A Princeton University research team lead by psychology professor Bart Hoebel (pictured) demonstrated that rats with access to high-fructose corn syrup gain significantly more weight than those with access to water sweetened with table sugar. (Photo courtesy of Princeton University, Denise Applewhite)
We know eating too much sweet stuff puts on the pounds. A new study suggests the kind of sweet stuff matters too. Shawn Allee reports:
Transcript
We know eating too much sweet stuff puts on the pounds.
Shawn Allee reports a new study suggests the kind of sweet stuff matters, too.
Food companies mostly sweeten things with table sugar, called sucrose, or they use high fructose corn syrup.
Dr. Bart Hoebel is at Princeton University.
A while back, his team fed rats regular food and let them drink watered-down sucrose to see if they’d put on fat.
They didn’t.
But, recently he let rats eat the same food, but drink a solution of high-fructose corn syrup.
“The ones with the high-fructose corn syrup became significantly fatter.
Corn sweetener companies dismiss the study since it involves rats, not people.”
Hoebel says rat studies point out where we should do human studies later.
“So we want to find out if the kind of sugar matters as the food producers are putting sugar in more and more things.”
More research on corn syrup is in the pipeline, including work on animals and people.
The Chene-Ferry market was once a bustling center of commerce in this Detroit neighborhood. It closed in the 1970s. There are no major chain grocery stores to serve the community, so many people shop for food at liquor and convenience stores. (Photo by Marla Collum)
Most of us don’t have to think too much if we
want fresh fruits, vegetables and other foods. We
drive to the supermarket or farmers’ market and find
whatever we’re looking to buy. But for many people
living in the inner city, it can be tough to find
fresh foods. Julie Grant reports that can lead to
health problems:
Transcript
Most of us don’t have to think too much if we
want fresh fruits, vegetables and other foods. We
drive to the supermarket or farmers’ market and find
whatever we’re looking to buy. But for many people
living in the inner city, it can be tough to find
fresh foods. Julie Grant reports that can lead to
health problems:
Neighbors having been counting down the days for this store to
open. The bright lights, the shiny floors, 217,000-square feet
of retail and grocery. This Wal-Mart Supercenter offers produce
bins overflowing with dark leafy kale, imported plantains, and a
rainbow of green, yellow and red apples. Mother of two Dionne
Smith says she’s glad it’s here:
“I was looking at the prices. I mean because I was looking at this. In a regular store that’s
like 2 dollars 79 cents. Here it’s a dollar-fifty. So it’s
pretty good.”
“You’re looking at the Velveeta Mac n’ Cheese?”
“Mmm hmm.”
This Wal-mart is located on the south edge of Cleveland. It’s
part of the first new shopping center in the city limits in
decades. But it’s close to the suburbs. Not an easy trip from most
of the low income neighborhoods to the northeast – places where
it’s tough to find fresh foods.
In this poorer area, a lot of people who come to see dietitian
Cheri Collier have problems with diabetes, heart disease and
obesity. Collier says the health center opened adjacent to a
supermarket a few years ago. She planned to show people
firsthand how to improve their diets:
“I was very excited about the idea of having grocery store nearby.
Because I felt it was easier to teach people how to shop by having live
models. Taking you into the grocery store, showing which aisles have the appropriate foods, how to pick food labels, how to shop based on
what’s available for you in the area that you’re living.”
But it didn’t work out. Just six months after the health center
opened, the supermarket closed.
Today Collier looks around at what’s left on the food landscape near her health center:
“We got a couple of beverage stores, check cashing stores. Might
have beverages or food, and snacks in there. We’ve got
McDonald’s, Burger King, Subway, KFC. Those are the main
things we see right away… Lot of stuff you can get that’s
quick. And you have United Convenient Market, has a lot of convenience-type foods. Some snacks, and some alcohol of course, and some pops and beverages. The two grocery stores we had in the area
are closed down.”
Collier takes us to what’s now called the “grocery store” in this
neighborhood. You can buy milk here. And cereal. Juice. But
there is no produce aisle. No fresh fruits or vegetables. Only
canned vegetables. No fresh meat. Collier picks up a can of
something called “potted meat” – and says this is the kind of
food that can lead to her clients’ health problems:
“It has chicken. Pork skin. And that’s my concern because that
skin is high in fat and that’s what giving them a lot of extra
cholesterol and saturated fat. So not only a person may think
they’re getting chicken, they’re actually getting chicken with pork
fat all over it. So it’s not the healthiest option.”
