Turning the Tide - Sustainable Seafood

A public that better understands the state of the world’s oceans can be a driving force in helping governments pass laws to ban destructive fishing practices and off shore drilling.

A portion of this article is reprinted with permission from The Blue Ocean Institute web site. It is important to continue to pay attention of preserving our oceans, the source of our seafood for the coming generations.

                  “In a 2006 study published in the journal Science an international group of ecologists and economists concluded that loss of biodiversity is profoundly reducing the ocean’s ability to produce seafood, resist disease, filter pollutants, and rebound from stresses such as overfishing and climate change. This study led to headlines around the world hailing, “the end of seafood by 2048.”

                  However the lead author noted at the time, “this is not a prediction. It’s a possible outcome based on a projection of existing data.” The study also strikes a note of hope by recognizing the inherent ability of the ocean ecosystems to self heal and regenerate, under the right circumstances.

(this was recently refuted by oceanographer Philippe Cousteau, grandson of Jacques Cousteau, who said unequivocally that the oil spill was unacceptable and off shore drilling must stop. He also added that the oceans cannot absorb any more pollution).

Hopefully it’s not too late for the oceans and the sea life that inhabits them to recover. All seafood buyers can positively influence this outcome through their buying choices—and many already are. All those involved in the seafood value chain—from fishermen, to retailer to consumer—have a responsibility to ensure a lasting and diverse supply of seafood for generations to come.

Founded in 2001, Seafood Choices Alliance is an international association advancing the market for sustainable seafood. The Alliance helps the seafood industry—from fishermen and fish farmers to distributors, wholesalers, retailers, and restaurants---make the seafood marketplace environmentally, economically, and socially sustainable. Seafood Choices Alliance convenes and connects the world’s leading voices in support of a sustainable supply of seafood choices, highlighting the need for a global solution to threats facing the ocean. Seafood Choices Alliance is a partnership-based association that invites and challenges corporations to engage in more responsible behavior and leverages the collective power of key player to drive change across the seafood marketplace.”

Consumers are becoming more active in choosing sustainability at the counter and at the table. In the United States, the most recognizable tool for consumers is the wallet card of seafood recommendations. Wallet cards offer consumers a very basic picture of sustainability, generally recognized in a traffic light system of “green” for best choices, “yellow” for good options, and “red” for seafood items to avoid. Cards have been developed by a number of conservation organizations in the United States, including the Blue Ocean Institute, Environmental Defense Fund, and Monterey Bay Aquarium’s Seafood Watch Program.

I highly recommend going to the Blue Ocean Institute web site for everything you need to know about seafood choices. Also, check out Science Magazine’s web site and look up the article, Oceans Without Fish.

Pauli Halstead

The Health Benefits of Eating “Grass-fed” and “Pastured” Meat, Dairy and Poultry products.

One of the most serious problems confronting the coming generations is the depletion of minerals from our soils. This threat ranks right up there with global warming as an issue which needs our immediate attention and a strong plan as to how quickly we can remedy this situation.  Failure to replenish soils has led to the collapse of civilizations. At present the United States has lost approximately 50 million acres of topsoil with another 100 million acres at risk. This is due to poor farming practices and the cultivation of mono-crops such as corn, wheat and soy, all of which deplete nutrients from the soil. Instituting permaculture farming as a way to grow our food is the answer as permaculture rebuilds soil rapidly.

There is now much data on the subject of soil depletion and subsequent animal deterioration. If livestock is fed grains grown from nutrient deficient soils, these grains do not give adequate nourishment for the animals and if we are eating these animals and their milk, cheese, butter and egg products, then consequently these foods do not contain the essential nutrients to promote our heath as well. Neither animals nor humans can eat a sufficient amount of low mineral plant foods and get enough nutrients for a well functioning metabolism. Therefore we must be aware that we need to feed our farm animals grasses that are grown in nutrient rich soils. These grasses contain rich sources of vitamins E, A and beta carotene and are also very high in omega-3 fatty acids. Eating animals and their products which have been raised on grass will significantly improve our overall health and well being.

