True cost of cheap food is health and climate crises, says commission

The Guardian – Jul 16, 2019 – Damian Carrington

The commission said agriculture produced more than 10% of the UK’s climate-heating gases and was the biggest destroyer of wildlife Photograph: Owen Humphreys/PA

The true cost of cheap, unhealthy food is a spiralling public health crisis and environmental destruction, according to a high-level commission. It said the UK’s food and farming system must be radically transformed and become sustainable within 10 years.

The commission’s report, which was welcomed by the environment secretary, Michael Gove, concluded that farmers must be enabled to shift from intensive farming to more organic and wildlife friendly production, raising livestock on grass and growing more nuts and pulses. It also said a National Nature Service should be created to give opportunities for young people to work in the countryside and, for example, tackle the climate crisis by planting trees or restoring peatlands.

“Our own health and the health of the land are inextricably intertwined [but] in the last 70 years, this relationship has been broken,” said the report, which was produced by leaders from farming, supermarket and food supply businesses, as well as health and environment groups, and involved conversations with thousands of rural inhabitants.

“Time is now running out. The actions that we take in the next 10 years are critical: to recover and regenerate nature and to restore health and wellbeing to both people and planet,” said the commission, which was convened by the RSA, a group focused on pressing social challenges.

The commission said most farmers thought they could make big changes in five to 10 years if they got the right backing.


Medicinal properties of mulberry may prove effective in treating diabetes mellitus

Natural News – Monday, July 15, 2019 by: Stephanie Diaz

In this review, researchers from different universities in China systematically summarized the chemical composition and medicinal properties of mulberry, which is used to treat diabetes. This article was published in The American Journal of Chinese Medicine.

  • Diabetes mellitus (DM) is a serious metabolic disorder that affects numerous people all over the world.
  • Traditional herbal medicines are still widely used today to treat and prevent DM despite the developments in modern medicine.
  • Asian countries consider traditional herbal medicines as important therapeutic treatments for DM.
  • For centuries, China has used mulberry to treat DM.
  • Numerous preclinical findings have demonstrated the potential of mulberry as an alternative treatment for DM.
  • According to studies, the active components of mulberry that make it medicinal include polyhydroxylated alkaloids, flavonoids, and polysaccharides.
  • The researchers systematically reviewed the biological activities of mulberry on DM, in particular, its effects on glucose absorption, insulin production and secretion, oxidation, and inflammation.
  • They also discussed the challenges, opportunities, and the direction of future research on mulberry, as well as the potential for developing mulberry into pharmaceuticals for the treatment of DM.

The researchers hope that further research can be made on mulberry so that its therapeutic potential can be fully utilized for the treatment of DM.

For more information about natural medicines that can stop diabetes, visit



Natural Products – Jim Manson -July 5, 2019

Supermarket giant Carrefour had a major presence at the Madrid show, emphasizing the key role in growing organics being played by conventional retail.


The striking figures were revealed by Javier Maté, general deputy director of Spain’s Ministry of Agriculture, in comments given to journalists ahead of last month’s inaugural Organic Food Iberia event in Madrid. 

Maté sees expansion of Spain’s organic sector as an investment in the future that will deliver “important economic value and opportunities for numerous families across many regions”.

Maté praised the new trade event, commenting that it created the opportunity “to unite producers, suppliers and distributors in one place”, adding that such a showcase would help to further enhance the organic industry’s prospects, which continues to deliver double digit growth in Spain. 

Speaking at the event itself, Fernando Miranda, secretary general of the Ministry of Agriculture, commented on the growing domestic market for organics in Spain, helped by the increasing availability of organic in mainstream retail. In fact, he said, organic sales in the conventional retail channel had this year exceeded that of the specialist channel for there first time.

Miranda emphasized organic’s strategic role as part of Spain’s agricultural mix, commenting that it delivered on the triple pillars of “quality, added value and environmental sustainability”.

Spain’s organic market is currently worth around EUR2.2 billion, up 10% on 2018. Around 475,000 Spanish citizens consume organic every week. 


Guide to Frozen Food Storage & Freezer Shelf Life

Cooksmarts – February 13, 2019 – By Jackie Sun

Since no one likes to throw away money, we created a guide to help you know what foods to freeze, how to store frozen food, and what thawing methods to use so you can make the most of your groceries!

Did you know the U.S. wastes over $160 billion in food every year and 40% of it is thrown away by consumers? This doesn’t only cost the average American household $2,000 in wasted cash each year, it also leaves a huge carbon footprint. Luckily, we can show you how to waste less, save more, and enjoy what you eat simultaneously!

One of the keys to reducing food waste is by making the most of a commonly underutilized resource in your kitchen – your freezer. While freezers are often afterthoughts, they are actually an incredible way to not only use all of the food you purchase, but also make sure you are never far from a good, home-cooked meal.