Collier tries to educate her clients about the high fat and salt
content in potted meats, processed boxed foods, and even many
canned vegetables. She says people on limited incomes buy these
foods because that’s what’s available:
“Someone just said earlier, ‘Because I’m in the neighborhood
and I can get to that store and get what I need.’ So to them it’s
like, I can get more of these and still have money left over to
buy something else I want.”
That’s one reason why stores sell cheap processed foods in poor
inner city neighborhoods, while the supermarkets with fresh foods
close down.
Getting quality produce often depends on the wealth of your neighborhood. Researchers have found that again and again. Dr.
Ana Diez-Roux is with the University of Michigan:
“It’s like a vicious cycle. Stores offer what people want to
buy, but people can only buy what the stores offer. So it
becomes a self-perpetuating cycle.”
And Diez-Roux says without supermarkets or other ways to get
fresh produce and meats, certain people will face more health
problems:
“In particular, healthy food options are less available in poor
and minority neighborhoods then they are in wealthy and white
neighborhoods.”
Diez-Roux says that’s one reason poor neighborhoods have higher rates
of diabetes, obesity, and cardiovascular disease. She says
public policy is starting to address this problem in two ways: by
educating consumers and providing incentives to stores to carry
healthier foods in poor neighborhoods.
But progress is slow. Eating habits are hard to change. And
stores don’t want to stock perishables that don’t sell.
Burning trash smells bad and it can create the conditions
necessary to produce dioxin. If livestock are exposed to that dioxin, it
can get into the meat and milk we consume, creating health risks. (Photo
courtesy of the Minnesota Office of Environmental Assistance)
For most of us, getting rid of the garbage is as simple as setting it at the curb. But not everyone can get garbage pick-up. So, instead, they burn their trash. The Great Lakes Radio Consortium’s Lester Graham reports… that choice could be affecting your health:
Transcript
For most of us, getting rid of the garbage is as simple as setting it at the
curb, but not everyone can get garbage pick-up. So, instead, they burn
their trash. The Great Lakes Radio Consortium’s Lester Graham
reports… that choice could be affecting your health:
(Sound of garbage trucks)
It’s not been that long ago that people everywhere but in the largest cities
burned their trash in a barrel or pit in the backyard. That’s not as often
the case these days. Garbage trucks make their appointed rounds in
cities, small towns, and in some rural areas, but they don’t pick up
Everywhere, or if they do offer service, it’s much more expensive
because the pick-up is so far out in the country.
Roger Booth lives in a rural area in southwestern Illinois. He says
garbage pick-up is not an option for him.
“Well, we burn it and then bury the ashes and things. We don’t have a
good way to dispose of it any other method. The cost of having pick up
arranged is prohibitive.”
He burns his garbage in the backyard. Booth separates bottles and tin
cans from the rest of the garbage so that he doesn’t end up with broken
glass and rusty cans scattered around.
A lot of people don’t do that much. They burn everything in a barrel and
then dump the ashes and scrap in a gully… or just burn everything in a
gully or ditch. Booth says that’s the way most folks take care of the
garbage in the area. No one talks about the smoke or fumes put off by
the burning.
“I haven’t ever thought much about that. So, I don’t suppose that I have
any real concerns at this moment. I don’t think I’m doing anything
different than most people.”
And that’s what many people who burn their garbage say.
A survey conducted by the Zenith Research Group found that people in
areas of Wisconsin and Minnesota who didn’t have regular garbage
collection believe burning is a viable option to get rid of their household
and yard waste. Nearly 45-percent of them indicated it was
“convenient,” which the researchers interpreted to mean that even if
garbage pick-up were available, the residents might find more convenient
to keep burning their garbage.
While some cities and more densely populated areas have restricted
backyard burning… state governments in all but a handful of states in
New England and the state of California have been reluctant to put a lot
of restrictions on burning barrels.
But backyard burning can be more than just a stinky nuisance. Burning
garbage can bring together all the conditions necessary to produce
dioxin. Dioxin is a catch-all term that includes several toxic compounds.
The extent of their impact on human health is not completely know, but
they’re considered to be very dangerous to human health in the tiniest
amounts.
