August 2005
GREETINGS
The good news is that we had a lovely potluck on the 10th
of July, and also that we do have some people signed up as volunteers for the
PreThanksgiving Feast. The bad news is that we do not yet have enough volunteers
to actually bring it off. Altogether we need 18 or 20 people besides Chuck, me,
Jody, and David; at this writing there are still 6 or 7 jobs unfilled. They
include dishwashers, kitchen crew, some-one to make half of a huge green salad,
some-one to do some postering, possibly someone to make some stuffing, and an
MC/ line attendant. Some of these jobs can be done long before the Feast and
leave you free to eat and be merry on the actual day, while other jobs leave you
free right up until the Feast is taking place, yet still ensure that you get
dibs at the food table – and kids can participate too! With just a few more
people signing up, we’ll be able to book the hall, and actually have a
PreThanksgiving Feast again this year – which would be very nice, since it’s our
only fundraiser (without which we couldn’t afford to meet at the Friends’
Meeting House or make handouts for tabling events, etc. For details as to what
each still-open job involves, and to sign up, call Jody at (414) 764-7262, or me
(Louise) at (414) 962-2703, or just come to the regular potluck this Sunday,
Aug. 7. See you there!
OCCASIONAL HUMOROUS BIT
We saw a cartoon of a broadly smiling pig holding a letter, with
a duck telling him, “I hate to rain on your parade, but being approved by the
USDA is not something to celebrate.”QUOTES OF THE MONTH
“Our common cancers…are [admittedly] rare in populations
whose diets are based on cooked starches and vegetables”
-- McDougall newsletter on the potential health dangers of
acrylamides, which are formed when carbs are overcooked
“The things we like in a tomato (juicy, vine-ripened,
thin-skinned) are the opposite of the qualities agribusiness needs in a tomato.”
-- July 14 “Organics For You” newsletter
M.A.R.V. ACTIVITIES
Sunday, Aug. 7, 5 PM, regular potluck at the Friends’
Meeting House, 3224 N. Gordon Pl. in Riverwest (from Humboldt, go east on Auer a
few short blocks to the parking lot). A McDougall video about dairy foods will
be shown.
The next potluck will be at the Friends’ Meeting House on
Sept. 4 and will feature a nondairy “ice cream” sampling.
Other veg-friendly
potlucks
There will, I
am told, be a macrobiotic potluck on Aug. 14 at Emily Federsen’s home in Cedar
Grove/ Harrington. Phone her at (262) 258-3331 for time and directions.
Errata: I listed the raw foods potluck last month as
occurring on Sunday. It is in fact on the last Saturday of the month at 6
PM in Brown Deer. Phone the Cloughertys at (414) 355-7383.
NEWS
In
the Bad Animal Foods department, the fallout continues from June’s confirmation
of a U.S. case of mad cow disease. It has now been determined that the cow in
question was born and bred in Texas, making it the first native case tested for
and identified. The pet food plant that this cow’s carcass was sent to says it
was not used. The other cows from that herd have now been killed so they can be
tested. Meanwhile, a Milwaukee Journal-Sentinel article reports that
prion researchers are learning much more about those disease agents – but can’t
yet say for sure if they can move from infected deer to infect humans. Also,
there is news of bird flu worries, with three deaths in Indonesia linked to
infected chicken feces, proving that you don’t even have to be eating meat to
suffer the consequences of raising animals for food; on a similar note was the
report of now-routine (though not routinely heeded) Great Lakes beach testing
for e. coli. This all does add satisfaction to the news from the Humane Farming
Association (HFA) that veal sales have hit an all-time low, that construction
of a huge hog factory farm in South Dakota has been forced to a halt, and that
another in Nebraska was shut down.
We
have reported in the past on water supply issues, and there is now an
opportunity for citizens to make themselves heard regarding where the water of
the Great Lakes goes or stays (see Connections).
Then
there are the latest food controversies. One involves obesity: on one hand,
there’s a report of obesity in the state rising over the last ten years, with
attendant handwringing, while on the other hand the Center for Disease Control
and the National Cancer Institute recently came up with statistics suggesting
that perhaps a few extra pounds are not so bad. We wonder whether they took into
account the fact that having cancer and chemotherapy themselves tend to cause
severe weight loss (which would skew the statistics relating body weight to
death), especially since the Physicians’ Committee for Responsible Medicine
(PCRM) reports that the same NCI found a low-fat diet to improve breast-cancer
survival.
Another controversial subject is milk. We reported last month on Organic
Gardening magazine’s assertion that organic milk is better than the
inorganic stuff; it is interesting that this month’s OG printed two
letters in response – one agreeing that organic milk is tastier and easier to
digest, and one asking why drink milk at all. Meanwhile, PCRM has filed lawsuits
against the dairy industry for claiming, falsely according to PCRM, that
drinking milk helps people lose weight. Fish is a third issue, with one recent
study reporting that eating fish regularly was linked to less inflammation in
the body (including, significantly, the heart) while a Finnish study found that
the more fish the men in the study ate, the higher the levels of mercury in
their bodies and consequently the higher their risks of heart attacks, while a
study of traditional Asian diets found that fish consumption increased the risk
of prostate cancer.
Even
otherwise good plant foods can be a problem if misused: there was a report of
young children hospitalized for malnutrition after being fed Rice Dream instead
of baby formula (they should of course have been given neither – babies should
eat breast milk!).
