FDA GMO Labeling Update

According to the Washington Post, the genetically modified salmon up for approval will not have to be labeled as genetically modified.  If this goes to market (and given the FDA's track record, it probably will), I will not eat salmon I can't verify is GMO-free.  Essentially, I'm going to make my own wild-caught salmon sushi and, when eating sushi out, not eat the salmon.  Also, I will have to verify any fish oil supplements I may want to take.  It's extra-ordinarily frustrating - regardless of what you think about GMO's environmental impact.  Consumers should still be given enough information that they can make a choice about whether or not they want to ingest GM food.  Extra labeling is only confusing if you make it confusing (see the high fructose corn syrup naming controversy and you'll see what I mean).

Why I'm picky about soy

Sally Fallon and Mary G. Enig, Ph.D write about the dangers of soy - particularly, un-fermented soy.  In a nut-shell, it used to be that soy was only considered safe for eating if it was fermented (i.e. tamari, miso, natto, tempeh) - and even then - it was a condiment, like ketchup.  Now, for various reasons, soy - fermented and otherwise - gets marketed as a "miracle food", when there are dangers associated with isoflavones.  It's a bit of a long read, but it's worth it.

Picky Dinner Pals - by necessity

I've been enjoying CNN's Eatocracy for a while, but I'm a bit perturbed about the comments to an entry about adults who are picky about what they eat when going to restaurants.  Now there are reasons to be perturbed at someone who is just downright rude (I really dislike those too), but in the case of trying to avoid certain foods because of potential food intolerances by asking the waiter to hold the cheese on a burger - it's already trying to be food intolerant (or, in my case, potentially), but folks who don't make an effort to understand or accommodate folks with food intolerances are just as miserable dinner company as picky eaters or rude folks.

Forgive me for ranting, but respecting each others' dietary differences has become a priority for me.  I live with a kosher vegetarian; am happily in a relationship with a guy who loves his meat and cheese; am friends with those who eat versions of the Standard American Diet, as well as vegans, gluten-free, and dairy-free folks, and would never think to impose my dietary restrictions on any of them.  In fact, the struggle is finding places where we can all sit down and break bread so that they can eat freely, and I don't have to compromise (unless I feel like owing a confession).

A Tactical Shift

One of my favorite ways to kill time is to go on ted.com and watch one of the talks. I've been trying to unwind after the GRE experience (studying and stressing up to yesterday) and I found this one by Lewis Pugh on how he tackled a cold water swim on Mt. Everest.

Regardless of what you think about climate change, the idea of revamping a tactic when your current strategy isn't working is useful. I've been looking at this lifestyle shift as a restrictive, temporary thing, but it's clear that I'm going to have to keep doing it in order to continue to have a semi-clear/clear complexion. Continuing to consider this thing as a restrictive thing is not going to help me stay on it.

Media, Edition #8: Sweet Misery

Here's something scary: the history and affects of Nutrasweet, AKA aspartame. It shows how toothless the FDA has been, how bad the revolving door is between industry and politics in the US, and how nasty all of this food regulation stuff is. For more information on aspartame, check out the DORway.

Media, Edition #8: Top Chef Tom Colicchio for improving school food

CNN reports on Top Chef host and judge Tom Colicchio's testimony in support of H.R. 5504, the Improving Nutrition for America's Children Act. While I am generally a fiscal conservative concerned about the mounting national debt, I know from personal experience that investing in good food is well worth the extra expense. I have written here many times that I feel lighter, cleaner, brighter, and more sane when I adhere to my general food principles strictly - not to mention that my face is clearer. My experience corrobates with scientific studies demonstrate that good food helps prevent and heal disease (1). The current obesity epidemic, the cost of good food, and the difficulties faced by the poor and middle classes necessitates a school lunch program where good food is the rule, not the exception.

Media, Edition #7: Sugar linked to high blood pressure

CNN reports that a study that found that the more fructose (the sugar naturally found in fruit and vegetables) you eat, the more likely you are to have hypertension (1).

With all the worries about fructose products (high fructose corn syrup, refined fructose, etc.), this is not a cop-out to avoid fruit and vegetables all together. When you eat the whole fruit (or as much as possible), you get a small amount of fructose and plenty of fiber, which helps you properly process the sugar. Dr. Robert Lustig, MD at University of California, San Francisco shows how in his lecture, Sugar: The Bitter Truth. The section on biochemistry is technical, but well worth the time, if you have it and remember some of your high school biology.