Here are three ways your freezer can help you save money and cook on a budget by wasting less and enjoying more:

Read on…SOURCE

New Study Finds Micronutrient Deficiencies Common In Patients Diagnosed With Celiac Disease

Dr. Rath Health Foundation – Jun 27, 2019 –  Paul Anthony Taylor

A new study from the United States has found that many patients with celiac disease have micronutrient deficiencies. Carried out by researchers at the Mayo Clinic in Rochester, Minnesota, a ‘cathedral’ of conventional medicine, the study shows that a lack of vitamins and minerals is a common finding in adults newly diagnosed with the disease. Significantly, in a sign that conventional medicine is perhaps beginning to recognize the importance of correcting nutritional deficiencies, the researchers say these should be addressed at the time of diagnosis.

A serious digestive condition in which the ingestion of gluten, a group of proteins found in wheat, barley, rye and various other cereal grains, leads to damage in the small intestine, celiac disease is estimated to affect 1 in 100 people worldwide. Gluten is found in a wide variety of foods including pasta, breakfast cereals, pastries, most types of bread, and most beers. Consuming foods or drinks containing gluten can result in celiac patients experiencing symptoms such as abdominal pain, bloating, constipation, diarrhea, and indigestion. Joint pain, fatigue and skin problems can also occur, as also can nerve damage. In children, the disease can affect their growth and development.

Conventional medicine offers no cure for celiac disease. Instead, patients have to switch to a gluten-free diet and are given drugs to control symptoms. Significantly, however, even when following a gluten-free diet and taking prescribed medication, at least 30 percent of celiac disease patients still report symptoms. Clearly, therefore, while obviously necessary, for many people avoiding gluten is an incomplete treatment for this disease.

Zinc deficiency seen in almost 60 percent of celiac patients

The Mayo Clinic study looked at data on 309 adults who had been newly diagnosed with celiac disease between 2000 and 2014. The researchers found that many of them had micronutrient deficiencies at the time of diagnosis. The most common deficiency was zinc, which was seen in almost 60 percent of patients. Other micronutrients found to be deficient included vitamins D and B12, folate, copper and iron.

The lead author of the study, Dr. Adam Bledsoe, MD, admits he found it somewhat surprising to see the frequency of micronutrient deficiencies in these newly diagnosed patients, given that few of them had symptoms of impaired intestinal absorption. Weight loss was seen in only just over 25 percent of patients, for example. However, while Bledsoe and his colleagues recognize that the deficiencies may have health implications, they claim that what these might be is currently unknown. In reality, of course, the health risks of micronutrient deficiencies are already very well understood.

Treating celiac disease successfully is about more than just avoiding gluten

Patients suffering from celiac disease are hardly alone in having multiple micronutrient deficiencies. We know this because Dr. Rath’s revolutionary Cellular Medicine research has demonstrated that a long-term lack of vitamins, minerals, and other essential micronutrients is the primary cause of today’s most common chronic diseases. With celiac patients known to have an increased risk of developing health problems such as coronary artery disease and cancer, the presence of micronutrient deficiencies in celiac disease can thus be revealed as the primary reason for this.

Based on this explanation we can also now understand why, even when following a gluten-free diet, at least 30 percent of celiac patients still report symptoms. Unless the micronutrient deficiencies are corrected, avoiding gluten alone is an incomplete treatment for the disease.

The fact that Mayo Clinic researchers have recognized the importance of addressing nutritional deficiencies in celiac disease clearly has the potential to become a significant step forward in the control of this debilitating health problem. As always, however, the key question will be how soon doctors and health policy makers can implement a recommendation to do so into clinical practice. Given the accumulated evidence in favor of micronutrient supplementation, it is time for celiac patients everywhere to be told the facts.



Natural Products Global – Jun 27, 2019 – Jim Manson

As anticipated, climate change, ecology and the wider ‘green transition’ have been placed at the heart of new legislation and policy by the Social Democrats. 

Organic Denmark, called the development “a historic breakthrough for organic”, bringing with it benefits for nature, the environment and water quality in Denmark. 

The association also praises the agreement’s wider ambitions for climate change, and a new agricultural policy in the EU that focuses on public goods. 

“We are now looking forward to the coming collaboration on the development of a new Danish organic policy, which can realise the ambitious goals and maintain Denmark’s status a the world’s leading organic country,” says Paul Holmbeck, Organic Denmark’s political director of the Organic Land Association.

While giving the announcement a warm welcome, Holmbeck said that wider agricultural reforms were needed.

“ (the new direction) …requires new investments in innovation, market development and research. New knowledge, new markets and new innovative solutions must support the organic farmers, companies and food professionals in driving the climate change and creating new jobs in the food industry. Organic stands on three pillars: the market, innovation and and proactive organic policy.”

Per Kølster, chairman of the Organic Land Association, added: “It is crucial that the government addresses climate and biodiversity challenges in a major restructuring in agriculture. And in that work, organic must, to a much greater extent than today, be actively involved in both the forthcoming climate policy and agricultural reform, since organic simultaneously delivers a series of sustainability goals, such as nature and clean drinking water.