Talking Turkey: Why Your Thanksgiving Dinner Weighs More

Commercial TurkeysJo Craven Mcginty tells the back story about those ginormous birds with the steroid like breasts. There’s more than meets the eye, and that’s the point of the article when it comes to our food and our food system. Check out Why Your Bird Weighs More.

Happy Thanksgiving turkey and tofu lovers everywhere. If the size of your bird peaked your interest, here are a few other interesting facts to talk turkey about.

1/3 Of Edible Turkey Meate Goest To Waste Info GraphicHere are six info graphics about your Thanksgiving Turkey.There’s also everything you need to know about heritage turkey breeds. Have you ever wondered why don’t we eat turkey eggs?   has the answers on Slate.com

A New Standard For Whole Grain

The most comprehensive definition of whole grain termed to date has been published this week in the journal Food and Nutrition Research. The effort to create the definition, which is intended to assist in the production and labeling of foods rich in whole grains, was born of the HEALTHGRAIN EU project, the largest project ever focusing on cereals and health; and was led by a multi-disciplinary team from some of Europe’s leading universities and food research institutes.

Great GrainsHistorically, there’s been no complete, legally endorsed definition of whole grain flour and products,” explains Jan-Willem van der Kamp, corresponding author of the paper and Senior Officer of International Projects at TNO Food and Nutrition. “Most supermarkets today are stocked with foods that originate from many different countries. When you read ‘25% whole grain flour’ on one product label; the same claim on a different label could mean something quite different nutritionally. If use of this definition is adopted broadly, this inconsistency eventually would cease.”

The HEALTHGRAIN definition is the next step in reaching a precise, common understanding of what constitutes whole grain in food products – from breads to pasta to breakfast cereals – regardless of where they originate, adds van der Kamp.

Almost universally, the term whole grain indicates inclusion of all three components of the cereal grain kernel – endosperm (this is the largest part of the grain and provides mostly starch), germ (comprises only a small part of the grain; this is where sprouting begins) and bran (the grain’s protective outer layer; it is rich in dietary fibre). Variances, however, arise around the particular grains considered “whole”, precise combination of the three components once processed, and processing practices which can affect the resulting flour’s nutritional value. The HEALTHGRAIN definition addresses all three of these issues detailing a permitted list of grains and “pseudo grains” (such as quinoa and amaranth) and processing guidelines that take into account current milling practices.

The need for developing a more comprehensive, detailed whole grain definition was identified during the course of the HEALTHGRAIN EU project, an initiative intended to increase the use of whole grains and their health protecting constituents in food products for improved nutrition and health benefits. The expansive project has involved everything from research to better understand specific health benefits of whole grains to exploration of new ways to get products high in their healthy compounds onto the market.

The HEALTHGRAIN definition was developed by a committee led by van der Kamp, representatives of the Swedish Nutrition Foundation; DPR Nutrition Ltd., UK; and VTT and University of Eastern Finland; in cooperation with a multidisciplinary group of nutrition scientists, cereal scientists and technologists, plant breeders, flour milling specialists and experts in regulatory affairs from throughout Europe.

The article with the complete HEALTHGRAIN definition, including the permitted grains, can be accessed in the current volume of Food and Nutrition Research (http://www.foodandnutritionresearch.net/index.php/fnr/article/view/22100).

http://co-action.net/news/HEALTHGRAIN_definition_4Feb.pdf

Ractopamine May Be Meat’s Most Dangerous Additive

Ractopamine is believed to cause elevated heart rates — and it’s banned almost everywhere but the US

Why is this not surprising? What does the rest of the world already know that we don’t?

Ractopamine may be meats most dangerous additive. Is this meat’s most dangerous additive?
Salon
By Martha Rosenberg

This month, the Center for Food Safety (CFS) and Animal Legal Defense Fund (ALDF) have sued the FDA for withholding records pertaining to ractopamine’s safety.

According to the lawsuit, in response to the groups’ requests for information “documenting, analyzing, or otherwise discussing the physiological, psychological, and/or behavioral effects” of ractopamine, the FDA has only produced 464 pages out of 100,000 pages that exist. Worse, all 464 pages have already been released.

What ever happened to transparency? Truth in advertising? Or truth in labeling? How much more cash will be spent convincing the residents supporting Washington’s I-522 initiative that they can’t know if there are GMO’s in their food?

We’ve allowed the conditions to exist and proliferate which result in  toxic impacts of human and environmental degradation, suffering and death for far too long. By what values and authority do we condone,  maintain and preserve a system of regulations with minimal or no protection for human life? It the only choice really profit for some and suffering for all?

Why should you care about ractopamine safety? Martha Rosenberg at Salon tells us why  ractopamine may be meat’s most dangerous additive.

 

 

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