Since most of the backyard burning is done in rural areas, livestock are
exposed to dioxin and it gets into the meat and milk that we consume.
John Giesy is with the National Food Safety and Toxicology Center at
Michigan State University. He says as people burn garbage, the dioxins
are emitted in the fumes and smoke…
“So, when they fall out onto the ground or onto the grass, then animals
eat those plants and it becomes part of their diet, and ultimately it’s
accumulated into the animal and it’s stored as fat. Now, particularly with
dairy cattle, one of the concerns about being exposed to dioxins is that
then when they’re producing milk, milk has fat it in, it has butter fat in it,
and the dioxins go along with that.”
So, every time we drink milk, snack on cheese, or eat a hamburger, we
risk getting a small dose of dioxin. Beyond that, vegetables from a
farmer’s garden, if not properly washed, could be coated with dioxins,
and even a miniscule amount of dioxin is risky.
John Giesy says chemical manufacturing plants and other sources of
man-made dioxin have been cleaned up. Now, backyard burning is the
biggest source of dioxins produced by humans.
“So, now as we continue to strive to reduce the amount of dioxins in the
environment and in our food, this is one place where we can make an
impact.”
“That’s the concern. That’s the concern, is that it’s the largest remaining
source of produced dioxin.”
Dan Hopkins is with the Environmental Protection Agency. He says,
collectively, backyard burning produces 50 times the amount of dioxin as
all the large and medium sized incinerators across the nation combined.
That’s because the incinerators burn hot enough to destroy dioxins and
have pollution control devices to limit emissions. Backyard burning
doesn’t get nearly that hot and the smoke and fumes spread unchecked.
The EPA wants communities to take the problem of backyard burning
seriously. It wants state and local governments to do more to make
people aware that backyard burning is contaminating our food and
encourage them to find other ways to get rid of their garbage.
“(It) probably won’t be a one-size-fits-all solution, but by exchanging
successful efforts that other communities have had, we should be able to
help communities fashion approaches that have a high probability of
success.”
But public education efforts are expensive, and often they don’t reach the
people who most need to hear them. The EPA is not optimistic that it
will see everyone stop burning their garbage. It’s not even a goal. The
agency is just hoping enough people will find other ways to get rid of
their trash that the overall dioxin level in food is reduced.
Chene Street, on Detroit's east side, was once a thriving retail corridor. Now, it's a decimated stretch of crumbling and burned-out buildings. (Photo by Marla Collum)
The Chene-Ferry market was once a bustling center of commerce and a social hub for the neighborhood. It closed in the 1970s. There are no major chain grocery stores to serve the community, so many people shop for food at liquor and convenience stores. (Photo by Marla Collum)
On the east side of Detroit, there are 93 liquor stores for 90,000 residents. Compare that to the racially mixed, middle-income suburb of Southfield, where there are 18 liquor stores for about 78,000 residents. This data was collected in 2002. (Photo by Shannon Zenk)
Finding a big supermarket is next to impossible in many inner-city
neighborhoods. That means a lot of people do their shopping at convenience
and liquor stores, where there’s rarely fresh produce. The Great Lakes
Radio Consortium’s Sarah Hulett reports on one group’s efforts to get around
the grocery store problem – and help revitalize a neighborhood:
Transcript
Finding a big supermarket is next to impossible in many inner-city neighborhoods. That means a lot of people do their shopping at convenience and liquor stores, where there’s rarely fresh produce. The Great Lakes Radio Consortium’s Sarah Hulett reports on one group’s efforts to get around the grocery store problem and help revitalize a neighborhood:
(Sound of traffic)
Up and down this street as far as the eye can see are crumbling and burned-out buildings. This used to be a thriving business district. It’s where Vlasic Pickle, White Owl Cigar, and Lay’s Potato Chips grew into national brands. Today, the most evident sign of commerce is the prostitutes walking the street. Smack in the middle of this is Peacemaker’s International. It’s a storefront church where Ralph King is a member.
“Now if you look at it you see that there’s no commercial activity, no grocery stores within a mile of here. And our concern was that people had to eat.”
There are about seven liquor stores for every grocery store here on the east side of Detroit. Some people can drive to the well-stocked supermarkets in the suburbs, but many families don’t have cars, and King says the city busses are spotty.
