Guardian.UK: Can we feed 10 billion people on organic farming alone?
“In a study published this year, researchers modeled 500 food production scenarios to see if we can feed an estimated world population of 9.6 billion people in 2050 without expanding the area of farmland we already use. They found that enough food could be produced with lower-yielding organic farming, if people become vegetarians or eat a more plant-based diet with lower meat consumption. The existing farmland can feed that many people if they are all vegan, a 94% success rate if they are vegetarian, 39% with a completely organic diet, and 15% with the Western-style diet based on meat.” Birth control. Use it.
ScienceDaily: Oral immunotherapy is safe, effective for peanut-allergic preschoolers, study suggests
I ate a lot of PB, straight out of the jar, when I was very small. With a long ‘ice tea spoon’. Good times. Nowadays, adults would fear choking risk.
KOB: Restaurant selling ‘Black Olives Matters’ shirts following social media backlash.
And you thought “All Lives Matter” was as controversial as you could get ...
MeFi: Food allergies - a risk poorly grasped in restaurants.
Worse than ingredients, is the cross-contamination issue. A restaurant can ‘think’ they’re gluten-free, and use spices that are contaminated. Or processed meats that are not gluten-free. You look at deli turkey and think “Nah, no allergens.”
This is a major reason why I don’t go out to eat very often. If someone else makes an innocent mistake, I have three days of digestive issues and can’t-lift-the-head-off-the-pillow fatigue.
People who have no allergies don’t understand, make fun. I once did. I don’t blame you. But with the explosion of sensitivities in our populace, I just ask you to be more understanding than I was. I’m on the other side of the tracks now, and I hate every damned minute of it. Nothing worse than having to collar a waiter and explain your ‘SPESHUL PROBLEM’ ... but that’s my life, if I go out to eat now.
The Atlantic: McRib Everlasting.
Ah, once upon a time I was a slave to their slimy, artificial delicious-horribleness. Probably the overload of sugar/salt. Always felt like a disgusting coronary-in-a-bun. I’d practically have to do penance afterwards.
New Scientist: Let’s ditch the idea that only home-cooked food is good for kids.
“... home-made meals based on 408 bestselling cookbook recipes for infants and young children are not always healthier than ready meals and convenience products. In fact, on many measures they seemed less healthy: they tended to have a lower vegetable variety per meal and were more likely to exceed maximum recommendations for energy and fat content.” I used to enjoy Campbell’s chicken noodle soup as a kid, eventually making my own Mrs. Grass’ (with the oil/egg). I mean, come on. Lighten up. You’d think we were talking about infant formula (ducking swiftly) ...
FishbowlNY: Jennifer Aniston Sparks Lively Celebrity Journalism Discussion.
“Jennifer, I wish you had spoken out earlier. I wish you hadn’t given all those interviews over the years where you described your diets and exercise regimen with the implication that we should all follow your lead if we wanted to be beautiful and acceptable.” Biting the hand ... ?
Paris Review: Hot Dog Taste Test.
Bit o’ fun. Gimme dry eggs. Can’t stand ‘em runny.
NY Times: F.D.A. Warns Whole Foods on Failure to Address Food Safety Problems.
I’m already buying less there. They’re replacing organic brands I like with their own crummy mass-produced garbage, chocked with sugar.
Vox: Watch the rapid evolution of the American diet over 40 years, in one GIF.
I look at these, and become surprised that none have been correlated against disease (‘the reduction in whole milk perfectly tracks the rise in autism!’ etc.). Correlation, causation, and the whole internet amateur-research phenom ... then again, wait five minutes and check Twitter.
NY Times: I Run a G.M.O. Company — and I Support G.M.O. Labeling.
“Foods with bioengineered ingredients are safe, but shrouding them in secrecy breeds doubt and fear. Clear, informative labeling is a first step toward transparency that can build trust and educate consumers. But trust has to go both ways: Biotechnology companies and food producers must trust consumers to educate themselves and make informed decisions.”
Guardian.UK: Glyphosate unlikely to pose risk to humans, UN/WHO study says.
Playing games. Move those goal posts. Cancer isn’t the major concern; the detrimental effect on gut bacteria is. Many medical studies to back up even small amounts having great effects on the gut. This is not anti-GMO; this is overuse of pesticide. They’re using this stuff to dry out wheat crops for easier harvesting. By the millions of gallons. You’re getting more than you realize.
nakedcap: Preparing to Collapse in Place with Permaculture.
“The way to avoid the rush is simple enough: figure out how you will be able to live after the next wave of crisis hits, and to the extent that you can, start living that way now.” Not really a source I’d go to for permaculture advice, but interesting nonetheless.
Mashable: Small enough to fit in your pocket, this device can tell if your food is gluten-free.
Expensive, but compared to losing three days of work ... ?
AuthorityNutrition: Are Oats and Oatmeal Gluten-Free?
They are, but cross-contamination is a huge problem. I eat oats only when I know I can ‘take a chance’ with my health.
I’ll take the opportunity to interject another interesting cross-contamination source. Coffee. I bought some mass market coldbrew coffee, and had some problems. I chalked it up to acidity (even though cold brew is supposed to be lower), kept drinking, and had worse problems. Doing research (I’m SO sick of researching things) ... coffee in America is of course not subject to cross-contamination in general. It’s the source countries. They use the same trucks for the coffee harvest that they use for hauling wheat and other grains. So some, especially cheaper coffees, can be significantly contaminated.
Unfortunately, everyone changes their sourcing all the time. I stick with one brand until symptoms start, and then start gently trialing others.
Celiac/gluten issues blow the big one. I hate it.
TBTimes: At Tampa Bay farm-to-table restaurants, you’re being fed fiction.
Hmmm. I wonder about other ‘local source’ restaurants around the US. Santa Fe, we’ve had our share of pretentious hokum over the years. A local newspaper should do an in-depth story.
SF New Mexican: Raid, payroll issues at Santa Fe Baking Co.
Backstory. The penalties and interest on back taxes are crippling.
SF New Mexican: Longtime customers stumped by locked doors at Santa Fe Baking Co.
Good grief. Even Mary-Charlotte can’t get her stuff! Hope this gets cleared up soon. Another ‘anchor’ spot in Santa Fe, at risk.
UPI: Study links Splenda to higher risk of leukemia.
Knew there’d be issues. Even having a piece of gum with Splenda sends me to the bathroom. Those I know who have imbibed for a long period - now that I read the article and make a correlation (which is not causation, but interesting nonetheless) - I realize they’re largely all dead of various cancers.
WSAZ: Anonymous tip claims raw milk caused illnesses at Capitol
“In the weeks after passing a bill allowing West Virginians to drink raw milk, one delegate brought the drink in to celebrate and, eventually, several lawmakers have gotten sick.” The CDC says raw milk is one of the riskiest foods to consume.
co.design: How Bon Appétit Shot Its March Issue With An iPhone.
Like trying to squeeze a bowling ball through a keyhole. Some think it’s funny, some find a ‘zen’ moment (of dubious value), others say “why would you even bother”?
Mashable: This cinnamon roll donut will make your dessert dreams come true.
Breaking my gluten-free heart ... (cinnamon being one of my favorite flavors) ...
Authority Nutrition: Fresh vs Frozen Fruit and Vegetables - Which are Healthier?
Interesting! I supposed ‘canned’ didn’t make the cut. I’ve always preferred canned corn to frozen, for some strange reason. More ‘tooth’, al dente ... mouthfeel.