Finally, a recent McDougall newsletter raised some concern about cooked grains
and vegetables. It seems that a study of cancer in a group of miners exposed
through their work to an industrially-used substance called acryla-mid, which is
suspected of being carcinogenic, discovered that they were being exposed to it
from food, and further determined that it is regularly formed when carbohydrates
are heated above about 250 degrees F. This raises additional concerns about
deep-frying and chips, which are always cooked quickly at high temperatures, but
even bread is baked at 250 to 350 degrees. The Oakland-based Environmental Law
Foundation had some chips tested and found that indeed, they had higher
acrylamide levels than are acceptable; the Foundation is now asking for warning
labels on chips bags under California’s anti-toxics law. The news-letter did go
on to state that there is no definiive proof that acrylamides in food have
actually caused any cancers, only that it seems plausible that they could. Yet
with E.L.F. raising the alarm, some people might want to look at the
possibilities. McDougall’s newsletter pointed out that anything boiled, stewed,
or steamed has not been heated high enough to form them and so is safe in any
case, and that if you are concerned, most of the acrylamides could be avoided
simply by not eating the bread’s crust (where they are concentrated). And yet,
as the newsletter also points out, bread has been a “staff of life” for
millennia, including being prominent in the notoriously healthy Mediterranean
diet, and the equally healthy traditional Asian diet – which includes stir-fried
vegetables as well as (safe) steamed rice. For my own take on this, see the
Dialog section.
Happily, and in spite of everything, plant foods are still really Good For You.
In fact, the Journal-Sentinel reported on a Stanford University School
of Medicine study which found that vegetarians have been correct in asserting
that a diet based on grains, legumes, and vegetables can be healthier for the
heart than a conventional meat-based low-fat diet. Prevention reports
(not surprisingly) that the freshest spinach also has the highest level of
vitamins (in this case, folate), and really, this principle is generally true.
And the fiber in such vegan foods as whole grains is again being touted, this
time as helping to lower both blood pressure and
insulin resistance. So if you long for healthy snacks, popcorn is loaded with
good fiber.
On
another subject, Chuck heard on the radio that cranberry oil has been found to
be a source for good (and taste-free) omega-3 fatty acids, and is being added to
olive oil for that purpose. And Dr. Andrew Weil, writing in Prevention,
listed his picks for food oils according to the temperature they’ll be used at:
olive oil and (organic) canola oil for general purposes, salad dressing, and
baking; grapeseed and high-oleic sunflower and safflower oils for high-temperature sauteing, cooking, and baking; sesame oil used sparingly
for its taste, and walnut oil (and I would add flax seed and hemp seed oil) for
low-temperature uses such as salad dressing.
Delicious Living features blueberries as its produce of
the month, citing their antioxident anthocyanins. And Good Medicine, the
PCRM publication, tells of Canadian research which found that the more fruits
and vegetables consumed by men with pancreatic cancer, the higher their
survival rates. Good Medicine also published a rainbow to categorize the
different vegetables and fruits that nourish you, and I found that asparagus!
was placed as “green-white” along with garlic, chives, and onions as an immune
system supporter. And the August Outpost Exchange listed tips for
improving your salads: dry salad greens as well as possible to help the
dressing stick, experiment with less familiar but tangier tasting greens like
arugula, escarole, and radicchio for their variety and taste, add herbs, and
add other less usual ingredients like beans, nuts, or seeds.CONNECTIONS
As
mentioned above, there is scope this month for citizen action on the subject of
water. There are two initiatives underway, one to protect the Great Lakes from
diversions of water outside of the Great Lakes basin, and another regarding a
broadening of plans to clean up the lakes (the latter is sometimes called the
Great Lakes Regional Collaboration). If you are interested, you could go to a
meeting which will be held in West Allis on Aug. 22 at Wisonsin State Fair Park
Youth Center, 640 S. 84th St. (enter Gate 5). The meeting will open
at 6:30 PM, with a presentation and public comment starting at 7. Or you can
write to Comments/Great Lakes Region Collaboration, c/o U.S. EPA, Great Lakes
National Program Office, 77 W. Jackson Blvd., G-17J, Chicago, IL 60604. Or you
can comment online by going to www.glrc.us
The
public comment period ends on Sept. 9.
On a
different matter, the PCRM is asking people to contact the USDA and the FTC
regarding the dairy industry’s claims that milk can help people lose weight. The
USDA’s associate administrator Kenneth C. Clayton can be reached at 202-720-4276
or at Kenneth.Clayton@usda.gov
Ask him to suspend any ads claiming dairy product consumption
aids in weight loss. And/or, file a complaint with the Federal Trade Commission
and ask the commission to halt the dairy industry’s weight loss claims; file the
complaint online by going to
http://tinyurl.com/85m9c
DIALOG
So
here we are, practicing vegetarianism in no small part because there seems to be
a great deal of evidence that it is the healthiest way to eat – and here comes a
report suggesting that products as vegan as chips and bread may harbor
carcinogenic substances (i.e., the acrylamides mentioned in the News section
above)! How are we supposed to take this? What are we to do?
It
seems to me that the first thing to do is get some perspective on the issue.
Acrylamides are possibly carcinogenic, and in rather smaller amounts than we
generally ingest. Yet it’s also true that eating them is not yet definitely
linked to human cancers. What if it will be in future? How much danger are
ordinary vegetarians in, and what risk management is appropriate or needed?
Certainly, if you are already at high risk for cancer, you would
want to be more careful than if you’re not. And the lowest-risk diet would
minimize frying and baking and stick to foods that are boiled, steamed, or (of
course) raw. But there seems to me room for some balance here: people have been
eating bread and other baked and even broiled foods for as long as we’ve been
human, yet with cancer deaths in the distinct minority of our species’
mortality. I’m probably justifying my desires here, because Chuck is such a good
bread baker that I just can’t face giving up eating his breads. But I do feel
that if I eat mostly vegetables, fruits, rice and stews, my relatively
modest amounts of bread and even (live dangerously!) low-fat potato chips won’t
be what kills me.