“So they’re buying food at convenience stores or gas stations. And quite frankly, it just doesn’t seem a good fit that a community has to live off gas station food.”
That means processed, high-starch, high-fat diets that lead to illnesses like heart disease, diabetes, and high blood pressure. Those are all problems that disproportionately hit African Americans, and public health researchers say those higher rates of illnesses are linked to the food availability problems in poor black communities.
Amy Schulz is with the University of Michigan, and she’s studied the lack of grocery stores in high-poverty neighborhoods.
“What we found, in addition to the economic dimension was that Detroit, neighborhoods like the east side that are disproportionately African American are doubly disadvantaged in a sense. Residents in those communities have to drive longer, farther distances to access a grocery store than residents of a comparable economic community with a more diverse racial composition.”
In other words, if you’re poor and white, you have a better chance of living near a grocery store than if you’re poor and black. Ralph King and the folks in this neighborhood want to get around that problem. So about three years ago, they decided to try and reopen a nearby farmer’s market. They turned to Michigan State University Extension for help. Mike Score is an extension agent.
“I thought it would just be the process of organizing some people, helping them buy some produce wholesale, setting up in the neighborhood, selling the food, and generating a net income that could be reinvested. And I was really wrong.”
The farmer’s market was a flop. Score says produce vendors set up in the neighborhood, but the fruits and vegetables sat all day, unsold. He says the problem was they were using the wrong currency. Most people in this neighborhood have very little cash on hand, and they need to use their food stamp cards to shop for groceries.
So, Score helped develop a plan for a neighborhood buyers’ club that can negotiate low prices by ordering in bulk. His business plan also calls for job training for people in the neighborhood.
“It’s going to give people who are chronically unemployed but who have some entrepreneurial skills access to food at a lower cost, and that enables them to think about starting restaurant businesses or smaller retail businesses. So that’s an important part of this project: in addition to getting people groceries, it also creates some job opportunities.”
It’s been a struggle to get the program off the ground. It took a long time to get approval from the U.S. Department of Agriculture for a machine to read peoples’ food stamp cards. People have stolen some of the project’s meager resources, but Mike Score and Ralph King say they’ll stick with it until families in this neighborhood can put decent food on their tables. And they say they hope it can be a model that other low-income communities around the country can use.
Feral pigs have become a nuisance in Wisconsin, and DNR officials fear that if their numbers do not decrease, they will do a significant amount of damage. (Photo courtesy of the Wisconsin DNR)
Ag officials are tracking a big pig problem across Wisconsin. Since 1999, growing numbers of feral swine have appeared across the state. And as the Great Lakes Radio Consortium’s Brian Bull reports, officials now fear the spread of the wild pigs:
Transcript
Ag officials are tracking a big pig problem across Wisconsin. Since 1999, growing numbers of feral swine have appeared across the state. And as the Great Lakes Radio Consortium’s Brian Bull reports, officials now fear the spread of the wild pigs:
The woolly porkers have appeared in 23 of Wisconsin’s 72 counties. They’re damaging crops, digging out ground-nesting birds, and killing small deer. They may also cary pseudorabies and swine brucellosis, threatening domestic pigs.
Wayne Edgerton is agricultural policy director of Minnesota’s DNR. He says the problem could easily spread into his territory.
“They can certainly walk across the ice, so this time of the year they can come across to Minnesota. And I’ve heard they’re actually good swimmers. So even in summertime, they could get their way over to northern Minnesota.”
Some people have speculated that Minnesota’s intense winters would kill off any feral swine crossing the border. But Tim DeVeau, a veterinary medical officer of the USDA, says that’s unlikely.
“As long as they’ve got food, and they’re gonna put fat on, they’ll be well-insulated.”
DeVeau adds that in order to keep wild pigs’ numbers under control, at least 75% of the population has to be destroyed every year. He says that’s not happening.
For the Great Lakes Radio Consortium, I’m Brian Bull.
Overpopulation of deer is causing problems for forest
understory, farmers, and increased car/deer accidents.
