What price meat?

Did you see Michael Mosely’s two part documentary on meat? The first part considered health and, at the risk of me massively over-simplifying an hour-long programme, seemed to conclude that eating fresh meat is fine but processed meat may increase your chance of cancer.

The second part considered environmental effects. This, I felt, focussed far too much on production of green house gasses and ignored other environmental impacts. The man at a CAFO (Concentrated Animal Feeding Operation) in America cheerfully said his was the green way to raise cattle. He completely ignored the fact that his animals lived in a barren, grey wilderness reminiscent of a concentration camp. There was not a single plant, insect, butterfly, bee or bird to be seen. This is not my vision of green farming.

Any environmentally friendly, sustainable farming system needs to include protection of biodiversity and care for the land itself. Grass stabilises the land and prevents desertification, so grass and grazing animals naturally bring environmental benefits. The manure that the animals produce fertilizes the land so that it retains its nutrients. Contrast this with the CAFO animals whose dung is a problematic waste to be disposed of and whose food is corn grown using artificial fertilizers in a cycle that depletes that land and pollutes the water.

Large areas of some countries are given over to growing crops like corn and soy, in huge mono-culture farms, just for animal feed. The natural diet for cattle is grass. Corn and soy cause health problems for the animals and change the profile of the meat to higher omega 6 content and lower omega 3 so the meat is less good for us – there was no mention of this.

Take a look at www.sustainablefoodtrust.org/true-cost

Top tip: Buy grass-fed, local meat.

 

Autumn – Season of Mellow Fruitfulness

The dark evenings and morning nip in the air leave us in no doubt that summer is over; but wasn’t it a great summer?

Autumn is the season when your body wants you to put on weight so that you will survive the bitter temperatures and food shortages of winter.

In these modern times, we 02-11-08_1035have houses, heating and year-round food so we don’t need an extra couple of stone to stop us from dying before spring arrives. Your body doesn’t know that things changed only a few short decades ago; it’s still working the way it always has.

 

Suddenly we have irresistible urges to eat ‘comfort foods’ like blackberry and apple crumble. Yum. The autumn harvest is rich in fruit which contains a type of sugar called fructose. Your body deals with fructose differently to other carbohydrates and most of it is turned into fat.

Autumn also brings nuts and seeds which are rich in omega 6 fats. We used to get foods rich in omega 6 only before winter and we’re programmed to store it. Now, we get it all year round and far more of it than we need, in the form of cooking oil (eg sunflower oil). If you check the labels you’ll find that most bought products (puddings, cakes, biscuits, pastries) are made with vegetable oil.

Omega 6 and fructose create a recipe for piling on the pounds that assured our stone-age survival. We instinctively love them. However, your mind might not agree with your body about the desirability of laying down extra fat so when you smell a fruit pie or your mouth waters over a sponge pudding, be aware of the consequences to your figure of over-indulgence.

Top tip – Resist omega 6 and sugar urges.