing to misleading industry-funded science that has kept this common herbicide on the market.

"Here’s the deal. An independent scientist took a look at industry-funded reviews of the effects of atrazine on fish and frogs, and found this:

"'[The] industry-funded review misrepresented more than 50 studies and included 122 inaccurate and 22 misleading statements. Of these inaccurate and misleading statements, 96.5% seem to benefit the makers of atrazine in that they support the safety of the chemical.'

"Syngenta has shown time and again that they are serious and unscrupulous in their commitment to protect atrazine’s market share in the U.S. at all costs. Last time the Agency reviewed atrazine, they kept it on the market even as Europe banned it because it’s a water contaminant. Not incidentally, atrazine’s maker, Syngenta, lobbied EPA with over 50 closed door meetings in the run-up to that decision.

"Now, 94% our drinking water is contaminated with a chemical known to have endocrine disrupting effects at extraordinarily low exposure levels.

"We have until Nov 14th to tell EPA “not this time!”» Over the next two weeks we have an opportunity to send a clear message. We want any and all decisions on atrazine to be based on transparent, independent science, and we want decisions to be undertaken in the public interest."

Click here to let the EPA know what you think.

Chicago Public Schools Serving Antibiotic-Free Chicken

2011-11-03T08:58:00.003-04:00

Starting this week, kids in Chicago will be a little bit healthier a couple times each month.

In a move that flew under the media radar but could be the start of something very important, Chicago Public Schools began serving antibiotic-free chicken on Tuesday. The school system, the nation's third largest, will now be buying 1.2 million pounds of antibiotic-free bone-in drumsticks annually from Amish poultry farms, representing about one quarter of the chicken served in its cafeterias.

Antibiotics are administered to our livestock to promote growth and compensate for the decrepit conditions of industrial/factory feedlots. Seventy percent of all antibiotics used in this country are given to healthy livestock; this overuse has led to the proliferation of super bacteria immune to modern medicine's arsenal of antibiotics. Bottom line: our most powerful drugs sometimes don't work and people are dying because of it.

Public awareness about the issue is growing, though. The Pew Charitable Trusts, which had a hand in the Chicago deal, has a "Moms for Antibiotic Awareness" campaign, while Congresswoman Louise Slaughter (D-NY) has been the indefatigable voice on the subject in Congress. Unfortunately, her bill, The Preservation of Antibiotics for Medical Treatment Act (PAMTA), is in its annual stalled mode.

But this move by the Chicago schools could be a game-changer. If costs are manageable—the drumsticks are only a few pennies more per serving than "chicken" nuggets—why wouldn't every school district be serving antibiotic-free chicken? OK, I'll take Tulsa and Tallahassee to start, but seeing Chicago take the initial leap can only make this easier for other institutions to discuss and tackle.

Going to a school parents' association meeting soon? How about discussing Chicago's move? Knowledge is power; spreading awareness can be the most powerful of tools.

How to Make Chinese Dumplings

2011-11-02T07:01:00.002-04:00

PAN-FRIED BEEF DUMPLINGS
Yield: About 48 dumplings

1 lb. Ground beef (grass-fed, if possible)
2 Tbs. Garlic, minced
1 Tbs. Ginger, minced
1 cup Scallions, minced (about 1 bunch)
3 Tbs. Soy sauce
2 Tbs. Rice vinegar
2 tsp. Toasted Asian sesame oil
To taste Hot sauce (i.e. Tabasco)
1 package Dumpling wrappers (about 40-48)
As needed Good-quality canola or other neutral oil

1. Combine all ingredients (except dumpling wrappers) in a bowl and mix well.

2. Drop a small amount (about 1 tsp.) of the mixture into the center of a wrapper. Moisten edges of wrapper with a little water, fold into a triangle, press and pleat to encase.

3. Heat ½ inch of canola or other neutral oil in a skillet over medium-high heat. Working in batches, and without crowding the pan, arrange dumplings and cook until bottoms are nicely browned. Turn and brown second side.

4. Let dumplings drain and cool on paper towels.

My Thoughts on Local vs Organic: Why Not Both?

2011-11-01T07:12:00.004-04:00

A reader left a comment on yesterday's post that echoes the local vs. organic question I hear often:

"Is there a difference in health and taste between buying fruits and veggies from the local farmers at the [farmers'] market versus buying organic fruits and veggies from stores like Whole Foods?

"Personally, I often find that the fruits bought locally taste a bit better than the organic counterparts shipped from the west coast or sometimes other countries. Even those that are not freshly picked but stored (like pears and apples)."

We all make decisions when it comes to what we eat. For me, the goal is to avoid pesticides, hormones, antibiotics and synthetic ingredients in my food. Thus, for fruits and vegetables, organic is paramount. Sure, a little flavor and nutrition may sometimes be lost in shipping and storage (especially of delicate items), but sidestepping pesticides is of utmost personal importance.

That being said, since I eat with the seasons, most of what I purchase is organic and local. (I'll never buy berries in January from South America.) Whole Foods does a very good job of highlighting in-season local foods, but they do have to make a profit, so selling asparagus in the winter is not unheard of.

Personally, I find that the less-perishable organic items (i.e. apples, cherries, bananas) taste fine even when shipped long distances.

Again, how we decide to eat is a very, very personal decision.

How to Let (On-Sale, Organic) Pears Ripen

2011-10-31T10:23:00.005-04:00

Unfortunately, most pears sold at food markets are rock hard. But, with a little care, ripe pears can be yours in just a few days.

Whole Foods, which always runs sales on in-season fruits and vegetables, was recently offering organic pears (several varieties) for $1.69, down from the usual $2.49. The pears were far from ripe, but I bought six Bartletts to take advantage of the great price.

To ripen pears, just let them sit at room temperature until they start to soften at the neck, just below the stem. Putting them in a closed paper bag speeds up the maturing process, as ethylene gas produced by the pears (for ripening) gets trapped in the bag. I put mine in a bag and they went from concrete to perfectly ripe (and delicious) in about four days.

Once the pears are ripe, keep them in the refrigerator in an open plastic bag.