Some programs are encouraging hunters to take an extra
deer and donating the meat to charity. (Photo by Lester Graham)
The hunting season for deer has ended or is about to end in most states. But the deer are still plentiful. Overpopulation of deer has led to an increase in deer-and-car crashes. Too many deer also damage the understory of forests. In some states, though, the deer overpopulation also means more deer meat is made available to low-income people. That’s because hunters, meat processors and food banks are working together to get venison to the poor. The Great Lakes Radio Consortium’s Skye Rohde
reports:
Transcript
The hunting season for deer has ended or is about to end in most states. But the deer are
still plentiful. Overpopulation of deer has led to an increase in deer and car crashes. Too
many deer also damage the understory of forests. In some states, though, the deer
overpopulation also means more deer meat is made available to low-income people.
That’s because hunters, meat processors and food banks are working together to get
venison to the poor. The Great Lakes Radio Consortium’s Skye Rohde reports:
It’s only been in the last decade or so that states have begun allowing hunters to donate
wild game to charitable organizations. In New York, meat processors and hunters started
the Venison Donation Coalition in 1998. Starting out, they gave a thousand pounds of
deer meat to food pantries in two counties.
Kathy Balbierer handles the coalition’s public relations. She says since that first thousand
pound donation, the program has grown…
“Last year, we had 108,000 pounds of venison donated, which on the average is, you
know – a deer is 40 pounds. It was approximately 27,000 deer. This year we have 119
participating processors throughout the state serving 52 counties.”
It’s an idea that hunters and meat processors across the nation are embracing. There are
venison donation programs in almost every state. Some, such as those in New York and
Illinois, are administered by state government. Others, like Michigan’s and Minnesota’s,
are run by private organizations.
Here’s how it works. First, a hunter who wants to donate meat takes it to a participating
processor. Ed Tanguey operates a meat processing facility in Kirkville, New York. He
says it’s a pretty simple process.
“Once the hunters show up to the building, we’ll have them come into our skinning room.
We’ll have them fill out some paperwork and once it’s brought in, we’ll start to skin the
deer, remove the hide and trim off any meat that’s not edible. We’ll bring the deer into
our cutting room.”
Butchers section the deer into shoulder, torso and hindquarters.
(sound of grinder starting up)
Then Tanguey sets up the grinder and grabs the meat from the cooler.
He packs the ground meat into five-pound black-and-white tubes and slaps a label on
with his name and the hunter’s license number on it.
Tanguey has processed 250 deer so far this season, 44 of them for the Venison Donation
Coalition. The coalition pays him a reduced rate, about a dollar a pound. Once there’s
enough meat in Tanguey’s cooler, he calls the Food Bank of Central New York to pick it
up.
Tanguey says this is his way of giving back to his community.
“When I see a hunter bringing in his son or grandson and they’re giving a second deer or
a third deer to the food bank, I think it’s going to pass it on to them. And years from now
we’ll keep the coalition supplied with some more food for the food bank.”
Jim Giacando is operations manager at the Food Bank of Central New York. He says
200 of the 600 agencies he works with ask for venison.
“In our freezer, we have almost 1,000 lbs ready to distribute, and it’s already committed
to a number of agencies throughout our 11-county area. And we’ll be distributing it this
week and next week, and then hopefully we’ll receive more in and fill more orders.”
The food bank will receive venison up until January. But Giacando says the greatest
challenge is keeping up with the demand for deer meat. A lot of people want it.
“I think we actually may have to get to a point where we might have to say ‘you know,
you can’t order that much. We have to keep it for all the other programs.'”
(ambient sound in church)
One of the food pantries asking for the deer meat is the University United Methodist
Church in Syracuse, New York. Norma Goel ordered venison from Giacando’s food
bank. The church’s food pantry feeds about 150 people every week.
Goel says she can’t buy as much food for the pantry as she’d like to because of the
church’s limited budget and an increase in the number of poor people asking for food.
She says farm-raised meat is a high-priced commodity…
“We’re always looking for a way to provide meat to participants in the pantry. And it’s
become increasingly difficult to buy frozen meat that the food bank has. By and large,
we’re not purchasing frozen meat from the food bank because we can’t afford it.”
So the deer meat is a cheaper alternative. Last year, Goel ordered venison too late to
receive any. This year she got all she could for the pantry: 60 pounds. She only has to
pay the handling costs – the coalition covers processing.
Goel says she’ll encourage people to use the deer meat in place of ground beef because
it’s high in protein and low in fat. She says the 60 pounds will feed a lot of hungry people
in her community.