The definition of grass-fed is that “ruminants”, including cattle, bison, yak and sheep, have eaten nothing but mother’s milk and fresh grass or dried grass hay from birth to slaughter all their lives. For grass-fed non ruminants, such as pigs and poultry, grass is still a significant part of their diets.  Unfortunately some products are marketed as grass-fed when they are not entirely grass-fed. The American Grassfed Association is pushing hard for strict U.S. Department of Agriculture marketing guidelines. In the near future consumers will be able to purchase products that are certified and which will be identified with the American Grassfed Association logo. In the meantime ask for exclusively grass-fed, no grain finishing at all, when purchasing these products. Talk to your local farmer’s market producer about the way he raises his animals.

What are the health benefits of eating exclusively grass-fed and “pastured” animal products? First of all they are leaner, lower in fats, but the fats that they do contain are much healthier for you than fats from commercially raised grain fed animals. When farm animals are raised on lush green pasturage or on rapidly cured and stored grasses for use in winter, these animals then absorb the vital nutrients, vitamins and minerals into their flesh and bones. Grass-fed meat and fats are richer in antioxidants; including vitamins E, beta carotene and vitamin C. Also they do not contain added hormones, antibiotics or other drugs. In addition, the risk of infection by e-coli in these products is virtually eliminated.

Almost any food animal that we are familiar with can be raised partially or entirely on grass. The most common products are beef, lamb, bison, yak, goat, pork, poultry, eggs and dairy cows. Meat from grass-fed animals has anywhere from two to four times more omega-3 fatty acids than from grain fed animals. Omega-3 fatty acids are “good” fats and they play a vital role in the functioning of every cell of the body. Omega-3’s are essential for a healthy heart and a superbly functioning brain. They are significant in lowering cholesterol and blood pressure. People with a high intake of omega-3’s in their diet are 50% less likely to suffer heart attack and are also less likely to suffer from depression, schizophrenia, ADD, ADHD, autism, or Alzheimer’s disease. Another benefit of omega-3’s is that they may reduce the risk of cancer. As a result of many studies of living groups of indigenous people and the ancient skeletal remains of these groups, we know that those who ate and are still eating their original diets of wild meats and fish do not suffer from western diseases. It is estimated that only 40 percent of Americans consume an adequate supply of omega-3 fatty acids and this national deficiency is reflected in our rising costs of health care.

 The way it works is this. Ruminants are genetically predisposed to eating grass, that’s why they have four stomachs to ferment and digest the cellulose. Due to photosynthesis omega 3’s are formed in the chloroplasts of green leaves, grass and algae. An amazing sixty percent of the omega-3 fatty acids are stored in grass. When raising chickens the same model applies. When chickens are raised exclusively indoors and deprived of sun, bugs, seeds and natural vegetable matter, their meat and eggs also become very deficient in omega-3s.

Meat, poultry, eggs and dairy products from grass-fed or “pastured” animals are among the richest known source of another good fat called “conjugated linoleic acid” or CLA. Animals raised on fast growing grass contain from three to five times more CLA than those raised on grains. Much of the CLA is stored in the fat of the animals and that is why including the fats from the exclusively grass-fed animals in our diet is of great benefit to our health. Butter from grass-fed cows is nutrient dense and contains CLA, fat soluble vitamins, A, D, E, and K-2 (activator X). In 1945, Dr. Weston A. Price described what he called “Activator X” as a critical nutrient for optimal health. This “X” Factor” has now been identified as Vitamin K-2. This vitamin is naturally occurring in the fat of ruminants that graze upon green grass.   Most people are unaware of this important fact as we have been told animal fats are bad for us. Nothing could be further from the truth.

There is evidence that CLA may be a potent defense against cancer. In a Finnish study, women who had the highest levels of CLA in their diet had a 60% lower risk of breast cancer than those with the lowest levels. When we switch from grain fed meat and dairy products to grass-fed we may be able to significantly lower our risk of cancer. This can be achieved simply by including one glass of “pastured” milk, one or two ounces of grass-fed cheese or a small portion of grass-fed meat in your daily diet. It’s that simple.

