If you are yet to see or read Food, Inc. I strongly suggest you get a move on! Husband and I watched Food, Inc. tonight and I really enjoyed it…in a wow-our-food-supply-is-scary-and-sucks kinda way.
Did you know…
- …tomatoes are picked when green and ripened with ethylene gas?
- …most meals consumed in the US travel 1500 miles from their origin to be consumed?
- …it takes approximately 39 days to raise a hormone-injected chicken versus the approximated 90 days it takes to raise an organic chicken for slaughter?
- …some fish are being fed grain to increase mass more “efficiently”?
- …WalMart’s “Great Value” milk is free of rBGH?
- …1 in 2 minorities born after 2000 are expected to develop type 2 diabetes?
Things I loved about the movie…
People and Interviews
This farmer interviewed fabulously. He showed how to gut a chicken (…is that a correct term?) and the practices on his farm where he raises chickens, hogs, and cattle. I do, however, wish that he was wearing gloves during the process!
My husband strongly identified with this family — a family of 4 on a very tight budget. The father has diabetes and his 2 oral medications run nearly $200 a month. After prescriptions are purchased, along with their busy schedules, $1 menu items are a way of life. A viscous cycle of chronic disease and low economic status, if you will.
This leads me to my 2 major “critiques” of the film (as if they’d ask a dietitian’s opinion!) 😉
::stepping on soapbox::
1. Health impact. The film did a great job of covering the farming and agricultural side of the story, however, that’s not tangible to most consumers. What is meaningful enough to “hit home” to consumers, forcing a desired change, is the cost of chronic disease secondary to poor food selection/availability. Perfect example is the above scenario with the diabetic gentleman, whose medications are running the family over $2k annually. How much can one save by PRESERVING health and PREVENTING chronic disease, taking into account work absenteeism, performance ratings, hospital and health provider visits, prescriptions, equipment (c-pap machines for sleep apnea, glucometers for diabetes, etc.), and so on? Until the emphasis in health care switches from reactive to proactive, we won’t get ahead. This, in my opinion, would have been an IDEAL media to disperse such and important and valuable message.
::stepping off soapbox::
2. Labels. It was shocking to ME how many foods contain GMO’s. Why did Food, Inc. not allot a few minutes to discuss label-reading and the vast INCLUSION of these suckers in our foods?
This is a list of foods that likely contain GMO’s (genetically modified organisms), unless otherwise specified on the label (labeled non-GMO or organic):
Aspartame, baking soda, baking powder, canola oil (rapeseed oil), caramel color, cellulose, citric acid, cobalamin (Vitamin B12), colorose, condensed milk, confectioners sugar, corn flour, corn gluten, corn masa, corn meal, corn oil, corn sugar, corn syrup, cornmeal, cornstarch, cottonseed oil, cyclodextrin, cystein, dextrin, dextrose, diacetyl, diglyceride, Equal, food starch, fructose (any form), glucose, glutamate, glutamic acid, gluten, glycerides, glycerin, glycerol, glycerol monooleate, glycine, hemicellulose, high fructose corn syrup (HFCS), hydrogenated starch, hydrolyzed vegetable protein, inositol, inverse syrup, inversol, invert sugar, isoflavones, lactic acid, lecithin, leucine, lysine, malitol, malt, malt syrup, malt extract, maltodextrin, maltose, mannitol, methylcellulose, milk powder, milo starch, modified food starch, modified starch, mono and diglycerides, monosodium glutamate (MSG), Nutrasweet, oleic acid, Phenylalanine, phytic acid, protein isolate, shoyu, sorbitol, soy flour, soy isolates, soy lecithin, soy milk, soy oil, soy protein, soy protein isolate, soy sauce, starch, stearic acid, sugar (unless specified as cane sugar), tamari, tempeh, teriyaki marinades, textured vegetable protein, threonine, tocopherols (vitamin E), tofu, trehalose, triglyceride, vegetable fat, vegetable oil, vitamin B12, vitamin E, whey, whey powder, xanthan gum, and Vitamin C (ascorbic acid) unless made outside the US.
….so basically, everything. 🙁 Eating “cleanly” basically means 100% organic and 100% homemade. I am printing this list off and carrying it in my purse for shopping. While I can point out most of these additives, some of these were news to me. Sadly.
I’ve read a lot of reviews from consumers across the nation claiming they’re going meat-free after watching Food, Inc. Not me, because I can DO something to protect my body against growth hormones, rBGH, E. coli, etc. I told husband tonight that I do wish to purchase organic meat and eggs and to make an ardent effort to support our local ranchers and farmers.
What can YOU do to make a difference?
- COOK! Seems basic, but we don’t do enough cooking. Making meals eliminates the excess sodium and trans fat from commercially-prepared meals, and they tend to be lower in calories and fat. Plus, home-cooked meals are, 9 times out of 10, cheaper when shopped for and prepared wisely
- Buy organic when you can — look for labels stating “USDA Organic” or “100% organic”
- Support your local farmers and ranchers by buying local meat, eggs, and produce when possible. Go here to find local, sustainably grown foods near YOU!
- Scope out your community for farmer’s markets and attend each week. To find market near YOU, go here!
- Buy produce in-season and always wash your fruits and vegetables to remove any dirt, organisms, or pesticides
On a WAY less serious note, kale chips ROCK!
I admit to being slightly apprehensive about these blogger-beloved kale chips (kale and I have a disagreement in palatable texture). These babies are DELICIOUS, however. And, once again, a thumbs up from the hubby! 😉
Kale Chips a la Nicole
canola oil spray
seasoning salt (such as Adobo)
Parmesan cheese or nutritional yeast*
Preheat oven to 350 F. Cut kale into bite-sized pieces. Line a cooking sheet with tin foil and arrange kale chips in a single layer on the foil. Spray lightly with canola oil. Lightly sprinkle with seasoning salt and Parmesan cheese. Bake 10-15 minutes, until edges begin to brown. Enjoy!
* Jessica suggested nutritional yeast in place of Parmesan cheese — trying this next time!
- If you made one change surrounding our food supply, in reference to Food, Inc., what change would you make?
- Has anyone tried kale chips and NOT liked them?
Have a wonderful Saturday, everyone! 🙂 Thanks for reading!