For the Great Lakes Radio Consortium, this is Skye Rohde.
David Hammond's inspiration to experiment with a low-carb diet. (Self portrait by David Hammond)
Each year, Americans spend tens of billions of dollars on diets and diet aids. Low carbohydrate diets like South Beach, the Zone, and Atkins are all becoming household words and companies are scrambling to cash in. As part of an ongoing series called “Your Choice, Your Planet,” the Great Lakes Radio Consortium’s David Hammond looks in the mirror as he investigates the potential environmental impacts of the low-carb diet:
Transcript
Each year, Americans spend tens of billions of
dollars on diets and diet aids. Low carbohydrate
diets like South Beach, the Zone, and Atkins are all
becoming household words and companies are
scrambling to cash in. As part of an ongoing series
called “Your Choice, Your Planet,” the Great Lakes
Radio Consortium’s David Hammond looks in the
mirror as he investigates the potential
environmental impacts of the low-carb diet:
(sound of shower door closing, shower being turned on)
Every day it’s the same. As I wait for the shower to
warm up, I fight off an assault on my self-esteem.
First, there’s my naked reflection in the bathroom
mirror. (Ugh.) To my right, a stack of clothes that
don’t fit anymore. And in front of me, the most
damning thing of all… the bathroom scale.
I know I should ignore it, but its pull is irresistible.
Hammond: “Okay, here comes the big
moment of truth. Ohh… you gotta be kidding
me. Well, according to my scale, I am four pounds
heavier than yesterday. I don’t know how
that can be possible.”
You see, I’m fat. Not “oversized.” Not “full-figured.” Fat. I weigh 268 lbs and desperately need
to lose some weight. None of my clothes fit. My
cholesterol is through the roof. And my wife? Well, she
seems to have cornered the market on migraine
headaches.
(shower fades out)
But what kind of diet? I needed a diet that would
work within my lifestyle, not totally change it.
Because giving up meat wasn’t an option for me, I
figured low-carb was the way to go.
A recent Roper Report estimated that up to 40
million Americans were reducing their
carbohydrates.
40 million carb counters can’t be wrong, can they?
My gut told me that low-carb dieters must be
demanding more meat and poultry. But
was there an environmental impact?
For advice, I turned to the Sierra Club. They have a
program focused on concentrated animal feeding
operations — better known as factory
farms. These are operations where thousands of animals,
sometimes tens of thousands, are housed
together in relatively small spaces.
Environmentalists say the problem is their manure.
So much of it is produced, in such a small area that
simply spreading it on nearby fields can lead to
severe water pollution.
Anne Woiwode is the Director of the Sierra Club’s
office in Lansing, MI. She said that manure is not
the only problem. A bigger threat may be the
antibiotics that the animals are given to promote
their growth.
“Up to 70% of the antibiotics used in
this country right now are being fed to animals so
that they are fattened quickly. And because
animals are consuming so many antibiotics, you
are actually creating super bugs or super
bacteria.”
As far as my diet is concerned, with all this talk
about manure, bacteria, and super bugs, I wasn’t
sure that I needed to diet after all. I’d pretty much
lost my appetite.
Well, almost… it is still barbeque season after
all.
What I need is a low-carb fix that I can feel good
about. A local butcher mentioned Roseland Farm.
It’s located in southwest Michigan, near the Indiana border.
They’re one of the region’s largest, certified organic
farms. It’s a family farm. Merrill Clark is one of
the owners.
“We’re a 1,800 acre certified organic beef farm, we also
raise some grains and other garden vegetables on
a smaller scale but we are mostly known for our
beef. We’ve been, I’ll say certified organic, for
nearly 20 years.”
Certified organic means that Clark and her family
feed their cattle with crops grown without pesticides
or synthetic fertilizers. They also don’t give their
cattle antibiotics or growth hormones.
Nearly a quarter of their farm is devoted to grazing,
so the Clarks avoid the manure problems of factory
farms. They just leave the manure where it drops
and it becomes natural fertilizer.
Natural grazing also reduces the need to feed the
cattle grains like corn and soybeans. When used for
cattle feed, those grains are usually inefficient and
expensive to produce.
Even though the Clark family runs a large organic
farm, they know that in the scheme of things, they are still very small.
Merrill Clark says that’s fine.
