The Fuming Fuji is outraged at the marketing of toxic food, especially when it’s aimed at the small fry. This week, the Fuming Fuji has decided to have a serious problem with the breakfast cereals for children.
But, Fuming Fuji, you ask, aren’t some breakfast cereals healthy?
The Fuming Fuji says no!
The claim: Breakfast cereals are enriched with 9, or 11, or 13 vitamins and minerals.
The catch: Breakfast cereals are enriched with 9, or 11, or 13 vitamins and minerals that are not biologically active and also wash off in milk, plus 9, 11, or 13 chemicals, additives, preservatives, dyes and artificial ingredients.
The comeback: Can’t you just drink the milk? And besides, lots of cereals are made with whole-grain now. Come on, Fuji!
The conclusion: Okay, you can drink the milk. It is a great way to get your daily serving of hormones, antibiotics and germs. Yes, cereals are sometimes made with whole-grain now. These same cereals are also made with sugar, sugar, and sugar. The whole grain has not replaced the sugar, only added to it!
The catchphrase: Now made with whole grain…and still a lot of other crap!
Disclaimer: Mark Sisson and the Worker Bees do not necessarily endorse the views of the Fuming Fuji.
It’s happened. New York City has banned trans fat in restaurants. Corn cobs everywhere are furious, but we think it’s pretty cool. Of course, it would be better if restaurants did this of their own accord; legal intervention is never as inspiring. But we’ll take it!
Here’s the clickativity.
Remember the bread-is-to-crumb logic section on the SAT’s? Or how about the interminable hours spent in Mr. Johnson’s English Lit class deconstructing the deeper meaning of that tree in that poem by that guy? The latest and greatest fish debate is worse.
Environmentalists, food lobbyists, and fishermen and women everywhere are in a big huff over whether we should label certain fish as organic or not.
Take a wild salmon and a farm-raised, sea-lice-infested, sick salmon. Which one is organic?
It’s not a trick question. The fish furor (as reported in the New York Times today) is because the government is likely to permit only farm-raised fish to be called organic. That means pristine, wild, icy-water Alaskan salmon cannot be labeled organic.
This is not a joke.
The reason wild, and ostensibly healthier, fish cannot be labeled organic is because we don’t know where their food comes from. And the official requirements of organic food include strict feeding rules. That’s great for a chicken, clucking around in a cage in Omaha. By all means, feed that darn chicken some organic seeds! But the day a wild, clean, natural Alaskan salmon cannot be labeled organic is the day I officially conclude our government employees did not sit through Mr. Johnson’s English Lit class.
The debate gets more complicated (as if we care). Evidently, because salmon are not vegetarian fish, said fish fishers cannot prove that the fish these salmon eat in their natural habitats are also organic. (It’s okay if you have to read that a few times.)
However, a farmed fish, infected with sea-lice, raised so quickly it doesn’t have adequate Omega-3 levels, and crowded in with other fish like, oh, I don’t know…sardines… can be labeled organic. Because we know where its food comes from.
On the other side of the net, one organic-fish-scandal expert says that to allow wild salmon organic status is just really disrespectful to the meaning of organic. Organic, by definition, means organic feed. In other words, we’re following the rules because those are the rules, rather than remembering that rules exist to serve our needs. If a rule doesn’t serve a need or reflect a situation accurately, it needs to be modified. End of story. No deeper meaning, no semantic salmon. Let’s remember the entire reason for starting this organic craze: the realization that we need to go back to natural, healthy foods.
Junior Apple Sarah writes:
“I just saw something on the news for an e. coli antidote and how it will revolutionize not only the food industry but also healthcare. What ever happened to just making sure that the food and facilities are clean? It’s my understanding that e. coli comes from fecal matter. Is it too much to ask to keep poop off my food? Why do we have to put another chemical in something / everything we eat?”
A recent article in the New York Times entitled “The Vegetable-Industrial Complex” deals with this issue at length. Writer Michael Pollan explores how modern food production yields more than bumper crops – it also yields very high potential for significant public health hazards. It’s the law of unintended consequences put to play on the dinner table.
I really recommend that you check out the article. In a nutshell:
- Modern food production has created two problems out of what was once a single solution. Animals fertilized crops, and crops fed animals. Pull them apart, mass produce them in factories and feedlots, and you have two problems:
1) As it collects in feedlots, manure becomes pollution, full of antibiotics, chemicals and e. coli, leading to the second problem:
2) Crops are now at risk for contamination, which invariably means crops get fertilized artificially. Great for the chemical industry, not so great for small farms, public health, economic efficiency, animals, or the earth.
- Calling for local, organic, small-time food production isn’t about being a dread-locked tree-hugger. It’s actually far more logical and economically viable to return to the way we used to do things. Small-scale food production is healthier. It’s easier to trace if something goes wrong, and fewer people are likely to be affected. Small-scale food production benefits small businesses instead of huge single food conglomerates. That means a freer market, more competition, better choice.
Everyone wins: small-scale farming is better for the environment and creates a solution whereas now we have two big problems.
- Small-scale farming also avoids the current obvious threat of terrorism. The article points out that our meat comes from but a few slaughterhouses. All the bagged spinach in the country passes through just four locations. How easy would it be for a terrorist to contaminate our food? That’s what Homeland Security is wondering.
Unfortunately, industrial food production looks to short-term, engineered fixes. When e. coli was found in the beef supply during the whole Jack in the Stomach fiasco of the 90s, producers just blasted the meat. (Pollan writes: Rather than clean up the kill floor and the feedlot diet, some meat processors simply started nuking the meat — sterilizing the manure, in other words, rather than removing it from our food.)
Why bother cleaning up the waste? It’s only our health on the line. I wouldn’t be a bit surprised if our government starts requiring that our entire food supply be irradiated.
- Finally, well-meaning though it may be, calling for even more regulation and inspection of our food actually makes things worse. What small-time farmer can afford the safety requirements when he’s only got 10 cows to milk? Lucerne, Darigold, et al, can afford the hassle of regulation. And the lobbyists. And the chemicals.
Short-term solutions = long-term disaster. You’d think we would learn by now to think about those unintended consequences.
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