All posts by Ken Billings

This web site was founded in 2014 by Dr. Shiv Chopra and Marilyn Cosway and called, The Canadian Council on Food Sovereignty & Health. In 2017, the name was changed to Canadian Council on Food Safety and Health. On Sept 7th, 2017, after 14 years in the Federal courts, and over $10 million dollars spent by the Federal government, Dr. Shiv Chopra was found guilty by 3 judges of 'Insubordination' for speaking out on food safety. Three months later, on Jan 7th, 2018, Dr. Shiv Chopra died. CCFSH honours Whistleblower Dr. Shiv Chopra and his tireless efforts to make Health Canada more accountable and educate Canadians on how Canadians can have the healthiest food in the world if we adhere to the Five Pillars of Food Safety. Join the movement in honouring whistleblower Dr. Shiv Chopra and help these goals to come through by sharing our web site and getting involved by signing up for 'FOOD Justice NEWS' or one of our 3 Activism Groups called 'Shivista Collectives'. Thank you. Ken Billings Executive Director

ORGANIC CREATES 30,000 NEW JOBS IN SPAIN IN JUST FIVE YEARS

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.

AN EXPANSION OF ORGANIC AGRICULTURE IN SPAIN GENERATED 30,000 NEW JOBS BETWEEN 2013-2018 AND CONTINUES TO CREATE NEW JOBS AT A RATE OF 500 A WEEK. 

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. 

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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.

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DENMARK’S INCOMING SOCIAL DEMOCRAT GOVERNMENT HAS AGREED WITH ITS CENTRE-LEFT PARTNERS TO DOUBLE ORGANIC FOOD CONSUMPTION AND PRODUCTION IN THE COUNTRY BY 2030 👍

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.

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A tip sheet on how to properly freeze fresh produce for long-term storage

Newstarget – Jun 3, 2019 – Michelle Simmons

Do you have excess fresh produce, but don’t know what to do with them? Try freezing them. Freezing fruits and vegetables, herbs, and even your favorite meals is an efficient way to saving food for long-term. Here are some tips on how to freeze them: (h/t to RockinWHomestead.com)

  • Freezing fruits: Before freezing your fruits, wash and dry each piece before cutting. You can also freeze your fruits in a plastic tub with dehydrator sheets as a separator. This saves you space in the freezer and makes your frozen fruits easier to handle. Once the fruit is completely frozen, take the plastic tub out and pack the fruits in individual freezer bags. One of the quickest fruits to freeze are blueberries. Some fruits like peaches can be frozen with their skins on, or blanched to remove the skin. Bananas can be frozen in slices or as a whole with the skin on, while pineapples need to be cut and cored before freezing. When freezing apples and pears, you have to make them into a pie filling or sauce first before freezing. You can freeze grapes as well, but they don’t thaw well. Melons have to be seeded and separated from the rind first, then cut into bite-sized chunks before freezing. For tomatoes, you have to turn them into sauce or soup first before you can freeze them
  • Freezing vegetables: Items like cabbage, cucumber, garlic, horseradish, herbs, leafy greens, leeks, mushroom, pepper, and summer squash can be rinsed, chopped, and frozen immediately. For potatoes, you have to peel and grate them first. Vegetables like broccoli, cauliflower, green beans, peas, and squash should be blanched first before freezing. Blanching helps preserve the texture and quality of vegetables. You may also skip the blanching process if you want, but only if you plan to store your vegetables for one to two weeks.
  • Freezing herbs: The easiest way to freeze herbs is to wash and chop them, then put them into ice cube trays. Then, top them with water, chicken broth, or olive oil and freeze. Once they have been frozen, remove them out of the ice cube tray and put them in a freezer bag for longer storage.
  • Freezing meals: You can also freeze your favorite freezer-friendly meals with the leftover produce. You can freeze soups, stews, pot pies, and casseroles. Cook up a big batch of chili or vegetable soup and freeze them to save for rainy days.

Generally, freezing food is a safe way to preserve food at home for future use. However, frozen food safety depends on how you prepared the food for freezing. Working with clean hands and on clean surfaces are crucial in preparing foods. Proper thawing of frozen foods is also important. If not done properly, these frozen foods may pose food safety risk.

Benefits of freezing your produce

There are several benefits to freezing your excess produce. These include the following:

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Roundup’s Other Problem: Glyphosate is Sourced from Controversial Mines

Sustainable Pulse – Jun 26, 2019

Roundup, the world’s top herbicide, has been mired in controversy in recent months as the jurors in three court cases have found it causes cancer. Bayer Crop Science, the company that produces Roundup, has been ordered to pay billions of dollars in damages, and thousands of other cancer cases are pending in state and federal courts.

And while the majority of the nation’s corn, soybean, and cotton growers continue to use it, Roundup’s damage to soil health and history of producing herbicide-tolerant “superweeds” are also critical concerns to farmers and consumers.

Few people know that Roundup is equally contentious at its source.

Glyphosate, the herbicide’s main ingredient, isn’t manufactured in a lab, but originates in a mine. To produce it, phosphate ore is extracted and refined into elemental phosphorus. While Bayer, which recently bought Monsanto, touts its sustainable mining process, environmentalists contend that the process involves stripping away the soil off mountaintops, which destroys vegetation, contaminates water and creates noise and air pollution that is detrimental to wildlife and the environment for years to come.

For decades, Monsanto has quietly mined the phosphate ore in a remote corner of Southeast Idaho known as the phosphate patch. Because its current mine is nearly tapped out, Bayer has applied for a permit to start a new mine nearby. In May, the U.S. Bureau of Land Management (BLM) released the final environmental impact statement analyzing the proposed mine. The agency will issue its final decision later this summer.

But opponents say the government has failed to properly analyze environmental damage, including impacts to the Greater Yellowstone Ecosystem and a connecting regional wildlife corridor, the dwindling greater sage grouse population, and local Native American tribes who depend on the land and wildlife. They point to the cumulative impact of the proposed mine and a total of about 20 other inactive, active, and proposed mines in the phosphate patch, many of which are contaminated Superfund sites that will require years of cleanup.

“From the cradle to the grave, glyphosate is deeply problematic,” said Hannah Connor, a senior attorney at the Center for Biological Diversity, which has submitted critical comments to the BLM on the project and is considering legal action. “The environmental costs begin with open-pit mines that destroy hundreds of acres of habitat critical to the survival of imperiled species and end with a pesticide that harms wildlife and people. It’s pretty disturbing.”

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