“If some major Kroger or Meijer’s wanted to buy all of our
meat, I don’t think we would want to. We sort of
feel connected to our label and our own name and
our identity. It’s just so interesting this way. You
meet great people. Because you’re face to face with
your own customers.”
In my case, Merrill and I didn’t actually meet face-
to-face, but we bonded. We talked long after the
interview was over. And I was impressed enough to buy
a 35-lb cooler full of ground sirloin, strips, and
fillets. Enough to get me through those first few
weeks of my diet.
So even though I’m still fat, and tomorrow, the
bathroom scale was going to be just as unforgiving,
I’m starting to feel a little bit better about myself. For
the first time, I feel connected to my food. I feel a
bond to the farmer. And I feel like I was supporting
something worthwhile. And you know what, it
feels good.
For the Great Lakes Radio Consortium, I’m David
Hammond.
Starting in 2006, the government will require nutrition labels on food to also list trans-fats. That’s pushing companies to look at changing how they grow some crops. The Great Lakes Radio Consortium’s Lester Graham reports:
Transcript
Starting in 2006, the government will require nutrition labels on food to also list trans-fats.
That’s pushing companies to look at changing how they grow some crops. The Great Lakes
Radio Consortium’s Lester Graham reports:
Products containing hydrogenated soybean oil are high in trans-fats. So, Monsanto is designing a
new lower-fat, healthier soybean. Using conventional plant breeding, Monsanto will first do two
thing. One: reduce trans-fats and two: increase healthy monounsaturated fats. Shannon
Troughton is a spokesperson for Monsanto. She says a final step requires genetically altering the
soybean.
“The third phase will take biotechnology techniques and make it completely free or as free as
possilbe of saturated fats.”
Except for a more nutritious rice given to the developing world for free, this is the first time a
grain has been genetically modified for reasons other than economic gain for farmers. Monsanto
indicates the new soy oil will be in products on the grocers’ shelves in about eight years if it’s
approved by government regulators.
For the Great Lakes Radio Consortium, this is Lester Graham.
Fish is healthy food, but contamination from pollution means people should limit the amount of inland lake and river fish they
eat. Photo by Lester Graham.
States are struggling with ways to warn people, especially women of childbearing years and children, about the hazards of eating too much sport fish contaminated with toxic chemicals.
There are three major questions often asked when considering the environmental health of a body of water. Can you drink the water? Can you swim in it? And… can you eat the fish? Often the answer to the last question is very complicated. The Great Lakes Radio Consortium’s Lester Graham has the first report in a two-part series on the fish that ends up on your table:
Transcript
There are three major questions often asked when considering the
environmental health of a body of water. Can you drink the water? Can you
swim in it? And… can you eat the fish? Often the answer to the last
question is very complicated. The Great Lakes Radio Consortium’s Lester
Graham has the first report in a two-part series on the fish that ends up on
your table:
Mark Ford goes fishing almost every weekday. This day, he’s at a small
marina off of Lake Michigan. He’s carrying several rods and reels and a
couple of tackle boxes with him to an old dock…
Lester Graham: “Now, what do you fish for?”
Mark Ford: “Right now, whatever bites on the hook. Basically, I fish for bass,
catfish, walleye.”
This day, he’s just testing some new gear…
“Set my drag. Too loose.”
When Ford got his fishing license, he also got a guide telling him that the fish
he eats is contaminated. All inland lakes have some level of contamination
which could include pesticides, PCBs, and mercury.
Ford has a pretty good idea about what to do to reduce his exposure to the contaminants when he eats the fish..
“Yeah, first thing you want to do is cut off all excess fat to get away from a lot of the chemical
pollutants that’s not in the actual meat of the fish. That’s where most of the chemicals lie, in the fat. So, you cut that off and get to cookin’.”
Ford’s preparation is a good start. Trimming the fat will reduce exposure to PCBs and
similar compounds that are stored in fatty tissue. And just cooking the fish reduces some of the exposure to contaminants. But if a contaminant such as methyl mercury is present in the flesh of the fish, no amount of rinsing, boiling or frying will change that.
Unfortunately, many anglers are not as well informed as Mark Ford. A study in Canada
found a lot fishers don’t understand the contaminants or what to do about them. They judge
whether the fish is safe to eat by how well it fights on the line… by the color of the
flesh… or by the clearness of the eye. None of those things is an indicator of whether a fish is contaminated by toxic chemicals.
