Posts tagged: food
In 1960-1962, the US government collected height and weight measurements from thousands of US citizens. Using these numbers, they estimated that the prevalence of obesity among US adults at the time was 13 percent. Fast forward to the year 2007-2008, and in the same demographic group, the prevalence of obesity was 34 percent (1). Most of this increase has occurred since 1980, when obesity rates have more than doubled among US adults, and extreme obesity has more than tripled. Welcome to the ‘obesity epidemic’. Today, more than one third of US adults are considered obese, an additional third are overweight, and largely as a consequence, each child born today has an estimated one in three risk of developing diabetes in his or her lifetime.
Looks at how and why obesity occurs, with lots of science, but well-explained to make sense.
After intense lobbying from frozen pizza makers, and the potato and salt industry, Congress is poised to pass a spending bill whose riders establish that pizza is a vegetable and can be served in school cafeterias in substitute for actual vegetables.
We’re now facing a policy decision that has replaced science-backed common sense with the assertion that pizza ought to count as a vegetable when it’s served to schoolchildren.
(Side note: we’re not even talking about whole-grain pizza loaded with veggie toppings! We’re talking about frozen cheese pizza with tomato paste.)
If you want to take a look at the bill’s language, go for it, but the main takeaway is this: our Congressional leaders are on a fast track to overrule nutrition science in favor of political expediency. This is a dangerous precedent to set and not good public policy.
After finally winning the battle against “ketchup is a vegetable,” it is clear the war goes on.
The market for maple syrup offers an odd inversion. The thin, pale fluid labeled Fancy or Grade A Light Amber commands the highest prices. It is the white bread of condiments, an inoffensive accompaniment to more flavorful fare. The robust, thick syrup marked Grade B fairly bursts with maple flavor, but sells at a significant discount. So why does the nominally inferior grade offer decidedly superior flavor? The answer lies in the history of maple syrup, a product that has long served as a symbol of American authenticity. As our sense of American identity has evolved, our syrup labels have not always kept pace.
Interesting history of maple syrup.
This seems scary to me.
Journalist Barry Estabrook has won two James Beard Awards for his writing about food. His newest book, called Tomatoland, is about … er … the tomato. More importantly, it’s about what it takes to grow food that can meet full-year, everywhere, low-cost demand and how the changes we’ve made to agriculture have both helped us and hurt us. You can read an excerpt, about growing tomatoes in Florida, at On Earth magazine. It’s a prime example of the kind of trade-offs Estabrook is talking about. To get a glistening red tomato in the depths of winter, you have to grow the fruit in a place and using techniques that pretty much ensure the tomatoes you do get won’t taste nearly as good as you want them to.
From a purely botanical and horticultural perspective, you would have to be an idiot to attempt to commercially grow tomatoes in a place like Florida. The seemingly insurmountable challenges start with the soil itself. Or more accurately, the lack of it. Although an area south of Miami has limestone gravel as a growing medium, the majority of the state’s tomatoes are raised in sand. Not sandy loam, not sandy soil, but pure sand, no more nutrient rich than the stuff vacationers like to wiggle their toes into on the beaches of Daytona and St. Pete.
Why bother trying to grow something as temperamental as a tomato in such a hostile environment?
The answer has nothing to do with horticulture and everything to do with money. Florida just happens to be warm enough for a tomato to survive at a time of year when the easily accessed population centers in the Midwest, Mid-Atlantic, and Northeast, with their hordes of tomato-starved consumers, are frigid, their fields frozen solid under carpets of snow. But for tomatoes to survive long enough to take advantage of that huge potential market, Florida growers have to wage what amounts to total war against the elements. Forget the Hague Convention: We’re talking about chemical, biological, and scorched-earth warfare against the forces of nature.
The tomatoes are always harvested when still green and hard so they have a long shelf life.
. “No consumer tastes a tomato in the grocery store before buying it. I have not lost one sale due to taste,” one grower said. “People just want something red to put in their salad.”
The result of Wall Street’s venture into grain and feed and livestock has been a shock to the global food production and delivery system. Not only does the world’s food supply have to contend with constricted supply and increased demand for real grain, but investment bankers have engineered an artificial upward pull on the price of grain futures. The result: Imaginary wheat dominates the price of real wheat, as speculators (traditionally one-fifth of the market) now outnumber bona-fide hedgers four-to-one.
Today, bankers and traders sit at the top of the food chain — the carnivores of the system, devouring everyone and everything below. Near the bottom toils the farmer. For him, the rising price of grain should have been a windfall, but speculation has also created spikes in everything the farmer must buy to grow his grain — from seed to fertilizer to diesel fuel. At the very bottom lies the consumer. The average American, who spends roughly 8 to 12 percent of her weekly paycheck on food, did not immediately feel the crunch of rising costs. But for the roughly 2-billion people across the world who spend more than 50 percent of their income on food, the effects have been staggering: 250 million people joined the ranks of the hungry in 2008, bringing the total of the world’s “food insecure” to a peak of 1 billion — a number never seen before.
In 1970, the U.S. food system churned out 2,168 calories per day per person, of which 402 came from added sugar and 410 from added fat. Combined, that’s 812 calories from additives, or about 37 percent of the total.
Jump forward to 2008 (the last year for which there are figures), and you find that the food system cranked out 2,673 calories per person. That’s an impressive 23 percent jump from the 1970 number — even more impressive when you recall that it’s a per capita number and U.S. population rose significantly over that period. This is powerful evidence that the cheap-food policy instituted by Nixon-era USDA chief Earl Butz succeeded dramatically. In an age of maximum production of corn and soy, the U.S. food system became a calorie-generating juggernaut.
As for added fats and sugars, their 2008 levels reached 459 and 641, respectively, for a total of 1,100 calories. That’s a 35 percent jump over the 1970 level — and represents 41 percent of total calories available to U.S. consumers in 2008.
Columnist Mark Bittman argues that farm subsidies should be changed to encourage healthier foods.
Eleven-year-old Birke Baehr can tell you what is wrong with our current system of food production in five and a half minutes.