Eggs from pastured hens are also far richer in vitamin D, another important vitamin that we Americans are deficient in today. In fact, Nora Gedgaudas, author of Primal Body-Primal Mind, suggests that vitamin D could be the single most important vitamin for our overall health and is probably the most important antioxidant in the body. Vitamin D lowers the risk of all cancers, including skin cancers. It boosts the immune system and helps prevent autoimmune diseases like multiple sclerosis and rheumatoid arthritis, prevents cardiovascular disease, Parkinson’s disease and both type-1 and type-2 diabetes. Vitamin D also supports healthy brain function and moods and prevents seasonal affective disorders.

What is important to know is that vitamin D is found almost exclusively in the flesh and fats of grass-fed animals and wild caught fish. The diet of our ancestors included up to 4000 IU of vitamin D daily.  Today, the recommended American daily allowance is only 400 IU and is very inadequate for meeting all the cellular requirements of maintaining our health. Synthetic vitamin D is not going to work; we need the natural vitamin D that only sunlight and animal sources (animals exposed to sunlight with a diet of grass) can provide.

When hens are raised out of doors and on a natural diet of bugs, seeds, vegetation and sunlight exposure, the eggs have from three to six times more vitamin D than hens raised in confinement. Pastured hens are exposed to sunlight which then converts in their bodies to vitamin D and is passed on to the eggs. Eating just two pastured eggs a day will give you anywhere from 63-126% of the daily recommended intake of vitamin D. The tricky part here is that in the supermarket the labeling of eggs is increasingly deceptive. Just because the label says “certified organic feed”, or “all vegetarian diet”, does not mean the chickens were pastured and allowed out of doors. You must ask your grocer to carry exclusively pastured eggs. You can usually find the pastured eggs at the farmers market and fortunately they tend to be less expensive than store bought. The best thing is to raise your own chickens and many people are beginning to do this.

Sources for grass-fed and pastured products: The best thing to do is to purchase your grass-fed products directly from the producer nearest you. This way you get a better deal. Grocery stores are now carrying grass-fed and pastured products. You can help by letting your grocer know of the American Grassfed Association, www.americangrassfed.org. Farmers markets now have producers who carry grass-fed products so be sure to take advantage of your local farmers market.

Pauli Halstead, Walnut Creek, Ca. author, Cuisine For Whole Health, Recipes for a Sustainable Life

The Big “Fat” Lie

In our long evolutionary history as humans, our diet has always included a significant amount of animal fats. Fats from animals that ate wild grasses were especially high in vitamins and minerals, Omega-3 fatty acids and L-Tryptophan, an essential amino acid necessary in the production of serotonin. Our large human brains developed on protein and at least 50% or more of dietary fat. These essential fats are what deliver protein and the other nutrients to our cells.

From the chapter, “Dispelling the Cholesterol Myth”, in Primal Body-Primal Mind, here are a few quotes from Nora Gedgaudas.

“Cholesterol is a vital substance in the human body. Using cholesterol the body produces a series of stress-combating hormones and mediates the health and efficiency of the cell membranes. Cholesterol is also essential for brain function and development. It forms membranes inside cells and keeps cell membranes permeable. It keeps moods level by stabilizing neurotransmitters and helps maintain a healthy immune system. No steroidal hormone can be manufactured without it, including estrogen, progesterone, testosterone, adresnaline, cortisol and dehydroepeiandrosterone (DHEA).

Despite the body’s ability to manufacture its own cholesterol it is very critical to supplement cholesterol in the diet. Historically the human diet has always contained a significant amount of cholesterol. Restricting or eliminating its intake indicates a crisis or famine to the body. The result is the production of a liver enzyme called HMG-CoA reductase that, in effect, then overproduces cholesterol from carbohydrates in the diet.  Consuming carbohydrates in the diet, while decreasing cholesterol intake, guarantees a steady overproduction of cholesterol in the body. The only way to switch this overproduction off is to consume an adequate amount of dietary cholesterol and back off the carbs”.