Media, Edition #6: Food Revolution Continues #2

This just in my inbox: the Washington D.C. area school food director recently announced that they are banning flavored milk (1). Also, Florida schools are considering a similar milk ban (2). Now, I can't have milk at all right now , but I don't mind advocating for those who can have the stuff. After all, who wants elementary school kids to have access to this sugary, flavored stuff while in school? When I was in elementary school, I chose the chocolate milk 99% of the time - and yes, they sold the stuff when I was growing up. So congrats, D.C. and Florida area schools!

Media, Edition #5: Orange Juice Scam?

This intrigued me because orange juice seems like such an innocent food. Then again, Food Inc., The Future of Food, and other media sources readily argue otherwise, so maybe no readily available food is "innocent" unless labeled so (and you know how to read food labels). That said, this interview with Alissa Hamilton, author of Squeezed: What You Don't Know About Orange Juice, struck a chord because I remember having bottled Dole orange juice as a kid and it never tasted right. Minute Maid and Tropicana were less offensive, but none of them really matched what an orange tasted like. I guess I now know why.

Media, Edition #3: Salt Addiction and "Cultural Handicaps"

Salt isn't something I worry about too much. Quite frankly, I much prefer garlic-y, onion-y, herb-y, sweet tastes in my food. I'll take chocolate any day over salty chips.

That said, Philip J. Klemmer, MD, a professor who gave up salt cold-turkey, said that even though he saw significant health benefits during his "salt challenge", "I couldn't keep up the hunter-gatherer diet [fruits, veggies, and a bit of meat] because it would become a cultural handicap [ . . . ] I'd be less fun. I wouldn't be able to associate with people, or I'd be the one sitting there with a bag lunch when everybody else was ordering food." (1)

I know I've been in this situation - I feel guilty for being the stick in the mud when it comes to food such that I make so many compromises that result in Confession entries. Since its summer and we students have more leisure time, it's even more difficult because temptation is everywhere. Even if I did bring my own food, there are restaurants that wouldn't allow me to take it in. My friends have been supportive (and many thanks to all of you) but there is so little food out there that, if I stuck to the diet the way I stuck to it in the first weeks, I'd miss out on things that are just as important to health as pristine food. Anyone have any advice on this?

Media, Edition #2: Jamie Oliver's Food Revolution Continues #1!

The six-episode mini-series in Huntington, West Virginia was just a kick-off for a nationwide effort to get better food into US public schools and change the American food culture. Oliver has been providing weekly updates on the movement (week 1 and week 2) and the Food Revolution is picking up speed. His online petition for better food in the public schools is inching towards 600,000 people. If you haven't signed the petition, do it. When you do, you can opt in to a weekly newsletter to stay updated on the Food Revolution branch of the US movement for healthier food.

The weekly newsletter also comes with an easy recipe to try: last week was an omlete, this week is a one cup pancake. Omletes are fantastic - they were the first things I learned how to cook when I was little. This pancake is going to be a bit of a challenge - I'll have to make some changes to make them AFF friendly and have them work at high altitudes. When I do get to trying them out, I'll post a picture and my adjustments. If you get to trying out AFF friendly versions, leave them in the comments.

Media, Edition #1: Jamie Oliver's Food Revolution, Food Inc.

The research and advocacy efforts documented on The Acne-Free Foodie are part of a growing movement advocating healthy, sane eating in the US. The AFF Media entries will spread the word about others' efforts to bring attention to the US food problem.

Jamie Oliver's Food Revolution documents internationally-known British chef, Jamie Oliver's effots to help the people of Huntington, West Virginia, change their eating habits from ones that are making them sick to ones that will heal them. Oliver's work tackles the mounting US obesity epidemic on several fronts: removing processed food from local school lunches; showing community members how to cook simple recipes from scratch; and raising money to fund his community projects after he leaves. I really appreciate how Oliver emphasizes how simple and fun from-scratch cooking can be, along with the health and financial benefits. His Food Revolution Website explains his branch of the movement; provides links to sign petitions; and offers recipes (and how-to videos) to cook at home. His TED Prize Talk provides a good summary of his work for the time-strapped.

There are two big problems, however: on a small scale, individual's attitudes towards food; and on an overwhelmingly large scale, our food production. Jamie Oliver tackles the small-scale while Food Inc. tackles the large-scale.

Food Inc. introduces several systemic problems in our food production system and demostrates how those problems contribute to mounting health problems in the US. The ambitious documentary links industrially produced meat, genetically modified foods, and food subsidies with food-borne illness, antibiotic resistance, obesity, type II diabetes, off-balance food prices, and environmental degradation. I'm normally measured when confronted with big issues, but, what I saw angered me and confirmed my convictions that drastic change is necessary.