Alan Hayton is with the Ontario Ministry of the Environment. He says how much fish are
contaminated depends on the body of water. A ban on PCBs in manufacturing
has helped, although there are still decades worth of the pollutant in some lake
sediments. Agricultural pesticide restrictions and bans have helped reduce
contaminants in some other lakes.
“Well, if you want – are fish getting better or worse? Certainly over the years,
when you look at the Great Lakes, there’s been a considerable decline in the level of
contaminants in fish. Many of the inland lakes, both in Ontario and elsewhere – not
just around the Great Lakes, but elsewhere – there’s mercury in those fish. Mercury
concentrations don’t appear to be changing. They seem to be quite stable.
So, we find that in quite a high proportion of the inland lakes there are some consumption
restrictions.”
Mercury remains a problem because as coal-fired power plants release mercury
into the air… it’s brought down into watersheds by rain. There the problem is
complicated in some areas by any number of factors, including some bacteria that transform
simple mercury into the more toxic methyl mercury.
So, some bodies of water, such as the Great Lakes, have lower levels of some
pollutants, but some other contaminants are just as bad as ever. To complicate things
even more, some fish are more contaminated than others.
Faith Shottenfeld is with the New York State Department of Health.
“You know, it’s complicated because it’s going to vary from state to state, from body of
water to body of water and from fish species to fish species.”
Shottenfeld says that makes getting the message to anglers all the more difficult.
States are trying to figure out how to get the information to the people who eat
the fish, but there are very few general guidelines.
“So, I think that the best way to work your way through the complexities
is to really have a dialogue with somebody who understands the advisories and can
help you figure out what you need to do.”
But generally speaking, eating smaller fish, and limiting sport fish meals from local lakes to about once a week for men and once a month for women helps.
Angler Mark Ford says he’s not worried. He says to him, the health benefits of
fish offset the health risks of the contaminants.
“A month, I’d say I eat about twelve to 15 pounds of fish. I eat a lot of fish.
I like fish. Fish is healthy for you, too. It’s low in cholesterol if you cut the fat away from
it. It’s good brain food. That’s scientifically proven. And, if you prepare it
right, it tastes good!”
And Ford says he’s healthy. But experts indicate it’s hard to say what long-term
exposure to the contaminants in sport fish from area lakes will mean to human
health. They caution that children and women of child-bearing age should severely
restrict their intake of sport fish because the contaminants can damage the
development of fetuses and children.
For the Great Lakes Radio Consortium, this is Lester Graham.
States are struggling with ways to warn people, especially women of childbearing years and children, about the hazards of eating too much sport fish contaminated with toxic chemicals.
Health officials are trying to get the word out about contaminants in sport fish. But the issue is complicated. So, it’s difficult to give people an easy answer on how to reduce the health risk. The Great Lakes Radio Consortium’s Lester Graham reports:
Transcript
Health officials are trying to get the word out about contaminants in sport fish. But the
issue is complicated. So, it’s difficult to give people an easy answer on how to reduce
the health risk. The Great Lakes Radio Consortium’s Lester Graham reports:
Sport fish contain contaminants such as PCBs, pesticides, and mercury. But the amount
of contaminants in a fish depends on the body of water, the species of fish, and
even the age of the fish. So, there are very few general guidelines. That makes it difficult for
health officials to tell people what’s best for them.
Faith Shottenfeld is with the New York State Department of Public Health. She says safe
consumption levels vary.
“For some fish, a meal a week, a meal a month. You certainly can talk in general
about eating smaller fish because as you move your way up the food chain, you
know, the bigger fish eat the little fish so they get more and more and more chemicals,
but there are some examples of smaller fish that are highly contaminated.”
Shottenfeld notes that children and women of childbearing age are at more risk
from ill effects of the contaminants in fish than men. She says the best bet is to talk to someone
who’s familiar with your state and area’s fish consumption advisories.
For the Great Lakes Radio Consortium, this is Lester Graham.
A Princeton University research team lead by psychology professor Bart Hoebel (pictured) demonstrated that rats with access to high-fructose corn syrup gain significantly more weight than those with access to water sweetened with table sugar. (Photo courtesy of Princeton University, Denise Applewhite)