The Lipid Hypothesis is the medically and scientifically “unsubstantiated” theory that ingested fat causes heart disease. This theory has been cast in stone by the Sages of Nutrition and we have been taught that cholesterol is the worst evil of our modern times, and the dietary equivalent of the bubonic plague. There are now decades of epidemiological studies that show no correlation between saturated fat consumption, high cholesterol levels, and heart disease.

France, as we know, has one of the highest levels of dietary fat consumption in the form of butter, cheese and animal fats, but the French have significantly lower coronary heart disease than we Americans. The Masai are known to be one of the healthiest peoples on earth and their diet is exclusively meat, milk and blood. Their cholesterol levels are some of the lowest known and they have no heart disease. George Mann, the researcher who studied the Masai declared  the Lipid Hypothesis “the public health diversion of this century…the greatest scam in the history of medicine”.

Studies of modern indigenous tribes yielded similar findings despite diets of sometimes up to 400 grams of animal fat per day. These people, unlike most Americans, have no rheumatoid arthritis, heart disease, cancer, chronic and degenerative diseases or high blood pressure. Coconut oil, which is more highly saturated than butter and other animal fats, is the staple food of many Pacific Island groups and cardiovascular disease and other degenerative diseases are absent in these populations even though 35-55% of their diet consists of the coconut oil. Japanese people are now the longest living people on earth and those studied who ate the most eggs, dairy products and fish, had a 28% lower risk of stroke than those that ate the least.

How did we arrive at this big fat misunderstanding? Well, by experimenting on rabbits of course. When researchers fed fat to rabbits, who do not eat fat but eat vegetables, they died. However, when the fat feeding experiments were done on carnivore’s, like cats and dogs, no damage resulted. Simply put, high amounts of cholesterol are readily metabolized by carnivorous animals of which humans belong to that group. Historically humans are “not” vegetarians, they are carnivores and the human body required protein and fats to evolve. Only animal fats provide the cholesterol the human body and brain require. Cholesterol is a “life sustaining” substance and we need it for our physical and mental health.

Every cell in our body needs cholesterol and more importantly life is not possible without it.  In fact low blood cholesterol can be fatal. The National Heart, Lung and Blood Institute held a conference to explore researchers’ findings on this very subject. There was much evidence to link “low” blood cholesterol levels with the rise in various cancers, hemorrhagic stroke, respiratory and digestive diseases and violent death.

The famous Framingham Heart study, which began in 1948, and attempted to examine the Lipid Hypotheses, revealed that declining cholesterol levels in people over 50 were associated with increases in overall mortality and death from cardiovascular disease. Yet people who are proponents of the Lipid Hypothesis still refer to this study in an attempt to prove the link between high cholesterol and CHD. Dr. William Castelli, the director of the Framingham study, has stated that “In Framingham, Mass., the more saturated fat one ate, the lower the person’s serum cholesterol…We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least, and were the most physically active”.

The important thing to remember here is that fats from exclusively grass-fed and pastured animals, which include the fats in the meats, butter, cheese, “whole” milk and cream and eggs replicate the diet of our ancestors in delivering protein, vitamins, minerals, Omega-3 fatty acids and essential amino acids (L-Tryptophan) to our bodies. When animals are fed grains, as they are in commercial confined feeding operations, (CFO’s) these nutrients are lost. As consumers we must be aware of this and demand that our grocers carry grass-fed and “pastured” products, or we can just buy these products at the local farmers market.

Pauli Halstead

Important Reading: Eat Fat Lose Fat, Dr. Mary Enig and Sally Fallon, The Queen of Fats, Susan Allport, Nutrition and Physical Degeneration, Weston A. Price, D.D.S., Primal Body-Primal Mind, Nora Gedgaudas, The Vegetarian Myth, Lierre Keith, The “Oiling” of America, Sally Fallon