Sunday Special: An Inconvenient Truth about Our Food — Watch
KEEPING WITH the week-long tradition of making Sunday’s post a billboard for interesting stuff written by others that I’d like highlight, today I submit for your delight:
— Dr. Patricia Fitzgerald’s take on the perturbing information about our food industry brought to national attention by the movie, Food, Inc.,
— Author Kathy Freston’s report on meat: Is it really that natural for us to eat?
— A rather unappetizing, but truthful video about how Pork Rinds are made.
An “inconvenient truth” about our food.
If you haven’t already seen Academy Award nominee, Food Inc., the startling and insightful documentary about how food is made in America, you owe it to yourself to go rent the DVD and then proceed to get outraged.
Go ahead… let it all out. Catharsis is good!
Learn about bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won’t go bad… which sounds pretty good until you consider the new strains of e coli (the harmful bacteria that causes illness for an estimated 73,000 Americans annually), the widespread obesity (66% of us overweight or obese) and an epidemic level of diabetes among adults and children.
Check out the trailer for Food, Inc., and then read Dr. Patrica Fitzgerald’s insights about this important documentary:
Shattering the meat myth
Think that humans always ate meat and thus it’s as natural as breathing and shouldn’t be altered? Well, there’s strong evidence contrary to that view.
Author Kathy Freston reports in this post, Shattering The Meat Myth: Humans Are Natural Vegetarians, that through most of our history human beings had diets very much like great apes – mostly a plant-based diet, drawing on foods picked with our hands. Research suggests that meat-eating probably began by scavenging the leftovers that carnivores had left behind. This dramatically changed when humans began raising their own food: animals, fruits, vegetables and cereals.
They contain the three food ingredients we love – fat, sugar and salt – and when you add the crunch, pork rinds can be pretty irresistible to some palettes.
Wanna see how one company converts about 120 million pounds of pork skin into 40 million pounds of pork rind?
Well, in case you haven’t seen Food, Inc. and thereby have gotten enough behind-the-scenes industrial food production footage to last a lifetime, here’s a video for you: